Kentucky Fried Chicken always makes me think of childhood and diving into the bucket to claim the crispiest, tastiest piece. The perfectly seasoned chicken with those 11 secret herbs and spices is now an easy recipe I can replicate at home. This KFC copycat recipe for crispy fried chicken is the ultimate comfort food and incredibly satisfying on cold winter nights!
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I love recreating the nostalgic taste of Kentucky Fried Chicken anytime in my kitchen, especially to go with my crockpot mashed potatoes. Lucky for me, the Chicago Tribune leaked the original family recipe in 2016 and revealed the list of 11 secret herbs and spices that make it taste so good.
It might seem intimidating to deep fry chicken if you’ve never done it before, but it’s easier than I thought. This simple KFC fried chicken recipe is easy-peasy if you have a thermometer and a timer. It comes out finger-lickin good, just like the original!
Ingredients for KFC Fried Chicken
- Chicken: I use a whole chicken and break it down into 8 pieces to make it like a classic bucket of KFC. But you can fry any chicken pieces you want, including all breasts or thighs.
- Buttermilk: This tenderizes the chicken to make it extra juicy.
- Flour: Use all-purpose flour as the base of the seasoned breading.
- Herbs & Spices: The original 11 herbs & spices are ground paprika, dry mustard, white pepper, ground ginger, dried thyme, dried basil, dried oregano, celery salt, garlic powder, and salt & pepper.
- Oil: Canola oil or another high smoke point oil works best for deep frying.
Trademark Note: In the spirit of transparency, I want to note that this is a copycat recipe for an existing product. Kentucky Fried Chicken is a proprietary brand to which I want to acknowledge and give credit.
Tips for Success
- After marinating your chicken, pat it dry before breading it. This will help the flour stick better.
- I’ve found that it’s best not to overcrowd the pot while frying. This will reduce the oil temperature, leading to oily, soggy chicken. Always let the oil come back up to temperature (use a thermometer) before adding more chicken.
- Resist the urge to turn the chicken over until you see a golden brown line all the way around the sides of the chicken. This line tells you that the breading is evenly crispy.
- Place the chicken pieces in a warm oven to keep them crisp while you continue frying the rest of the chicken.
- Marinate the chicken pieces in buttermilk overnight in the refrigerator the day before you plan to fry the chicken for the most tender chicken!
- For gluten-free Kentucky fried chicken, swap the all-purpose flour for gluten-free 1:1 flour.
How to Store and Reheat
Store leftover Kentucky fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken pieces on a wire rack set in a baking sheet in a 400°F oven for 15-20 minutes, or until 165°F internally.
Freeze KFC chicken tightly wrapped in aluminum foil and set in a Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
I wouldn’t dare bring home a bucket of Kentucky Fried Chicken without mashed potatoes and all the sides, so of course I have to make my favorites at home to go with my copycat recipe! I get the coleslaw ready ahead of time, make some quick mac and cheese, whip up this creamy corn, and bake fresh buttermilk biscuits to finish it off. Trust me, it’s worth the effort to add the sides!
5-Star Review
“Love this recipe! It’s a family favorite in our house!” – Marlena
Kentucky Fried Chicken Recipe
Equipment
- Deep Fryer OR
- Dutch Oven
- Deep Frying Thermometer
- Baking Sheet
- Instant Read Meat Thermometer
Ingredients
- 1¾ cups buttermilk (see note)
- 1 whole chicken cut into 8 pieces
- 2 cups all-purpose flour
- ¼ cup ground paprika
- 2 tablespoons kosher salt
- 1 tablespoon dry mustard
- 1 tablespoon white pepper
- 2 teaspoons ground ginger
- 2 teaspoons dried thyme
- 2 teaspoons dried basil
- 2 teaspoons freshly ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
- Canola oil for frying
Instructions
- Pour the buttermilk in a large bowl.1¾ cups buttermilk
- Add in the chicken, cover the bowl with plastic wrap, and marinate for at least 1 hour or up to overnight.1 whole chicken
- Combine the flour and seasonings in a shallow dish.2 cups all-purpose flour, ¼ cup ground paprika, 2 tablespoons kosher salt, 1 tablespoon dry mustard, 1 tablespoon white pepper, 2 teaspoons ground ginger, 2 teaspoons dried thyme, 2 teaspoons dried basil, 2 teaspoons freshly ground black pepper, 1 teaspoon dried oregano, 1 teaspoon celery salt, 1 teaspoon garlic powder
- In a deep fryer or large Dutch oven set over medium-high heat, heat about 3-4 inches of oil to 350°F.Canola oil
- Remove one chicken piece from the buttermilk. Let the excess liquid drip off.
- Dredge the chicken in the flour, pressing it firmly into the dish to ensure the flour fully coats the piece.
- Gently drop the chicken piece into the oil and fry for 8-10 minutes.
- Transfer the chicken to a plate or sheet pan lined with paper towel.
- Repeat the dredging and frying steps for all of the chicken pieces, frying about 3-4 pieces at a time.
