Kentucky Fried Chicken Copycat Recipe
This classic Kentucky Fried Chicken recipe features tender, juicy chicken marinated in buttermilk and coated with a flavorful blend of herbs and spices before being deep-fried to crispy perfection. The recipe yields golden, crunchy chicken pieces reminiscent of the beloved southern style fried chicken.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 40 minutes (including marinating)
- Yield: 4 servings (8 pieces of chicken)
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Ingredients
Marinade
- 1¾ cups buttermmilk (see note)
- 1 whole chicken, cut into 8 pieces
Seasoned Flour Coating
- 2 cups all-purpose flour
- ¼ cup ground paprika
- 2 tablespoons kosher salt
- 1 tablespoon dry mustard
- 1 tablespoon white pepper
- 2 teaspoons ground ginger
- 2 teaspoons dried thyme
- 2 teaspoons dried basil
- 2 teaspoons freshly ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
For Frying
- Canola oil (enough for deep frying, about 3-4 inches in depth)
Instructions
- Prepare the Buttermilk Marinade: Pour the buttermilk into a large bowl. This will serve as the base for marinating the chicken, helping to tenderize the meat and add moisture.
- Marinate the Chicken: Submerge the chicken pieces entirely in the buttermilk. Cover the bowl tightly with plastic wrap and place it in the refrigerator to marinate for at least 1 hour, or alternatively, for a richer flavor and more tender meat, marinate overnight.
- Mix the Seasoned Flour: In a shallow dish, combine the all-purpose flour with the paprika, kosher salt, dry mustard, white pepper, ground ginger, dried thyme, dried basil, freshly ground black pepper, dried oregano, celery salt, and garlic powder. Mix well to ensure an even distribution of all spices.
- Heat the Oil: In a deep fryer or a large Dutch oven set over medium-high heat, pour enough canola oil to reach a depth of 3 to 4 inches. Heat the oil to a temperature of 350°F (175°C), which is ideal for frying to get the chicken crispy without burning.
- Dredge the Chicken: Remove one piece of chicken from the buttermilk marinade, allowing any excess liquid to drip off. Then, press the chicken firmly into the seasoned flour mixture, fully coating it on all sides. This flour coating forms the delicious crispy crust.
- Fry the Chicken: Carefully lower the coated chicken piece into the hot oil. Fry for 8 to 10 minutes until the crust is golden brown and crispy, and the internal temperature of the chicken reaches 165°F (74°C). Avoid overcrowding by frying 3 to 4 pieces at a time.
- Drain the Fried Chicken: Using tongs, transfer the fried chicken pieces onto a plate or sheet pan lined with paper towels. This helps absorb excess oil and maintain crispiness.
- Repeat for Remaining Pieces: Repeat the dredging and frying steps for all remaining chicken pieces until all are cooked and crisp.
Notes
- For best results, marinate the chicken overnight to maximize flavor and tenderness.
- Ensure the oil temperature stays consistent at 350°F for even cooking and to prevent greasy chicken.
- Use a deep-frying thermometer to monitor the oil temperature accurately.
- Allow the chicken to rest on paper towels after frying to remove excess oil and keep the crust crispy.
- If buttermilk is unavailable, you can substitute by mixing 1¾ cups of milk with 1½ tablespoons of lemon juice or white vinegar and letting it sit for 10 minutes.
Find it online: https://recipethrive.com/kentucky-fried-chicken-copycat-recipe/
