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This DIY copycat chicken tastes just like KFC but with a homemade touch. The crunchy coating and tender, juicy meat inside will blow you away! I've spent countless hours tweaking and testing to nail that famous seasoned crust that makes folks line up at the drive-thru.
I came up with this during a huge blizzard when we couldn't get out to grab takeout. My kids actually told me they liked it way better than the real thing - they said it tasted fresher and wasn't swimming in grease!
Ingredients
- All-purpose flour: Creates your crunchy outer layer
- Salt: Brings out all the flavors in your chicken
- Ground thyme: Gives that distinctive KFC herby background note
- Basil: Adds a hint of aromatic sweetness
- Oregano: Brings that warm herb flavor to the mix
- Celery salt: Packs a punch of concentrated flavor
- Black pepper: Adds just enough spice without going overboard
- Dry mustard powder: Gives a subtle zip to the spice mixture
- Paprika: Creates that signature color and mild sweet pepper taste
- Garlic salt: Spreads savory goodness throughout the breading
- Ground ginger: Adds a warm background note
- White pepper: Brings heat without dark spots in your coating
- MSG: Skip if you want, but it really makes the flavors pop
- Whole chicken: Go for a fresh 3-4 pounder for best results
- Egg: Works as the glue to stick coating to chicken
- Buttermilk: Makes meat super tender and adds tang
- Vegetable shortening: Gets you closest to that real KFC texture
Step-by-Step Instructions
- Prepare the chicken:
- Break down your chicken into 8 pieces including the wings, breasts, thighs, and legs. Grab some paper towels and dry each piece completely. This step is key for getting the coating to stick and stopping oil splatter.
- Create the spice blend:
- Mix all your dry stuff in a big bowl. Getting those 11 herbs and spices in the right amounts makes all the difference. Stir everything well so the flavors spread evenly through the flour.
- Prepare the egg wash:
- Beat the egg and buttermilk together in another bowl until they're completely mixed. The buttermilk starts working its magic right away, softening the chicken and adding moisture.
- Marinate the chicken:
- Soak your chicken pieces in the buttermilk mix for exactly half an hour. This makes the meat super tender without turning mushy. Turn the pieces over halfway to make sure they soak evenly.
- First coating:
- Take each piece out of the buttermilk one at a time, letting extra liquid drip off. Roll it in the seasoned flour, pushing down firmly so the coating grabs onto every nook and cranny.
- Resting period:
- Put your coated chicken on a wire rack for 15 minutes. Don't skip this part! It helps the coating stick to the chicken so it won't fall off when you fry it.
- Heat the oil:
- Pour vegetable shortening into a heavy pot or deep cast iron pan and heat it to exactly 350°F. Use a thermometer to check. Getting the right temperature means crispy outside, juicy inside.
- Fry in batches:
- Gently place 3-4 chicken pieces into the hot oil, keeping the temp between 325°F and 350°F. Don't crowd the pan or you'll end up with greasy chicken. Dark meat needs about 15 minutes, white meat around 12.
- Drain and rest:
- Move your fried chicken to a clean wire rack over a baking sheet. Let it rest for 10 minutes before serving. This lets all the juices spread back through the meat.
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What really makes this special is the unique mix of spices, especially using both white and black pepper together. My grandma always told me that's the trick to getting that particular KFC warmth that stays with you without being too spicy.
The Secret Behind The Crunch
What gives KFC chicken that famous thick, bumpy crust is coating it twice. For an even more spot-on copy, try dipping the chicken in buttermilk again after the first flour coating, then roll it in the flour mix one more time. This makes those super crunchy bits everyone fights over. Just remember to shake off extra flour so it doesn't burn in the hot oil.
Mastering The Oil Temperature
Getting your oil temp right is super important for great fried chicken. If it's too hot, the outside will burn before the inside cooks. Too cold and you'll end up with soggy, oily chicken. Get yourself a good frying thermometer and keep the oil between 325-350°F. Remember that when you add chicken to the pot, the temperature will drop, so you might need to turn up the heat as you cook.
Making It Healthier
The real KFC uses pressure fryers and lots of shortening, but you can make this a bit lighter if you want. Try using mostly vegetable oil with just a tablespoon of butter for flavor. You can even bake this chicken after giving it a light spray of cooking oil at 400°F for around 45 minutes, flipping it halfway. It won't be exactly like the original, but you'll still get awesome flavor with much less oil.
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I can't wait for you to try this at home! There's something so satisfying about making famous fast food in your own kitchen. You know exactly what's in it, and you can tweak it just how you like it. When this chicken starts cooking, don't be surprised if everyone in the house suddenly appears in your kitchen!
Frequently Asked Questions
- → What’s the trick for crispy chicken?
Rest the coated chicken for about 15 minutes before frying—it’ll make the crust crunchier.
- → Can I swap shortening for oil?
Sure, you can use vegetable oil. But shortening gives a richer texture and flavor closer to the original.
- → How do I marinate the chicken properly?
Mix buttermilk with beaten eggs, then soak the chicken for at least 30 minutes to make it tender and flavorful.
- → What sides go great with fried chicken?
Pair it with coleslaw, biscuits, corn on the cob, or mashed potatoes for a classic combo.
- → Can I skip frying and bake it instead?
Yes! Use a wire rack and bake at 400°F (200°C) for a healthier yet still tasty meal.