Go Back

Homemade KFC Chicken Recipe

Homemade KFC Chicken is a crispy, golden-brown delight with a flavorful blend of herbs and spices. Marinated in buttermilk for tenderness, then coated in a seasoned flour mixture and deep-fried to perfection, this recipe delivers juicy, restaurant-quality fried chicken right in your own kitchen.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizer
Cuisine American
Servings 4 people
Calories 1594 kcal

Equipment

  • Large mixing bowls
  • Whisk
  • Dutch oven or deep fryer
  • Deep-frying thermometer
  • Baking sheet with wire rack
  • Tongs or slotted spoon

Ingredients
  

  • 1 tsp dried thyme leaves
  • ¼ cup paprika
  • 3 tbsp ground white pepper
  • 2 tbsp garlic salt
  • 1 tbsp ground ginger
  • 2 cups all-purpose flour
  • 1 tsp dried basil leaves
  • 1 chicken, cut up into eight pieces
  • 1 cup buttermilk
  • 1 tbsp ground black pepper
  • 1 tsp dried oregano leaves
  • 1 tbsp ground yellow mustard
  • 1 tbsp celery salt
  • Neutral oil for frying, like canola or peanut oil
  • 1 egg egg, beaten
  • MSG seasoning
  • 2 tsp salt

Instructions
 

  • In a large bowl, mix the flour with all the herbs and spices, then set aside.
  • In a separate bowl, whisk together the buttermilk and egg until well combined.
  • Add the chicken pieces, coat thoroughly, and cover the bowl with plastic wrap or a lid.
  • Let the chicken marinate for at least 30 minutes or refrigerate overnight for enhanced flavor.
  • Meanwhile, preheat the oven to 175°F, line a baking sheet with foil, and place an oven-safe wire rack on top.
  • Heat about 3 inches of oil in a Dutch oven or an electric fryer, ensuring it reaches 350°F using a thermometer.
  • Once at the temperature, lower the heat slightly.
  • Remove a chicken piece from the buttermilk, let excess liquid drip off, then dredge it in the seasoned flour, pressing firmly for an even coating.
  • Shake off excess flour and carefully place the chicken into the hot oil.
  • Fry in small batches, about three to four pieces at a time, for 12 minutes, turning halfway, until golden brown.
  • Transfer cooked pieces to the prepared baking sheet and keep them warm in the oven.
  • Allow the oil to return to 350°F before frying the next batch.
  • Continue the dredging and frying process for the remaining chicken, ensuring each piece reaches an internal temperature of 165°F.
  • Before serving, sprinkle with MSG for an extra flavor boost, or skip this step if preferred.

Notes

  • For extra crispiness, double-coat the chicken by dipping it back into the buttermilk and dredging it in flour again.
  • Let the dredged chicken rest for 5 minutes before frying to help the coating stick better.
  • Using a deep-frying thermometer ensures accurate oil temperature, preventing undercooked or greasy chicken.