This KFC fried chicken recipe delivers the same crispy, flavorful coating and juicy meat you love from the famous restaurant chain.

After testing multiple copycat versions in my kitchen, I discovered the secret blend of 11 herbs and spices that makes this homemade version taste remarkably close to Colonel Sanders’ original recipe.

You can now enjoy that nostalgic finger-licking good flavor without leaving your home, using simple ingredients and techniques that create restaurant-quality results every time.

Essential Ingredients for Authentic KFC Chicken

Creating the perfect copycat requires specific ingredients that work together to replicate that signature taste:

All-purpose flour (2 cups) – Forms the crispy coating base
Salt (2 teaspoons) – Essential for flavor balance
Dried thyme (1.5 teaspoons) – Adds earthy herb notes
Dried basil (1.5 teaspoons) – Contributes sweet, aromatic flavor
Dried oregano (1 teaspoon) – Provides Mediterranean depth
Celery salt (1 tablespoon) – Creates distinctive savory taste
Black pepper (1 tablespoon) – Adds mild heat and spice
Yellow mustard powder (1 tablespoon) – Secret tangy element
Paprika (1/4 cup) – Gives color and smoky flavor
Garlic salt (2 tablespoons) – Enhances overall seasoning
Ground ginger (1 tablespoon) – Adds subtle warmth
White pepper (3 tablespoons) – Creates heat without dark specks
Buttermilk (1 cup) – Tenderizes and adds moisture
Egg (1 beaten) – Helps coating stick to chicken
Whole chicken (cut into 8 pieces) – Best value and flavor
Neutral frying oil – Canola or peanut oil works perfectly
MSG seasoning – The real secret ingredient for authentic taste

Step-by-Step Cooking Instructions

Follow these proven techniques to achieve restaurant-quality results at home:

1. Prepare the Chicken Marinade

Mix buttermilk and beaten egg in a large bowl until well combined
Add chicken pieces and coat thoroughly with the mixture
Let chicken marinate for 30 minutes at room temperature
For deeper flavor, refrigerate overnight but never exceed 24 hours

2. Create the Secret Spice Blend

Combine all dry ingredients in a separate large bowl
Mix thoroughly to distribute spices evenly throughout the flour
Store leftover seasoning mix in an airtight container for future use
Double the recipe if you plan to make this chicken regularly

3. Master the Frying Process

Heat oil to exactly 350 degrees Fahrenheit in a Dutch oven
Remove chicken from buttermilk, allowing excess to drip off
Press each piece firmly into flour mixture, coating all sides
Fry 3-4 pieces at a time to avoid overcrowding the pot
Cook for 12 minutes, turning halfway through for even browning
Transfer to wire rack over foil-lined baking sheet

4. Perfect the Hot-Hold Technique

Preheat oven to 175 degrees Fahrenheit before you start frying
Place fried chicken on elevated wire rack to maintain crispiness
Let chicken rest in warm oven until internal temperature reaches 165 degrees
This method ensures juicy meat while keeping the coating crunchy

Professional Tips for Restaurant-Quality Results

These expert techniques make the difference between good and exceptional fried chicken:

Use a thermometer – Temperature control is crucial for perfect texture
Don’t rush the process – Let oil return to 350 degrees between batches
Press firmly when coating – This helps the flour mixture adhere properly
Fry immediately after coating – Resting coated chicken creates tough, brittle crust
Elevate while resting – Wire racks prevent soggy bottoms
Add MSG sparingly – A light sprinkle enhances flavor without overpowering

Why This Recipe Works Better Than Others

After years of testing different copycat versions, this recipe stands out for several key reasons:

Buttermilk marinade – Keeps chicken incredibly moist and tender
Precise spice proportions – Creates that distinctive KFC flavor profile
Hot-hold technique – Mimics KFC’s commercial warming process perfectly
MSG addition – The missing ingredient most recipes overlook
Proper oil temperature control – Ensures crispy coating without greasiness
Tested techniques – Based on extensive kitchen testing for authentic results

Serving and Storage Suggestions

Fresh fried chicken tastes best immediately after cooking, but you can store leftovers properly:

Serve hot – Enjoy within 20 minutes of frying for peak crispiness
Refrigerate leftovers – Store covered for up to 3 days
Reheat carefully – Use oven at 350 degrees to maintain texture
Pair with classics – Coleslaw, mashed potatoes, and biscuits complete the meal

This homemade KFC fried chicken recipe delivers authentic taste and texture using accessible ingredients and proven techniques.

The combination of proper marination, precise seasoning, and careful temperature control creates chicken that rivals the original while giving you complete control over ingredients and quality.

Easy KFC Fried Chicken Recipe

This KFC fried chicken recipe delivers the same crispy, flavorful coating and juicy meat you love from the famous restaurant chain. Features the secret blend of 11 herbs and spices that makes this homemade version taste remarkably close to Colonel Sanders’ original recipe.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Marinating Time 30

Total Time 1

Servings: 4 servings

Course: Main Course

Cuisine: American, Southern

Calories: 1594

Ingredients Equipment Method Notes

Ingredients

Spice Blend

2 cups all-purpose flour
2 teaspoons salt
1½ teaspoons dried thyme leaves
1½ teaspoons dried basil leaves
1 teaspoon dried oregano leaves
1 tablespoon celery salt
1 tablespoon ground black pepper
1 tablespoon ground yellow mustard
¼ cup paprika
2 tablespoons garlic salt
1 tablespoon ground ginger
3 tablespoons ground white pepper

Chicken and Marinade

1 whole chicken cut into 8 pieces
1 cup buttermilk
1 large egg beaten

For Frying

3-4 cups neutral oil canola or peanut oil for frying
to taste MSG seasoning Accent or Ajinomoto brand

Equipment

Dutch oven or large heavy pot
Deep-frying thermometer
Wire Cooling Rack
Baking sheet
large mixing bowls
Measuring cups and spoons

Method

Prepare the marinade: In a large bowl, whisk together buttermilk and beaten egg until well combined. Add chicken pieces and toss to coat thoroughly. Cover and let marinate for 30 minutes at room temperature, or refrigerate overnight for deeper flavor.
Make the spice blend: In another large bowl, combine flour with all herbs and spices (salt through white pepper). Mix thoroughly to distribute evenly throughout the flour. Set aside.
Set up for frying: Preheat oven to 175°F. Line a baking sheet with aluminum foil and place an oven-safe wire cooling rack on top. Heat 3 inches of oil in a Dutch oven to exactly 350°F using a deep-frying thermometer.
Coat the chicken: Remove one piece of chicken from buttermilk, allowing excess to drip off. Press firmly into flour mixture, coating all sides thoroughly. Shake off excess flour and immediately transfer to hot oil. Repeat with 2-3 more pieces to avoid overcrowding.
Fry the chicken: Cook for 12 minutes, turning halfway through, until golden brown and crispy. Internal temperature should reach 165°F. Transfer to prepared wire rack and place in preheated oven.
Continue frying: Allow oil to return to 350°F before adding the next batch. Repeat coating and frying process with remaining chicken pieces.
Finish and serve: Let all chicken rest in oven until each piece reaches 165°F internal temperature. Sprinkle lightly with MSG seasoning before serving for authentic flavor.

Notes

Temperature is key: Use a thermometer to maintain oil at exactly 350°F for best results.

Don’t skip the hot-hold: The oven step ensures crispy coating while finishing the cooking process.

Storage: Leftover chicken keeps in refrigerator for 3 days. Reheat in 350°F oven to maintain crispiness.

Make-ahead tip: Double the spice blend and store in airtight container for up to 3 months.