Who doesn’t love a crispy, juicy, and flavorful piece of fried chicken? The crunch, the well-seasoned batter, and the tender meat inside make it an irresistible treat. If you’ve ever found yourself craving that signature KFC-style fried chicken, you’re not alone. This iconic fast-food favorite has captured the hearts of fried chicken lovers worldwide. But what if we told you that you could recreate that same crispy goodness right in your own kitchen?
Making KFC-style fried chicken at home is easier than you think, and it comes with an added bonus: you get full control over the ingredients, flavors, and cooking process. No more wondering about secret additives or preservatives! With the right combination of spices and a few tried-and-tested frying techniques, you’ll have homemade fried chicken that tastes just as good—if not better—than the original.
In this guide, we’ll walk you through every step of the process, from selecting the right cut of chicken to achieving that golden-brown, extra-crispy coating. Whether you’re making this for a family dinner, a weekend treat, or a special occasion, you’ll never go back to store-bought fried chicken again. Get ready to impress your taste buds!
Why You’ll Love This KFC-Style Fried Chicken
Nothing beats the joy of biting into a perfectly crispy, golden-brown piece of fried chicken with a juicy, flavorful interior. This recipe isn’t just about making fried chicken—it’s about recreating the magic of that fast-food favorite with a homemade touch.
One of the best things about this KFC-style fried chicken recipe is its simplicity. You don’t need fancy equipment or hard-to-find ingredients. Everything you need is probably already in your pantry. The secret? A blend of 11 flavorful spices that come together to form that addictive, well-seasoned crust. Every bite bursts with the familiar taste of garlic, onion, paprika, and black pepper—all working in harmony to create the perfect fried chicken experience.
Another reason to love this recipe is the texture. The double-coating technique ensures maximum crispiness, while the buttermilk marinade keeps the meat incredibly tender and juicy. This means you get the best of both worlds—crispy on the outside, moist and flavorful on the inside. And if you’re worried about deep frying at home, don’t be! We’ll walk you through the process so you can get that restaurant-quality crunch without any guesswork.
Preparation Time and Yield
- Prep Time: 20 minutes
- Marination Time: 4 hours (or overnight for best results)
- Cook Time: 20 minutes
- Total Time: 4 hours 40 minutes
- Yield: Serves 4-6 people
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Carbohydrates: 22g
- Protein: 35g
- Fat: 24g
- Fiber: 2g
- Sugar: 1g
Ingredients for KFC-Style Fried Chicken
For the Chicken Marinade:
- 1 kg (2.2 lbs) bone-in chicken pieces (legs, thighs, wings, or breasts)
- 2 cups buttermilk (or 2 cups milk + 2 tbsp lemon juice)
- 1 teaspoon salt
- 1 teaspoon black pepper
For the Coating:
- 2 cups all-purpose flour
- ½ cup cornstarch (for extra crispiness)
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon white pepper
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon celery salt
- 1 teaspoon mustard powder
For Frying:
- 3 cups vegetable oil (for deep frying)
Step-by-Step Instructions for KFC-Style Fried Chicken
Step 1: Marinate the Chicken
- In a large bowl, combine the buttermilk, salt, and black pepper. If you don’t have buttermilk, simply mix 2 cups of milk with 2 tablespoons of lemon juice and let it sit for 5 minutes.
- Add the chicken pieces to the buttermilk mixture, making sure each piece is well coated.
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This step is crucial for tenderizing the chicken and infusing it with flavor.
Step 2: Prepare the Coating
- In a separate large bowl, mix together the flour, cornstarch, paprika, garlic powder, onion powder, white pepper, black pepper, oregano, basil, thyme, celery salt, and mustard powder. Stir well to combine.
- Set up a dredging station with the seasoned flour mixture in one bowl and the marinated chicken in another.
Step 3: Dredge the Chicken
- Remove the chicken pieces from the buttermilk marinade, letting the excess drip off.
- Coat each piece in the seasoned flour mixture, pressing firmly so the flour adheres well.
- For extra crispiness, dip the coated chicken back into the buttermilk, then coat again in the flour mixture. This double-coating technique creates the signature crunch.
Step 4: Heat the Oil
- Pour vegetable oil into a deep frying pan or Dutch oven, filling it up to 2-3 inches deep. Heat the oil to 170°C (340°F)—this ensures even cooking without burning the outside.
- To test if the oil is ready, drop a small pinch of flour into the oil—if it sizzles and floats, it’s good to go.
Step 5: Fry the Chicken
- Carefully place 3-4 pieces of chicken into the hot oil, making sure not to overcrowd the pan.
- Fry for 6-8 minutes per side, turning occasionally until the chicken is golden brown and crispy.
- Check doneness by inserting a meat thermometer into the thickest part—the internal temperature should read 75°C (165°F).
- Transfer the fried chicken to a wire rack to drain excess oil. Avoid using paper towels, as they can make the crust soggy.
Step 6: Serve and Enjoy!
