Copy Cat KFC Fried Chicken
This dupe for KFC Chicken is going to be a SURE-FIRE hit! All the herbs and spices of restaurant fried chicken and none of the price. You can make KFC-quality chicken any time you want. Now that is winning!
Yes, this chicken tastes like KFC fried chicken. The one thing you probably won’t be able to do at home is use a high-pressure cooker to deep fry your chicken. I don’t think you can even get one of those for home use.
What You Need To Make KFC Chicken At Home
This recipe doesn’t involve a lot of ingredients, but it relies heavily on herbs and spices! Nothing too wild, though.
- a whole chicken or sub in pieces of bone-in chicken
- all-purpose flour
- buttermilk
- egg
- water
- paprika
- salt
- black pepper
- white pepper
- garlic powder
- dried basil
- oregano
- celery salt
- mustard powder
- dried thyme
- ground ginger
- vegetable oil for frying, the recipe doesn’t call for oil; it’s listed in the “equipment” area of the recipe card
- heavy bottom Dutch Oven
- tongs or a fork
- two mixing bowls
- paper towels
- plate
- rack for draining the chicken
How Do You Coat This Chicken?
The method for coating this chicken is called “double dredging.” It involves dipping the soaked and drained chicken in the seasoned flour mixture, then an egg mixture, and then back in the flour mixture again, and then straight into the hot oil.
How Long To Fry Chicken
The chicken will be fried at 350°. Since we’re frying bone-in chicken pieces, they take slightly longer than boneless chicken. Small bone-in chicken pieces should cook for about 10 minutes, while larger pieces must cook for up to 15 minutes.
You can check for doneness by quickly removing a piece of chicken from the cooking oil and using a digital instant-read thermometer. If the meatier pieces read 165°, then they’re done; if they don’t, cook them for another 2-3 minutes before checking again.
This Recipe Makes 4 Servings Of Fried Chicken
Since this makes four servings of fried chicken, you’ll have leftovers. It’s a good thing that fried chicken tastes even better the next day! It’s perfect for lunches or a repeat fried chicken dinner.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat as desired, either in the oven or air fryer. There’s no need to deep fry the chicken again to reheat it.
KFC Chicken
Equipment
- frying pan or dutch oven
- vegetable oil for frying
Ingredients
- 1 chicken or sub 6-8 pieces of bone in chicken
- 1 1/2 cup all-purpose flour
- 2 cups buttermilk
- 2 egg egg
- 2 TBSP water
- 2 TBSP paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp white pepper
- 1 tsp garlic powder
- 1 tsp dried basil
- 1 tsp oregano
- 1 tsp celery salt
- 1 tsp mustard powder
- 1/2 tsp dried thyme
- 1/2 tsp ground ginger
Instructions
- clean and pat the chicken dry
- cut the chicken into 6-8 pieces, cut the breast in half so it cuts the cook time
- put the buttermilk in a bowl
- add the chicken to bowl with the buttermilk and half of the salt and let it soak for at least 2 hours, 8 hours is better
- when you're ready to cook pour cooking oil in a heavy bottom Dutch oven
- heat oil the oil to 350° while you finish prepping the chicken
- drain the chicken and set the chicken on a rack to drip dry
- lay out two bowls
- beat eggs and water in one bowl
- mix the all-purpose flour together with all the spices and herbs in the other bow
- when the oil is hot dip a piece of chicken in the flour, then in eggs, then again in the flour
- place carefully in the hot oil
- repeat with 2-3 more pieces of chicken the same way and place them in the hot oil
- cook bone-in chicken pieces for 12-15 minutes, smaller pieces for 12 minutes, larger pieces can take up to 15 minutes
- remove the chicken pieces when they're done and drain on paper towel lined plates
- repeat with the remaining chicken pieces
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