If you’ve ever craved that iconic, beautifully crunchy, deeply flavorful fried chicken from your favorite fast-food bucket, you are going to absolutely love this Copycat KFC Fried Chicken Recipe. This recipe cracks the code on getting that irresistible crispy crust, while locking in juicy tenderness that makes every bite so satisfying. Whether you’re cooking for family dinner or looking to impress friends, this fried chicken brings all the nostalgic goodness right to your own kitchen — complete with the perfect blend of herbs and spices that make KFC a legend. Trust me, once you try this Copycat KFC Fried Chicken Recipe, your takeout days might just be over!
Ingredients You’ll Need
The magic of this Copycat KFC Fried Chicken Recipe lies in its simple yet perfectly balanced ingredients. Each one plays a crucial role — from the aromatic dried herbs to the bold spices — building that unforgettable flavor and crispy texture that fried chicken lovers dream about.
- 2 cups all-purpose flour: The essential base for the crispy coating that locks in moisture.
- 2 teaspoons salt: Enhances all the flavors and seasons the chicken evenly.
- 1-1/2 teaspoons dried thyme leaves: Adds a subtle earthy, slightly minty depth.
- 1-1/2 teaspoons dried basil leaves: Provides a sweet and aromatic touch to the seasoning mix.
- 1 teaspoon dried oregano leaves: Injects a mild bitterness and herbaceous boost.
- 1 tablespoon celery salt: Offers a savory punch and slight crispness to the crust.
- 1 tablespoon ground black pepper: Gives a sharp, warming heat to balance the herbs.
- 1 tablespoon ground yellow mustard: Brings a subtle tang and spice complexity.
- 1/4 cup paprika: Delivers vibrant color and a mild smoky sweetness.
- 2 tablespoons garlic salt: Provides a rich layer of garlicky savoriness without overpowering.
- 1 tablespoon ground ginger: Adds a fresh zesty heat that keeps things interesting.
- 3 tablespoons ground white pepper: Sharp and aromatic, deepening the spicy notes.
- 1 cup buttermilk: Tenderizes the chicken while giving it a slight tangy flavor.
- 1 egg, beaten: Helps the coating stick perfectly to every nook and cranny.
- 1 whole chicken, cut into 8 pieces: The star of the show, juicy and ready to become crispy crispy.
- Neutral oil for frying (canola or peanut recommended): Provides a stable frying medium for that flawless crisp.
- MSG seasoning (like Ajinomoto or Ac’cent): The secret final touch to recreate that signature umami punch.
How to Make Copycat KFC Fried Chicken Recipe
Step 1: Prepare the Seasoned Flour Mixture
Start by combining the flour with all the dried herbs and spices in a large bowl. This seasoned flour is the cornerstone of the recipe’s bold and complex flavor, so mix it thoroughly to ensure every bite is bursting with deliciousness.
Step 2: Make the Buttermilk Marinade
In a separate bowl, whisk the buttermilk and beaten egg together until smooth. The buttermilk not only tenderizes the chicken but also adds that subtle tang essential for authentic fried chicken flavor.
Step 3: Marinate the Chicken
Immerse your chicken pieces into the buttermilk mixture, making sure each piece is well coated. Let the chicken soak for at least 30 minutes, or refrigerate and marinate overnight for even juicier, more flavorful meat.
Step 4: Get the Oil Ready for Frying
While your chicken is soaking, preheat about 3 inches of neutral oil in a heavy Dutch oven or deep fryer to 350 degrees Fahrenheit. Maintaining this temperature is crucial for that crisp golden crust without greasy heaviness.
Step 5: Coat the Chicken in the Flour Mixture
Remove a chicken piece from the marinade, letting excess liquid drip off before pressing it firmly into the seasoned flour. This firm coating step ensures the flour adheres well, producing that satisfyingly crunchy exterior.
Step 6: Fry the Chicken
Carefully place the coated pieces into the hot oil, frying 3 to 4 pieces at a time without overcrowding. Fry for about 12 minutes total, turning halfway to brown both sides evenly. The goal is a crispy golden brown crust with succulent insides.
Step 7: Keep the Chicken Warm and Finish Cooking
Transfer fried pieces to a wire rack set over a foil-lined baking sheet in a warm 175-degree oven. This rest allows the chicken to finish cooking through while keeping the crust crispy and the juices sealed in.
Step 8: Repeat and Season
Continue frying the remaining pieces, allowing the oil to return to temperature in between batches. Once all are done, sprinkle each piece generously with a bit of MSG seasoning for that signature umami boost reminiscent of the original KFC flavor.
How to Serve Copycat KFC Fried Chicken Recipe
Garnishes
A simple sprinkle of chopped fresh parsley or a wedge of lemon can brighten up your Copycat KFC Fried Chicken Recipe, adding a pop of color and freshness that complements the rich flavors perfectly.
Side Dishes
Classic mashed potatoes with gravy, buttery biscuits, and coleslaw are the perfect companions to this fried chicken, offering creaminess, flakiness, and tangy crunch to round out your meal.
Creative Ways to Present
Try serving your chicken on top of a crisp salad for a delightful contrast, or stack pieces with layers of pickles and spicy slaw to create an indulgent fried chicken sandwich that everyone will rave about.
Make Ahead and Storage
Storing Leftovers
After enjoying your feast, store leftover fried chicken in an airtight container in the refrigerator. It will stay delicious for up to three days, making for a fantastic next-day snack or quick meal.
