Crispy Homemade KFC Fried Chicken

Kentucky Fried Chicken. The very name evokes a symphony of crispy, juicy chicken and heartwarming memories. For many, it’s more than just a meal; it’s a nostalgic trip back to childhood, to family gatherings, or a special weekend treat. Paired with classic fluffy mashed potatoes smothered in rich gravy, a vibrant, creamy coleslaw, and a warm, buttery biscuit, a KFC meal is an experience cherished by generations. This comprehensive guide is designed to help you meticulously recreate that iconic, traditional flavor of KFC fried chicken right in your own kitchen, complete with the irresistible extra-crispy skin that everyone loves. There’s a unique satisfaction that comes with copycat recipes – they empower you to control every ingredient, ensuring a fresh, high-quality dish made with love from your pantry.

I still vividly recall those childhood trips with my mom to pick up a bucket of that golden-brown goodness. The drive home was an exercise in pure anticipation, with the car filled with the heavenly aroma wafting from that warm, red and white bucket. As an adult, while the occasional fast-food visit still happens, we find ourselves increasingly opting to make our favorite fried chicken at home. The primary reason is simple: control. When you prepare a dish in your own kitchen, you know exactly what ingredients go into it, ensuring quality, freshness, and often a healthier outcome. This homemade approach lets us savor the classic taste we adore, with the added peace of mind that comes from knowing every component.

Contents

Unveiling the Secret: Why You’ll Adore This KFC Copycat Fried Chicken Recipe

This meticulously crafted recipe isn’t just about recreating a taste; it’s about invoking that warm, comforting KFC experience right in your home. There are numerous compelling reasons why this particular copycat recipe will become a beloved staple in your culinary repertoire. Firstly, homemade dishes invariably offer a healthier alternative to their fast-food counterparts. You gain complete control over the quality of ingredients, the type of oil used, and the amount of seasoning, allowing you to tailor it precisely to your preferences and dietary needs. No more worrying about hidden additives or overly processed components. Secondly, this recipe delves deep into the lore of Colonel Sanders’ famous 11 herbs and spices, a secret blend rumored to be one of the most guarded recipes in the culinary world. Our blend aims to replicate that iconic, distinctive flavor profile, bringing the essence of Sanders’ Original Recipe to your table. Kentucky Fried Chicken holds a special place in the hearts of many, being one of the original and most recognized chicken fast-food chains globally. Its history is rich, and its flavor is deeply ingrained in our collective memory. Preparing this dish at home allows you to reconnect with those cherished memories, creating new ones with your family around a delicious, perfectly fried chicken meal that rivals the original.

The story behind Kentucky Fried Chicken is as rich and flavorful as the chicken itself. While many might assume “Colonel Sanders” was merely a marketing character, he was, in fact, a very real and remarkable individual named Harland Sanders. Born in Indiana in 1890, Sanders led a varied life, holding numerous jobs from steamboat pilot to railroad fireman, before finding his true calling in the culinary world. During the challenging Depression era, he began selling his original recipe fried chicken from a roadside motel in Corbin, Kentucky. His unique pressure-frying method and blend of seasonings quickly gained local acclaim. The famous fast-food chain as we know it today didn’t officially begin franchising until 1952, when Sanders was already 62 years old. His relentless dedication and passion for his unique recipe propelled KFC to international fame. Remarkably, the core recipe for that beloved fried chicken has remained largely unchanged since its inception, a testament to its timeless appeal and perfect balance of flavors.

The Ultimate Feast: What to Serve with Your Copycat KFC Fried Chicken

Transform your crispy, golden-brown copycat KFC chicken into a truly unforgettable meal by pairing it with a selection of classic, comforting side dishes. These accompaniments not only complement the rich flavor of the chicken but also complete the authentic KFC experience, making your homemade feast truly special.

