Copycat KFC Original Recipe Chicken Bucket

Allergens

Wheat (gluten) and Soy (from cooking oil)

Ingredients

• 4 lbs chicken pieces (a mix of legs, thighs, and wings)
• 1 gallon cooking oil
• 2 cups all
• purpose flour
• 1/2 cup cornstarch
• 1 tablespoon paprika
• 2 teaspoons salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon ground thyme
• 1 teaspoon cayenne pepper (optional)
• 1 teaspoon mustard powder

Instructions

1. In a large heavy bottomed pot, heat the cooking oil to 350°F.
2. In a large mixing bowl, whisk together flour, cornstarch, paprika, salt, onion powder, garlic powder, ground black pepper, dried oregano, ground thyme, cayenne pepper (if using), and mustard powder until well combined.
3. Dredge the chicken pieces in the dry mix to evenly coat them.
4. Carefully lower the coated chicken pieces into the hot oil, being cautious not to overcrowd the pot. Fry in batches if necessary. Cook for 12 15 minutes, turning occasionally, until golden brown and fully cooked through.
5. Remove the fried chicken from the oil and let it rest on a wire rack to drain excess oil.

Chef’s Insight

The secret to crispy, flavorful fried chicken lies in the combination of spices and the double-dredge technique.

Notes

Adjust spice levels according to personal preference.