Kentucky Fried Chicken Copycat
Tags: Chicken Dinner Marinade
Yield: 2
- 1 large egg
- 1 cup buttermilk
- 1 (3-pound) chicken, cut into 6 pieces
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon dried sage
- 1 teaspoon freshly ground black pepper
- 2 tablespoons paprika
- 1 teaspoon ground oregano
- 1 tablespoon onion salt
- 1 teaspoon dried marjoram
- 1 teaspoon dried basil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 2 tablespoons Accent ( MSG seasoning)
- 1 (24-ounce) container lard, enough to cover chicken in fryer
- Gather the ingredients.
- Combine the egg and buttermilk in a large bowl. Soak the chicken pieces in the mixture.
- Put the flour in a separate bowl and whisk in all 11 herbs and spices—salt, sage, pepper, paprika, oregano, onion salt, marjoram, dried basil, chili powder, garlic powder, and MSG seasoning.
- Remove the chicken from the buttermilk mixture, letting the excess drip off. Roll the chicken in the seasoned flour until completely covered.
- Add the lard to a Dutch oven or pressure fryer and heat to 365 F. Be sure to follow the manufacturer's directions if using a pressure fryer.
- Using a utensil, lower 4 pieces of the chicken into the hot oil, and if using a pressure fryer, lock the lid in place. Be careful not to burn yourself with the hot oil.
- Allow to fry for 8 to 10 minutes, until the chicken turns golden brown and thoroughly cooks.
- If using a pressure fryer, release the pressure according to the manufacturer's directions. Then, remove the finished chicken to paper towels or a metal rack to drain.
- Repeat with the remaining 2 pieces of chicken.
- Serve and enjoy.
- 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.
- If you can't get your hands on a pressure fryer, you can use a deep fryer or heavy Dutch oven. Add enough vegetable oil or lard to keep the chicken pieces submerged and make sure the temperature reaches 350 F. Fry the chicken in batches for a total cook time of 15 to 18 minutes, or until it turns golden brown and crispy.
