Introduction

Enjoy the irresistible crunch and juicy tenderness of this Copy Cat KFC Fried Chicken. Double-fried for that unbeatable crispiness, this recipe packs bold flavors with a simple spice marinade and a secret triple-layer coating. Perfect for a satisfying homemade fried chicken experience!

A shiny silver metal bowl filled with about seven pieces of golden brown fried chicken, each with a rough, crunchy texture showing detailed breading. The piece in the foreground is held by silver chopsticks, showing its uneven crispy coating and slightly different shades of golden brown. The background has a soft focus on the other fried chicken pieces piled loosely inside the bowl, all resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

340 g chicken pieces
1/2 tsp salt (for marinade)
1/2 tsp black pepper
1 tsp onion powder (for marinade)
1 tsp garlic powder (for marinade)
1/2 tsp chili powder
1 tbsp cornstarch (for marinade)
1 egg
100 g all-purpose flour
50 g cornstarch (for coating)
5 g baking powder
1/2 tsp salt (for coating)
1/2 tsp onion powder (for coating)
1 tsp garlic powder (for coating)
30 ml water (for batter)
Oil for frying

Instructions

Step 1: In a bowl, combine the chicken with 1/2 tsp salt, black pepper, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp chili powder, and 1 tbsp cornstarch. Mix well to coat each piece thoroughly. Let the chicken marinate for 15 minutes for maximum flavor.
Step 2: In another bowl, mix together 100 g flour, 50 g cornstarch, 5 g baking powder, 1/2 tsp salt, 1/2 tsp onion powder, and 1 tsp garlic powder. Split this dry mixture roughly into two parts: two-thirds for dry dredging and one-third to make the wet batter.
Step 3: Whisk the egg into the smaller portion of the dry mix, then add about 30 ml water while stirring to create a smooth, slightly thick batter. Adjust water slightly if needed for consistency.
Step 4: Coat each marinated chicken piece first in the larger dry mix, ensuring all sides are covered. Then dip the chicken into the wet batter, followed by another roll in the dry mix. Shake off excess flour gently to maintain a thick coating.
Step 5: Heat oil in a pan or deep fryer to medium heat (around 350°F/175°C). Fry the chicken pieces until they turn a light golden color, about 5 to 7 minutes depending on size. Remove and drain on paper towels.
Step 6: Return the chicken to the hot oil for a second fry. This double-fry crisps the coating perfectly. Fry until the chicken reaches a deep golden brown and is very crispy. Drain again on paper towels briefly.
Step 7: Serve the hot, crispy chicken immediately with your favorite dipping sauces such as spicy mayo or ketchup for a finger-licking experience.

Tips & Variations

For extra flavor, don’t skip the 15-minute marinating step—this seals in juiciness and boosts seasoning.
Keep oil temperature steady at medium heat to avoid greasy or burnt chicken.
If your coating clumps, shake off excess gently rather than wiping it off to keep the crust intact.
Try tossing the fried chicken in a spicy honey garlic glaze or serve with crispy bao buns for colorful variations.
To make gluten-free, substitute the flour with a gluten-free blend that contains starches like rice or tapioca.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven or air fryer at 350°F (175°C) to restore crispiness. Avoid microwaving as it can make the coating soggy.

How to Serve

A close-up view of a silver metal bowl filled with six pieces of golden brown fried chicken, each piece featuring a rough and crispy texture with uneven crumbles on the surface. One piece is held above the bowl by a pair of silver metal chopsticks, showing detailed bumps and crunchy coating on its surface. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why do I need to marinate the chicken?

Marinating allows the spices to penetrate the meat and tenderizes it, resulting in juicier, more flavorful chicken. The cornstarch in the marinade also helps create a subtle initial crispiness.

Can I skip the double frying step?

While you can skip it, double frying is key to achieving the signature crunch and a golden coating. The first fry cooks the chicken through, and the second fry crisps up the exterior without overcooking.