KFC Coleslaw Copycat Recipe (pictured above): A must-have! Our copycat coleslaw recipe perfectly captures that signature tangy, sweet, and creamy crunch that provides a refreshing contrast to the richness of the fried chicken.
Fluffy Mashed Potatoes: Smooth, buttery, and utterly comforting. These mashed potatoes serve as the ideal canvas for soaking up gravy and balancing the savory chicken.
Homemade White Country Gravy: A rich, peppery gravy is non-negotiable for a truly authentic experience. Drizzle it generously over your mashed potatoes and even the chicken for an extra layer of flavor and moisture.
Sweet Creamed Corn: The sweet and savory notes of homemade creamed corn offer a delightful counterpoint to the seasoned chicken, adding a touch of creamy texture to your plate.
Buttery Biscuits: Warm, flaky biscuits are perfect for soaking up gravy or simply enjoying with a dollop of butter and a drizzle of honey. They add another layer of traditional Southern comfort to your meal.
Macaroni and Cheese: Creamy, cheesy, and utterly irresistible. A rich mac and cheese provides a hearty and satisfying addition, perfect for a full-on comfort food spread.
Green Beans with Bacon: A savory and slightly smoky vegetable side dish that adds a touch of freshness and a delicious crunch, balancing the richness of the fried elements.

Crafting Perfection: Key Ingredients for Authentic KFC Fried Chicken

The magic of KFC’s flavor lies in its careful selection and balance of ingredients. To replicate this iconic taste at home, understanding the role of each component is crucial. Here’s a breakdown of what you’ll need and why it’s important for achieving that signature flavor and unparalleled crispiness.

Chicken – For the most authentic experience, a whole chicken, cut into 8 pieces (2 legs, 2 thighs, 2 wings, 2 breasts), is ideal. You can purchase a pre-cut chicken or expertly cut it yourself. Using bone-in, skin-on chicken pieces is essential for flavor and moisture retention during frying.
Buttermilk – This is a cornerstone ingredient for tender, flavorful fried chicken. Buttermilk’s acidity works to tenderize the chicken while also allowing the breading to adhere perfectly, creating a fantastic crust. You can easily buy buttermilk from your grocery store or, if you’re out, make your own quick buttermilk substitute using our simple recipe.
Eggs – Eggs act as a binding agent, helping the flour mixture cling to the buttermilk-soaked chicken, which is vital for that thick, crispy crust.
Oil for Frying – The type of oil you use significantly impacts the final taste and texture. While KFC traditionally uses a blend of canola oil and hydrogenated soybean oil for its specific frying properties, excellent alternatives for home frying include peanut oil, vegetable shortening, or lard. These oils have high smoke points, ensuring a crispy exterior without burning.
All-Purpose Flour – This forms the foundation of your crispy breading. Its neutral flavor and texture are perfect for achieving that desired golden-brown crust. Sifting the flour before mixing with spices helps prevent lumps and ensures an even coating.
The Secret Spice Blend: This is where the magic truly happens, replicating the legendary “11 herbs and spices.” You’ll need a carefully measured combination of:
- Paprika: Adds a beautiful color and a mild, peppery flavor.
- Salt: Essential for seasoning the chicken from the outside in.
- Black Pepper: Provides a classic, sharp, and aromatic kick.
- Poultry Seasoning or Chicken Bouillon: Offers a foundational savory, umami depth characteristic of chicken dishes.
- Tarragon: Introduces a subtle, unique licorice-like aroma that is key to the overall profile.
- Oregano: Earthy and slightly bitter, adding complexity.
- Parsley: Brings a fresh, herbaceous note.
- Thyme: Adds a delicate, savory, and slightly minty flavor.
- Garlic Powder: Provides a robust, aromatic garlic essence without the moisture of fresh garlic.
- Onion Powder: Contributes a sweet, savory onion flavor that complements the garlic.
- Celery Salt: A distinctive ingredient that adds both saltiness and a unique, slightly bitter celery note, often cited as a hidden gem in classic blends.
For this blend, it’s crucial to use dried herbs to maintain consistency and ensure they don’t burn during frying. While fresh herbs are wonderful in many dishes, dried versions are best here. As a convenient substitute, you can use garlic salt in place of separate salt and garlic powder, adjusting quantities accordingly.

Mastering the Method: How to Make Copycat KFC Fried Chicken

Achieving that legendary crispy exterior and tender, juicy interior requires a few key steps and careful attention. Follow this guide to prepare your very own batch of Colonel-worthy fried chicken.

FIRST: Marinate for Tenderness

In a large bowl, whisk together the eggs and buttermilk until well combined. Submerge the chicken pieces into this creamy marinade, ensuring each piece is fully coated. Allow the chicken to marinate for at least 30 minutes at room temperature, or for even deeper flavor and tenderness, refrigerate for up to 4 hours. This buttermilk bath is crucial for both tenderizing the meat and helping the breading adhere perfectly.

