Homemade KFC-Style Chicken Recipe

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If you’ve ever craved that iconic KFC fried chicken—crispy on the outside, juicy on the inside, and seasoned with that irresistible secret blend of spices—you’ll love this homemade version. This recipe captures the same golden crunch and savory flavor but allows you to control every ingredient, ensuring the freshest and most flavorful results. With a mix of buttermilk marination, seasoned flour coating, and proper frying technique, you can bring the magic of the Colonel’s kitchen right into your home.

Ingredients

For the Marinade:

  • 1 whole chicken (about 3 to 3½ pounds), cut into 8 pieces

  • 2 cups buttermilk

  • 1 tablespoon hot sauce (optional, for extra flavor)

  • 1 teaspoon salt

  • 1 teaspoon black pepper

For the Seasoned Flour Coating:

  • 2 cups all-purpose flour

  • 2 teaspoons salt

  • 1 teaspoon paprika

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon dried thyme

  • 1 teaspoon dried basil

  • 1 teaspoon white pepper

  • ½ teaspoon black pepper

  • ½ teaspoon mustard powder

  • ½ teaspoon ground ginger

  • ½ teaspoon celery salt

For Frying:

  • Vegetable oil, for deep frying (enough to fill pot halfway)

Instructions

Step 1: Prepare the Chicken and Marinade

Start by cleaning and patting your chicken pieces dry with paper towels. Place them in a large bowl or ziplock bag. In a separate bowl, whisk together the buttermilk, hot sauce, salt, and pepper. Pour this mixture over the chicken, ensuring every piece is coated.
Cover and refrigerate for at least 4 hours, or preferably overnight. This step is essential because the buttermilk tenderizes the meat and infuses it with flavor, resulting in juicy chicken even after deep frying.

Step 2: Mix the Seasoned Flour

In a large mixing bowl, combine the flour and all the seasonings. Stir well to evenly distribute the herbs and spices. This blend is the heart of your homemade KFC-style coating—it creates that crispy, aromatic crust that makes each bite irresistible.

Step 3: Dredge the Chicken

Remove the chicken from the buttermilk marinade, allowing excess liquid to drip off.
Working one piece at a time, roll the chicken thoroughly in the seasoned flour, pressing it in so the coating sticks well.
For extra crunch, you can double-dip: dip the floured chicken back into the buttermilk briefly, then dredge it again in the seasoned flour. Place coated pieces on a wire rack and let them rest for 15–20 minutes. This rest time helps the coating adhere better, preventing it from falling off during frying.

Step 4: Heat the Oil

Pour vegetable oil into a large, deep skillet or Dutch oven until it reaches halfway up the sides. Heat it over medium-high until the oil reaches 340°F (170°C).
If you don’t have a thermometer, drop a small bit of flour into the oil—it should sizzle and rise to the surface within seconds but not burn immediately.

Step 5: Fry the Chicken

Carefully place a few chicken pieces into the hot oil, being sure not to overcrowd the pan. Fry in batches so the temperature stays consistent.
Cook each batch for 12–15 minutes, turning occasionally, until golden brown and crispy. The internal temperature of the chicken should reach 165°F (74°C) when done.

Once fried, transfer the chicken pieces to a wire rack set over a baking sheet or paper towels to drain excess oil. Keeping the chicken on a rack instead of paper towels ensures it stays crispy.

Step 6: Keep Warm and Serve

If you’re making a large batch, you can keep the finished chicken warm in an oven preheated to 200°F (95°C) while you finish frying the rest.

Serve hot with classic sides like mashed potatoes and gravy, coleslaw, or buttery biscuits—for that full KFC experience at home.

Tips for Perfect KFC-Style Chicken

  1. Don’t skip the marinade: Buttermilk not only adds flavor but also helps the flour coating stick better.

  2. Use a thermometer: Maintaining the right oil temperature prevents soggy or burnt chicken.

  3. Rest after dredging: Letting the coated chicken rest helps create a thicker, crunchier crust.

  4. Fry in batches: Too many pieces at once lower the oil temperature and cause uneven cooking.

  5. Season to your liking: Feel free to adjust the spice level—add cayenne pepper for extra heat or more herbs for a milder flavor.

Why This Recipe Works

This homemade KFC-style chicken recipe delivers the best of both worlds: crispy texture and deep, savory flavor. The seasoned flour creates that signature crust that crackles with each bite, while the buttermilk ensures every piece remains moist inside. Unlike fast-food versions, you can use fresh, quality chicken and customize the spices to your taste—making it even better than the original.

The aroma of herbs and spices mingling with golden, sizzling oil will fill your kitchen and transport you straight to a Southern-style diner. Once you master this method, you can even experiment—try adding a touch of smoked paprika or chili powder for a unique twist.

Serving Suggestion

Pair your crispy chicken with creamy mashed potatoes and gravy, buttery corn on the cob, or tangy coleslaw. For a true indulgence, serve it with a side of homemade biscuits and honey butter. Whether it’s for a weekend treat, family gathering, or a nostalgic craving, this recipe guarantees that everyone at the table will be asking for seconds

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