11/09/2025
KFC-Style Fried Chicken (Homemade Version)
Ingredients
• 1 whole chicken, cut into 8–10 pieces
• 2 cups all-purpose flour
• ⅔ tablespoon salt
• ½ tablespoon ground thyme
• ½ tablespoon basil
• ⅓ tablespoon oregano
• 1 tablespoon celery salt
• 1 tablespoon black pepper
• 1 tablespoon dry mustard powder
• 4 tablespoons paprika
• 2 tablespoons garlic salt
• 1 tablespoon ground ginger
• 3 tablespoons ground white pepper
• ½ teaspoon MSG (Accent), optional
• 1 egg, beaten
• 1 cup full-fat buttermilk
• Vegetable oil, for frying
Instructions
1. Prep the Chicken
• Rinse and pat the chicken dry.
• Combine the beaten egg and buttermilk in a large bowl.
• Add chicken pieces, making sure they’re submerged. Cover and refrigerate for at least 1 hour (overnight gives the best flavor and tenderness).
2. Make the Seasoned Flour
• In a large bowl, combine all the dry ingredients — the flour, salt, herbs, and spices. Mix thoroughly so the seasoning is evenly distributed.
3. Dredge the Chicken
• Remove each chicken piece from the buttermilk, letting the excess drip off.
• Coat generously in the seasoned flour.
• For extra crunch, double-dip: return the chicken to the buttermilk, then dredge in the flour mixture again.
4. Rest the Dredged Chicken
• Place coated chicken on a wire rack for 15–20 minutes. This helps the coating adhere when frying.
5. Fry
• Heat vegetable oil in a deep skillet or Dutch oven to 325–350°F.
• Fry 2–3 pieces at a time (don’t overcrowd) until golden brown and crisp — about 15–18 minutes for drumsticks and thighs, 10–12 minutes for wings or breasts.
• Internal temperature should reach 165°F.
6. Drain & Serve
• Place fried chicken on a wire rack (not paper towels) to keep it crispy.
• Rest for 5–10 minutes before serving.
💡 Tips
• White pepper is key to getting that “KFC” flavor — don’t skip it.
• MSG (Accent) gives that signature umami pop.
• If you want the pressure-fried texture KFC gets, fry in a covered Dutch oven for the first 10 minutes to trap steam.
