copycat fried chicken




Prep Time


Cook Time

Fried chicken is always a crowd pleaser, and this recipe tastes exactly like the famous takeaway brand. If you don’t have buttermilk, mix a tablespoon of lemon juice or white vinegar into a cup of milk. Serve with a side of my Copycat Coleslaw.



For the copycat fried chicken

  • 1kg skinless, boneless chicken thighs
  • 1 cup buttermilk
  • 1 egg
  • 2 cups flour
  • ¼ cup paprika
  • 3 tablespoons ground white pepper
  • 2 tablespoons garlic salt
  • 1 tablespoon celery salt
  • 1 tablespoon mustard powder
  • 1 tablespoon ground ginger
  • 1 tablespoon ground black pepper
  • ⅔ tablespoon salt
  • 1½ teaspoons dried thyme
  • 1½ teaspoons dried basil
  • 1 teaspoon dried oregano
  • Cooking oil, for deep-frying


For the copycat fried chicken

  • Use kitchen scissors to cut the chicken thighs into halves or thirds.
  • Whisk the buttermilk and egg in a large bowl. Add the chicken and set aside to marinate for 1 hour.
  • Whisk all the dry ingredients in a separate large bowl.
  • Shake off any excess buttermilk from each piece of chicken, coat it in the flour mixture and place it on a wire rack.
  • Heat the oil in a saucepan.
  • When it is very hot, deep-fry the chicken in about 4 batches for about 5 minutes each batch or until golden and cooked through.
  • Drain on paper towels, then serve.