kfc chicken recipe

A deliciously moist and authentic copycat KFC Chicken recipe.

Copycat KFC Chicken Recipe

bone in chicken breasts

flour

panko

salt

tsp pepper

tsp white pepper

oregano

cayenne (optional)

butter (melted)

butter milk

butter

Heat oven to 400.

In a bowl mix together well the flour, panko, salt, 1 tsp black pepper, 1/2 tsp white pepper paprika, cayenne, and oregano.

In a second bowl pour in butter milk.

Pour 1/2 cup melted butter into a prepared 9 x 13 baking dish.

Take chicken breasts and dip into butter milk. Then dip into flour mixture, coating both sides well. Once coated, place into the 9 x 13 baking dish. Once all of the chicken is placed into the dish, cover with the remaining tsp of pepper.

Place in the preheated oven and bake for 15 minutes. Open oven and using spray butter, coat the top of the chicken. Place back into the oven and bake another 10 minutes. After 10 minutes, open oven and spray another coat of butter over the chicken. Bake for an additional 10 minutes, or until chicken is cooked thoroughly through.

Place chicken on a paper towel to remove any excess drippings before serving.

Allow to cool and serve with your favorite sides!

Recipe video above. This is a fried chicken recipe that&#x27;s made using a technique that yields an incredible super crunchy, really craggy crust with loads of nubbly bits that get extra crunchy! Seasoned with a KFC copycat 11 Secret Herbs and Spices - but it&#x27;s better than KFC, there&#x27;s no trace of soggy bits at all! Flesh is juicy all the way through thanks to a classic Southern buttermilk marinade (read in post why there&#x27;s no spices in the marinade!).

Fried Chicken - ultra craggy crispy crust!

1.8 kg/ 3.6lb

buttermilk ((Note 2 for sub))

flour (, plain / all purpose)

corn flour cornstarch

tsp salt

tsp celery salt

black pepper ((Note 2))

1.5 tsp sweet paprika ((ie. not hot or smoked))

cayenne pepper (, optional)

onion powder

garlic powder

mustard powder

ginger powder

thyme

vegetable oil

Mix Marinade in a bowl until salt dissolves.

Pour over chicken in ziplock bag, massage to coat chicken. Press out excess air, seal, refrigerate 12 to 24 hours, turning once or twice.

Pour chicken and marinade into large bowl.

Buttermilk Marinade Chicken:

Whisk together Breading and all KFC Secret Herbs &amp; Spices.

Drizzle 4.5 tablespoons of Marinade into flour mixture. Use fingers to rub in so you get lots of pea sized lumpy bits all throughout (this creates extra super crunchy craggy bits).

Spread out in a shallow dish or pan (easier to work with).

Breading mixture:

Preheat oven to 80°C/175°F and place rack on tray - to keep chicken warm. (Note 3)

Add oil to a wide, heavy based pot to a depth of 6 cm / 2.5 " (my 26cm/10.5" cast iron pot = 1.75L/quarts oil, Note 4)

Heat oil over medium to medium high heat to 180°C/350°F - maintain temp as best you can (Note 5).

Prepare to cook (work in specified order of steps):

Cooking order: Start with thighs and drumsticks, wings next and cook breast last. (Note 6).

Squidge a piece of chicken in remaining marinade, place in flour.

Coat well, pressing very firmly to adhere. Transfer to plate.

Coat 2 or 3 more pieces - just for one cooking batch, covering oil surface in single layer. (Note 7)

Breading:

Carefully place chicken in oil - it will bubble energetically but it will not spit.

Once chicken is in, oil temperature should drop to 150°C/300°C - adjust heat to target this.

DO NOT TOUCH chicken for 2 minutes - to let the crust bond with the chicken skin. After this, you can move them around but oil should be deep enough that you do not need to flip (but you can if you want!).

Thighs and drumsticks - cook for 8 minutes (wings for 5 minutes), or until deep golden brown and internal temperature at thickest part is 75°C / 167°F.

Breast - fry for 6 minutes or until internal temperature at thickest part is 65°C / 150°F (time depends on size).

Place onto rack and keep warm in oven. Repeat with remaining chicken, coating each batch just prior to cooking.

Serve immediately!

Classic sides: Coleslaw, KFC copycat potato and gravy, steamed or grilled corn, cornbread or soft rolls, fries, potato salad, Southern Baked Beans!

Frying:

This Buttermilk Fried Chicken recipe is packed with all the tips you need to make EXTRA crispy fried chicken. Once you give this a go, you won&#039;t have it any other way!

