Kentucky Fried Chicken Recipe (2024)

• ▢ 1 whole chicken cut up into 8 pieces
• ▢ 1 cup buttermilk (see note)
• ▢ 1 large egg beaten
• ▢ 2 cups all-purpose flour
• ▢ ¼ cup ground paprika
• ▢ 2 tablespoons garlic powder
• ▢ 2 tablespoons ground white pepper
• ▢ 1 tablespoon celery salt
• ▢ 1 tablespoon ground black pepper
• ▢ 1 tablespoon dry ground mustard
• ▢ 2 teaspoons kosher salt
• ▢ 2 teaspoons onion powder
• ▢ 2 teaspoons dried thyme
• ▢ 2 teaspoons dried basil
• ▢ 1 ½ teaspoons dried oregano
• ▢ 1 teaspoon ground ginger
• ▢ ½ teaspoon MSG optional
• ▢ vegetable oil for frying

• Cut the chicken into its respective parts, discarding the carcass.

  1 whole chicken

• Pour the buttermilk and egg in a large bowl and whisk well, then place the chicken in the bowl and toss to coat. Cover the bowl with plastic wrap and soak for at least 30 minutes. You can marinate the chicken in this mixture overnight in the refrigerator, if desired.

  1 cup buttermilk, 1 large egg

  

• When ready to fry, combine the flour with the seasonings in a separate large bowl.

  2 cups all-purpose flour, ¼ cup ground paprika, 2 tablespoons garlic powder, 2 tablespoons ground white pepper, 1 tablespoon celery salt, 1 tablespoon ground black pepper, 1 tablespoon dry ground mustard, 2 teaspoons kosher salt, 2 teaspoons onion powder, 2 teaspoons dried thyme, 2 teaspoons dried basil, 1 ½ teaspoons dried oregano, 1 teaspoon ground ginger, ½ teaspoon MSG

  

• Preheat oven to 175°F. Line a baking sheet with aluminum foil and set an oven-safe wire rack on top of the baking sheet; set aside.

• In a deep fryer or large Dutch oven set over medium-high heat, heat about 3 inches of oil to 350°F.

  vegetable oil

• Remove a piece of chicken from the buttermilk, shaking off any excess liquid. Press the piece of chicken into and through the flour mixture, adhering the mixture to all sides. Shake off excess flour and carefully drop the chicken into the hot oil immediately. Repeat with more pieces, frying no more than 3-4 at a time depending on size.

  

• Fry the chicken for 12-15 minutes, turning halfway through, until golden brown.

  

• Remove the chicken from the oil and place it on the wire rack. Place the baking sheet in the oven.

• Once the oil returns to 350°F, repeat the dredging and frying process with the remaining pieces of chicken.

• When all the chicken is fried, keep them in the oven for about 10-15 minutes, maintaining the internal temperature of 165°F until ready to serve.

• Buttermilk: If you don’t have any buttermilk, you can make your own by measuring 1 cup of milk, removing 1 tablespoon of it, and mixing in 1 tablespoon of lemon juice or white vinegar. Let this mixture sit for 5 minutes before using in the recipe.
• After marinating your chicken, pat it dry before breading it. This will help the breading stick better.
• Coat the chicken thoroughly with flour.
• Make sure to shake off any excess flour. Excess flour will cause the breading to fall off.
• Be sure not to overcrowd the pot. Overcrowding will reduce the oil temperature, leading to oily, soggy chicken.
• Resist the urge to turn the chicken over until you see a golden brown line all the way around the sides of the chicken. This line tells you that the breading is evenly crispy.
• Place the chicken pieces in a warm oven to keep them crisp while you continue frying the rest of the chicken.
• Nutritional information does not include optional ingredients.

Storage:Store copycat Kentucky fried chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition Facts

Copycat Kentucky Fried Chicken Recipe

Amount Per Serving

Calories 439Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 6g38%

Trans Fat 0.1g

Polyunsaturated Fat 8g

Monounsaturated Fat 8g

Cholesterol 98mg33%

Sodium 1566mg68%

Potassium 403mg12%

Carbohydrates 32g11%

Fiber 3g13%

Sugar 2g2%

Protein 24g48%

Vitamin A 1901IU38%

Vitamin C 2mg2%

Calcium 92mg9%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.