Copycat KFC Fried Chicken

A plate of Kentucky fried chicken copycat with biscuits and green beans.

3.38 from 8 votes

Copycat KFC 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 an meal.

Prep Time45

Cook Time30

Total Time1 15

Course: Main Course

Cuisine: American

Keyword: chicken

Servings: servings

Calories: 196kcal

Ingredients

1 whole chicken cut up or 8 pieces of your desired pieces
2 cups whole buttermilk
2 large eggs
2 1/2 cups all-purpose flour
1/3 cup paprika
1/4 cup ground white pepper
2 1/2 tablespoons garlic salt
1 1/2 tablespoons ground mustard
1 1/2 tablespoons celery salt
2 teaspoons Italian seasoning
1 teaspoon flaky poultry seasoning or 1/4 teaspoon ground poultry seasoning
2 teaspoons dried basil leaves
1 1/2 teaspoons salt
neutral oil for frying canola, peanut or avocado oil

Instructions

In a large bowl, whisk together buttermilk and egg thoroughly until combined.
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.
In a large bowl that has a fitted lid, whisk together flour, herbs, and spices.
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.
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. Carefully lower the chicken pieces one at a time into the hot oil. Do not to overcrowd the fryer. Fry in batches if necessary.
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.)
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.

Video

Notes

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

You can freeze the chicken, but we can’t guarantee the outer coating will be ask 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 200ºF for up to an hour.

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.

Nutrition

Tried this recipe?Mention @dinnerin321 or tag #dinnerin321!