Name: Copycat KFC Fried Chicken - Best Crispy Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 340 g chicken (bone-in, cut into pieces like drumsticks or thighs); 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp onion powder; 1 tsp garlic powder; 1/2 tsp chili powder; 1 tbsp cornstarch; 1 egg; 100 g all purpose flour; 50 g cornstarch; 5 g baking powder; 1/2 tsp salt; 1/2 tsp onion powder; 1 tsp garlic powder; Vegetable oil, for frying

Copy Cat KFC Fried Chicken is more than just a meal; it’s a culinary quest for that iconic, finger-licking good flavor that has captivated taste buds for decades. We’ve all been there, craving that perfectly crispy, golden-brown exterior and the impossibly juicy, tender chicken that only seems to emerge from the Colonel’s secret recipe. But what if I told you that you can recreate that magic right in your own kitchen? People adore this dish for its nostalgic appeal, its incredible texture contrast, and that undeniably comforting, savory taste that transports you back to childhood memories. The secret to its specialness lies in a precise blend of spices, a unique coating method, and the perfect cooking temperature, all of which we’re about to unlock together. Get ready to impress your friends and family with your very own, unbelievably authentic Copy Cat KFC Fried Chicken.

Ingredients:

340 g chicken (bone-in, cut into pieces like drum extractsticks or thighs)
1/2 tsp salt
1/2 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1/2 tsp chili powder
1 tbsp cornstarch
1 egg
100 g all purpose flour
50 g cornstarch
5 g baking powder
1/2 tsp salt
1/2 tsp onion powder
1 tsp garlic powder
Vegetable oil, for frying (enough to fill your pot about 2-3 inches deep)

Preparing the Chicken

Step 1: Season the Chicken Pieces

Begin extract by preparing your chicken. For this Copy Cat KFC Fried Chicken recipe, I like to use bone-in, skin-on chicken pieces as they tend to stay more moist and flavorful during the frying process. You crum extractuse drumsticks, thighs, or even wings. In a medium bowl, combine the chicken pieces with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and 1/2 teaspoon of chili powder. Add 1 tablespoon of cornstarch to this mixture. The cornstarch is a secret weapon here; it helps to create a slightly crispier coating and also aids in tenderizing the chicken. Toss everything together thoroughly, ensuring each piece of chicken is evenly coated with the spice blend. Let this marinate for at least 15-30 minutes at room temperature. If you have more time, you can cover it and refrigerate it for a couple of hours for an even deeper flavor infusion.

Creating the Crispy Coating

Step 2: The Wet Batter Mixture

While the chicken is marinating, let’s prepare our wet batter. In a separate shallow bowl, whisk together one egg with a splash of water (about 1-2 tablespoons). This egg wash will help the dry coating adhere beautifully to the chicken. Ensure the egg is well beaten so there are no streaks of white remaining. The consistency should be fluid but not too watery.

Step 3: Crafting the Dry Flour Dredge

Now for the star of the show – the crispy, seasoned flour coating! In another shallow bowl or a large zip-top bag, combine 100 grams of all-purpose flour with 50 grams of cornstarch. The additional cornstarch in the dry mix is crucial for achieving that signature extra-crispy texture that we all love from KFC. To this flour and cornstarch mixture, add 1/2 teaspoon of salt, 1/2 teaspoon of onion powder, and 1 teaspoon of garlic powder. Whisk or shake the bag to ensure all the dry ingredients are thoroughly incorporated and evenly distributed. This blend is what gives the chicken its distinctive flavor and crunch.

Coating and Frying the Chicken

Step 4: Breading the Chicken for Maximum Crispiness

This is where the magic happens, and it’s all about technique for the best results. Take one marinated chicken piece at a time. First, dip it into the wet egg mixture, ensuring it’s fully coated. Let any excess drip off for a moment. Then, transfer the egg-washed chicken piece directly into the dry flour dredge. Gently press the flour mixture onto the chicken, making sure every surface is covered. For an extra-thick, craggy coating, you can dip the floured chicken piece back into the egg wash and then back into the flour mixture again. This double-dipping method is key to creating those delightful little crispy bits. Place the breaded chicken pieces on a wire rack set over a baking sheet while you bread the rest of the chicken. This allows the coating to slightly dry out, which helps it adhere better during frying. Don’t overcrowd the rack; give each piece some space.

