There is something truly magical about perfectly crispy, flavorful chicken that just melts in your mouth, and this KFC-Style Fried Chicken Recipe captures that magic right in your own kitchen. With a secret blend of herbs and spices mixed into the coating, soaking the chicken in buttermilk for tenderness, and a double-dip technique for that unmistakable crunch, you’ll be amazed at how close it gets to the iconic fried chicken we all know and love. This recipe brings together classic Southern comfort food vibes with an easy-to-follow method that makes every bite irresistibly crispy, juicy, and packed with flavor.
Ingredients You’ll Need
The beauty of this KFC-Style Fried Chicken Recipe lies in its simple, accessible ingredients that work harmoniously to deliver outstanding taste and texture. Each component is carefully chosen to build layers of flavor and a perfect crust that’s golden brown and delightfully crunchy.
- 3 pounds bone-in chicken pieces: Using a mix of drumsticks, thighs, and wings ensures a variety of juicy bites.
- 2 cups buttermilk: Tenderizes the chicken and adds a subtle tang to balance the spices.
- 2 teaspoons salt: Essential for seasoning both the marinade and flour coating evenly.
- 1 teaspoon black pepper: Adds a mild heat and depth to the flavor profile.
- 2 cups all-purpose flour: The base for your crispy coating; choose good quality for better texture.
- 1 tablespoon paprika: Contributes a smoky warmth and vibrant color to the crust.
- 1 teaspoon garlic powder: Brings a savory punch without overpowering the other spices.
- 1 teaspoon onion powder: Adds sweet undertones and complexity.
- 1 teaspoon dried thyme: Offers a subtle herbal note traditional to Southern fried chicken.
- 1 teaspoon dried basil: Enhances aromatic flavor with a hint of earthiness.
- ½ teaspoon oregano: Complements the thyme and basil, rounding out the herb blend.
- ½ teaspoon celery salt: Adds a unique seasoning twist reminiscent of classic spice blends.
- ½ teaspoon ground ginger: Provides a faint warmth and complexity.
- ½ teaspoon white pepper: Contributes a sharp, slightly different peppery flavor for balance.
- ¼ teaspoon mustard powder: Gives a subtle zing that cuts through the richness.
- Vegetable oil for deep frying: Choose a neutral oil with a high smoke point for perfect frying results.
How to Make KFC-Style Fried Chicken Recipe
Step 1: Marinate the Chicken
Begin by placing your bone-in chicken pieces in a large bowl. Pour in the buttermilk along with 1 teaspoon of salt and ½ teaspoon of black pepper. Stir everything gently so each piece is coated in the flavorful marinade. Cover and refrigerate for at least 4 hours, or even better, overnight. This step is critical because the buttermilk tenderizes the meat and infuses it with mild tanginess that cuts through the richness of the fried crust, ensuring every bite is juicy and packed with flavor.
Step 2: Prepare the Seasoned Flour Coating
In a separate large bowl, whisk together the all-purpose flour with paprika, garlic powder, onion powder, thyme, basil, oregano, celery salt, ground ginger, white pepper, mustard powder, along with the remaining salt and black pepper. This delicious seasoning blend is the heart of your crispy coating, giving the fried chicken that unmistakable taste.
Step 3: Coat the Chicken
Remove each chicken piece from the buttermilk marinade, letting the excess drip off naturally. Dredge every piece thoroughly in the seasoned flour, pressing firmly so the coating sticks well for that beautiful crunch. For the authentic double-dip method, dip the floured chicken piece back into the buttermilk and then again into the flour mixture, giving it a second thick layer. This extra step is the secret to creating the iconic crunchy crust we all crave.
Step 4: Fry to Perfection
Heat vegetable oil in a deep fryer or a heavy-bottomed pot to 350°F (175°C). To avoid overcrowding, fry your chicken in batches, placing the pieces gently into the oil. Cook for 12 to 15 minutes, turning occasionally if needed, until the chicken is golden brown and crispy, and the internal temperature reaches 165°F. When done, drain the chicken on a wire rack or paper towels to keep it crisp. Resist the urge to skip this resting time, as it helps maintain the perfect crunch.
How to Serve KFC-Style Fried Chicken Recipe
Garnishes
A sprinkle of fresh parsley or a few lemon wedges on the side adds a beautiful pop of color and a bright, fresh contrast to the crispy seasoned chicken. You can also add a dusting of smoked paprika for extra visual appeal and a touch more smoky flavor right before serving.
Side Dishes
Classic sides like creamy mashed potatoes with gravy, buttery corn on the cob, or tangy coleslaw are perfect companions for this fried chicken. For a lighter option, a crisp green salad or pickled vegetables provide a wonderful balance of texture and flavor to the meal.
