There is something truly irresistible about a perfectly crispy, flavorful fried chicken that’s juicy on the inside and golden brown on the outside, and the KFC Style Fried Chicken Recipe brings that iconic taste right to your own kitchen. This recipe captures the magic of those signature herbs and spices with a buttermilk marinade that tenderizes and infuses every bite. Whether you’re craving comfort food for a family dinner or want to impress friends, this dish hits all the right notes with its crunchy crust and deeply savory flavor.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity and the thoughtful combination of ingredients that build layers of flavor and texture. From the creamy tang of buttermilk to the aromatic blend of herbs and spices, each component plays a crucial role in delivering that authentic KFC experience.
- 8 bone-in chicken pieces (drumsticks, thighs, breasts): Choose a mix for variety and maximum juiciness with crispy edges.
- 2 cups buttermilk: This tenderizes the chicken and creates a moist interior.
- 2 teaspoons salt: Essential for seasoning both the marinade and the coating.
- 1 teaspoon black pepper: Adds a subtle heat and depth.
- 2 cups all-purpose flour: Forms the base for the crispy crust.
- 1 tablespoon paprika: Provides color and a smoky-sweet undertone.
- 1 teaspoon garlic powder: Brings savory warmth.
- 1 teaspoon onion powder: Enhances overall flavor complexity.
- 1 teaspoon dried thyme: Lends an earthy, herbal note.
- 1 teaspoon dried basil: Adds a hint of sweetness and freshness.
- 1 teaspoon oregano: Offers a slightly peppery aroma.
- 1/2 teaspoon celery salt: A subtle savory kick that’s uniquely delicious.
- 1/2 teaspoon ground ginger: For a surprising, warm spice layer.
- 1/2 teaspoon white pepper: Gives a sharp, clean heat without dark specks.
- 1/4 teaspoon cayenne pepper: Just enough to gently tickle the palate.
- Vegetable oil: For deep frying to get that irresistible golden crust.
How to Make KFC Style Fried Chicken Recipe
Step 1: Marinate the Chicken
Start by placing all your chicken pieces into a large bowl and drench them with the buttermilk. Add 1 teaspoon of salt and 1/2 teaspoon of black pepper, then toss everything together so each piece is beautifully coated. This marinade is a game-changer because it tenderizes the chicken while imparting deep flavor. Cover the bowl and pop it into the fridge for at least 4 hours, but an overnight soak is what I recommend for maximum juiciness.
Step 2: Prepare the Seasoned Flour
While the chicken is marinating, take another big bowl and mix the flour with paprika, garlic powder, onion powder, thyme, basil, oregano, celery salt, ground ginger, white pepper, cayenne pepper, and the remaining salt and black pepper. This blend is the heart of the crispy, flavorful coating that gives your chicken that authentic KFC vibe.
Step 3: Coat the Chicken
When your chicken is ready, remove each piece from the buttermilk and let the excess drip off. Dredge every piece thoroughly in the seasoned flour, pressing the mix firmly onto the skin to build up that crust. For an extra layer of crunch, dip each floured piece back into the buttermilk briefly, then dredge in the flour once more. This double coating method is a simple trick to get that finger-licking crispy exterior.
Step 4: Fry the Chicken
Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Fry the chicken in batches so the pieces have space to cook evenly. Start with the skin side down and fry for about 15 to 18 minutes total, turning occasionally to golden perfection. Use a kitchen thermometer to ensure each piece reaches an internal temperature of 165°F (74°C). Once done, drain the chicken on a wire rack or paper towels and let it rest a few minutes to lock in all those delicious juices.
How to Serve KFC Style Fried Chicken Recipe
Garnishes
Keep it simple with a sprinkle of fresh parsley or chives to add a pop of green and a hint of freshness. Lemon wedges are also wonderful for those who love a slight tang to brighten up every bite.
Side Dishes
Classic mashed potatoes with creamy gravy, coleslaw with a tangy dressing, or buttery corn on the cob are some of my favorite companions. These sides complement the rich, savory flavors beautifully and create a comforting, satisfying meal.
Creative Ways to Present
For a fun twist, serve the fried chicken pieces in rustic baskets lined with checkered paper for that diner charm. Or build a fried chicken sandwich with pickles and spicy mayo to put a modern spin on this classic. No matter how you present it, the star flavor always shines through.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is rare!), store them in an airtight container in the refrigerator for up to 3 days. Leaving the chicken uncovered on a cooling rack inside the fridge helps maintain crispiness better than plastic wrap.
Freezing
You can freeze cooked KFC style fried chicken by wrapping each piece tightly in plastic wrap and then placing them in a freezer-safe bag or container. It keeps well for up to 2 months. When ready to eat, thaw overnight in the fridge for best results.
