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Copycat KFC Style Fried Chicken Recipe

For many, the allure of crispy, golden-brown fried chicken is hard to resist. While the Colonel’s secret blend of herbs and spices has become legendary around the world, it’s possible to recreate that iconic KFC flavour in the comfort of your own kitchen. This copycat KFC style fried chicken recipe will make your taste buds dance while bringing a taste of Southern comfort food to your dining table.

Ingredients

For the chicken:

• 1.5 kg chicken pieces (drumsticks, thighs, wings, or a combination)
• 500 ml buttermilk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon cayenne pepper (optional for heat)

For the flour coating:

• 250 g plain flour
• 1 teaspoon baking powder
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon mixed herbs
• 1 teaspoon black pepper
• 2 teaspoons salt
• 1 teaspoon cayenne pepper (optional)

For frying:

• Vegetable oil or peanut oil (for deep frying)

Method

1. Marinate the Chicken:

   • Begin by marinating the chicken for at least 12 hours, or ideally overnight. This step is crucial in tenderising the meat and infusing flavour.
   • In a large bowl, combine the buttermilk, garlic powder, onion powder, paprika, black pepper, salt, and cayenne pepper. Whisk together until well combined.
   • Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover the bowl and refrigerate.

2. Prepare the Coating:

   • In a separate bowl, combine the plain flour, baking powder, paprika, garlic powder, onion powder, dried thyme, mixed herbs, black pepper, salt, and cayenne pepper. Mix thoroughly to ensure an even distribution of spices.

3. Coat the Chicken:

   • Once the chicken has adequately marinated, remove each piece from the buttermilk mixture, allowing any excess to drip off.
   • Dredge the chicken in the flour mixture, pressing it firmly to ensure an even and thick coating. Place the coated chicken pieces on a wire rack or a clean plate, allowing them to sit for about 10-15 minutes. This resting period helps the coating adhere better during frying.

4. Heat the Oil:

   • In a large, heavy-bottomed pan or deep fryer, heat the vegetable or peanut oil to around 180°C (350°F). To test if the oil is ready, drop in a small piece of bread; it should sizzle and turn golden brown within a minute.

5. Fry the Chicken:

   • Carefully add the chicken pieces to the hot oil in small batches, ensuring not to overcrowd the pan. Fry for about 15-18 minutes, turning occasionally, until the chicken is golden brown and crispy, and the internal temperature reaches 75°C (165°F).
   • Use a slotted spoon to remove the chicken from the oil and place it on a wire rack lined with paper towels to drain any excess oil.
6. Serve:
   • Allow the chicken to rest for a few minutes before serving. This will help preserve its juiciness. Serve with your favourite sides such as mashed potatoes, coleslaw, or corn on the cob for a truly delightful meal that echoes KFC’s iconic taste.

Tips for Success

• Oil Temperature: Make sure to maintain a consistent oil temperature to ensure even frying. If the oil is too hot, the coating may burn before the chicken cooks through.
• Resting Time: Allowing the coated chicken to rest before frying enhances the crispiness of the final product.
• Batch Frying: Fry the chicken in batches to avoid lowering the oil temperature too much, which can lead to greasy chicken.

Conclusion

Recreating the beloved flavours of KFC at home can be both fun and rewarding. This copycat fried chicken recipe provides a delicious solution for those craving a taste of this fast-food classic without leaving the house. With a bit of preparation and the right technique, you’ll find that your homemade version is not only satisfying but likely even tastier than the original. Grab your apron, roll up your sleeves, and get ready for some finger-licking good fried chicken!

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