There’s nothing quite like that crispy, golden-brown crunch of KFC’s famous fried chicken. But what if you could recreate that irresistible flavor at home—without the drive-thru? Well, my friend, you absolutely can! This copycat KFC chicken recipe is about to become your new obsession.
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Imagine sinking your teeth into a piece of perfectly seasoned, crunchy-on-the-outside, juicy-on-the-inside fried chicken. The secret? A mouthwatering blend of herbs and spices, a well-seasoned flour coating, and a frying technique that locks in all that succulent goodness. Trust me, this is one homemade recipe that delivers big-time on flavor and nostalgia.
Why You’ll Love This Recipe
Versatile: Whether you’re making dinner for the family or planning a game-day feast, this crispy fried chicken fits the bill. Pair it with classic sides like mashed potatoes and coleslaw, or turn it into a sandwich with pickles and mayo.
Budget-Friendly: Forget overpriced fast food—this recipe uses pantry staples you likely already have. You’ll get that KFC taste at a fraction of the cost.
Quick and Easy: No complicated steps or hard-to-find ingredients here. Even if you’ve never fried chicken before, you’ll nail it with these simple instructions.
Customizable: Want it spicier? Add cayenne. Love garlic? Toss in some extra powder. This recipe is easy to tweak to your taste preferences.
Crowd-Pleasing: This one’s a surefire hit. Whether you’re feeding kids, adults, or picky eaters, everyone will be grabbing seconds (and thirds).
Ingredients in Easy Copycat KFC Chicken
This recipe comes together with just a few key ingredients, but don’t let that fool you—the flavor is out of this world!
Chicken Pieces: The main event! You can use drumsticks, thighs, or breasts—bone-in and skin-on for the best texture and flavor.
Buttermilk: This is the secret to juicy chicken. It tenderizes the meat and helps the coating stick.
Flour: The base of that signature crispy coating. Regular all-purpose flour works best.
Eggs: Helps bind the breading to the chicken for that perfect crunch.
Spices: The magic blend! Paprika, garlic powder, onion powder, dried oregano, dried basil, white pepper, salt, and black pepper come together for that signature KFC taste.
Oil for Frying: Choose a high-heat oil like vegetable, canola, or peanut oil to achieve that golden, crispy crust.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Marinate the Chicken: In a large bowl, soak the chicken pieces in buttermilk. Cover and refrigerate for at least 2 hours (overnight is even better!). This step ensures juicy, flavorful chicken.
Prepare the Breading: In a separate bowl, whisk together the flour and spice mixture. In another bowl, beat the eggs.
Coat the Chicken: Remove the chicken from the buttermilk, letting any excess drip off. Dip each piece into the beaten eggs, then dredge in the flour mixture, pressing gently to ensure an even coating.
Preheat the Oil: Heat oil in a deep frying pan or Dutch oven to 350°F (175°C). Make sure the oil is hot enough before adding the chicken—this helps achieve that perfect crispy texture.
Fry to Perfection: Carefully add the chicken to the hot oil, working in batches to avoid overcrowding. Fry for about 12-15 minutes, turning occasionally, until golden brown and fully cooked. The internal temperature should reach 165°F (74°C).
Drain and Rest: Transfer the fried chicken to a wire rack or a paper towel-lined plate to drain excess oil. Let it rest for a few minutes before serving—this helps the juices settle and keeps the crust crispy.
Serve and Enjoy: Dig in while it’s hot! Pair with your favorite dipping sauces, sides, or just enjoy it straight-up.
How to Serve Easy Copycat KFC Chicken
This crispy fried chicken is the ultimate comfort food. Here’s how to make it shine on your table:
- With Classic Sides: Serve with mashed potatoes, coleslaw, biscuits, or mac and cheese for that full KFC experience.
- As a Sandwich: Pop a crispy piece between a brioche bun with mayo and pickles for a homemade KFC sandwich.
- With a Salad: Balance out the richness with a fresh green salad or a tangy vinegar-based slaw.
- Dipped in Sauce: Honey mustard, ranch, barbecue, or hot sauce—whatever your favorite dip is, this chicken will pair perfectly.
Additional Tips
- Use a Thermometer: Keep an eye on the oil temperature. If it’s too hot, the chicken will burn outside before cooking inside. Too cool, and it’ll be greasy.
- Double Dip for Extra Crunch: For an extra thick, crispy crust, dip the chicken in the egg wash and flour mixture twice.
- Don’t Overcrowd the Pan: Fry in batches to keep the oil temperature stable and ensure even cooking.
