Kentucky Fried Chicken

This Copycat KFC Fried Chicken Recipe tastes just like the restaurant we all love, probably even better! We cracked the code on the secret famous fried chicken recipe and can’t wait to share all of our tips. It’s a crowd pleaser that’s so easy to make at home for any meal.

This Copycat KFC Fried Chicken recipe is nostalgic for us, it’s always been one of our favorite takeout meals growing up and to serve a crowd at a party. We’ve been working for years to figure out the famous recipe, and we finally have developed our favorite version – we’re so excited  to share it with you!

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The secret is marinating the chicken in a buttermilk brine overnight if possible. The flour dredge uses white pepper, celery salt, and lots of dried herbs to give it that classic flavor. We guarantee this is a foolproof recipe and that your friends and family will love it! Be sure to also try our KFC Gravy and KFC Coleslaw.  

Why You’ll Love this Recipe

• Restaurant quality fried chicken: We think our recipe is almost identical to the restaurant itself!
• A great recipe for a crowd: It’s so easy to prepare a lot of this fried chicken and hold it warm in the oven until ready to serve.
• Perfect for paring with classic sides: We love to serve it with a whole spread of gravy, coleslaw, biscuits, and more!

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card

• Whole chicken: Cut up or 8 pieces of your desired pieces, buy a 3 to 4 pound chicken, they come already cut up in the meat section of the store as well.
• Whole buttermilk: Used for brining the chicken to tenderize it.
• Large eggs: Used for dredging the chicken to help the flour stick.
• All-purpose flour: The signature coating for this copycat KFC chicken.
• Paprika: Adds a hint of nice warm spice flavor.
• Ground white pepper: Adds a spicy heat to the flour mixture.
• Garlic salt: Infuses the flour mixture with garlicky flavor.
• Ground mustard: Gives a hint of mustardy flavor.
• Celery salt: Adds a hint of vegetable flavor.
• Italian seasoning: Infuses every bite with a warm herbal flavor.
• Flaky poultry seasoning: Adds nice chicken flavor.
• Dried basil leaves: Gives a hint of sweet basil leaves.
• Salt: So important to season every bite.
• Neutral oil for frying (canola, peanut or avocado oil): The best oil for frying the chicken.

Tools You’ll Need

• Measuring Cups and Spoons
• Large Mixing Bowl
• Roasting Pan or Large Skillet
• Whisk
• Liquid Measuring Cups
• Thermometer

How to Make Copycat KFC Fried Chicken

1. In a large bowl, whisk together buttermilk and egg thoroughly until combined.
2. Submerge the chicken pieces into the buttermilk mixture. Cover with a lid or plastic wrap, and marinate for 30 minutes to 24 hours in then refrigerator.

3. In a large bowl that has a fitted lid, whisk together flour, herbs, and spices.

4. In a large Dutch oven or skillet, heat about 3 inches of oil. Preheat the oil to 350°F over medium-high heat, using a deep-fry thermometer.
5. Drain the chicken from the buttermilk mixture. Add the pieces to the flour mixture. Cover and shake until the coating adheres on all sides. Shake off any excess flour.

6. Carefully lower the chicken pieces one at a time into the hot oil. Do not to overcrowd the fryer. Fry in batches if necessary.

7. Cook for approximately 14-16 minutes, turning halfway through, until the crust is beautifully golden brown and meat thermometer inserted at the thickest part of the chicken cut reads a minimum of 165°F. (NOTE: If making in batches, preheat oven to 175°F. Line a baking sheet with aluminum foil and place an oven-safe wire rack inside. Place the cooked pieces on the pan while making the next batch. Let the oil regain temperature before frying additional batches.)

8. When the chicken is done, place each cooked piece on a wire rack or paper towel lined sheet pan. Serve with your favorite fried chicken sides.

Kentucky Expert Tips

• Marinate the chicken in buttermilk for at least 30 minutes and up to 1 day. This will tenderize the chicken to make it nice and moist after frying.
• Make sure your fry oil is heated to the right temperature before frying. This is the most important tip to frying well, it will ensure a golden brown, crunchy outside and moist inside.
• Don’t overcrowd the fryer. Make sure there is enough room in between the pieces of fried chicken so they can crisp and brown correctly.
• Drain your chicken on a wire rack rather than paper towels to prevent the fried chicken from becoming soggy.
• In between frying the chicken, make sure the oil comes back up to temperature before adding more pieces of chicken to fry to ensure they are cooked correctly.
• The best way to know if your chicken is done cooking is to temp it using a meat thermometer, to 165ºF.

What to Serve with Copycat KFC Fried Chicken

We love to serve our Kentucky Fried Chicken with all of the classic sides. Here are some favorites:

• KFC Copycat Gravy
• KFC Copycat Coleslaw
• Bacon Cheddar Biscuits
• Jiffy Corn Casserole
• Cheese Cabbage Casserole

If you prefer white gravy to ladle all over buttermilk biscuits, add 1/4 cup of the chicken grease to a medium skillet. Sprinkle 1/4 cup flour over the grease and whisk to combine. Cook for about 1 minute. Gradually add 3 cups of milk while whisking continuously to prevent lumps. Continue to cook, whisking in up to 1 cup more milk until it thickens to your desired creamy gravy consistency, about 5-7 minutes. Season with salt and pepper.

Storage

Store any leftover chicken in an airtight container for up to 3 days. Reheat in the oven or better yet the air fryer until warmed through.

You can freeze the chicken, but we can’t guarantee the outer coating will be as crisp after thawing.

If you want to make the copycat KFC Fried Chicken in advance, just hold it in an oven on a wire rack at 175 to 200ºF for up to an hour.