KFC Fried Chicken Copycat Recipe

Name: KFC Fried Chicken Copycat Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: ½ Teaspoon Dried Marjoram; ½ Teaspoon Dried Basil; ½ Teaspoon Dried Oregano; ½ Teaspoon Ground Allspice; ½ Teaspoon Garlic Powder; ½ Teaspoon Dried Sage; ½ Teaspoon Celery Salt; 1 Teaspoon Black Pepper; 1 Teaspoon Chili Powder; 1 Teaspoon Paprika; 2 Teaspoons Onion Salt; 5 Pieces Chicken Thighs; 2 Quarts Neutral Oil; 1 Egg White; 1 ½ cups all-purpose Flour; 1 Tablespoon Brown Sugar

Recipe Pin

There’s fried chicken, and then there’s KFC fried chicken—a legendary experience that’s been delighting taste buds for generations. Each bite is a perfect harmony of crunch and juiciness, a testament to Colonel Sanders’ original recipe, which has stood the test of time.

But did you know that the Colonel’s famous recipe is so closely guarded that it’s locked in a high-security vault? Or that KFC once tried to send a Zinger sandwich to space? KFC started small, with its famous fried chicken first cooked in a pressure cooker. Over time, it became a worldwide favorite, growing to more than 25,000 locations and with a story as rich as its flavor.

Like you, I am a crazy fan of the recipe. So, one day, I decided to take matters into my own hands and recreate that magic in my kitchen. After countless trials, errors, and a few near-kitchen disasters, I finally cracked the code.

Today, I’m bringing some magic into your kitchen with this homemade version of KFC-inspired Fried Chicken. While I can’t promise the exact secret recipe (it’s locked away, after all!)I have crafted a blend of herbs and spices that comes close. So, grab your apron, heat the oil, and prepare to create your own crispy, juicy masterpiece.

What's In The Post

Equipment Required

Deep Fryer or Large Heavy-Bottomed Pot: I need a deep fryer to fry the chicken properly. A deep fryer helps maintain the right temperature, but a sturdy pot works too.
Cooking Thermometer: I always check the oil temperature to keep it around 350°F (175°C) for crispy chicken.
Wire Rack or Paper Towels: After frying, I let the chicken rest on a wire rack or paper towel to drain excess oil.
Mixing Bowls: I marinate the chicken and coat it with flour.
Whisk: A whisk helps me mix the flour and seasonings evenly.
Tongs: I use tongs to handle the chicken safely while frying.
Baking Sheet: I place the coated chicken on a baking sheet before frying.
Measuring Cups and Spoons: I like to be precise with my ingredients for the best flavor.
Butcher Knife or Kitchen Shears: If I’m using a whole chicken, I cut it into pieces myself using a nice butcher knife.
Large Plastic or Glass Container: I marinate the chicken in a large container for better flavor and tenderness.
Basting Brush: A basting brush is handy if I apply buttermilk or egg wash evenly.

KFC Fried Chicken Ingredients & Substitutions

Note: The ingredients mentioned in this section make eight portions of KFC Fried Chicken. You can always change and adjust the quantities of the ingredients according to your need for the number of servings you wish to make.

½ Teaspoon Dried Marjoram: in place of Majoram, I use the right time or dried oregano for a change
½ Teaspoon Dried Basil: I often swap it with dried oregano or dried thyme.
½ Teaspoon Dried Oregano: I often replace it with dried thyme or Italian seasoning.
½ Teaspoon Ground Allspice: I mix ¼ teaspoon of cinnamon with ¼ teaspoon of clove for allspice.
½ Teaspoon Garlic Powder: if I don’t have garlic powder, I often use fresh, minced garlic, or granulated garlic.
½ Teaspoon Dried Sage: I go for the same amount of poultry seasoning or dried thyme.
½ Teaspoon Celery Salt: I make it myself sometimes and mix ground salary seeds with salt.
1 Teaspoon Black Pepper: for a more authentic KFC flavor, I swap it for white Pepper.
1 Teaspoon Chili Powder: I often mix cayenne pepper with smoked paprika for a different flavor.
1 Teaspoon Paprika: I also use mild chili powder in its place.
2 Teaspoons Onion Salt: I also make it myself at home by mixing two teaspoons of onion powder with one teaspoon of salt.
5 Pieces Chicken Thighs: I also use bone-in, skin-on chicken drumsticks or breasts instead.
2 Quarts Neutral Oil: I choose from peanut oil, canola oil, or vegetable oil
1 Egg White: if I am out, I use one tablespoon of butter, milk, or plain yogurt in its place.
1 ½ cups all-purpose Flour: I often use the same amount of cake flour for a lighter texture.
1 Tablespoon Brown Sugar: I often use white sugar mixed with molasses.1 Tablespoon Kosher Salt: I use a little less if I only have table salt since it’s finer.

