Kfc Extra Crispy Copycat
Recreate the irresistible crunch and flavor of fast-food fried chicken with this KFC Extra Crispy Copycat recipe! Perfectly marinated in a tangy buttermilk blend, then double-breaded in a seasoned flour mix featuring pantry staples like paprika, garlic powder, and cayenne, this fried chicken delivers that signature crispy coating we all love. Carefully fried to a golden brown and seasoned to perfection, each piece bursts with bold, savory notes and a satisfyingly crunchy texture. Whether you're hosting a family meal or craving comfort food at its finest, this homemade fried chicken recipe will rival your favorite takeout. Plus, it's easy to make with simple ingredients right in your kitchen!
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Recipe Information
Ingredients
- 8 pieces Chicken (drumsticks, thighs, or wings)
- 2 cups Buttermilk
- 0.5 cups Water
- 3 cups All-purpose flour
- 0.5 cups Cornstarch
- 1.5 tablespoons Paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground white pepper
- 0.5 teaspoons Cayenne pepper
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Baking powder
- 2 large Eggs
- 4 cups Vegetable oil (for frying)
Instructions
Place the chicken pieces in a large bowl or zip-top bag. In a separate bowl, mix the buttermilk and water, then pour this mixture over the chicken. Cover or seal the container and refrigerate for at least 4 hours, preferably overnight, to marinate.
In a large mixing bowl, combine the flour, cornstarch, paprika, salt, black pepper, garlic powder, onion powder, white pepper, cayenne pepper, oregano, thyme, and baking powder. Mix well to create the seasoned flour coating.
In another bowl, whisk together the eggs. Remove the chicken pieces from the buttermilk marinade, allowing the excess to drip off.
Dip each chicken piece into the seasoned flour mixture, making sure to coat evenly. Then dip the coated chicken into the beaten eggs, allowing the excess to drip off. Finally, return the chicken to the flour mixture, pressing the coating firmly onto the chicken for an extra crispy texture. Repeat this process for all chicken pieces and set them aside on a tray.
In a deep fryer or large, heavy-bottomed pot, heat the vegetable oil to 350°F (175°C). Use a thermometer to monitor the temperature to ensure consistent frying.
Carefully add 3–4 pieces of chicken to the hot oil, being cautious not to overcrowd the pot. Fry each batch for about 12–15 minutes, turning occasionally, until the chicken is golden brown and cooked through. Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C).
Remove the fried chicken with tongs or a slotted spoon and place on a wire rack set over a baking sheet to drain excess oil.
Repeat the frying process for the remaining chicken pieces. Allow the chicken to rest for a few minutes before serving to maintain its crispy coating. Enjoy!
Nutrition Facts
Calories |
3086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 280.7 g | 360% | |
| Saturated Fat | 47.0 g | 235% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 311 mg | 104% | |
| Sodium | 1441 mg | 63% | |
| Total Carbohydrate | 96.4 g | 35% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 6.9 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 218 mg | 17% | |
| Iron | 6.9 mg | 39% | |
| Potassium | 833 mg | 18% | |
*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.
