KFC at Home: The Secret Fried Chicken Recipe But Better

Ingredients

• kosher salt (to taste, plus extra for finishing)
• garlic powder (part of seasoning blend)
• smoked paprika (part of seasoning blend)
• black pepper (part of seasoning blend)
• white pepper (part of seasoning blend)
• thyme (dried; part of seasoning blend)
• oregano (dried; part of seasoning blend)
• mustard powder (part of seasoning blend)
• ginger (ground; part of seasoning blend)
• basil (dried; part of seasoning blend)
• celery seed (part of seasoning blend)
• MSG (optional but highly recommended)
• 2 cup buttermilk (for marinade)
• 2 eggs (for marinade)
• 0.5 cup pickle juice (for marinade)
• 2 lb chicken thighs and drumsticks (bone-in)
• 2 cup all-purpose flour (for dredge)
• 0.5 cup cornstarch (for dredge)
• 1 tbsp baking powder (for dredge)
• 1 L neutral oil (for frying (vegetable or canola))

Steps

1. 1

   Prepare the 'Secret' 11 Herbs & Spices blend by mixing together kosher salt, garlic powder, smoked paprika, black pepper, white pepper, thyme, oregano, mustard powder, ginger, basil, celery seed, and MSG (if using).

2. 2

   Divide the seasoning blend: reserve 1/3 of the mixture for the marinade and 2/3 for the flour dredge.

3. 3

   In a large bowl, whisk together the buttermilk, eggs, pickle juice, and the reserved 1/3 of the seasoning blend.

4. 4

   Add the chicken thighs and drumsticks to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or ideally overnight.

5. 5

   In a separate large shallow dish, combine the flour, cornstarch, baking powder, and the remaining 2/3 of the seasoning blend.

6. 6

   Drizzle a few spoonfuls of the buttermilk marinade into the flour mixture and toss with a fork to create small 'craggly bits' for extra texture.

7. 7

   Remove a piece of chicken from the marinade and dredge it thoroughly in the flour mixture.

8. 8

   Dip the chicken back into the buttermilk marinade, then return it to the flour mixture for a second coating. Press and squeeze the flour onto the chicken to ensure it is fully and thickly coated.

9. 9

   Heat oil in a heavy-bottomed pot or deep fryer to 350°F (175°C).

10. 10

    Carefully fry the chicken in batches to avoid overcrowding. Fry until deeply golden brown and the internal temperature reaches 165°F (74°C). Thighs typically take 6–8 minutes, while drumsticks take 10–12 minutes.

11. 11

    Drain the fried chicken on a wire rack set over a baking sheet. Sprinkle with a little extra salt while still hot.

Notes

For the best results, do not skip the overnight marinating process as the pickle juice and buttermilk help tenderize the meat. Using a wire rack for draining is essential to keep the bottom of the chicken from getting soggy.

Nutrition per serving

• main
• fried chicken
• copycat
• KFC
• comfort food
• dinner
• deep-fried