Recreate the iconic KFC fried chicken at home with this copycat recipe, featuring a special blend of 11 herbs and spices for an ultra-crispy and juicy result.
Author:Amara Louis
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:55 minutes
Yield:8 servings
Category:Main Course
Method:Deep Frying
Cuisine:American
Diet:Halal
Ingredients
Scale
1 whole chicken, cut into 8 pieces
2 cups all-purpose flour
2/3 cup salt
2/3 tablespoon black pepper
1/3 tablespoon white pepper
1/3 tablespoon dried mustard
1/3 tablespoon paprika
2/3 tablespoon garlic powder
2/3 tablespoon onion powder
1/3 tablespoon celery salt
1/3 tablespoon dried thyme
1/3 tablespoon dried basil
1/3 tablespoon dried oregano
1/3 tablespoon chili powder
2 cups buttermilk
Vegetable oil for frying
Instructions
In a large bowl, mix together the flour, salt, black pepper, white pepper, dried mustard, paprika, garlic powder, onion powder, celery salt, dried thyme, dried basil, dried oregano, and chili powder.
Dip each piece of chicken into the buttermilk, ensuring it is fully coated.
Dredge the buttermilk-coated chicken pieces in the seasoned flour mixture, pressing to ensure a thick coating.
Heat about 2-3 inches of vegetable oil in a large, heavy-bottomed pot or Dutch oven to 350°F (175°C).
Carefully place a few pieces of chicken into the hot oil, ensuring not to overcrowd the pot.
Fry the chicken for about 15-18 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil.
Repeat with the remaining chicken pieces.
Notes
Ensure the oil temperature remains consistent for best results.
For extra crispy chicken, you can double-coat the chicken by dipping it in buttermilk again and then back into the flour mixture.