Freezing
If you want to save fried chicken for longer, freezing is a great option. Wrap cooled pieces tightly in foil or plastic wrap, place them in a freezer bag, and freeze for up to two months. This way, you always have a delicious treat ready.
Reheating
To revive that crispy crust and tender interior, reheat your fried chicken in a 375-degree oven on a wire rack until warmed through, about 10–15 minutes. Avoid microwaving to keep the crunch intact.
FAQs
Can I use dark meat only for this Copycat KFC Fried Chicken Recipe?
Absolutely! Dark meat like thighs and drumsticks tends to stay juicier and offers richer flavor, making them ideal if you prefer meat with more moisture and tenderness.
Is buttermilk essential in this recipe?
Buttermilk is key because it tenderizes the chicken and adds a subtle tang that enhances flavor. If you don’t have buttermilk, a mix of milk and lemon juice or vinegar can be a good substitute.
Can I bake instead of fry the chicken?
While frying is how you get the quintessential crispy crust, baking is possible but the texture will be different. For a crispy bake, consider finishing in a hot oven after breading and spraying the pieces with oil.
What oil is best for frying the chicken?
Neutral oils with high smoke points like canola, peanut, or vegetable oil work best. They won’t impart extra flavor and handle the high frying temperature perfectly.
Why do you add MSG seasoning at the end?
MSG enhances the umami, giving that signature mouthwatering flavor KFC is famous for. Sprinkling it after frying keeps the texture intact without dissolving into the crust.
Final Thoughts
Whipping up this Copycat KFC Fried Chicken Recipe at home is not just a cooking project — it’s an invitation to savor a beloved classic with your own hands. The combination of spices, perfectly marinated chicken, and that golden crispy crust will have everyone asking for seconds. So, roll up your sleeves and dive into this rewarding recipe that marries comfort food nostalgia with homemade love. You might just find yourself making it a new family favorite!
Print
Copycat KFC Fried Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Copycat KFC Chicken recipe replicates the iconic, crispy, and flavorful fried chicken beloved by many. The chicken is marinated in a buttermilk and egg mixture, then coated in a specially seasoned flour blend before being fried to golden perfection. A dash of MSG seasoning at the end enhances the savory taste, delivering a delicious homemade take on the fast-food classic.
Ingredients
Seasoned Flour Mix
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1–1/2 teaspoons dried thyme leaves
- 1–1/2 teaspoons dried basil leaves
- 1 teaspoon dried oregano leaves
- 1 tablespoon celery salt
- 1 tablespoon ground black pepper
- 1 tablespoon ground yellow mustard
- 1/4 cup paprika
- 2 tablespoons garlic salt
- 1 tablespoon ground ginger
- 3 tablespoons ground white pepper
Marinade
- 1 cup buttermilk
- 1 egg, beaten
Main Ingredients
- 1 whole chicken, cut into eight pieces
- Neutral oil for frying (such as canola or peanut oil)
- MSG seasoning (like Ajinomoto or Ac’cent), for sprinkling
Instructions
- Prepare Seasoned Flour Mix: In a large bowl, combine all the flour with the dried herbs and spices, except the MSG. Mix thoroughly to create the flavorful coating.
- Mix Marinade: In a separate large bowl, whisk together the buttermilk and beaten egg until well combined to create the marinade for the chicken.
- Marinate Chicken: Add the chicken pieces to the buttermilk mixture and toss until completely coated. Cover the bowl lightly with plastic wrap or a lid and let the chicken marinate for at least 30 minutes or up to overnight in the refrigerator if marinating more than 30 minutes.
- Prepare Oven Rack: Preheat your oven to 175°F (80°C). Line a baking sheet with aluminum foil and place an oven-safe wire cooling rack on top to hold the fried chicken after cooking.
- Heat Oil: In a large Dutch oven or deep fryer, pour neutral oil to a depth of about 3 inches. Heat the oil over medium-high heat until reaching 350°F (175°C), then reduce heat to medium-low to maintain temperature.
- Coat Chicken: Remove a chicken piece from the marinade, letting excess liquid drip off. Dredge the piece firmly in the flour mixture, pressing down to ensure the coating sticks well. Shake off any excess flour.
- Fry Chicken: Carefully place the coated chicken pieces into the hot oil without overcrowding; fry 3-4 pieces at a time. Cook each piece for about 12 minutes, turning halfway through, until the crust is golden brown and crisp.
- Drain and Keep Warm: Transfer fried chicken to the prepared baking rack in the oven to keep warm while maintaining crispiness.
- Repeat Frying: Allow the oil to return to 350°F before frying the remaining chicken pieces using the same dredging and frying method.
- Ensure Doneness: Once all pieces are fried, let them rest in the oven until each piece reaches an internal temperature of 165°F (74°C) to ensure safety and juiciness.
- Season and Serve: Just before serving, sprinkle each piece of chicken with a few shakes of MSG seasoning to enhance the savory flavors.
Notes
- Marinating the chicken overnight improves tenderness and flavor but is optional if short on time.
- Use a thermometer to monitor oil and internal chicken temperatures for best results and food safety.
- The MSG seasoning is optional but authentic for recreating KFC’s signature taste.
- Maintain proper oil temperature to avoid greasy or undercooked chicken.
- Use a wire rack in the oven instead of paper towels to keep the crust crispy and prevent sogginess.
