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Copycat KFC™ Original-Style Chicken

copycat kfc™ original-style chicken Entree
Fried chicken on a plate
  • Prep 20 min
  • Total 60 min
  • Servings 4

They said it couldn’t be done, but we dare say our homemade version of KFC™ Fried Chicken is better than the original recipe. We start with a flavorful combination of 11 spices you already have in the pantry. Combine them with flour and brown sugar, and you’ve got the makings for that savory KFC™ crunch you crave. After that, it doesn’t get any easier than dredging the chicken and frying it up in a pan. MORE+ LESS-

Updated July 2, 2019

Ingredients

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

Steps

Hide Images
  • 1
    Preheat fryer to 350°F. Thoroughly mix together all spices.
    Mixed spices on plate
  • 2
    Combine spices with flour, brown sugar and salt.
    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.
    Raw chicken dipped in flour mixture
  • 4
    Let chicken pieces rest for 5 minutes so crust has a chance to dry a bit.
    Raw chicken covered in flour mixture
  • 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.
    Chicken dipped in fryer basket
  • 6
    Let chicken drain on a few paper towels when it comes out of the fryer. Serve hot.
    Piece of fried chicken on fork

Expert Tips

  • If you’ve got a large cast-iron skillet, this is the time to use it! A well-seasoned skillet can be used for this KFC™ chicken recipe and many of our other fried chicken recipes
  • If you prefer your chicken skinless, use a paper towel to grip and pull off the skin from each piece after frying. The chicken will still be tender, especially if it’s cooked on the bone.
  • The internal temperature for cooked chicken should be 165°F, which is easiest to check with a meat thermometer. If you don’t have a meat thermometer, make sure the juices run clear when the meat is pierced close to the bone.
  • This Kentucky Fried Chicken™ recipe pairs perfectly with dipping sauces. A spoonful of pesto mixed with high-quality mayo, plain Greek yogurt with fresh chopped dill and lemon zest, or ranch dressing with crumbled bacon are a few tasty dip ideas.
  • 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°F.
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