Best 16 Kfc Chicken Recipes

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**KFC Chicken: A Culinary Symphony of Herbs and Spices**

Prepare to embark on a tantalizing culinary journey with our KFC chicken recipes, a harmonious blend of secret herbs and spices that has captivated taste buds worldwide. Indulge in the irresistible crunch of our fried chicken, expertly coated in a flavorful batter and seasoned to perfection. Our step-by-step instructions guide you through the process of creating this iconic dish, ensuring you replicate the Colonel's secret recipe right in your own kitchen. Discover the art of double-dipping, a technique that yields an extra crispy coating that shatters with each bite. Elevate your KFC chicken experience with our accompanying recipes for delectable sides, including creamy coleslaw, fluffy mashed potatoes and gravy, and irresistible biscuits. Whether you're hosting a casual gathering or seeking a comforting meal, our KFC chicken recipes are guaranteed to satisfy your cravings and transport you to fried chicken heaven.

Check out the recipes below so you can choose the best recipe for yourself!

KFC EXTRA CRISPY CHICKEN (COPYCAT)



KFC Extra Crispy Chicken (Copycat) image

My best-to-date copycat recipe for replicating KFC's 'Extra Crispy' chicken. Note: This recipe requires 1/2 cup of my Recipe #453973. Yields one batch fried chicken (8-10 pieces, or up to 16 drumsticks). For a bulk mix of this same recipe for quick and easy breading, use Recipe #493078. PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!

Provided by The Spice Guru

Categories     Chicken Breast

Time 5h20m

Yield 6 serving(s)

Number Of Ingredients 21

1 premium quality fresh young roasting chicken, cut-up
2 quarts cold water
2 tablespoons morton lite salt
2 teaspoons Accent seasoning
1/2 cup seasoning (Bulk KFC Original Recipe Seasoning (Copycat))
4 teaspoons cornflour or 4 teaspoons masa harina
1 tablespoon ground tellicherry black pepper
2 1/2 teaspoons superfine sugar
2 teaspoons Accent seasoning
2 teaspoons celery salt
1 1/4 teaspoons Lawry's Seasoned Salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon baking soda
1/4 teaspoon smoked paprika
1/8 teaspoon citric acid
1/8 teaspoon ground turmeric
3 3/4 cups self-rising flour
1/4 cup packed cornstarch
4 quarts water
vegetable oil or vegetable shortening

Steps:

  • NOTES: USE ONLY SELF-RISING FLOUR (MAKE YOUR OWN, IF NECESSARY, FOLLOWING A TRUSTED RECIPE). YOU MAY USE MASA HARINA FLOUR (TAMALE FLOUR) IN PLACE OF CORN FLOUR. YOU MAY USE 1/4 TEASPOON LEMON PEPPER IN PLACE OF 1/8 TEASPOON CITRIC ACID. (STEP ONE): RINSE and blot chicken pieces; MIX 2 quarts (8 cups) cups cold water with 2 tablespoons morton lite salt and 2 teaspoons Accent seasoning in a large wide saucepan (with an accompanying lid) until dissolved; ADD chicken pieces; COVER and transfer to refrigerator; MARINATE chicken at least 4 hours in refrigerator, turning chicken as needed. NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE MARINADE WITH CHICKEN, COVERED, OVER LOW HEAT FOR 20-30 MINUTES (TURN CHICKEN ONCE MIDWAY THROUGH).
  • INTO a large mixing bowl, add the SEASONED FLOUR ingredients except the self-rising flour and cornstarch; BREAK up any clumps if present, by hand or using the back of a spoon; WHISK well with a wire whisk until well blended; ADD 3 3/4 cups self-rising flour and 1/4 cup packed cornstarch; WHISK mixture well until thoroughly combined.
  • ADD 4 quarts water to a large bowl or saucepan for the WATER WASH.
  • REMOVE chicken from marinade with tongs; PLACE chicken into large bowl containing the SEASONED FLOUR and coat well; REMOVE chicken from seasoned flour bowl using tongs; PLACE chicken portions onto a platter; REPEAT procedures with remaining chicken pieces.
  • DIP one piece breaded chicken using tongs, into the WATER WASH to wet completely; DROP wet chicken into the SEASONED FLOUR again and toss until slightly clumpy (you may flick water into breading to get more small clumps, which is what you want); PLACE double-breaded breaded chicken onto a platter to rest for 15-20 minutes.
  • PREHEAT manufacturer's recommended amount of pure shortening or vegetable oil (or a blend of both) in deep-fryer to 315°F (OR) preheat enough fat to immerse chicken completely in deep heavy stovetop pot to 315°F - 325°F (use a heat-safe thermometer to gauge).
  • PLACE breaded chicken to the elevated fry basket in deep-fryer without crowding; LOWER the basket slowly into the hot fat (or gently lower breaded chicken pieces using tongs into stovetop pot, turning once halfway through frying duration).
  • FRY chicken between 16-20 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done).
  • DRAIN on a wire rack over a paper towel-lined baking sheet; REPEAT the same cooking procedures until all chicken is fried. DRAIN chicken on a wire rack over a paper towel-lined baking sheet; TRANSFER rack over a baking sheet and keep chicken warmed in a preheated 170°F oven until serving.
  • SERVE and enjoy!

