Copycat KFC Chicken Easy Recipe

There’s nothing quite like the taste of crispy, flavorful fried chicken, especially when it’s a copycat version of a beloved fast food favorite. This recipe for Copycat KFC Chicken brings all the deliciousness of the original right to your kitchen. With a crunchy coating and juicy meat, it’s sure to please everyone in the family. You can even enjoy a fun cooking experience while making it at home, plus it’s a great way to impress friends. You may also find 5 Ingredient Chicken Recipes useful.

Why Make This Recipe

• It captures the famous taste of KFC chicken, making it a hit for family dinners.
• You can prepare it in the comfort of your own home, saving time and money.
• This recipe uses simple ingredients that are easy to find.
• It’s an ideal way to enjoy a fun cooking project that can be shared with others.

How to Make Copycat KFC Chicken

Making Copycat KFC Chicken involves marinating the chicken pieces, creating a crunchy coating mix, and then frying them until golden brown. The process is straightforward and rewarding, resulting in a delicious dish that rivals the original. You may also find Apple And Brie Stuffed Chicken Easy useful.

Ingredients

3 lbs chicken pieces (legs, thighs, breasts), 2 cups buttermilk, 2 large eggs, 2 cups all-purpose flour, 1/2 cup cornstarch, 2 tsp salt, 1 tsp black pepper, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried thyme, 1/2 tsp dried basil, 1/2 tsp oregano, 1/2 tsp celery salt, 1/2 tsp ground mustard, 1/4 tsp ground ginger, 1/4 tsp white pepper, Vegetable oil (for frying)

Directions

In a large bowl, whisk together the buttermilk and eggs. Add chicken pieces and cover. Marinate in the fridge for at least 4 hours or overnight for best flavor. In another large bowl, whisk together flour, cornstarch, salt, pepper, and all the spices. Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly to coat well. Place coated chicken on a wire rack and let rest for 10–15 minutes to help the coating stick. Heat oil in a deep fryer or heavy skillet to 350°F (175°C). Fry chicken in batches, turning occasionally, for 15–18 minutes or until golden brown and internal temperature reaches 165°F. Drain on paper towels and let rest 5 minutes before serving.

How to Serve Copycat KFC Chicken

Enjoy the chicken on its own or pair it with classic sides like mashed potatoes and coleslaw. You can also make a fun meal out of it by serving it in cucumber boats as a refreshing twist.

How to Store Copycat KFC Chicken

Store the leftover chicken in an airtight container in the fridge for up to 3 days. To reheat, place the chicken in the oven at 350°F (175°C) for about 10-15 minutes to restore its crispiness.

Tips to Make Copycat KFC Chicken

• Let the chicken marinate overnight for the best flavor.
• Press the flour mixture firmly onto the chicken for a thicker coating.
• Fry the chicken in small batches to maintain the oil temperature.
• If you want extra crunch, you can double-dip the chicken by dipping it back into the buttermilk before coating it again in the flour mixture.

Variations

• Add some hot sauce to the buttermilk for a spicy version.
• Try different herbs and spices in the coating like cayenne for heat or dried parsley for freshness.

FAQs

• Can I use boneless chicken? Yes, boneless chicken can be used, but the frying time may vary.
• What oil is best for frying? Vegetable oil or peanut oil are great options due to their high smoke points.
• Can I bake the chicken instead of frying? Baking is possible; coat and arrange on a baking sheet and bake at 400°F (200°C) until cooked through.

Conclusion

With this Copycat KFC Chicken recipe, you can enjoy delicious fried chicken any time you want. For more chicken recipe ideas, check out this easy copycat KFC chicken recipe. If you’re looking for a twist, you might enjoy another take on KFC chicken. Finally, explore this copycat version of KFC’s classic recipe for even more delicious options.

Copycat KFC Chicken

This copycat recipe captures the delicious taste of KFC chicken, featuring a crunchy coating and juicy meat that rivals the original.

Print Recipe Pin Recipe

Prep Time 4 hours hrs

Cook Time 18 minutes mins

Total Time 4 hours hrs 18 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 500

Ingredients Method Notes

Ingredients

  

Chicken Ingredients

• 3 lbs chicken pieces (legs, thighs, breasts)
• 2 cups buttermilk
• 2 large eggs

Coating Mix

• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 2 tsp salt
• 1 tsp black pepper
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried thyme
• 1/2 tsp dried basil
• 1/2 tsp oregano
• 1/2 tsp celery salt
• 1/2 tsp ground mustard
• 1/4 tsp ground ginger
• 1/4 tsp white pepper

Frying

• as needed Vegetable oil (for frying)

Method

 

Marinating

1. In a large bowl, whisk together the buttermilk and eggs. Add chicken pieces and cover. Marinate in the fridge for at least 4 hours or overnight for best flavor.

Preparing Coating

1. In another large bowl, whisk together flour, cornstarch, salt, pepper, and all the spices.

Coating Chicken

1. Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly to coat well.
2. Place coated chicken on a wire rack and let rest for 10–15 minutes to help the coating stick.

Frying Chicken

1. Heat oil in a deep fryer or heavy skillet to 350°F (175°C).
2. Fry chicken in batches, turning occasionally, for 15–18 minutes or until golden brown and internal temperature reaches 165°F.
3. Drain on paper towels and let rest for 5 minutes before serving.

Notes

For extra crunch, double-dip the chicken by dipping it back into the buttermilk before coating it again in the flour mixture. Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in the oven to restore crispiness.