If you’ve ever dreamt of making legendary, crave-worthy KFC Style Fried Chicken at home, this recipe is your golden ticket. Imagine juicy, tender chicken encased in a shatteringly crisp, well-seasoned coating—the kind that makes every bite a savory adventure! With a well-balanced blend of spices and a double-dip breading trick, you’ll master the art of irresistibly crunchy fried chicken. Whether you serve it for Sunday dinner or a casual get-together, this recipe delivers that iconic flavor and texture everyone adores.
Ingredients You’ll Need
The beauty of KFC Style Fried Chicken is how it transforms simple pantry staples into something extraordinary. Each ingredient plays a role, adding to the crispy crust, juicy center, and signature spice. Here’s what you’ll need—and why it matters:
- Chicken pieces (8 drumsticks, thighs, or breasts): Go for bone-in, skin-on for optimal flavor and that juicy interior!
- Buttermilk (2 cups): Tenderizes the chicken and infuses it with subtle tanginess while helping the breading stick.
- All-purpose flour (2 cups): Forms the base for that golden, crunchy coating.
- Cornstarch (1/3 cup): The secret to ultra-light, crispy crust that crackles with every bite.
- Paprika (1 tablespoon): Adds warmth and color to the breading.
- Garlic powder (1 tablespoon): Infuses savory flavor throughout every layer.
- Onion powder (1 tablespoon): Gives depth and aromatic sweetness to the crust.
- Dried thyme (1 teaspoon): Lends earthy, herby notes for that signature KFC Style Fried Chicken taste.
- Dried oregano (1 teaspoon): Contributes classic Southern flavor and fragrance.
- Ground ginger (1 teaspoon): Brightens and balances the spice mix with gentle heat.
- White pepper (1 teaspoon): Adds peppery zing without overpowering, a true fried chicken essential.
- Black pepper (1 teaspoon): Boosts the flavor profile and adds subtle bite.
- Salt (1 teaspoon): Enhances all the other spices while seasoning the chicken perfectly.
- Cayenne pepper (1 teaspoon, optional): For those who like a little fire in their fried chicken!
- Vegetable oil (for frying): Use enough to submerge the pieces—peanut or canola work beautifully.
How to Make KFC Style Fried Chicken
Step 1: Marinate the Chicken in Buttermilk
Start by placing your chicken pieces in a large bowl or zip-top bag and pour the buttermilk over them, ensuring each piece is fully coated. Let the chicken soak in the fridge for at least 2 hours, but if you can leave it overnight, you’ll be rewarded with incredibly tender, flavorful meat. The buttermilk works its magic, breaking down proteins and infusing every bite with subtle tang.
Step 2: Mix Up the Secret Seasoned Breading
While the chicken marinates, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, thyme, oregano, ginger, white pepper, black pepper, salt, and cayenne (if you love a kick). This blend creates that unmistakable KFC Style Fried Chicken profile! The cornstarch is key here—it lightens the flour and amps up the crunch.
Step 3: Dredge the Chicken
Take each marinated chicken piece, let excess buttermilk drip off, and dredge it thoroughly in the seasoned flour mixture. For that KFC-inspired thick, craggy crust, press the flour on all sides, making sure every nook is coated. Want it extra crispy? Dip the chicken back into the buttermilk and dredge again before frying.
Step 4: Fry to Crispy Perfection
Heat about 2–3 inches of vegetable oil in a heavy skillet or Dutch oven to 350°F (use a thermometer for best results). Gently lower the chicken pieces in, working in batches to prevent crowding. Fry for 12–15 minutes, turning occasionally, until the coating is deep golden and an instant-read thermometer registers 165°F near the bone. This is the moment of magic—watch as the crust bubbles up and turns a flawless shade of crispy brown!
Step 5: Rest, Drain, and Enjoy
Transfer the hot, sizzling chicken to a wire rack set over a baking sheet or to paper towels to drain off excess oil. Let it rest just a few minutes before serving; this helps keep the coating crispy and lets juices settle so the interior stays super moist.
How to Serve KFC Style Fried Chicken
Garnishes
For the perfect finishing touch, sprinkle your fried chicken with a pinch of flaky sea salt, a shower of parsley, or even a dash more paprika for color. Lemon wedges on the side can add a zesty burst that cuts through the richness, elevating every bite.