Preparation And Cooking Time

Preparation Time	Cooking Time	Total Time
15 Minutes	1 Hour	1 Hour 15 Minutes

How To Make KFC Fried Chicken At Home

Step 1

Thoroughly mix together all the spice mix ingredients. Combine spice mix with flour, brown sugar and salt.

Step 2

Dip chicken pieces in buttermilk to lightly coat them. Then, transfer them to flour mixture. Turn them a few times and make sure the flour mix is really stuck to the chicken.

Step 3

Repeat with all the chicken pieces. Let chicken pieces rest for 5 minutes, so the crust has a chance to dry a bit.

Step 4

Fry chicken thighs for about 20 minutes. Chicken pieces are done when a meat thermometer inserted into the thickest part reads 325°F.

Step 5

Let chicken drain on a few paper towels when it comes out of the fryer.

Step 6

Now again fry the chicken at 370°F till it gets a golden crispy color from the outside.

Step 7

Your delicious KFC Fried Chicken is ready to serve.

Expert Tips That I Recommend

One issue I sometimes face is the coating not sticking properly. I ensure the chicken is completely dry before dredging it in flour to make my coating stick. If it’s too wet, the flour won’t adhere well. I also dip the chicken in buttermilk or an egg wash before coating it with seasoned flour, which helps create that crispy, textured crust.
After coating, I always let the chicken rest for about 10–15 minutes before frying. This improves the breading stick and prevents it from falling off in the oil.
Another challenge is ending up with soggy or greasy chicken. This usually happens when the oil temperature is too low. I always wear a thermometer to ensure the oil stays around 350°F (175°C). Overcrowding the pan can also lower the oil temperature, so I fry in small batches.
Once the chicken is done, I place it on a wire rack instead of paper towels. Paper towels can trap steam and soften the coating, while a wire rack lets air circulate, keeping the chicken crispy.
Sometimes, I find that my chicken is golden brown on the outside but still raw on the inside. This usually means the oil is too hot, causing the outside to cook too quickly while the inside remains undercooked. I fry at a slightly lower temperature, which takes up my time to fix this. A meat thermometer is a lifesaver. I always check that the internal temperature reaches 165°F (75°C). If I ever suspect my chicken is undercooked but already browned, I finish it in the oven at 300°F (150°C) for a few minutes.
Lack of flavor is another thing I’ve learned to avoid. The key is seasoning every layer. I always add salt, pepper, paprika, garlic powder, onion powder, and white pepper to both the flour and the buttermilk or egg wash. Marinating the chicken for at least four hours or even overnight also makes a huge difference. I sometimes add a pinch of MSG for that signature KFC taste, which enhances the umami flavor.

FAQs About KFC Fried Chicken

What should you do if your breading is too thick or clumpy?

Too much flour or a wet batter can create a thick, uneven crust. Shake off excess flour before frying, and use a well-balanced egg wash or buttermilk dip to ensure an even, crispy coating.

How can you get that signature KFC-style texture?

Mix a little cornstarch with the flour for a light and crispy crust. Double-coating the chicken (dipping it in buttermilk and flour twice) also helps create that signature crunch. Letting the chicken rest after coating allows the breading to set better.

Why does your fried chicken have dark spots or uneven browning?

Old oil or burnt flour particles can cause dark spots. Always use clean oil, skim out any leftover crumbs between batches, and ensure the oil temperature is stable and not too high.

How can you make your chicken extra juicy?

Brining the chicken in a buttermilk marinade for several hours tenderizes the meat and keeps it juicy. Frying at the right temperature and not overcooking also ensures a juicy inside with a crispy outside.

Why is your fried chicken not crunchy enough?

Adding a little cornstalacksabout ¼ cup per cup of flour) helps create a crispier texturcupsf your chicken doesn’t have that signature crunch. Also, ensure the oil is at the right temperature (350°F/175°C) before frying, as frying in too cool can make the coating soggy. Finally, double-coating the chicken (dipping it in buttermilk and flour twice) and letting it rest for 10–15 minutes before frying helps create an extra crispy crust.

