Name: KFC Copycat Fried Chicken Recipe-Finger Lickin Good
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Yield: 4-6 servings
Ingredients: 340 g chicken pieces (thighs or drumsticks); 1/2 teaspoon salt (for initial seasoning); 1/2 teaspoon black pepper (for initial seasoning); 1 teaspoon onion powder (for initial seasoning); 1 teaspoon garlic powder (for initial seasoning); 1/2 teaspoon chili powder (for initial seasoning); 1 tablespoon cornstarch (for initial seasoning); 1 large egg; 100 grams all-purpose flour; 50 grams cornstarch (for coating); 5 grams baking powder; 1/2 teaspoon salt (for coating mixture); 1/2 teaspoon onion powder (for coating mixture); 1 teaspoon garlic powder (for coating mixture); Vegetable oil or other neutral frying oil, for deep frying

Copy Cat KFC Fried Chicken is more than just a meal; it’s a nostalgic trip back to crispy, juicy satisfaction. We’ve all been there, craving that unmistakable flavor and texture that only the Colonel can seemingly deliver. But what if I told you that you could recreate that beloved taste and crunch right in your own kitchen? The magic lies not just in the seasoning, but in a few simple techniques that elevate homemade fried chicken to legendary status. People adore this dish because it taps into a collective memory of comfort food, a treat that feels both indulgent and familiar. It’s the perfect centerpiece for a family dinner, a game day spread, or simply a weekend indulgence when only the best will do. Get ready to unlock the secrets to achieving that iconic, perfectly seasoned, and unbelievably tender Copy Cat KFC Fried Chicken that will have everyone asking for your secret recipe.

Why We Love This Copy Cat KFC Fried Chicken

There’s a certain artistry to the origin extractal, a delicate balance of spices and a frying technique that produces a shatteringly crisp crust that gives way to impossibly moist chicken. It’s a culinary experience that has captured hearts and taste buds for generations. Our mission with this Copy Cat KFC Fried Chicken recipe is to bring that same joy, that same irresistible aroma, and that same unforgettable flavor profile directly to your table, bypassing the drive-thru and embracing the satisfaction of a truly homemade triumph. It’s about celebrating that classic taste with a recipe that’s accessible and rewarding for home cooks of all levels.

Ingredients:

340 grams (approximately 0.75 pounds) chicken pieces (thighs or drum extractsticks work wonderfully for this recipe)
1/2 teaspoon salt (for the initial chicken seasoning)
1/2 teaspoon black pepper (for the initial chicken seasoning)
1 teaspoon onion powder (for the initial chicken seasoning)
1 teaspoon garlic powder (for the initial chicken seasoning)
1/2 teaspoon chili powder (for the initial chicken seasoning, adds a subtle warmth)
1 tablespoon cornstarch (for the initial chicken seasoning, helps the spices adhere)
1 large egg
100 grams (approximately 3/4 cup) all-purpose flour
50 grams (approximately 1/4 cup) cornstarch (for the coating, this is key for crispiness)
5 grams (approximately 1 teaspoon) baking powder (crucial for that signature airy, crispy coating)
1/2 teaspoon salt (for the coating mixture)
1/2 teaspoon onion powder (for the coating mixture)
1 teaspoon garlic powder (for the coating mixture)
Vegetable oil or other neutral frying oil, for deep frying

Preparing the Chicken

Seasoning the Chicken

The first step to achieving that delicious Copy Cat KFC Fried Chicken flavor is to properly season the chicken. In a medium bowl, combine the chicken pieces with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1/2 teaspoon of chili powder, and 1 tablespoon of cornstarch. Toss everything together thoroughly, ensuring each piece of chicken is well-coated with the spice mixture. The cornstarch in this initial seasoning helps to create a slightly tacky surface, which will allow the subsequent coating to adhere beautifully and ultimately contributes to a crispier finish. Let the seasoned chicken rest for at least 15 minutes at room temperature, or up to 30 minutes, while you prepare the coating. This resting period allows the flavors to penetrate the meat.

Creating the Coating

Mixing the Dry Ingredients

While the chicken is marinating, it’s time to prepare the magical coating that will give our Copy Cat KFC Fried Chicken its iconic texture. In a large bowl or shallow dish, whisk together 100 grams of all-purpose flour, 50 grams of cornstarch, 5 grams of baking powder, 1/2 teaspoon of salt, 1/2 teaspoon of onion powder, and 1 teaspoon of garlic powder. Whisking thoroughly is important to ensure the baking powder and spices are evenly distributed throughout the flour mixture. The combination of flour and cornstarch creates a sturdy base for the coating, while the baking powder is the secret ingredient that promotes a light, airy, and incredibly crispy exterior, mimicking that signature KFC crunch.

