KFC Original Recipe Chicken (Copycat)
Copycat KFC original recipe chicken: a buttermilk soak, flour seasoned with 11 herbs and spices, a rest before frying, and a deep fry at 350°F.
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Ingredients
- 2 cups all-purpose flour
- 2/3 tablespoon salt
- 1/2 tablespoon thyme leaves dried
- 1/2 tablespoon basil leaves dried
- 1/3 tablespoon oregano leaves dried
- 1 tablespoon celery salt
- 1 tablespoon black pepper ground
- 1 tablespoon mustard dried
- 3 tablespoons paprika
- 2 tablespoons garlic salt
- 1 tablespoon ginger ground
- 3 tablespoons white pepper ground
- 2 teaspoons Accent seasoning optional
- 1 cup buttermilk
- 1 large egg
- 1 chicken cut into 10 pieces: 2 wings, 2 legs, 2 thighs and 4 breast pieces
- vegetable oil for frying; enough to fully submerge the chicken
Instructions
- Process the herbs and spices in a small food processor until they are uniform in size and the thyme, basil and oregano are no longer in larger pieces.
- Whisk the flour and processed seasonings together in a bowl. Whisk the buttermilk and egg together in a second, larger bowl.
- Add the chicken to the buttermilk mixture for 20 to 30 minutes.
- Let the excess buttermilk drip from each piece. Coat all sides in the seasoned flour, shake off the excess and set the chicken on a cookie sheet for 20 to 30 minutes.
- Heat vegetable oil to 350°F in a deep fryer or a large pot at least 5 inches high, with enough oil to fully submerge the chicken. Fry in small batches for 15 to 18 minutes. Check each piece with a food thermometer; poultry must reach 165°F before it is served.
- Transfer the fried chicken to a wire rack set over a clean cookie sheet instead of placing it directly on paper towels.
Notes
This is a home copycat, not the company's formula. The prep time includes the buttermilk soak and the rest after dredging. Check every piece with a food thermometer: 165°F.
Nutrition
Serving: 1servingCalories: 556kcalCarbohydrates: 49.1gProtein: 53.3gFat: 16.3gSodium: 4613mgFiber: 4.9gSugar: 3.2g