Description
This Copycat Kentucky Fried Chicken recipe allows you to make crispy and flavorful fried chicken at home that tastes just like the famous fast-food version.
Ingredients
Scale
Fried Chicken
- 1 whole chicken (cut up into 8 pieces*)
- 1 cup buttermilk (**)
- 1 large egg (beaten)
- 2 cups all-purpose flour
- Vegetable oil (for frying***)
Herbs & Spices
- 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
- 1½ teaspoons dried oregano
- 1 teaspoon ground ginger
- ½ teaspoon MSG (optional)
Instructions
- Marinate the chicken: Combine buttermilk, egg, and half of the herbs & spices in a bowl. Add chicken pieces, coat well, and refrigerate for at least 4 hours.
- Dredge the chicken: In a separate bowl, mix flour with the remaining herbs & spices. Remove chicken from marinade and coat with seasoned flour.
- Fry the chicken: Heat oil in a deep fryer or skillet to 350°F. Fry chicken in batches until golden brown and cooked through, about 15-20 minutes per batch.
- Drain and serve: Transfer fried chicken to a wire rack or paper towels to drain excess oil. Serve hot and enjoy!
Notes
- *You can ask your butcher to cut the chicken into 8 pieces for you.
- **If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- ***Make sure the oil is hot enough before frying to ensure a crispy crust on the chicken.
Nutrition
- Serving Size: 1 piece of chicken
- Calories: 300 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 100 mg