Kfc Copycat Chicken Recipes

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EASY COPYCAT KFC CHICKEN RECIPE



Easy Copycat KFC Chicken Recipe image

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

2 cups all-purpose flour
2 teaspoons salt
1-1/2 teaspoons dried thyme leaves
1-1/2 teaspoons dried basil leaves
1 teaspoon dried oregano leaves
1 tablespoon celery salt
1 tablespoon ground black pepper
1 tablespoon ground yellow mustard
1/4 cup paprika
2 tablespoons garlic salt
1 tablespoon ground ginger
3 tablespoons ground white pepper
1 cup buttermilk
1 egg, beaten
1 chicken, cut up into eight pieces
Neutral oil for frying, like canola or peanut oil
MSG seasoning, like Ajinomoto or Accent

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

KFC FRIED CHICKEN



KFC Fried Chicken image

Recreate KFC Fried Chicken at home with this copycat recipe.

Provided by Stephanie Manley

Categories     Main Course

Time 1h

Number Of Ingredients 17

2 cups all-purpose flour
⅔ tablespoon salt
½ tablespoon ground thyme
½ tablespoon basil
⅓ tablespoon oregano
1 tablespoon celery salt
1 tablespoon black pepper
1 tablespoon dry mustard powder
4 tablespoon paprika
2 tablespoons garlic salt
1 tablespoon ground ginger
3 tablespoons ground white pepper
½ teaspoon Accent flavor enhancer (MSG) (optional)
1 whole chicken
1 egg (beaten)
1 cup full-fat buttermilk
vegetable oil (for frying)

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

KFC ORIGINAL RECIPE CHICKEN (COPYCAT)



KFC Original Recipe Chicken (Copycat) image

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

1 premium quality fresh young roasting chicken, cut-up
2 quarts cold water
2 tablespoons morton lite salt
2 teaspoons Accent seasoning (optional)
5 teaspoons nonfat dry milk powder
1 1/2 tablespoons fine sea salt
2 teaspoons egg white powder (cornstarch okay)
1 teaspoon Accent seasoning (optional)
1/4 teaspoon garlic powder
5 teaspoons ground peppercorns (3 tsps black, plus 2 tsps white)
2 teaspoons ground dalmatian sage
1 1/2 teaspoons sweet paprika
1 teaspoon ground coriander
1 teaspoon ground ginger
1/2 teaspoon celery salt
1/2 teaspoon ground savory
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/4 teaspoon ground parsley
1/4 teaspoon ground vanilla bean
2 cups unbleached bread flour

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



Copycat KFC Recipe image

The secret KFC recipe for its original fried chicken has never been revealed, but this is a good copy. Just like the real thing, it contains 11 herbs and spices.

Provided by Peggy Trowbridge Filippone

Categories     Entree     Lunch     Dinner

Time 40m

Number Of Ingredients 16

1 large egg
1 cup buttermilk
1 (3-pound) chicken (cut into 6 pieces)
1 cup all-purpose flour
1 teaspoon ground oregano
1 teaspoon chili powder
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon pepper
2 teaspoons salt
2 tablespoons paprika
1 tablespoon onion salt
1 teaspoon garlic powder
2 tablespoons Accent (MSG seasoning)
1 can lard (enough to cover chicken in the fryer)

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

KFC EXTRA CRISPY CHICKEN (COPYCAT)



KFC Extra Crispy Chicken (Copycat) image

My best-to-date copycat recipe for replicating KFC's 'Extra Crispy' chicken. Note: This recipe requires 1/2 cup of my Recipe #453973. Yields one batch fried chicken (8-10 pieces, or up to 16 drumsticks). For a bulk mix of this same recipe for quick and easy breading, use Recipe #493078. 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 Breast

Time 5h20m

Yield 6 serving(s)

