Copycat KFC’s Fried Chicken!
I saw this recipe leaked on the evening news, and we had to pause our DVR while my husband took a screenshot so that we can try out this recipe. We had too!
This was said to be leaked by the colonel himself, like, a long time ago, but KFC denied that ever happened, of course, because that recipe needs to be kept under lock and key!! Well, at least after I try it out;)
So, I would not go as far as saying this is a dead ringer, like my Copycat Mastro’s Butter Cake, but it sure is darn close. In my opinion anyway. This recipe has 11 different spices, and they all add so much flavor, and pow wow to this chicken!
I love trying out copycat recipes, because mastering, or even coming close to re-creating a famous delicious bite, is like winning some kind of personal award or something!
If you like spice, you will love this fried chicken. It has a zing, that can’t be missed. This Copycat KFC Fried Chicken, has 11 different spices, and, I must say that I filled up my spice rack pretty fast, with all of these delicious spices! !The crunchiness, and tender fried chicken, is the best meal you will have all week! Add in some Cole Slaw, and Corn on the Cob, and we are at KFC at home!
2 cups of flour
4 tablespoons paprika
2 garlic salt
3 tablespoons white pepper
3/4 tablespoon salt
1 tablespoon celery salt
1 tablespoon ground ginger
1 tablespoon dried mustard
1 tablespoon black pepper
1/2 tablespoon dried thyme
1/2 tablespoon dried basil
1/3 tablespoon dried oregano
Vegetable oil for frying
Wash chicken pieces, and pat dry. In a large re-sealable bag, combine flour, and all 11 spices. Mix flour mixture, and add chicken pieces, to flour mixture. Shake bag, to coat chicken. Remove chicken pieces, from flour mixture, and shake off excess. Place floured chicken pieces on a baking sheet, and set aside while we warm up the oil for frying.
In a large frying pan, or cast iron skillet, place enough oil to fill the pan about an inch.
Heat oil to 350 degrees. Fry chicken pieces in batches for about 15-18 minutes, while turning pieces of chicken occasionally, until chicken is golden, and chicken registers 180 degrees on a meat thermometer. Drain chicken on paper towels, and serve warm.
Ingredients
- 2 cups of flour
- 4 tablespoons paprika
- 2 garlic salt
- 3 tablespoons white pepper
- 3/4 tablespoon salt
- 1 tablespoon celery salt
- 1 tablespoon ground ginger
- 1 tablespoon dried mustard
- 1 tablespoon black pepper
- 1/2 tablespoon dried thyme
- 1/2 tablespoon dried basil
- 1/3 tablespoon dried oregano
- Vegetable oil for frying
Instructions
- Wash chicken pieces, and pat dry. In a large re-sealable bag, combine flour, and all 11 spices. Mix flour mixture, and add chicken pieces, to flour mixture. Shake bag, to coat chicken. Remove chicken pieces, from flour mixture, and shake off excess. Place floured chicken pieces on a baking sheet, and set aside while we warm up the oil for frying.
- In a large frying pan, or cast iron skillet, place enough oil to fill the pan about an inch.
- Heat oil to 350 degrees. Fry chicken pieces in batches for about 15-18 minutes, while turning pieces of chicken occasionally, until chicken is golden, and chicken registers 180 degrees on a meat thermometer. Drain chicken on paper towels, and serve warm.
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