This homemade version captures the signature crunch and savory spice of KFC-style fried chicken. With a few everyday ingredients and an easy frying method, you’ll get juicy chicken inside and a deliciously crisp coating outside.
🧾 Ingredients
For the Chicken
2 lbs chicken pieces (drumsticks, thighs, wings, or breasts)
1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
1 tsp salt
For the Coating
2 cups all-purpose flour
2 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp dried oregano
½ tsp dried thyme
½ tsp cayenne pepper (optional for heat)
For Frying
Oil for deep frying (canola or vegetable)
🍗 Instructions
1. Marinate the Chicken
Mix buttermilk and 1 teaspoon of salt.
Add chicken pieces and coat well.
Let rest at least 30 minutes (or overnight for best flavor and juiciness).
2. Prepare the KFC-Style Coating
In a large bowl, mix together:
Flour
Salt
Pepper
Paprika
Garlic powder
Onion powder
Oregano
Thyme
Cayenne
This blend mimics that savory, herb-forward KFC flavor.
3. Coat the Chicken
Remove chicken from buttermilk.
Shake off excess.
Coat thoroughly in the flour mixture, pressing firmly to create a rough, craggy texture (this makes it extra crispy).
Pro tip: Double dip for extra crunch:
Dip in buttermilk → flour → buttermilk → flour.
4. Fry the Chicken
Heat oil to 350°F (175°C).
Fry chicken in batches (don’t overcrowd).
Cook 12–15 minutes, turning occasionally, until golden brown and cooked through (internal temp: 165°F / 74°C).
5. Rest and Serve
Place fried chicken on a wire rack to keep it crispy.
Serve hot with mashed potatoes, biscuits, coleslaw, or your favorite sauce.
⭐ Tips for Success
Use buttermilk for tender, juicy chicken.
Rest after frying to maintain crunch.
Season your flour generously—flavor comes from the coating.
Maintain oil temperature for even cooking and crispiness.
🍽️ Serving Ideas
Pair with honey mustard or spicy mayo
Serve in a chicken sandwich
Add to a family-style picnic platter
Enjoy with fries or potato wedges