Copycat KFC Chicken

The aroma of golden fried chicken wafts through the air as you take your first bite – crispy on the outside, juicy and tender on the inside. This Copycat KFC Chicken recipe takes just a few steps and less than an hour to prepare, allowing you to recreate that beloved restaurant flavor right in your own kitchen. The secret lies in the marinade, which infuses the chicken with moisture and flavor, making every bite irresistible.

This recipe is perfect for family gatherings, weeknight dinners, or any occasion when you crave comfort food. For the best results, marinate the chicken overnight; it helps intensify the flavor and tenderness.

Why You’ll Love This Recipe

• The buttermilk marinade ensures juicy and flavorful chicken.
• A perfect crispy coating that rivals any fast-food chain.
• Simple ingredients readily available in your pantry.
• Quick frying technique for a golden-brown finish.

What You’ll Need

Gather the following ingredients to recreate this fried chicken delight:

For the Chicken

• 3 lbs chicken pieces (legs, thighs, breasts)
• 2 cups buttermilk
• 2 large eggs

For the Coating

• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 2 tsp salt
• 1 tsp black pepper
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried thyme
• 1/2 tsp dried basil
• 1/2 tsp oregano
• 1/2 tsp celery salt
• 1/2 tsp ground mustard
• 1/4 tsp ground ginger
• 1/4 tsp white pepper

For Frying

• Vegetable oil (for frying)

Note: Buttermilk can be substituted with milk and vinegar.

Substitutions & Swaps

• Chicken pieces can vary by preference.
• Instead of cornstarch, use more flour if needed.
• Use gluten-free flour for a gluten-free option.
• Any neutral oil can work for frying.

How to Make It

Get ready to fry some delicious chicken!

1. Whisk

In a large bowl, whisk together the buttermilk and eggs until well combined.

2. Marinate

Add the chicken pieces and cover the bowl. Marinate in the fridge for at least 4 hours or overnight for best flavor.

3. Prepare

In another large bowl, whisk together flour, cornstarch, salt, pepper, and all the spices until evenly mixed.

4. Dredge

Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly to coat well.

5. Rest

Place coated chicken on a wire rack and let rest for 10–15 minutes to help the coating stick.

6. Heat

Heat oil in a deep fryer or heavy skillet to 350°F (175°C).

7. Fry

Fry chicken in batches, turning occasionally, for 15–18 minutes or until golden brown and internal temperature reaches 165°F.

8. Drain

Drain on paper towels and let rest for 5 minutes before serving.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, freeze for up to 2 months.
Reheat: Bake at 375°F (190°C) for 10–15 minutes.

Tips for Best Results

• Ensure the oil is hot enough before adding chicken for optimal frying.
• Avoid overcrowding the pan to maintain temperature.
• Let the chicken rest after frying for crispier skin.
• Use a meat thermometer to confirm doneness.

Serving Suggestions

• Serve with mashed potatoes and gravy for a hearty meal.
• Pair with coleslaw for a classic picnic feast.
• Enjoy with biscuits for a Southern-inspired dinner.