10 Best Fried Chicken Copycat Recipes (2024)

FAQs

What is the secret to good fried chicken? ›

The secret to succulent fried chicken starts with a marinade or brine, which keeps the chicken at its peak juiciness. Fried chicken traditionalists generally choose a buttermilk marinade while others swear by a brine, which is a mixture of sugar, salt and sometimes spices dissolved into water.

Ingredient Tips

My not-so-secret tip to the best fried chicken is a combination of FLOUR, CORNSTARCH, and BAKING POWDER. When mixed with the flour, the cornstarch makes the flour coating crispier and gives it that golden brown color! (It has to do with prevention of gluten development.)

Copycat KFC Original Recipe Chicken EXACTLY how the Colonel makes it 🔥 Secret Herb & Spice Mix: - 2.5 cups of flour - 2 teaspoons of Salt - 3 teaspoons of Paprika - 2 teaspoons of Dried Mustard - 2 teaspoons of Garlic Powder - 1.5 teaspoons of Onion Powder - 1 teaspoon of Dried Thyme - 1 teaspoon of Dried Basil - 1 ...

Canola Oil

Benefits: With a high smoke point and neutral flavor, canola oil is excellent for frying chicken. As an added bonus, it has high levels of omega-3 and omega-6 fatty acids, which makes it healthier than other options.

Place the breaded chicken on a cooling rack (or a platter) and chill in the refrigerator for about 30 minutes. This cooling time will help the layers of breading ingredients solidify and adhere better after the chicken cooks. Once you start cooking the chicken, be patient and don't flip it over too early.

Submerge the chicken in the egg wash. Remove the chicken from the egg wash and dredge it in the flour a second time. Shake off the excess flour and place the chicken skin-side down in the hot oil.

Mistake: Not Seasoning Your Flour

You can flavor your flour with any spice you like, but for a classic fried chicken, stick to salt and pepper. Whatever you do, be sure to add some seasoning to your flour, otherwise, you'll end up with a bland crust.

This usually equates to around 10 minutes for wings and 12 minutes for breasts, thighs and legs. For the best tasting fried chicken with a beautifully even golden crumb, turn your chicken pieces with tongs (being careful not to splash yourself with hot oil) every 1 – 2 minutes.

Buttermilk Is More Than A Better Coating

This acidic nature also helps lightly tenderize the meat, creating an even juicier, more succulent texture. Even a few minutes of soaking in buttermilk (or resting after breading) can make a big difference.

Original Recipe® Chicken Fresh chicken. Breaded in: Wheat flour, Salt, Monosodium glutamate, Spices, Dehydrated garlic, Modified milk ingredients, Dried egg white (Egg white, Baker's yeast, Citric acid). Cooked in: Canola oil (Dimethylpolysiloxane (Antifoaming agent), TBHQ). Contains: Wheat, Milk, Egg.

What is the red liquid in fried chicken? ›

The protein myoglobin is “one of the transportation vehicles that moves oxygen” around the body, Goldwyn says. It mixes with water to form “myowater,” which is the pink-hued liquid — it's not blood!

To skillet fry, heat 1/2 to 1-inch Crisco to 365° in electric or in large heavy skillet on medium-high heat. Brown chicken on all sides. Reduce heat to 275° or medium-low heat. Continue cooking until chicken is tender about 30-40 minutes.

The specialized baking powder for frying provides sustained and substantial gas production, achieving excellent scale and fluffiness while ensuring proper adhesion of the crispy shell.

“In many traditional Southern restaurants, you will find peanut oil used as the predominant oil for the fried chicken dishes as well.” If you're allergic to peanuts or just not a fan of the taste of peanut oil, Marcus likes canola oil. “Canola oil is the best all-around oil to use for frying chicken,” she says.

As chicken fries, liquid evaporates and the breading dehydrates. After that, proteins in the marinade and flour will set and start to brown, giving the crust flavor. The more surface area you have, the crunchier the crust and the more flavorful the bird.

Tenderness: The lactic acid in milk helps to break down the proteins in the chicken, resulting in a tender and moist texture. Flavor Infusion: Milk can act as a carrier for other flavors, such as herbs and spices, allowing them to penetrate the chicken and create a delicious taste profile.