SECOND: Prepare the Iconic Spice Blend

In a separate large bowl, sift the all-purpose flour to remove any lumps and ensure a light, even coating. Next, gather your array of dried spices: paprika, salt, black pepper, poultry seasoning (or chicken bouillon), tarragon, oregano, parsley, thyme, garlic powder, onion powder, and celery salt. For the finest texture and optimal flavor dispersion, grind these spices finely using a mortar and pestle, or a spice grinder. Once finely ground, add them to the sifted flour mixture and whisk thoroughly until every spice is evenly distributed. This secret blend is what gives your chicken its distinctive KFC taste.

THIRD: Drain and Heat the Oil

Carefully remove the chicken pieces from the buttermilk marinade, allowing any excess to drip off. Place the chicken on a wire rack set over a baking sheet to further drain, ensuring the coating will adhere properly without becoming soggy. While the chicken is draining, begin heating your frying oil. In a sturdy cast-iron skillet, aim for a temperature of approximately 325°F (160°C). If using a deep fryer, set it to 375°F (190°C). Proper oil temperature is critical for crispy, evenly cooked chicken; too low and it will be greasy, too high and it will burn before cooking through.

FOURTH: Achieve the Perfect Coating

Once the chicken has drained sufficiently, individually toss each piece in the seasoned flour mixture. Ensure every surface is thoroughly and evenly coated. Press the flour mixture onto the chicken lightly to create a substantial crust. A good, thick coating is key to that extra-crispy texture. Shake off any excess flour before frying.

FIFTH: Fry to Golden Perfection

Carefully place the coated chicken pieces into the hot oil in an even layer, ensuring not to overcrowd the pan. Frying in batches is often necessary to maintain consistent oil temperature and achieve optimal crispiness. Leave the chicken uncovered during frying. Turn the pieces periodically to ensure they cook evenly and develop a beautiful golden-brown color on all sides. Frying time will vary based on the size of the chicken pieces, typically taking about 10-15 minutes in a skillet. For deep-fried chicken, expect 8-10 minutes. The chicken is safely cooked when a meat thermometer inserted into the thickest part (without touching bone) registers 165°F (74°C).

SIXTH: Drain and Season for Maximum Flavor

Once the chicken is golden brown and cooked through, carefully remove it from the oil and transfer it to a clean wire rack set over a baking sheet lined with paper towels. This setup allows excess grease to drip away, preventing the chicken from becoming soggy and maintaining its crispiness. While the chicken is still hot, sprinkle it lightly with a touch of extra salt and pepper for enhanced flavor. Serve immediately and enjoy the fruits of your labor!

Enjoy your homemade, perfectly crispy and flavorful fried chicken!

Loved this Recipe? Don’t Forget to Pin It!

If this delectable KFC fried chicken recipe has captured your heart and taste buds, make sure you don’t lose it! Pin it to your favorite Pinterest recipe board now so you can easily find it whenever that craving for crispy, homemade fried chicken strikes again!

Frequently Asked Questions About KFC Fried Chicken

Curious about the secrets behind that famous fried chicken? Here are some common questions answered to help you understand and perfect your homemade version.

What makes KFC chicken so incredibly crispy? The legendary crispiness of KFC chicken is largely attributed to their use of high-temperature, restaurant-grade pressure fryers. These specialized fryers cook the chicken quickly and evenly, sealing in moisture while creating an exceptionally crunchy exterior. At home, you can achieve a similar level of crispiness by using a deep fryer, a heavy-bottomed Dutch oven, or a sturdy cast-iron pot. The key is to maintain a consistent oil temperature and avoid overcrowding the cooking vessel, which can drop the temperature and lead to soggy chicken.

What is KFC’s unique breading made of? The exact recipe for KFC’s breading is a closely guarded secret. However, it is known to primarily consist of wheat flour, fortified with sodium chloride (salt), monosodium glutamate (MSG) for umami flavor, an anti-caking agent to prevent clumping, nonfat dry milk, and dried egg whites. These ingredients, combined with the Colonel’s Secret Original Recipe Seasoning, form the signature coating. The chicken is first marinated or soaked in buttermilk, then thoroughly dipped in this seasoned flour mixture before being fried to perfection, creating that distinctive, savory, and extra-crispy crust.

Smart Substitutions for Your Fried Chicken Recipe

Don’t have every ingredient on hand? No worries! Here are some practical substitutions that will allow you to still create a delicious batch of homemade fried chicken without compromising too much on flavor or texture.

