CopyKat KFC Fried Chicken

Hello, dear readers! Today, I’m thrilled to share with you a delightful recipe for CopyKat KFC Fried Chicken that will transport you straight to your favorite fast-food memories. As someone who cherishes both home-cooked meals and nostalgic flavors, I find this recipe to be an absolute gem.

Growing up, my family had a tradition of celebrating small victories with a treat from our local KFC. Whether it was a good report card, a promotion at work, or simply a weekend family gathering, we always had a bucket of their famous fried chicken. The crispy, golden crust and the perfectly seasoned, juicy chicken inside were pure comfort food to us.

A few years ago, while on a road trip with friends, we stumbled upon a charming little diner that claimed to have the best fried chicken in the state. Intrigued, we decided to give it a try. To our surprise, the chicken tasted incredibly similar to KFC’s, but with a homemade touch that made it even more special. Inspired by that experience, I decided to try my hand at recreating the iconic KFC fried chicken at home.

This recipe is a wonderful way to bring those beloved flavors into your own kitchen. It’s surprisingly straightforward and the results are spectacular. The secret lies in the blend of herbs and spices mixed into the flour, which creates that signature taste we all love. While the original recipe calls for a certain amount of paprika, I found that adjusting it slightly to 3 tablespoons instead of 4 adds a perfect balance without overpowering the other spices.

One tweak I personally enjoy is marinating the chicken in the buttermilk mixture for a bit longer, around an hour, to ensure maximum tenderness and flavor. You can also experiment with adding a touch of cayenne pepper if you prefer a spicier kick.

For those who prefer to avoid Accent Seasoning, rest assured that leaving it out doesn’t compromise the deliciousness of the final product.

Gather your ingredients, and get ready to create a homemade version of a fast-food classic that will surely become a favorite in your household.

Preparing CopyKat KFC Fried Chicken

Click here to get printable version

Ingredients

• 3 tablespoons paprika
• 1/2 tablespoon thyme leaves (dried)
• 2/3 tablespoon salt
• 1 tablespoon celery salt
• 1/2 tablespoon basil leaves (dried)
• 1 tablespoon dried mustard
• 1/3 tablespoon oregano leaves (dried)
• 1 tablespoon ground black pepper
• 2 tablespoons garlic salt
• 1 tablespoon ground ginger
• 3 tablespoons ground white pepper
• 2 teaspoons Accent Seasoning (optional)
• 1 cup buttermilk
• 1 large egg
• 2 cups all-purpose flour
• 1 chicken, cut into 10 pieces (2 wings, 2 legs, 2 thighs, and 4 breast pieces)
• Vegetable oil for frying

Directions

1. Combine the spices in a small food processor and blend until they are uniform in size and the thyme, basil, and oregano are finely ground.
2. In a mixing bowl, whisk together the flour and all the blended herbs and spices.
3. In a larger bowl, whisk the buttermilk and egg together.
4. Submerge the chicken pieces in the buttermilk mixture, allowing them to soak for 20-30 minutes.
5. Remove the chicken from the buttermilk, letting any excess drip off.
6. Coat the chicken pieces in the flour mixture, ensuring all sides are covered. Shake off any extra flour.
7. Let the coated chicken rest on a cookie sheet for 20-30 minutes.
8. Fill a deep fryer or large pot with oil to a depth of at least 5 inches to fully submerge the chicken.
9. Heat the oil to 350°F. Fry the chicken in small batches for 15-18 minutes.
10. Remove the fried chicken from the oil and place it on a drying rack set over a clean cookie sheet. Avoid paper towels or newspaper to keep the chicken from becoming soggy from steam.

FAQs:

Can I use a different type of flour?

Yes, you can substitute all-purpose flour with whole wheat flour or a gluten-free flour blend if needed, but it might alter the texture and flavor slightly.

What can I use instead of buttermilk?

If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for about 5 minutes before using.

How do I ensure the chicken is fully cooked?

To make sure the chicken is fully cooked, use a meat thermometer. The internal temperature should reach 165°F for safe consumption.

Can I bake this chicken instead of frying?

Yes, you can bake the chicken. Preheat your oven to 400°F, place the coated chicken on a baking sheet, and bake for about 25-30 minutes or until the internal temperature reaches 165°F.

How can I make the chicken spicier?

If you prefer spicier chicken, you can add more ground white pepper, cayenne pepper, or chili powder to the flour mixture.

What oil is best for frying the chicken?

Vegetable oil, canola oil, or peanut oil are all good choices for frying chicken because they have high smoke points and neutral flavors.

Print

CopyKat KFC Fried Chicken

Bring the taste of KFC to your kitchen with our CopyKat KFC Fried Chicken recipe. Crispy, juicy, and full of flavor. Make it now!

Course Main Course

Cuisine American

Keyword Chicken

Prep Time 1 hour hour

Cook Time 45 minutes minutes

Servings 4

Ingredients

• 2 cups all-purpose flour
• 2/3 tablespoon salt
• 1/2 tablespoon dried thyme leaves
• 1/2 tablespoon dried basil leaves
• 1/3 tablespoon dried oregano leaves
• 1 tablespoon celery salt
• 1 tablespoon ground black pepper
• 1 tablespoon dried mustard
• 3 tablespoons paprika original recipe calls for 4 tablespoons
• 2 tablespoons garlic salt
• 1 tablespoon ground ginger
• 3 tablespoons ground white pepper
• 2 teaspoons Accent Seasoning optional, I left this out
• 1 cup buttermilk
• 1 large egg
• 1 chicken cut into 10 pieces: 2 wings, 2 legs, 2 thighs, and 4 breast pieces
• vegetable oil for frying

:::Advertisements:::

CONTINUE READING BELOW

Instructions

• Add the spices to a small food processor and blend until they are all uniform in size and the thyme, basil, and oregano are no longer large.
• In a bowl, mix the flour with all the herbs and spices using a whisk.
• In a second larger bowl, whisk together the buttermilk and egg.
• Add the chicken to the buttermilk mixture and let it soak for 20-30 minutes.
• Remove the chicken from the buttermilk soak and let any excess buttermilk drip off.
• Dredge the chicken pieces in the flour mixture, making sure to coat all sides. Shake off any excess coating.
• Let the coated chicken rest on a cookie sheet for 20-30 minutes.
• Add oil to a deep fryer or a large pot, making sure it is at least 5 inches high so the chicken can be fully submerged.
• Heat the oil to 350°F and fry the chicken in small batches for 15-18 minutes.
• Remove the chicken from the oil and place it on a drying rack over a clean cookie sheet. Avoid placing it on paper towels or newspaper, as this can make the bottom of the chicken soft from the steam.