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Main dishes Poultry

Copycat KFC™ Original-Style Chicken

Copycat KFC™ Original-Style Chicken

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main dishes, Poultry
Servings 4

Ingredients
  

  • 1 cup buttermilk
  • 1 whole chicken (2 breasts, 2 thighs, 2 drumsticks, 2 wings)
  • 2 quarts neutral oil for frying ((1 can lard (or one 3-pound can Crisco), enough to cover chicken in fryer (see Secret Recipe Tips below) )
  • 1 1/2 cups all-purpose flour
  • 1 tbs brown sugar
  • 1 tbs kosher salt

Spice Mix

  • 1 egg white
  • 1 tbs paprika
  • 2 tsp onion salt
  • 1 tsp chili powder
  • 1 tsp black pepper
  • 1/2 tsp celery salt
  • 1/2 tsp sage dried
  • 1/2 tsp garlic powder
  • 1/2 tsp allspice ground
  • 1/2 tsp oregano dried
  • 1/2 tsp basil dried
  • 1/2 tsp marjoram dried
  • 2 tbs Accent (MSG seasoning)

Instructions
 

  • Combine the egg and buttermilk in a large bowl. Soak the chicken pieces in the mixture.
  • Preheat fryer to 350°F. Thoroughly mix together all the spice mix ingredients.
  • Combine spice mix 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.

To use a pressure fryer

  • Add the lard to a pressure fryer and heat to 365 F. Be sure to follow the manufacturer's directions for your pressure fryer.
  • Use a utensil to lower 4 pieces of the chicken into the hot oil, and lock the lid in place. Be careful not to burn yourself with the hot oil
  • Allow to fry for 8 to 10 minutes, until the chicken is golden brown and thoroughly cooked.
  • Once the pieces are cooked, release the pressure according to the manufacturer's directions and remove the chicken to paper towels or a metal rack to drain.
  • Repeat with the remaining 2 pieces of chicken.

Secret Recipe Tips

  • The real secret to making this is the Accent in the recipe and using a pressure fryer!
  • Make sure the oil is at 365 F before frying the chicken. To avoid making a mess, use a utensil when adding the chicken. Quickly lock the lid on the pressure fryer once all the pieces of chicken have been added.
  • For crispier chicken, use Crisco instead of lard and double-coat the chicken with the flour mixture.
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