Why is your chicken taking too long to cook?

If the chicken is cooking too slowly, the oil temperature might be too low, or the pieces may be too thick. Always bring the oil up to the right temperature before frying, and don’t overcrowd the pan, as too many pieces at once will drop the temperature. If using large chicken pieces, cut them into smaller portions to cook more evenly.

How can you get the wavy, craggy texture like KFC?

That signature flaky, crunchy texture comes from a combination of techniques. First, mix a little cornstarch with flour. Then, when dredging the chicken, press the flour coating onto it firmly and squeeze it slightly to create small clumps. Double dipping in buttermilk and flour also helps form those crispy ridges that fry up into a craggy, textured crust.

Why is your chicken too dry inside?

The overcooked chicken turns dry. To prevent this, always check the internal temperature using a meat thermometer and remove the chicken from the oil when it reaches 165°F (75°C). Adding buttermilk or saltwater before frying also helps retain moisture. If the chicken is a little dry, serve it with a dipping sauce like honey mustard or gravy to add moisture.

Can you make KFC-style chicken without deep frying?

Yes! Use an air fryer or oven-bake the chicken if you want a healthier version. For air frying, coat the chicken as usual, spray it lightly with oil, and cook at 375°F (190°C) for about 25–30 minutes, flipping halfway through. Place the chicken on a wire rack over a baking sheet for oven-baking, spray it with oil, and bake at 400°F (200°C) for 40–45 minutes, flipping once. While it won’t be exactly the same as deep-fried chicken, it still turns out crispy and delicious.

Why does your fried chicken have a burnt aftertaste?

A burnt taste usually results from overcooked bread or using old oil. To prevent this, fry at the right temperature and do not let the chicken stay in the oil for too long. Also, strain out burnt flour bits between batches and change the oil when it starts to darken.

Why does your fried chicken stick to the pan or fryer basket?

Sticking happens when the oil isn’t hot enough, or the chicken is moved too soon. Always ensure the oil is at the right temperature before adding the chicken. When frying, let the chicken cook undisturbed for the first few minutes before flipping it. If using a fryer basket, gently shake it after a few seconds to prevent sticking.

Nutritional Information Per Serving

KFC fried chicken is not considered healthy due to its high calorie, fat, and sodium content. Since it’s deep-fried, it absorbs a lot of oil, making it high in unhealthy fats, especially saturated fats. The breading adds refined carbs, and the seasoning mix contains additives like MSG. However, occasional consumption in moderation is fine as part of a balanced diet.

Here, I have mentioned the nutritional breakdown of KFC Fried Chicken:

Calories	97 kcal
Fat	0.4 g
Cholesterol	1 mg
Sodium	739 mg
Potassium	51 mg
Carbohydrates	20 g
Sugar	2 g
Polyunsaturated Fat	0.1 g
Calcium	12 mg
Iron	1 mg
Vitamin A	100 IU
Vitamin C	1 mg
Fiber	1 g
Monounsaturated Fat	0.1 g
Saturated Fat	0.1 g
Protein	3 g

KFC fried chicken is suitable for high-calorie or bulking diets. However, it is not ideal for low-calorie diets, and it is also unsuitable for low-carb or keto diets. It also does not align with low-sodium diets. Additionally, it is not suitable for gluten-free diets. You need to change the ingredients to make this dish more inclusive.

Recipe Variations For Different Diets

Low-calorie Diet: If I want to enjoy fried chicken without all the extra calories, I skip deep frying and go for baking or air frying instead. I coat the chicken in panko breadcrumbs or crushed cornflakes, then lightly spray it with oil instead of fully submerging it in grease. Baking at 400°F (200°C) for 30–35 minutes (flipping halfway) gives me a crispy, golden texture without the extra fat. I use skinless chicken breasts instead of thighs or drumsticks for even more calorie savings.
Low-Carb Diet: To keep my fried chicken low-carb, I ditch the flour and breadcrumbs and replace them with crushed pork rinds, almond flour, or a mix of parmesan cheese and spices. Instead of buttermilk, I dip my chicken in whisked eggs with a splash of heavy cream to help the coating stick. Frying in avocado or coconut oil makes it a classic crunch while keeping it carb-free.
Keto Diet: Since keto is all about high fat and low carbs, I use the pork rind and parmesan coating just like in my low-carb version, but I make sure to fry in a healthy fat like lard, tallow, or avocado oil for that extra keto boost. If I want to air-fry it, I still get a crispy texture with less oil while staying within my macros.
Low-Sodium Diet: Traditional fried chicken can be loaded with sodium from the seasoning and brining process, so I make a few swaps to keep it heart-friendly. Instead of regular salt, I use a salt-free seasoning blend with garlic powder, onion powder, paprika, and black pepper for flavor. I avoid store-bought buttermilk and make my own using low-sodium milk with a splash of lemon juice. Baking or air frying helps control added sodium from frying oils.
Gluten-Free Diet: For a gluten-free version, I swap out all-purpose flour for a gluten-free flour blend, almond flour, or even cornstarch. I use crushed gluten-free cornflakes or rice flour if I want an extra crispy texture.