GENUINE KFC SECRET RECIPE CHICKEN



Genuine Kfc Secret Recipe Chicken image

Make and share this Genuine Kfc Secret Recipe Chicken recipe from Food.com.

Provided by SLColman

Categories     Chicken

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 16

2 cups flour
1/2 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon oregano
1 tablespoon celery salt
1 tablespoon black pepper
1 tablespoon dry mustard
4 tablespoons paprika
2 teaspoons garlic salt
1 teaspoon ground ginger
3 tablespoons msg (Accent)
6 eggs, beaten
2 cups breadcrumbs
2 chicken, cut up
oil, for basting

Steps:

  • Mix all dry ingredients, except breadcrumbs, well in a large bowl.
  • Dip chicken pieces in beaten eggs.
  • Then turn them over in regular bread crumbs.
  • Finally plunge them in the flour-spices mixture.
  • Heat oven to 350 degrees.
  • Place chicken in a tray and cover with foil (shiny side out).
  • Cook 40 minutes.
  • Remove the foil then cook for another 40 minutes.
  • Baste lightly with oil 5 minutes before the end.
  • Let stand 5 minutes and serve.

KFC CHICKEN



Kfc Chicken image

http://www.easydinnerrecipes.ca/ Colonel Sander's 11 herbs secret finally gets revealed. This recipe is as close as it gets to the original chicken.

Provided by tastetester 2

Categories     Chicken Thigh & Leg

Time 35m

Yield 1 chicken, 4 serving(s)

Number Of Ingredients 14

1 whole chicken, cut into pieces
3 beaten eggs
4 tablespoons oil
2 cups flour
4 teaspoons paprika
2 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon tarragon
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon celery salt

Steps:

  • Sift together all the coating ingredients and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.
  • Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil.

BAKED "KFC" CHICKEN



Baked

I am pretty sure that I have discovered the KFC secret recipe! It is DEAD ON! It is also baked...not fried and there isn't any skin! So you get to enjoy the taste of the seasoning, instead of pulling it off because of the slimy skin! This is super easy and you are TOTALLY going to love it!

Provided by Sonnie Otto

Categories     Chicken

Time 55m

Number Of Ingredients 5

1/2 tsp salt
1 Tbsp season all
3/4 tsp pepper
1 c flour
2 tsp paprika

Steps:

  • 1. Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min. Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.
  • 2. Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots
  • 3. Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated. Place each piece of chicken in the pan.
  • 4. Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through. ENJOY!

KFC-STYLE SPICE FOR CHICKEN



KFC-Style Spice for Chicken image

Great spice mix for flour when cooking chicken.

Provided by M. Karen

Categories     Meat and Poultry Recipes     Chicken

Time 10m

Yield 24

Number Of Ingredients 14

3 tablespoons brown sugar
3 tablespoons dried parsley
2 tablespoons garlic salt
2 tablespoons chicken bouillon granules
1 packet instant tomato soup mix
1 tablespoon cayenne pepper
1 tablespoon dried rosemary
1 tablespoon ground sage
1 tablespoon paprika
1 tablespoon onion salt
1 tablespoon ground oregano
1 teaspoon ground ginger
1 teaspoon dried marjoram
1 teaspoon ground black pepper

Steps:

  • Combine brown sugar, parsley, garlic salt, chicken bouillon, tomato soup mix, cayenne pepper, rosemary, sage, paprika, onion salt, oregano, ginger, marjoram, and black pepper in a blender; pulse until ingredients are pulverized, 3 to 4 minutes.

Nutrition Facts : Calories 15.9 calories, Carbohydrate 3.4 g, Cholesterol 0.1 mg, Fat 0.3 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 804.4 mg, Sugar 1.8 g

KFC AND KENTUCKY FRIED CHICKEN BISCUITS



KFC and Kentucky Fried Chicken Biscuits image

Make and share this KFC and Kentucky Fried Chicken Biscuits recipe from Food.com.

