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Homemade Copycat KFC Chicken recipe for flavorful fried chicken.

Copycat KFC Fried Chicken

This copycat KFC fried chicken recipe delivers comfort with its crispy, flavorful crust and tender meat, perfect for family gatherings.
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Prep Time 4 hours
Cook Time 18 minutes
Total Time 4 hours 18 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 3 lbs chicken pieces (legs, thighs, breasts) Use bone-in pieces for the best flavor and juicier meat. Trim excess skin if you prefer less grease.
  • 2 cups buttermilk If you do not have buttermilk, mix 2 cups milk with 2 tablespoons lemon juice and let sit 5 minutes.
  • 2 large eggs Beat the eggs well so they mix smoothly into the buttermilk for even coating.
For the Coating
  • 2 cups all-purpose flour Spoon and level the flour into the cup for an accurate measure.
  • 1/2 cup cornstarch Cornstarch lightens the crust and helps it crisp up quickly.
  • 2 tsps salt Use kosher salt if you can. Adjust to taste depending on your salt brand.
  • 1 tsp black pepper Freshly ground black pepper has better flavor than pre-ground.
  • 1 tbsp paprika Smoked paprika adds a gentle warmth. Use sweet paprika for a milder taste.
  • 1 tsp garlic powder Garlic powder gives depth without changing texture.
  • 1 tsp onion powder Onion powder builds savory flavor in the crust.
  • 1/2 tsp dried thyme Crush between your fingers to release the oils before adding.
  • 1/2 tsp dried basil Basil adds a subtle herb note that families often love.
  • 1/2 tsp oregano Oregano is classic in savory blends and pairs well with poultry.
  • 1/2 tsp celery salt Celery salt gives that classic diner flavor some people associate with fried chicken.
  • 1/2 tsp ground mustard Ground mustard adds a bright, warm edge to the spice blend.
  • 1/4 tsp ground ginger Just a pinch of ginger brightens the overall taste.
  • 1/4 tsp white pepper White pepper offers a different peppery note without black specks.
For Frying
  • Vegetable oil (for frying) Use a neutral oil with a high smoke point like canola or peanut oil. Fill the fryer or skillet no more than one-third full.

Method
 

Marinate
  1. In a large bowl, whisk together the buttermilk and eggs. Add chicken pieces and cover. Marinate in the fridge for at least 4 hours or overnight for best flavor.
Prepare the Coating
  1. In another large bowl, whisk together flour, cornstarch, salt, pepper, and all the spices.
  2. Mix thoroughly so each bite gets an even flavor. Keep a little extra flour on hand for touch-ups.
Coat Chicken
  1. Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly to coat well.
  2. Place coated chicken on a wire rack and let rest for 10–15 minutes to help the coating stick.
Fry Chicken
  1. Heat oil in a deep fryer or heavy skillet to 350°F (175°C).
  2. Fry chicken in batches, turning occasionally, for 15–18 minutes or until golden brown and internal temperature reaches 165°F.
  3. Drain on paper towels and let rest 5 minutes before serving.

Notes

Serve this chicken family-style on a large platter so everyone can pick their favorite pieces. Store leftovers in an airtight container for up to 3 days. For longer storage, freeze in a sealed bag for up to 2 months. Reheat in a 375°F oven for best results.