KFC-Style Copycat Fried Chicken

Crispy, juicy, and boldly seasoned, this recipe recreates the iconic flavor of the Colonel’s fried chicken with a Texas-sized twist. The original spice blend was shared by @therealcolonelsanders on TikTok. I built my method around that base to achieve a perfect, crunchy crust and classic Southern flavor.

Yield: Approximately 8–10 pieces of chicken (based on 3 cups of dredge mix)
Prep Time: 20–25 minutes (mixing spices, preparing dredge, double-dredging chicken)
Cook Time: 23–28 minutes (Pressure-Fry Method: 13 min covered + 10–15 min uncovered + 10 min rest) OR 25–28 minutes (Standard Pan-Fry: 15–18 min fry + 10 min rest)
Special Equipment: Heavy Dutch oven with a tight-fitting lid OR Deep cast-iron skillet, Deep-fry thermometer, Wire rack, Baking sheet

Ingredients

• Bone-in chicken pieces, legs, thighs, breasts, wings

• 3 cups cake flour, essential for that ultra-light, shattering crust

• 3 tbsp salt

• 1 tbsp MSG, optional but adds classic savory depth

  The 11-Spice Blend

• 1 tbsp + ¼ tsp sage

• 2 ½ tsp ground cloves

• ¾ tsp ground nutmeg

• ½ tsp ground cinnamon

• 2 pinches cayenne pepper (red pepper)

• ½ tsp coriander

• ¼ tsp ground ginger

• 1 tsp garlic powder

• 1 tbsp white pepper

• 1 ½ tbsp black pepper

• 1 tsp cardamom

Directions

1. Chicken Prep: In a large bowl, combine the cake flour, salt, MSG, and seasonings. Pat the chicken completely dry before dredging. Set up a large bowl of cold water.

2. Dredge: Dredge each piece thoroughly in the seasoned flour. Shake off any excess. Quickly dunk the chicken into cold water for a few seconds. Dredge again in the seasoned flour, coating completely.

   Do not rest the chicken after coating, go straight into the oil!

3. Pressure-Fry Method (Dutch Oven Hack): Fill a heavy Dutch oven with enough oil to submerge the chicken about halfway. Heat oil to 360°F (182°C). Add chicken and quickly cover with a tight-fitting lid to trap steam and pressure.

   Maintain oil temperature around 330°F (165°C). Fry for 13 minutes covered.

   Remove the lid and continue frying uncovered until the chicken reaches proper internal temperature:

   Dark meat: 175–180°F (79–82°C)

   White meat: 160–165°F (71–74°C)

   Transfer to a wire rack set over a baking sheet.

   Rest in a 250°F oven for 10 minutes to set the crust and lock in moisture.

4. Standard Pan-Fry Method: Fill a deep cast-iron skillet with 1½–2 inches of oil. Heat to 350°F (177°C).

   Add chicken in batches without crowding the pan. Fry for 15–18 minutes total, turning occasionally, until golden brown and internal temperatures match the above guide.

   Transfer to a wire rack and rest 10 minutes at 250°F before serving.

Queen G Tips

• No resting after dredge: Straight from flour to fryer is the secret to a craggy, crunchy crust.

• Cake flour matters: Its low protein keeps the breading delicate and crisp.

• MSG optional but powerful: It’s a key part of that unmistakable original flavor.

• Oven rest is essential: It keeps the crust crunchy and the meat perfectly juicy.