Provided by MommyMakes

Categories     Breads

Time 25m

Yield 9 serving(s)

Number Of Ingredients 6

1 1/2 cups flour
1 1/2 teaspoons salt
1 tablespoon sugar
1 tablespoon baking powder
2/3 cup milk
1/3 cup vegetable shortening

Steps:

  • Preheat oven to 425ºF.
  • Sift together flour, salt, sugar and baking powder into mixing bowl.
  • Make a well in the flour mix and add the milk.
  • Add shortening and begin kneading with hands (to cut in) the vegetable shortening and flour in the milk until thoroughly mixed.
  • Add milk, if needed to form, and mix.
  • Turn onto floured board, and knead gently 6 to 8 times.
  • Pat dough to 1/2-inch thickness.
  • Cut into biscuits.
  • Place on baking sheet and brown in oven 10-13 minutes.
  • Makes about 9 biscuits.

KFC KENTUCKY FRIED CHICKEN WITH 11 SPECIAL SEASONINGS



KFC KENTUCKY FRIED CHICKEN WITH 11 SPECIAL SEASONINGS image

A relative of Colonel Harland Sanders inherited a family photo album and found well hidden the recipe for the secret 11 spices. KFC denies it is correct, although relative says it is. It's been taste tested and compared to the KFC restaurant's chicken and it is spot on. Prep time includes soaking and sitting time of chicken.

Provided by Southern Lady

Categories     Chicken

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 16

2 cups all-purpose flour
2/3 tablespoon salt
1/2 tablespoon dried thyme leaves
1/2 tablespoon dried basil leaves
1/3 tablespoon dried oregano leaves
1 tablespoon celery salt
1 tablespoon ground black pepper
1 tablespoon dried mustard
4 tablespoons paprika
2 tablespoons garlic salt
1 tablespoon ground ginger
3 tablespoons white pepper
1 cup buttermilk
1 egg, beaten
1 chicken, cut up, the breast pieces cut in half for more even frying
expeller-pressed canola oil

Steps:

  • Mix the flour in a bowl with all the herbs and spices; set aside.
  • Mix the buttermilk and egg together in a separate bowl until combined. Soak the chicken in the buttermilk mixture at room temperature, 20-30 minutes.
  • Remove chicken from the buttermilk, allowing excess to drip off. Dip the chicken pieces in the herb-spice-flour mixture to coat all sides, shaking off excess. Allow to sit on a rack over a baking sheet, 20 minutes.
  • Meanwhile, heat about 3 inches of the oil in a large Dutch oven (or similar heavy pot with high sides) over medium-high heat to 350 degrees. (Use a deep-frying thermometer to check the temperature.) When temperature is reached, LOWER the heat to medium to maintain it at 350.
  • Fry 3 or 4 pieces at a time, being careful not to crowd the pot. Fry until medium golden brown, turning once, 15-18 minutes. Transfer chicken pieces to a baking sheet covered with paper towels.
  • Allow the oil to return to temperature before adding more chicken. Repeat with remaining chicken.
  • Cooking Recipe supplied by The Chicago Tribune.

"AS CLOSE TO KFC AS I CAN GET IT" FRIED CHICKEN



I've been told by actual KFC chefs that their chicken is actually cooked in a pressure cooker. I haven't tried that yet and will update when test the suggestion I added, however I have honed on this deep fried version that uses surprises like MSG to bring out the flavors and Top Raman chicken flavored bouillon to cut corners and...

Provided by Kami Roberts

Categories     Chicken

Time 50m

Number Of Ingredients 11

3 lb whole chicken pieces
24 oz vegetable oil (or 6 cups shortening if using pressure cooking method)
2 c buttermilk
1 large egg
2 2/3 c flour
1 pkg top ramen chicken flavor seasoning (set noodles aside for another use)
2 Tbsp salt
2 tsp msg
1/2 tsp pepper
1/4 tsp sweet paprika
1/8 tsp garlic powder

Steps:

  • 1. Place chicken pieces into a large glass or plastic bowl. Pour enough cold water to cover chicken and add 1/2 cup salt and 2 teaspoons granulated sugar to make a brine. Cover and chill overnight in refrigerator. Remove chicken and discard brine. Rinse chicken thoroughly. Allow chicken to drain, about 20 mins, then pat dry with paper towels.
  • 2. Whisk egg until whites are bubbly and a little frothy while gradually incorporating buttermilk until thoroughly mixed. Combine flour, MSG, Top Ramen seasoning, and other seasonings into a separate mixing bowl, and mix until well blended.
  • 3. Heat oil in fryer or large frying pot to 400 degrees. Meanwhile, dip chicken in buttermilk mixture, then roll in flour mixture, a few pieces at a time. Let pieces rest about 15 - 20 mins to allow breading to set.
  • 4. Carefully lower chicken pieces into hot oil using fry basket or heavy slotted spoon, a few pieces at a time so not to crowd the chicken together. Fry until chicken is a nice golden brown and internal temperature is 160 degrees. Drain pieces on paper towels, and let rest for 15 minutes to allow juices to redistribute through meat. Serve
  • 5. SUGGESTED PRESSURE COOKER METHOD: Melt shortening in pressure cooker over medium heat until temperature reaches 400 degrees. Drop chicken, a few pieces at a time, and close and lock the lid. Cook for 10 minutes after pressure builds. Release lid, remove chicken, and drain. Let rest for 15 minutes. Serve.

COPYCAT KFC CHICKEN POT PIE RECIPE - (4.1/5)



Copycat KFC Chicken Pot Pie Recipe - (4.1/5) image

Provided by Susan52

Number Of Ingredients 10

6 5-6″ Foil Pot Pie Tins
1 Rotisserie Chicken or Fried Chicken
2 sheet Puff Pastry Dough
4-5 Potatoes
4-5 Carrots
2 cup Frozen Peas
2 can Cream of Chicken Soup
15 oz Milk
1 tsp Sugar
Salt and Pepper (to taste)

Steps:

  • Pick meat from bones and cut into bite size pieces. Peel and cut potatoes into 1/2″ cubes. Peel and slice carrots into 1/4″ slices. Remove pastry from box and thaw at room temperature. Boil potatoes and carrots in water until almost tender. Drain liquid, add frozen peas and set aside. In a large pot, add soup, milk, and sugar. Mix well and simmer. Preheat oven to 400. Add chicken and vegetables to the sauce and simmer until warm, stirring frequently. Spoon mixture into each pie tin, Do not over fill. Cut pastry into 6″ circles and then roll slightly to make sure crust will overlap rim. Moisten edges of pastry and cover each tin pressing edges to the rim. Bake at 400 18 minutes.

KFC EXTRA TASTY CRISPY CHICKEN



Kfc Extra Tasty Crispy Chicken image

Chicken fried in a tasty coating. This dish has been a work in progress. I started with the recipe from http://fooddownunder.com and we began adding ingredients to get it the way we felt it was best. The marinade remains unchanged, but the coating has changed dramatically. The original cooking temperature says 350 degrees but my deep fryer designates 360. So, you may need to adjust this to your fryer. Hope you enjoy trying it.

Provided by Petite Mommy

Categories     Chicken

Time 45m

Yield 8 pieces

Number Of Ingredients 18

1 whole frying chicken, cut up
6 cups vegetable oil (to 8 cups)
4 cups water
1 tablespoon salt
1/2 teaspoon msg
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon fresh ground black pepper
3/4 teaspoon msg
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon poultry seasoning
1 1/2 teaspoons italian seasoning
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon sage

Steps:

  • Trim any excess skin and fat from the chicken pieces. Preheat the oil in a deep-fryer to 350-360°.
  • Combine the water, salt and MSG for the marinade in a large bowl. Add the chicken to the bowl and let it sit for 20 minutes. Turn the chicken a couple times as it marinates.
  • Combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG).
  • When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off. Working with one piece at a time, first coat the chicken with the dry flour mixture, then the egg and milk mixture, and then back into the flour. Be sure that each piece is coated very generously. Stack the chicken on a plate or cookie sheet until each piece has been coated.
  • Drop the chicken, one piece at a time into the hot oil. Fry half of the chicken at a time (4 pieces) for 12 to 15 minutes, or until it is golden brown. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly.
  • Remove the chicken to a rack or towels to drain for about 5 minutes before eating.

Nutrition Facts : Calories 270, Fat 10.8, SaturatedFat 3.5, Cholesterol 73.8, Sodium 1666.2, Carbohydrate 26.2, Fiber 1, Sugar 0.3, Protein 15.8

KFC TENDER ROAST CHICKEN SEASONING MIX - COPYCAT / CLONE



Kfc Tender Roast Chicken Seasoning Mix - Copycat / Clone image

The Colonel also had a Roasted chicken that was mighty tasty. The chicken was marinated also and then baked with his famous seasonings. The baking process was long it takes 4 hours to bake it. It is baked at 225 for 2 hours till the internal temp was at 175. But for you at home I have updated this to be baked at a higher temperature and be prepared in less time.

