CopyKat KFC Chicken

Alright, folks, gather 'round the fryer, because we're about to get clucking hilarious with this copycat KFC recipe. We all know the Colonel probably rolled over in his grave when they introduced that Double Down sandwich (chicken as the bun?!), but we're keeping it classy (and crispy). Why make it at home? Because you can use better ingredients, it's cheaper, and you can finally control the spice level. (Ever gotten a KFC chicken leg that tasted like it wrestled a ghost pepper? Yeah, me neither. But I have had some suspiciously spicy ones).

"The real-life Colonel Sanders might have hated what the restaurant became after he sold it, but we still think their chicken is "finger lickin' good." (Unless you're using a fork. Then it's 'fork lickin' good'.) So why should you even attempt to make it at home? For starters, it's less expensive, and you can use higher quality ingredients in your home kitchen. (Like, actual chicken, not whatever they're using these days...kidding! Mostly.) It was easier than I thought to make fried chicken that tasted as good (if not better) than what you'll find at your local KFC. Having said that, you do need to know a few secrets along the way to ensure your chicken turns out juicy on the inside and crispy on the outside. (Because nobody wants soggy chicken. That's just sad.)"

"A buttermilk marinade keeps the chicken tender and juicy. The buttermilk has the added benefit of tenderizing the meat, and adding an egg to the mix creates a stronger structure for the breading to stick to later. (Think of it as the chicken's Spanx before its big debut.) So, grab a large bowl and whisk the buttermilk and egg until they're well blended and homogenized. (Homogenized. It sounds so scientific!) Add the chicken pieces and let them marinate for 20 to 30 minutes. If you're a plan-ahead kind of person, place the bowl in the refrigerator to marinate overnight. Don't let the mixture sit for longer than 24 hours or the chicken will become mushy. (Nobody wants mushy chicken. I repeat: nobody.)"

                                       

"The secret behind KFC's 11 herbs and spices. (Dun dun DUNNNN!) While your chicken is marinating, it's time to prepare the breading. There have been several other copycat versions floating around the internet before and since this one, but this particular recipe is the closest thing I've tasted to the real deal. (I've tried them all. It's a problem.) I will say it has significantly larger quantities of spices than most recipes. If you don't want to go through the trouble of measuring the spice mix every time you want to make fried chicken, you can just double it up. (Or quadruple it. Live your best, spiciest life.) Then you can store it in an airtight container for up to three months. (Or until you use it all. Whichever comes first.)"

(The ingredient list and directions remain the same, but you can add little quips throughout. For example, when you say "neutral oil," you could add, "Like canola or peanut oil. Or unicorn tears. If you have those lying around." When you talk about the MSG, you could say, "MSG seasoning. The secret ingredient they don't want you to know about. (Just kidding. They probably do.)")

"Your best bet to maintain the right frying temperature is to let the oil preheat to 350 degrees Fahrenheit before adding any chicken. Then, don't overcrowd the pan too much. I fried the chicken in two batches, cooking only four pieces of chicken at one time. (Because I'm not a monster.) After about 12 minutes, the first batch should be golden brown and crispy, but you can't add the second batch right away. It's important to wait for the temperature to return to 350 degrees before adding more chicken. (Patience is a virtue,  as my Nan always use to tell me, especially when fried chicken is involved.)"

"I learned how that KFC stores the chicken in a 175 degree Fahrenheit oven after frying it. It stays there for 20 minutes before being packaged and served. I was a little apprehensive about this step — wouldn't keeping the chicken in the oven for that long cause the skin to become soft? (My biggest fear!) As it turns out, this tip totally works. Storing the chicken in a warm oven not only ensured the chicken finished cooking all the way through, but it also kept the skin nice and crunchy. (Science!)"

"The key component of this step is making sure the chicken doesn't touch the bottom of the sheet pan. We wanted the chicken to have contact with the air only, so we kept it elevated on an oven-safe wire cooling rack. (Like a little chicken throne.) This not only allowed the air to circulate around the fried chicken to keep it crispy, but it also let the excess grease drain through the rack. For easy clean-up, you'll want to line the baking sheet with aluminum foil first. (Because nobody wants to scrub a greasy pan. That's just the worst.)"

