Why You’ll Love This Recipe

The magic of KFC fried chicken is in the spice mix! This recipe uses a combination of paprika, garlic salt, ground ginger, and more to create the irresistible seasoning that KFC is known for. The blend of spices gives the chicken a zesty, aromatic flavor profile that’s hard to beat. With the right coating and frying technique, you can enjoy a crispy, golden-brown exterior and tender, juicy meat inside. Plus, it’s simple to make at home!

Ingredients

For the Spice Mix:

2 teaspoons paprika
1 teaspoon garlic salt
1 teaspoon ground ginger
1 teaspoon onion powder
1 teaspoon white pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon celery salt
½ teaspoon black pepper

For the Chicken:

8 pieces of chicken (legs, thighs, or breasts)
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon black pepper
1 cup buttermilk (or regular milk with 1 tablespoon of vinegar or lemon juice)
Vegetable oil for frying

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Spice Mix:

In a small bowl, combine the paprika, garlic salt, ground ginger, onion powder, white pepper, thyme, oregano, celery salt, and black pepper. Mix well and set aside.

Season the Chicken:

Rinse and pat dry the chicken pieces. Make sure the skin is dry for a crispy coating.
Season the chicken generously with half of the spice mix, making sure to cover all sides. Allow it to sit for 10 minutes to let the spices infuse into the chicken.

Prepare the Coating:

In a large bowl, combine the flour, baking powder, salt, black pepper, and the remaining spice mix. Mix well.
In a separate bowl, pour the buttermilk (or milk with vinegar) to dip the chicken pieces.

Dredge the Chicken:

Dip each piece of seasoned chicken into the buttermilk, ensuring it’s fully coated. Then, dredge the chicken in the flour mixture, pressing lightly to coat the chicken thoroughly with the seasoned flour.
Place the coated chicken on a plate or tray and let it sit for 5-10 minutes. This helps the coating stick better.

Fry the Chicken:

In a deep fryer or large skillet, heat about 2-3 inches of vegetable oil over medium-high heat to 350°F (175°C).
Carefully lower the chicken pieces into the hot oil, one at a time, being careful not to overcrowd the pan. Fry in batches if necessary.
Cook the chicken for 10-15 minutes, depending on the size of the pieces, turning occasionally until golden brown and cooked through (an internal temperature of 165°F or 74°C).

Serve:

Remove the chicken from the oil and drain it on a paper towel-lined plate.
Serve hot with your favorite side dishes, and enjoy your homemade KFC-style fried chicken!

Servings and Timing

Servings: 4-6 servings (depending on portion size)
Prep Time: 15 minutes
Cook Time: 20-30 minutes (depending on the size of the chicken)
Total Time: 45 minutes

Variations

Extra Crispy Chicken: For an extra crispy coating, double dip the chicken (dip it in the buttermilk, coat with flour, then dip and coat again).
Spicy Version: Add a pinch of cayenne pepper or chili powder to the spice mix for a kick of heat.
Oven-Baked Option: If you prefer a less oily version, bake the coated chicken at 400°F (200°C) for 25-30 minutes, flipping halfway through.

Storage/Reheating

Storage: Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the chicken in the oven at 375°F (190°C) for 10-15 minutes to maintain crispiness. You can also reheat in an air fryer for 5-7 minutes.

FAQs

Can I use a different kind of milk instead of buttermilk?

Yes, you can use regular milk, but for the best results and to replicate the flavor of KFC, buttermilk is preferred.

Can I make this recipe with boneless chicken?

Yes, you can use boneless chicken breasts or thighs. Just adjust the frying time to ensure they cook through.

Can I bake this chicken instead of frying it?

Yes, you can bake the chicken at 400°F (200°C) for about 25-30 minutes, but it won’t be as crispy as fried chicken.

Can I freeze the coated chicken before frying?

Yes, you can freeze the coated chicken for up to a month. When you’re ready to fry, just thaw it in the refrigerator and fry as usual.

What oil is best for frying?

Vegetable oil, canola oil, or peanut oil works best for frying chicken. These oils have high smoke points and won’t burn at the frying temperature.

How can I make the chicken extra crispy?

To make the chicken extra crispy, you can double coat it (dip it in the buttermilk, then the flour, and then dip it in the buttermilk and coat it in the flour again).

How do I know when the chicken is fully cooked?

The chicken is done when the internal temperature reaches 165°F (74°C) when checked with a meat thermometer. It should be golden brown and crispy on the outside.

Can I use chicken tenders instead of whole chicken pieces?

Yes, chicken tenders work well in this recipe, and the cooking time will be shorter (about 4-5 minutes per side).

Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of this fried chicken.

Can I store leftover fried chicken in the fridge?

Yes, leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days.

Conclusion

This copycat KFC Fried Chicken recipe brings the legendary taste right to your kitchen. With the perfect blend of spices and a crispy, golden-brown coating, it’s sure to become a new family favorite. Whether you’re serving it for a special meal or just because, this homemade version is easy, delicious, and sure to impress!

Kfc Chicken (Copycat)

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Author: Julia
Total Time: 35 minutes
Yield: 4-6 servings
Diet: Vegetarian

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Description

This Copycat KFC Fried Chicken recipe brings the iconic flavors of KFC straight to your kitchen. With a secret spice blend, crispy coating, and tender chicken, it’s the ultimate fried chicken that’s sure to impress. Perfect for family meals, special occasions, or a nostalgic treat, this homemade fried chicken is both delicious and easy to make!

Instructions

Prepare the Spice Mix: In a small bowl, mix paprika, garlic salt, ginger, onion powder, white pepper, thyme, oregano, celery salt, and black pepper. Set aside.
Season the Chicken: Rinse and pat dry the chicken. Coat it generously with half of the spice mix. Let it sit for 10 minutes.
Prepare the Coating: In a large bowl, mix flour, baking powder, salt, black pepper, and the remaining spice mix.
Dredge the Chicken: Dip each piece of chicken in buttermilk, coating it thoroughly, then dredge in the flour mixture, pressing lightly to coat.
Fry the Chicken: Heat vegetable oil to 350°F (175°C) in a deep fryer or large skillet. Fry the chicken in batches for 10-15 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 165°F or 74°C).
Serve: Drain the chicken on paper towels and serve hot with your favorite sides.

Notes

Variations: For extra crispy chicken, double dip the chicken before frying.
Storage/Reheating: Store leftover fried chicken in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) for 10-15 minutes to maintain crispiness.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: American