EASY COPYCAT KFC CHICKEN RECIPE
We set out to make copycat KFC chicken, and it was easier than we thought to make fried chicken that tasted as good as what you'll find at KFC.
Provided by Lindsay D. Mattison
Categories main course, dinner
Time 1h
Number Of Ingredients 17
Steps:
- In a large bowl, combine the flour with the herbs and spices and set aside.
- Meanwhile, in another large bowl, whisk together the buttermilk and egg, mixing until they're well combined.
- Add the chicken to the buttermilk bowl and toss to coat. Cover the bowl lightly with plastic wrap or a lid and let it sit for 30 minutes, or as long as overnight. If marinade times exceed 30 minutes, place the bowl in the refrigerator.
- Meanwhile, preheat the oven to 175 degrees Fahrenheit. Line a baking sheet with aluminum foil. Set an oven-safe wire cooling rack inside the sheet and set aside.
- In a large Dutch oven, heat about 3 inches of oil. If you're using an electric tabletop fryer, fill the unit to its MAX line.
- Preheat the oil to 350 degrees over medium-high heat, using a deep-frying thermometer to check the temperature. When the oil reaches 350 degrees, reduce the heat to medium-low.
- Remove a chicken piece from the buttermilk, allowing any excess liquid to drip off. Place the piece in the flour mixture and press down firmly, allowing the flour to adhere on all sides. Shake off any excess flour and carefully drop the chicken into the hot oil. Continue dredging chicken until the fryer is full but not overcrowded; you should be able to fry three to four pieces at a time.
- Cook the chicken for about 12 minutes, turning halfway through, until the crust turns an appealing golden brown color.
- Transfer the chicken pieces to the prepared baking sheet and place it in the oven.
- Allow the oil to return to temperature before adding more chicken. Repeat the dredging and frying process with the remaining pieces of chicken.
- When all the chicken is fried, let the pieces sit in the oven until each reaches an internal temperature of 165 degrees.
- Sprinkle each piece of chicken with a few shakes of MSG before serving. If you're unsure about food additives like MSG, feel free to skip the extra seasoning.
Nutrition Facts : Calories 1594 calories, Carbohydrate 65 g carbohydrates, Cholesterol 267 mg cholesterol, Fat 118 g fat, Fiber 7 g fiber, Protein 69 g protein, SaturatedFat 19 g saturated fat, ServingSize 0 g, Sodium 1232 mg, Sugar 4 g, TransFat 1 g
COPYCAT KFC™ ORIGINAL-STYLE CHICKEN
They said it couldn't be done-but dare we 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 your pantry and combined them with flour and brown sugar to create the makings of that savory KFC™ crunch you crave. After that, it doesn't get any easier than dredging the chicken and frying it up in hot oil. If you've ever wondered how to make KFC™ chicken, the secret is here.
Provided by Macheesmo
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 17
Steps:
- Preheat fryer to 350°F. Thoroughly mix together all spices.
- Combine spices with flour, brown sugar and salt.
- 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.
- Let chicken pieces rest for 5 minutes so crust has a chance to dry a bit.
- 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.
- Let chicken drain on a few paper towels when it comes out of the fryer. Serve hot.
Nutrition Facts : Calories 418.0, Carbohydrate 40.5 g, Cholesterol 27.8 mg, Fiber 2.5 g, Protein 15.4 g, SaturatedFat 2.5 g, ServingSize 1 Serving, Sodium 1495.4 mg, Sugar 2.6 g
KFC ORIGINAL RECIPE CHICKEN (COPYCAT)
My reverse-engineered recipe for replicating KFC's 'Original Recipe' chicken at home. Yields 8-10 pieces whole fried chicken, or up to 16 drumsticks. For a bulk mix seasoning for quick and easy breading, use Recipe #453973. PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!
