Introduction
KFC-style fried chicken is famous for its crispy golden coating and juicy, flavorful meat. The secret lies in a well-seasoned flour mixture and a perfectly balanced blend of herbs and spices. While the original KFC recipe is closely guarded, this homemade version captures that same crunch and flavor you love. With the right technique, you can make this classic fried chicken in your own kitchen.
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Description
This recipe recreates the signature KFC-style chicken using a blend of everyday spices and a two-step coating process. The chicken is first marinated in buttermilk for tenderness, then coated in a seasoned flour mix before being deep-fried until golden and crispy. The result is tender, flavorful chicken with a crunchy, flavorful crust.
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Ingredients
For the Chicken Marinade:
1 kg chicken pieces (drumsticks, thighs, wings, or breasts)
2 cups buttermilk (or 2 cups milk + 1 tablespoon vinegar)
1 teaspoon salt
1 teaspoon black pepper
For the Seasoned Flour:
2 cups all-purpose flour
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon celery salt (optional)
1 teaspoon mustard powder
1 teaspoon chili powder (optional, for heat)
1 teaspoon salt
For Frying:
Vegetable oil (enough for deep frying)
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Instructions
1. Marinate the Chicken
In a large bowl, mix buttermilk, salt, and pepper.
Add chicken pieces and coat them well.
Cover and refrigerate for at least 4 hours (overnight for best results).
2. Prepare the Seasoned Flour
In another bowl, combine all the dry seasoning ingredients with flour.
Mix thoroughly to ensure even distribution.
3. Coat the Chicken
Remove chicken from buttermilk and let excess drip off.
Dredge each piece in the seasoned flour, pressing gently so the coating sticks.
For extra crispiness, dip the chicken back into the buttermilk and then into the flour again (double coating).
4. Heat the Oil
Heat vegetable oil in a deep fryer or heavy pot to 170°C (340°F).
5. Fry the Chicken
Fry 3–4 pieces at a time, depending on pot size.
Cook for 12–15 minutes or until golden brown and cooked through.
Make sure the internal temperature reaches 75°C (165°F).
6. Drain and Rest
Place fried chicken on a wire rack or paper towels to drain excess oil.
Let it rest for 5 minutes before serving.
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Tips
Marinating overnight makes the chicken more tender and flavorful.
Double coating gives the chicken extra crunch.
Keep the oil temperature steady to ensure even cooking.
Do not overcrowd the pan; this lowers the oil temperature.
For an oven version, bake the coated chicken at 200°C (400°F) for 40–45 minutes, spraying lightly with oil.
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Variations
Spicy Version: Add extra chili powder or cayenne pepper to the flour mix.
Herbed Version: Add fresh herbs like parsley or rosemary to the buttermilk marinade.
Crispy Air Fryer Version: Air fry at 190°C (375°F) for 25–30 minutes, flipping halfway through.
Gluten-Free Version: Substitute flour with cornstarch or rice flour.
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Corrections
Do not fry at too high a temperature; it will burn the coating before the chicken cooks inside.
Make sure to rest the chicken after frying to keep the crust crisp.
Avoid using cold chicken directly from the fridge—let it come to room temperature before frying for even cooking.
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Enjoy
Serve your homemade KFC-style fried chicken hot with fries, coleslaw, or mashed potatoes. The crispy, flavorful coating and juicy meat make it a meal everyone will love.