KFC Copy-Cat Spicy Broast Chicken recipe

KFC Copy-Cat Spicy Broast  Chicken recipe 

Good day folks! It is 19th April and it's been more than a month under quarantine. Buying take away has been stressful and a feeling of anxiety pops in when you think of getting some ready-made meals that calls for some free time from the kitchen, during a stage when my workspace like everyone else is bustling almost all the time. Like I said, I had been craving broast chicken since many days and I had already stocked up enough chicken as it was almost very exhausting just the thought of buying groceries every few days. 

It dawned on me that I never shared a broast / KFC recipe here. My dear followers had always wanted me to share it. Well, here I am. But I was skeptical to make KFC coz I did not have cabbage to make some coleslaw and it was bothering me. My little one loves coleslaw, maybe I shall share the recipe some other day. I had some leftover hummus in the fridge, so that did the plan! And during this quarantine situation, it is nearly impossible to have all the ingredients in your hands reach, going out and getting them is like putting your life at stake and who would want to do that risky business. Anyhow, I was adamant to make KFC and share it with you guys.

I like to marinate my chicken at least for 4 hours or overnight for that the flavors really get into the chicken, also poking the chicken using a fork by moving the skin slightly also helps. Well, I am someone who rarely does early planning when it comes to cooking, so 4 hours is the maximum I can do haha. Anyhow, let me tell you, KFC according to me if one of the easiest food to prepare, really just a few chicken pieces, marinating, coating and frying, DONE! Isn't that simple. I guarantee you even little kids can prepare KFC if they have the right recipe in hand.

Ok, now coming to the recipe, I recently came to know of a mind-blowing method to get that crunchy texture on the outside of the chicken pieces from a fellow  blogger Afshaan, who recently shared her recipe. Well, I used that method to my KFC recipe, when it struck me that I have been doing it wrong all these years by dipping the marinated chicken dipped into an egg mixture, it is a big NO-NO! I never thought this one ingredient is a game-changer when it comes to fried chicken, THIS will change the texture of the chicken, also an ingredient that is evident in every kitchen/ workspace. You wouldn't guess! It is WATER, ice-cold water! That's right! You read that right, I used water to dip my chicken and recoat with the flour mixture. Super easy and almost very close to the real deal. 

Also, one another tip to get that perfect crust is to place the chicken on a wire rack to allow the chicken to drip the excess oil and not directly place the fried chicken on a kitchen towel. Placing fried chicken directly onto a kitchen towel is one of the biggest mistakes one can make when making KFC, as it makes the chicken soggy. To know how crunchy the crust is, check out the video recipe on my YouTube. It's Finger lickin' good. 👌😁😋

Let's get started!


For Chicken Marination
  • 800 gms Chicken, preferably skin on
  • 1 cup milk, or buttermilk/laban 
  • 1 tbsp vinegar  
  • 1 tbsp ginger garlic paste
  • Salt, as required
  • 2 tsp Chilli Powder
  • 1/2 tsp pepper powder
  • 1 tsp paprika 

For Coating:
  • 1 Bowl water with ice cubes
  • 1 1/2 cup All-Purpose Flour 
  • 1/2 cup Cornflour
  • 1 tsp mixed herbs or Cajun
  • 1/2 tsp black pepper, Garlic powder
  • 1/2 tsp White pepper
  • 1/4 tsp onion powder (optional)
  • 1 tsp paprika
  • Salt, as required


  1. Marinate the chicken with buttermilk, ginger garlic paste, chilli powder, paprika, pepper powder, and salt for at least 4 hours or overnight.
  2. In a separate bowl prepare the coating mix - All-purpose flour, cornflour, cajun/mixed herbs, black pepper, garlic powder, white pepper, onion powder (optional), paprika and salt, using a whisk mix well.
  3. Once the chicken is marinated, coat the chicken in the above-prepared mixture. 

  4. Next, drop the chicken in the ice-cold water and while the chicken piece stays in the water for a minute, coat another piece of chicken in the flour mixture.
  5. Now tap off the excess water and dip and coat the chicken in the flour mixture, tap off excess flour and set aside or fry immediately and fry in medium-low flame without flipping for at least 5 minutes.

  6. Fry for 8 minutes each side, and drain onto a wire rack.
  7. Serve hot with french fries, coleslaw, buns, etc

  • You may always marinate for 1/2 an hour, but the more time kept for marinating, the better.
  • If you do not have buttermilk, you may make by mixing 1 cup milk to 1 tbsp vinegar.
  • Do not drain the fried chicken onto a kitchen towel if you want a crusty chicken, instead use a wire rack.
  • Do not flip the chicken for at least 5 minutes
  • Do not fry on high flame, us medium-low heat once the oil is hot as you need to cook the chicken completely while frying.
  • If you do not have garlic powder, onion powder, cajun etc. You may use the maggi noodles taste maker/ seasoning as a substitute. 

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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