Copycat KFC Fried Chicken

$- Chicken: Use 10 pieces of legs and thighs for authentic flavor - Buttermilk: Essential for marination to tenderize the meat - Flour and Seasonings: The blend of spices for the perfect coating To make Copycat KFC fried chicken, gather the following items: - 10 pieces of chicken (legs and thighs preferred) - 2 cups buttermilk - 2 cups all-purpose flour - 1 teaspoon paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon cayenne pepper (adjust for spice preference) - 1 teaspoon dried thyme - 1 teaspoon dried basil - Vegetable oil (for frying) Each ingredient plays a key role. The chicken provides the main flavor, while buttermilk helps make it tender. The flour and seasonings create that crispy, tasty coating we all love. Using legs and thighs gives a rich taste and juicy meat. Buttermilk acts like a magic potion, soaking into the chicken, making it soft. The flour and spices mix together to form a crunchy shell. This combination sets the stage for a true fried chicken delight. For the full recipe, check the instructions later in the article! To start, take your chicken pieces and place them in a large bowl. Pour in the buttermilk, making sure all of the chicken is well-coated. This step is crucial as the buttermilk tenderizes the meat and adds great flavor. Cover the bowl and refrigerate the chicken for at least 4 hours. If you can, let it marinate overnight for even better results. Next, grab another large bowl for the coating. Combine the flour with the spices: paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper, thyme, and basil. Mix these ingredients well. A thorough mixture ensures every bite of chicken is flavorful. Take your time to blend the spices into the flour. Now it’s time to cook! Heat about 2 inches of vegetable oil in a heavy-bottomed skillet or deep fryer over medium-high heat. Aim for a temperature of 350°F (175°C). Use a thermometer to check the oil. When it’s hot, carefully add the coated chicken pieces. Avoid overcrowding the pan, as this can lower the oil temperature. Fry each piece for 12-15 minutes, flipping halfway through. The chicken should be golden brown and reach an internal temperature of 165°F (75°C). Once done, transfer the chicken to a wire rack over a baking sheet to drain excess oil. Let it rest for about 5-10 minutes. This helps achieve maximum crispiness. For the full recipe, don't forget to check back to the beginning! To get that perfect crispy crust, oil temperature is key. Heat the vegetable oil to 350°F (175°C). Use a thermometer to check the heat. If the oil is too cool, the chicken will absorb oil and get greasy. If it's too hot, the outside may burn before the inside cooks. Resting the chicken after frying is also important. Once you take it out of the oil, let it sit for 5-10 minutes on a wire rack. This step helps keep the crust crispy. It allows steam to escape, so the coating stays crunchy. One big mistake is overcrowding the pan. If you place too many pieces in at once, the temperature drops. This makes the chicken cook unevenly and lose its crispiness. Always fry in batches. Another mistake is not marinating long enough. For the best flavor and tenderness, let the chicken soak in buttermilk for at least 4 hours or overnight. This extra time makes a huge difference. It helps the spices penetrate the meat and keeps it juicy. For the full recipe, check the detailed steps and ingredients. {{image_2}} If you love heat, try adjusting the cayenne pepper in the recipe. You can add more for a hotter kick or use less if you prefer a milder flavor. Adding extra spices like chili powder or smoked paprika can create a unique flavor profile. These spices will add depth and a nice twist to the classic taste. Experiment and find your perfect level of spice! Herbs can elevate your fried chicken to new heights. Consider adding dried oregano, rosemary, or parsley to the flour mixture. Each herb brings its own flavor, making your chicken unique and tasty. You can also try using cornmeal as part of your coating. Cornmeal gives a different texture and a slight sweetness. It’s a fun way to switch things up while keeping that crispy goodness. For a full recipe with all the details, check the Full Recipe section. To keep your Copycat KFC Fried Chicken fresh, store it right. First, let the chicken cool down to room temperature. Then, place it in an airtight container. You can refrigerate it for up to 3 days. If you want to keep it longer, freeze the chicken. Wrap each piece in plastic wrap, then place them in a freezer bag. This way, the chicken stays good for up to 3 months. Reheating chicken can be tricky. You want to keep it crispy, not soggy. The best way is to use an oven. Preheat your oven to 375°F (190°C). Place the chicken on a baking sheet. Bake it for about 15-20 minutes. This helps restore the crispiness. You can also use an air fryer. Set it to 350°F (175°C) and cook for about 10 minutes. Both methods ensure even heating and great taste. For the best flavor, marinate the chicken for at least 4 hours. I prefer marinating overnight. This time allows the buttermilk to tenderize the meat. It also helps the spices soak in deeply. The longer you wait, the better the taste. Yes, you can use chicken breasts. However, thighs and legs give more flavor. Breasts cook faster, so they can dry out. Thighs and legs have more fat, making them juicier. If you choose breasts, watch the cooking time closely. Vegetable oil works well for frying chicken. It has a high smoke point, which is perfect for deep frying. You can also use peanut oil or canola oil. Both have similar benefits and flavors. These oils help achieve a crispy coating without burning. In this blog post, we explored key ingredients for great fried chicken, like marinated chicken, buttermilk, and the right coatings. I shared step-by-step instructions, from marinating to frying. We discussed tips for peak crispiness and how to avoid common mistakes. You also learned about fun variations to spice things up and how to properly store leftovers. With this knowledge, you can create your perfect fried chicken masterpiece at home. Enjoy the cooking process and the delicious results!$

Discover the secret to making Crispy Southern Delight chicken that will leave everyone craving more! This easy recipe features tender marinated chicken coated in a flavorful blend of spices for the ultimate crunch. Perfect for family dinners or gatherings, follow simple steps to create mouthwatering fried chicken that's golden brown and delicious. Click through for the full recipe and tips to impress your guests!

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Ingredients

10 pieces of chicken (legs and thighs preferred)

2 cups buttermilk

2 cups all-purpose flour

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper (adjust for spice preference)

1 teaspoon dried thyme

1 teaspoon dried basil

Vegetable oil (for frying)

Instructions

Marinate Chicken: In a large bowl, combine chicken pieces and buttermilk. Make sure the chicken is well-coated. Cover and refrigerate for at least 4 hours, preferably overnight to tenderize and infuse flavors.

Prepare the Coating: In a separate large bowl, mix together the flour, paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper, thyme, and basil until well combined.

Dredge the Chicken: Remove chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing the flour into the chicken to ensure an even coating. Shake off any excess flour and set aside.

Heat the Oil: In a large, heavy-bottomed skillet or deep fryer, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure the temperature is correct for frying.

Fry the Chicken: Carefully place the coated chicken pieces in the hot oil, cooking in batches to avoid overcrowding. Fry each piece for about 12-15 minutes, flipping halfway through, until the chicken is golden brown and cooked through (internal temperature should reach 165°F/75°C).

Drain and Rest: Once cooked, transfer the chicken to a wire rack set over a baking sheet to drain excess oil. Let it rest for 5-10 minutes to achieve maximum crispiness.

Serve: Enjoy your homemade crispy fried chicken with your choice of dipping sauces and sides!

Prep Time, Total Time, Servings: 4 hours (marination) | 30 minutes | 4-6 servings