Provided by The Spice Guru
Categories Chicken
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT SEASONING) IS IN THE ACTUAL ORIGINAL RECIPE, BUT MAY BE OMITTED IF NECESSARY. EGG WHITE POWDER IS SOLD IN HEALTH FOOD STORES. YOU MAY SUBSTITUTE EGG WHITE POWDER WITH CORNSTARCH. FINELY GRIND REQUIRED HERBS AND SPICES SEPARATELY IN A CLEAN SPICE MILL OR COFFEE GRINDER. USE A PEPPER MILL TO MEDIUM-GRIND TELLICHERRY PEPPERCORNS. I RECOMMEND MCCORMICK BRAND TELLICHERRY BLACK PEPPER AND GROUND GINGER, SPICE ISLANDS BRAND GROUND SAGE AND CARDAMOM, SPICE APPEAL BRAND GROUND SAVORY, AND WILLIAMS-SONOMA BRAND GROUND TAHITIAN VANILLA BEAN. CHICKEN NOTES: DO NOT DOUBLE-BREAD CHICKEN SINCE IT PLACES AN EXCESS OF SODIUM AND SPICES ONTO FINAL PRODUCT AND COMPROMISES AUTHENTICITY (IF YOU INSIST ON DOUBLE-BREADING, DIFFUSE THE BREADING MIX FIRST BY ADDING A LITTLE MORE UNSEASONED FLOUR). BRINING BONELESS CHICKEN SHOULD BE DONE MUCH MORE QUICKLY (NO MORE THAN 45 MINUTES, TO AVOID OVER-SATURATION OF SALT). BONELESS CHICKEN COOKS MUCH MORE QUICKLY THAN BONE-IN CHICKEN (BE CAREFUL TO NOT OVERCOOK!). FRYING FAT NOTES: ALWAYS BEGIN WITH FRESH VEGETABLE OIL. AFTER USING LET IT COOL. FILTER, THEN REFRIGERATE TIGHTLY SEALED TO YIELD 6-12 FRYING BATCHES, REPLENISHING OIL AS NEEDED.
- RINSE and blot chicken; CUT chicken into 8 pieces (or 10 pieces with breast portions cut in half); MIX 2 quarts (8 cups) cups cold water with 2 tablespoons Morton Lite Salt (OR 2 tablespoons fine sea salt), and 2 teaspoons Accent seasoning in a large container with an accompanying lid, until dissolved; ADD chicken pieces; COVER and transfer to refrigerator; MARINATE chicken at least 4 hours in refrigerator. NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE MARINADE WITH CHICKEN, COVERED, OVER LOW HEAT UNTIL HEATED THROUGH, TURNING ONCE).
- MEASURE the BASE MIXTURE and 11 SECRET HERBS AND SPICES into a large re-sealable container; BREAK up any clumps (and nonfat milk granules) using the back of a spoon; SEAL the container with mixture; SHAKE to mix well; OPEN container and add the BREADING FLOUR (2 cups unbleached bread flour), then seal the container again; SHAKE well until thoroughly combined.
- REMOVE chicken from brine; PLACE one piece chicken at a time into the breading mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken until evenly and generously breaded; PLACE breaded chicken piece onto a rack to rest; REPEAT with remaining pieces chicken; ALLOW breaded chicken to absorb the breading for a few minutes before frying.
- ADD the manufacturer's recommended amount frying oil for deep-frying; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge).
- CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration).
- FRY chicken between 15-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); BLOT chicken lightly to absorb excess oil; PLACE cooked chicken into a large resealable container to steam (the steam will soften the breading for added Original Recipe authenticity. If you prefer crisp breading, skip this procedure).
- MAINTAIN frying fat temperature for each new batch and repeat the same cooking/steaming procedures for the remaining chicken.
- REHEAT chicken if necessary before serving in a microwave oven, using a reduced-power setting, as if reheating 2 frozen pastries, pausing in intervals to turn chicken for even heating if necessary.
- SERVE and enjoy!
Nutrition Facts : Calories 438.1, Fat 13.2, SaturatedFat 3.6, Cholesterol 54.1, Sodium 2701.2, Carbohydrate 55.3, Fiber 3.4, Sugar 2, Protein 23.5
COPYCAT KFC RECIPE
Steps:
- Gather the ingredients.
- Combine the egg and buttermilk in a large bowl. Soak the chicken pieces in the mixture.
- Put the flour in a separate bowl and whisk in all 11 herbs and spices-salt, sage , pepper, paprika, oregano, onion salt, marjoram , dried basil, chili powder, garlic powder , and MSG seasoning.
- Remove the chicken from the buttermilk mixture, letting the excess drip off. Roll the chicken in the seasoned flour until completely covered.
- Add the lard to a Dutch oven or pressure fryer and heat to 365 F. Be sure to follow the manufacturer's directions if using a pressure fryer.
- Using a utensil, lower 4 pieces of the chicken into the hot oil, and if using a pressure fryer, lock the lid in place. Be careful not to burn yourself with the hot oil.
- Allow to fry for 8 to 10 minutes, until the chicken turns golden brown and thoroughly cooks.
- If using a pressure fryer, release the pressure according to the manufacturer's directions. Then, remove the finished chicken to paper towels or a metal rack to drain.
- Repeat with the remaining 2 pieces of chicken.
- Serve and enjoy.
