KFC knows the secret to making good fried chicken, and now I do too! With my copycat Kentucky Fried Chicken recipe, I’ll show you how to recreate that famous KFC spice blend. Marinated in buttermilk then deep-fried to crunchy perfection, this chicken is so good. Skip the drive-thru, and make the best fried chicken dinner at home instead!
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it’s the best KFC recipe and instructions on the Internet. thanks
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KFC Chicken Recipe
Going to KFC for a bucket of chicken with all the fixins (mashed potatoes, gravy, biscuits) used to be my idea of comfort food. It still is…but now I can make that whole mouthwatering dinner at home. My kids absolutely devour this homemade Kentucky fried chicken every time I make it, but I make sure to grab my favorite piece first.
I’ve decoded the famous “secret” KFC spice blend, and I put that seasoning to good use. My crispy chicken gets coated with a flavorful crust that would even make Colonel Sanders himself envious. I like to make a whole chicken so everyone can have their favorite piece, but this recipe can be made with all thighs, drumsticks, or any combo of pieces you prefer.
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Marinating in Buttermilk
Like any good fried chicken, this KFC recipe starts with marinating in buttermilk! The lactic acid in buttermilk helps break down proteins, which leads to super tender meat. Plus it adds moisture, helps the breading stick to the meat, and leads to an all around better piece of crispy fried chicken! Letting it marinate for just 30 minutes while prepping to cook is enough, but you can also marinate it in the fridge overnight.
Copycat Kentucky Fried Chicken Recipe
Equipment
- Baking Sheet
- Deep Fryer (OR)
- Dutch Oven
- Deep Fry Oil Thermometer
- Instant-Read Thermometer
Ingredients
Fried Chicken:
- 1 whole chicken (cut up into 8 pieces*)
- 1 cup buttermilk (**)
- 1 large egg (beaten)
- 2 cups all-purpose flour
- vegetable oil (for frying***)
Herbs & Spices:
- ¼ cup ground paprika
- 2 tablespoons garlic powder
- 2 tablespoons ground white pepper
- 1 tablespoon celery salt
- 1 tablespoon ground black pepper
- 1 tablespoon dry ground mustard
- 2 teaspoons kosher salt
- 2 teaspoons onion powder
- 2 teaspoons dried thyme
- 2 teaspoons dried basil
- 1½ teaspoons dried oregano
- 1 teaspoon ground ginger
- ½ teaspoon MSG (optional)
Instructions
- Cut the chicken into its respective parts, discarding the carcass.1 whole chicken
- Pour the buttermilk and egg in a large bowl and whisk well, then place the chicken in the bowl and toss to coat. Cover the bowl with plastic wrap and soak for at least 30 minutes. You can marinate the chicken in this mixture overnight in the refrigerator, if desired.1 cup buttermilk, 1 large egg
- When ready to fry, combine the flour with the seasonings in a separate large bowl.2 cups all-purpose flour, ¼ cup ground paprika, 2 tablespoons garlic powder, 2 tablespoons ground white pepper, 1 tablespoon celery salt, 1 tablespoon ground black pepper, 1 tablespoon dry ground mustard, 2 teaspoons kosher salt, 2 teaspoons onion powder, 2 teaspoons dried thyme, 2 teaspoons dried basil, 1½ teaspoons dried oregano, 1 teaspoon ground ginger, ½ teaspoon MSG
- Preheat oven to 175°F. Line a baking sheet with aluminum foil and set an oven-safe wire rack on top of the baking sheet; set aside.
- In a deep fryer or large Dutch oven set over medium-high heat, heat about 3 inches of oil to 350°F.vegetable oil
- Remove a piece of chicken from the buttermilk, shaking off any excess liquid. Press the piece of chicken into and through the flour mixture, adhering the mixture to all sides. Shake off excess flour and carefully drop the chicken into the hot oil immediately. Repeat with more pieces, frying no more than 3-4 at a time, depending on size.
- Fry the chicken for 12-15 minutes, turning halfway through, until golden brown.
- Remove the chicken from the oil and place it on the wire rack. Place the baking sheet in the oven.
- Once the oil returns to 350°F, repeat the dredging and frying process with the remaining pieces of chicken.
- When all the chicken is fried, keep them in the oven for about 10-15 minutes, maintaining the internal temperature of 165°F until ready to serve.
Notes
- I like to marinate my chicken in buttermilk overnight if I’m planning ahead, but soaking for a quick 30 minutes will do the trick.
- After marinating, pat the chicken dry using paper towels. This will help the seasoned flour stick, so you get crunchy breading while frying.
- Use a thermometer to monitor the oil temperature. If the oil is too hot, the chicken will burn on the outside while remaining raw in the middle. Too low, and the breading will get soggy.
- Be sure not to overcrowd the pot while frying. This will reduce the oil temperature, leading to oily, soggy chicken.