Creative Ways to Present
Serve the chicken family-style on a large platter layered with parchment paper for that down-home feel. Or elevate your presentation by arranging the chicken pieces around bowls of dipping sauces like spicy honey mustard or ranch dressing. For a fun twist, try making a fried chicken sandwich with pickles and a soft brioche bun for a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Store any leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Make sure pieces have cooled to room temperature first to avoid sogginess. Keeping it properly sealed helps maintain moisture while preventing the crust from getting soft too quickly.
Freezing
If you want to save some for later, freeze the cooked chicken in a single layer on a baking sheet until firm, then transfer to freezer bags or containers. Frozen fried chicken keeps well for up to 2 months. Thaw overnight in the fridge before reheating to keep the texture as close to fresh as possible.
Reheating
For the best results when reheating, use an oven or air fryer at 350°F, heating the chicken for about 10 to 15 minutes until warmed through and the crust becomes crisp again. Avoid microwaving, which can make the coating mushy instead of crunchy.
FAQs
Can I use boneless chicken instead of bone-in?
While bone-in pieces are preferred for their moisture retention and flavor, you can use boneless chicken breasts or thighs. Just adjust the cooking time to avoid drying out the meat.
Is buttermilk necessary for this recipe?
Buttermilk is key for tenderizing and adding flavor, but if you don’t have any on hand, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar, letting it sit for 5 minutes.
How do I make the coating extra crispy?
The double-dip flour technique in this KFC-Style Fried Chicken Recipe is essential for extra crunch. Pressing the flour firmly onto the chicken and frying at the right temperature also helps create that perfect crisp crust.
What oil is best for frying chicken?
Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil. These oils won’t overpower the flavors and can handle the high frying temperature safely.
Can I add heat or spice to this recipe?
Absolutely! Adding a pinch of cayenne pepper or hot paprika to the flour mixture will give your fried chicken a spicy kick, making it even more irresistible if you enjoy some heat.
Final Thoughts
This KFC-Style Fried Chicken Recipe is one of those dishes that brings pure joy with every crispy, juicy bite. It’s approachable enough for a weeknight dinner but impressive enough to wow guests at a get-together. Once you try this homemade version, you might just find it hard to go back to takeout. Dive in and discover your new favorite way to enjoy fried chicken!
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KFC-Style Fried Chicken Recipe
- Prep Time: 20 minutes (plus 4+ hours marinating)
- Cook Time: 30 minutes
- Total Time: 50 minutes (active cooking time)
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This KFC-Style Fried Chicken recipe delivers a crispy, flavorful, and juicy fried chicken experience reminiscent of the popular southern fast-food staple. Marinated in buttermilk and a blend of classic spices, the chicken is double-dredged in a seasoned flour mixture and fried to golden perfection, offering a crunchy crust and tender interior perfect for a satisfying main course.
Ingredients
Chicken Marinade
- 3 pounds bone-in chicken pieces (drumsticks, thighs, wings)
- 2 cups buttermilk
- 2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
Seasoned Flour Coating
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon oregano
- ½ teaspoon celery salt
- ½ teaspoon ground ginger
- ½ teaspoon white pepper
- ¼ teaspoon mustard powder
Frying
- Vegetable oil for deep frying
Instructions
- Marinate the Chicken: Place the chicken pieces in a large bowl and pour the buttermilk over them. Add 1 teaspoon of salt and ½ teaspoon of black pepper. Stir to coat all the pieces evenly, then cover the bowl and refrigerate for at least 4 hours or overnight to ensure the chicken becomes tender and flavorful.
- Prepare the Seasoned Flour Mix: In a separate large bowl, whisk together the flour, paprika, garlic powder, onion powder, dried thyme, dried basil, oregano, celery salt, ground ginger, white pepper, mustard powder, and the remaining 1 teaspoon salt and ½ teaspoon black pepper. This blend will create the signature spicy and aromatic crust.
- Dredge the Chicken: Remove the chicken from the buttermilk marinade, allowing excess liquid to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing firmly so the coating sticks well. For an extra crispy crust, dip the coated chicken back into the buttermilk briefly, then coat it again in the flour mixture for a double layer of breading.
- Heat the Oil: Pour vegetable oil into a deep fryer or a large heavy-bottomed pot to a depth sufficient for deep frying and heat it to 350°F (175°C), ensuring the oil is hot enough to cook the chicken evenly and create a crisp crust.
- Fry the Chicken: Carefully add the chicken pieces in batches to avoid overcrowding the pot. Fry each batch for 12 to 15 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C) to ensure it is fully cooked and safe to eat.
- Drain and Serve: Remove the fried chicken from the oil and drain it on a wire rack or paper towels to remove excess oil. Allow the chicken to rest for a few minutes before serving so the crust remains crispy and the juices settle inside the meat.
Notes
- Double-dipping the chicken in the seasoned flour mixture after the buttermilk bath creates an extra crunchy and flavorful crust.
- For an additional kick, add a pinch of cayenne pepper to the flour mixture.
- Let the fried chicken rest for a few minutes after frying to help the crust stay crisp and juicy inside.
- Use a thermometer to maintain the oil temperature and avoid greasy or undercooked chicken.