Nutrition Facts : Calories 868 kcal, Carbohydrate 21 g, Cholesterol 254 mg, Fiber 2 g, Protein 67 g, SaturatedFat 18 g, Sodium 3412 mg, Sugar 2 g, Fat 56 g, ServingSize 6 pieces (6 servings), UnsaturatedFat 0 g
MY OVEN FRIED CHICKEN (KFC COPYCAT)
My Oven Fried Chicken is a KFC Copycat, is BAKED not fried, and has a fantastic flavor and crunch. What more could you ask for in "fried chicken" without all the grease! Recipe video included. ***Nutrition info should be lower than noted as this currently represents using all ingredients, BUT not all fat from chicken and butter is eaten as it renders and butter "frys" chicken and remains on bottom of baking pan.
Provided by Kevin Is Cooking
Time 44m
Number Of Ingredients 17
Steps:
- Place the chicken parts with the skin on in a plastic bag and pour the buttermilk in to coat. Squeeze the air out of the bag and seal. Massage the chicken and buttermilk with your hands to coat evenly and allow to marinate in the refrigerator for 30 minutes minimum up to several hours.
- Preheat your oven to 425°F. In a medium sized bowl using a whisk, mix together the flour, Panko, baking powder and 11 herbs and spices. Set aside.
- Place a 13x9" baking dish in the oven to get hot for at least 15 minutes (See Note 2). While pan is heating up remove the chicken from the buttermilk, shaking off excess, and dredge in the seasoned flour mixture (See Note 3), coating on all sides with one hand.
- Add the melted butter to the heated baking dish and arrange the chicken pieces on top with plenty of room on each side so they "fry" not "steam".
- Bake for 12 minutes, uncovered. Turn the chicken pieces over and bake another 12 minutes or until internal temperature reads 165°F depending on the size of your chicken. (See Note 4) Remove from oven and allow to rest 5 minutes and then serve.
Nutrition Facts : Calories 868 kcal, Carbohydrate 27 g, Protein 61 g, Fat 55 g, SaturatedFat 18 g, Cholesterol 251 mg, Sodium 784 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
KFC EXTRA CRISPY (COPYCAT)
After he perfected his original he made a crispy recipe that was marinated first then fried the conventional way. This one is double dunked into the coating to give it its great taste.
Provided by JustaQT
Categories Chicken
Time 25m
Yield 1 whole chicken
Number Of Ingredients 11
Steps:
- Trim any excess skin and fat from the chicken pieces.
- Preheat the shortening in a deep-fryer to 350 degrees.
- Combine the beaten egg and milk in a medium bowl.
- In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG).
- When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off.
- Working with one piece at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, then the egg and milk mixture again, and then back into the flour.
- Be sure that each piece is coated very generously.
- Stack the chicken on a plate or cookie sheet until each piece has been coated.
- Drop the chicken, one piece at a time into the hot shortening.
- Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown.
- You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly.
- Remove the chicken to a rack or towels to drain for about 5 minutes before eating.
- Note: I suggest (CopyCat) Kentucky Fried Chicken Marinade #75408.
Nutrition Facts : Calories 13006.6, Fat 1315.5, SaturatedFat 334.9, Cholesterol 565.2, Sodium 6377.4, Carbohydrate 204.2, Fiber 7.3, Sugar 0.9, Protein 126
KFC FRIED CHICKEN
Recreate KFC Fried Chicken at home with this copycat recipe.
Provided by Stephanie Manley
Categories Main Course
Time 1h
Number Of Ingredients 17
Steps:
- Cut the chicken into breast, thigh, leg, and wing pieces.
- In a shallow bowl, mix together the flour and all of the seasonings.
- In a large bowl, add buttermilk and beaten egg. Stir or whisk to combine.
- Add the chicken pieces to the buttermilk mixture.
- Soak the chicken for about 30 minutes.
- Place a wire rack on top of a baking sheet.
- To bread the chicken, remove the chicken from the buttermilk and shake off excess.
- Place each piece into the flour mixture.
- Coat the chicken fully and then shake off all of the excess flour.
- Place the chicken onto the wire rack.
- Bread all of the chicken. The breaded chicken should rest for about 15 minutes before frying.
- Heat oil to 350 degrees in a deep fryer. If you do not have a deep fryer you should use a Dutch oven and fill it half full of vegetable shortening. If you are using a Dutch oven, use a thermometer to make sure the temperature is maintained at 350 degrees. If the temperature drops too low, the breading will become greasy.
- Cook the chicken in 2 or 3 batches. The breasts and thighs will take about 15 to 18 minutes to cook. The wings and legs will take about 12 to 13 minutes to cook.
