Kentucky Fried Chicken (Copycat Recipe)
This Kentucky Fried Chicken (Copycat Recipe) delivers crispy, juicy, and flavorful fried chicken with a unique spice blend and buttermilk marinade for irresistible crunch and tenderness.
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.