Step 5: Frying to Golden Perfection

It’s time to fry! In a heavy-bottomed pot or Dutch oven, heat enough vegetable oil to come up about 2-3 inches deep. We want to maintain a consistent frying temperature. Heat the oil over medium-high heat until it reaches 325-350°F (160-175°C). Using a thermometer is highly recommended for accuracy, as the temperature will drop when you add the chicken. Carefully add the breaded chicken pieces to the hot oil, being mindful not to overcrowd the pot. Frying too many pieces at once will lower the oil temperature significantly, resulting in greasy, soggy chicken instead of crispy perfection. Fry the chicken in batches for about 12-15 minutes, turning occasionally, until it’s deeply golden brown, cooked through, and the internal temperature reaches 165°F (74°C). Smaller pieces like wings might cook faster, while larger pieces like thighs will take a bit longer.

Step 6: Draining and Resting for Optimal Texture

Once the chicken is beautifully golden and cooked through, carefully remove it from the hot oil using a slotted spoon or spider strainer. Transfer the fried chicken to a clean wire rack set over a baking sheet. This step is crucial. Allowing the chicken to drain on a wire rack, rather than paper towels, ensures that the coating stays crisp on all sides. The hot air can circulate around the chicken, preventing steam from building up and making the coating soggy. Let the chicken rest for at least 5 minutes before serving. This resting period allows the juices inside the chicken to redistribute, making it even more tender and moist. Serve your Copy Cat KFC Fried Chicken hot and enjoy that incredible crunch and flavor!

Conclusion:

Congratulations! You’ve successfully recreated the magic of Copy Cat KFC Fried Chicken in your own kitchen. We hope you enjoyed the process and, more importantly, the incredibly delicious results. This recipe truly captures that signature crispy coating and juicy, flavorful chicken that makes it a beloved classic. Whether you’re serving it up for a family dinner, a potluck, or just a cozy night in, this Copy Cat KFC Fried Chicken is guaranteed to be a crowd-pleaser.

For the perfect meal, consider serving your Copy Cat KFC Fried Chicken with classic sides like mashed potatoes and gravy, coleslaw, or baked beans. If you’re feeling adventurous, try adding a twist to the seasoning blend – perhaps a hint of smoked paprika for an extra layer of flavor, or a touch of cayenne for a spicier kick. Don’t be afraid to experiment and make this recipe your own!

We encourage you to make this Copy Cat KFC Fried Chicken again and again, perfecting your technique and sharing it with loved ones. It’s a rewarding recipe that delivers big on taste and satisfaction.

FAQs

Q: Can I air fry the Copy Cat KFC Fried Chicken?

While this recipe is designed for deep frying, you can achieve a similar crispiness with an air fryer. You’ll want to preheat your air fryer and spray the chicken pieces with cooking oil before air frying at around 375-400°F (190-200°C) for 20-25 minutes, flipping halfway through, until golden brown and cooked through. Keep an eye on it as air fryer cooking times can vary.

Q: How can I ensure the chicken is juicy inside?

The brine and buttermilk soak are key to ensuring juicy chicken. Make sure to follow those steps diligently. Additionally, avoid overcooking the chicken. Using a meat thermometer to check for an internal temperature of 165°F (74°C) in the thickest part of the thigh will help prevent dry chicken.

Q: What if I don’t have all the spices for the Copy Cat KFC Fried Chicken coating?

While the specific blend of spices is what gives this chicken its distinct flavor, you can still achieve a delicious result by using a good quality all-purpose seasoning blend or a mix of salt, pepper, garlic powder, and onion powder. The flavor will be slightly different, but still very tasty!