Juicy, crispy, and finger-licking good at home
If you’ve ever craved KFC-style fried chicken but wanted to make it yourself, you’re in luck! With the right techniques, seasonings, and a few tricks, you can create crispy, golden-brown fried chicken that’s tender and flavorful—just like the iconic restaurant favorite.
Here’s a detailed, easy-to-follow guide with simple steps to make the best KFC fried chicken recipe at home.
Why This Fried Chicken Recipe Works
Crispy exterior, juicy interior – perfect crunch with tender meat
Full of flavor – classic blend of herbs and spices
Beginner-friendly – no fancy equipment needed
Customizable – adjust seasoning to taste
This recipe brings the restaurant experience to your kitchen with minimal effort.
Ingredients You’ll Need
For the chicken:
2–3 lbs chicken pieces (drumsticks, thighs, wings, or breasts)
2 cups all-purpose flour
1 tsp salt
1 tsp black pepper
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp dried thyme
½ tsp dried oregano
½ tsp cayenne pepper (optional for heat)
For the marinade:
2 cups buttermilk (or milk + 1 tbsp vinegar)
1 tsp salt
½ tsp black pepper
For frying:
Vegetable oil or peanut oil for deep frying
Step 1: Marinate the Chicken
Mix buttermilk with salt and pepper in a large bowl.
Submerge chicken pieces in the buttermilk mixture.
Cover and refrigerate for at least 2 hours or overnight for best results.
Tip: Marinating tenderizes the chicken and adds flavor.
Step 2: Prepare the Flour Coating
In a separate bowl, combine flour, salt, black pepper, paprika, garlic powder, onion powder, thyme, oregano, and cayenne pepper.
Mix thoroughly to ensure an even distribution of spices.
Tip: This seasoning mix mimics the classic KFC flavor profile.
Step 3: Coat the Chicken
Remove chicken from the buttermilk, letting excess drip off.
Dredge each piece in the seasoned flour, pressing lightly so the coating sticks.
For extra crunch, dip the chicken back into the buttermilk and flour again for a double coating.
Step 4: Fry the Chicken
Heat oil in a deep skillet or fryer to 350°F (175°C).
Carefully add chicken pieces without overcrowding.
Fry for 12–15 minutes for smaller pieces and 15–18 minutes for larger pieces, turning occasionally.
Check that the internal temperature reaches 165°F (74°C).
Tip: Maintain oil temperature to avoid greasy or undercooked chicken.
Step 5: Drain and Serve
Remove chicken from oil and place on a wire rack or paper towels to drain excess oil.
Let rest for 5 minutes to seal in juices.
Serve hot with your favorite sides like coleslaw, mashed potatoes, or corn on the cob.
Pro Tips for the Best KFC Fried Chicken
Don’t overcrowd the pan – fry in batches for even cooking.
Use a thermometer – ensures chicken is perfectly cooked.
Season the coating generously – spices create that signature flavor.
Double-dip for crunch – buttermilk + flour twice gives extra crispy texture.
Rest before serving – keeps chicken juicy inside.
Optional Flavor Boosters
Add smoked paprika for a subtle smoky taste
Mix in cayenne or chili powder for spicier chicken
Use herbs like rosemary or sage in the flour mix for a twist
Add a dash of white pepper for extra depth
Serving Suggestions
Classic: Serve with mashed potatoes and gravy
Family meal: Pair with cornbread and green beans
Snack-style: Serve with ranch or honey mustard dipping sauces
Party platter: Add coleslaw, pickles, and biscuits
Final Thoughts
By following these simple steps, you can make the best KFC-style fried chicken at home—crispy, flavorful, and perfectly juicy. With a well-seasoned coating, proper marinating, and careful frying, your homemade fried chicken will be just as good, if not better, than the restaurant version 🍗✨