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Easy copycat KFC chicken recipe for homemade fried chicken lovers

Copycat KFC Chicken

This copycat recipe captures the delicious taste of KFC chicken, featuring a crunchy coating and juicy meat that rivals the original.
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Prep Time 4 hours
Cook Time 18 minutes
Total Time 4 hours 18 minutes
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.