There’s something timeless about the smell of seasoned chicken sizzling in hot oil—the kind that makes neighbors peek over fences and families gather around the table a little quicker.
This Kentucky Fried Chicken recipe brings that experience straight to your kitchen, minus the drive-thru lines. Whether you grew up loving that crispy, flavor-packed crust or are finally tackling the perfect fried chicken at home, this version gives you everything you’re craving—authenticity, crunch, and serious satisfaction.
What makes this recipe stand out isn’t just its golden, ultra-crispy skin or the juicy tenderness inside—it’s the legendary blend of 11 herbs and spices, carefully measured and tested to mimic the real thing.
And yes, that includes paprika, garlic powder, and even a pinch of MSG if you’re going all in. The secret? A buttermilk bath and a seasoned flour dredge that clings like a dream.
Need a fresh, zingy side dish? Pair it with this Fruity Citrus Honey Salad or wash it down with a festive Christmas Punch—it’s a surprisingly perfect combo.
In a world of quick meals, this one stands out because it’s indulgent, nostalgic, and totally worth every bite. No wonder searches for copycat KFC recipes have soared by 85% in the last year alone.
Try it once, and you’ll want it on repeat.
From My Table to Yours: Why This Recipe Matter?
- Mastering the Perfect Crunch: I used to struggle with burning the coating or ending up with undercooked chicken. But after perfecting the double-dip technique with the buttermilk and seasoned flour, every piece comes out crisp, golden, and irresistible. No more guesswork!
- A Family Favorite for Every Occasion: This recipe quickly became our go-to for special gatherings—whether it’s a cozy Sunday dinner, birthday celebrations, or even our Diwali feast. It’s the dish everyone asks for again and again.
- A Simple Swap That Packs a Punch: Switching regular salt for celery salt was a game-changer. It adds a subtle, savory layer of flavor that brings the whole dish to life in a way I never expected.
- Leftovers That Never Disappoint: I love that even reheated, the chicken stays crunchy and juicy. It makes for an easy, satisfying snack or meal the next day.
- Craving Crusher & Budget Booster: While it’s definitely a treat, making this at home has helped me avoid fast food runs and save money—a win for both my taste buds and wallet.
Kentucky Fried Chicken Recipe
Equipment
- Large mixing bowl
- Whisk or fork (for beating egg and mixing)
- Deep frying pan or heavy-bottomed skillet
- Tongs or Slotted Spoon
- Wire rack or paper towels (for draining fried chicken)
- Measuring cups and spoons
- Plate or tray (for dredging flour)
- Knife and cutting board (for cutting the chicken)
Ingredients
- 1 whole chicken cut up into 8 pieces
- 1 cup buttermilk
- 1 large egg beaten
- 2 cups all-purpose flour
- ¼ cup ground paprika
- 2 tablespoons garlic powder
- 2 tablespoons ground white pepper
- 1 tablespoon celery salt
- 1 tablespoon ground black pepper
- 1 tablespoon dry ground mustard
- 2 teaspoons kosher salt
- 2 teaspoons onion powder
- 2 teaspoons dried thyme
- 2 teaspoons dried basil
- 1½ teaspoons dried oregano
- 1 teaspoon ground ginger
- ½ teaspoon MSG optional
- Vegetable oil for frying
Instructions
- Cut the whole chicken into 8 pieces and pat dry.
- In a large bowl, whisk together buttermilk and beaten egg. Soak chicken pieces for 1–2 hours if possible.
- In another bowl, combine flour with all the spices (paprika, garlic powder, white pepper, celery salt, black pepper, dry mustard, kosher salt, onion powder, thyme, basil, oregano, ginger, and optional MSG).
- Remove chicken from buttermilk mixture and dredge thoroughly in the seasoned flour. For extra crunch, dip again in buttermilk and flour.
- Heat vegetable oil in a deep pan to 350°F (175°C). Carefully fry chicken pieces in batches for about 15-20 minutes until golden brown and cooked through.
- Transfer fried chicken to a wire rack or paper towels to drain excess oil.
- Let rest for a few minutes before serving.
Nutrition Info:
| Nutrition | Value |
| Calories | 439kcal |
| Carbohydrates | 32g |
| Protein | 24g |
| Fat | 24g |
| Sugar | 2g |
| Sodium | 1566mg |
Next-Level Variations To Try!
- Buttermilk Brine with Pickle Juice: Mix a bit of dill pickle juice into your buttermilk soak. It adds a subtle tang and tenderizes the chicken even more—seriously, it’s next-level flavor.
- Rice Flour + Cornstarch for Extra Crisp: Replace ½ cup of the all-purpose flour with rice flour and add 2 tablespoons of cornstarch. It gives the crust an ultra-light, crackly texture, especially good if you’re reheating later.
- Infused Oil Frying: Add a few sprigs of rosemary or smashed garlic cloves to the oil while it heats, then remove them before frying. It subtly perfumes the chicken without overpowering the spice blend.
- Smoked Paprika Swap: If you’re already using regular paprika, try subbing in smoked paprika for a deeper, almost BBQ-like flavor. It’s a small switch, but it adds a lot of soul.
- Double-Dredge With Hot Sauce Egg Wash: For a deeper layer of seasoning, whisk your egg with a tablespoon of your favorite hot sauce before dipping. It doesn’t make it “spicy”—just richer and more complex.
- Rest After Frying (Don’t Skip This): Let your chicken rest on a wire rack in a low oven (around 200°F/95°C) for 10 minutes after frying. It allows the crust to set and the juices to redistribute—restaurant-style finish.
