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Copycat KFC™ Original-Style Chicken

  • Prep 20 min
  • Total 60 min
  • Servings 4
  • Pinterest
    7K
  • Print
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A homemade version of KFC’s™ original-style fried chicken with 11-ingredient seasoning mix. MORE + LESS -

Nick Evans Nick Evans
March 7, 2017

Ingredients

1
whole chicken (2 breasts, 2 thighs, 2 drumsticks, 2 wings)
2
quarts neutral oil, for frying
1
egg white
1 1/2
cups all-purpose flour
1
tablespoon brown sugar
1
tablespoon kosher salt

SPICE MIX:

1
tablespoon paprika
2
teaspoons onion salt
1
teaspoon chili powder
1
teaspoon black pepper
1/2
teaspoon celery salt
1/2
teaspoon dried sage
1/2
teaspoon garlic powder
1/2
teaspoon ground allspice
1/2
teaspoon dried oregano
1/2
teaspoon dried basil
1/2
teaspoon dried marjoram

Steps

Hide Images
  • 1
    Preheat fryer to 350°F. Thoroughly mix together all the spice mix ingredients.
  • 2
    Combine spice mix with flour, brown sugar and salt.
  • 3
    Dip chicken pieces in egg white to lightly coat them, then transfer to flour mixture. Turn a few times and make sure the flour mix is really stuck to the chicken. Repeat with all the chicken pieces.
  • 4
    Let chicken pieces rest for 5 minutes so crust has a chance to dry a bit.
  • 5
    Fry chicken in batches. Breasts and wings should take 12-14 minutes, and legs and thighs will need a few more minutes. Chicken pieces are done when a meat thermometer inserted into the thickest part reads 165°F.
  • 6
    Let chicken drain on a few paper towels when it comes out of the fryer. Serve hot.

Expert Tips

Double the spice mix for later and store extra in an airtight container for up to 3 months.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
418.0
% Daily Value
Total Fat
21.7g
33%
Saturated Fat
2.5g
13%
Cholesterol
27.8mg
9%
Sodium
1495.4mg
62%
Potassium
236.5mg
7%
Total Carbohydrate
40.5g
14%
Dietary Fiber
2.5g
10%
Sugars
2.6g
Protein
15.4g
% Daily Value*:
Vitamin C
0.40%
0%
Calcium
3.40%
3%
Iron
18.80%
19%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
Nobody knows the exact spice mix used in classic KFC™ fried chicken, but we think this version is pretty close! It uses herbs and spices that you probably mostly have on hand. If you have a fairly stocked pantry, you might only need to pick up one or two additional spices to make this. The spice mix will look like a lot of seasoning for one batch of fried chicken, but remember that it’ll be mixed with flour so the spices will lose some of their kick. It might seem strange to add brown sugar to the flour mixture, since this is a savory recipe, but it's actually really important and adds just a tiny bit of sweetness to the chicken. Leave it out at your own peril! Many fried chicken recipes will ask you to double-bread the chicken. We like that method, but the classic restaurant version has a thinner crust, so we bread once. And egg white is just right for dipping the chicken in before coating; it gives the flour mixture something to stick to without being too thick. Very important: After each piece of chicken is well-coated, let them rest for a few minutes so the crusts can dry out. This is the difference between having fried chicken with a great crust and one where all of the crust falls off in the fryer! Breasts and wings cook faster than legs and thighs. The white meat (breast/wings) will take 12-14 minutes (depending on thickness) and thighs and legs will take a few minutes longer. However, these are rough guidelines. Really thick breasts can take closer to 20 minutes to cook all the way through. So the best thing to do (as always) is use a meat thermometer and make sure the chicken hits an internal temperature of 165°
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