Original KFC Copycat Fried Chicken

There is nothing quite like a plate of crispy fried chicken that tastes like it came from the bright red bucket itself. This easy copycat KFC fried chicken recipe lets you recreate that craveable crunch and signature blend of spices right at home. It all begins with a well-seasoned flour mixture and an irresistibly tender buttermilk marinade. Whether it is for a weeknight dinner or a summertime picnic, there is true magic in making your own batch of golden fried chicken everyone reaches for first.

I was blown away the first time I tested this recipe for my family. That secret blend of spices really does bring you back to those takeout nights as a kid. It never lasts more than a few minutes on the table with my crew.

Ingredients

• All-purpose flour: essential for a crisp and sturdy coating use unbleached for best flavor
• Salt: brings out flavor in every bite opt for fine sea salt
• Ground thyme: adds subtle herbal notes choose quality dried thyme with bright green color
• Dried basil: lifts with a touch of sweetness look for non-clumpy dried basil
• Dried oregano: offers a peppery background go for oregano that smells fresh when pinched
• Celery salt: classic for depth select a blend with strong celery aroma
• Black pepper: gives bite freshly ground is best
• Dry mustard powder: boosts savoriness and balances richness seek out pure ground mustard
• Paprika: provides color and smokiness try Hungarian or Spanish for intensity
• Garlic salt: finishes with a rounded savoriness avoid brands with caking agents
• Ground ginger: gives a gentle warmth pick light tan ginger powder for best taste
• Ground white pepper: builds heat without overwhelming use pure ground white pepper
• MSG (optional): unlocks that umami restaurant magic look for additive-free options
• Whole chicken, cut into pieces: use fresh air-chilled if possible for tender results
• Egg: creates a binding layer brown-shelled free range eggs taste richer
• Buttermilk: tenderizes and adds tang real buttermilk is worth it or make your own with milk and lemon
• Vegetable shortening or oil for deep frying: pick a high smoke point oil like peanut or canola

Instructions

Prepare the Chicken:

Cut your whole chicken into individual pieces breasts thighs drumsticks and wings If buying pre cut check for evenly sized pieces to promote even cooking

Mix the Breading Blend:

In a large shallow bowl whisk together all flour and spices Take time to blend fully so every piece of chicken gets an even hit of those signature flavors

Make the Marinade:

In a separate bowl combine the beaten egg and buttermilk Whisk until smooth The acidity from the buttermilk will help break down the chicken for maximum tenderness

Soak the Chicken:

Add chicken pieces to the buttermilk mixture and gently toss so each piece is coated Cover and refrigerate for at least 30 minutes Marinating longer up to 2 hours will deepen the flavor and juiciness

Dredge in Seasoned Flour:

Working one piece at a time remove chicken from the marinade letting excess drip off Thoroughly coat in the flour mixture pressing lightly so the breading sticks Tap off any loose flour for a thin crisp finish

Rest Before Frying:

Arrange the breaded chicken on a rack or tray and let it sit for 10 to 15 minutes This helps the coating set and stick securely during frying

Heat the Oil:

Pour vegetable shortening or oil into a heavy pot or Dutch oven to a depth of at least two inches Begin heating slowly and use a thermometer to reach 350 degrees Fahrenheit Even temperature means perfect browning

Fry the Chicken:

Gently lower chicken pieces into the hot oil in batches Do not crowd the pan Fry breasts and thighs for about fifteen to eighteen minutes Fry wings and drumsticks for about twelve to thirteen minutes Flip halfway through if not fully submerged

Drain and Serve:

Remove fried chicken to a wire rack set over a baking sheet for drainage The rack keeps the coating crisp Serve hot and enjoy the irresistible crunch

There is nothing I love more than the combination of paprika and ginger in this blend. Every time the aroma fills the kitchen my kids hover just like I did when my grandmother made fried chicken on Sundays.

Storage Tips

Allow chicken pieces to cool completely before refrigerating Place them in a single layer in an airtight container with paper towels underneath to absorb moisture Fried chicken keeps well for up to three days and can be reheated in the oven to bring back crispness

Ingredient Substitutions

No buttermilk on hand Simply mix one cup milk with a tablespoon of lemon juice or white vinegar and let sit for five minutes You can swap smoked paprika for regular if you like a deeper flavor For a gluten free version use your favorite gluten free flour blend in place of all purpose flour

Serving Suggestions

This chicken absolutely shines with classic sides like mashed potatoes creamy coleslaw or warm biscuits For a summer twist serve it picnic style with watermelon and cornbread It also makes an amazing base for spicy chicken sandwiches

Cultural and Historical Context

KFC fried chicken is a classic American icon known for its secret blend of eleven herbs and spices It became a family favorite across the world for its welcoming crunch and nostalgic flavor Making it at home lets you enjoy that comfort whenever you crave it and gives a nod to the beloved tradition of Sunday fried chicken dinners

Seasonal Adaptations

In warmer months serve chicken with light salads or fresh cucumber pickles For fall and winter pair with roasted root vegetables and bowls of hearty soup Consider drizzling with hot honey for a fun twist

Make a double batch for your next family gathering and watch it disappear fast. Homemade fried chicken brings everyone together for something truly special.

Recipe FAQs

→ What makes this chicken so flavorful?

The unique blend of herbs and spices, including paprika, black pepper, and thyme, infuses each bite with signature flavor.

→ Do I need to use buttermilk for the marinade?

Buttermilk helps tenderize the chicken while adding tangy notes and helping the coating stick for extra crunch.

→ Can I substitute vegetable shortening with oil?

Yes, either option works. Both provide a hot, even fry for perfectly crisp results.

→ How can I ensure my coating stays crispy?

Let the breaded pieces rest before frying and drain on a wire rack after cooking to maintain crunch.

→ Should I use MSG in the seasoning mix?

MSG is optional but enhances savory depth. Omit if you prefer or need to avoid it.

→ What’s the best temperature for frying?

Maintain the oil at 350°F for even cooking and a golden, crispy exterior.