- Resist the urge to turn the chicken over until you see a golden brown line all the way around the sides of the chicken. This line tells you that the breading is evenly crispy.
- Place the chicken pieces in a warm oven to keep them crisp while you continue frying the rest of the chicken.
- Fully cooked chicken should reach an internal temp of 165°F before consuming. Dark meat pieces are best when cooked to 170-180°F.
- Nutritional information does not include optional ingredients.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Foolproof Tips
- Don’t overcrowd while frying. Trying to fry too many pieces at once can affect the oil temperature, leading to soggy or undercooked chicken. Instead, I recommend cooking in batches, frying 3-4 pieces at a time.
- Don’t let the oil get cold. Speaking of oil temperature, it’s important to maintain a consistent heat level so all pieces cook through properly. Use a thermometer to check the temp, and bring it back up to 350℉ between batches.
- Don’t forget to pat the chicken dry. If the surface of the chicken is too wet, the breading won’t stick, and will likely fall off while frying. So after soaking in buttermilk, remove excess moisture by giving each piece a good shake, and patting the skin dry with paper towels.
🙈 Learn from my mistake!
I wanted an extra crunchy coating on this chicken, so I tried a double-thick layer of flour plus an additional egg for dredging. But instead of getting crispier, it just turned into a chewy, unevenly-cooked mess.
💡Lesson Learned: The buttermilk/egg mixture alone works great for dredging, and a single layer of seasoned flour creates the ideal light-yet-crisp finish. Be sure to shake off excess flour so it doesn’t turn doughy in the oil!
How to Make Kentucky Fried Chicken Step by Step
Break Down Chicken Pieces: Making a real bucket of Kentucky Fried Chicken means using a whole chicken (breast, thighs, drumsticks, etc.)! Follow my tutorial for cutting a chicken into parts if you need help. You can also start with whatever pieces you have on hand.
Prep: Next, gather the rest of the ingredients for this recipe.
Coat the Chicken: Pour 1 cup of buttermilk and 1 large egg into a large bowl, and whisk well. Then place the chicken pieces in the bowl and toss to fully coat.
Marinate the Chicken: Cover the bowl of chicken with plastic wrap and soak for at least 30 minutes. Or you can marinate the chicken in buttermilk overnight in the refrigerator, if desired.
Make the KFC Spice Blend: While the chicken marinates, combine 2 cups of all-purpose flour, ¼ cup of ground paprika, 2 tablespoons of garlic powder, 2 tablespoons of ground white pepper, 1 tablespoon of celery salt, 1 tablespoon of ground black pepper, 1 tablespoon of dry ground mustard, 2 teaspoons of kosher salt, 2 teaspoons of onion powder, 2 teaspoons of dried thyme, 2 teaspoons of dried basil, 1 ½ teaspoons of dried oregano, 1 teaspoon of ground ginger, and ½ teaspoon of MSG (optional) in a large bowl.
Bread the Chicken: Preheat the oven to 175°F, then line a baking sheet with aluminum foil and set an oven-safe wire rack on top of the baking sheet; set aside. This is to keep the chicken warm after frying. In a deep fryer or large Dutch oven set over medium-high heat, heat about 3 inches of vegetable oil to 350°F. Use a thermometer to make sure the oil is hot enough. Remove a piece of chicken from the buttermilk and shake off any excess liquid. Then press the piece of chicken into the spiced flour mixture, and roll through it, so the mixture adheres to all sides.
Dredge and Fry: Shake off excess flour to prevent clumping, and carefully drop the chicken into the hot oil. Quickly repeat the process with more pieces, frying no more than 3-4 at a time.
Fry the Chicken: Fry the chicken for 12-15 minutes, turning halfway through, until golden brown. Remove the chicken from the oil and place it on the wire rack. Place the baking sheet with chicken in the oven. Once the oil returns to 350°F, repeat the dredging and frying process with the remaining pieces of chicken, until all pieces are fried.
Warm and Serve: Once all the KFC chicken is done frying, keep them in the oven for about 10-15 minutes, maintaining the internal temperature of 165°F until ready to serve.
How to Store, Freeze, and Reheat
This Kentucky fried chicken is best when eaten fresh, while the breading is still crisp. If you want to keep leftovers, let them cool completely before storing in an airtight container, or tightly-wrapped in aluminum foil.
- Fridge: Keep in the refrigerator for up to 3 days.
- Freezer: To preserve the crispy coating, tightly wrap individual pieces in aluminum foil, then place them in a resealable bag. Keep in the freezer for up to 3 months. Let thaw overnight before reheating.
- Reheat: The best way to reheat fried chicken is on a wire rack set in a baking sheet, in a 400°F oven for 15-20 minutes; or until 165°F internally.
More Fried Chicken Recipes to Try!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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