Storing And Reheating This Recipe

Storing

Refrigeration: I store it properly when I have leftover KFC fried chicken (which doesn’t happen often because I usually devour it). First, I let it cool completely because trapping steam inside a container is basically a one-way ticket to Soggyville. Then, I place the pieces in an airtight container or wrap them in aluminum foil, adding paper towels in between to soak up excess oil (because nobody likes greasy fingers the next day). Properly stored, my crispy golden beauties stay fresh in the fridge for up to 3–4 days.
Freezing: If, for some wild reason, I want to save my fried chicken for later (probably because I made a family-sized batch for “just me”), I freeze it. To avoid ending up with a giant fried chicken ice block, I first freeze the pieces individually on a baking sheet for an hour because who wants to pry apart frozen chicken at midnight? Then, I transfer them to a freezer-safe bag, pressing out as much air as possible (air is the enemy of crispy goodness). Stored properly, my chicken stays fresh for up to 2–3 months. But let’s be honest; it never lasts that long.

Reheating

Oven Method: When I bring my chicken back to life, I go straight to the oven. It’s the superhero of reheating. I preheat to 375°F (190°C) and place my chicken on a wire rack over a baking sheet. If it’s coming from the fridge, 15–20 minutes does the trick, flipping halfway to keep it evenly crispy. If it’s frozen, I let it work its magic for 25–30 minutes because patience is key to achieving that just-fried crunch.
Air Fryer Method: My air fryer saves the day if I feel impatient. I set it to 350°F (175°C), toss the chicken in, and let it crisp up for 5–7 minutes if refrigerated. I go for 10–12 minutes for frozen pieces, shaking the basket halfway through because I like my chicken evenly crispy, not crispy in weird patches.
Stovetop Method: When I’m feeling a little old-school, I grab a pan, heat a small amount of oil over medium heat, and fry my chicken for about 3–4 minutes per side. This method is fast and gets done, but I must keep an eye on it because nothing’s sadder than burning my once-perfect crispy chicken.

What To Serve With This Recipe

Mashed Potatoes: Mashed potatoes with gravy are always a favorite. The creamy texture and savory gravy perfectly balance the crispy chicken.
Buttermilk Biscuits: I also love adding buttermilk biscuits, which are soft, buttery, and delicious with a bit of honey or butter.
Coleslaw: Coleslaw is a must for a refreshing contrast. It adds a crunchy, tangy element that cuts through the richness of the fried chicken.
Mac And Cheese: For a proper Southern meal, I like to go beyond the basics. Mac and cheese is a go-to side because its rich, cheesy goodness pairs well with the crispy, seasoned chicken.
Corn On The Cob: I also love serving corn on the cob, brushed with butter and a little seasoning, for a naturally sweet and juicy bite.
Baked Beans: Baked beans bring a smoky, slightly sweet flavor that enhances the overall meal, making it feel like a true Southern feast.

Printable Version

More KFC Recipes That You Can Try

Chicken Drumsticks KFC Recipe — Original KFC Chicken Drumsticks

KFC Secret Recipe — Original KFC Chicken Drumsticks

Conclusion

KFC Fried Chicken is a testament to the magic of simple ingredients and a little bit of patience. This dish is more than just a meal; it’s a celebration of my love for cooking and the joy of creating something truly delicious from scratch.

Now that you’ve mastered this recipe, why not make it your own? Experiment with different spices, pair them with your favorite sides or even host a fried chicken night with friends and family. Don’t forget to share your experience and creation with me. I’d love to see your masterpiece! So, what are you waiting for? Grab your apron, heat up that oil, and let’s make some unforgettable fried chicken.