Description
This Copycat KFC Fried Chicken cracks the Colonel’s code with an 11-spice blend for that iconic crispy, juicy flavor. Pressure-fryer method included!
Ingredients
For the Spice Mix:
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2 tbsp paprika
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2 tsp garlic salt
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2 tsp onion powder
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2 tsp black pepper
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1 tsp white pepper
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1 tsp dried oregano
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1 tsp dried basil
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1 tsp dried marjoram
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1 tsp celery salt
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½ tsp dried thyme
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½ tsp mustard powder
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½ tsp ground ginger
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¼ tsp cayenne
For the Chicken:
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3 lbs chicken pieces (legs, thighs, breasts)
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2 cups buttermilk
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2 eggs
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3 cups all-purpose flour
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1 tbsp baking powder
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2 tsp salt
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Vegetable oil (for frying)
Instructions
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Marinate: Soak chicken in buttermilk + eggs 4+ hours (overnight best).
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Spice Blend: Mix all 13 spices in small bowl.
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Dredge: Combine flour, baking powder, salt, and 3 tbsp spice mix. Coat chicken thoroughly.
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Rest: Let coated chicken sit 15 mins for crust to set.
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Fry: Heat oil to 350°F. Fry 12-15 mins (dark meat) or 8-10 mins (white meat) until 165°F internal temp.
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Drain: Place on wire rack (not paper towels) to keep crisp.
Notes
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Pressure Cooker Hack: Use air fryer lid at 375°F for 25 mins (spray with oil)
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Gluten-Free: Substitute rice flour + cornstarch
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Extra Crispy: Double-dip in buttermilk and flour
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Storage: Re-crisp in air fryer at 375°F for 5 mins
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 1g
- Sodium: 890
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 115mg