This KFC-style inspired fried chicken delivers that iconic ultra-crispy crust with juicy, flavorful meat inside. While the original recipe is famously secret, this copycat-style version recreates the bold, savory spice blend and classic buttermilk soak that fans love—perfect for family dinners, game days, or anytime you’re craving next-level fried chicken at home.
Contents
Detailed Ingredients
For the Marinade
- 1 whole chicken, cut into pieces
- 4 cups buttermilk
For the Seasoned Coating
- 2 cups all-purpose flour
- ⅔ tbsp salt
- ½ tbsp dried thyme
- ½ tbsp dried basil
- ⅓ tbsp dried oregano
- 1 tbsp celery salt
- 1 tbsp black pepper
- 1 tbsp dried mustard
- 4 tbsp paprika
- 2 tbsp garlic salt
- 1 tbsp ground ginger
- 3 tbsp white pepper
For Frying
- Vegetable oil, enough for deep frying
Step-by-Step Instructions
- Marinate the Chicken
Place chicken pieces in a large bowl and pour the buttermilk over them, ensuring all pieces are fully coated.
Cover and refrigerate for at least 2 hours (overnight for best flavor and tenderness). - Prepare the Coating
In a large bowl, combine the flour with all spices. Mix thoroughly so the seasoning is evenly distributed. - Coat the Chicken
Remove chicken from the buttermilk and let excess drip off.
Dredge each piece in the seasoned flour, pressing firmly so the coating sticks well. - Rest the Coated Chicken
Place coated chicken on a wire rack and let rest for 15 minutes. This helps the crust adhere better during frying. - Heat the Oil
Heat vegetable oil to 350°F (175°C) in a deep fryer or heavy-bottomed pot. - Fry the Chicken
Fry chicken in batches to avoid overcrowding.
Cook until golden brown and crispy, about 12–15 minutes depending on piece size.
Internal temperature should reach 165°F (74°C). - Drain & Serve
Transfer to a wire rack or paper towels to drain excess oil. Serve hot and crispy.
Tips, Variations & Storage
Tips
- Maintain oil temperature for even cooking and crispiness.
- Letting the coated chicken rest is key to a crunchy crust.
Variations
- Extra Crispy: Double-dip chicken in buttermilk and flour.
- Spicy Kick: Add cayenne pepper or chili powder.
- Oven Finish: Fry until golden, then finish in the oven at 375°F if pieces are large.
Storage
- Refrigerate leftovers for up to 3 days.
- Reheat in the oven or air fryer to restore crispiness.
Pairings
- Sides: Coleslaw, mashed potatoes, fries, biscuits, corn on the cob
- Sauces: Gravy, honey, hot sauce
- Drinks: Iced tea, lemonade, soda
Quick Info
- Prep Time: 20 minutes (+ marinating time)
- Cook Time: 25–30 minutes
- Total Time: ~3 hours (with marination)
- Servings: 4–6
- Cuisine: American / Southern-Style
