Description
This crispy fried chicken copycat recipe replicates the famous KFC style with a flavorful blend of herbs, spices, and perfect buttermilk marinade, resulting in juicy, golden fried chicken with a deliciously seasoned crust.
Ingredients
Dry Spice Mix
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1½ teaspoons dried thyme leaves
- 1½ teaspoons dried basil leaves
- 1 teaspoon dried oregano leaves
- 1 tablespoon celery salt
- 1 tablespoon ground black pepper
- 1 tablespoon ground yellow mustard
- ¼ cup paprika
- 2 tablespoons garlic salt
- 1 tablespoon ground ginger
- 3 tablespoons ground white pepper
Wet Ingredients and Chicken
- 1 cup buttermilk
- 1 egg, beaten
- 1 whole chicken, cut into eight pieces
- Neutral oil for frying (canola or peanut oil recommended)
- MSG seasoning (such as Ajinomoto or Ac'cent), for sprinkling
Instructions
- Prepare the Flour and Spice Mixture: In a large bowl, thoroughly combine the all-purpose flour with all the herbs and spices except the MSG. Set this seasoned flour mixture aside for coating the chicken.
- Mix Buttermilk and Egg: In another large bowl, whisk together the buttermilk and beaten egg until fully blended and smooth.
- Marinate the Chicken: Add the chicken pieces to the buttermilk mixture and toss well to coat each piece evenly. Cover the bowl loosely with plastic wrap or a lid and let it marinate at room temperature for 30 minutes. If marinating longer than 30 minutes, refrigerate the bowl to keep the chicken safe.
- Prepare the Oven Setup: Preheat the oven to 175°F. Line a baking sheet with aluminum foil, then place an oven-safe wire cooling rack inside the sheet. This will keep the fried chicken elevated and crispy while resting.
- Heat the Oil: In a large Dutch oven or heavy pot, pour enough neutral oil to create about 3 inches of depth. Use a thermometer to heat the oil over medium-high heat until it reaches 350°F, then reduce heat to medium-low to maintain temperature.
- Dredge and Fry the Chicken: Remove a chicken piece from the buttermilk and allow excess liquid to drip off. Dredge it firmly in the seasoned flour mixture, pressing gently so the flour adheres well. Shake off excess flour and carefully place the coated chicken into the hot oil. Fry 3-4 pieces at a time without overcrowding the pot.
- Cook Chicken Until Golden: Fry each batch for about 12 minutes, turning the pieces halfway through to ensure even golden browning and a crispy crust.
- Drain and Keep Warm: Transfer the fried chicken pieces to the prepared wire rack in the oven to keep warm. Allow the oil to come back up to 350°F before frying the next batch.
- Repeat Frying Process: Continue dredging and frying the remaining chicken pieces in batches following the previous steps.
- Finish Cooking the Chicken: Once all the chicken is fried and resting in the oven, confirm that each piece has reached an internal temperature of 165°F for safe consumption.
- Add Final Seasoning: Just before serving, sprinkle each piece of fried chicken lightly with MSG seasoning to enhance flavor and mimic the classic taste.
Notes
- Marinating the chicken longer will make it more tender and flavorful but keep refrigerated beyond 30 minutes.
- Use a deep-fry thermometer to maintain consistent oil temperature and ensure crispy chicken.
- Do not overcrowd the frying pot, as it can lower the oil temperature and make the chicken greasy.
- Neutral oils with high smoke points such as canola or peanut oil are best for frying.
- Letting the fried chicken rest in a wire rack oven setup keeps it crispy while finishing internal cooking.
- MSG seasoning is optional but recommended for an authentic flavor replication.
