Copycat KFC Original Recipe Chicken

Name: Copycat KFC Original Recipe Chicken (Elevated)
Total time: 5 h
Yield: 6
Cuisine: Southern
Ingredients: 6 Heritage breed chicken pieces - bone-in, skin-on (thighs, drumsticks, wings); 2 cups Buttermilk; 1/4 cup Pickle juice; 1 tbsp Kosher salt; 1 tbsp Brown sugar; 1 tsp Hot sauce; 2 tbsp Smoked paprika; 1 tbsp White pepper; 1 tbsp Dried thyme; 1 tbsp Dried marjoram; 1 tbsp Garlic powder; 1 tbsp Onion powder; 1 tsp Celery salt; 1 tsp Ground ginger; 1/2 tsp Ground nutmeg; 2 cups Cake flour; 1 cup Cornstarch; 1/2 cup Potato starch; 3 tbsp Spice Blend; 5 cups Rendered chicken fat - for frying

⏱5h

👥6

🔥450 cal

Hard

🍽️Southern

A premium take on the classic fried chicken, utilizing a complex spice blend, a longer marinade, and a refined frying technique for exceptional flavor and texture.

6 Heritage breed chicken pieces - bone-in, skin-on (thighs, drumsticks, wings)

2 cups Buttermilk

1/4 cup Pickle juice

1 tbsp Kosher salt

1 tbsp Brown sugar

See all 20 ingredients ↓

(0 reviews)

⏱5h

👥6

🔥450 cal

Hard

🍽️Southern

A premium take on the classic fried chicken, utilizing a complex spice blend, a longer marinade, and a refined frying technique for exceptional flavor and texture.

#fried chicken #gourmet #artisanal #crispy

Instructions

Combine all Brine ingredients in a large bowl. Submerge the Chicken pieces and refrigerate for 24-48 hours.
Remove Chicken from the Brine and pat completely dry. Let air dry uncovered in the refrigerator for 1 hour.
Combine all Spice Blend ingredients in a small bowl. In a separate bowl, whisk together Cake flour, Cornstarch, Potato starch, and Spice Blend.
Dredge each Chicken piece thoroughly in the flour mixture, pressing to coat completely. Shake off excess.
Heat Rendered chicken fat in a large, heavy-bottomed pot or deep fryer to 300°F (150°C).
Carefully add Chicken pieces to the hot fat, ensuring not to overcrowd the pot. Fry for 12-15 minutes, or until golden brown and cooked through (internal temperature reaches 165°F/74°C).
Remove Chicken from the oil and place on a wire rack to drain excess fat. Serve immediately.

Ingredients

6 6 Heritage breed chicken pieces - bone-in, skin-on (thighs, drumsticks, wings)
2 cups 475 mL Buttermilk
1/4 cup 60 mL Pickle juice
1 tbsp 15 mL Kosher salt
1 tbsp 15 mL Brown sugar
1 tsp 5 mL Hot sauce
2 tbsp 30 mL Smoked paprika
1 tbsp 15 mL White pepper
1 tbsp 15 mL Dried thyme
1 tbsp 15 mL Dried marjoram
1 tbsp 15 mL Garlic powder
1 tbsp 15 mL Onion powder
1 tsp 5 mL Celery salt
1 tsp 5 mL Ground ginger
1/2 tsp 2.5 mL Ground nutmeg
2 cups 240 g Cake flour
1 cup 120 g Cornstarch
1/2 cup 60 g Potato starch
3 tbsp 45 mL Spice Blend
5 cups 1.2 L Rendered chicken fat - for frying

Equipment

Large bowls
Heavy-bottomed pot or deep fryer
Wire rack
Thermometer

Instructions

Combine all Brine ingredients in a large bowl. Submerge the Chicken pieces and refrigerate for 24-48 hours.
Remove Chicken from the Brine and pat completely dry. Let air dry uncovered in the refrigerator for 1 hour.
Combine all Spice Blend ingredients in a small bowl. In a separate bowl, whisk together Cake flour, Cornstarch, Potato starch, and Spice Blend.
Dredge each Chicken piece thoroughly in the flour mixture, pressing to coat completely. Shake off excess.
Heat Rendered chicken fat in a large, heavy-bottomed pot or deep fryer to 300°F (150°C).
Carefully add Chicken pieces to the hot fat, ensuring not to overcrowd the pot. Fry for 12-15 minutes, or until golden brown and cooked through (internal temperature reaches 165°F/74°C).
Remove Chicken from the oil and place on a wire rack to drain excess fat. Serve immediately.

Nutrition per serving

Calories 450

Ratings & Reviews

0 reviews

Copycat KFC Original Recipe Chicken

Copycat KFC Original Recipe Chicken

Ratings & Reviews

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