Homemade KF/C Chicken: A Crispy, Flavorful Replica! 🍗🔥
Craving that iconic crispy, juicy, and flavorful KFC-style fried chicken? Now you can make it at home with this Homemade KFC Chicken recipe! With a secret blend of herbs and spices and a double-coating technique, this chicken is just as crunchy and delicious as the original—if not better. Perfect for family dinners, game day, or whenever the fried chicken craving strikes!
Ingredients
(Serves 4-6)
For the Chicken:
- 3-4 lbs chicken pieces (drumsticks, thighs, wings, or breasts)
- 2 cups buttermilk
- 1 tbsp hot sauce (optional, for extra flavor)
- 2 tsp salt
- 1 tsp black pepper
For the Coating:
- 2 cups all-purpose flour
- 2 tsp paprika
- 1 ½ tsp garlic powder
- 1 ½ tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp celery salt
- 1 tsp black pepper
- 1 tsp mustard powder
- 1 tsp ground ginger
- 1 tsp white pepper
- 1/2 tsp cayenne pepper (adjust to taste)
- 1/2 tsp salt
For Frying:
- Vegetable oil (enough for deep frying)
Instructions
- Marinate the Chicken
In a large bowl, combine the buttermilk, hot sauce (if using), salt, and black pepper. Add the chicken pieces, ensuring they’re fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight. - Prepare the Coating
In a large shallow dish, whisk together the flour and all the spices (paprika, garlic powder, onion powder, thyme, basil, oregano, celery salt, black pepper, mustard powder, ginger, white pepper, cayenne pepper, and salt). - Coat the Chicken
Remove the chicken from the buttermilk marinade, letting any excess drip off. Dredge each piece in the flour mixture, pressing firmly to ensure an even coating. Dip the chicken back into the buttermilk, then coat it in the flour mixture again for a double layer of crunch. - Rest the Chicken
Place the coated chicken on a wire rack and let it rest for 15-20 minutes. This helps the coating adhere better during frying. - Heat the Oil
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use enough oil to fully submerge the chicken pieces. - Fry the Chicken
Carefully place a few pieces of chicken into the hot oil, avoiding overcrowding. Fry for 12-15 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F (74°C). Adjust the heat as needed to maintain the oil temperature. - Drain and Serve
Remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Let it rest for 5-10 minutes before serving.
Tips for Perfect Homemade KFC Chicken
- Use a candy or deep-fry thermometer to monitor the oil temperature and ensure even cooking.
- For extra-crispy chicken, let the coated pieces rest in the fridge for 30 minutes before frying.
- If you prefer baked chicken, place the coated pieces on a wire rack over a baking sheet and bake at 400°F (200°C) for 40-45 minutes, flipping halfway through.
- Serve with classic sides like mashed potatoes, coleslaw, biscuits, or corn on the cob.
This Homemade KFC Chicken is a crispy, flavorful replica that’s sure to satisfy your fried chicken cravings. With its perfectly seasoned coating and juicy interior, it’s a recipe you’ll come back to again and again. Enjoy! 🍗🔥✨