Kfc’s copycat fried chicken recipe: recreate the iconic taste in your own kitchen

Craving the irresistible crunch and juicy tenderness of KFC’s iconic fried chicken? Look no further! This meticulously crafted recipe will guide you through every step to recreate the legendary flavor and texture of your favorite fast-food indulgence.

The Secret Ingredient: Buttermilk

The key to achieving that signature KFC taste lies in the use of buttermilk. Buttermilk tenderizes the chicken, infusing it with a tangy and flavorful marinade that seeps deep into every bite.

Ingredients:

For the Chicken:

• 1 whole chicken (about 3-4 pounds), cut into 8 pieces
• 1 cup buttermilk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Coating:

• 2 cups all-purpose flour
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dry mustard
• 1 teaspoon celery salt
• 1 teaspoon ground ginger
• 1 teaspoon white pepper

For Frying:

• Vegetable oil for frying

Instructions:

Step 1: Marinate the Chicken

In a large bowl, combine the buttermilk, salt, and pepper. Add the chicken pieces and submerge them in the marinade. Cover and refrigerate for at least 4 hours, or overnight for maximum flavor.

Step 2: Prepare the Coating

In a separate bowl, whisk together all the coating ingredients.

Step 3: Dredge the Chicken

Remove the chicken from the marinade and discard the buttermilk. Dip each piece into the flour mixture, making sure to coat it evenly.

Step 4: Double-Dredge (Optional)

For extra crispy chicken, double-dredge the chicken. Dip the floured pieces back into the buttermilk, then coat them again in the flour mixture.

Step 5: Fry the Chicken

Heat the vegetable oil in a large skillet or deep fryer to 350°F (175°C). Carefully add the chicken pieces to the hot oil and fry for 10-12 minutes per side, or until golden brown and cooked through.

Step 6: Drain and Season

Remove the fried chicken from the oil and drain it on paper towels. Season with additional salt and pepper to taste.

Tips for the Perfect Fried Chicken:

• Use fresh, high-quality chicken.
• Marinate the chicken for at least 4 hours, but overnight is best.
• Don’t overcrowd the skillet when frying.
• Maintain the oil temperature at 350°F (175°C) throughout the frying process.
• Let the chicken rest for a few minutes before serving to allow the juices to redistribute.

The Final Result: KFC-Like Perfection

This fried chicken recipe will yield juicy, tender, and crispy chicken that rivals even the original KFC. The buttermilk marinade infuses the chicken with flavor, while the double-dredge technique creates the signature golden-brown crust that is both crispy and addictive.

Beyond KFC: Experiment with Flavors

While this recipe aims to recreate the classic KFC flavor, feel free to experiment with different seasonings and spices to create your own unique variations. Add a dash of cayenne pepper for a spicy kick, or sprinkle oregano and thyme for an aromatic twist.

Top Questions Asked

Q: Why is buttermilk used in this recipe?
A: Buttermilk tenderizes the chicken and adds a tangy flavor that enhances the overall taste.

Q: What is the purpose of double-dredging?
A: Double-dredging creates a thicker and crispier crust on the chicken.

Q: How long should the chicken marinate for?
A: Marinate the chicken for at least 4 hours, or overnight for maximum flavor.

Q: What type of oil is best for frying?
A: Use vegetable oil with a high smoke point, such as canola oil or sunflower oil.

Q: How do I know when the chicken is cooked through?
A: Insert a meat thermometer into the thickest part of the chicken. It should read 165°F (74°C) for safe consumption.