This Copy Cat KFC Fried Chicken delivers a crisp, peppery crust and tender, juicy chicken inside — the kind of fried chicken that cracks when you bite it and leaves a savory, garlicky finish. The texture comes from a two-step batter and double-fry method that locks in moisture and builds a crunchy golden shell. It’s surprisingly easy: a short marinate, a split flour batter, and two quick frying steps. Serve it with mashed potatoes, coleslaw, or your favorite dipping sauce for a classic comfort-food plate. If you enjoy restaurant-style fried chicken, you can compare techniques with this easy chicken fried chicken recipe to choose your favorite method.

Why You’ll Love This Copy Cat KFC Fried Chicken

Classic KFC-style flavor with garlic and onion powder and a mild chili kick.
Crunchy, layered coating from flour → wet batter → flour for extra crispiness.
Double frying keeps the inside juicy and the outside deeply golden.
Quick marinate (15 minutes) makes it an easy weeknight treat.
Uses common pantry ingredients: flour, cornstarch, baking powder, and simple spices.
Flexible portion size — this recipe is easy to scale up or down.
Hands-on steps are short and simple; no complicated equipment needed.
Great for dipping — pairs well with ketchup, honey mustard, or spicy mayo.

What Is Copy Cat KFC Fried Chicken?

Copy Cat KFC Fried Chicken is a home-style version of the famous fried chicken with a seasoned, crunchy coating and moist meat inside. The recipe builds flavor in two places: a quick marinate for the chicken and a seasoned dry and wet coating. The cooking method is deep-frying in two stages — a lower-temperature initial fry to cook through, and a hotter finish to crisp the crust. The vibe is classic comfort food, perfect for family dinners, casual gatherings, or weekend indulgence.

Ingredients for Copy Cat KFC Fried Chicken

For the Chicken Marinade

340 g chicken
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

For the 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

For the Wet Batter

1 egg

Ingredient Notes (Substitutions, Healthy Swaps)

Chicken: Use any cut you like (thighs, drumsticks, breast). Cooking time varies by cut and bone-in vs boneless. Bone-in pieces will take longer.
Flour and cornstarch: The mix of flour + cornstarch gives a light, crispy crust. For a slightly healthier swap, use whole wheat flour for half of the all-purpose flour (texture will be denser).
Baking powder: Keeps the crust airy and helps brown the coating. Do not skip it.
Egg: Binds the wet batter. For an egg-free option, replace with 45–60 ml (3–4 tbsp) of plain yogurt or a slurry of 1 tbsp cornstarch + 30 ml water (results will change slightly).
Salt: Use less if you’re watching sodium; taste and adjust the dry coating before frying.
Chili powder: Adds a gentle heat. Increase for more spice or swap for smoked paprika for a smoky note.

Step-by-Step Instructions

Follow these short steps to get the crisp, juicy result.

Step 1 – Marinate the chicken

In a bowl, mix 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp chili powder, and 1 tbsp cornstarch.
Add 340 g chicken and toss until evenly coated.
Let it rest for 15 minutes at room temperature.
Visual cue: The chicken should look evenly dusted and slightly tacky from the cornstarch.

Step 2 – Prepare the dry coating

In a medium bowl, combine 100 g all-purpose flour, 50 g cornstarch, 5 g baking powder, 1/2 tsp salt, 1/2 tsp onion powder, and 1 tsp garlic powder.
Whisk to distribute the baking powder and spices well.

Step 3 – Make the wet batter

Divide the dry coating into two parts at a 2:1 ratio (larger portion and smaller portion).
In the smaller portion, add 1 egg and whisk to a smooth batter. Add 30 ml water and whisk again until even.
Visual cue: The batter should be loose but not watery — it should cling to a spoon in a thin layer.

Step 4 – Coat the chicken

Work with one piece at a time. Lightly dust the marinated chicken in the larger dry flour portion.
Dip the floured chicken into the wet batter, then dredge again in the larger dry flour portion. Shake off excess.
Visual cue: You should see a thick, even coating that leaves no bare spots.

Step 5 – First fry

Heat enough oil for deep frying in a pot to reach medium heat (about 320–335°F / 160–168°C if using a thermometer).
Fry the coated chicken until lightly golden and cooked through (time varies by piece; small pieces may take 6–8 minutes; larger bone-in pieces take longer).
Pro cue: First fry cooks the chicken through. The internal temperature for poultry should reach 165°F (74°C).

Step 6 – Second fry

Increase oil to hotter temperature (about 350–365°F / 175–185°C).
Fry the chicken again until deep golden brown and extra-crispy, about 2–4 minutes.
Drain on a wire rack for best crisp texture.
Visual cue: The crust will be darker golden and sound crisp when tapped.

Pro Tips for Success

Dry the chicken surface slightly with paper towels before marinating to help the cornstarch stick.
Keep oil temperature steady; use a thermometer for accuracy. Too-cool oil causes greasy chicken; too-hot oil burns the coating.
Do not crowd the fryer. Fry in batches so oil temperature stays stable and pieces don’t steam.
Use a wire rack, not paper towels, for draining. Paper towels trap steam and soften the crust.
For even cooking on bone-in pieces, start the first fry lower and finish hotter to crisp.
Taste the dry coating mix before using (just a pinch) to check seasoning.
Let the chicken rest 2–3 minutes after second fry; this helps the crust set.

