Sensational Homemade KFC-Style Chicken

This crispy, flavorful Copycat KFC Fried Chicken recipe brings the famous 11 herbs and spices right to your kitchen. After years of testing and tweaking, I've finally cracked the code to that unmistakable KFC taste that makes everyone come back for seconds.

I first attempted this recipe during lockdown when my children were craving their favorite fast food. After several attempts and spice adjustments, they now request this homemade version instead of the original KFC.

Ingredients

• All purpose flour: Creates the perfect crispy coating base
• Buttermilk: Tenderizes the chicken while adding tanginess
• Eleven herbs and spices: Including thyme, basil, oregano for that signature KFC flavor profile
• Paprika: Provides the distinctive color and mild smoky flavor
• White pepper: Offers a sharper heat than black pepper without dark specks
• Celery salt: Contributes that unique savory note that makes KFC distinctive
• Canola oil: Maintains a steady frying temperature without imparting flavor
• MSG: Optional but adds that authentic umami depth that makes the original so craveable

Step-by-Step Instructions

Prepare the Coating:

Whisk together all flour coating ingredients until completely uniform. This blend is crucial for authentic flavor so measure each spice carefully. The combination of white and black pepper creates the perfect heat balance.

Marinate the Chicken:

Mix buttermilk and beaten egg thoroughly then submerge chicken pieces completely. Allow to marinate minimum 30 minutes but ideally overnight in the refrigerator. This step breaks down proteins making the meat incredibly tender.

Preheat and Prepare:

Set oven to 175°F and arrange your wire rack inside a foil-lined baking sheet. This setup keeps finished chicken pieces crispy while completing the batches. The low temperature prevents overcooking.

Heat the Oil:

Bring oil to exactly 350°F using a thermometer for precision. Maintaining consistent temperature ensures crispy coating without greasy results. Too hot oil burns the outside before cooking the inside properly.

Dredge the Chicken:

Remove each piece from buttermilk allowing excess to drip off thoroughly. Press firmly into flour mixture ensuring every crevice is coated. The pressing motion creates those signature crispy flakes.

Fry the Chicken:

Carefully lower pieces into hot oil without overcrowding. Fry for exactly 12 minutes flipping halfway through. Watch for golden brown color developing gradually. The coating should sizzle actively but not violently.

Keep Warm:

Transfer finished pieces to your prepared rack in oven. This maintains crispiness while allowing carryover cooking to complete. The rack prevents soggy bottoms by allowing air circulation.

Final Temperature Check:

Verify each piece reaches 165°F internal temperature using a meat thermometer inserted into thickest part without touching bone. Safety first without compromising juiciness.

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My absolute favorite part of this recipe is the paprika. I discovered that using a quarter cup creates that distinctive KFC coloring. My grandmother always said good fried chicken should have that golden reddish hue. When my picky nephew declared this better than the Colonel's recipe, I knew I had perfected it.

Storage and Reheating

Properly stored leftovers will maintain quality for up to three days in the refrigerator. Place cooled chicken in airtight containers with paper towels to absorb excess moisture. This prevents the coating from becoming soggy during storage.

For reheating, avoid the microwave which ruins the crispy texture. Instead, place pieces on a wire rack in a 350°F oven for 15 minutes. This method recrisps the coating while gently warming the meat without drying it out.

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Perfect Sides for Your Homemade KFC

Complete your KFC experience with traditional sides. Creamy mashed potatoes with gravy, tangy coleslaw, and fluffy biscuits recreate the full restaurant experience. For an authentic touch, serve with those little corn cob pieces and extra napkins.

The beauty of making this at home is customizing sides to your preference. I often serve with honey for drizzling, just like KFC offers in their restaurants. My family particularly enjoys adding hot honey for an extra flavor dimension.

Healthier Variations

While traditional deep frying creates the most authentic result, you can adapt this recipe for air fryers or oven baking. For air fryer method, spray coated chicken with oil and cook at 390°F for about 25 minutes, turning halfway.

For oven baking, place coated chicken on a rack and bake at 425°F for 40 minutes. While texture differs slightly from deep fried, the flavor profile remains remarkably similar. Reduce salt slightly when using these methods as moisture evaporation concentrates flavors.

Common Recipe Questions

→ What's the secret to getting that super crunchy outside?

The trick is dipping your chicken twice in the buttermilk and flour mixture for a thicker, crunchier layer. Make sure your oil stays around 350°F and don't crowd too many pieces in the fryer at once.

→ Do I really need to use MSG in the spice mix?

No worries, you can leave it out. MSG gives that familiar taste boost, but the spice blend tastes great without it too.

→ What's the best kind of oil for frying this chicken?

Go for something like canola or peanut oil since they don't burn easily and won't add extra flavors to your chicken.

→ How do I know when my chicken is done cooking?

Grab a meat thermometer and check that each piece hits 165°F (75°C) in the thickest part before you serve it.

→ Can I get the chicken ready earlier in the day?

Absolutely! Let the chicken soak in the buttermilk and egg mix overnight in your fridge. This makes it even more tender and flavorful.

→ What foods go well on the side?

You can't go wrong with classics like creamy slaw, buttery mashed potatoes, fresh-baked biscuits, or sweet corn on the cob.