Best 3 Kentucky Fried Chicken Soup Recipes

Indulge in a comforting and flavorful culinary journey with our collection of Kentucky Fried Chicken Soup recipes. These hearty and satisfying soups are inspired by the iconic fried chicken chain, offering a unique twist on classic comfort food.

From the classic Kentucky Fried Chicken Soup, featuring tender chicken pieces, flavorful broth, and a medley of vegetables, to the innovative KFC Popcorn Chicken Chowder, packed with crispy popcorn chicken and a creamy, cheesy sauce, our recipes cater to diverse tastes and preferences.

Experience the delightful KFC Famous Bowl Soup, a hearty combination of chicken, corn, mashed potatoes, and gravy, or savor the simplicity of the KFC Gravy Soup, a comforting and nostalgic dish that captures the essence of the KFC experience.

For a quick and easy option, try our KFC Chicken Noodle Soup, a classic comfort food elevated with the KFC twist, or explore the unique flavors of the KFC Fried Chicken and Dumplings, a delightful combination of tender chicken, fluffy dumplings, and a flavorful broth.

Each recipe provides step-by-step instructions, detailed ingredient lists, and cooking tips to ensure that you create a delicious and satisfying KFC-inspired soup every time. Whether you're a fan of the original KFC flavors or looking for exciting variations, our collection of recipes has something for everyone.

Let's cook with our recipes!

COPYCAT KFC™ ORIGINAL-STYLE CHICKEN

Copycat KFC™ Original-Style Chicken image

They said it couldn't be done-but dare we say our homemade version of KFC™ fried chicken is better than the original recipe? We start with a flavorful combination of 11 spices you already have in your pantry and combined them with flour and brown sugar to create the makings of that savory KFC™ crunch you crave. After that, it doesn't get any easier than dredging the chicken and frying it up in hot oil. If you've ever wondered how to make KFC™ chicken, the secret is here.

Provided by Macheesmo

Categories Entree

Time 1h

Yield 4

Number Of Ingredients 17

Ingredients

1 tablespoon paprika
2 teaspoons onion salt
1 teaspoon chili powder
1 teaspoon black pepper
1/2 teaspoon celery salt
1/2 teaspoon dried sage
1/2 teaspoon garlic powder
1/2 teaspoon ground allspice
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1 1/2 cups Gold Medal™ all-purpose flour
1 tablespoon brown sugar
1 tablespoon kosher salt
1 whole chicken (2 breasts, 2 thighs, 2 drumsticks, 2 wings)
1 egg white
2 quarts neutral oil, for frying

Steps:

Preheat fryer to 350°F. Thoroughly mix together all spices.
Combine spices with flour, brown sugar and salt.
Dip chicken pieces in egg white to lightly coat them, then transfer to flour mixture. Turn a few times and make sure the flour mix is really stuck to the chicken. Repeat with all the chicken pieces.
Let chicken pieces rest for 5 minutes so crust has a chance to dry a bit.
Fry chicken in batches. Breasts and wings should take 12-14 minutes, and legs and thighs will need a few more minutes. Chicken pieces are done when a meat thermometer inserted into the thickest part reads 165°F.
Let chicken drain on a few paper towels when it comes out of the fryer. Serve hot.

Nutrition Facts : Calories 418.0, Carbohydrate 40.5 g, Cholesterol 27.8 mg, Fiber 2.5 g, Protein 15.4 g, SaturatedFat 2.5 g, ServingSize 1 Serving, Sodium 1495.4 mg, Sugar 2.6 g

KFC FRIED CHICKEN

KFC Fried Chicken image

Recreate KFC Fried Chicken at home with this copycat recipe.

Provided by Stephanie Manley

Categories Main Course

Time 1h

Number Of Ingredients 17

Ingredients

2 cups all-purpose flour
⅔ tablespoon salt
½ tablespoon ground thyme
½ tablespoon basil
⅓ tablespoon oregano
1 tablespoon celery salt
1 tablespoon black pepper
1 tablespoon dry mustard powder
4 tablespoon paprika
2 tablespoons garlic salt
1 tablespoon ground ginger
3 tablespoons ground white pepper
½ teaspoon Accent flavor enhancer (MSG) (optional)
1 whole chicken
1 egg (beaten)
1 cup full-fat buttermilk
vegetable oil (for frying)

Steps:

Cut the chicken into breast, thigh, leg, and wing pieces.
In a shallow bowl, mix together the flour and all of the seasonings.
In a large bowl, add buttermilk and beaten egg. Stir or whisk to combine.
Add the chicken pieces to the buttermilk mixture.
Soak the chicken for about 30 minutes.
Place a wire rack on top of a baking sheet.
To bread the chicken, remove the chicken from the buttermilk and shake off excess.
Place each piece into the flour mixture.
Coat the chicken fully and then shake off all of the excess flour.
Place the chicken onto the wire rack.
Bread all of the chicken. The breaded chicken should rest for about 15 minutes before frying.
Heat oil to 350 degrees in a deep fryer. If you do not have a deep fryer you should use a Dutch oven and fill it half full of vegetable shortening. If you are using a Dutch oven, use a thermometer to make sure the temperature is maintained at 350 degrees. If the temperature drops too low, the breading will become greasy.
Cook the chicken in 2 or 3 batches. The breasts and thighs will take about 15 to 18 minutes to cook. The wings and legs will take about 12 to 13 minutes to cook.
Drain the fried chicken on a clean wire rack on top of a baking sheet.

Nutrition Facts : Calories 168 kcal, Carbohydrate 31 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 24 mg, Sodium 3241 mg, Fiber 3 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

KENTUCKY COLESLAW

Kentucky Coleslaw image

We love going to Kentucky Fried Chicken. Although we enjoy the chicken, we actually go for the coleslaw. We buy several pints at a time. I make several versions of cole slaw but we sometime just want this. I tried for several years before getting this recipe right. I think I have figured it out now.If you are in a hurry get a bag of the preshredded slaw mix. It is not quite as good as grating it yourself though. -Donna Gribbins, Shelbyville, Kentucky

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1/2 cup buttermilk
1/2 cup mayonnaise
1/3 cup sugar
2 tablespoons lemon juice
4-1/2 teaspoons white vinegar
1 teaspoon salt
1/2 teaspoon pepper
1 pound finely chopped cabbage (about 8 cups)
2 medium carrots, finely chopped (about 2 cups)
3 tablespoons grated onion

Steps:

In a large bowl, whisk the first 7 ingredients until combined. Add remaining ingredients; toss to coat. Refrigerate, covered, at least 2 hours and up to 3 days before serving.

Nutrition Facts : Calories 160 calories, Fat 10g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 421mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 3g fiber), Protein 2g protein.

Tips:

Use a Dutch oven or large pot for this soup, as it will need plenty of room to simmer.
For a richer flavor, use chicken thighs instead of breasts.
Be sure to season the chicken generously with salt and pepper before frying.
Fry the chicken in small batches so that it doesn't overcrowd the pot and cook evenly.
Don't skip the step of simmering the chicken in the broth; this will help to infuse the soup with flavor.
Add the vegetables to the soup in stages, so that they cook evenly.
Season the soup to taste with salt and pepper, and adjust the seasonings as needed.
Serve the soup hot, garnished with fresh herbs or crumbled bacon.

Conclusion:

This Kentucky Fried Chicken Soup is a delicious and easy-to-make dish that is perfect for a cold winter day. It is also a great way to use up leftover chicken. With its creamy, flavorful broth, tender chicken, and hearty vegetables, this soup is sure to be a hit with your family and friends. So next time you have a craving for fried chicken, try making this soup instead. You won't be disappointed!