Number Of Ingredients 21

1 premium quality fresh young roasting chicken, cut-up
2 quarts cold water
2 tablespoons morton lite salt
2 teaspoons Accent seasoning
1/2 cup seasoning (Bulk KFC Original Recipe Seasoning (Copycat))
4 teaspoons cornflour or 4 teaspoons masa harina
1 tablespoon ground tellicherry black pepper
2 1/2 teaspoons superfine sugar
2 teaspoons Accent seasoning
2 teaspoons celery salt
1 1/4 teaspoons Lawry's Seasoned Salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon baking soda
1/4 teaspoon smoked paprika
1/8 teaspoon citric acid
1/8 teaspoon ground turmeric
3 3/4 cups self-rising flour
1/4 cup packed cornstarch
4 quarts water
vegetable oil or vegetable shortening

Steps:

  • NOTES: USE ONLY SELF-RISING FLOUR (MAKE YOUR OWN, IF NECESSARY, FOLLOWING A TRUSTED RECIPE). YOU MAY USE MASA HARINA FLOUR (TAMALE FLOUR) IN PLACE OF CORN FLOUR. YOU MAY USE 1/4 TEASPOON LEMON PEPPER IN PLACE OF 1/8 TEASPOON CITRIC ACID. (STEP ONE): RINSE and blot chicken pieces; MIX 2 quarts (8 cups) cups cold water with 2 tablespoons morton lite salt and 2 teaspoons Accent seasoning in a large wide saucepan (with an accompanying lid) until dissolved; ADD chicken pieces; COVER and transfer to refrigerator; MARINATE chicken at least 4 hours in refrigerator, turning chicken as needed. NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE MARINADE WITH CHICKEN, COVERED, OVER LOW HEAT FOR 20-30 MINUTES (TURN CHICKEN ONCE MIDWAY THROUGH).
  • INTO a large mixing bowl, add the SEASONED FLOUR ingredients except the self-rising flour and cornstarch; BREAK up any clumps if present, by hand or using the back of a spoon; WHISK well with a wire whisk until well blended; ADD 3 3/4 cups self-rising flour and 1/4 cup packed cornstarch; WHISK mixture well until thoroughly combined.
  • ADD 4 quarts water to a large bowl or saucepan for the WATER WASH.
  • REMOVE chicken from marinade with tongs; PLACE chicken into large bowl containing the SEASONED FLOUR and coat well; REMOVE chicken from seasoned flour bowl using tongs; PLACE chicken portions onto a platter; REPEAT procedures with remaining chicken pieces.
  • DIP one piece breaded chicken using tongs, into the WATER WASH to wet completely; DROP wet chicken into the SEASONED FLOUR again and toss until slightly clumpy (you may flick water into breading to get more small clumps, which is what you want); PLACE double-breaded breaded chicken onto a platter to rest for 15-20 minutes.
  • PREHEAT manufacturer's recommended amount of pure shortening or vegetable oil (or a blend of both) in deep-fryer to 315°F (OR) preheat enough fat to immerse chicken completely in deep heavy stovetop pot to 315°F - 325°F (use a heat-safe thermometer to gauge).
  • PLACE breaded chicken to the elevated fry basket in deep-fryer without crowding; LOWER the basket slowly into the hot fat (or gently lower breaded chicken pieces using tongs into stovetop pot, turning once halfway through frying duration).
  • FRY chicken between 16-20 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done).
  • DRAIN on a wire rack over a paper towel-lined baking sheet; REPEAT the same cooking procedures until all chicken is fried. DRAIN chicken on a wire rack over a paper towel-lined baking sheet; TRANSFER rack over a baking sheet and keep chicken warmed in a preheated 170°F oven until serving.
  • SERVE and enjoy!

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From cheekykitchen.com


COPYCAT KFC ROTISSERIE STYLE CHICKEN RECIPE | CDKITCHEN.COM
Set aside. Place chicken in baking dish, tucking wings and legs under and/or tie chicken with kitchen twine. Cover chicken with basting liquid entirely on all sides. Bake chicken uncovered in a 400 degrees F oven 40-45 minutes, basting chicken with liquid throughout the cooking time, or until nicely browned. Remove from oven, cover baking dish ...
From cdkitchen.com


