KFC Fried Chicken
User Reviews
4.9
405 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
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Servings
8
-
Calories
168 kcal
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Course
Main Course
-
Cuisine
American
KFC Fried Chicken
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Recreate KFC Fried Chicken at home with this copycat recipe.
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Ingredients
- 2 cups all-purpose flour
- ⅔ tablespoon salt
- ½ tablespoon ground thyme
- ½ tablespoon basil
- ⅓ tablespoon oregano
- 1 tablespoon celery salt
- 1 tablespoon black pepper
- 1 tablespoon dry mustard powder
- 4 tablespoon paprika
- 2 tablespoons garlic salt
- 1 tablespoon ground ginger
- 3 tablespoons ground white pepper
- ½ teaspoon Accent flavor enhancer (MSG) optional
- 1 whole chicken
- 1 egg beaten
- 1 cup full-fat buttermilk
- vegetable shortening for frying (you can use vegetable oil, we prefer shortening.)
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Instructions
- Cut the chicken into breast, thigh, leg, and wing pieces.
- In a shallow bowl, mix together the flour and all of the seasonings.
- In a large bowl, add buttermilk and beaten egg. Stir or whisk to combine.
- Add the chicken pieces to the buttermilk mixture.
- Soak the chicken for about 30 minutes.
- Place a wire rack on top of a baking sheet.
- To bread the chicken, remove the chicken from the buttermilk and shake off excess.
- Place each piece into the flour mixture.
- Coat the chicken fully and then shake off all of the excess flour.
- Place the chicken onto the wire rack.
- Bread all of the chicken. The breaded chicken should rest for about 15 minutes before frying.
- Heat oil to 350 degrees in a deep fryer. If you do not have a deep fryer you should use a Dutch oven and fill it half full of vegetable shortening. If you are using a Dutch oven, use a thermometer to make sure the temperature is maintained at 350 degrees. If the temperature drops too low, the breading will become greasy.
- Cook the chicken in 2 or 3 batches. The breasts and thighs will take about 15 to 18 minutes to cook. The wings and legs will take about 12 to 13 minutes to cook.
- Drain the fried chicken on a clean wire rack on top of a baking sheet.
Notes
- Pat chicken dry before marinating
- Don't overcrowd the frying oil
- Maintain oil temperature between 325-350°F
- Let coating rest before frying for better adhesion
- Use a meat thermometer to ensure doneness (165°F)
Nutrition Information
Show Details
Calories
168kcal
(8%)
Carbohydrates
31g
(10%)
Protein
6g
(12%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
24mg
(8%)
Sodium
3241mg
(135%)
Potassium
194mg
(6%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
1827IU
(37%)
Vitamin C
1mg
(1%)
Calcium
74mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 31g | 10% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 3241mg | 135% |
| Potassium | 194mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1827IU | 37% |
| Vitamin C | 1mg | 1% |
| Calcium | 74mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
405 reviews
Excellent
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