Crispy, Flavorful & Authentic: Your Guide to Copycat KFC Fried Chicken at Home
Kentucky Fried Chicken…the name alone evokes a wave of nostalgia. It conjures images of family dinners, special treats, and that unmistakable aroma filling the car on the way home. The perfect meal, traditionally served with fluffy mashed potatoes and rich gravy, creamy coleslaw, and a warm, buttery biscuit, creates truly yummy memories. This meticulously crafted recipe aims to help you replicate the legendary flavor profile of KFC‘s Original Recipe, along with that irresistible, extra-crispy skin that everyone adores. We all know that copycat recipes offer the best of both worlds: the beloved taste of your favorite restaurant dish, but made conveniently at home in your own kitchen, utilizing fresh ingredients from your pantry, and with complete control over the process.
I can still vividly recall the excitement of picking up that iconic red and white bucket of chicken with my mom when I was a child. The drive home was always filled with the most heavenly scent, building anticipation for the delicious meal ahead. As an adult, that craving for KFC still hits every once in a while. While we occasionally indulge in a takeout order, we find ourselves making this copycat version more often. Why? Because preparing it at home allows us to know exactly what ingredients go into our meal, ensuring a fresher, often healthier, and incredibly satisfying experience that rivals the original.
Why You Will Love This Homemade KFC Fried Chicken Recipe
This straightforward recipe promises to transport you straight back to those beloved KFC vibes in no time. The beauty of homemade dishes truly shines here; they are inherently a bit healthier than their fast-food counterparts because you have full control over the ingredients. You can select fresh, high-quality chicken and manage the type and amount of oil used, ensuring a meal that tastes great and aligns with your dietary preferences. More importantly, this recipe faithfully recreates the legendary 11-spice seasoning blend, widely believed to be the heart of Colonel Sanders’ top-secret Original Recipe. That means you get to experience the authentic, nuanced flavors without leaving your kitchen.
Kentucky Fried Chicken stands as one of the original and most enduring fast-food chains dedicated to chicken. For countless individuals, it’s not just a meal; it’s a profound cultural touchstone that brings back a flood of cherished memories, from childhood celebrations to casual family gatherings. Recreating that flavor at home isn’t just about cooking; it’s about rekindling those nostalgic feelings and sharing them with a new generation.
Many assume “Colonel Sanders” was simply a marketing character, but he was, in fact, a very real and remarkable person. Harland Sanders was an American businessman and entrepreneur whose journey to culinary fame began during the Great Depression. He started selling his now-famous original recipe fried chicken from a roadside restaurant in Corbin, Kentucky. His signature method and secret blend of seasonings quickly gained popularity. It wasn’t until 1952, at the age of 62, that he franchised his “Kentucky Fried Chicken” for the first time, marking the official beginning of the global fast-food empire we know today. Remarkably, the core of their success, the Original Recipe, remains largely unchanged to this day, a testament to its enduring appeal and perfect balance of flavors.
What to Serve with Your Authentic Copycat KFC Fried Chicken
To truly complete the experience of your homemade KFC feast, pairing your crispy fried chicken with classic, comforting side dishes is essential. These sides not only complement the rich flavor of the chicken but also create a full, satisfying meal that echoes the traditional KFC spread. Fry up this delectable crispy chicken and make it an entire family meal with some of these tasty suggestions:
- KFC Coleslaw Copycat Recipe (pictured above): Creamy, tangy, and slightly sweet, this coleslaw offers a refreshing crunch that perfectly cuts through the richness of the fried chicken. It’s an absolute must-have for an authentic KFC experience.
- Fluffy Mashed Potatoes: Smooth, buttery, and utterly comforting, mashed potatoes provide a soft counterpoint to the crispy chicken. They’re ideal for soaking up any gravy you might make.
- Homemade White Country Gravy: A rich, savory gravy is the soul of any Southern fried chicken meal. Drizzle it generously over your mashed potatoes and even dip your chicken for an extra layer of flavor and moisture.
