KFC Original Fried Chicken Recipe

While the exact KFC Original Fried Chicken recipe is a closely guarded secret, here’s a copycat version that replicates the crispy, flavorful chicken with a similar taste and texture. This version uses a blend of herbs and spices to get close to that signature KFC flavor.

Copycat KFC Original Fried Chicken Recipe

Ingredients:

For the Marinade:

• 4 cups buttermilk
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon hot sauce (optional, for a slight kick)

For the Flour Coating:

• 2 cups all-purpose flour
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon ground mustard
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon cayenne pepper (optional, for heat)

For Frying:

• Vegetable oil (or peanut oil) for frying

Instructions:

1. Marinate the chicken:
   • In a large bowl, combine the buttermilk, salt, pepper, garlic powder, onion powder, paprika, and hot sauce (if using).
   • Submerge your chicken pieces in the marinade, ensuring they’re fully coated.
   • Cover and refrigerate for at least 3 hours (or overnight, for best results).
2. Prepare the flour coating:
   • In a separate large bowl or shallow dish, mix together the flour, salt, pepper, paprika, garlic powder, onion powder, thyme, basil, mustard, oregano, ginger, white pepper, and cayenne (if using).
   • Stir well to evenly distribute all the spices.
3. Dredge the chicken:
   • Remove the marinated chicken from the buttermilk, letting any excess liquid drip off.
   • Dredge each piece of chicken in the seasoned flour mixture, ensuring it’s well-coated. Gently press the flour onto the chicken to get a thick coating. Place the coated chicken on a tray or rack and let it sit for 10-15 minutes before frying. This resting time helps the coating stick better.
4. Heat the oil:
   • Heat the oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C). The oil should be deep enough to fully submerge the chicken pieces.
   • Test the oil temperature by dropping a small amount of flour into the oil. If it sizzles immediately, the oil is ready.
5. Fry the chicken:
   • Carefully place the coated chicken pieces in the hot oil, a few at a time, ensuring they don’t overcrowd the pot.
   • Fry the chicken for about 12-15 minutes, turning occasionally, until the coating is golden brown and crispy, and the internal temperature of the chicken reaches 165°F (74°C).
   • Adjust the heat as needed to keep the oil temperature steady and avoid burning the coating.
6. Drain and serve:
   • Remove the fried chicken from the oil and place it on a paper towel-lined plate or rack to drain excess oil.
   • Let the chicken rest for a few minutes before serving to ensure the coating stays crispy.

Tips:

• For extra crispy chicken, you can double-dip the chicken: after the first coat of flour, dip it back into the buttermilk, then dredge it again in the flour mixture.
• If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk, letting it sit for 5 minutes.

Enjoy your homemade KFC Original Fried Chicken with your favorite sides, and relish that crispy, flavorful bite!