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Copy Cat KFC Fried Chicken Recipe

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★★★★★

4.6 from 83 reviews

This Copy Cat KFC Fried Chicken recipe delivers irresistibly crispy and flavorful chicken with a signature double-fry technique and a secret blend of spices. Marinated briefly for flavor and tenderness, the chicken is coated in a special batter and fried twice to create a golden, crunchy crust that stays crispy even when cooled. Perfect for a cozy meal or sharing, this recipe brings the iconic KFC taste right to your kitchen with simple ingredients and straightforward steps.

Ingredients

Scale

Chicken Marinade

  • 340 g chicken pieces
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp chili powder
  • 1 tbsp cornstarch
  • 1 egg

Dry Coating

  • 100 g all purpose flour
  • 50 g cornstarch
  • 5 g baking powder
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1 tsp garlic powder

Instructions

  1. Prepare the marinade: In a bowl, combine the chicken pieces with 1/2 teaspoon salt, black pepper, onion powder, garlic powder, chili powder, and cornstarch. Mix thoroughly to coat all pieces evenly. Let the chicken marinate for about 15 minutes to absorb the flavors and tenderize.
  2. Make the dry coating mix: In a medium bowl, mix together the flour, cornstarch, baking powder, salt, onion powder, and garlic powder. Divide the mixture into roughly two-thirds and one-third portions.
  3. Prepare the wet batter: Take the smaller portion of the dry mix, add the egg, and whisk together. Slowly pour in about 30 milliliters of water while stirring until the batter is smooth but slightly thick—not too runny.
  4. Coat the chicken: First dredge each chicken piece in the larger portion of the dry flour mix, then dip it into the wet batter carefully so the first coating stays intact. Finally, roll the chicken back into the dry flour mixture for a final coat. Shake off any excess flour gently.
  5. First fry: Heat oil in a deep pan or fryer to medium heat, approximately 350°F (175°C). Fry the coated chicken pieces for about 5-7 minutes until they turn light golden. Remove and drain on paper towels to get rid of excess oil.
  6. Second fry for crispiness: Return the drained chicken to the hot oil and fry again until a deep golden brown and crispy, watching carefully to avoid burning. This step crisps up the crust to perfection.
  7. Serve and enjoy: Plate the chicken immediately for the best crunch. Pair with your favorite sauces such as spicy mayo, ketchup, or classic dips. Enjoy the crunchy, juicy flavor while warm.

Notes

  • Marinate the chicken for at least 15 minutes to ensure flavors penetrate and the chicken remains juicy.
  • Shake off excess flour after coating but avoid wiping it off completely to maintain a crisp crust.
  • Maintain medium heat during frying; too hot oil will burn the coating, too cool will produce greasy chicken.
  • Double frying is essential for extra crunch; never skip this step for best texture.
  • Use a wire rack to drain the chicken between fries to prevent sogginess from trapped steam.
  • Messy kitchens are expected; enjoy the process and clean up later.

Keywords: fried chicken, KFC copycat, crispy fried chicken, double fried chicken, homemade fried chicken, southern fried chicken

Find it online: https://deliciousdishspot.com/copy-cat-kfc-fried-chicken-recipe/