Crispy, golden perfection—there’s something undeniably satisfying about that first bite of homemade fried chicken. Inspired by the world-famous Kentucky-style recipe, this version captures the bold flavors and crunchy texture you crave, all from the comfort of your kitchen.
With a carefully balanced blend of spices, buttermilk soak for tenderness, and a double-coating technique for that signature crispiness, this recipe transforms a simple chicken dinner into a culinary adventure.
Whether you’re a seasoned cook or a weekend kitchen explorer, mastering this dish feels like uncovering a Southern secret with global appeal—melding time-honored frying techniques with a universally loved flavor.
This homemade KFC-style chicken pairs beautifully with fresh, low-carb sides, balancing indulgence with a touch of wholesome goodness. The contrast of rich, crispy chicken with these refreshing, flavorful sides creates a meal that feels both nostalgic and elevated—a feast worth savoring.
This crispy chicken is a must-make for those times when you want a little indulgence with homemade charm. Whether you’re hosting a cozy family dinner or recreating your favorite takeout classics at home, this dish brings a satisfying balance of crunch, spice, and juiciness.
Perfect for Weekend Comfort Feasts!
- A cozy, satisfying meal for relaxed weekends – Whether it’s a lazy Saturday lunch or a Sunday family dinner, this crispy chicken brings comfort and joy to the table.
- Great for feeding a crowd – Make a big batch, and you’ve got the ultimate shareable dish for gatherings, game nights, or backyard picnics.
- Pairs perfectly with fresh, flavorful sides – Balance the crispy, indulgent chicken with refreshing salads or roasted veggies for a complete meal.
- Fun to cook and even more fun to eat – The process of marinating, dredging, and frying makes for an interactive and rewarding kitchen experience.
- Leftovers are just as delicious – Enjoy it cold for a next-day snack, reheat it for another crispy bite, or repurpose it into sandwiches or wraps.
Homemade KFC Chicken Recipe
Equipment
- Large mixing bowls
- Whisk
- Dutch oven or deep fryer
- Deep-frying thermometer
- Baking sheet with wire rack
- Tongs or slotted spoon
Ingredients
- 1 tsp dried thyme leaves
- ¼ cup paprika
- 3 tbsp ground white pepper
- 2 tbsp garlic salt
- 1 tbsp ground ginger
- 2 cups all-purpose flour
- 1 tsp dried basil leaves
- 1 chicken, cut up into eight pieces
- 1 cup buttermilk
- 1 tbsp ground black pepper
- 1 tsp dried oregano leaves
- 1 tbsp ground yellow mustard
- 1 tbsp celery salt
- Neutral oil for frying, like canola or peanut oil
- 1 egg egg, beaten
- MSG seasoning
- 2 tsp salt
Instructions
- In a large bowl, mix the flour with all the herbs and spices, then set aside.
- In a separate bowl, whisk together the buttermilk and egg until well combined.
- Add the chicken pieces, coat thoroughly, and cover the bowl with plastic wrap or a lid.
- Let the chicken marinate for at least 30 minutes or refrigerate overnight for enhanced flavor.
- Meanwhile, preheat the oven to 175°F, line a baking sheet with foil, and place an oven-safe wire rack on top.
- Heat about 3 inches of oil in a Dutch oven or an electric fryer, ensuring it reaches 350°F using a thermometer.
- Once at the temperature, lower the heat slightly.
- Remove a chicken piece from the buttermilk, let excess liquid drip off, then dredge it in the seasoned flour, pressing firmly for an even coating.
- Shake off excess flour and carefully place the chicken into the hot oil.
- Fry in small batches, about three to four pieces at a time, for 12 minutes, turning halfway, until golden brown.
- Transfer cooked pieces to the prepared baking sheet and keep them warm in the oven.
- Allow the oil to return to 350°F before frying the next batch.
- Continue the dredging and frying process for the remaining chicken, ensuring each piece reaches an internal temperature of 165°F.
- Before serving, sprinkle with MSG for an extra flavor boost, or skip this step if preferred.
Notes
- For extra crispiness, double-coat the chicken by dipping it back into the buttermilk and dredging it in flour again.
- Let the dredged chicken rest for 5 minutes before frying to help the coating stick better.
- Using a deep-frying thermometer ensures accurate oil temperature, preventing undercooked or greasy chicken.
| Nutrition | Value |
| Calories | 1594kcal |
| Carbohydrates | 65g |
| Fibre | 7g |
| Fat | 118.2g |
| Protein | 68.6g |
| Cholesterol | 267.4g |
