Non-Veg

Copycat KFC chicken

Name: Copycat KFC chicken
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 teaspoons salt; 1-1/2 teaspoons dried thyme leaves; 1-1/2 teaspoons dried basil leaves; 1 teaspoon dried oregano leaves; 1 tablespoon celery salt; 1 tablespoon ground black pepper; 1 tablespoon ground yellow mustard; 1/4 cup paprika; 2 tablespoons garlic salt; 1 tablespoon ground ginger; 3 tablespoons ground white pepper; 1 cup buttermilk; 1 egg, beaten; 1 chicken, cut up into eight pieces; Neutral oil for frying, like canola or peanut oil; MSG seasoning, like Ajinomoto or Accent

4 servings

servings

30 minutes

active time

1 hour

total time

Start Cooking

Ingredients

2 cups all-purpose flour

2 teaspoons salt

1-1/2 teaspoons dried thyme leaves

1-1/2 teaspoons dried basil leaves

1 teaspoon dried oregano leaves

1 tablespoon celery salt

1 tablespoon ground black pepper

1 tablespoon ground yellow mustard

1/4 cup paprika

2 tablespoons garlic salt

1 tablespoon ground ginger

3 tablespoons ground white pepper

1 cup buttermilk

1 egg, beaten

1 chicken, cut up into eight pieces

Neutral oil for frying, like canola or peanut oil

MSG seasoning, like Ajinomoto or Accent

Directions

In a large bowl, combine the flour with the herbs and spices and set aside.

Meanwhile, in another large bowl, whisk together the buttermilk and egg, mixing until they're well combined.

Add the chicken to the buttermilk bowl and toss to coat. Cover the bowl lightly with plastic wrap or a lid and let it sit for 30 minutes, or as long as overnight. If marinade times exceed 30 minutes, place the bowl in the refrigerator.

Meanwhile, preheat the oven to 175 degrees Fahrenheit. Line a baking sheet with aluminum foil. Set an oven-safe wire cooling rack inside the sheet and set aside.

In a large Dutch oven, heat about 3 inches of oil. If you're using an electric tabletop fryer, fill the unit to its MAX line.

Preheat the oil to 350 degrees over medium-high heat, using a deep-frying thermometer to check the temperature. When the oil reaches 350 degrees, reduce the heat to medium-low.

Remove a chicken piece from the buttermilk, allowing any excess liquid to drip off. Place the piece in the flour mixture and press down firmly, allowing the flour to adhere on all sides. Shake off any excess flour and carefully drop the chicken into the hot oil. Continue dredging chicken until the fryer is full but not overcrowded; you should be able to fry three to four pieces at a time.

Cook the chicken for about 12 minutes, turning halfway through, until the crust turns an appealing golden brown color.

Transfer the chicken pieces to the prepared baking sheet and place it in the oven.

Allow the oil to return to temperature before adding more chicken. Repeat the dredging and frying process with the remaining pieces of chicken.

When all the chicken is fried, let the pieces sit in the oven until each reaches an internal temperature of 165 degrees.

Sprinkle each piece of chicken with a few shakes of MSG before serving. If you're unsure about food additives like MSG, feel free to skip the extra seasoning.

Nutrition

Serving Size

532 g

Calories

1594

Total Fat

118 g

Saturated Fat

19 g

Unsaturated Fat

Trans Fat

1 g

Cholesterol

267 mg

Sodium

1232 mg

Total Carbohydrate

65 g

Dietary Fiber

7 g

Total Sugars

4 g

Protein

69 g