Are you craving that crispy, juicy goodness of Kentucky Fried Chicken but want to make it right at home? This Kentucky Fried Chicken (Copycat Recipe) is your ticket to recreating that iconic flavor and texture that we all know and love. Using a blend of spices and a buttermilk marinade, this recipe promises to deliver finger-licking results! Get ready to impress your family and friends with your homemade fried chicken that rivals the original.
What Makes This Recipe Special
This Kentucky Fried Chicken (Copycat Recipe) stands out due to its unique blend of spices that create a savory, aromatic experience. The buttermilk marinade not only tenderizes the chicken but also infuses it with moisture, ensuring every bite is juicy. The crispy coating, a perfect balance of flavors, gives you that irresistible crunch. Plus, making it at home allows you to customize the seasoning to your taste, making your fried chicken experience truly your own.
Shopping List
- 1 cup buttermilk (see note)
- 1 whole chicken, cut into 8 pieces
- 2 cups all-purpose flour
- 1 cup ground paprika
- 2 tablespoons kosher salt
- 1 tablespoon dry mustard
- 1 tablespoon white pepper
- 2 teaspoons ground ginger
- 2 teaspoons dried thyme
- 2 teaspoons dried basil
- 2 teaspoons freshly ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
- Canola oil for frying
Toolbox for This Recipe
- Large bowl: For marinating the chicken in buttermilk.
- Mixing spoon: To blend the flour and spices together.
- Heavy-duty frying pan or deep fryer: For frying the chicken evenly.
- Wire rack: To cool the fried chicken and keep it crispy.
- Meat thermometer: To ensure your chicken is cooked through.
Kentucky Fried Chicken (Copycat Recipe) in Steps
Step 1: Marinate the Chicken
In a large bowl, combine the buttermilk and chicken pieces. Ensure each piece is well-coated. Cover and refrigerate for at least 4 hours, or overnight if you have the time. This step is crucial for achieving tender, flavorful chicken.
Step 2: Prepare the Flour Mixture
In another large bowl, whisk together the flour, paprika, kosher salt, dry mustard, white pepper, ginger, thyme, basil, black pepper, oregano, celery salt, and garlic powder. This flavorful blend will create the signature crust.
Step 3: Dredge the Chicken
Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing the flour onto the chicken to ensure a thick coating. Shake off any excess flour and set aside on a wire rack.
Step 4: Heat the Oil
In a heavy-duty frying pan or deep fryer, heat about 2 inches of canola oil to 350°F (175°C). Use a meat thermometer to ensure accuracy. This temperature is key for achieving that golden, crispy exterior.
Step 5: Fry the Chicken
Carefully add a few pieces of chicken to the hot oil, making sure not to overcrowd the pan. Fry each side for about 12-15 minutes, or until the internal temperature reaches 165°F (74°C). The chicken should be a beautiful golden-brown color.
Step 6: Drain and Cool
Once cooked, use tongs to transfer the fried chicken to the wire rack. Allow it to drain and cool for a few minutes before serving. This step helps maintain the crispiness of the coating.
Variations by Season
- Summer: Serve your fried chicken with a refreshing coleslaw or a tangy potato salad.
- Fall: Add a hint of cinnamon to the flour mixture for a warm, autumnal flavor.
- Winter: Pair with hearty sides like mashed potatoes and gravy for a comforting meal.
- Spring: Accompany with fresh vegetable sides, like grilled asparagus or a garden salad.
Behind the Recipe
This Kentucky Fried Chicken (Copycat Recipe) is inspired by the classic Southern fried chicken traditions, which emphasize the importance of seasoning and proper cooking techniques. The buttermilk marinade is a time-honored method for tenderizing the meat, while the blend of spices reflects a balance that enhances the natural flavor of the chicken. Every family has their own twist on fried chicken, and this recipe allows you to explore those flavors in your kitchen.
Cooling, Storing & Rewarming
Once your chicken has cooled, store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days. To reheat, use an oven preheated to 350°F (175°C) to restore the crispiness. Place the chicken on a baking sheet and heat for about 15-20 minutes, or until heated through. Avoid microwaving, as this can make the coating soggy.
Kentucky Fried Chicken (Copycat Recipe) FAQs
Can I use chicken thighs or drumsticks instead of a whole chicken?
Absolutely! Feel free to use any chicken parts you prefer. Just adjust the cooking time based on the size of the pieces.
What can I substitute for buttermilk if I don’t have any?
You can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
How can I make this recipe gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend. Make sure that all other ingredients, especially spices, are certified gluten-free.
Is it necessary to let the chicken marinate overnight?
While marinating for at least 4 hours is essential for flavor and tenderness, overnight marination will yield even better results. If you’re short on time, a few hours will still work.
Keep Cooking
- Sally’s Baking Addiction for delicious dessert recipes.
- Pinch of Yum for inspiring meal ideas and food photography.
- Minimalist Baker for easy, plant-based recipes.
- Food Network for a wide variety of cooking tips and techniques.
That’s a Wrap
In conclusion, this Kentucky Fried Chicken (Copycat Recipe) is a fantastic way to bring the beloved taste of comfort food into your home kitchen. With its perfectly seasoned coating and juicy chicken, it’s bound to become a family favorite. Whether you’re preparing a meal for a special occasion or a cozy night in, this recipe will satisfy your cravings and leave everyone asking for seconds. So gather your ingredients, roll up your sleeves, and get ready to fry up some deliciousness!
Kentucky Fried Chicken (Copycat Recipe)
Equipment
- Large Bowl
- Mixing Spoon
- Heavy-duty frying pan or deep fryer
- Wire Rack
- Meat Thermometer
Ingredients
- 1 cup buttermilk
- 1 whole chicken, cut into 8 pieces
- 2 cups all-purpose flour
- 1 cup ground paprika
- 2 tablespoons kosher salt
- 1 tablespoon dry mustard
- 1 tablespoon white pepper
- 2 teaspoons ground ginger
- 2 teaspoons dried thyme
- 2 teaspoons dried basil
- 2 teaspoons freshly ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
- canola oil for frying
Instructions
- In a large bowl, combine the buttermilk and chicken pieces. Ensure each piece is well-coated. Cover and refrigerate for at least 4 hours, or overnight if you have the time.
- In another large bowl, whisk together the flour, paprika, kosher salt, dry mustard, white pepper, ginger, thyme, basil, black pepper, oregano, celery salt, and garlic powder to create the flour mixture.
- Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing the flour onto the chicken to ensure a thick coating. Shake off any excess flour and set aside on a wire rack.
- In a heavy-duty frying pan or deep fryer, heat about 2 inches of canola oil to 350°F (175°C). Use a meat thermometer to ensure accuracy.
- Carefully add a few pieces of chicken to the hot oil, making sure not to overcrowd the pan. Fry each side for about 12-15 minutes, or until the internal temperature reaches 165°F (74°C). The chicken should be golden-brown.
- Once cooked, use tongs to transfer the fried chicken to the wire rack. Allow it to drain and cool for a few minutes before serving to maintain crispiness.
Notes
- Marinate the chicken for at least 4 hours for tender, flavorful meat; overnight is even better.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
- Reheat leftovers in a 350°F oven to keep the coating crispy; avoid microwaving.
