Copycat KFC Original Recipe Chicken

Name: Copycat KFC Original Recipe Chicken (Standard)
Total time: 3 h
Yield: 6
Cuisine: American
Ingredients: 6 Chicken pieces - bone-in, skin-on (thighs, drumsticks, wings); 2 cups Buttermilk; 1 tbsp Salt; 1 tsp Black pepper; 1 tsp Paprika; 1/2 tsp Garlic powder; 1/2 tsp Onion powder; 2 cups All-purpose flour; 2 tbsp Paprika; 1 tbsp White pepper; 1 tbsp Dried oregano; 1 tbsp Dried basil; 1 tbsp Garlic powder; 1 tbsp Onion powder; 1 tsp Celery salt; 1 tsp Black pepper; 1 tsp Mustard powder; 4 cups Vegetable oil - for frying

⏱3h

👥6

🔥350 cal

Medium

🍽️American

A classic fried chicken recipe aiming to replicate the iconic KFC flavor, using readily available ingredients and straightforward techniques.

6 Chicken pieces - bone-in, skin-on (thighs, drumsticks, wings)

2 cups Buttermilk

1 tbsp Salt

1 tsp Black pepper

1 tsp Paprika

See all 18 ingredients ↓

(0 reviews)

⏱3h

👥6

🔥350 cal

Medium

🍽️American

A classic fried chicken recipe aiming to replicate the iconic KFC flavor, using readily available ingredients and straightforward techniques.

#fried chicken #comfort food #classic

Instructions

In a large bowl, combine all Marinade ingredients and submerge the Chicken pieces. Cover and refrigerate for at least 4 hours, or preferably overnight.
In a separate large bowl, combine all Dredge ingredients. Mix well to ensure even distribution of spices.
Remove Chicken pieces from the Marinade, allowing excess buttermilk to drip off. Dredge each piece thoroughly in the Dredge mixture, pressing to coat completely.
Heat Vegetable oil in a large, heavy-bottomed pot or deep fryer to 325°F (160°C).
Carefully add Chicken pieces to the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes per side, 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 oil. Serve immediately.

Ingredients

6 6 Chicken pieces - bone-in, skin-on (thighs, drumsticks, wings)
2 cups 475 mL Buttermilk
1 tbsp 15 mL Salt
1 tsp 5 mL Black pepper
1 tsp 5 mL Paprika
1/2 tsp 2.5 mL Garlic powder
1/2 tsp 2.5 mL Onion powder
2 cups 240 g All-purpose flour
2 tbsp 30 mL Paprika
1 tbsp 15 mL White pepper
1 tbsp 15 mL Dried oregano
1 tbsp 15 mL Dried basil
1 tbsp 15 mL Garlic powder
1 tbsp 15 mL Onion powder
1 tsp 5 mL Celery salt
1 tsp 5 mL Black pepper
1 tsp 5 mL Mustard powder
4 cups 950 mL Vegetable oil - for frying

Equipment

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

Instructions

In a large bowl, combine all Marinade ingredients and submerge the Chicken pieces. Cover and refrigerate for at least 4 hours, or preferably overnight.
In a separate large bowl, combine all Dredge ingredients. Mix well to ensure even distribution of spices.
Remove Chicken pieces from the Marinade, allowing excess buttermilk to drip off. Dredge each piece thoroughly in the Dredge mixture, pressing to coat completely.
Heat Vegetable oil in a large, heavy-bottomed pot or deep fryer to 325°F (160°C).
Carefully add Chicken pieces to the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes per side, 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 oil. Serve immediately.

Nutrition per serving

Calories 350

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0 reviews

Copycat KFC Original Recipe Chicken

Copycat KFC Original Recipe Chicken

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