KFC-Style Fried Chicken: Crispy, Juicy, and Irresistible

There’s something magical about biting into perfectly fried chicken — the crunch, the juiciness, the burst of flavor. And when it comes to iconic fried chicken, KFC is the gold standard. The good news? You can recreate that crispy, golden goodness right in your own kitchen!

Today, we’re sharing a homemade KFC-style fried chicken recipe with a spice blend that hits all the right notes — savory, slightly peppery, and loaded with that Southern-style comfort.

Ingredients You’ll Need For the Chicken

• 1 kg chicken (drumsticks, thighs, wings, or mixed pieces)

• 2 cups buttermilk (or milk + 1 tbsp vinegar as a substitute)

• 1 tsp salt

• 1 tsp black pepper

For the Coating

• 2 cups all-purpose flour

• 2 tsp salt

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried thyme

• 1 tsp dried oregano

• ½ tsp cayenne pepper (adjust for spice)

• 1 tsp white pepper

• ½ tsp baking powder

For Frying

• Oil for deep frying (preferably peanut oil or sunflower oil)

Step-by-Step Recipe Step 1: Marinate the Chicken

• Wash and pat dry the chicken pieces.

• In a large bowl, combine buttermilk, salt, and black pepper.

• Add chicken, coat well, cover, and refrigerate for at least 4 hours (overnight for best results).

• This tenderizes the meat and infuses it with flavor.

Step 2: Prepare the Coating

• In a large bowl, mix flour, salt, paprika, garlic powder, onion powder, thyme, oregano, cayenne, white pepper, and baking powder.

• This is your secret spice blend.

Step 3: Double Dredge for Extra Crunch

• Remove chicken from marinade, letting excess drip off.

• Dredge each piece in the flour mixture, pressing lightly so the coating sticks.

• Dip back into buttermilk, then dredge again in the flour mixture for a double coating.

Step 4: Fry to Perfection

• Heat oil to 170°C (340°F) in a deep fryer or heavy-bottomed pan.

• Fry 3–4 pieces at a time to avoid overcrowding.

• Cook for about 12–15 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 75°C/165°F).

Step 5: Rest & Serve

• Place fried chicken on a wire rack to keep it crispy.

• Serve hot with fries, coleslaw, and a cold drink — just like KFC!

Pro Tips for KFC-Style Perfection

Don’t Skip the Buttermilk: It’s the key to tender, flavorful meat.

Use a Thermometer: Keeps oil at the right temperature for even cooking.

Double Dredge: Twice-coated chicken = extra crispy.

Rest on a Rack, Not Paper Towels: Paper towels trap steam and make the crust soggy.

Season Immediately After Frying: A sprinkle of salt right out of the oil enhances flavor.

Why This Recipe Works

The magic lies in three elements:

• Marination for tenderness.

• Herb and spice blend for that signature KFC flavor.

• Double coating and right frying temperature for unbeatable crunch.

Final Bite

Homemade KFC-style fried chicken isn’t just food — it’s a treat that brings the family together, makes weekend dinners special, and satisfies that craving for crispy comfort. Once you’ve mastered this recipe, you might never need to make that late-night KFC run again!

Author Credit:
Written by Arun — bringing the world’s favorite flavors to your kitchen.

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