Easy Copycat KFC Chicken Recipe

The pot lid rattles and you know dinner is almost ready. It’s that familiar sound, the valve hiss that tells you the steam cues are coming to an end. You spot the kitchen filling up with that fried-chicken smell real quick.

Every time you make this recipe, that broth depth and seasoning combo come together perfect. You feel your stomach rumble and can’t wait for that tender pull, biting into crispy, juicy chicken just like the bucket from KFC.

You sense it’s gonna be one of those nights y’all gather around the table, mouths watering and plates ready for that crispy coating with mouth-popping flavor. That pot lid rattling gets you in the zone, knowing yummy’s just moments away.

Why This Recipe Works Every Single Time

• Flour and spice blend hits that authentic KFC flavor dang good.
• Buttermilk and egg dip keeps chicken moist inside and locks in flavor.
• The resting step on the wire rack helps coating get crispy not soggy.
• Deep oil at the right temp cooks chicken evenly with a golden crust.
• Natural release lets juices settle in for tender pull every bite.
• Using your pressure cooker’s steam cues keeps cooking just right without guessing.

Get the scoop on perfect cooking tips and check out our best chicken thigh recipes to learn more about juicy chicken techniques and seasoning combos. Dive into the seasoning world with our Bang Bang Chicken Sauce for an extra punch of flavor.

Everything You Need Lined Up

• 2 cups all-purpose flour
• 2 teaspoons salt
• 1-1/2 teaspoons dried thyme leaves
• 1-1/2 teaspoons dried basil leaves
• 1 teaspoon dried oregano leaves
• 1 tablespoon celery salt
• 1 tablespoon ground black pepper
• 1 tablespoon ground yellow mustard
• 1/4 cup paprika
• 2 tablespoons garlic salt
• 1 tablespoon ground ginger
• 3 tablespoons ground white pepper
• 1 cup buttermilk
• 1 egg, beaten
• 1 chicken cut up into 8 pieces
• Neutral oil like canola or peanut for frying
• MSG seasoning like Ajinomoto or Ac’cent (optional but dang good)

Line up these all-purpose flour and herbs before you start. Mixing dried thyme, basil, oregano, and that celery salt is gonna bring that classic KFC vibe. You won’t wanna skip the paprika and garlic salt cause that’s what gives ya the spicy red crust.

Make sure you got your buttermilk and eggs ready for that dip. It’s what keeps your chicken juicy and tender inside.

Don’t forget the chicken cut into 8 pieces. Got your neutral oil too? This recipe asked for canola or peanut oil so you get the crisp without the smokiness.

Oh and that MSG seasoning? Toss in little at your call. It’s kinda controversial but it does add a punch y’all might like.

Get all your ingredients ready and dive into the authentic flavor blend. For a different twist, check out our easy healthy chicken broccoli soup recipe that perfectly complements crispy chicken dishes.

Walking Through Every Single Move

1. Mix up your dry ingredients real good in a large bowl. That means flour, salt, dried herbs, celery salt, black pepper, mustard, paprika, garlic salt, ginger, and white pepper. This blend is the heart of your crispy coat.
2. In another bowl, beat 2 eggs with 1 cup buttermilk until kinda smooth. This dip will work the tender pull and help flavors stick on chicken.
3. Take each chicken piece and dip it in the buttermilk-egg mix, then dunk it in your flour-spice bowl. Press the flour mix on the pieces good so it sticks well.
4. Place coated chicken on a wire rack and let it rest for like 15 minutes. This step helps shiny your flour coat and keeps it crispy when fried.
5. Heat about 3 inches of oil in a thick skillet or Dutch oven to 350°F. You wanna keep the temp stable so chicken cooks through without burning.
6. Fry the chicken in batches for about 15 to 18 minutes, turning now and then till golden brown. Drain on paper towels and let rest 5 minutes before serving. You gotta wait but it’s worth every lick of patience.

For detailed cooking tips, see our guide on copycat Chick Fil A nuggets recipe for steps how to get that crispy bite texture.

Valve Hacks You Need to Know

• When you hear the valve hiss start low that’s your sign to watch closely and prepare for that natural release.
• If your cooker has adjust valve settings, switch to low pressure for more gentler cooking and tender pull.
• Use the natural release instead of quick release to keep chicken juicy and avoid splatters.
• Tip your lid edge downward when releasing so steam vents away from your face and hands. Safety first y’all.

These little tricks will save you some headache and make sure your chicken comes out every time just right.

The Flavor Experience Waiting for You

First bite hits with that crispy crust crackle that you recall from your KFC days. It’s got that seasoned paprika and herb kick that makes your taste buds wake up.

Inside, that tender pull is gluey juicy and brings all the broth depth tasted in the buttermilk soak. It’s juicy, gotta say.

The garlic salt with a hint of white pepper sneaks in for a lingering flavor that keeps you coming back for seconds. Dang, that seasoning stays with you.

Every bite kinda melts in your mouth, a perfect blend of crispy outside and juicy inside. Y’all gonna wanna make this a regular in your dinner rotation.

Making It Last All Week Long

• Refrigerate cooked chicken in an airtight container. It keeps well for 3 to 4 days.
• Freeze portions in freezer bags for up to 2 months. Just defrost overnight in the fridge before reheating.
• Reheat in an oven at 350°F to keep the crispy coat instead of microwave sogginess.

Keeps that tender pull fresh and juicy even if you gotta eat leftovers later. Just follow these storage hacks and you’ll thank yourself later.

Learn more about serving crispy chicken with tasty dips and sauces in our Bang Bang Chicken Sauce recipe post. For warming comfort, our easy healthy chicken broccoli soup offers a flavorful, nutritious side option.

What People Always Ask Me

• Can I skip the MSG seasoning? Yes, you can. The chicken still rocks without it but the MSG adds a little extra umami boost.
• Why does resting on the rack matter? It keeps the coating crispy by letting air circulate and stops sogginess before frying.
• Can I use chicken breasts only? You can but bone-in pieces like drumsticks or thighs give way more flavor and juiciness.
• Why not just quick release when cooking? Natural release keeps the juices sealed in, making chicken tender and moist instead of dry.
• What if my oil temp is off? Too hot? Chicken burns outside before cooking inside. Too low? It soaks oil and gets greasy. Use a thermometer to keep it right.
• Can this recipe work with an air fryer? Definitely, just adjust frying time and temp. You still get a crispy crust but with way less oil.

Try combining this with other easy homemade classics like the Popeyes Chicken Sandwich Recipe for a satisfying meal that delights every time.