Copycat Kentucky Fried Chicken Recipe
User Reviews
4.6
Copycat Kentucky Fried Chicken Recipe
Description
Copycat Kentucky Fried Chicken begins by marinating chicken pieces in a buttermilk and beaten egg mixture, which helps tenderize and adds moisture. The seasoned flour coating – a blend of paprika, garlic powder, white pepper, celery salt, black pepper, mustard, onion powder, thyme, basil, oregano, ginger, and optional MSG – forms a flavorful crust on frying. Deep frying the coated chicken at 350°F until the crust is golden and crispy ensures a juicy interior with a crisp exterior.
After frying, the chicken is kept warm in a low oven on a wire rack to maintain crispness. The recipe advises not to overcrowd the frying vessel to prevent oil temperature drops and soggy crusts and to wait until an even golden line forms before turning the chicken, which indicates proper crust development.
Marinating longer, even overnight, improves texture and flavor. The chicken can be stored up to three days refrigerated or three months frozen. A homemade buttermilk substitute is suggested if unavailable.
Ingredients
- 1 chicken cut up into 8 pieces, whole
- 1 cup buttermilk (see note)
- 1 large egg beaten
- 2 cups all-purpose flour
- ¼ cup paprika ground
- 2 tablespoons garlic powder
- 2 tablespoons ground white pepper
- 1 tablespoon celery salt
- 1 tablespoon black pepper ground
- 1 tablespoon dry ground mustard
- 2 teaspoons kosher salt
- 2 teaspoons onion powder
- 2 teaspoons thyme dried
- 2 teaspoons basil dried
- 1 ½ teaspoons oregano dried
- 1 teaspoon ground ginger
- ½ teaspoon MSG optional
- vegetable oil for frying
Instructions
- Cut the chicken into its respective parts, discarding the carcass.
- Pour the buttermilk and egg in a large bowl and whisk well, then place the chicken in the bowl and toss to coat. Cover the bowl with plastic wrap and soak for at least 30 minutes. You can marinate the chicken in this mixture overnight in the refrigerator, if desired.
- When ready to fry, combine the flour with the seasonings in a separate large bowl.
- Preheat oven to 175°F. Line a baking sheet with aluminum foil and set an oven-safe wire rack on top of the baking sheet; set aside.
- In a deep fryer or large Dutch oven set over medium-high heat, heat about 3 inches of oil to 350°F.
- Remove a piece of chicken from the buttermilk, shaking off any excess liquid. Press the piece of chicken into and through the flour mixture, adhering the mixture to all sides. Shake off excess flour and carefully drop the chicken into the hot oil immediately. Repeat with more pieces, frying no more than 3-4 at a time depending on size.
- Fry the chicken for 12-15 minutes, turning halfway through, until golden brown.
- Remove the chicken from the oil and place it on the wire rack. Place the baking sheet in the oven.
- Once the oil returns to 350°F, repeat the dredging and frying process with the remaining pieces of chicken.
- When all the chicken is fried, keep them in the oven for about 10-15 minutes, maintaining the internal temperature of 165°F until ready to serve.
Notes
- Store cooked chicken in an airtight container refrigerated for up to 3 days or freeze for up to 3 months.
- If buttermilk is unavailable, make a substitute by adding 1 tablespoon lemon juice or vinegar to 1 cup milk and letting it sit 5 minutes.
- Pat chicken dry after marinating to help breading adhere properly.
- Coat chicken thoroughly in seasoned flour and shake off excess before frying.
- Do not overcrowd the frying pan to maintain proper oil temperature and crispiness.
- Wait to turn chicken until a golden brown line appears around the edges for even crisping.
- Keep fried chicken warm on a wire rack in a low oven while frying remaining pieces.
- Nutritional info excludes optional ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Calories | 439kcal | 22% |
| Carbohydrates | 32g | 11% |
| Protein | 24g | 48% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 98mg | 33% |
| Sodium | 1566mg | 65% |
| Potassium | 403mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1901IU | 38% |
| Vitamin C | 2mg | 2% |
| Calcium | 92mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