Buttermilk Fried Chicken

/ 1litre Vegetable Oil,

/ 500 milliliters Buttermilk

tsp EACH: Paprika, Cayenne Pepper, White Pepper, Onion Powder, Garlic Powder, Salt

Plain/All Purpose Flour

Paprika

tsp EACH: Oregano, Baking Powder

Salt,

tsp EACH: Onion Powder, Garlic Powder, Cayenne Pepper, Black Pepper

In a bowl, combine the wet mix with your chicken, ensuring it&#039;s fully coated by the marinade. Cover and allow to marinate in the fridge for an absolute minimum of 4 hours, but the longer the better (up to 24hours). Remove at least 30mins before you intend to use it to bring to room temp (important - frying cold chicken causes it to seize up and go chewy).

Meanwhile, combine all of your dry mix. I find this easiest in a small tray, but you can also use a shallow bowl. Dip a piece of your chicken into the mix and fully coat. Really make sure you get the mix in every part of the chicken, this will give you those &#039;flaky&#039; parts which make the chicken extra crispy. The more craggy/flaky the chicken is the crunchier it&#039;ll be. Place on a wire rack and repeat with the remaining chicken.

Heat up enough oil to comfortably cover the depth of your largest piece of chicken. Drop a piece of mixture in, if it slowly sizzles to the top you&#039;re good to go. You want the oil to be approx 175C/350F - 180C/356F. The temp will drop when the chicken hits the oil, and that&#039;s okay, just try to maintain a heat of around 320F/160C. A medium heat should obtain this.

In batches of 3 (4 max) gently place your chicken in the oil, making sure you add the same cuts at the same time so they cook at an even rate (thighs, drums, wings). Deep fry for 6-8mins on each side or until deep golden and white through the centre (see notes). Don&#039;t move the chicken for the first couple of mins, you need the batter to attach to the chicken. Timings will depend on the size of the chicken pieces, how many there are and heat retention, so just be vigilant. Bring heat back to 175C/350F - 180C/356F between each batch.

Place each piece on a wire rack with paper towels underneath when finished and sprinkle with salt to draw out the last bit of moisture and bring out the seasoning. The chicken should be piping hot with the juices running clear. In all circumstances the chicken internal temp 165F/75C (take into consideration it continues cooking slightly once out the oil).

A deliciously moist and authentic copycat KFC Chicken recipe. This Air Fryer fried chicken is golden brown and delicious. It’s soaked in buttermilk for delicious Southern flavor.

Air Fryer Fried Chicken KFC Copycat 

chicken drumsticks

Buttermilk

eggs

basil

celery salt

Teaspoon black pepper

mustard

paprika

garlic salt

ginger

white pepper

Tablespoon baking powder (optional for crispier skin)

Soak the chicken legs in buttermilk for up...

Soak the chicken legs in buttermilk for up to 24 hours before starting this recipe.

Beat the eggs in one bowl and the...

Beat the eggs in one bowl and the flour and spices in a second bowl. Stir the spices well into the flour and beat the eggs.

Place an oven-safe cooling rack overtop of a...

Place an oven-safe cooling rack overtop of a baking sheet.

Remove chicken one piece at a time from...

Remove chicken one piece at a time from buttermilk.

Dredge each chicken leg in the flour, then...

Dredge each chicken leg in the flour, then the eggs, and then the flour once again. Place the coated drumstick on the cooling rack and repeat with remaining chicken.

Preheat Air Fryer to 390°.

Place Parchment round in bottom of air fryer...

Place Parchment round in bottom of air fryer so chicken doesn't stick to bottom. 

Lay chicken in a single layer in Ninja...

Lay chicken in a single layer in Ninja Foodie or Air Fryer so the pieces aren't touching.

Air Fry for 13 minutes. Flip over. If...

Air Fry for 13 minutes. Flip over. If there are any dry spots where the flour is showing, you can spritz with olive oil. Fry for another 13 minutes. Check that the internal temperature is 165°. If not then cook for 5 minutes at a time until done.

Enjoy!

6+ cups oil of choice (peanut or vegetable...

6+ cups oil of choice (peanut or vegetable oil) (for deep frying version)

Preheat oven to 300F.

Break the eggs in one bowl and the...

Break the eggs in one bowl and the flour and spices in a second bowl. Stir the spices well into the flour and beat the eggs.

Place an oven-safe cooling rack overtop of a baking sheet - this will serve two purposes during your recipe.

Pour your oil in a large dutch oven...

Pour your oil in a large dutch oven or stockpot over medium-high heat. (You can alternatively use a deep fryer.)

Fry the chicken legs in batches of 3...

Fry the chicken legs in batches of 3 for 2-4 minutes until the coating is golden. 

Remove the chicken to the cooling rack and...

Remove the chicken to the cooling rack and repeat with remaining chicken.

https://mediavine-res.cloudinary.com/video/upload/diauwrrlvcwma5k4inpr.mp4

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