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
Scale
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.