- Rest on a Wire Rack: Instead of a paper towel, use a wire rack for draining—this keeps the coating crispy.
FAQ Section
Q1: Can I bake this instead of frying?
A1: Yes! Bake at 400°F (200°C) for 40-45 minutes, flipping halfway through. For extra crunch, spray with cooking oil before baking.
Q2: Can I use boneless chicken?
A2: Absolutely! Just adjust the frying time—boneless breasts cook faster than bone-in pieces.
Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F (190°C) to keep it crispy.
Q4: Can I freeze this chicken?
A4: Yes! Freeze cooked chicken in a sealed container for up to 2 months. Reheat in the oven for best results.
Q5: What’s the best oil for frying?
A5: Vegetable, canola, or peanut oil are great choices. Avoid olive oil, as it has a low smoke point.
Q6: Can I make this gluten-free?
A6: Yes! Swap the all-purpose flour for a gluten-free blend and use cornstarch for extra crispiness.
Q7: Can I air-fry this chicken?
A7: Yes! Cook at 375°F (190°C) for 25-30 minutes, flipping halfway through. Lightly spray with oil for better crisping.
Q8: How do I make it spicier?
A8: Add cayenne pepper to the spice mix or use hot sauce in the buttermilk marinade.
Q9: Can I prep this ahead of time?
A9: Yes! You can marinate the chicken overnight and coat it just before frying.
Q10: What’s the secret to KFC’s seasoning?
A10: The blend of 11 herbs and spices! This recipe captures the essence, but you can tweak the seasonings to your liking.
Final Thoughts
Making your own KFC-style fried chicken at home is easier than you think, and trust me, it’s worth every crispy, juicy bite. Whether you’re cooking for a special occasion or just because you’re craving that fast-food favorite, this recipe delivers big on flavor, crunch, and satisfaction. Give it a try, and let me know how it turns out—I have a feeling you’re going to love it!
Print
Easy Copycat KFC Chicken Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Deep Frying
- Cuisine: Southern, American
Description
This crispy and flavorful Copycat KFC Fried Chicken recipe brings the famous 11 herbs and spices to your kitchen! The secret blend of seasonings and buttermilk marinade creates tender, juicy chicken with a golden, crunchy coating. Perfect for a family dinner, Southern comfort meal, or weekend treat.
Ingredients
For the Flour Coating:
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 tablespoon celery salt
- 1 tablespoon ground black pepper
- 1 tablespoon ground yellow mustard
- 1/4 cup paprika
- 2 tablespoons garlic salt
- 1 tablespoon ground ginger
- 3 tablespoons ground white pepper
For the Chicken:
- 1 cup buttermilk
- 1 egg, beaten
- 1 whole chicken, cut into 8 pieces
- Neutral oil for frying (canola or peanut oil)
- MSG seasoning (optional, like Ajinomoto or Accent)
Instructions
- Prepare the coating: In a large bowl, whisk together all flour coating ingredients and set aside.
- Marinate the chicken: In another large bowl, mix buttermilk and beaten egg. Add chicken pieces, tossing to coat. Cover and let sit for at least 30 minutes (or up to overnight in the fridge).
- Preheat the oven: Set oven to 175°F (80°C). Line a baking sheet with foil and place an oven-safe wire rack inside.
- Heat the oil: In a Dutch oven or deep fryer, heat 3 inches of oil to 350°F (175°C) over medium-high heat. Reduce heat slightly to maintain temperature.
- Dredge the chicken: Remove a chicken piece from the buttermilk, allowing excess to drip off. Coat in the flour mixture, pressing firmly to adhere. Shake off excess and repeat for all pieces.
- Fry the chicken: Carefully place chicken in the hot oil (frying in batches). Cook for 12 minutes, flipping halfway, until golden brown and crispy.
- Keep warm: Transfer fried chicken to the prepared baking sheet and place in the oven while frying remaining pieces.
- Final touch: Ensure each piece reaches an internal temperature of 165°F (75°C) before serving. Sprinkle with a dash of MSG for extra flavor (optional).
Notes
- To keep chicken crispy, avoid overcrowding the fryer.
- You can skip MSG if preferred—flavor will still be delicious!
- Serve with coleslaw, mashed potatoes, or biscuits for an authentic KFC-style meal.
- For extra crispy chicken, double-dip by repeating the buttermilk and flour coating process.
Nutrition
- Serving Size: 2 pieces
- Calories: 450 kcal
- Sugar: 1g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg