Copycat KFC Fried Chicken: The Ultimate Recipe Guide

Copycat KFC Fried Chicken: craving that crispy, juicy, and undeniably delicious fried chicken from KFC? Well, you’re in luck! I’ve cracked the code and am thrilled to share my foolproof recipe for achieving that iconic flavor right in your own kitchen. Forget the drive-thru; with a little patience and my step-by-step guide, you’ll be sinking your teeth into homemade fried chicken that rivals the Colonel’s secret recipe.

Fried chicken, in general, has a rich history, particularly in the Southern United States, where it evolved from Scottish and West African culinary traditions. It became a staple comfort food, often associated with family gatherings and celebrations. KFC, of course, took this beloved dish and transformed it into a global phenomenon. But let’s be honest, sometimes you just want that familiar taste without leaving the house, and that’s where this Copycat KFC Fried Chicken recipe comes in!

People adore fried chicken for its irresistible combination of textures and flavors. The crispy, golden-brown skin gives way to tender, juicy meat, creating a satisfying contrast that’s hard to resist. The blend of savory spices and herbs adds depth and complexity, making each bite a truly delightful experience. Plus, let’s face it, fried chicken is just plain fun to eat! So, are you ready to embark on this culinary adventure? Let’s get frying!

Ingredients:

• Chicken:
  • 2 lbs Chicken pieces (drumsticks, thighs, wings – bone-in, skin-on)
• Brine:
  • 4 cups Cold water
  • 1/4 cup Kosher salt
  • 2 tablespoons Sugar
  • 1 tablespoon Black peppercorns, crushed
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1/2 teaspoon Paprika
• First Dredge:
  • 2 cups All-purpose flour
  • 1 tablespoon Garlic powder
  • 1 tablespoon Onion powder
  • 1 tablespoon Paprika
  • 2 teaspoons Dried thyme
  • 2 teaspoons Dried basil
  • 1 teaspoon Dried oregano
  • 1 teaspoon Celery salt
  • 1 teaspoon Ground black pepper
  • 1/2 teaspoon Ground ginger
  • 1/2 teaspoon White pepper
  • 1/4 teaspoon Ground mustard
• Egg Wash:
  • 2 large Eggs
  • 1/2 cup Milk
  • 1 teaspoon Hot sauce (optional, for a little kick)
• Second Dredge:
  • 2 cups All-purpose flour
  • 1/4 cup Cornstarch
  • 1 tablespoon Garlic powder
  • 1 tablespoon Onion powder
  • 1 tablespoon Paprika
  • 2 teaspoons Dried thyme
  • 2 teaspoons Dried basil
  • 1 teaspoon Dried oregano
  • 1 teaspoon Celery salt
  • 1 teaspoon Ground black pepper
  • 1/2 teaspoon Ground ginger
  • 1/2 teaspoon White pepper
  • 1/4 teaspoon Ground mustard
• Frying:
  • Vegetable oil or Peanut oil (for deep frying)

Brining the Chicken

Okay, let’s start with the most crucial step: brining the chicken. This is what’s going to give us that juicy, flavorful inside we all crave. Don’t skip this!

1. Prepare the Brine: In a large bowl or container (make sure it’s non-reactive, like glass or plastic), combine the cold water, kosher salt, sugar, crushed black peppercorns, garlic powder, onion powder, and paprika. Stir well until the salt and sugar are completely dissolved. This is important; you don’t want any gritty bits.
2. Submerge the Chicken: Place the chicken pieces into the brine. Make sure they are fully submerged. If needed, you can use a plate or a smaller bowl to weigh them down. The goal is to have every piece of chicken soaking in that flavorful brine.
3. Refrigerate: Cover the container and refrigerate for at least 4 hours, but preferably overnight (8-12 hours). This allows the chicken to absorb all that goodness. Don’t brine for longer than 12 hours, or the chicken might become too salty.
4. Remove and Rinse: After brining, remove the chicken from the brine and rinse it thoroughly under cold water. Pat the chicken dry with paper towels. This step is important to remove excess salt from the surface, which will help the coating adhere better.

Preparing the Dredge and Egg Wash

Now, let’s get those dredge stations ready. This is where the magic happens that gives us that crispy, golden-brown crust.

1. First Dredge Mixture: In a shallow dish or baking pan, combine the 2 cups of all-purpose flour, garlic powder, onion powder, paprika, dried thyme, dried basil, dried oregano, celery salt, ground black pepper, ground ginger, white pepper, and ground mustard. Whisk everything together really well to ensure all the spices are evenly distributed. This is your first layer of flavor!
2. Egg Wash: In another shallow dish, whisk together the eggs, milk, and hot sauce (if using). Whisk until the eggs are fully incorporated and the mixture is slightly frothy. This will help the coating stick to the chicken.
3. Second Dredge Mixture: In a third shallow dish, combine the 2 cups of all-purpose flour, cornstarch, garlic powder, onion powder, paprika, dried thyme, dried basil, dried oregano, celery salt, ground black pepper, ground ginger, white pepper, and ground mustard. Again, whisk thoroughly to combine. The cornstarch in this dredge will contribute to extra crispiness.

Dredging the Chicken

Time to get our hands dirty! This double-dredging technique is key to achieving that signature KFC-style crust.

