KFC Original Recipe Chicken (Copycat)

Savor the Crispy Delights of KFC Original Recipe Chicken (Copycat)

Embark on a flavor journey with this KFC Original Recipe Chicken (Copycat) recipe, merging the iconic crunch of fried chicken with a homemade twist.
Whether it’s for a cozy family dinner or a fun weekend gathering, this dish brings the beloved taste of the fast-food favorite right into your kitchen.
Ideal for an enjoyable evening or a celebratory meal, this recipe captures the spirit of that classic fried-chicken experience. Ready to elevate your mealtime with flavor and nostalgia? Let’s dive into this straightforward and rewarding recipe.

Flavor-Packed KFC Original Recipe Chicken (Copycat) Technique

This KFC Original Recipe Chicken (Copycat) recipe not only mimics that famous “11 herbs and spices” taste but also shows you how to get that crisp crust and juicy inside. Plus, you’ll get simple pro tips so every piece comes out fantastic.

Pro Tips for the Best Copycat KFC Chicken:

1. Marinate or Soak Properly: Soak the chicken in buttermilk and egg mixture so it becomes tender and flavorful.
2. Seasoned Flour Mix: Make sure your flour and spice mixture is well blended so the herbs and spices distribute evenly.
3. Oil Temperature Control: Maintain your frying oil around 350°F so the chicken cooks through without burning the crust.
4. Fry in Small Batches: Keeping chicken pieces together can lower oil temperature and cause sogginess, so work in manageable amounts.
5. Wire Rack Drain: After frying, let the chicken rest on a wire rack—not paper towels—to keep the crust crisp instead of steaming from below.
6. Serve Immediately: For best crunch and flavor, serve your fried chicken while it’s hot and fresh.

KFC Original Recipe Chicken (Copycat)

• Preparation time: About 20–30 minutes (mostly soaking)
• Cooking time: Approximately 15–20 minutes (frying)
• Servings: 4–6 (one whole chicken cut into 10 pieces)
• Equipment: Deep fryer or large heavy pot, thermometer, wire rack, two mixing bowls

With this KFC Original Recipe Chicken (Copycat), your home will echo the satisfyingly crunchy, flavorful chicken experience of the restaurant.

Ingredients:

• 2 cups all-purpose flour Dinner, then Dessert+1
• ⅔ tablespoon salt Dinner, then Dessert
• ½ tablespoon dried thyme leaves Dinner, then Dessert
• ½ tablespoon dried basil leaves Dinner, then Dessert
• ⅓ tablespoon dried oregano leaves Dinner, then Dessert
• 1 tablespoon celery salt Dinner, then Dessert
• 1 tablespoon ground black pepper Dinner, then Dessert
• 1 tablespoon dried mustard Dinner, then Dessert
• 3 tablespoons paprika (original recipe calls for 4) Dinner, then Dessert
• 2 tablespoons garlic salt Dinner, then Dessert
• 1 tablespoon ground ginger Dinner, then Dessert
• 3 tablespoons ground white pepper Dinner, then Dessert
• (Optional) 2 teaspoons Accent seasoning (or MSG) Dinner, then Dessert
• 1 cup buttermilk Dinner, then Dessert
• 1 large egg Dinner, then Dessert
• 1 whole chicken, cut into 10 pieces (2 wings, 2 legs, 2 thighs and 2 breasts each cut in half to make 4 breast pieces)
• Vegetable oil for frying

Directions:

1. Season the Dry Mix: Add all the herbs and spices into a food processor or small bowl and grind/whisk until uniform. Dinner, then Dessert+1
2. Combine with Flour: In a large bowl, whisk together the flour and the seasoning blend until thoroughly mixed.
3. Make the Wet Soak: In another bowl, whisk the buttermilk and the egg together until blended.
4. Soak the Chicken: Add the cut-up chicken pieces into the buttermilk-egg mixture and refrigerate or let sit for 20-30 minutes.
5. Dredge the Chicken: Remove the chicken from the soak and let any excess drip off. Then coat each piece entirely in the seasoned flour mixture, shaking off the excess.
6. Rest the Coated Chicken: Let the flour-coated pieces rest on a baking sheet for 20-30 minutes so the coating adheres well and helps the crust form.
7. Heat the Oil: Fill a deep fryer or large heavy pot with oil (at least 5 inches deep) and heat it to 350 °F.
8. Fry in Batches: Carefully fry the chicken pieces in small batches so the oil temperature remains steady. Cook about 15-18 minutes or until golden brown and the internal temperature reaches a safe level (e.g., 165 °F for dark meat, 160 °F for white meat).
9. Drain Properly: Use a wire rack over a cookie sheet to drain the fried chicken. Avoid paper towels or newspaper underneath as they can cause steam and soften the crust.
10. Serve Warm: Serve the chicken right away to maintain the crunch and flavor.

Ready to Relish!

With this KFC Original Recipe Chicken (Copycat), you bring home the taste of that iconic fried-chicken experience. As you bite into each piece you’ll enjoy the crispy exterior, savory herbs and spices, and juicy meat inside.
For extra delights, pair with your favorite sides or try another recipe like the candied carrots here: Candied Carrots.
If you’re looking for something hearty and comforting, check out this chicken bacon ranch casserole: Chicken Bacon Ranch Casserole.
For brunch lovers, there’s a delightful sticky bun breakfast ring: Sticky Bun Breakfast Ring.
And for simple baking fun, you might like the easy no-knead bread: Easy Dutch Oven No-Knead Bread.
Finally, if you’re into soups for cozy nights, try the easy taco soup with ranch: Easy Taco Soup with Ranch.

Enjoy your homemade version of KFC Original Recipe Chicken (Copycat) — here’s to crunchy bites and happy meals!

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