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4.6 from 99 votes

Copycat Kentucky Fried Chicken Recipe

This homemade Kentucky Fried Chicken Recipe brings KFC's famous spice blend to the traditional flavor of fried chicken.

Prep Time
40 mins
Cook Time
40 mins
Marinating Time
30 mins
Total Time
1 hr 25 mins
Servings: 8 people
Calories: 439 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 1 whole chicken cut up into 8 pieces
  • 1 cup buttermilk (see note)
  • 1 large egg beaten
  • 2 cups all-purpose flour
  • ¼ cup ground paprika
  • 2 tablespoons garlic powder
  • 2 tablespoons ground white pepper
  • 1 tablespoon celery salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon dry ground mustard
  • 2 teaspoons kosher salt
  • 2 teaspoons onion powder
  • 2 teaspoons dried thyme
  • 2 teaspoons dried basil
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon ground ginger
  • ½ teaspoon MSG optional
  • vegetable oil for frying

Instructions

    Cup of Yum
  1. Cut the chicken into its respective parts, discarding the carcass.
  2. 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.
  3. When ready to fry, combine the flour with the seasonings in a separate large bowl.
  4. 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.
  5. In a deep fryer or large Dutch oven set over medium-high heat, heat about 3 inches of oil to 350°F.
  6. 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.
  7. Fry the chicken for 12-15 minutes, turning halfway through, until golden brown.
  8. Remove the chicken from the oil and place it on the wire rack. Place the baking sheet in the oven.
  9. Once the oil returns to 350°F, repeat the dredging and frying process with the remaining pieces of chicken.
  10. 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

  • Storage: Store copycat Kentucky fried chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
  • Buttermilk: If you don't have any buttermilk, you can make your own by measuring 1 cup of milk, removing 1 tablespoon of it, and mixing in 1 tablespoon of lemon juice or white vinegar. Let this mixture sit for 5 minutes before using in the recipe.
  • After marinating your chicken, pat it dry before breading it. This will help the breading stick better.
  • Coat the chicken thoroughly with flour.
  • Make sure to shake off any excess flour. Excess flour will cause the breading to fall off.
  • Be sure not to overcrowd the pot. Overcrowding will reduce the oil temperature, leading to oily, soggy chicken. 
  • Resist the urge to turn the chicken over until you see a golden brown line all the way around the sides of the chicken. This line tells you that the breading is evenly crispy.
  • Place the chicken pieces in a warm oven to keep them crisp while you continue frying the rest of the chicken.
  • Nutritional information does not include optional ingredients.

Nutrition Information

Calories 439kcal (22%) Carbohydrates 32g (11%) Protein 24g (48%) Fat 24g (37%) Saturated Fat 6g (30%) Polyunsaturated Fat 8g Monounsaturated Fat 8g Trans Fat 0.1g Cholesterol 98mg (33%) Sodium 1566mg (65%) Potassium 403mg (12%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 1901IU (38%) Vitamin C 2mg (2%) Calcium 92mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 439

% 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.