10 EASY COPYCAT KFC RECIPES - INSANELY GOOD
2022-06-07 5. KFC Potato Salad. Potato salad is a creamy side dish that’s perfect for potlucks and picnics. The combination of soft and starchy potatoes, onions, carrots, and celery creates such beautiful colors. The creamy mayo mix is the perfect creamy dressing that …
From insanelygoodrecipes.com


TOP SUGGESTIONS FOR KFC
Copycat KFC Fried Chicken Recipe - Sweet Pea's Kitchen top sweetpeaskitchen.com. How to make KFC fried chicken recipe. In a small bowl, combine the basil, thyme, oregano, salt, paprika, garlic powder, mustard powder, celery salt, ground white pepper and ground ginger. Stir to combine them all completely. Place ½ of the seasoning mixture into a ...
From therecipes.info


EASY OVEN FRIED CHICKEN - KFC COPYCAT ORIGINAL FRIED CHICKEN
2019-06-09 Instructions. Preheat oven to 375 degrees F. Create the Dredge Station: In a shallow bowl, beat the eggs and then whisk in the buttermilk. In a separate bowl or shallow dish, combine all the dry ingredients to make the coating mix. Prepare the Chicken: Trim the chicken and remove any excess fat.
From kitchendreaming.com


A KFC COPYCAT - ALBERTA CHICKEN PRODUCERS RECIPES AND INDUSTRY …
2017-06-07 Place a 13 x 9 inch baking dish in the oven to get hot for at least 15 minutes. While pan is heating up remove the chicken from the buttermilk, shaking off excess, and dredge in the seasoned flour mixture, 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 ...
From chicken.ab.ca


KFC ORIGINAL RECIPE CHICKEN (COPYCAT) - FORK TO SPOON
How To Use KFC Original Recipe Chicken (Copycat) The key to using this mix is that it goes into all-purpose flour (2 cups). This is mixed together and then processed in a food processor to coat the mixture altogether. To Make Fried Chicken Using This Seasoning Mix: Then soak your chicken in buttermilk and egg, and let it soak overnight (place it in the refrigerator). Then after …
From forktospoon.com


KFC COPYCAT FRIED CHICKEN - THE MIDNIGHT BAKER
2016-01-24 Shake the bag well to blend. Heat the oil (if not using an electric deep fryer, the oil level should be about 2-inches) to 350 degrees F. Deep-fry thermometer is strongly recommeded. Dip the chicken in the beaten egg, letting excess run off, then place in the bag of flour and toss until well coated.
From bakeatmidnite.com


THE BEST COPYCAT RECIPE FOR THE FAMOUS KFC CHICKEN BOWL …
2021-09-16 Instructions. Make mashed potatoes according to package instructions. Cook the chicken tenders according to package instructions. Layer in the following order in a 9×13 casserole dish: mashed potatoes, frozen corn, chickien tenders, cheese, gravy. Bake at 350F for about 20 minutes.
From theblogette.com


13 POPULAR KFC COPYCAT RECIPES TO MAKE AT HOME- THEFOODXP
First, you need the KFC 11 secret spices and herbs for this recipe. Mix the secret spices and the herbs with flour, salt, and brown sugar. This is the seasoned flour to cover your chicken. Then, dip the chicken in some beaten egg and coat it with flour. Then, deep-fry it and done.
From thefoodxp.com


KENTUCKY FRIED CHICKEN ORIGINAL RECIPE BY TODD WILBUR
Heat the oil in a deep fryer to 300 degrees F. 3. Make the breading by combining all of the ingredients in a large bowl. 4. In a separate bowl, beat the eggs and then stir in the milk. 5. When the oil is hot, dip each piece of chicken in the egg and …
From topsecretrecipes.com


SOUTHERN KFC SECRET FRIED CHICKEN RECIPE!
2016-07-01 Instructions. Take all of your pieces of chicken & lightly season them with salt/pepper & set aside. In a shallow bowl, whisk your eggs, set aside. In a large shallow bowl,combine flour and all remaining ingredients, mix well. In your large ziplock bag place HALF the flour/seasoning mixture into the bag, reserve other half for later in the bowl.
From myincrediblerecipes.com


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