Reheating
The secret to reheating fried chicken without losing that crisp texture is to warm it gently in a preheated oven at 375°F (190°C) for about 10-15 minutes. Using a wire rack over a baking sheet lets air circulate so the crust stays crunchy and not soggy.
FAQs
Can I use boneless chicken for this recipe?
Absolutely! Boneless chicken thighs or breasts can be used, but keep an eye on cooking time as they tend to cook faster and might dry out if over-fried. Adjust accordingly for juicy results.
What can I use instead of buttermilk?
If you don’t have buttermilk, mix 2 cups of milk with 2 tablespoons of lemon juice or white vinegar and let it sit for 5-10 minutes. This homemade substitute mimics buttermilk’s acidity and works great as a marinade base.
How do I make the coating extra crispy?
Double dredging, as described in the recipe, is key. Pressing the seasoned flour onto the chicken firmly and then repeating the dip in buttermilk and flour forms that irresistible double crust which crisps up beautifully when fried.
What oil is best for frying chicken?
Vegetable oil is a great choice due to its high smoke point and neutral flavor. You can also use peanut or canola oil for excellent results. Avoid olive oil since it has a lower smoke point and might burn.
Is it necessary to maintain the oil temperature at 350°F?
Yes, keeping the oil at a steady 350°F ensures the chicken cooks through while getting crispy without absorbing too much oil. Using a kitchen thermometer helps maintain this perfect balance for golden, non-greasy chicken.
Final Thoughts
Making the KFC Style Fried Chicken Recipe at home is one of those joyful kitchen wins that brings smiles all around the table. With its crunchy coating, juicy meat, and perfectly seasoned crust, it’s easy to see why this recipe becomes an instant favorite. I encourage you to give it a try, enjoy the process, and savor every delicious bite that feels like a little homemade celebration.
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KFC Style Fried Chicken Recipe
- Prep Time: 15 minutes (plus 4+ hours marinating)
- Cook Time: 20 minutes
- Total Time: 35 minutes active, plus marinating time
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This KFC Style Fried Chicken recipe delivers crispy, flavorful fried chicken with a tender, juicy interior. Marinated in buttermilk and coated with a blend of classic spices, this homemade fried chicken mimics the iconic taste of KFC using simple ingredients and deep frying techniques.
Ingredients
Chicken and Marinade
- 8 bone-in chicken pieces (drumsticks, thighs, breasts)
- 2 cups buttermilk
- 2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
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
- 1 teaspoon oregano
- 1/2 teaspoon celery salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon white pepper
- 1/4 teaspoon cayenne pepper
For Frying
- Vegetable oil for deep frying (about 2 inches deep)
Instructions
- Marinate the Chicken: Place the chicken pieces in a large bowl and pour over the buttermilk. Add 1 teaspoon salt and 1/2 teaspoon black pepper. Toss the chicken to coat evenly and cover the bowl. Refrigerate and marinate for at least 4 hours or preferably overnight to ensure maximum flavor and tenderness.
- Prepare the Flour Mixture: In a separate large bowl, combine the all-purpose flour with paprika, garlic powder, onion powder, dried thyme, dried basil, oregano, celery salt, ground ginger, white pepper, cayenne pepper, remaining 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well to evenly distribute the spices.
- Coat the Chicken: Remove the chicken pieces from the buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing gently so the coating adheres well. For an ultra-crispy coating, dip the floured chicken back into the buttermilk briefly and then dredge again in the flour mixture.
- Heat the Oil: In a deep skillet or Dutch oven, pour enough vegetable oil to reach about 2 inches depth. Heat the oil to 350°F (175°C). Use a kitchen thermometer to monitor the temperature and maintain it throughout frying to avoid greasy or soggy chicken.
- Fry the Chicken: Fry the chicken in batches to avoid overcrowding the pan. Place the pieces skin side down first and cook for 15 to 18 minutes total, turning occasionally for even cooking and browning. Ensure the internal temperature reaches 165°F (74°C) to guarantee doneness and food safety.
- Drain and Rest: Remove fried chicken from the oil and place on a wire rack or paper towels to drain excess oil. Let the chicken rest for a few minutes before serving to lock in moisture and crispiness.
Notes
- Marinate the chicken overnight for the best flavor and juiciness.
- Use a kitchen thermometer to maintain oil temperature around 350°F to prevent soggy or burnt crust.
- Do not overcrowd the pan while frying to ensure even cooking and crispiness.
- Leftover fried chicken can be reheated in the oven to keep the coating crispy rather than microwaving.
