KFC-Style Fried Chicken Recipe

Nothing beats the crispy, juicy, and flavorful fried chicken from KFC. This homemade version nails the iconic taste with a buttermilk marinade and a secret spice blend. Perfect for family dinners or game-day feasts, it’s surprisingly simple to make. Here’s how to bring that fast-food classic to your kitchen.

Ingredients (Serves 4-6)

• Chicken: 8 pieces (mix of drumsticks, thighs, wings, and breasts, skin-on)
• Buttermilk: 2 cups (for marinating)
• All-purpose flour: 2 cups
• Cornstarch: 1/4 cup (for extra crispiness)
• Paprika: 2 tablespoons
• Garlic powder: 1 tablespoon
• Onion powder: 1 tablespoon
• White pepper: 1 teaspoon
• Cayenne pepper: 1 teaspoon (adjust for spice preference)
• Dried thyme: 1 teaspoon
• Dried oregano: 1 teaspoon
• Salt: 2 teaspoons (plus extra for seasoning)
• Black pepper: 1 teaspoon
• Eggs: 2 large
• Vegetable oil: For frying (enough to fill a deep skillet or pot 2-3 inches deep)

Step-by-Step Instructions

1. Marinate the Chicken: In a large bowl, combine the chicken pieces with buttermilk and a pinch of salt. Cover and refrigerate for at least 4 hours, preferably overnight. This tenderizes the meat and infuses flavor.
2. Prepare the Coating: In a shallow dish, mix flour, cornstarch, paprika, garlic powder, onion powder, white pepper, cayenne, thyme, oregano, salt, and black pepper. Whisk until well combined.
3. Set Up the Dredging Station: In another bowl, whisk the eggs with 1/4 cup water. Place the marinated chicken, flour mixture, and egg wash within reach.
4. Coat the Chicken: Remove chicken from the buttermilk, letting excess drip off. Dip each piece in the egg wash, then dredge in the flour mixture, pressing gently to ensure an even coating. Place coated pieces on a wire rack.
5. Heat the Oil: In a deep skillet or Dutch oven, heat vegetable oil to 350°F (175°C). Use a thermometer to maintain consistent temperature.
6. Fry the Chicken: Working in batches, carefully add chicken to the hot oil. Fry for 10-12 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C). Dark meat may take slightly longer.
7. Drain and Rest: Transfer fried chicken to a wire rack over a baking sheet to drain excess oil. Let it rest for 5 minutes before serving to lock in juiciness.

Related recipes:

Chicken Fried Chicken Recipe

Crispy Pan-Fried Chicken Recipe

Pro Cooking Tips

• Double Dredge for Extra Crunch: For an even crispier coating, dip the chicken back into the egg wash and flour mixture a second time before frying.
• Oil Temperature is Key: Too hot, and the coating burns; too cool, and it gets greasy. Keep it steady at 350°F.
• Use a Wire Rack: Letting the chicken rest on a rack instead of paper towels prevents a soggy bottom.
• Season Immediately: Sprinkle a pinch of salt on the chicken right after frying to enhance flavor.

Variations

• Spicy Kick: Increase cayenne pepper or add hot sauce to the buttermilk marinade.
• Herb-Infused: Mix fresh chopped parsley or rosemary into the flour for a fragrant twist.
• Gluten-Free: Swap all-purpose flour for a gluten-free blend and ensure cornstarch is certified gluten-free.
• Air Fryer Option: After coating, spray chicken with oil and air fry at 375°F for 20-25 minutes, flipping halfway.

How to Serve

Serve this KFC-style fried chicken hot with classic sides like mashed potatoes, coleslaw, or biscuits. For a fun twist, pair it with waffles and a drizzle of maple syrup. It’s also great in sandwiches with pickles and mayo or chopped up in a salad for a lighter meal.

Storage Suggestions

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 10-15 minutes to restore crispiness.
• Freezer: Freeze cooked chicken in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheating Tip: Avoid microwaving—it makes the coating soggy. Use an oven or air fryer instead.

Nutrition Facts (Per Serving, Approx.)

• Calories: 450 kcal
• Protein: 28g
• Fat: 30g
• Carbohydrates: 20g
• Sodium: 800mg
• Sugar: 1g

Note: Values vary based on chicken size and oil absorption.

FAQs

Can I use boneless chicken?
Yes, boneless thighs or breasts work great. Reduce frying time to 6-8 minutes, ensuring the internal temperature hits 165°F.

What oil is best for frying?
Neutral oils like vegetable, canola, or peanut oil are ideal due to their high smoke points.

Can I make this ahead?
You can marinate and coat the chicken a day in advance. Store coated pieces in the fridge and fry fresh for best results.

Why is my coating falling off?
Ensure the chicken isn’t too wet before dredging, and press the flour mixture firmly onto the meat.

Is this recipe authentic KFC?
While it’s not the exact KFC recipe (that’s a trade secret!), it closely mimics the flavor and texture using common ingredients.

Conclusion

This KFC-style fried chicken recipe brings the fast-food classic to your kitchen with minimal fuss and maximum flavor. The buttermilk marinade ensures juicy meat, while the seasoned flour delivers that signature crunch. Whether you’re feeding a crowd or satisfying a late-night craving, this dish hits all the right spots. So grab your skillet, crank up the heat, and enjoy some homemade comfort food that’s just as good as the original—maybe even better.