Description
This Copycat Kentucky Fried Chicken recipe delivers the iconic crispy and flavorful fried chicken that mimics the classic fast-food favorite. Featuring a well-seasoned flour coating and a tender, juicy inside thanks to a buttermilk and egg marinade, this recipe is perfect for home cooks seeking that golden, crunchy fried chicken experience.
Ingredients
Chicken & Marinade
- 1 whole chicken (cut up into 8 pieces)
- 1 cup buttermilk
- 1 large egg (beaten)
Flour & Seasoning Mix
- 2 cups all-purpose flour
- ¼ cup ground paprika
- 2 tablespoons garlic powder
- 2 tablespoons ground white pepper
- 1 tablespoon celery salt
- 1 tablespoon ground black pepper
- 1 tablespoon dry ground mustard
- 2 teaspoons kosher salt
- 2 teaspoons onion powder
- 2 teaspoons dried thyme
- 2 teaspoons dried basil
- 1½ teaspoons dried oregano
- 1 teaspoon ground ginger
- ½ teaspoon MSG (optional)
Other
- Vegetable oil (for frying, about 3 inches deep)
Instructions
- Cut the chicken: Cut the whole chicken into 8 individual pieces by separating the drumsticks, thighs, breasts, and wings. Discard the carcass or save for other uses.
- Marinate: In a large bowl, whisk together the buttermilk and beaten egg. Add the chicken pieces and toss well to coat. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight for maximum tenderness and flavor.
- Combine seasonings: In a separate large bowl, mix the all-purpose flour with all the listed dry seasonings (paprika, garlic powder, white pepper, celery salt, black pepper, dry mustard, kosher salt, onion powder, thyme, basil, oregano, ginger, and optional MSG) until evenly blended.
- Prep oven and oil: Preheat your oven to 175°F (80°C). Line a baking sheet with aluminum foil and place an oven-safe wire rack on top to drain excess oil from the fried chicken. In a deep fryer or large Dutch oven, heat vegetable oil about 3 inches deep to 350°F (175°C) over medium-high heat.
- Dredge chicken: Remove one piece of chicken from the buttermilk mixture, shaking off excess liquid. Press it thoroughly into the seasoned flour mix, ensuring an even coating on all sides. Shake off excess flour before frying.
- Fry in batches: Carefully place the coated chicken pieces into the hot oil. Fry 3-4 pieces at a time depending on size. Fry each batch for 12 to 15 minutes, turning halfway through to achieve an even golden brown color and crisp texture.
- Drain and keep warm: Remove the fried chicken with tongs and place on the wire rack in the oven to keep warm. Once all batches are fried, keep all the pieces in the oven for an additional 10 to 15 minutes to ensure they maintain a safe internal temperature of 165°F until serving.
Notes
- Marinating chicken overnight intensifies flavor and tenderness.
- Use a thermometer to maintain the oil temperature at 350°F to ensure even cooking and crispiness.
- Do not overcrowd the fryer; fry in batches to keep oil temperature steady.
- Keeping fried chicken in a warm oven prevents sogginess while serving.
- MSG is optional but helps deepen the flavor typical of the original recipe.
- Let the chicken pieces rest briefly at room temperature before frying for even cooking.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
