The aroma of crispy, golden-brown fried chicken wafts through the air, taking you back to cozy family gatherings and celebrations. This Copy Cat KFC Fried Chicken recipe captures the beloved taste you crave, comes together in about 45 minutes, and features a clever combination of marinating and double frying that guarantees a flavorful crunch in every bite.
This recipe is perfect for anyone craving that nostalgic fast-food experience at home. Great for weekend family dinners or entertaining friends, it can be made ahead of time and stored for later enjoyment.
Why You’ll Love This Recipe
- The marinating process infuses the chicken with deep flavor.
- Double frying ensures a perfectly crunchy exterior.
- Easy to prepare with accessible ingredients.
- You can customize the spice level to your taste.
What You’ll Need
Here’s a quick overview of the ingredients you’ll need to create this delicious fried chicken.
For the Chicken
- 340 g chicken, cut into pieces
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1 tbsp cornstarch
For the Batter
- 100 g all purpose flour
- 50 g cornstarch
- 5 g baking powder
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 1 egg
- 30 ml water, to mix
Use gluten-free flour for a GF option.
Substitutions & Swaps
- Chicken: Thighs or drumsticks can be used.
- Cornstarch: Potato starch works well too.
- Egg: Aquafaba can replace the egg.
- All purpose flour: Whole wheat flour is a healthier alternative.
How to Make It
Let’s dive into frying up this flavorful chicken.
Marinate
Marinate chicken with salt, black pepper, onion powder, garlic powder, chili powder, and cornstarch. Leave it for 15 minutes to soak up the flavors.
Prepare the Dry Ingredients
In a medium bowl, combine the remaining ingredients: all-purpose flour, cornstarch, baking powder, salt, onion powder, and garlic powder, excluding the egg. Divide this mixture into two parts with a 2:1 ratio.
Whisk the Batter
Add the egg into the smaller portion of the dry mixture. Whisk well to combine and then add 30 ml of water, whisking until smooth.
Coat the Chicken
Coat each piece of marinated chicken thoroughly in the dry flour mixture. Next, dip into the wet batter, ensuring it’s completely covered, and then return to the dry flour mixture for a second coating. Shake off any excess flour.
Deep-Fry the Chicken
Deep-fry the chicken pieces over medium heat until they become lightly golden. This initial frying ensures a tasty crust.
Fry Again
Fry the chicken a second time until the coating is golden brown and the chicken is cooked through. This double frying technique yields the best crunch.
Enjoy
Serve hot and enjoy with your favorite fried chicken sauce!
How to Store It
Fridge: Store in an airtight container for 3 days.
Freezer: Yes, freeze for up to 2 months.
Reheat: Use an oven at 180°C (350°F) for about 15-20 minutes.
Tips for Best Results
- For maximum flavor, let the chicken marinate longer if time permits.
- Maintain consistent oil temperature to avoid soggy chicken.
- Use a thermometer to check oil temperature—ideally around 170°C (340°F).
- Always shake off excess batter before frying to prevent clumping.
Serving Suggestions
- Pair with creamy coleslaw for a classic side.
- Serve with biscuits and gravy for a delightful brunch.
- Enjoy with your favorite dipping sauces for a complete meal.
