Copycat KFC Original Recipe Fried Chicken Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">1 whole chicken (about 1.5kg), cut into 8 pieces</li> <li class="ingredients-single-item">500ml full-fat buttermilk</li> <li class="ingredients-single-item">2 large eggs</li> <li class="ingredients-single-item">60ml water</li> <li class="ingredients-single-item">350g plain flour</li> <li class="ingredients-single-item">2 tsp salt</li> <li class="ingredients-single-item">1.5 tsp dried thyme</li> <li class="ingredients-single-item">1.5 tsp dried basil</li> <li class="ingredients-single-item">1 tsp dried oregano</li> <li class="ingredients-single-item">1 tbsp celery salt</li> <li class="ingredients-single-item">2 tbsp black pepper</li> <li class="ingredients-single-item">1 tbsp dried mustard powder</li> <li class="ingredients-single-item">4 tbsp paprika</li> <li class="ingredients-single-item">2 tbsp garlic salt</li> <li class="ingredients-single-item">1 tbsp ground ginger</li> <li class="ingredients-single-item">3 tbsp white pepper</li> <li class="ingredients-single-item">1 tsp MSG (optional)</li> <li class="ingredients-single-item">2L vegetable oil for frying</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Deep fryer or large heavy-bottomed pot</li> <li class="equipment-single-item">Digital cooking thermometer</li> <li class="equipment-single-item">Large mixing bowls</li> <li class="equipment-single-item">Wire rack</li> <li class="equipment-single-item">Baking sheet</li> <li class="equipment-single-item">Kitchen tongs</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Place your chicken pieces in a large bowl and pour the buttermilk over them. The acidity in buttermilk helps tenderize the meat while adding flavor. Cover and refrigerate for at least 2 hours, preferably overnight. This marinating step is crucial for developing that signature KFC tenderness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a small bowl, combine all the dried herbs and spices: thyme, basil, oregano, celery salt, black pepper, mustard powder, paprika, garlic salt, ginger, white pepper, and MSG (if using). Mix thoroughly to ensure even distribution of the spices – this is your "secret" blend that gives the chicken its distinctive KFC flavor. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In a large bowl, whisk together the eggs and water to create an egg wash. In another large bowl, combine the flour with your spice mixture, whisking until completely incorporated. The double dredging system is what creates that characteristic thick, craggy KFC coating. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Remove the chicken pieces from the buttermilk, allowing excess to drip off. Dredge each piece in the seasoned flour, shaking off excess, then dip into the egg wash, and finally back into the seasoned flour, pressing firmly to adhere. Place the coated chicken on a wire rack and let rest for 20-30 minutes. This resting time allows the coating to bond with the chicken, preventing it from falling off during frying. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Heat your oil to 175°C (350°F) in a deep fryer or heavy-bottomed pot (the oil should be about 7-8cm deep). Maintaining the correct oil temperature is crucial – too hot and the outside will burn before the inside cooks; too cool and the coating will absorb too much oil, becoming greasy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Working in batches to avoid crowding (which lowers the oil temperature), carefully lower the chicken pieces into the hot oil. Fry larger pieces (breasts and thighs) for 15-18 minutes and smaller pieces (wings and drumsticks) for 12-14 minutes, turning occasionally for even browning. The internal temperature should reach 75°C (165°F) for safe consumption. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Transfer fried chicken to a clean wire rack set over a baking sheet, rather than paper towels, to maintain crispness. Let rest for 5 minutes before serving; this allows the juices to redistribute throughout the meat, ensuring maximum tenderness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> For the most authentic KFC experience, serve hot with classic sides like mashed potatoes, coleslaw, or biscuits. Your homemade version will have that perfect balance of crispy, flavorful coating and juicy, tender meat that makes the original so irresistible! </li> </ol>