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–+ servings
Fried chicken on a plate with sauce on the side.

KFC Fried Chicken Copycat Recipe

Mary
Copycat KFC Fried Chicken easy-to-follow recipe is crispy, golden, and bursting with 11 herbs and spices, this homemade version brings the finger-lickin' goodness of KFC right to your kitchen.
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Prep Time 15 minutes
Cook Time 50 minutes
Additional Time 1 day
Total Time 1 day 1 hour 5 minutes
Course Dinner
Cuisine American
Servings 4
Calories 1004 kcal

Ingredients
  

  • 10 chicken drumsticks or chicken thighs at room temperature chicken breast or whole chickens cut up can also be used.
  • 1 cup of Buttermilk
  • 2 cups All purpose flour
  • 2/3 teaspoon salt
  • 1/2 teaspoon thyme
  • 1/2 teaspoon basil
  • 1/3 teaspoon oregano
  • 1 teaspoon celery salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried mustard
  • 1 Tbsp paprika
  • 2 teaspoons garlic salt
  • 1 teaspoon ground ginger
  • 3 teaspoons white pepper

For Deep Frying Version

  • 6 + cups oil of choice peanut or vegetable oil

Instructions
 

  • Soak the chicken legs in salt water (brine) for up to 24 hours before starting this recipe.
  • For best results, preheat the air fryer to 350 degrees F.
  • Place the egg and buttermilk in one bowl and the flour and spices in a second large bowl. Stir the spices well into the flour mixture.
  • Place an oven-safe wire rack over top of a baking sheet.
  • Dredge each chicken leg in the flour mixture, then the buttermilk mixture, and then the flour coating once again. 
  • Place the coated drumstick on the rack and repeat with the remaining chicken.
  • Set the chicken in the air fryer basket in a single layer.
  • Cook for approximately 15 minutes and then flip for another 15 minutes of cooking.
  • Check the internal temperature is at least 165 degrees.
  • Enjoy!
    Kc copycat fried chicken recipe.

Notes

Deep Frying Directions

Soak the chicken legs in salt water (brine) for up to 24 hours before starting this recipe.
Preheat the deep fat fryer.
Place the egg and buttermilk in one bowl and the flour and spices in a second large bowl. Stir the spices well into the flour mixture.
Place an oven-safe wire rack over top of a baking sheet.
Dredge each chicken leg in the flour mixture, then the buttermilk mixture, and then the flour coating once again. 
Place the coated drumstick on the rack and repeat with the remaining chicken.
Fry the chicken legs in batches in the hot oil until the coating is golden and the internal temperature is at least 165 degrees F. 
Remove the southern fried chicken to the cooling rack and repeat with the remaining chicken.

Oven and Deep Fryer Cooking Version

Preheat oven to 350 F
Soak the chicken legs in salt water (brine) for up to 24 hours before starting this recipe.
Using two small bowls, place the egg and buttermilk in one bowl and the flour and spices in a second bowl. Stir the spices well to create the seasoned flour mixture.
Place an oven-safe cooling rack over top of a baking sheet. This will serve two purposes during your recipe.
Dredge each chicken leg in the flour mixture, then the buttermilk mixture, and then the flour mixture once again. 
Place the coated drumstick on the cooling rack and repeat with the remaining chicken.
Place your oil in a large Dutch oven or stockpot over medium-high heat. 
Fry the chicken legs in batches of 3 for 2-4 minutes in the hot oil until the coating is golden. 
Remove the chicken to the cooling rack and repeat with the remaining chicken.
Bake for 35-45 minutes until an inserted thermometer reads 165 F degrees.

Nutrition

Serving: 1gCalories: 1004kcalCarbohydrates: 43gProtein: 57gFat: 66gSaturated Fat: 9gPolyunsaturated Fat: 53gCholesterol: 266mgSodium: 1482mgFiber: 3gSugar: 3g
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