Kentucky Fried Chicken

Why You’ll Love This Recipe

This Kentucky Fried Chicken recipe brings together a perfect blend of herbs and spices with a golden, ultra-crispy crust and tender, flavorful meat. It’s ideal for Sunday dinners, cookouts, or anytime you want to impress guests with a homemade take on one of the most famous chicken recipes in the world. Plus, it’s easier to make than you might think—with pantry staples and no deep fryer required.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Bone-in, skin-on chicken pieces (thighs, drumsticks, breasts, wings)
• Buttermilk
• All-purpose flour
• Cornstarch (for added crispiness)
• Salt
• Black pepper
• Paprika
• Garlic powder
• Onion powder
• Dried thyme
• Dried basil
• Dried oregano
• Celery salt
• Ground mustard
• Ground ginger
• White pepper
• Oil for frying (peanut, canola, or vegetable oil)

Directions

1. In a large bowl, marinate chicken pieces in buttermilk. Cover and refrigerate for at least 4 hours or overnight for best flavor and tenderness.
2. In another bowl, mix flour, cornstarch, and all spices and herbs to create your seasoned coating.
3. Remove chicken from the buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly to ensure a thick, even coating.
4. Set coated chicken on a wire rack and let it rest for 15–20 minutes. This helps the coating adhere.
5. In a deep skillet or Dutch oven, heat oil to 325–350°F (163–177°C).
6. Fry chicken in batches, turning occasionally, for 12–15 minutes or until golden brown and cooked to an internal temperature of 165°F (74°C).
7. Remove chicken and let drain on a wire rack or paper towels.
8. Allow to rest a few minutes before serving.

Servings and timing

This recipe makes 4 to 6 servings.
Prep time: 20 minutes (plus marinating time)
Cook time: 30–40 minutes
Total time: 50–60 minutes (plus marinating)

Variations

• Spicy version: Add cayenne pepper or hot sauce to the buttermilk marinade and coating.
• Oven-fried option: Bake at 400°F (200°C) on a greased wire rack for 40–45 minutes, flipping halfway through.
• Air fryer method: Cook in a preheated air fryer at 375°F (190°C) for 25–30 minutes, spraying lightly with oil and flipping halfway.
• Boneless version: Use chicken tenders or boneless thighs for a faster-cooking option.
• Herb swap: Use fresh herbs instead of dried if available for a more aromatic flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 375°F (190°C) oven for 15–20 minutes to restore crispiness.
Microwaving is not ideal as it softens the crust.
To freeze, let chicken cool completely, wrap tightly, and freeze for up to 2 months. Reheat in the oven from frozen for best texture.

FAQs

What makes Kentucky Fried Chicken different from regular fried chicken?

KFC-style chicken uses a signature blend of 11 herbs and spices along with a buttermilk soak for maximum flavor and crispiness.

Do I have to use buttermilk?

Buttermilk tenderizes the chicken and helps the coating stick. You can substitute with milk and lemon juice or vinegar if needed.

Can I bake instead of fry?

Yes, for a lighter version, bake the coated chicken on a wire rack at 400°F (200°C) until golden and cooked through.

What oil is best for frying?

Use a neutral oil with a high smoke point, like peanut, canola, or vegetable oil.

How do I get my coating extra crispy?

Add cornstarch to the flour and let the coated chicken rest before frying to help the crust set.

Can I use boneless chicken?

Yes, adjust cooking time accordingly—boneless chicken cooks faster.

Is it necessary to use all the spices?

The full blend gives the authentic flavor, but you can simplify it if needed. Just keep the basics like paprika, garlic powder, and thyme.

How do I prevent the coating from falling off?

Let the chicken rest after dredging, don’t overcrowd the pan, and avoid flipping too often.

What sides go well with Kentucky Fried Chicken?

Mashed potatoes, coleslaw, biscuits, cornbread, mac and cheese, or green beans are all classic sides.

Can I use pre-seasoned flour?

Pre-seasoned flour can be used, but making your own spice blend ensures better control and flavor.

Conclusion

Homemade Kentucky Fried Chicken is a crispy, golden, and flavor-packed dish that brings Southern comfort food to your kitchen. With a well-balanced blend of herbs and spices and a perfectly crunchy coating, it’s a meal that satisfies every time. Whether you’re serving it for a family dinner or a weekend indulgence, this recipe delivers that classic fried chicken experience—made even better at home.

Kentucky Fried Chicken

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Kentucky Fried Chicken is a crispy, juicy, and flavorful Southern-style fried chicken made with a special blend of herbs and spices. Marinated in buttermilk and fried to golden perfection, this homemade version delivers that iconic crunch and taste right from your kitchen.

• Author: Laura
• Prep Time: 20 minutes (plus marinating time)
• Cook Time: 30–40 minutes
• Total Time: 50–60 minutes (plus marinating)
• Yield: 4 to 6 servings
• Category: Main Course
• Method: Deep Frying
• Cuisine: Southern American
• Diet: Halal

Ingredients

• 3–4 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts, wings)
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp celery salt
• 1/2 tsp ground mustard
• 1/2 tsp ground ginger
• 1/2 tsp white pepper
• Oil for frying (peanut, canola, or vegetable oil)

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Instructions

1. In a large bowl, marinate chicken in buttermilk. Cover and refrigerate at least 4 hours or overnight.
2. In another bowl, mix flour, cornstarch, and all spices/herbs to make the seasoned coating.
3. Remove chicken from buttermilk, letting excess drip off. Dredge in flour mixture, pressing firmly to coat.
4. Place coated chicken on a wire rack and let rest 15–20 minutes to help the coating adhere.
5. Heat oil in a deep skillet or Dutch oven to 325–350°F (163–177°C).
6. Fry chicken in batches, turning occasionally, 12–15 minutes until golden brown and internal temperature reaches 165°F (74°C).
7. Remove chicken and drain on a wire rack or paper towels.
8. Let rest a few minutes before serving.

Notes

• For authentic flavor, use the full blend of herbs and spices.
• Add cayenne pepper or hot sauce to the marinade for a spicy kick.
• Letting the chicken rest before frying helps the crust stick.
• For a lighter version, bake or air fry instead of deep-frying.
• Best enjoyed fresh, but leftovers can be reheated in the oven to stay crispy.

Nutrition

• Serving Size: 1 serving (based on 6 servings)
• Calories: 610
• Sugar: 2g
• Sodium: 1040mg
• Fat: 36g
• Saturated Fat: 9g
• Unsaturated Fat: 24g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 42g
• Cholesterol: 145mg