Copycat KFC Original Recipe Chicken

Name: Copycat KFC Original Recipe Chicken (Upgraded)
Total time: 3 h 30 min
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; 1 cup All-purpose flour; 1 tsp Salt; 1/2 tsp Black pepper; 1.5 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 Peanut oil - for frying

⏱3h 30m

👥6

🔥375 cal

Medium

🍽️American

A refined version of the classic fried chicken, incorporating a spice blend bloom and a double-dredge for extra crispiness.

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 21 ingredients ↓

(0 reviews)

⏱3h 30m

👥6

🔥375 cal

Medium

🍽️American

A refined version of the classic fried chicken, incorporating a spice blend bloom and a double-dredge for extra crispiness.

#fried chicken #comfort food #crispy

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 bowl, combine all Dredge - First Coat ingredients. In another bowl, combine all Dredge - Second Coat ingredients.
Remove Chicken pieces from the Marinade, allowing excess buttermilk to drip off. Dredge each piece in the First Coat mixture, ensuring it's lightly covered. Then, immediately dredge in the Second Coat mixture, pressing to coat completely.
Heat Peanut 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
1 cup 120 g All-purpose flour
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
1.5 cups 180 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 Peanut oil - for frying

Equipment

Large bowls (3)
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 bowl, combine all Dredge - First Coat ingredients. In another bowl, combine all Dredge - Second Coat ingredients.
Remove Chicken pieces from the Marinade, allowing excess buttermilk to drip off. Dredge each piece in the First Coat mixture, ensuring it's lightly covered. Then, immediately dredge in the Second Coat mixture, pressing to coat completely.
Heat Peanut 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 375

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0 reviews

Copycat KFC Original Recipe Chicken

Copycat KFC Original Recipe Chicken

Ratings & Reviews

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