Original KFC Copycat Fried Chicken (Print Version)
Crispy, juicy fried chicken packed with savory spices. Classic flavor in every bite for family meals.
# Ingredients:
→ Chicken
01 -
1 whole chicken, cut into breasts, thighs, drumsticks, and wings
→ Breading and Seasoning Blend
02 -
2 cups all-purpose flour
03 -
2/3 tablespoon salt
04 -
1/2 tablespoon ground thyme
05 -
1/2 tablespoon dried basil
06 -
1/3 tablespoon dried oregano
07 -
1 tablespoon celery salt
08 -
1 tablespoon ground black pepper
09 -
1 tablespoon dry mustard powder
10 -
4 tablespoons paprika
11 -
2 tablespoons garlic salt
12 -
1 tablespoon ground ginger
13 -
3 tablespoons ground white pepper
14 -
1/2 teaspoon monosodium glutamate, optional
→ Marinade
15 -
1 cup buttermilk
16 -
1 large egg, beaten
→ For Frying
17 -
Vegetable shortening or high-heat neutral cooking oil, for deep frying
# Steps:
01 -
Divide the whole chicken into breast, thigh, drumstick, and wing segments using a sharp chef’s knife.
02 -
In a large mixing bowl, combine all-purpose flour with salt, thyme, basil, oregano, celery salt, black pepper, dry mustard, paprika, garlic salt, ground ginger, white pepper, and monosodium glutamate if using. Mix thoroughly for even distribution.
03 -
In a separate bowl, whisk together buttermilk and beaten egg until fully blended.
04 -
Submerge chicken pieces fully in the buttermilk and egg mixture. Let them soak for 30 minutes at room temperature to tenderize and impart flavor.
05 -
Remove each chicken piece from the marinade and gently shake off excess liquid. Dredge in the prepared flour and seasoning blend, ensuring all sides are well coated. Tap off any surplus breading.
06 -
Arrange the coated chicken on a wire rack or tray and allow to rest for several minutes. This step helps the breading adhere during frying.
07 -
Pour vegetable shortening or oil into a deep fryer or Dutch oven to a depth suitable for deep-frying. Heat oil to 350°F, monitoring with a deep-fry thermometer.
08 -
Fry the chicken in batches, taking care not to overcrowd. Cook breasts and thighs for 15 to 18 minutes, and wings and drumsticks for 12 to 13 minutes, turning as needed, until golden brown, crisp, and the internal temperature reaches at least 165°F.
09 -
Transfer fried chicken pieces to a wire rack set over a baking sheet to allow excess oil to drain. Serve while hot and crisp.
# Notes:
01 -
Allowing the breaded chicken to rest before frying helps the coating adhere and ensures an even, crispy crust.