KFC is synonymous in my house with March Madness. There is just something about fried chicken and basketball that is like peanut butter and jelly. I love the crispy breading and the moist chicken. The only problem is that it’s expensive for those on a budget, and if you go to the wrong KFC it’s possible to get a batch that’s more greasy than chicken. So, here is the best copycat KFC recipe!
Copycat KFC Recipe
An Airfryer: If you’re hoping to avoid the oil, then this is what you need!
A deep fryer: If you really want to commit, then getting one of these knocks a pan and oil out of the park. Not only does it make frying less messy, it also makes is safer and easier to do quality control.
- 2 c. flour
- 2/3 Tbsp. salt
- 1/2 Tbsp. dried thyme
- 1/2 Tbsp. dried basil
- 1/3 Tbsp. dried oregano
- 1 Tbsp. celery salt
- 1 Tbsp. ground black pepper
- 3 Tbsp. paprika
- 1 Tbsp. dried mustard
- 2 Tbsp. garlic salt
- 1 Tbsp. ground ginger
- 3 Tbsp. ground white pepper
- 2 tsp. MSC or Accent Seasoning
- 1 c. buttermilk
- 1 egg
- oil for frying (if not using air fryer)
- 1 chicken cut into 10 pieces: 2 wings, 2 legs, 2 thighs, 2 breasts cut in half
Process For Copycat KFC Recipe:
Start by putting all of the spices into your food processor and blending until everything is nice and uniform in size. You want it to all look like small ground spices. Next up, put your flour in a bowl and whisk in the herbs and spices. Meanwhile, in a separate bowl, whisk together the buttermilk and egg until well combined. Next, toss the chicken into the buttermilk mixture for at least thirty minutes. Lastly, take the chicken out of the buttermilk and allow the extra buttermilk to drip off before dredging the chicken pieces in the flour mixture until well coated. Once the chicken is coated, let it rest for about twenty minutes.
While it’s resting, get your air fryer or you deep fryer ready. Whether your using oil or the air fryer, you want the temperature to be 350F so that it cooks the chicken thoroughly. Lastly, fry the chicken in small groups for about 15-18 minutes. Remove the chicken from the fryer and rest on a wire drying rack. Serve and enjoy!
I’d suggest serving this chicken with some delicious coleslaw, fresh watermelon, and corn on the cob!