"The first thing I noticed about my copycat fried chicken was the aroma; it was absolutely intoxicating. (I may have drooled a little.) All those herbs and spices activated in the hot fryer oil, and I could barely wait to let the chicken cool before taking a bite. (I may have burned my tongue.) I was pleasantly surprised that the combination of the 350 degree Fahrenheit oil and hot-holding the chicken in the oven created a crispy-on-the-outside exterior with a super juicy, perfectly moist interior. (The holy grail of fried chicken!)"

                                    

Ingredients

• The Spice Cabinet of Dreams: We're talking flour, salt, thyme, basil, oregano, celery salt, pepper, mustard powder, paprika, garlic salt, ginger, white pepper, and (shhh, it's a secret) MSG. (Optional, but highly recommended. Unless you're afraid of deliciousness.)
• One Chicken: The star of the show. Preferably one that's no longer clucking.
• Egg: The glue that holds this whole operation together.
• Buttermilk: The secret to tender, juicy chicken. (And also a great excuse to buy a cow.)
• Shortening: Because everything's better with shortening. (Or oil. But we really prefer shortening.)

Instructions

1. Chop Chop: Cut the chicken into its constituent parts. Breasts, thighs, legs, wings... the whole shebang. (Unless you want to fry a whole chicken. That's your prerogative.)

2. Spice It Up: In a shallow bowl, mix together all those glorious spices. It's like a party in a bowl! A very flavorful party.

3. Buttermilk Bath: In a large bowl, combine the buttermilk and beaten egg. This is where the magic happens. (Or at least, where the chicken gets really happy.)

4. Chicken Spa Day: Add the chicken pieces to the buttermilk mixture and let them soak for about 30 minutes. Think of it as a relaxing spa day for your chicken.

5. Rack 'Em Up: Place a wire rack on top of a baking sheet. This is where the bready chicken will hang out before its big frying debut.

6. The Breading Ceremony: Remove the chicken from its buttermilk bath, shake off the excess (we're not making buttermilk-soaked chicken here), and place it in the flour mixture. Coat it fully, like you're dressing it for a fancy ball. Then shake off any excess flour. We want crispy, not cakey.

7. Rest and Relaxation: Place the breaded chicken on the wire rack and let it rest for about 15 minutes. This is crucial! It lets the coating adhere properly, so you don't end up with bare spots on your fried chicken.

8. Fry Time: Heat your oil to 350 degrees in a deep fryer. If you don't have a deep fryer (like most normal humans), a Dutch oven filled halfway with shortening will do the trick. Just make sure you have a thermometer to keep that temperature consistent. If it drops too low, your chicken will be greasy. And nobody wants greasy chicken.

9. Batch It Up: Cook the chicken in batches. Don't overcrowd the fryer! We want crispy, not soggy. Breasts and thighs take about 15-18 minutes, while wings and legs are good to go after 12-13 minutes.

10. Drain and Enjoy: Drain the fried chicken on a clean wire rack on top of a baking sheet. And then, the moment you've been waiting for... devour!

Notes (aka Pro Tips – because we're pros at this):

• Dry Chicken is Happy Chicken: Pat the chicken dry before marinating. It helps the buttermilk stick.
• Don't Be a Chicken Herder: Don't overcrowd the frying oil. Give those chicken pieces some space to breathe (and get crispy).
• Temperature is Key: Maintain that oil temperature between 325-350°F. It's crucial for perfectly cooked chicken.
• Let It Rest: Let the coating rest before frying. It makes a world of difference.
• Use a Thermometer: Because nobody wants undercooked chicken. (Or overcooked chicken. Nobody wants that either.)

Enjoy your perfectly fried, ridiculously delicious chicken! And try not to eat the whole batch in one sitting. (But if you do, we won't judge.)