Easy Copycat KFC Chicken

This copycat KFC fried chicken recipe unlocks the secret to making that famous crispy, herb-seasoned chicken right in your own kitchen. After years of experimenting, I've finally nailed that distinctive flavor profile that makes the Colonel's recipe so addictive.

I first tried recreating KFC chicken when my son requested it for his birthday dinner during lockdown. After several attempts and consulting with a friend who worked at KFC in college, this version had my family convinced we never needed to visit the drive-thru again.

Ingredients

• All purpose flour: Creates the perfect crispy coating base with just the right thickness
• Eleven herbs and spices: Including thyme, basil, oregano, paprika, and ginger work together to create that unmistakable KFC flavor profile
• Buttermilk: Tenderizes the chicken and helps the coating adhere properly
• Celery salt: Adds that distinctive savory note that makes KFC chicken instantly recognizable
• White pepper: Provides subtle heat without the visible black specks
• Optional MSG: Enhances the savory flavors just like the restaurant version

Step-by-Step Instructions

Prepare the Coating Mixture:

Whisk together all flour coating ingredients until completely combined. The mixture should have a slightly reddish hue from the paprika. This seasoned flour is the key to the authentic KFC flavor, so measure carefully.

Marinate the Chicken:

Mix buttermilk and beaten egg in a large bowl until smooth. Add chicken pieces and toss to coat thoroughly. Allow to rest for at least 30 minutes at room temperature or overnight in the refrigerator. The buttermilk activates a tenderizing process that ensures juicy meat.

Set Up Your Workspace:

Preheat your oven to 175°F and prepare a wire rack over a foil lined baking sheet. This keeps your first batches warm and crispy while you finish frying the remaining pieces. Heat oil to precisely 350°F in a Dutch oven or deep fryer using a thermometer for accuracy.

Dredge the Chicken:

Remove each piece from the buttermilk, allowing excess to drip off for a few seconds. Place in the flour mixture and press firmly to create nooks and crannies that will become extra crispy when fried. Shake off excess flour gently to prevent coating from falling off during frying.

Fry to Perfection:

Carefully lower chicken pieces into the hot oil without overcrowding. Maintain oil temperature between 325°F and 350°F throughout cooking. Fry for exactly 12 minutes, turning halfway through to ensure even browning on all sides. The coating should turn deep golden brown.

Rest and Finish:

Transfer fried pieces to the prepared wire rack in the warm oven while finishing the remaining batches. Allow chicken to rest for 5 minutes before serving, which lets the juices redistribute throughout the meat for maximum juiciness.

Pin

The secret ingredient here is actually the combination of white and black pepper. Most copycat recipes miss this crucial detail, but the Colonel's blend definitely uses both for that distinctive KFC flavor profile. My grandmother once told me that good fried chicken needs both types of pepper, and she was absolutely right.

The Secret to Extra Crispy Texture

For that extra crispy version that many KFC fans prefer, simply double dip your chicken. After the first coating of flour, dip it back into the buttermilk mixture briefly, then coat again with the seasoned flour. This creates multiple layers of crispiness that stand up beautifully even after the chicken has cooled. The extra coating also helps insulate the meat, keeping it more juicy.

Make Ahead and Storage Tips

Prepare the seasoned flour mixture up to one month in advance and store in an airtight container. The complex flavors actually improve with time as they meld together. Fried chicken stays crispy in the refrigerator for up to 3 days when stored properly. For best results, place paper towels between layers of chicken and store in an airtight container. Reheat in a 300°F oven for 15 minutes to restore crispiness.

Perfect Pairings

Serve your homemade KFC chicken with classic sides like creamy mashed potatoes and gravy, coleslaw with a slightly sweet dressing, and fluffy biscuits. For an authentic experience, honey packets on the side let everyone customize their meal. This combination creates the perfect balance of flavors and textures that makes the KFC experience so satisfying and nostalgic for many people.

Pin

Recipe FAQs

→ How long should I marinate the chicken in buttermilk?

For best results, marinate the chicken in the buttermilk-egg mixture for at least 30 minutes. However, for maximum tenderness and flavor absorption, you can marinate it overnight in the refrigerator. The buttermilk tenderizes the meat while helping the seasoned flour coating adhere better.

→ Can I use an air fryer instead of deep-frying?

Yes, you can adapt this for an air fryer. Preheat to 380°F, spray the coated chicken pieces with cooking oil, and cook for 25-30 minutes, flipping halfway through. The texture won't be identical to deep-fried, but you'll still get crispy chicken with less oil.

→ Is MSG necessary for authentic KFC flavor?

While MSG contributes to that distinctive umami flavor in original KFC chicken, it's completely optional. The carefully balanced herb and spice mixture still creates delicious fried chicken without MSG. If you prefer to use it, a light sprinkle after frying enhances the savory qualities.

→ What's the best oil for frying this chicken?

Neutral-tasting oils with high smoke points work best. Peanut oil is excellent for its clean flavor and heat tolerance, while canola oil is a more affordable option that works well. Vegetable oil or shortening are also suitable alternatives. Maintain the oil at 350°F for optimal results.

→ How can I make the chicken extra crispy?

For extra crispy chicken similar to KFC's Extra Crispy version, double-dip your chicken pieces. After the initial flour coating, dip back into the buttermilk mixture and then again into the flour mixture, pressing firmly to create a thicker crust. This creates more texture and crunch when fried.

→ How do I store and reheat leftover fried chicken?

Allow leftover chicken to cool completely, then store in an airtight container in the refrigerator for up to 3 days. For best reheating results, place chicken on a wire rack over a baking sheet and warm in a 350°F oven for 15-20 minutes. This helps maintain crispiness better than microwave reheating.