KFC Fried Chicken


There is no medium when it comes to fried chicken, it is either good or it is bad. The skin has to be crispy, all the way around. It cannot be overly greasy and soggy at the bottom, yuck! The chicken needs to be juicy, not dried out. And of course, the seasoning needs to be on point, like seriously the bomb.

This fried chicken is like seriously the bomb. Perfectly crispy skin all around and super juicy meat inside. The seasonings are wonderfully tasty, especially since this is a copycat KFC fried chicken recipe. So if you are a KFC lover then this chicken is for you!

Delicious Rating: I think it tastes dead on to KFC’s original fried chicken recipe, maybe just a little bit better? Okay, all jokes aside, this is some good chicken. I love crispy skin and this definitely delivered. Also, the recipe is easy and you may have all the ingredients in your house right now. So fry up some KFC chicken at home at let me know how you think it rates up to the fast food chain!


4.9 from 17 reviews
KFC Fried Chicken
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Yields: 4 servings
Serve with Coleslaw
  • 8 pieces of chicken, I used 3 legs, 3 thighs, 2 wings
  • 2 cups buttermilk
  • 2 cups flour
  • 2 tbsp salt
  • 2 tbsp pepper
  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp basil
  • 1 tbsp oregano
  • 1 tbsp ground ginger
  • 1 tbsp nutmeg
  • Vegetable oil for frying
  1. Place chicken in a ziploc bag along with buttermilk.
  2. Allow to sit for two hours in the fridge, turning bag once.
  3. Add all dry ingredients into a separate ziploc bag.
  4. Shake off excess buttermilk off chicken and place in flour bag.
  5. Shake chicken well so that each piece is thoroughly coated with flour mixture.
  6. Add oil to heavy skillet or pot.
  7. The oil should be deep enough to cover half of the largest piece of chicken.
  8. Heat oil to 335 degrees F.
  9. Place chicken in hot oil, not overcrowding, maybe four pieces in first batch.
  10. Fry for eight minutes and turn over.
  11. Fry for an additional eight minutes.
  12. Place on a wire rack and serve.

 Letting the chicken soak in the buttermilk helps tenderize the pieces, moisten it up, and also gets rid of  any excess blood.

I used my larger dutch oven to fry the chicken. It worked great and the oil ended up covering my legs and wings but it did not completely cover the thighs.




  1. Thanks a lot. I have followed the recipe word to word (except i omitted oregano) and my wife & kids loved it. Surprisingly it wasn’t hard on the stomach, which was good.

    1. That’s great Chuck! I do hate it when fried chicken can be too greasy or heavy on the stomach after eating. I am glad you didn’t experience that!

  2. Is the chicken double breaded? Your crust looks so much more “KFC-ish” than mine usually turns out.

    1. Rachel, not double breaded. I just shook the chicken up real good in a large ziploc with the dry ingredients inside. Just make sure that each piece is coated and covered!

  3. This is pretty much brilliant. I almost never even try to make fried chicken at home because it never tastes as good as KFC! I have to try this recipe 🙂 Thank you!

  4. chicken looks delicious, be careful don’t eat it too often what out for those calories. Don’t need the extra pounds.

  5. Great recipe! I just tried it out tonight on my family and everyone liked the breading. I’ve only tried homemade fried chicken a couple of other times, based on other recipes I found in cookbooks. Yours is *much* better than those were. While it is a good recipe in its own right, no one mistook it for KFC’s recipe — mostly, I think, because yours is a bit heavier on the nutmeg. I found that I didn’t need as much buttermilk. I used a package of ten drumsticks, put them into a one-gallon resealable bag (and they all fit in a single layer) and poured just about a cup of buttermilk into the bag. I sealed the bag and turned it over a couple of times right away to coat the chicken with the milk, then turned it over a few more times during its two-hour rest in the fridge. It turned out just fine — and I now have more buttermilk left over for pancakes and waffles. 🙂 All in all, this is a great recipe. I’d give it 4 1/2 stars if I could; I’d say it’s closer to 4 stars than 5 — but I am VERY picky. Thank you very much for sharing this! It made for a very nice change of pace in a home-cooked meal.

  6. Greetings from the Philippines!

    Bored with the regular fried chicken we usually cook, I looked up recipes and came up with your recipe. Glad to say that my kids loved it! I’ll never cook fried chicken unless I’m using this recipe. Thanks a million!

  7. I have my chicken soaking now, but was wondering which flour do you use? Looking forward to trying this, my husband loves fried chicken and after 12 years it would be nice to be able to make him some.

  8. Made this New Years Day, minus the basil, and it turned out wonderfully! Whisked a splotch of mustard, a little pepper, and maybe 1/4 tsp of cayenne into the marinade, and left in a Ziploc bag in the fridge overnight. We like our chicken crispy, so after the first run through the dry mix, I dredged in the marinade and back into the flour mixture once more. Then the platter went into the fridge for a good rest – an essential step to ensure the coating stays on during frying.
    If you’ve ever eaten Dixie Lee chicken, this was very close, and in my humble opinion, far better than KFC! This will be my go-to fried chicken recipe. Thanks for the post!

  9. fixed this tonight- but baked in toaster oven, too tired to watch on stove. saved the extra flour mix to use in a few days with frying. used chicken tenders, that’s all we use of chicken. turned out pretty good – but floury. Ma and the cat loved it. me too really moist.

    1. I have never tried it Collin but I am sure if you are able to coat it the same and fry it, it may be crunchy. However, since there is not a layer of skin on the seitan, I am not sure. Let me know how it turns out.

  10. Delicious! The best home cooked KFC recipe I have use. So easy to prepare. Thanks so much for posting it up 🙂

  11. I like to re-purpose items where I can. So instead of using a ziplock bag for the dry ingredients, I use the plastic grocery bag, covering any little holes (usually found at seams) with a little piece of tape. It works great and gives a lot of room to shake well. I am curious about the commenter who saves her flour mix. I would think that to be a very unsafe practice. It is uncooked chicken meat. Or does having it sit in the buttermilk kill any bacteria?

    1. I haven’t tried this particular recipe yet, but the one I do normally use I cook in the deep fryer at 350 for 15 minutes. Turns out great every time!

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