- Sweet Creamed Corn: Creamed corn brings a delightful sweetness and a smooth, creamy texture to the plate. It’s a simple yet satisfying vegetable side that balances the meal.
- Warm, Buttery Biscuits: No fried chicken meal is complete without flaky, tender biscuits. They’re perfect for sopping up gravy, serving alongside coleslaw, or simply enjoying with a pat of butter.
Essential Ingredients for Your Copycat KFC Fried Chicken
Creating that iconic KFC flavor starts with a thoughtful selection of ingredients. Each component plays a crucial role in achieving the crispy texture and the complex, savory taste profile we all know and love.
- Chicken – For the most authentic experience, you will need a whole chicken for this recipe, ideally a 3-5 pound bird. You can expertly cut up your own chicken into 8 pieces (2 legs, 2 thighs, 2 wings, 2 breasts), or for convenience, purchase pre-cut chicken pieces from your local butcher or grocery store. Using various cuts ensures a diverse range of textures and flavors.
- Buttermilk – This ingredient is a cornerstone of great fried chicken. Buttermilk works wonders by tenderizing the chicken while also providing a slightly acidic base that helps the flour coating adhere beautifully. You can easily find buttermilk in your grocery store, or if you’re out, don’t worry – you can whip up my simple recipe for a homemade buttermilk substitution using milk and lemon juice or vinegar.
- Eggs – Eggs act as an essential binder, helping the buttermilk and flour coating to form a thick, even layer on the chicken pieces, which contributes to the ultimate crispy crust.
- Oil for Frying – The choice of oil is critical for achieving that signature KFC crispiness and flavor. KFC traditionally uses a blend of canola oil and hydrogenated soybean oil, known for their high smoke points and neutral flavor. However, other excellent options for frying chicken that deliver fantastic results include peanut oil, vegetable shortening, and lard. Peanut oil offers a slightly nutty flavor and a very high smoke point, while vegetable shortening and lard can provide an incredibly crispy and flavorful crust.
- Flour – Simple all-purpose flour is the best choice for frying chicken. Its fine texture creates a smooth, even coating that crisps up beautifully without becoming overly dense.
- The Secret 11-Spice Blend: This is where the magic truly happens, recreating the elusive flavor of Colonel Sanders’ Original Recipe. While using fresh herbs is often preferred in cooking, for this spice mixture, dried herbs are essential to achieve the correct concentrated flavor profile.
- Paprika: Adds a subtle warmth and a beautiful golden-red hue to the chicken.
- Salt: Enhances all the other flavors and is crucial for seasoning the chicken from the outside in.
- Black Pepper: Provides a classic, pungent kick.
- Poultry Seasoning or Chicken Bouillon: These provide a foundational savory, umami chicken flavor that makes the blend taste truly authentic.
- Tarragon: A unique, slightly anisy, bittersweet herb that adds an unexpected depth and complexity, a hallmark of the KFC blend.
- Oregano: Contributes an earthy, aromatic, and slightly bitter note.
- Parsley: Offers a fresh, green, and slightly peppery undertone.
- Thyme: Adds an earthy, minty, and slightly floral flavor.
- Garlic Powder: Provides a pervasive savory aroma and flavor without the moisture of fresh garlic.
- Onion Powder: Similar to garlic powder, it delivers a sweet, pungent onion flavor evenly throughout the coating.
- Celery Salt: A distinctive flavor that rounds out the savory profile with a hint of earthy, salty goodness, often cited as one of the “secret” ingredients.
You can simplify by substituting garlic salt for the individual salt and garlic powder measurements if needed, though separate spices offer more control over the balance.
How to Make Your Own Copycat KFC Chicken: Step-by-Step Guide
Recreating the magic of KFC at home is a rewarding process. Follow these detailed steps to ensure your homemade fried chicken is as delicious and crispy as the original.
FIRST: Prepare the Marinade and Chicken
In a large mixing bowl, thoroughly beat the eggs and buttermilk together until well combined. This liquid mixture will form the essential marinade. Carefully add your cut chicken pieces to the buttermilk mixture, ensuring each piece is fully submerged and coated. Allow the chicken to marinate for at least 30 minutes at room temperature, or for even deeper flavor and tenderness, cover the bowl and refrigerate for up to 4 hours. The buttermilk helps tenderize the chicken and ensures the spice coating adheres effectively.
