KFC Original Secret Fried Chicken Recipe (Copycat)
Introduction
KFC’s Original Recipe Fried Chicken is iconic for its crispy, flavorful coating and juicy, tender meat. While the exact recipe is a closely guarded secret, this copycat version comes incredibly close to replicating that signature taste. With a blend of 11 herbs and spices, this homemade fried chicken is crispy on the outside, moist on the inside, and bursting with flavor.
This recipe serves 4-6 people and takes about 1.5 hours, including marinating and frying time. While it requires a bit of preparation, the result is well worth the effort. Perfect for a family dinner or a special treat!
Ingredients
For the Chicken:
3-4 pounds (1.5-2 kg) chicken pieces – A mix of drumsticks, thighs, and wings works best.
2 cups buttermilk – For marinating the chicken.
1 tablespoon salt – For seasoning the chicken.
1 teaspoon black pepper – For seasoning the chicken.
For the Coating:
2 cups all-purpose flour – For the crispy coating.
2 teaspoons salt – For the coating mixture.
1 teaspoon black pepper – For the coating mixture.
1 teaspoon paprika – Adds color and mild sweetness.
1 teaspoon garlic powder – For savory flavor.
1 teaspoon onion powder – For depth of flavor.
1 teaspoon dried thyme – Adds an earthy note.
1 teaspoon dried basil – For a hint of sweetness.
1 teaspoon dried oregano – For a Mediterranean touch.
1 teaspoon celery salt – Enhances the savory profile.
1 teaspoon ground mustard – Adds a tangy kick.
1/2 teaspoon ground ginger – For a subtle warmth.
1/2 teaspoon white pepper – For a mild heat.
1/2 teaspoon cayenne pepper – Optional, for a bit of spice.
For Frying:
Vegetable oil – Enough for deep frying (about 4-6 cups).
Equipment
Large mixing bowls
Whisk
Tongs
Deep fryer or large heavy-bottomed pot
Thermometer (for checking oil temperature)
Paper towels (for draining)
Preparation
Step 1: Marinating the Chicken
Season the Chicken: In a large bowl, season the chicken pieces with salt and black pepper.
Soak in Buttermilk: Pour the buttermilk over the chicken, ensuring all pieces are fully submerged. Cover and refrigerate for at least 1 hour (or overnight for maximum flavor and tenderness).
Step 2: Preparing the Coating
Mix the Dry Ingredients: In a large bowl, whisk together the flour, salt, black pepper, paprika, garlic powder, onion powder, thyme, basil, oregano, celery salt, ground mustard, ginger, white pepper, and cayenne pepper (if using).
Set Up a Dredging Station: Remove the chicken from the buttermilk, letting the excess drip off. Place the chicken pieces in the flour mixture, one at a time, and coat thoroughly. Shake off any excess flour.
Cooking Instructions
Step 3: Frying the Chicken
Heat the Oil: In a deep fryer or large heavy-bottomed pot, heat the vegetable oil to 350°F (175°C). Use a thermometer to monitor the temperature.
Fry the Chicken: Carefully place the coated chicken pieces into the hot oil, a few at a time, to avoid overcrowding. Fry for 12-15 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F (74°C) for white meat and 175°F (80°C) for dark meat.
Drain: Remove the chicken from the oil using tongs and place it on a wire rack or paper towels to drain excess oil.
Notes and Tips
Marinating Time: The longer you marinate the chicken in buttermilk, the more tender and flavorful it will be. Overnight is ideal.
Oil Temperature: Maintaining the correct oil temperature is crucial. 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.
Double Coating: For an extra crispy coating, dip the chicken back into the buttermilk and coat it with the flour mixture a second time before frying.
Baking Option: For a healthier version, you can bake the chicken at 400°F (200°C) for 25-30 minutes, flipping halfway through, until golden brown and cooked through.
Serving Suggestions: Serve with classic sides like mashed potatoes, coleslaw, biscuits, or corn on the cob.
Storage and Reheating: Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to maintain crispiness.
Conclusion
This KFC Original Secret Fried Chicken copycat recipe delivers the same crispy, flavorful experience you know and love. With a blend of 11 herbs and spices, tender buttermilk-marinated chicken, and a perfectly golden coating, this homemade version is sure to impress. Enjoy the taste of KFC right in your own kitchen
