There’s nothing quite like biting into a piece of perfectly seasoned, golden-fried chicken. This Copycat KFC Fried Chicken delivers that signature blend of 11 herbs and spices, wrapped in an irresistibly crunchy coating. Whether you’re recreating a nostalgic favorite or simply craving the ultimate comfort food, this recipe brings all the flavor of classic KFC fried chicken right to your kitchen.
Why You’ll Love This Recipe
Authentic KFC Flavor – The exact blend of 11 herbs and spices delivers that signature taste.
Extra Crispy Coating – A unique flour paste technique creates the perfect crunchy texture.
Juicy & Tender Chicken – A buttermilk marinade keeps the meat flavorful and moist.
Perfect for Any Occasion – Whether for a family dinner or game night, this chicken is a crowd-pleaser.
Total Time & Servings
Prep Time: 15 minutes (plus 4 hours marinating)
Cook Time: 15 minutes
Total Time: 4 hours 30 minutes
Servings: 4-6
Ingredients
- 8 pieces bone-in chicken (thighs, drumsticks, or breasts)
- 2 cups buttermilk
- 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
- 1 quart vegetable oil (for frying)
Instructions
Step 1: Marinate the Chicken
Place the chicken pieces in a large bowl and cover with buttermilk. Refrigerate for at least 4 hours (or overnight) to allow the flavors to develop and tenderize the meat.
Step 2: Prepare the Seasoned Flour
In a large bowl, whisk together the flour, salt, thyme, basil, oregano, celery salt, black pepper, dried mustard, paprika, garlic salt, ground ginger, and white pepper. Set aside.
Step 3: Make the Flour Paste
In a separate small bowl, mix ⅓ cup of the seasoned flour with 3-4 tbsp buttermilk to create a thick, crumbly flour paste. This step is key—KFC’s coating gets its signature crunch from this special paste technique.
Step 4: Coat the Chicken
Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece in the seasoned flour, then press it into the flour paste mixture, ensuring small craggy bits stick to the surface. Dredge it one final time in the seasoned flour for a thick, crispy coating. Place the coated chicken on a wire rack and let it rest for 10-15 minutes to help the breading adhere.
Step 5: Fry Until Golden & Crispy
Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully add the chicken in batches, being careful not to overcrowd the pot. Fry for 12-15 minutes, turning occasionally, until golden brown and fully cooked (internal temperature should reach 165°F / 75°C). Transfer to a wire rack and let rest for 5 minutes before serving to allow the coating to set.
Expert Tips for the Best Fried Chicken
Don’t Skip the Buttermilk – It keeps the chicken juicy and flavorful.
Use the Flour Paste Method – This technique is what gives KFC its signature crispy coating.
Let the Coating Rest – Resting before frying ensures the breading stays on and crisps up perfectly.
Maintain Oil Temperature – Keeping the oil at 350°F prevents greasy or undercooked chicken.
Pair It With
Creamy Coleslaw – A refreshing balance to the crispy chicken.
Fluffy Buttermilk Biscuits – The perfect buttery side.
Mashed Potatoes & Gravy – A classic comfort-food pairing.
Storing & Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm in a 350°F oven for 10-15 minutes to keep the coating crispy. Avoid microwaving, as it softens the breading.
Final Thoughts
This crispy Copycat KFC Fried Chicken brings the magic of the original right into your home. With its signature spice blend and irresistible crunch, it’s the ultimate recipe for anyone who loves fried chicken. Serve it fresh, pair it with your favorite sides, and enjoy a meal that’s as comforting as it is delicious.