SECOND: Craft the Signature Spice Blend and Flour Mixture
The secret to KFC’s flavor lies in its spice blend. If using whole spices or if you want a finer texture, grind your dried spices (paprika, salt, black pepper, poultry seasoning/chicken bouillon, tarragon, oregano, parsley, thyme, garlic powder, onion powder, and celery salt) finely with a mortar and pestle or a spice grinder. In a separate large bowl, sift the all-purpose flour. Sifting ensures a lighter, lump-free coating. Add your finely ground spice mixture to the sifted flour and mix thoroughly with a whisk, making sure the spices are evenly distributed throughout the flour. This is your dry dredging mixture.
THIRD: Drain Excess Marinade and Heat the Oil
Once your chicken has marinated, carefully remove each piece from the buttermilk mixture and place it on a wire rack set over a baking sheet. This allows any excess marinade to drip off, preventing a soggy coating. While the chicken is draining, begin heating your frying oil. In a sturdy cast-iron skillet, heavy-bottomed pot, or Dutch oven, add enough oil to ensure the chicken pieces will be at least half-submerged. Heat the oil to approximately 325 degrees Fahrenheit (163°C). If you are using a deep fryer, set it to 375 degrees Fahrenheit (190°C).
FOURTH: Coat the Chicken
Working with one piece at a time, toss each chicken piece vigorously in the seasoned flour mixture. Ensure it’s evenly and thoroughly coated on all sides, pressing the flour onto the chicken to create a thick crust. For an extra-crispy result, you can briefly dip the flour-coated chicken back into the buttermilk (just a quick dip to moisten) and then back into the flour for a second coating. This double-dredging technique significantly enhances crispiness.
FIFTH: Fry the Chicken to Golden Perfection
Carefully place the coated chicken pieces into the preheated hot oil in a single, even layer, making sure not to overcrowd the pan. Frying the chicken uncovered allows steam to escape, contributing to a crispier skin. Turn the chicken periodically to ensure it cooks evenly and becomes golden brown on all sides. Depending on the size of the chicken pieces, they will typically take about 10-15 minutes to fry in a skillet. If using a deep fryer at 375°F, frying time might be closer to 8-10 minutes. The chicken is safely cooked when a meat thermometer inserted into the thickest part (without touching bone) reaches an internal temperature of 165 degrees Fahrenheit (74°C).
SIXTH: Drain and Serve
Once cooked, carefully remove the fried chicken from the oil and place it on a clean wire rack set over a baking sheet lined with paper towels. This setup allows excess grease to drip away, keeping the chicken crispy. While the chicken is still hot, sprinkle it lightly with a little extra salt and pepper for enhanced flavor. Serve immediately and enjoy the fruits of your labor!
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If you absolutely adore this KFC copycat recipe for fried chicken, make sure you don’t lose track of it! Pin it to your favorite Pinterest recipe board before you go so you can easily find it for your next homemade fried chicken feast!
Frequently Asked Questions About Homemade Fried Chicken
Here are some common questions and answers to help you master your copycat KFC fried chicken.
What makes KFC chicken so incredibly crispy?
KFC achieves its signature extra-crispy skin by using high-temperature, restaurant-grade pressure fryers. These specialized fryers cook the chicken quickly and efficiently, locking in moisture while creating an incredibly crisp exterior. While most home kitchens don’t have a pressure fryer, you can still recreate a fantastic KFC-like crispiness using a deep fryer, a heavy-bottomed Dutch oven, or a robust cast-iron pot. The key is maintaining a consistent oil temperature and not overcrowding the cooking vessel.
What exactly is KFC breading made of?
