Kfc Copycat Chicken
Capture the irresistible crunch and bold, savory flavors of everyone's favorite fried chicken with this KFC Copycat Chicken recipe! Perfectly seasoned with a blend of 11 herbs and spices—including paprika, garlic powder, and a hint of cayenne—this homemade rendition delivers the same crispy, golden coating and tender, juicy interior you crave. Marinated in buttermilk for ultimate tenderness and double-dredged for that signature crunch, each piece is fried to perfection in hot oil for a truly satisfying bite. Whether you’re planning a casual family dinner or a fun comfort food feast, serve this crispy fried chicken with classic sides like creamy coleslaw or buttery biscuits for a meal that will rival the original. Ideal for fried chicken lovers everywhere, this recipe is easy to follow and guarantees delicious results every time.
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks, thighs, or wings
- 2 cups Buttermilk
- 2 cups All-purpose flour
- 1.5 tablespoons Kosher salt
- 1 tablespoon White pepper
- 1 tablespoon Black pepper
- 1 tablespoon Paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Dried thyme
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 2 large Eggs
- 0.5 cup Milk
- 4 cups Vegetable oil (for frying)
Instructions
Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover and refrigerate for at least 4 hours or overnight to tenderize and infuse flavors.
In a shallow bowl, mix together the flour, salt, white pepper, black pepper, paprika, garlic powder, onion powder, cayenne pepper, thyme, basil, and oregano. This is your seasoned flour mixture.
In another bowl, whisk together the eggs and milk to create an egg wash.
Remove the chicken from the buttermilk, allowing any excess liquid to drip off. Dip each piece of chicken into the seasoned flour mixture, then into the egg wash, and back into the seasoned flour mixture. Press the flour onto the chicken to ensure it adheres well. Place the coated chicken on a wire rack and let it rest for 10 minutes.
In a large, deep skillet or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature.
Carefully place a few pieces of chicken into the hot oil, making sure not to overcrowd the pan. Fry for about 12-15 minutes, turning occasionally, until the chicken is golden brown and fully cooked (internal temperature should reach 165°F or 74°C).
Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Repeat the frying process with the remaining chicken.
Serve hot with your favorite sides, such as mashed potatoes, coleslaw, or biscuits.
Nutrition Facts
Calories |
2766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.3 g | 339% | |
| Saturated Fat | 43.2 g | 216% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 295 mg | 98% | |
| Sodium | 986 mg | 43% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 8.9 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 265 mg | 20% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 800 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
