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KFC Fried Chicken Recipe

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.
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Prep Time 30 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 1 hour
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
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Continue frying: Allow oil to return to 350°F before adding the next batch. Repeat coating and frying process with remaining chicken pieces.
  7. 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.