- Drain the fried chicken on a clean wire rack on top of a baking sheet.
Nutrition Facts : Calories 168 kcal, Carbohydrate 31 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 24 mg, Sodium 3241 mg, Fiber 3 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
BEST KETO FRIED CHICKEN
This recipe for keto fried chicken is truly the best- A crispy and crunchy on the outside yet moist and juicy on the inside, no one will know it's low carb- It's even better than KFC!
Provided by Arman
Categories Main Course
Time 15m
Number Of Ingredients 11
Steps:
- Pat the chicken dry and season with salt and pepper. In a bowl, whisk together the eggs and cream. In a separate bowl, whisk together the keto bread crumbs, almond flour, parmesan cheese, garlic powder, and onion powder.
- Dip each piece of chicken in the egg/cream mixture, then in the breadcrumb mixture, until coated. Repeat the process until all the chicken is coated.
- Add ½ inch of oil to a deep pan or pot. Once hot, add the chicken pieces and fry until golden brown and chicken has an internal temperature of 165C.
Nutrition Facts : ServingSize 1 serving, Calories 196 kcal, Carbohydrate 2 g, Protein 16 g, Fat 14 g, Sodium 233 mg, Fiber 1 g
HOW TO MAKE KFC ORIGINAL FRIED CHICKEN: 11 STEPS (WITH PICTURES)
Have you ever craved that Kentucky-fried taste, but just can't get behind the fast food scene? This recipe for copycat KFC may have some crazy ingredients, but it will definitely have the whole family enjoying take out food from the home!...
Provided by wikiHow
Categories Chicken
Number Of Ingredients 5
Steps:
- Blend all of the spices in a food processor until they're all the same size. This includes your celery salt, garlic salt, and kosher salt, as well as your dried herbs, ground black and white pepper, dried mustard, and paprika. Keep pulsing the ingredients until the herbs are broken up and the same size. For a more authentic flavor, add 1/2 teaspoon of Accent Seasoning (MSG) for every 1 pound (0.45 kg) of chicken. MSG is a flavor enhancer, but it's not very healthy. If you can't find oregano or thyme, try marjoram and sage instead.
- Whisk the spice blend into the flour. Pour the flour into a large dish, then add the spice blend. Whisk the ingredients together until everything is combined. Set the bowl aside for later. You'll be placing your chicken pieces in this. The bowl should be big enough to fit at least 1 chicken breast or 1 chicken thigh.
- Beat the egg and buttermilk in a separate bowl. Do not add them to the bowl with the flour and spiced blend. Instead, crack the egg open into a different bowl, then add the buttermilk. Whisk the 2 ingredients together until the yolk has broken up and no streaks remain. Make sure that the bowl is deep enough to submerge all of your chicken pieces.
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- As we know, the batter is the key element of fried chicken and it is what will give our dish the right look. First of all, beat an egg and dip the chicken pieces in it before coating.Here we give some general tips to make a good batter mixture for KFC-style fried chicken that you should take into account before starting:Use a bowl or deep dish to place the flour.Sift flour to prevent lumps from forming.Cover your hands when handling chicken or use any utensil, but do not pinch the meat.Toss the piece of chicken to remove excess flour.Toss the chicken in the hot oil and fry slowly so that the temperature does not drop.By following the steps outlined above, you will achieve the perfect KFC-style batter.
- First of all, place the 200g (1 cup) flour in a bowl or deep dish - you don't want to leave the kitchen all messy - and add all the spices listed in the marinade section. Mix with a fork and add water until you have a homogeneous mass. Be careful that no lumps appear.Add the chicken pieces to the marinade mixture and cover the bowl with plastic wrap. Let it marinate for an hour so that the flavor gets in.
- Once the chicken is marinated, dip it in the beaten egg so that, once added to the batter mixture, it sticks well.Prepare the batter mixture in another bowl, using the remaining 200g (1 cup) flour and the batter spices. Dip the chicken in this mixture and place on a tray; this way, it'll acquire that peculiar and irregular surface that characterizes KFC-style chicken.
- Heat a deep pan, using approximately ½ liter of oil for frying. Note that cooking chicken in a fryer gives it a more accurate result.When the oil is hot, throw in the pieces of chicken. Let the batter set, then lower the heat slightly so that the chicken is cooked well without getting too dry inside. Cook for around 8 minutes, turning up the heat again to give the final crunch.Serve your KFC-style fried chicken with fries, baked or grilled corn or coleslaw - and don't forget chilled drinks!
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