Side Dishes
KFC Style Fried Chicken pairs beautifully with classic Southern sides like creamy mashed potatoes, fluffy buttermilk biscuits, coleslaw, or corn on the cob. For a lighter meal, opt for a fresh green salad or roasted veggies to balance out the hearty chicken.
Creative Ways to Present
Take your presentation up a notch by serving your chicken in a picnic basket lined with checkered paper, or pile the golden pieces on a wooden platter for family-style dining. For parties, cut chicken into smaller pieces or drumettes for easy sharing and dip in a variety of sauces for a fun twist.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let them cool completely and store in an airtight container in the fridge. The crust may lose a bit of its initial crunch, but the flavor will still be out of this world. Eat within 2–3 days for best quality.
Freezing
KFC Style Fried Chicken can be frozen for later feasting! Arrange cooled chicken pieces in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. This keeps the coating mostly intact and the texture better on reheating. Enjoy within 1–2 months for optimum flavor and crunch.
Reheating
To bring your fried chicken back to sizzling life, skip the microwave and use the oven. Lay pieces on a wire rack over a baking sheet and heat at 375°F for 10–12 minutes. This helps revive the crispy exterior while warming the chicken through. Let rest a couple of minutes before biting in.
FAQs
How do I keep my fried chicken coating from falling off?
The secret is all in the dredging and resting. Make sure the chicken isn’t dripping with buttermilk before breading, firmly press the flour mixture onto the meat, and let the coated chicken rest for 10–15 minutes before frying. This helps the coating stick and crisp up beautifully.
Can I use boneless chicken?
Absolutely! KFC Style Fried Chicken is delicious with boneless thighs or breast strips, especially for sandwiches or tenders. Just keep in mind that boneless pieces cook faster, so adjust your frying time—smaller pieces may only need 7–9 minutes.
What oil is best for frying?
You want a neutral-flavored oil with a high smoke point; vegetable, canola, or peanut oil are all excellent choices for this kind of deep-frying. They keep the flavors pure and give an even, crisp fry every time.
Is it necessary to double dip for extra crispy chicken?
While not strictly necessary, double dipping—coating the chicken in flour, dipping back into buttermilk, then coating again—gives you that extra-thick, craggy crust famous in KFC Style Fried Chicken. It’s definitely worth trying if you love a dramatic crunch!
Can the recipe be made gluten-free?
Yes! Swap the all-purpose flour for a good gluten-free blend (with xanthan gum if possible) and use cornstarch as usual. Double-check all your spices and buttermilk to ensure they’re gluten-free, and you’ll have a tasty GF fried chicken option.
Final Thoughts
There’s nothing like sharing a platter of homemade KFC Style Fried Chicken with the people you love—every bite is comforting, craveable, and completely satisfying. Don’t be surprised if this recipe becomes your most-requested dish! Give it a try and enjoy that unbeatable crispy magic right from your own kitchen.
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KFC Style Fried Chicken Recipe
- Prep Time: 20 minutes plus marinating time
- Cook Time: 30 minutes
- Total Time: 50 minutes plus marinating
- Yield: 8 servings
- Category: Main Course
- Method: Deep Frying
- Cuisine: American, Southern-inspired
- Diet: Non-Vegetarian
Description
Learn how to make KFC Style Fried Chicken at home with this delicious and crispy recipe. Marinated in buttermilk and coated with flavorful seasonings, this Southern-inspired dish is perfect for a hearty meal.
Ingredients
Chicken:
- 8 pieces chicken (drumsticks, thighs, or breasts)
Buttermilk Marinade:
- 2 cups buttermilk
Seasoned Flour Coating:
- 2 cups all-purpose flour
- 1/3 cup cornstarch
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon ground ginger
- 1 teaspoon white pepper
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon cayenne pepper (optional, for heat)
For Frying:
- Vegetable oil
Instructions
- Marinate the Chicken: Place chicken in buttermilk and marinate for at least 2 hours.
- Prepare the Coating: Mix flour, cornstarch, and seasonings in a bowl.
- Dredge the Chicken: Coat chicken in seasoned flour mixture.
- Fry the Chicken: Fry in hot oil until golden and crispy.
- Drain and Serve: Let chicken drain and serve hot.
Notes
- For extra crispy chicken, double-dip in flour and buttermilk before frying.
- Reheat leftovers in the oven for a crispy texture.
Nutrition
- Serving Size: 1 piece
- Calories: 380
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 95 mg
