Kentucky Fried Chicken Recipe

4.73 from 47 votes

Make Kentucky Fried Chicken at home with this recipe that reveals all the secret herbs and spices you need for the authentic taste you crave.

Step-by-step photos can be seen below the recipe card.

Prep Time20

Cook Time20

Marinade Time1

Total Time1 40

Course: Dinner

Cuisine: American

Servings: people

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.

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.

Storage: Store Kentucky fried chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.