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Copycat KFC's Fried chicken

This recipe focuses on recreating KFC's signature fried chicken flavor profile, specifically detailing the iconic 11 herbs and spices blend. It provides the essential coating mix to achieve a crispy, aromatic fried chicken, emphasizing the classic preparation method for a truly nostalgic taste experience.
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Servings: 6 people
Course: lunch/dinner
Cuisine: American
Calories: 1713.2
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups of flour
  • 4 tablespoons paprika
  • 2 garlic salt
  • 3 tablespoons white pepper
  • 3/4 tablespoon salt
  • 1 tablespoon celery salt
  • 1 tablespoon ground ginger
  • 1 tablespoon dried mustard
  • 1 tablespoon black pepper
  • 1/2 tablespoon dried thyme
  • 1/2 tablespoon dried basil
  • 1/3 tablespoon dried oregano
  • Vegetable oil for frying

Equipment

  • 1 Deep-Fryer or Large Dutch Oven For safe and effective deep-frying.
  • 1 Instant-Read Thermometer Crucial for maintaining optimal oil temperature.
  • 1 Wire Rack with Baking Sheet For draining excess oil and maintaining crispness.
  • 2 Large Mixing Bowls For preparing the spice blend and dredging station.
  • 1 Tongs For safely handling and turning chicken in hot oil.

Method
 

  1. In a large bowl, combine the flour with paprika, garlic salt, white pepper, salt, celery salt, ground ginger, dried mustard, black pepper, dried thyme, dried basil, and dried oregano, mixing thoroughly to create the spice blend.
  2. Prepare your chicken pieces by patting them very dry with paper towels; lightly season with salt and black pepper directly on the chicken.
  3. Set up a dredging station: one bowl with the seasoned flour mixture and a second bowl with a liquid dredge (e.g., 1 cup buttermilk or 2 eggs whisked with 1/4 cup milk).
  4. Dredge each chicken piece first in the liquid, allowing excess to drip off, then transfer to the seasoned flour, pressing firmly to ensure a complete and even coating. For extra crispiness, repeat the liquid and flour dredge.
  5. In a deep-fryer or large Dutch oven, heat at least 3-4 inches of vegetable oil to 325-350°F (160-175°C), monitoring with an instant-read thermometer.
  6. Carefully lower 3-4 chicken pieces into the hot oil, ensuring not to overcrowd the pot, which would lower the oil temperature.
  7. Fry the chicken for approximately 6-8 minutes per side, or until it reaches a deep golden brown and an internal temperature of 165°F (74°C). Cooking time varies by piece size.
  8. Using tongs, remove the cooked chicken from the oil and place it on a wire rack set over a baking sheet to allow excess oil to drain, preserving its crispness.
  9. Allow the oil temperature to return to 325-350°F before adding the next batch of chicken to ensure consistent results.
  10. Serve the copycat KFC fried chicken hot, alongside your favorite sides.

Notes

Optimal oil temperature is paramount; aim for 325-350°F (160-175°C). Too low, and the chicken becomes greasy; too high, and the exterior burns before the interior cooks. For an authentic crispy, craggy texture, consider a double dredge: flour, then a buttermilk or egg wash, and a final coat of flour, pressing firmly. Lightly season the chicken pieces themselves with salt and pepper before dredging to build a deeper flavor profile. Fry in small batches to prevent overcrowding and ensure the oil temperature doesn't drop too drastically, which can lead to soggy chicken.