- Let the chicken rest for a few minutes before serving. Pair it with coleslaw, fries, mashed potatoes, or your favorite dipping sauce for the ultimate KFC-style experience.
Ingredient Background
Each ingredient in this KFC-style fried chicken plays a crucial role in delivering that iconic flavor and texture. Let’s take a closer look at some key elements that make this recipe a success.
1. Buttermilk: The Secret to Tender Chicken
Buttermilk is a game-changer when it comes to fried chicken. It contains lactic acid, which gently breaks down the protein fibers in the chicken, making it incredibly tender and juicy. The slight tang of buttermilk also enhances the flavor of the meat, ensuring every bite is packed with taste. If you don’t have buttermilk, a simple mixture of milk and lemon juice works just as well.
2. Flour and Cornstarch: The Crispy Duo
While all-purpose flour provides the structure and crunch, cornstarch is the secret ingredient that takes crispiness to the next level. Cornstarch reduces the gluten formation in the flour, creating a lighter and crispier crust. This is why many professional fried chicken recipes use a combination of both.
3. The 11 Herbs and Spices: Flavor Explosion
The KFC original recipe is famous for its blend of 11 secret herbs and spices, and while the exact formula is a closely guarded secret, our carefully crafted mix of paprika, garlic powder, onion powder, white pepper, and other seasonings comes very close. White pepper, in particular, gives the chicken its signature slightly spicy kick, while dried herbs like oregano, basil, and thyme bring in layers of earthy and aromatic flavors.
Technique Tips for KFC-Style Fried Chicken
Making perfectly crispy fried chicken at home requires more than just good ingredients—it’s all about the right techniques. Here are some essential tips to ensure your chicken turns out just right.
1. Don’t Skip the Marination
Marinating the chicken in buttermilk is a crucial step. It not only helps the flavors penetrate deep into the meat but also ensures the chicken stays juicy after frying. If you have the time, let the chicken soak overnight for maximum flavor infusion.
2. The Double-Coating Trick
A single coating of flour mixture is good, but a double-coating is even better. After the first dredge, dip the chicken back into the buttermilk and coat it again in the seasoned flour. This creates extra layers, leading to that unmistakable crunchy texture that KFC is known for.
3. Maintain the Right Oil Temperature
Frying at the correct temperature—170°C (340°F)—is essential. If the oil is too hot, the outside will burn before the inside is cooked. If it’s too cool, the chicken will absorb too much oil, making it greasy. Always use a kitchen thermometer to monitor the oil temperature. Also, fry in batches to prevent overcrowding, which can lower the oil’s heat.
Alternative Presentation Ideas
Want to elevate your homemade KFC-style fried chicken? Here are a few creative ways to serve it beyond the usual bucket presentation.
1. Chicken and Waffles
For a Southern-style brunch, serve your crispy fried chicken with golden waffles and drizzle everything with maple syrup. The combination of sweet and savory flavors is simply irresistible!
2. Fried Chicken Sliders
Turn your fried chicken into mini sandwiches by placing crispy chicken pieces between buttery brioche buns, topped with coleslaw and a drizzle of spicy mayo. This is perfect for parties or game nights.
3. Loaded Fried Chicken Bowl
Layer crispy fried chicken pieces over a bed of fluffy mashed potatoes, drizzle with homemade gravy, and top with shredded cheese and green onions. This creates a comforting, fast-food-inspired meal in a bowl.
Freezing and Storing KFC-Style Fried Chicken
Homemade fried chicken is best enjoyed fresh, but if you have leftovers, here’s how to store and reheat it while keeping it crispy.
1. Refrigeration
Store any leftover fried chicken in an airtight container and keep it in the fridge for up to 3 days. Avoid wrapping it in foil, as this can make the crust soggy.
2. Freezing for Later
If you want to store fried chicken for a longer period, let it cool completely, then wrap each piece tightly in plastic wrap before placing them in a freezer-safe bag. It will stay fresh for up to 3 months.
3. Reheating Without Losing the Crunch
The best way to reheat fried chicken while maintaining its crispiness is to use an oven or air fryer. Preheat your oven to 190°C (375°F), place the chicken on a wire rack, and bake for 15-20 minutes. For an air fryer, heat at 180°C (350°F) for about 6-8 minutes. Avoid microwaving, as it makes the crust soggy.
Healthier Twist Ideas
If you’re looking for a lighter version of this fried chicken, here are some alternative ways to make it healthier without compromising flavor.
1. Air-Fried KFC-Style Chicken
Instead of deep frying, try using an air fryer. Simply coat the chicken as usual, spray it with cooking oil, and air fry at 200°C (400°F) for 20-25 minutes, flipping halfway through. You’ll still get that crispy texture with significantly less oil.
2. Oven-Baked Crispy Chicken
For a baked version, place the coated chicken on a greased wire rack over a baking sheet. Spray lightly with oil and bake at 220°C (425°F) for 35-40 minutes. The result is a golden, crispy coating without deep frying.
