KFC Chicken Copycat

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KFC Chicken is undeniably one of the best-tasting fast food meals around the world. Juicy and crispy, learn how to cook it the right way at home.

How to make KFC chicken

  1. Prep meat. Cut whole chicken according to the desired number of pieces. However, you could also separate it into its parts: drumstick, thigh, wings, and breast. 
  2. Marinate. Mix buttermilk and pickle juice in a separate bowl. Then, marinate the meat for a minimum of 2 hours.
  3. Prepare flour mix for coating. In another bowl, mix all the seasoning.
  4. Coat. Dip the pieces into the coating mixture. Lay it on a cookie sheet. Then, let it rest for 20 minutes. 
  5. Fry. Prepare the deep fryer by making sure that the oil will fully submerge the pieces. Heat to 350F and fry in batches for 15 minutes. 
  6. Serve. Remove excess oil by putting it in a drying rack or draping a paper towel. Then, serve.

KFC Chicken Copycat

KFC Chicken is undeniably one of the best tasting fast food meals around the world. Juicy and crispy, learn how to cook it the right way at home.
Prep Time 2 hrs 30 mins
Cook Time 30 mins
Total Time 3 mins
Servings 10 pieces
Calories 238 kcal

Ingredients
  

  • 1 or 2  chickens cut into 10 pieces (2 wings, 2 legs, 2 thighs and the breasts each cut in half to make 4 pieces

Dry Mix:

  • 2 cups all-purpose white flour
  • 2 teaspoons salt
  • 1 1/2 teaspoon  dried thyme
  • 4 tablespoons paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon  dried parsley
  • 1 tablespoon celery salt
  • 2   tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon dry mustard powder
  • 2   tablespoons white pepper
  • tablespoon  ground ginger

Marinade:

  • 1 cup buttermilk
  • 1 cup pickle juice
  • Oil for deep frying

Instructions
 

  • Mix all of the herbs and spices from the Dry Mix list and set aside.
  • Cut the chicken into pieces.
  • In a large bowl mix buttermilk with pickle juice, add chicken pieces, stir to coat. Cover and marinate for 2-8 hours in the fridge.
  • Remove chicken from the buttermilk and let any excess buttermilk drip off.
  • Dredge the chicken pieces in the flour mixture on all sides, then shake off the excess coating.
  • Place it on a cookie sheet and let it rest for 20-30 minutes.
  • Add oil to a deep fryer or a large pot that is at least 5 inches high.
  • Heat the oil to 350 degrees and fry the chicken in small batches for 15-18 minutes, until nicely golden-brown.
  • Remove the chicken from the oil and add to a drying rack on top of a clean cookie sheet for any excess oil to drip off.
  • Do not place it directly on a paper towel, the bottom of the chicken will steam from the heat and become soft.
  • Serve with your favorite dipping sauce.

How to get the chicken extra crispy?

The key to getting that extra crunch is to make sure that you heat your oil properly. Never dip it in warm oil as it will make it soggy. 

Recipe tips:

  • If you aren’t storing leftovers, but those that are right off the fryer, let the steam evaporate first. Wait for at least 30 minutes to remove any excess steam before putting it in the fridge. 
  • Trying to avoid oily food? For a healthier result, make this recipe by using an air fryer.

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