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KFC Style Fried Chicken

KFC Style Fried Chicken: The Ultimate Homemade Recipe That’ll Make You Forget Takeout 🍗

  • Author: Alora chef
  • Prep Time: 4 hours 20 minutes (including marinating time)
  • Cook Time: 15 minutes per batch
  • Total Time: 4 hours 35 minutes
  • Yield: 4-6 servings 1x
  • Category: Main Course
  • Method: Deep Frying
  • Cuisine: American
  • Diet: Halal

Description

Crispy, flavorful homemade fried chicken that recreates the beloved KFC taste with a perfect blend of herbs and spices. This recipe features a buttermilk marinade and secret seasoning blend for extra tender, juicy chicken with an irresistibly crunchy coating.

Ingredients

Scale
  • 1–2 whole chicken (or bone-in chicken pieces)
  • 1/2 litre buttermilk
  • 1/2 cup pickle juice
  • Hot sauce (to taste)
  • 1 tsp salt (for marinade)
  • 1.5 cups flour
  • 1/2 cup corn starch
  • 2 tsp salt (for dredge)
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp dried basil
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp dried mustard
  • 3 tsp paprika
  • 1 tsp ground ginger
  • 3 tsp white pepper
  • 2 tsp black pepper
  • 1 tbsp chicken bouillon (crushed)
  • Frying oil (enough for deep frying)
  • Salt to taste

Instructions

  1. Mix buttermilk, pickle juice, hot sauce, and 1 tsp salt in a large bowl to create marinade.
  2. Add chicken pieces to marinade, ensuring all pieces are well coated. Refrigerate for at least 4 hours or overnight.
  3. In a separate bowl, combine flour, cornstarch, 2 tsp salt, oregano, thyme, basil, onion powder, garlic powder, dried mustard, paprika, ground ginger, white pepper, black pepper, and crushed chicken bouillon.
  4. Heat frying oil to 350°F (175°C) in a deep fryer or heavy-bottomed pot.
  5. Remove chicken from marinade and dredge each piece thoroughly in the seasoned flour mixture, pressing gently to ensure coating adheres.
  6. Carefully place chicken pieces in hot oil, avoiding overcrowding. Fry for 12-15 minutes for bone-in pieces, turning once halfway through.
  7. Remove chicken when golden brown and internal temperature reaches 165°F (74°C).
  8. Drain on paper towels and season with salt to taste while hot.
  9. Let rest for 5 minutes before serving to allow juices to redistribute.

Notes

  • Marinate chicken for at least 4 hours, but overnight is preferred for maximum flavor and tenderness
  • Maintain oil temperature at 350°F (175°C) for best results
  • Don’t overcrowd the fryer – cook in batches if necessary
  • Use a meat thermometer to ensure chicken reaches internal temperature of 165°F (74°C)
  • The cornstarch in the flour mixture creates extra crispiness
  • Pickle juice is a secret ingredient that adds subtle tang and helps tenderize the meat
  • Let chicken rest after frying to keep it juicy

Nutrition

  • Serving Size: 1 piece (leg or thigh)
  • Calories: 320
  • Sugar: 2g
  • Sodium: 580mg
  • Fat: 22g
  • Saturated Fat: 6g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 1g
  • Protein: 24g
  • Cholesterol: 85mg

Keywords: KFC style fried chicken, homemade fried chicken, crispy fried chicken, buttermilk fried chicken, southern fried chicken, copycat KFC recipe, seasoned fried chicken

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