Kentucky Fried Chicken

A Backyard Take On The Colonel’s Bucket

This copycat fried chicken leans into the spice cabinet with paprika doing the heavy work for color and smoke, plus ground mustard, thyme, basil, oregano, and Jamaica ginger for that warm layered backbone. The egg dip locks the seasoned flour onto the meat so it stays put through both the fry and the bake.

The two-stage cook is what sets this version apart. Frying first builds that craggy golden crust everyone fights over, then a covered bake in foil at 350F (175C) finishes the inside without burning the coating. The foil traps steam, which keeps the meat juicy while the crust holds its crunch.

Pro Tips

• Pat the chicken dry before the egg dip. Wet skin makes the flour clump instead of sticking in those craggy ridges.
• Heat the oil to 350F (175C) before adding chicken. Cooler oil soaks into the breading and turns it greasy.
• Don’t crowd the pan. Drop the oil temp by overloading and the crust goes soft instead of crisp.
• Tent the foil loosely on the bake. A tight seal steams the crust into mush.
• Rest the chicken on a wire rack, never paper towels. Towels trap steam under the crust and ruin the crunch.

Variations

• Add a tablespoon of cayenne to the flour mixture for Nashville-style heat.
• Swap half the flour for cornstarch for an even crispier shatter.
• Soak the chicken in buttermilk for 4 hours before dredging for tangy, ultra-tender meat.