Homemade KFC-Style Fried Chicken Knock-Off Recipe

Yesterday I showed you how to make KFC coleslaw, and what better accompaniment for the slaw than KFC fried chicken? This knock-off recipe captures the essence of KFC chicken with its flavorful coating and juicy, tender meat. The combination of herbs and spices in the seasoning blend closely resembles the signature KFC flavor profile, with hints of paprika and a touch of cayenne pepper for a subtle kick. The buttermilk bath ensures the chicken stays moist and succulent, while the single coating of the seasoned flour mixture creates that iconic crispy and golden crust. Whether it’s the aroma that fills your kitchen or the first bite that takes you back to KFC, this knock-off recipe delivers a satisfying and reminiscent experience of enjoying KFC fried chicken.

Ingredients:

• 8-10 pieces of chicken (drumsticks, thighs, or a mix)
• 2 cups all-purpose flour
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried thyme
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 teaspoon cayenne pepper (adjust to your preferred level of spiciness)
• 2 cups buttermilk
• Vegetable oil for frying

Instructions:

1. In a large bowl, combine the flour, paprika, garlic powder, onion powder, dried thyme, dried basil, dried oregano, salt, black pepper, and cayenne pepper. Mix well to create the chicken seasoning blend.
2. Dip each piece of chicken into the buttermilk, allowing any excess to drip off.
3. Roll the chicken pieces in the chicken seasoning blend, ensuring they are coated thoroughly. Press the seasoning mixture onto the chicken to create a crispy crust.
4. Place the coated chicken on a wire rack and let it rest for about 20 minutes. This will allow the coating to adhere to the chicken and create a crispy texture.
5. While the chicken is resting, heat vegetable oil in a deep fryer or large pot to approximately 350°F (175°C).
6. Carefully place the coated chicken into the hot oil, working in batches to avoid overcrowding the pot. Fry for about 12-15 minutes or until the chicken is golden brown and cooked through, with an internal temperature of 165°F (74°C).
7. Once cooked, transfer the chicken to a wire rack or paper towels to drain excess oil.
8. Allow the chicken to cool for a few minutes before serving.

Serve the crispy and flavorful KFC-style chicken knock-off with your favorite sides like coleslaw, mashed potatoes, cornbread, or biscuits for a complete meal. Enjoy the mouthwatering taste of homemade KFC chicken!