The breading for Kentucky Fried Chicken is a carefully guarded secret, but it’s understood to consist primarily of wheat flour, along with sodium chloride (salt), monosodium glutamate (MSG) for umami flavor, an anti-caking agent to keep the blend free-flowing, nonfat dry milk, dried egg whites, and of course, the Colonel’s Secret Original Recipe Seasoning blend. The chicken is traditionally soaked in buttermilk, then dipped in this specially seasoned flour mixture before being fried to perfection. Our copycat recipe aims to replicate this complex flavor and texture profile using readily available ingredients.
Should I brine my chicken before marinating?
While the buttermilk marinade already adds tenderness and flavor, an optional preliminary brine (a solution of salt and water) can further enhance the chicken’s moisture and seasoning. If you choose to brine, ensure you rinse the chicken thoroughly and pat it dry before proceeding with the buttermilk marinade to avoid overly salty results and to ensure the marinade adheres properly.
What are the best cuts of chicken to use for fried chicken?
A whole chicken cut into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings) offers the best variety and is traditional for fried chicken. Dark meat (thighs and drumsticks) tends to stay juicier, while white meat (breasts and wings) cooks faster and can become dry if overcooked. Using a mix ensures everyone gets their favorite piece!
Smart Substitutions for Your KFC Copycat Recipe
Sometimes you need to adapt, and these substitutions will help you make this recipe work with what you have on hand.
Oil for Frying – While canola oil or peanut oil are highly recommended for their high smoke points and neutral flavors, you can successfully substitute other frying fats. Good alternatives include vegetable shortening, lard, or even a blend of vegetable oil and a smaller amount of olive oil (though olive oil has a lower smoke point, so monitor temperature carefully). Each will impart a slightly different flavor and crispness to the final product.
Buttermilk – No buttermilk in the fridge? No problem! You can easily create your own effective buttermilk substitute at home. Simply use this recipe which typically involves adding a tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5-10 minutes until it slightly curdles. It works perfectly for tenderizing chicken and helping the coating stick.
All-Purpose Flour – If all-purpose flour isn’t available, you can substitute unbleached wheat flour. While it might give a slightly denser coating, the difference is usually minor and won’t significantly impact the overall deliciousness of your fried chicken.
Black Pepper – While black pepper is traditional for its sharp, pungent flavor, you can use white pepper instead. Be aware that it will slightly alter the flavor profile; white pepper typically has a milder, more earthy, and sometimes smoky taste compared to the boldness of black pepper. It’s a subtle but noticeable difference.
Expert Tips and Tricks for the Best Homemade Fried Chicken
Achieving perfectly crispy and juicy fried chicken requires a few key techniques. Keep these tips in mind for consistently delicious results:
- Maintain Optimal Oil Temperature: This is arguably the most crucial tip! Always ensure your oil is hot enough, ideally around 325-350 degrees Fahrenheit (163-177°C), by testing it with a reliable kitchen thermometer. If you don’t have a thermometer, you can check it by dipping the handle of a wooden spoon, a wooden chopstick, or a skewer into the oil. The oil is ready when it steadily bubbles around the handle or chopstick. If it barely bubbles or bubbles weakly, it needs to heat up more. If it bubbles violently, it’s too hot and needs to cool slightly.
- Consider a Deep-Fat Fryer: For consistent results and less mess, you can also use a deep-fat fryer set to 375 degrees Fahrenheit (190°C) to fry your chicken. This method often results in faster cooking times, typically about 8-10 minutes per batch, and helps maintain a stable temperature.
- Don’t Overcrowd the Pan: Fry chicken in batches to avoid lowering the oil temperature too much, which can lead to greasy, soggy chicken. Give each piece enough space to cook evenly and crisp up properly.
- Drain Properly: Always place freshly fried chicken on a wire rack set over a baking sheet lined with paper towels. This allows air to circulate around the chicken, preventing the bottom from getting soggy and letting excess oil drain away. Season immediately after removing from oil.
- Leftover Storage: Leftover fried chicken can be stored in an airtight container or wrapped tightly in aluminum foil and kept in the refrigerator for up to 4 days.
