I can’t remember the last time that I had KFC. I think I was about 4 or 5. All I know is that my parents were still together, and I didn’t get the piece that I wanted. When you’re the youngest and smallest eater by a lot, you don’t usually get the best pieces. I remember loving it though! The skin was amazing, and my little, tiny self couldn’t imagine anything yummier.
This KFC original recipe copy cat chicken looks as delicious and awesome as the original.
With the traditional 11 spice blend, this KFC original recipe copy cat chicken will be awesome. The best part? It’s actually gluten free! I love how accessible gluten free food has become, and how much gluten free foods have improved in quality, texture, and taste. Pass this on to your gluten free friends and family! They’ll appreciate it for sure.
Thanks to Nicole at Gluten Free on a Shoestring for this Stupendous recipe!
- About 4 pounds bone-in skin-on chicken parts (I used 2 split chicken breasts and 4 drumsticks)*
- 1 1/2 cups (12 fluid ounces) buttermilk 1 cup (224 g) plain yogurt (or you can use 1 cup buttermilk in place of the yogurt)
- 2 cups (280 g) flour
- 1 teaspoon freshly ground black pepper
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons smoked Spanish paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 3 tablespoons (36 g) sugar
- Neutral oil, for frying (peanut oil is ideal, but a mixture of half canola oil and half nonhydrogenated vegetable shortening works very well, too)
- In a large, zip-top bag or large bowl, place the chicken parts, buttermilk and yogurt, and stir to coat the chicken parts fully. Squeeze out all of the air if using a zip-top bag before sealing the bag. If using a bowl, cover the bowl tightly with plastic wrap. Place the chicken in the refrigerator to marinate for at least 4 and up to 16 hours.
- Once the chicken has finished marinating, in a medium-size bowl, place the flour blend, pepper, salt, paprika, oregano, thyme, parsley, cumin, cinnamon, onion powder, garlic powder, chili powder, and sugar, and whisk to combine well. Pour all of the dry ingredients into a large, zip-top bag. Line a large rimmed baking sheet with parchment paper and set it aside. Remove the chicken parts from the marinade, about 2 at a time, and place in the bag of dry ingredients, seal the bag and shake to coat the chicken parts fully. Remove the chicken from the dry ingredients and place on the prepared baking sheet. Allow the coated chicken to sit at room temperature for about 30 minutes to allow the dry ingredients to form a thick paste on the chicken. This will help the coating stick to the chicken during frying.
- While the chicken is sitting, prepare the frying oil. Place about 3-inches of frying oil in a large, heavy-bottom pot or fryer. Clip a deep-fry/candy thermometer to the side of the pot or fryer, and place the oil over medium-high heat. Bring the oil temperature to 350°F. Place the coated chicken parts in the hot oil, taking care not to crowd the oil. To prevent the chicken from sticking to the bottom of the pot, hold each piece with tongs or a spider in the hot oil just above the bottom for about a minute to allow the bottom skin of the chicken to seal. Fry until golden brown all over, about 7 minutes on each side. Turn the heat down to bring the oil temperature to 325°F and allow the chicken to continue to cook until the internal temperature of each piece reaches nearly 165°F (about 10 minutes more). Place the chicken on a wire rack placed over paper towels to drain and cool before serving.
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Gluten Free on a Shoestring.