Copycat Kfc Spicy Chicken Recipe
This Copycat KFC Spicy Chicken Recipe delivers the same crispy, golden-brown crunch with bold, flavorful spices. Marinated in buttermilk, coated in a seasoned flour mixture, and fried to perfection, this homemade version is just as satisfying as the original.
4 Servings
Ingredients
For the Chicken Marinade:
- 1 cup buttermilk
- 1 large egg beaten
- 1 whole chicken cut into eight pieces
For the Seasoned Flour Coating:
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 ½ teaspoons dried thyme leaves
- 1 ½ teaspoons dried basil leaves
- 1 teaspoon dried oregano leaves
- 1 tablespoon celery salt
- 1 tablespoon ground black pepper
- 1 tablespoon ground yellow mustard
- ¼ cup paprika
- 2 tablespoons garlic salt
- 1 tablespoon ground ginger
- 3 tablespoons ground white pepper
For Frying:
- Neutral oil for deep frying such as canola or peanut oil
- Optional: MSG seasoning Ajinomoto or Accent for added flavor
Instructions
Prepare the Marinade
- In a large bowl, whisk together the buttermilk and beaten egg until fully combined. Submerge the chicken pieces in the mixture, ensuring they are well coated. Cover and let marinate for at least 30 minutes or up to overnight in the refrigerator for deeper flavor.
Prepare the Flour Coating
- In a separate large bowl, combine the flour, salt, thyme, basil, oregano, celery salt, black pepper, mustard, paprika, garlic salt, ginger, and white pepper. Whisk together thoroughly to distribute the spices evenly.
Heat the Oil
- In a large Dutch oven or deep fryer, add approximately 3 inches of oil and heat to 350°F (175°C) over medium-high heat. Use a deep-frying thermometer to ensure precise temperature control.
Coat the Chicken
- Remove each piece of marinated chicken from the buttermilk, allowing excess liquid to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing gently to ensure full coverage. Shake off any excess flour.
Fry the Chicken
- Carefully lower the coated chicken into the hot oil, frying in batches to prevent overcrowding. Fry each piece for approximately 12 minutes, flipping halfway through, until golden brown and crispy. The internal temperature should reach 165°F (75°C).
Keep Warm in the Oven
- Preheat the oven to 175°F (80°C). Transfer the fried chicken to a baking sheet lined with a wire rack to maintain crispiness while frying the remaining pieces.
Serve and Enjoy
- If desired, sprinkle a light dusting of MSG seasoning over the chicken for an extra burst of umami flavor. Serve immediately with your favorite side dishes.
Notes
To make this recipe gluten-free:
- Replace all-purpose flour with a gluten-free flour blend or cornstarch for a crispier coating.
- Ensure all seasonings and buttermilk are labeled gluten-free.
- Use a separate fryer or clean oil to avoid cross-contamination.