Homemade KFC-Style Fried Chicken

This Homemade KFC-Style Fried Chicken is crispy, flavorful, and juicy on the inside with a perfectly seasoned coating. It’s a delicious copycat recipe that’s great for family dinners, picnics, or game day.

Ingredients

For the Chicken

• 3 lb (1.4 kg) chicken pieces (drumsticks, thighs, wings, and breasts)
• 2 cups (480 ml) buttermilk
• 1 large egg
• 1 teaspoon salt
• 1 teaspoon black pepper

Seasoned Coating

• 2 cups (250 g) all-purpose flour
• 2 tablespoons cornstarch
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon celery salt
• 1 teaspoon ground white pepper
• 1 teaspoon black pepper
• 1 teaspoon mustard powder
• ½ teaspoon ground ginger
• ½ teaspoon cayenne pepper (optional)

For Frying

• Vegetable, canola, or peanut oil

Instructions

1. In a large bowl, whisk together the buttermilk, egg, salt, and black pepper.
2. Add the chicken pieces, cover, and marinate in the refrigerator for 4 hours or overnight.
3. In a separate bowl, combine all of the coating ingredients.
4. Remove the chicken from the marinade, allowing any excess to drip off.
5. Coat each piece thoroughly in the seasoned flour mixture, pressing the coating onto the chicken. For an extra-crispy crust, dip the chicken back into the buttermilk and coat again in the flour mixture.
6. Let the coated chicken rest on a wire rack for 10–15 minutes so the coating adheres.
7. Heat oil in a deep fryer or heavy pot to 325°F (163°C).
8. Fry the chicken in batches for 12–18 minutes, depending on the size of the pieces, turning occasionally. The internal temperature should reach 165°F (74°C).
9. Transfer the cooked chicken to a wire rack to drain. Avoid placing it directly on paper towels to keep the coating crispy.
10. Let the chicken rest for 5 minutes before serving.

Cooking Time

• Prep Time: 20 minutes
• Marinating Time: 4 hours (or overnight)
• Cook Time: 12–18 minutes per batch
• Total Time: About 4 hours 40 minutes

Servings: 6

Tips

• Marinating in buttermilk helps keep the chicken juicy and tender.
• Use a thermometer to maintain the oil temperature around 325°F (163°C) for even cooking.
• Don’t overcrowd the fryer, as this lowers the oil temperature and can make the coating greasy.
• Let the fried chicken rest on a wire rack to preserve its crispiness.
• Serve with mashed potatoes, coleslaw, biscuits, corn on the cob, or baked beans for a classic comfort meal.