Description
This Copycat KFC Chicken recipe recreates the classic crispy, flavorful fried chicken loved by many. Marinated in buttermilk and eggs, then coated with a special blend of spices and flour, the chicken is fried to golden perfection, yielding tender, juicy meat with a crunchy crust. Perfect for a family meal or a delicious comfort food treat.
Ingredients
Chicken Marinade
- 3 lbs chicken pieces (legs, thighs, breasts)
- 2 cups buttermilk
- 2 large eggs
Flour Coating
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 tsp salt
- 1 tsp black pepper
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1/2 tsp oregano
- 1/2 tsp celery salt
- 1/2 tsp ground mustard
- 1/4 tsp ground ginger
- 1/4 tsp white pepper
For Frying
- Vegetable oil (for frying, enough to deep fry the chicken)
Instructions
- Prepare the Marinade: In a large bowl, whisk together the buttermilk and eggs until smooth. Add the chicken pieces to the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours or preferably overnight to tenderize the chicken and infuse flavor.
- Mix the Flour Coating: In a separate large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, dried thyme, dried basil, oregano, celery salt, ground mustard, ground ginger, and white pepper. Whisk thoroughly to ensure the spices are evenly distributed throughout the flour.
- Coat the Chicken: Remove the marinated chicken from the fridge and allow excess marinade to drip off. Dredge each piece in the seasoned flour mixture, pressing down firmly so the coating adheres well and creates a thick crust.
- Rest the Coated Chicken: Place the coated chicken pieces on a wire rack and let them rest for 10 to 15 minutes. This rest allows the coating to set and adhere better before frying.
- Heat the Oil: Pour vegetable oil into a deep fryer or a heavy skillet to a depth suitable for deep frying. Heat the oil to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature for optimal frying.
- Fry the Chicken: Fry the chicken pieces in batches to avoid overcrowding. Cook each batch for 15 to 18 minutes, turning occasionally, until the coating is golden brown and the internal temperature of the chicken reaches 165°F. This ensures the chicken is cooked through and safe to eat.
- Drain and Rest: Remove the fried chicken from the oil and place it on paper towels to drain excess oil. Allow the chicken to rest for 5 minutes before serving to let the juices redistribute for moist, flavorful meat.
Notes
- Marinate the chicken overnight for best flavor and juiciness.
- Maintain the oil temperature at 350°F to avoid greasy chicken.
- Use a meat thermometer to check doneness accurately at 165°F internal temperature.
- Resting the coated chicken before frying helps the crust stick better and prevents it from falling off during cooking.
- For extra crispiness, double-dip the chicken in the marinade and flour mixture.
- Drain fried chicken thoroughly to keep it crispy.
- Prep Time: 10 minutes active + 4 hours marinating
- Cook Time: 18 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