Video
Becky’s Tips
- Buttermilk: If you don’t have buttermilk, you can make your own by measuring out 1¾ cups of milk, removing 1¾ tablespoons, and adding 1¾ tablespoons of white vinegar or lemon juice. Stir well and let stand for 5 minutes before using.
- I like to use a whole chicken, but you can also use your favorite parts!
- For gluten-free Kentucky fried chicken, swap the all-purpose flour for gluten-free 1:1 flour.
- You can use any neutral oil with a high smoke point, such as vegetable, peanut, or avocado.
- After marinating your chicken, pat it dry before breading it. This will help the flour stick better.
- Coat the chicken thoroughly with flour.
- Be sure not to overcrowd the pot. Overcrowding will reduce the oil temperature, leading to oily, soggy chicken.
- Always let the oil come back up to temperature before adding more chicken.
- Resist the urge to turn the chicken over until you see a golden brown line all the way around the sides of the chicken. This line tells you that the breading is evenly crispy.
- Place the chicken pieces in a warm oven to keep them crisp while you continue frying the rest of the chicken.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Kentucky Fried Chicken Step by Step
Marinate in Buttermilk: Cut 1 whole chicken into 8 pieces. Next, pour 1¾ cups of buttermilk in a large bowl. Add the chicken pieces to the buttermilk, cover the bowl with plastic wrap, and marinate for at least 1 hour in the fridge, or up to overnight.
Mix the Herbs & Spices: In a shallow dish, combine 2 cups of all-purpose flour, ¼ cup of ground paprika, 2 tablespoons of kosher salt, 1 tablespoon of dry mustard, 1 tablespoon of white pepper, 2 teaspoons of ground ginger, 2 teaspoons of dried thyme, 2 teaspoons of dried basil, 2 teaspoons of freshly ground black pepper, 1 teaspoon of dried oregano, 1 teaspoon of celery salt, and 1 teaspoon of garlic powder.
Heat the Oil: In a deep fryer or large Dutch oven set over medium-high heat, heat about 3-4 inches of canola oil to 350°F.
Dredge the Chicken: Working with one piece of chicken at a time, remove a piece from the buttermilk and let the excess liquid drip off. Then dredge the chicken in the seasoned flour, pressing it firmly into the dish to ensure the flour fully coats the piece.
Fry the Chicken: Gently drop the chicken piece into the hot oil and fry for 8-10 minutes. Transfer the fried chicken to a plate or sheet pan lined with paper towel. Then repeat the dredging and frying steps for all of the chicken pieces, frying about 3-4 pieces at a time.
According to the Chicago Tribune, the original recipe consists of 11 herbs and spices, including: salt, thyme, basil, oregano, celery salt, black pepper, dried mustard, paprika, garlic salt, ground ginger, and white pepper.
With the chicken breast side up, pull each leg away from the body, then slice through the skin between the breast and drumstick. Turn the chicken onto its side and bend each leg back until the thighbone pops out of its socket. Cut through the joint and skin to detach the leg completely, then pull each wing away from the body and cut through the joint. Lift up the chicken and cut down through the ribcage and then shoulder joints to separate the breast from the back. Place the breast skin side down. Split the center bone using a chopping motion, then slice through the meat and skin to separate it into 2 pieces. To divide the legs, turn each skin side down and cut through the joints along the white fat line to separate the thigh from the drumstick.
I recommend marinating the chicken overnight if you have time, but 1 hour is sufficient if you’re in a hurry.
If your heat is set too high, you’ll end up with chicken that has a burnt exterior but is still raw and uncooked inside. Be sure to use a thermometer to check your oil temperature often, and use an instant-read thermometer to check the internal temperature of the meat.
If your heat is set too low, it can take too long for the chicken to fry, and it will become dense, oily, and soggy. Be sure to use a thermometer to check your oil temperature often, and don’t overload the Dutch oven with too many pieces of chicken at once.
Yes! Preheat your air fryer to 390°F and lay parchment along the bottom so that the chicken doesn’t stick. Place the chicken in the air fryer in a single layer with no pieces touching one another (you may have to fry in batches) and air fry for about 25 minutes, flipping once halfway, or until the internal temperature reaches 165°F.
If you eat something special with Mexican Kentucky chicken, it would be really great! You can serve it with a spicy salsa sauce or guacamole. It would be very tasty to have it with greens, corn, and salad. If you want to keep it light, you can serve a refreshing drink like lemonade or iced tea. How does that sound?
Love this recipe! It’s a family favorite in our house!
We’re so happy to hear you love it, Marlena!
Love this recipe! It’s a family favorite in our house!
Would it work to also air fry this chicken as a healthier option?
Hi Sara, try this recipe (click here)!
Becky: An easier way to make your own buttermilk is to use a 2 cup measure, add 1-3/4 T vinegar, then fill cup to 1-3/4, rather than having to remove the milk to add vinegar. Saves a step.
Thanks for sharing, Patricia!
I worked at KFC in my early 20’s.. they didn’t dip it in buttermilk and there’s another ingredient they’re not telling you…
Thanks for sharing your experience, Shannon!
Can you share the other ingredient?
I would assume its probably MSG..
There is a herb called Savory that gives KFC that unique flavor.