This recipe makes chicken just like KFC’s Original Recipe! It uses a secret blend of 11 herbs and spices for a salty, spicy, and crispy flavor. Making it at home is cheaper and allows you to use fresh ingredients.
The secret to juicy chicken inside and crispy crust outside is a buttermilk marinade and frying at the right temperature. While KFC uses a pressure fryer, we achieve nearly the same results using a Dutch oven.
Ingredients
For the Coating
- 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
For the Marinade
- 1 cup buttermilk
- 1 egg, beaten
For the Chicken
- 1 whole chicken, cut into 8 pieces
- Neutral oil for frying (canola, peanut, or vegetable oil)
- MSG seasoning (optional)
Equipment Needed
- Large mixing bowls
- Dutch oven or deep fryer
- Frying thermometer
- Baking sheet
- Oven-safe wire rack
- Measuring spoons
Step-by-Step Instructions
- Mix Dry Ingredients:
In a large bowl, combine flour with all the herbs and spices. Set aside. - Prepare Marinade:
In another bowl, whisk together buttermilk and the beaten egg until smooth. - Marinate Chicken:
Add chicken pieces to the buttermilk mixture. Cover and let rest for 20–30 minutes at room temperature, or up to overnight in the fridge. - Preheat Oven:
Set oven to 175°F (80°C). Line a baking sheet with foil and place a wire rack on top. - Heat Oil:
Pour about 3 inches of oil into the Dutch oven. Heat to 350°F (175°C) using a thermometer. Reduce to medium-low once temperature is reached. - Coat Chicken:
Remove chicken from marinade, letting excess drip off. Press each piece into the flour mixture once. Shake off extra flour. - Fry Chicken:
Fry 3–4 pieces at a time, avoiding overcrowding. Fry for about 12 minutes, turning halfway, until golden brown. - Keep Warm:
Transfer fried chicken to the wire rack in the oven to keep it crispy and finish cooking. - Repeat:
Allow oil to return to 350°F before frying the next batch. - Finish Cooking:
Once all chicken is fried, leave in the oven until the internal temperature reaches 165°F (75°C). - Optional MSG:
Sprinkle a little MSG on each piece before serving.
Air Fryer KFC Chicken
Want a lighter version without deep frying? You can make KFC-style chicken in your air fryer!
Prep & Cook Time
- Prep: 15 minutes
- Marinate: 20 minutes to overnight
- Cooking: 12 minutes per batch + oven finish
Ingredients
Same as above.
Instructions
- Mix flour and spices.
- Whisk buttermilk and egg; marinate chicken 20–30 minutes or overnight.
- Heat oil to 350°F (175°C).
- Coat chicken in flour mixture.
- Air fry chicken for 12 minutes until golden brown, in batches.
- Keep chicken warm on a wire rack in a 175°F oven.
- Finish cooking in oven if needed.
- Sprinkle MSG before serving (optional).
Tips & Tricks
- Use bone-in chicken for best flavor and juiciness.
- Don’t overcrowd the fryer—keeps oil hot and crust crispy.
- Fry chicken immediately after coating; resting coated chicken can make crust soggy.
- Use a wire rack in the oven to keep chicken crispy and drain excess oil.
- MSG is optional, but it adds a nice umami flavor.
