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CopyKat KFC Original Recipe Chicken

Name: CopyKat KFC Original Recipe Chicken
Prep time: 15 min
Total time: 90 min
Yield: 8 pieces
Cuisine: Created
Ingredients: 1 whole chicken (about 1.5 kg), cut into 8 pieces; 250 g buttermilk; 2 eggs; 480 g plain flour; 30 g paprika; 20 g garlic salt; 20 g white pepper; 10 g celery salt; 10 g black pepper; 10 g mustard powder; 10 g salt; 6 g dried thyme; 6 g dried basil; 6 g dried oregano; 6 g ground ginger; 1.5 L neutral oil, for frying (canola or peanut)

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Prep15min Total1hr 30min Serves8 pieces Hands-on35min Devicesany

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CopyKat KFC Original Recipe Chicken

Adapted from copykat.com

The famous 11 herbs and spices fried chicken, milled fresh in the bowl for a punchier blend than any pre-mixed seasoning. The Thermomix builds the seasoned flour and the buttermilk dip in one vessel, so the only thing dirtying your stove is the fryer itself.

Copycat KFC Chicken Fried American

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Essentials

Ingredients

1 whole chicken (about 1.5 kg), cut into 8 pieces
250 g buttermilk
2 eggs
480 g plain flour
30 g paprika
20 g garlic salt
20 g white pepper
10 g celery salt
10 g black pepper
10 g mustard powder
10 g salt
6 g dried thyme
6 g dried basil
6 g dried oregano
6 g ground ginger
1.5 L neutral oil, for frying (canola or peanut)

Method

Preparation

1 Add 30 g paprika to mixing bowl.Weigh
2 Add 20 g garlic salt to mixing bowl.Weigh
3 Add 20 g white pepper to mixing bowl.Weigh
4 Add 10 g celery salt to mixing bowl.Weigh
5 Add 10 g black pepper to mixing bowl.Weigh
6 Add 10 g mustard powder to mixing bowl.Weigh
7 Add 10 g salt to mixing bowl.Weigh
8 Add 6 g dried thyme to mixing bowl.Weigh
9 Add 6 g dried basil to mixing bowl.Weigh
10 Add 6 g dried oregano to mixing bowl.Weigh
11 Add 6 g ground ginger to mixing bowl.Weigh
12 Mill 20 sec/speed 9.20s / sp9
13 Add 480 g plain flour to mixing bowl.Weigh
14 Mix 15 sec/speed 4.15s / sp4
15 Tip the seasoned flour into a wide shallow dish and set aside. Rinse and dry the bowl thoroughly.
16 Add 250 g buttermilk to mixing bowl.Weigh
17 Add 2 eggs to mixing bowl.Weigh
18 Mix 10 sec/speed 4.10s / sp4
19 Pour the buttermilk mixture into a second shallow dish. Submerge the chicken pieces, cover, and marinate in the fridge for 30 min (or up to overnight for deeper flavour).
20 Lift each chicken piece from the buttermilk, letting excess drip back. Dredge in the seasoned flour, pressing to coat thickly. Rest the coated pieces on a wire rack for 10 min so the crust sets.
21 Heat 1.5 l neutral oil in a deep heavy-based pan to 175°C. Use a thermometer, the temperature is what makes or breaks copycat KFC.Weigh
22 Fry chicken in batches of 3-4 pieces for 12-15 min, turning once, until deeply golden and the internal temperature reads 75°C at the thickest part of the thigh.
23 Drain on a wire rack (not paper towel, paper steams the crust soft). Rest 5 min before serving.

Notes

Tips

Milling the whole spice blend in the bowl right before mixing into the flour is the unfair advantage here, the volatile oils in white pepper and paprika are still alive when they hit the chicken, not flat from sitting in a jar.
For the closest copycat texture, use a pressure fryer if you have one (the original KFC method). At home, a heavy cast-iron pan with a thermometer is the realistic substitute.
{"Buttermilk substitute" => "250 g whole milk + 1 tbsp lemon juice, stand 5 min until curdled."}
{"Double-coat for extra crunch" => "dip the floured chicken back into the buttermilk and into the flour a second time before resting."}
Keep the oil between 165-180°C. Below 160°C the crust soaks oil and goes greasy; above 185°C it browns before the meat cooks through.