KFC-Style Fried Chicken

Crispy, juicy fried chicken coated in a secret blend of 11 herbs and spices, just like your favorite fast food classic but made at home.

537Min

4Servings

620Cal

MediumLevel

Kid friendlySpicy 2/5

#friedchicken#KFC#KFCcopycat#chickenrecipe

Equipment

Mixing bowl

Whisk

Mixing spoon

Deep pot

Stove

Tongs

Plate

Ingredients

Seasoning Blend

kosher salt

15 g

garlic powder

10 g

smoked paprika

8 g

black pepper

5 g

white pepper

4 g

thyme

3 g

oregano

3 g

mustard powder

4 g

ginger powder

3 g

basil

3 g

celery seed

3 g

MSG

5 g

Marinade

buttermilk

500 ml

egg

2 pcs

pickle juice

60 ml

Dredge

all-purpose flour

300 g

cornstarch

60 g

baking powder

10 g

Chicken

chicken thighs

800 g

chicken drumsticks

600 g

Instructions

Prepare the 11 herbs and spices blend

Mix all the spices together to create the signature KFC seasoning blend.

5 min

Reserve one-third of the blend for the marinade and two-thirds for the dredge.

Prepare the marinade

Whisk together buttermilk, eggs, pickle juice, and one-third of the seasoning blend.

5 min

Make sure the eggs are fully beaten into the buttermilk for a smooth marinade.

Marinate the chicken

Add chicken thighs and drumsticks to the marinade, ensuring they are fully submerged. Cover and refrigerate overnight or for at least 4 hours.

480 mintimer 480 min

Overnight marination gives the best flavor and tenderness.

Prepare the dredge mixture

Combine flour, cornstarch, baking powder, and the remaining two-thirds of the seasoning blend. Mix in a few spoonfuls of the marinade to create craggly bits.

5 min

The craggly bits from the marinade create extra crunch when fried.

Double dredge the chicken

Remove chicken from marinade, dredge in flour mixture, return to marinade, then back into the flour mixture, pressing and squeezing to fully coat.

10 min

Press the flour firmly onto the chicken to ensure a thick, crunchy coating.

Heat the oil

Heat oil in a deep pot or fryer to 175°C (350°F).

10 min175°Ctimer 10 min

Use a thermometer to ensure accurate oil temperature for even cooking.

Fry the chicken

Fry chicken in batches until deeply golden brown and internal temperature reaches 74°C (165°F). Thighs: 6–8 minutes, drumsticks: 10–12 minutes.

15 min175°Ctimer 7 min

Fry in small batches to maintain oil temperature and avoid overcrowding.

Drain and season

Remove chicken from oil and drain on a wire rack. Sprinkle with a little extra salt while hot.

5 min

Resting on a rack keeps the crust crispy instead of steaming.

Serve

Serve the fried chicken hot as-is or with your favorite dipping sauce.

2 min

Original recipe

InstagramRecipe by @dylannobert

Storage

Fridge: 3 days

Freezer: 60 days

Reheat: Oven 180°C 10 minutes

Best eaten fresh. Reheat in oven to maintain crispiness. Do not microwave.

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