Copy Cat KFC Fried Chicken
Enjoy crispy, peppery crust and tender, juicy chicken with this easy recipe that captures the classic KFC flavor and crunch.
Ingredients
For the Chicken Marinade
- 340 g chicken Use any cut you like (thighs, drumsticks, breast).
- 1/2 tsp salt Use less if you’re watching sodium.
- 1/2 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp chili powder Adds a gentle heat.
- 1 tbsp cornstarch
For the Coating
- 100 g all purpose flour The mix of flour + cornstarch gives a light, crispy crust.
- 50 g cornstarch
- 5 g baking powder Keeps the crust airy and helps brown the coating.
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1 tsp garlic powder
For the Wet Batter
- 1 egg egg For an egg-free option, replace with yogurt or a cornstarch slurry.
Instructions
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.
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.
Make the wet batter
- Divide the dry coating into two parts at a 2:1 ratio.
- In the smaller portion, add 1 egg and whisk to a smooth batter. Add 30 ml water and whisk again until even.
Coat the chicken
- 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.
First fry
- Heat enough oil for deep frying in a pot to reach medium heat (about 320–335°F / 160–168°C).
- Fry the coated chicken until lightly golden and cooked through (6–8 minutes for smaller pieces; longer for larger).
Second fry
- Increase oil temperature to 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.
Notes
Serve with mashed potatoes, coleslaw, or your favorite dipping sauce. You can also try variations like adding spices or buttermilk.