Ultimate Crispy Fried Chicken (Copycat KFC Style)
Indulge in the perfect replica of KFC's famed Extra Crispy Chicken with this easy-to-follow copycat recipe. This dish features a succulent roasting chicken marinated to perfection and coated in a flavorful, seasoned flour mixture, resulting in a crunchy exterior that gives way to juicy, tender meat. Perfect for family gatherings or a quiet dinner, this recipe yields 8-10 pieces of full-flavored fried chicken and can be easily adjusted to serve larger groups. Don't forget to pair it with your favorite sides for a truly satisfying meal!
N/A
Servings
533
Calories
21
Ingredients
Ingredients
Fresh young roasting chicken
1 (Cut-up)
Cold water
2 quarts (For brining)
Morton lite salt
2 tablespoons (For brining)
Accent seasoning
2 teaspoons (For brining)
Bulk KFC Original Recipe Seasoning (Copycat)
1/2 cup (For seasoned flour)
Cornflour or masa harina
4 teaspoons (For seasoned flour)
Ground Tellicherry black pepper
1 tablespoon (For seasoned flour)
Superfine sugar
2 1/2 teaspoons (For seasoned flour)
Accent seasoning
2 teaspoons (For seasoned flour)
Celery salt
2 teaspoons (For seasoned flour)
Lawry's Seasoned Salt
1 1/4 teaspoons (For seasoned flour)
Garlic powder
1/2 teaspoon (For seasoned flour)
Onion powder
1/2 teaspoon (For seasoned flour)
Baking soda
1/4 teaspoon (For seasoned flour)
Smoked paprika
1/4 teaspoon (For seasoned flour)
Citric acid
1/8 teaspoon (For seasoning, or substitute 1/4 teaspoon lemon pepper)
Ground turmeric
1/8 teaspoon (For seasoned flour)
Self-rising flour
3 3/4 cups (For breading)
Cornstarch
1/4 cup (For breading)
Water
4 quarts (For water wash)
Vegetable oil or vegetable shortening
as needed (For frying)
Instructions
1
1. Rinse the chicken pieces under cold water and blot with paper towels to remove excess moisture.
2
2. In a large saucepan, combine 2 quarts of cold water, 2 tablespoons of Morton lite salt, and 2 teaspoons of Accent seasoning. Stir until dissolved.
3
3. Add the chicken pieces to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, turning occasionally for even marination. For a quicker method, pierce chicken pieces with a fork, heat the marinade with the chicken over low heat for 20-30 minutes, turning once.
4
4. In a large mixing bowl, combine all seasoned flour ingredients (excluding the self-rising flour and cornstarch) and whisk until well blended.
5
5. Add 3 3/4 cups of self-rising flour and 1/4 cup of packed cornstarch to the seasoned mix, whisking thoroughly to combine.
6
6. Prepare a bowl with 4 quarts of water for the water wash.
7
7. Remove the chicken from the marinade using tongs. Dip each piece into the seasoned flour mixture, ensuring a thorough coating. Place the coated chicken on a platter and repeat with the remaining pieces.
8
8. Dip each breaded chicken piece into the water wash for full wetting then return it to the seasoned flour for a second coating, creating small clumps. Arrange the double-breaded pieces on a platter and let rest for 15-20 minutes.
9
9. Preheat your deep fryer or a large stovetop pot filled with vegetable oil or shortening to 315°F to 325°F.
10
10. Carefully place the coated chicken into the fryer, ensuring not to overcrowd. Cook for 16-20 minutes, turning halfway through, until the chicken is golden brown and fully cooked, with juices running clear.
11
11. Drain the fried chicken on a wire rack over a paper towel-lined baking sheet. Keep it warm in a preheated oven at 170°F until ready to serve.
12
12. Serve hot and enjoy with your favorite dipping sauces and sides!
Nutrition Information
30g
Fat
35g
Carbs
37g
Protein
2g
Sugar
1500mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is this recipe a copycat of?
This recipe is a copycat of KFC's famed Extra Crispy Fried Chicken.
How many pieces of chicken does this recipe yield?
This recipe yields 8-10 pieces of full-flavored fried chicken.
How long should the chicken marinate?
The chicken should be refrigerated in the marinade for at least 4 hours.
What is in the chicken marinade?
The marinade consists of 2 quarts of cold water, 2 tablespoons of Morton lite salt, and 2 teaspoons of Accent seasoning.
Is there a faster way to marinate the chicken?
Yes, you can pierce the chicken with a fork and heat the marinade with the chicken over low heat for 20-30 minutes.
What type of flour is used for the breading?
The recipe uses self-rising flour combined with a small amount of cornstarch.
Why is cornstarch added to the flour mixture?
Cornstarch helps create a crunchier exterior texture.
What is the recommended frying temperature?
Preheat the oil to between 315°F and 325°F.
How long does the chicken need to fry?
The chicken should cook for 16-20 minutes, turning halfway through.
What kind of oil should I use for frying?
You can use vegetable oil or vegetable shortening.
What is the 'water wash' step?
After the first flour coating, pieces are dipped in 4 quarts of plain water before being floured a second time.
Why is double-breading important?
Double-breading creates the small clumps and extra-thick crust characteristic of extra crispy style chicken.
How long should the breaded chicken rest before frying?
The chicken should rest for 15-20 minutes after the second coating.
How can I keep the chicken warm while finishing batches?
Place the fried chicken on a wire rack in a preheated oven at 170°F.
What can I substitute for citric acid?
You can substitute 1/4 teaspoon of lemon pepper for the 1/8 teaspoon of citric acid.
What is the calorie count per serving?
Each serving contains approximately 533 calories.
How much protein is in this fried chicken?
There are 37 grams of protein per serving.
How much sodium is in one serving?
One serving contains 1500mg of sodium.
What are the fat and carbohydrate counts?
There are 30g of fat and 35g of carbohydrates per serving.
What type of chicken is best for this recipe?
A fresh young roasting chicken, cut into pieces, is recommended.
What specific salts are used in the seasoned flour?
The flour uses celery salt and Lawry's Seasoned Salt.
What is Accent seasoning?
Accent is a flavor enhancer (MSG) used in both the marinade and the flour mixture.
Does the flour mixture contain sugar?
Yes, it includes 2 1/2 teaspoons of superfine sugar.
What spices give the chicken its color?
Smoked paprika and ground turmeric contribute to the golden color.
What type of pepper is recommended?
Ground Tellicherry black pepper is used for the seasoned flour.
Why is baking soda included in the breading?
Baking soda helps the crust brown and develop a light, airy crispness.
Should the chicken be dried before marinating?
Yes, rinse under cold water and blot with paper towels before starting.
How do I know the chicken is fully cooked?
The chicken is done when it is golden brown and the juices run clear.
Can this recipe be scaled up?
Yes, the recipe can be easily adjusted to serve larger groups for gatherings.
What is the best way to drain the oil after frying?
Drain the chicken on a wire rack over a paper towel-lined baking sheet to prevent sogginess.