Homemade KFC Fried Chicken (copycat)
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Want to enjoy KFC’s famous fried chicken without leaving home? You can make it yourself with this copycat recipe. It lets you recreate the crispy, flavorful chicken KFC is known for right in your own kitchen.
The secret is in the seasoning blend. This recipe uses a mix of 11 herbs and spices to give the chicken that signature KFC taste. You’ll coat the chicken in buttermilk before dredging it in the seasoned flour. Then it’s fried until golden brown and crispy on the outside, while staying juicy on the inside.
Exact Ingredients List
Here’s what you’ll need to recreate KFC’s famous fried chicken at home:
Dry Ingredients:
- 2 cups all-purpose flour
- 4 tablespoons paprika
- 2 tablespoons garlic salt
- 1 tablespoon celery salt
- 1 tablespoon black pepper
- ⅔ tablespoon salt
- ½ tablespoon ground thyme
- ½ tablespoon basil
More Spices:
- ⅓ tablespoon oregano
- 1 tablespoon dry mustard powder
- 1 tablespoon ground ginger
- 3 tablespoons ground white pepper
- ½ teaspoon Accent (MSG) – optional
Wet Ingredients:
- 1 whole chicken, cut into pieces
- 1 egg, beaten
- 1 cup full-fat buttermilk
- Vegetable oil for frying
You’ll mix the dry ingredients and spices to create the signature KFC coating. The wet ingredients help the coating stick to the chicken. Remember to cut your chicken into pieces before starting.
Instructions
Cut your chicken into pieces: breasts, thighs, legs, and wings.
Mix flour and seasonings in a shallow bowl.
In another bowl, combine buttermilk and beaten egg.
Soak chicken in the buttermilk mixture for 30 minutes.
Set up a wire rack on a baking sheet. Coat each chicken piece in the flour mixture, shaking off excess. Place on the rack.
Let the breaded chicken rest for 15 minutes.
Heat oil to 350°F in a deep fryer or Dutch oven. Fry chicken in batches. Breasts and thighs take 15-18 minutes, wings and legs 12-13 minutes.
Keep an eye on the oil temperature. If it drops too low, your chicken might get greasy.
Drain your fried chicken on a clean wire rack over a baking sheet.
Enjoy your homemade KFC-style fried chicken!
Possible Substitutes List & Recipe Variations
You can try different spices to change up the flavor of your homemade KFC chicken. Experiment with smoked paprika, cayenne pepper, or cumin for a spicy kick.
For a healthier version, bake the chicken instead of frying. Coat it in the seasoning mix and bake at 400°F for about 45 minutes, or until cooked through.
Don’t have buttermilk? Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar as a substitute.
Try these protein options instead of chicken:
- Tofu (extra firm, pressed)
- Cauliflower florets
- Boneless pork chops
For a gluten-free version, use almond flour or cornstarch instead of all-purpose flour.
Want extra crunch? Add 1/2 cup of crushed cornflakes or panko breadcrumbs to your flour mixture.
Make it spicy by adding 1 teaspoon of cayenne pepper or hot sauce to your buttermilk mixture.
For a dairy-free option, replace buttermilk with unsweetened plant-based milk mixed with 1 tablespoon of apple cider vinegar.
Tips, Tricks & Storing
Here are some helpful tips for making the best KFC-style fried chicken at home:
Pat the chicken dry before coating. This helps the breading stick better.
Let the breaded chicken rest for 15 minutes before frying. This allows the coating to adhere.
Keep the oil at a steady 350°F while frying. Use a thermometer to monitor the temperature.
Don’t overcrowd the fryer. Cook in batches to maintain oil temperature.
Drain fried pieces on a wire rack, not paper towels. This keeps them crispy.
To store leftovers, let the chicken cool completely. Place in an airtight container and refrigerate for up to 3 days.
Reheat in a 350°F oven for 15-20 minutes to restore crispiness. Avoid the microwave, which can make the coating soggy.
For extra crunch, try double-dipping the chicken. Coat in flour, then buttermilk, then flour again before frying.