- Reheating for Ultimate Crispiness: To bring leftover chicken back to its crispy glory, try this method: Preheat your oven to 400°F (200°C). Let the chicken rest and come to room temperature for about 30 minutes. Cover a baking pan with foil and place the chicken on it. Cover the pan loosely with more foil (or just the chicken) and bake for 10-15 minutes, then remove the foil and bake for another 5-10 minutes, or until thoroughly heated and crispy. Check for crispiness and serve.
- Versatile Recipe: This amazing recipe isn’t just for bone-in chicken! You can also use this same buttermilk marinade and seasoned flour to bread and fry boneless chicken breasts or homemade chicken tenders for a quicker meal.
- Handle Oil Safely: After frying, allow the oil to cool completely before straining it for reuse or disposing of it properly. Never pour hot oil down the drain.
Explore More Beloved Copycat Recipes
I absolutely adore restaurant copycat recipes! There’s something incredibly satisfying about recreating your favorite dining-out experiences right in your own kitchen. In fact, I love them so much that I’ve dedicated an entire section on my website to Copycat Recipes! Here are some tried-and-true favorites you might also enjoy:
- CPK Mac n Cheese (pictured above): Indulge in the creamy, cheesy goodness of California Pizza Kitchen’s iconic mac and cheese, made perfectly at home.
- Copycat Red Lobster Cheddar Bay Biscuits: These savory, garlicky, cheese-filled biscuits are just as addictive as the restaurant original – and surprisingly easy to make.
- Olive Garden Night at Home: Bring the warmth and comfort of Olive Garden to your dining table with a collection of their most famous dishes.
- Copycat McDonalds Big Mac: Master the secret sauce and layered perfection of a Big Mac, a true fast-food legend.
- Copycat Qdoba Queso: Get that rich, spicy, and irresistible queso dip from Qdoba, perfect for dipping chips or topping your favorite Mexican-inspired meals.
Hankering for a little taste of the past? Or simply craving some of the best fried chicken you’ve ever had? Make this incredible KFC copycat fried chicken tonight, and your family will be excitedly asking where the famous red and white bucket is. With its perfectly crispy skin and tender, juicy meat infused with that unmistakable 11-spice blend, it tastes just like the real thing – or dare I say, perhaps even better than the Colonel’s original? Give it a try and create new delicious memories!
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Print Recipe
Copycat KFC Chicken
Equipment
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Hiware 2-Pack Cooling Racks for Baking
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13×18 Half Sheet Pan
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AmazonBasics Enameled Cast Iron Covered Dutch Oven, 6-Quart, Blue
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Lodge Pre-Seasoned Cast Iron Skillet With Assist Handle, 10.25″, Black
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Presto 05420 FryDaddy Electric Deep Fryer
Ingredients
- 1 3-5 pound whole chicken, cut up
- 2 cups buttermilk
- 2 eggs
- Oil for frying
- 2 cups all-purpose flour
- 1 Tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon poultry seasoning or chicken bouillon
- 1 teaspoon dried tarragon
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon celery salt
Instructions
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Cut chicken into 8 portions (2 legs, 2 thighs, 2 wings, 2 breasts)
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Beat eggs and buttermilk together in a large bowl. Place the chicken in the buttermilk mixture and let it marinate for 30 minutes.
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Grind spices finely with a mortar and pestle.
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Sift flour into a large bowl and add spices. Mix thoroughly.
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Remove the chicken from the buttermilk and place it on a wire rack over a baking sheet to drain the excess marinade.
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Heat oil in a cast iron skillet to about 325 degrees.
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Toss each chicken piece in the flour mixture until it’s evenly coated on all sides.
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Fry the chicken in an even layer in the hot oil uncovered. You may have to do a couple of batches depending on the size of your skillet. Turn the chicken to make sure it’s golden brown on all sides. Depending on the sizes of the pieces of chicken they will take about 10-15 minutes to fry. Chicken is cooked safely when a meat thermometer inserted reaches 165 degrees F. (Alternatively, you can use a deep fat fryer set to 375 degrees F. for about 8-10 minutes.)
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Place chicken on a wire rack over a baking sheet lined with paper towels for excess grease to drip. Sprinkle lightly with salt and pepper while it’s hot.