Provided by JustaQT

Categories     Chicken

Time 5h

Yield 1 Whole Chicken

Number Of Ingredients 7

1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon lemon pepper
1/4 teaspoon thyme
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon msg

Steps:

  • Trim the excess fat from the chicken.
  • Marinade the chicken in the mixture for 3 to 4 hrs or overnight.
  • Remove the chicken from the marinade and allow to dry.
  • Sprinkle the chicken lightly with seasoning.
  • Place on baking pan and bake at 325F for 1 to 1 1/2 hrs till chicken is done.
  • Allow to sit for 1 to 2 minutes then serve.

JANET'S KFC SEASONED FRIED CHICKEN



Janet's KFC Seasoned Fried Chicken image

This is the closest I've come to the original KFC recipe. They deep-fry theirs in a pressure fryer, and I pan fry this in only 4 tablespoons oil, so I think mine is much healthier.

Provided by janetgran51

Categories     Poultry

Time 1h15m

Yield 8 peices, 8 serving(s)

Number Of Ingredients 16

1 whole chicken, cut into pieces
3 eggs, beaten
4 tablespoons oil
2 cups flour
4 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
1 teaspoon poultry seasoning
1 teaspoon oregano
1 teaspoon tarragon
1 teaspoon parsley
1/2 teaspoon thyme
1 teaspoon chives
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery salt

Steps:

  • Sift flour and add to it all the seasonings, after having ground them fine with a mortar and pestle (a blender works well, too) Place coating in a plastic bag. Dip each piece of chicken in the beaten egg, then place in the bag and shake, making sure each piece is well coated.
  • Heat oil in large skillet and brown chicken slowly, uncovered, until all sides are nicely browned. Cover the pan and continue to fry slowly, turning pieces occasionally for about 50 minutes, until juices run clear when pierced with a fork.
  • Drain on paper towels.

Nutrition Facts : Calories 568, Fat 35.5, SaturatedFat 9.1, Cholesterol 191.7, Sodium 432.9, Carbohydrate 25.3, Fiber 1.4, Sugar 0.3, Protein 34.5

KFC CHICKEN SECRET SPICES



KFC Chicken Secret Spices image

I've never tried this, just saw it on another board and had to snatch it up! There are actually 11 spices in the above combination, but an additional 3 ingredients were necessary to get that special flavor.

Provided by yooper

Categories     < 15 Mins

Time 5m

Yield 3/4 cup

Number Of Ingredients 14

1 tablespoon rosemary
1 tablespoon oregano
1 tablespoon ground sage
1 teaspoon powdered ginger
1 teaspoon marjoram
1 1/2 teaspoons thyme
3 tablespoons packed brown sugar
3 tablespoons dry minced parsley
1 teaspoon pepper
1 tablespoon paprika
2 tablespoons garlic salt
2 tablespoons onion salt
2 tablespoons chicken bouillon powder or 4 chicken bouillon cubes, crushed
1 package lipton cup tomato soup mix

Steps:

  • Place all ingredients in blender and pulse for 3-4 minutes to grind well.
  • Store in an airtight container.
  • Makes about 3/4 cup.
  • To use with flour, add 1 oz mix to 1 cup of flour for coating chicken.

GLUTEN FREE "KFC" POPCORN CHICKEN RECIPE - (4.4/5)



Gluten Free

Provided by carvalhohm

Number Of Ingredients 11

2 to 3 chicken breasts, boneless and skinless
1 tablespoon salt (I like kosher)
1 cup gluten free all-purpose flour blend
1 tablespoon pepper
2 tablespoons paprika
1/2 teaspoon garlic salt
1/2 tablespoon mustard powder
1/2 tablespoon fresh thyme
1/2 tablespoon basil
1/2 teaspoon oregano
1/3 tablespoon ginger

Steps:

  • Take 2-3 boneless skinless chicken breasts and cut into bite size pieces. In a large frying pan, add about 1/2 inch oil and heat over medium-high. Mix all ingredients together in medium size bowl. In another medium size bowl, break two eggs and slightly beat them. Place chicken pieces into bowl with slightly beaten eggs and toss to coat. Using a fork, transfer chicken pieces to flour mixture and toss/stir to coat pieces evenly with seasoning. Space chicken nuggets around the frying pan/sauce pan in a single layer and cook till golden crisp on one side, then flip over...about 5-7 minutes total. Adjust your temperature if you notice chicken nuggets are browning too fast or not cooking fast enough. When you think they look done, pick out the largest one and cut open with a knife to make sure it is cooked all the way through (no pink!). Work in batches. Remove chicken nuggets from heat and place on paper towel lined cooling racks.

