Copycat KFC Recipe

Copycat KFC Recipe

Copycat KFC Recipe

  • Total:25 mins
  • Prep:15 mins
  • Cook:10 mins
  • Servings:6 servings


  • 1 large egg (beaten)
  • 1 cup buttermilk
  • 1 (3-pound) chicken (cut into 6 pieces)
  • 1 cup all-purpose flour
  • 1 teaspoon ground oregano
  • 1 teaspoon chili powder
  • 1 teaspoon dried sage
  • 1 teaspoon dried basil
  • 1 teaspoon dried marjoram
  • 1 teaspoon pepper
  • 2 teaspoons salt
  • 2 tablespoons paprika
  • 1 tablespoon onion salt
  • 1 teaspoon garlic powder
  • 2 tablespoons Accent (MSG seasoning)
  • 1 can lard (enough to cover chicken in the fryer)

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  • ####SIKI####
  •  Steps to Make It 

    1. Gather the ingredients.
      Ingredients for KFC chicken
    2. Combine the egg and buttermilk in a large bowl. Soak the chicken pieces in the mixture.
      Combine egg and buttermilk
    3. Put the flour in a separate bowl and whisk in all the herbs and spices.
      Put the flour in separate bowl
    4. Remove the chicken from the buttermilk mixture, letting the excess drip off. Roll the chicken in the seasoned flour until completely covered.
      Remove chicken from buttermilk mixture
    5. Add the lard to a pressure fryer and heat to 365 F. Be sure to follow the manufacturer's directions.
      Add lard
    6. Using a utensil, 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.
      Lower chicken into hot oil
    7. Allow to fry for 8 to 10 minutes, until the chicken turns golden brown and thoroughly cooks.
      Allow to fry
    8. Release the pressure according to the manufacturer's directions and remove the finished chicken to paper towels or a metal rack to drain.
      Let cool on a metal rack over a pan
    9. Repeat with the remaining 2 pieces of chicken.
      Repeat frying process with rest of the chicken
    10. Serve and enjoy!
      KFC copycat chicken
    11. Recipe Variations

      If you can't get your hands on a pressure fryer, you can use a deep fryer or heavy Dutch oven. Just add enough vegetable oil or lard to keep the chicken pieces submerged and set the temperature to 350 F. Fry the chicken for 15 to 18 minutes in batches, or until it turns golden brown and crispy.


      • Accent, or MSG, adds authentic flavor, so do not eliminate it if you want your chicken to closely resemble the original KFC recipe.
      • Let the chicken sit for 20 to 30 minutes after you roll it in the flour mixture so the coating sticks when you drop the pieces into the fryer.​
      • For KFC-level crispiness, you need to use a pressure fryer. (Do not try to substitute a pressure cooker such as an Instant Pot.) Make sure to bring the oil to 365 F before you add the chicken.
      • To avoid making a mess and burning yourself, use tongs or another utensil when you add the chicken.
      • Quickly lock the lid on the pressure fryer after you add all the chicken in the batch.
      • For crispier chicken, use Crisco (one 3-pound can) instead of lard and double-coat the chicken with the flour mixture.
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