1. First Dredge: Take a piece of chicken and dredge it thoroughly in the first flour mixture. Make sure every nook and cranny is coated. Press the flour into the chicken to help it adhere. Shake off any excess flour.
2. Egg Wash Dip: Dip the floured chicken into the egg wash, making sure it’s completely coated. Let any excess egg wash drip off.
3. Second Dredge: Now, dredge the chicken in the second flour mixture. Again, make sure it’s completely coated, pressing the flour into the chicken. This second coating is what will give you that extra crispy texture. Shake off any excess flour.
4. Resting (Important!): Place the dredged chicken on a wire rack. Let it rest for about 15-20 minutes. This allows the coating to adhere better and prevents it from falling off during frying. Don’t skip this step!

Frying the Chicken

Alright, the moment we’ve been waiting for! Let’s get that chicken frying to golden perfection.

1. Heat the Oil: Pour enough vegetable or peanut oil into a large, heavy-bottomed pot or deep fryer to reach a depth of about 3-4 inches. Heat the oil over medium-high heat to 325-350°F (160-175°C). Use a thermometer to monitor the temperature; it’s crucial for even cooking. If the oil is too hot, the chicken will burn on the outside before it’s cooked through. If it’s too cold, the chicken will be greasy.
2. Fry in Batches: Carefully place the chicken pieces into the hot oil, making sure not to overcrowd the pot. Overcrowding will lower the oil temperature and result in greasy chicken. Fry in batches of 2-3 pieces at a time, depending on the size of your pot.
3. Cooking Times:
   • Drumsticks and Wings: Fry for about 6-8 minutes per side, or until golden brown and cooked through.
   • Thighs: Fry for about 7-9 minutes per side, or until golden brown and cooked through.

   Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C) in the thickest part.

4. Drain and Rest: Once the chicken is cooked through and golden brown, remove it from the oil with a slotted spoon or tongs and place it on a wire rack lined with paper towels to drain excess oil. Let the chicken rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful piece of chicken.
5. Repeat: Repeat the frying process with the remaining chicken pieces, making sure to maintain the oil temperature between 325-350°F (160-175°C). You may need to adjust the heat as you go.

Serving and Enjoying

You’ve done it! You’ve successfully made your own copycat KFC fried chicken. Now, it’s time to enjoy the fruits (or should I say, chicken?) of your labor.

Serve your crispy, juicy fried chicken hot with your favorite sides, such as mashed potatoes, coleslaw, biscuits, or corn on the cob. And don’t forget the gravy! Enjoy!

Conclusion:

So, there you have it! This Copycat KFC Fried Chicken recipe is truly a game-changer. I know, I know, there are a million fried chicken recipes out there, but trust me on this one. The blend of spices, the double-dredging technique, and the precise frying temperature all come together to create a crispy, juicy, and utterly addictive chicken that rivals the Colonel’s own secret recipe. It’s a must-try for any fried chicken aficionado, and I’m confident you’ll be blown away by the results.

Why is this recipe a must-try? Because it delivers on its promise. It’s not just “good” fried chicken; it’s amazing fried chicken. The crust is perfectly seasoned and shatteringly crisp, while the inside remains incredibly moist and tender. Plus, it’s surprisingly easy to make at home, using ingredients you probably already have in your pantry. Forget those long drive-thru lines and questionable ingredients – with this recipe, you can enjoy restaurant-quality fried chicken whenever the craving strikes.

But the fun doesn’t stop there! This recipe is also incredibly versatile. While it’s fantastic served as is, with classic sides like mashed potatoes and gravy, coleslaw, and corn on the cob, you can also get creative with your serving suggestions. Imagine using this crispy chicken in a spicy chicken sandwich with pickles and a tangy sauce. Or shredding it over a fresh salad with a honey-mustard dressing. You could even use it as the star ingredient in chicken and waffles for a truly decadent brunch.

And speaking of variations, don’t be afraid to experiment with the spice blend to create your own signature flavor. Want a little more heat? Add a pinch of cayenne pepper or a dash of hot sauce to the flour mixture. Prefer a sweeter flavor? Try adding a touch of brown sugar or paprika. The possibilities are endless! You can also adjust the recipe to suit your dietary needs. For a gluten-free version, simply substitute the all-purpose flour with a gluten-free blend.

I truly believe that this Copycat KFC Fried Chicken recipe will become a staple in your kitchen. It’s perfect for family dinners, weekend gatherings, or even just a satisfying weeknight meal. It’s a crowd-pleaser that’s guaranteed to impress, and it’s a fun and rewarding cooking project that will leave you feeling like a culinary rockstar.

So, what are you waiting for? Gather your ingredients, preheat your oil, and get ready to experience the best homemade fried chicken you’ve ever tasted. I’m so excited for you to try this recipe and discover the magic for yourself.

And most importantly, I want to hear about your experience! Did you make any modifications to the recipe? What were your favorite sides to serve with the chicken? What did your family and friends think? Share your photos, tips, and stories in the comments below. I can’t wait to see your creations and hear all about your fried chicken adventures. Happy cooking! Let me know if you have any questions, and I’ll do my best to help. Enjoy your delicious, homemade, crispy, and juicy fried chicken!

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