Oil – While canola oil or peanut oil are highly recommended for frying due to their high smoke points and neutral flavor, you can successfully substitute other frying fats. Good alternatives include vegetable shortening, lard, or even a blend of vegetable oil and a smaller amount of butter for added flavor, though butter has a lower smoke point so be careful. Olive oil is generally not suitable for deep frying due to its low smoke point.

Buttermilk – If you find yourself without store-bought buttermilk, it’s incredibly easy to make your own at home. Simply combine regular milk (dairy or non-dairy) with a tablespoon of white vinegar or lemon juice per cup of milk, let it sit for 5-10 minutes until it slightly curdles, and then use as directed. Our recipe provides full details.

All-Purpose Flour – For the breading, unbleached wheat flour can be used as a direct substitute for all-purpose flour. While not identical, it will still provide a good base for your crispy coating. Avoid self-rising flour, as its leavening agents can affect the texture of the crust.

Black Pepper – Although black pepper is traditional and adds a sharp, classic flavor, you can use white pepper as a substitute. Be aware that white pepper has a slightly different flavor profile – it tends to be milder but with a distinctive earthy, almost smoky taste. This will subtly alter the final flavor of your fried chicken, but can still be a delicious variation.

Insider Tips and Expert Tricks for the Best Fried Chicken Ever

Achieving perfectly crispy and juicy fried chicken at home is an art, but with these proven tips and tricks, you’ll master it in no time. Elevate your copycat KFC experience to professional levels with these simple yet effective techniques.

Monitor Oil Temperature Religiously: The correct oil temperature is paramount. Aim for 325-350°F (160-175°C) for skillet frying, or 375°F (190°C) for a deep-fat fryer. An instant-read thermometer is your best friend here. If you don’t have one, a simple trick is to dip the handle of a wooden spoon or a wooden chopstick into the hot oil. If the oil is ready, it will steadily bubble around the wood. If it bubbles weakly or barely at all, it needs more time to heat up. If it bubbles violently and smokes, it’s too hot and needs to cool slightly.
Don’t Overcrowd the Pan: Frying chicken in batches is crucial. Overcrowding the skillet or deep fryer will drastically lower the oil’s temperature, leading to greasy chicken that isn’t crispy. Give each piece enough space to fry evenly.
Season Generously and Promptly: While the chicken is still hot, right after it comes out of the oil, give it a final light sprinkle of salt and pepper. This helps the seasoning adhere better and enhances the overall flavor.
Rest the Chicken Before Serving: After frying, let the chicken rest on a wire rack for a few minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and moist bite.
Proper Storage of Leftovers: Leftover fried chicken is still a treat! Store it in an airtight container or wrapped tightly in aluminum foil in the refrigerator for up to 4 days.
Reheating for Ultimate Crispiness: To bring back that satisfying crunch, avoid the microwave. Preheat your oven to 400°F (200°C). Let the chicken come to room temperature for about 30 minutes. Place the chicken pieces on a baking pan lined with foil (for easy cleanup). Cover the pan loosely with foil and bake for 15-20 minutes. Remove the top foil for the last 5-10 minutes to allow the skin to re-crisp. Check for desired crispiness and serve.
Versatile Recipe Base: This amazing breading and frying method isn’t just for bone-in chicken. Feel free to use this recipe to bread and fry boneless chicken breasts or homemade chicken tenders for a quicker weeknight meal. Adjust frying times accordingly for smaller pieces.
Double-Dipping for Extra Crunch: For an even thicker, crunchier crust, after the first coating in seasoned flour, dip the chicken back into a light egg wash (or leftover buttermilk mixture if thick enough) and then again into the flour mixture.

Explore More Beloved Copycat Recipes

My passion for recreating restaurant favorites at home knows no bounds! There’s something incredibly rewarding about capturing the essence of a dish you love, transforming it into a homemade masterpiece. In fact, I’ve dedicated an entire section on my website to Copycat Recipes. If you enjoyed bringing KFC to your kitchen, you’ll love exploring these other cherished copycat creations:

CPK Mac ‘n Cheese (pictured above): Indulge in the creamy, rich, and utterly satisfying flavor of California Pizza Kitchen’s famous macaroni and cheese, made from scratch.
Copycat Red Lobster Cheddar Bay Biscuits: These flaky, cheesy, garlic-butter biscuits are a taste of pure heaven. Perfect alongside any meal, they’re addictive and surprisingly easy to make.
Olive Garden Night at Home: Bring the beloved flavors of Olive Garden’s most popular dishes right to your dining room. Think pasta, soup, and those irresistible breadsticks!
Copycat McDonald’s Big Mac: Recreate the iconic taste of this classic fast-food burger, complete with its special sauce, at a fraction of the cost and with fresh ingredients.
Copycat Qdoba Queso: This creamy, spicy, and incredibly flavorful queso dip is perfect for game nights, parties, or just a delicious snack.