Preparing the Wet Ingredients and Combining

In a separate, medium bowl, crack the large egg. Whisk the egg until it’s well beaten and uniform in color. This egg acts as the binder, helping the dry coating to stick to the chicken. Once both your seasoned chicken and your dry coating mixture are ready, it’s time to bring them together.

Coating the Chicken

The Double-Dredge Method

This is where the magic truly happens and the key to achieving that perfectly craggy, crispy coating. Take one piece of seasoned chicken at a time and dip it into the beaten egg, making sure it’s fully coated. Let any excess egg drip back into the bowl. Then, immediately transfer the egg-coated chicken piece into the flour mixture. Press the chicken firmly into the flour, ensuring it is completely covered. Gently lift the chicken out of the flour, letting any excess fall away. Now, for the crucial second dip: dip the flour-coated chicken back into the egg mixture, again ensuring it’s fully coated. Once again, let the excess egg drip off. Immediately return the chicken to the flour mixture for the second time. This “double-dredge” is vital. Really press the flour onto the chicken this time, creating a thick, textured coating. You can even gently shake the chicken in the flour to encourage a more robust, craggy surface. Repeat this process for all of your seasoned chicken pieces. Once coated, arrange the chicken on a wire rack set over a baking sheet and let it rest for about 10-15 minutes. This resting period is essential as it allows the coating to hydrate slightly and adhere even better to the chicken, preventing it from falling off during frying and ensuring maximum crispiness.

Frying the Chicken

Heating the Oil

Now, it’s time to fry! Pour enough vegetable oil or your chosen neutral frying oil into a heavy-bottomed pot or Dutch oven to reach a depth of at least 2-3 inches. Heat the oil over medium-high heat until it reaches a temperature of 325°F (160°C). Using a kitchen thermometer is highly recommended to maintain the correct temperature, as this is critical for evenly cooked and perfectly crispy chicken. If the oil is too hot, the coating will burn before the chicken is cooked through; if it’s too cool, the chicken will absorb too much oil and become greasy.

Frying to Perfection

Carefully, and in batches to avoid overcrowding the pot (which would lower the oil temperature and result in soggy chicken), place the coated chicken pieces into the hot oil. Do not add too many pieces at once; aim for no more than 3-4 pieces at a time, depending on the size of your pot. Fry the chicken for approximately 12-18 minutes, flipping the pieces occasionally, until they are golden brown, cooked through, and reach an internal temperature of 165°F (74°C) in the thickest part of the meat. The exact frying time will depend on the size and cut of your chicken pieces. Once the chicken is perfectly fried, carefully remove it from the oil using a slotted spoon or spider strainer and place it on a clean wire rack set over a baking sheet to drain any excess oil. This wire rack allows air to circulate around the chicken, keeping the coating crispy and preventing it from becoming steamy and soft. If you wish to keep the chicken warm while frying the remaining batches, you can place the baking sheet in a low oven (around 200°F/95°C).

Conclusion:

There you have it! You’ve now mastered the art of making your own Copy Cat KFC Fried Chicken right in your own kitchen. This recipe aims to replicate that iconic, crispy, and flavorful experience that has made KFC a global phenomenon. The blend of eleven herbs and spices is truly magical, and the pressure cooker method ensures that perfectly juicy interior. We’ve covered the essential steps, from the buttermilk soak to the final fry, to give you the best possible results. Don’t be intimidated by the ingredient list; many are pantry staples, and the payoff is immense. Enjoy this delicious creation with your loved ones!

For serving, this Copy Cat KFC Fried Chicken is fantastic with classic sides like mashed potatoes and gravy, coleslaw, or biscuits. Feel free to experiment with your own favorite accompaniments!

Thinking about variations? You can adjust the spice level by adding more or less cayenne pepper. For a spicier kick, consider a pinch of smoked paprika too. And if you’re looking for a lighter option, you could try baking the chicken after coating it, though the deep-fried version is truly the star.

We hope you enjoy making and savoring this fantastic Copy Cat KFC Fried Chicken recipe. Happy cooking!

Frequently Asked Questions:

Can I make this chicken ahead of time?

While it’s best enjoyed fresh for maximum crispiness, you can prepare the seasoned flour mixture and the buttermilk marinade ahead of time. The chicken can be marinated for up to 24 hours. For best results, fry the chicken just before serving.

What if I don’t have a pressure cooker?

You can still achieve delicious Copy Cat KFC Fried Chicken without a pressure cooker. Simply follow the coating and frying instructions as usual. The pressure cooker is designed to speed up the cooking process and ensure tenderness, but the traditional frying method will still yield excellent results. Ensure the oil temperature is maintained correctly throughout the frying process.