KFC CHICKEN SPICE MIX (COPYCAT)



KFC Chicken Spice Mix (copycat) image

I LOVE fried chicken. KFC was the only place we went with Grandma Robinson, so when I found this copycat recipe, I had to save it...IT IS FANTASTIC!

Provided by Megan Stewart

Categories     Seasoning Mixes

Number Of Ingredients 13

1 Tbsp salt
1 Tbsp oregano, dried
1 Tbsp sage, dried
1 Tbsp rosemary, dried
1 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp paprika
2 Tbsp chicken bouillon
3 Tbsp brown sugar
1 tsp black pepper
1 tsp marjoram, dried
1 tsp ginger
1 tsp thyme

Steps:

  • 1. Combine all ingredients and mix well. Add 2 Tablespoons of mix to 1 cup flour for coating chicken before frying.
  • 2. Coat the chicken in the flour mixture, then egg wash, then flour again. I fried it on all sides in a large fry pan, then finished in the oven for 30 minutes at 350 degrees.

KFC COPYCAT FRIED CHICKEN: BETTER THAN THE COLONEL'S RECIPE - (4.2/5)



KFC Copycat Fried Chicken: Better Than the Colonel's Recipe - (4.2/5) image

Provided by VerneJ

Number Of Ingredients 13

2 cups flour
2 tablespoons salt
2 tablespoons pepper
4 tablespoons paprika
1 teaspoon garlic salt
1 tablespoon dry mustard
1 tablespoon French thyme, ground
1 tablespoon dried sweet basil, ground
1 teaspoon oregano, ground
1 tablespoon Jamaica ginger, ground (regular ground ginger will work too)
2 cups buttermilk
2 2 1/2- 3 lb. chickens, cut into 8 pieces each
Vegetable oil for frying (canola and peanut oil work too)

Steps:

  • Mix dry ingredients in large bowl. Set aside. Put chicken and buttermilk in two large plastic Ziploc bags or a flat dish and marinate in the refrigerator for at least two hours, turning every 30 minutes. This tenderizes the meat as well as removes any blood. When ready to cook, remove chicken pieces from buttermilk, shake off excess liquid. Toss with dry ingredients. The chicken should be lightly covered, but it's okay if there are a few missed spots. You can also shake chicken with the dry ingredients in a large Ziploc bag. Fill a large, heavy bottomed skillet or deep pot with enough oil to cover halfway up the largest piece of chicken. Heat oil to 325-350 degrees. If you don't have a cooking thermometer, wait for small bubbles to form. Adjust heat so the oil bubbles are steady but not too rapid. Working in two or more batches, place the coated chicken in the hot oil. After about eight minutes, the chicken will be golden brown underneath. Turn over once and cook for an additional eight minutes or until nicely browned on both sides. The cooking process will agitate the pieces slightly, so you don't need to shift them around in the pan. After frying, place chicken on a metal sheet tray covered in a paper towel and transfer to 200-degree oven to keep warm until serving. The chicken will stay moist for up to an hour.

Tips:

  • Use fresh, high-quality chicken: This is the key to making delicious KFC chicken. Look for chicken that is plump and has a slight pink color.
  • Brine the chicken: Brining the chicken helps to keep it moist and flavorful. Combine water, salt, sugar, and spices in a large container and submerge the chicken in the brine for at least 8 hours or overnight.
  • Use the right breading: The breading is what gives KFC chicken its signature crispy coating. Combine flour, cornstarch, salt, pepper, and spices in a shallow dish. Dredge the chicken in the breading, making sure to coat it evenly.
  • Fry the chicken correctly: Heat oil in a large pot or Dutch oven to 375 degrees Fahrenheit. Fry the chicken in batches for 8-10 minutes, or until golden brown and cooked through.
  • Drain the chicken on paper towels: This will help to remove excess oil from the chicken.

Conclusion:

With a little time and effort, you can easily make delicious KFC chicken at home. Just follow the tips above and you'll be enjoying crispy, flavorful chicken that tastes just like the Colonel's.

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