How to make Fried Chicken like KFC

Ingredients
1
tablespoon paprika
2
teaspoons onion salt
1
teaspoon chili powder
1
teaspoon black pepper
1/2
teaspoon celery salt
1/2
teaspoon dried sage
1/2
teaspoon garlic powder
1/2
teaspoon ground allspice
1/2
teaspoon dried oregano
1/2
teaspoon dried basil
1/2
teaspoon dried marjoram
1 1/2
cups Gold Medal™ all-purpose flour
1
tablespoon brown sugar
1
tablespoon kosher salt
1
whole chicken (2 breasts, 2 thighs, 2 drumsticks, 2 wings)
1
egg white
2
quarts neutral oil, for frying
Steps
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1
Preheat fryer to 350°F. Thoroughly mix together all spices.

2
Combine spices with flour, brown sugar and salt.

3
Dip chicken pieces in egg white to lightly coat them, then transfer to flour mixture. Turn a few times and make sure the flour mix is really stuck to the chicken. Repeat with all the chicken pieces.

4
Let chicken pieces rest for 5 minutes so crust has a chance to dry a bit.

5
Fry chicken in batches. Breasts and wings should take 12-14 minutes, and legs and thighs will need a few more minutes. Chicken pieces are done when a meat thermometer inserted into the thickest part reads 165°F.

6
Let chicken drain on a few paper towels when it comes out of the fryer. Serve hot.

Expert Tips
tip 1
If you’ve got a large cast-iron skillet, this is the time to use it! A well-seasoned skillet can be used for this KFC™ chicken recipe and many of our other fried chicken recipes
tip 2
If you prefer your chicken skinless, use a paper towel to grip and pull off the skin from each piece after frying. The chicken will still be tender, especially if it’s cooked on the bone.
tip 3
Breasts and wings cook faster than legs and thighs. The white meat (breast/wings) will take 12-14 minutes, depending on their thickness, and thighs and legs will take a few minutes longer. The internal temperature for cooked chicken should be 165°F, which is easiest to ... More +
tip 4
This Kentucky Fried Chicken™ recipe pairs perfectly with dipping sauces. A spoonful of pesto mixed with high-quality mayo, plain Greek yogurt with fresh chopped dill and lemon zest, or ranch dressing with crumbled bacon are a few tasty dip ideas.
tip 5
Double the spice mix for later and store extra in an airtight container for up to 3 months.
tip 6
After each piece of chicken is coated in egg whites and the flour mixture, let them rest for a few minutes so the crusts can dry out before they hit the hot oil. This is the difference between having fried chicken with a great crust and ending up with all the crust falling off in the fryer.
tip 7
Pair this copycat KFC™ chicken recipe with ourcopycat KFC™ coleslaw for a delicious fast food dinner, minus the drive-thru.
Nutrition Information
418.0 Calories, 21.7g Total Fat, 15.4g Protein, 40.5g Total Carbohydrate, 2.6g Sugars
See full nutrition facts +
More About This Recipe
Nobody knows the exact spice mix used in the classic KFC™ chicken recipe, but we think this version is pretty close. It uses herbs and spices you probably have on hand if you have a fairly stocked pantry. The spice mix will look like a lot of seasoning for one batch of ... More +
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