Are you hankering for a little taste of the past, a culinary journey back to simpler times? Make this incredible KFC copycat fried chicken tonight, and prepare for your family to be utterly delighted. They might even playfully ask where the famous red and white bucket is! This recipe delivers a flavor that is uncannily similar to the real thing – dare I say, perhaps even better than the Colonel’s original? Experience the joy of making this iconic comfort food from scratch, and create new, delicious memories around your own dinner table.

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KFC copycat Fried chicken in a white serving dish.

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Copycat KFC Chicken

Kentucky Fried Chicken…so nostalgic. Served with fluffy mashed potatoes and gravy, creamy cole slaw, and a buttery biscuit makes for yummy memories. This recipe will help you replicate the traditional flavor of KFC and that extra-crispy skin that we all love. Plus we all know that copycat recipes are the best because they are made at home in your kitchen, using ingredients from your own pantry.

Prep Time: 10 mins

Cook Time: 15 mins

Additional Time: 30 mins (Marinating)

Total Time: 30 mins (active time)

Course: Chicken

Cuisine: American

Keyword: 11 herbs and spices, chicken, Copycat, Extra crispy, fried chicken, KFC, original, southern fried chicken

Servings: 8 pieces

Calories: 202kcal

Author: Michaela Kenkel

Equipment

Hiware 2-Pack Cooling Racks for Baking
13×18 Half Sheet Pan
AmazonBasics Enameled Cast Iron Covered Dutch Oven, 6-Quart, Blue
Lodge Pre-Seasoned Cast Iron Skillet With Assist Handle, 10.25″, Black
Presto 05420 FryDaddy Electric Deep Fryer

Ingredients

1 (3-5 pound) whole chicken, cut up
2 cups buttermilk
2 eggs
Oil for frying (Canola, Peanut, or Vegetable Shortening)
2 cups all-purpose flour
1 Tablespoon paprika
1 teaspoon salt
1 teaspoon pepper
1 teaspoon poultry seasoning or chicken bouillon
1 teaspoon dried tarragon
1 teaspoon dried oregano
1 teaspoon dried parsley
½ teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon celery salt

Instructions

Cut the whole chicken into 8 standard portions (2 legs, 2 thighs, 2 wings, 2 breasts).
In a large bowl, whisk together the eggs and buttermilk. Add the chicken pieces to the buttermilk mixture and let them marinate for 30 minutes at room temperature, or up to 4 hours in the refrigerator for best results.
Finely grind the following spices using a mortar and pestle or a spice grinder: paprika, salt, pepper, poultry seasoning/chicken bouillon, tarragon, oregano, parsley, thyme, garlic powder, onion powder, and celery salt.
Sift the all-purpose flour into a separate large bowl. Add the finely ground spice mixture to the flour and mix thoroughly until evenly distributed.
Remove the chicken from the buttermilk marinade, allowing excess liquid to drip off. Place the chicken pieces on a wire rack set over a baking sheet to further drain.
While the chicken is draining, heat your chosen oil in a cast iron skillet to approximately 325°F (160°C). If using a deep fryer, set it to 375°F (190°C).
Individually toss each chicken piece in the seasoned flour mixture until it is completely and evenly coated on all sides. Gently press the flour onto the chicken to ensure good adhesion, then shake off any excess.
Carefully place the coated chicken into the hot oil in an even layer. Avoid overcrowding the skillet; fry in batches if necessary to maintain oil temperature. Fry the chicken uncovered, turning occasionally, until it is golden brown on all sides and cooked through. Depending on piece size, this will take about 10-15 minutes in a skillet, or 8-10 minutes in a deep fryer. Chicken is safely cooked when an instant-read meat thermometer inserted into the thickest part (without touching bone) reaches 165°F (74°C).
Once cooked, transfer the fried chicken to a clean wire rack set over a baking sheet lined with paper towels to drain any excess grease. While still hot, sprinkle lightly with a little extra salt and pepper for seasoning.

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