3. Whole Wheat or Gluten-Free Coating
For a healthier flour alternative, try using whole wheat flour, almond flour, or a gluten-free flour blend. Adding panko breadcrumbs can also enhance the crunch without excessive frying.
Serving Suggestions for Events
This KFC-style fried chicken is perfect for any occasion. Here’s how to incorporate it into different events.
1. Family Dinners
Serve a big plate of crispy fried chicken with sides like coleslaw, mashed potatoes, and cornbread. It’s a meal that brings everyone together!
2. Game Night or Party Platter
For a crowd-pleasing snack, serve smaller fried chicken tenders with a variety of dipping sauces, such as honey mustard, barbecue, or ranch dressing.
3. Picnic Basket Favorite
Cold fried chicken is just as delicious as fresh! Pack it in a picnic basket along with potato salad, biscuits, and lemonade for a classic outdoor feast.
Frequently Asked Questions (FAQs)
1. What makes KFC’s chicken so crispy?
The double-coating technique and the use of cornstarch in the flour mixture help create that signature crispiness.
2. Can I make this chicken spicy?
Yes! Add cayenne pepper or hot paprika to the flour mixture for a spicier kick.
3. Can I use boneless chicken?
Absolutely! Boneless chicken tenders or chicken breasts work great—just adjust frying time accordingly.
4. What’s the best oil for frying?
Use vegetable oil, canola oil, or peanut oil—they have a high smoke point and won’t overpower the flavor.
5. How do I prevent my chicken from being greasy?
Make sure the oil is hot enough (170°C/340°F) before frying, and drain on a wire rack instead of paper towels.
Conclusion
Homemade KFC-style fried chicken is a game-changer! With the perfect blend of spices, crispy coating, and juicy meat, you’ll never need to rely on fast food again. Whether served for dinner, a party, or a special occasion, this fried chicken is always a hit. Now that you have all the tips and tricks, it’s time to get cooking!
Enjoy your crispy, golden masterpiece!
Print
KFC-Style Fried Chicken
- Total Time: 4 hours 40 minutes
- Yield: Serves 4-6 people 1x
Ingredients
For the Chicken Marinade:
- 1 kg (2.2 lbs) bone-in chicken pieces (legs, thighs, wings, or breasts)
- 2 cups buttermilk (or 2 cups milk + 2 tbsp lemon juice)
- 1 teaspoon salt
- 1 teaspoon black pepper
For the Coating:
- 2 cups all-purpose flour
- ½ cup cornstarch (for extra crispiness)
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon white pepper
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon celery salt
- 1 teaspoon mustard powder
For Frying:
- 3 cups vegetable oil (for deep frying)
Instructions
Step 1: Marinate the Chicken
- In a large bowl, combine the buttermilk, salt, and black pepper. If you don’t have buttermilk, simply mix 2 cups of milk with 2 tablespoons of lemon juice and let it sit for 5 minutes.
- Add the chicken pieces to the buttermilk mixture, making sure each piece is well coated.
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This step is crucial for tenderizing the chicken and infusing it with flavor.
Step 2: Prepare the Coating
- In a separate large bowl, mix together the flour, cornstarch, paprika, garlic powder, onion powder, white pepper, black pepper, oregano, basil, thyme, celery salt, and mustard powder. Stir well to combine.
- Set up a dredging station with the seasoned flour mixture in one bowl and the marinated chicken in another.
Step 3: Dredge the Chicken
- Remove the chicken pieces from the buttermilk marinade, letting the excess drip off.
- Coat each piece in the seasoned flour mixture, pressing firmly so the flour adheres well.
- For extra crispiness, dip the coated chicken back into the buttermilk, then coat again in the flour mixture. This double-coating technique creates the signature crunch.
Step 4: Heat the Oil
- Pour vegetable oil into a deep frying pan or Dutch oven, filling it up to 2-3 inches deep. Heat the oil to 170°C (340°F)—this ensures even cooking without burning the outside.
- To test if the oil is ready, drop a small pinch of flour into the oil—if it sizzles and floats, it’s good to go.
Step 5: Fry the Chicken
- Carefully place 3-4 pieces of chicken into the hot oil, making sure not to overcrowd the pan.
- Fry for 6-8 minutes per side, turning occasionally until the chicken is golden brown and crispy.
- Check doneness by inserting a meat thermometer into the thickest part—the internal temperature should read 75°C (165°F).
- Transfer the fried chicken to a wire rack to drain excess oil. Avoid using paper towels, as they can make the crust soggy.
Step 6: Serve and Enjoy!
- Let the chicken rest for a few minutes before serving. Pair it with coleslaw, fries, mashed potatoes, or your favorite dipping sauce for the ultimate KFC-style experience.
- Prep Time: 20 minutes
- Marinating TIme: 4 hours (or overnight for best results)
- Cook Time: 20 minutes
Nutrition
- Calories: 450
- Sugar: 1g
- Fat: 24g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 35g