Flavor Variations

Optional: Spicy Kick — add 1/2 tsp cayenne pepper to both the marinate and the dry coating for a consistent heat.
Optional: Herb Notes — add 1 tsp dried thyme or rosemary to the dry mix for an earthy lift.
Optional: Smoky — replace the 1/2 tsp chili powder with 1/2 tsp smoked paprika for a smoky flavor.
Optional: Buttermilk Marinate — swap the short cornstarch marinate with 1/2 cup buttermilk + the spices and marinate 1–2 hours for tangy tenderness (adjust cornstarch usage so coating still clings).
Optional: Extra Crunch — after the first flour coat, press panko into the wet batter before final flour dredge for a rougher, crunchier crust.
Optional: Low-sodium — reduce both salt entries by half and rely more on garlic/onion powder for flavor.

Serving Suggestions

Plate with mashed potatoes and warm gravy for classic comfort.
Serve with coleslaw and pickles for a crunchy, acidic contrast.
Make a fried chicken sandwich: brioche bun, mayo, lettuce, and a crisp chicken piece.
Offer dipping sauces: honey mustard, ranch, spicy mayo, or classic ketchup.
Serve at picnics or game day; keep fried pieces in a warm oven (200°F / 95°C) on a rack to stay crisp.
Garnish with lemon wedges for a bright squeeze that cuts grease.

Make-Ahead, Storage & Reheating

Make-ahead: Marinate the chicken up to 2 hours ahead and keep covered in the fridge. Do not marinate longer than 4 hours with cornstarch only, as texture may change.
Prepped coating: Mix the dry coating and store in an airtight container for up to 1 week.
Fridge storage: Store cooked chicken in an airtight container in the fridge for 3–4 days.
Reheating: Reheat in a 350°F (175°C) oven on a wire rack for 10–15 minutes until hot and crisp. Avoid microwaving — it makes the crust soggy.
Texture change: Refrigerated chicken will lose some crispness; oven reheating restores much of it. Double-fried pieces keep texture better than single-fried.

Storage and Freezing Instructions

To freeze cooked pieces: Cool completely, flash-freeze on a tray until firm, then transfer to a freezer bag. Freeze up to 2 months.
Reheating from frozen: Bake at 375°F (190°C) on a wire rack for 20–30 minutes until heated through and crisp.
To freeze raw but coated chicken: Not recommended — coatings often break down during freezing and thawing. Instead, freeze raw chicken separately and coat and fry after thawing.
If freezing is not ideal, prepare up to the coating stage (coat but do not fry) and refrigerate for no more than 24 hours before frying.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
~712 kcal | ~55 g | ~66 g | ~34 g | ~1 g | ~1,150 mg

Estimates vary by brands and portions.

FAQ About Copy Cat KFC Fried Chicken

Q: Why is my coating falling off during frying?
A: Likely too much batter moisture or insufficient initial flour dusting. Dry the chicken lightly, follow dust → wet → dust steps, and avoid overcrowding the oil.

Q: My batter is too runny. What can I do?
A: Add a little flour from the larger portion to thicken a runny batter, a tablespoon at a time, until it clings.

Q: How do I know the chicken is done without a thermometer?
A: Cut into the thickest part; juices should run clear and meat should be opaque with no pink. Use a thermometer when possible (165°F/74°C).

Q: Can I shallow fry instead of deep-fry?
A: You can, but turn often and use enough oil to reach halfway up the pieces; cook more slowly so the interior reaches safe temperature.

Q: My crust is greasy — what went wrong?
A: Oil was too cool or pieces were crowded. Heat must be high enough and pieces fried in small batches so they don’t sit in oil too long.

Q: Can I make this gluten-free?
A: Replace all-purpose flour with a gluten-free flour blend and ensure the cornstarch and other ingredients are certified gluten-free. Texture will vary.

TastyInspo Notes

Serve on a wire rack over a baking tray to keep the crust crisp while plating multiple pieces.
Warm the serving platter slightly before plating to help keep the chicken from cooling quickly.
Offer small ramekins of different sauces so guests can mix flavors.
For a restaurant touch, sprinkle a pinch of flaky sea salt on hot pieces just before serving.
If serving sandwiches, lightly toast the bun with butter to add flavor and keep it from getting soggy.

Troubleshooting

Bland flavor: Check salt levels in both the marinate and dry mix; increase onion and garlic powders as needed.
Coating too thick: Press off excess after the final dredge and shake gently before frying.
Overcooked interior: Lower first fry temperature and monitor with a thermometer; finish on higher heat only to crisp.
Burning in oil: Oil too hot or coating too thin? Reduce heat slightly and let oil stabilize before adding chicken.
Soggy after resting: Use a wire rack to drain and avoid stacking pieces; hold in a warm oven to keep crisp.
Wet batter sliding off: Batter too thin or flour dusting insufficient; thicken batter and press flour into the wet layer before frying.

Final Thoughts

This Copy Cat KFC Fried Chicken is a straightforward way to get crunchy, flavorful fried chicken at home. The split coating and double-fry method give a restaurant-style crust and juicy meat with familiar, comforting spices. Follow the simple steps, manage oil temperature, and you’ll have a reliably crisp result that’s great for family meals or casual get-togethers.

Conclusion

If you want another take on homemade KFC-style chicken or extra tips, check out this detailed Easy Copycat KFC Chicken Recipe – Mashed for comparison and more ideas.