Let’s talk about crispy, flavorful, golden-brown fried chicken—more specifically, Homemade KFC Chicken. If you’ve ever craved that iconic KFC taste, then you’re in for a treat because today, we’re making a version that’s just as mouth-watering (if not more!) right at home. Imagine the perfectly seasoned, crunchy exterior with juicy, tender chicken on the inside. Yes, this is the fried chicken of your dreams.

Trust me, once you make this, you’ll never look at store-bought fried chicken the same way again. Let’s dive into why this homemade KFC chicken is going to be your new favorite comfort food.

Why You’ll Love Homemade KFC Chicken

Here’s why this fried chicken recipe is a game-changer:

Crispy and Crunchy: The exterior is crispy and golden brown, just like the KFC you know and love. We’re talking crunch in every bite!
Juicy and Tender Inside: No dry chicken here! The meat stays juicy and tender, with each bite offering that perfectly seasoned flavor.
Copycat KFC Recipe: This recipe is the ultimate copycat of KFC’s famous fried chicken, complete with a blend of spices that will make your taste buds sing.
Satisfying Comfort Food: It’s the kind of meal that’s perfect for a family dinner, Sunday afternoon feast, or any time you’re craving a little indulgence.
Customizable: Feel free to tweak the spice levels or use your preferred oil for frying to make this recipe your own!

Ingredients

To make this homemade KFC chicken, you’ll need some key ingredients. No secret herbs and spices here—just a simple mix of things you probably already have in your pantry:

Chicken Pieces: Bone-in chicken pieces (drumsticks, thighs, wings) work perfectly for that KFC-style bite.

Flour: All-purpose flour is the base for the crispy coating that gives the chicken its signature crunch.

Cornstarch: A little cornstarch helps make the coating extra crispy and light.

Baking Powder: This is the secret ingredient that helps the batter puff up just a bit, making the chicken extra crunchy.

Spices: Here’s the magic—this combination of paprika, garlic powder, onion powder, salt, pepper, and a few other seasonings gives the chicken that classic KFC flavor.

Buttermilk: Soaking the chicken in buttermilk not only tenderizes it but adds a slight tang that balances the fried goodness.

Eggs: Eggs help bind the coating to the chicken, ensuring you get that crispy exterior.

Oil: For frying, use a high-heat oil like vegetable or peanut oil to get the perfect golden brown crust.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Ready to make your own KFC-style fried chicken at home? Here’s how:

Step 1: Marinate the Chicken
Start by marinating the chicken in buttermilk. This helps tenderize the chicken and infuse flavor. You can marinate for as little as 30 minutes, but for the juiciest chicken, aim for 2-4 hours in the fridge.

Step 2: Prepare the Coating
In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, paprika, garlic powder, onion powder, and any other spices you like. This will create the crispy coating that’s key to KFC’s iconic flavor.

Step 3: Dredge the Chicken
Take the chicken pieces out of the buttermilk and dip them into the flour mixture, coating them evenly. For extra crunch, dip the chicken back into the buttermilk and coat it with the flour mixture again.

Step 4: Heat the Oil
Heat the oil in a large skillet or deep fryer to 350°F (175°C). You want the oil hot enough so that the chicken cooks quickly and crisply.

Step 5: Fry the Chicken
Carefully place the coated chicken pieces into the hot oil. Fry the chicken in batches, making sure not to overcrowd the pan. Fry each piece for about 12-15 minutes, depending on the size of the chicken, until the coating is golden brown and the internal temperature reaches 165°F (75°C).

Step 6: Drain and Rest
Once the chicken is done, transfer it to a paper towel-lined plate to drain any excess oil. Let it rest for a few minutes before serving—this helps the coating set and stay crispy.

Step 7: Serve and Enjoy
Serve the crispy, juicy chicken with your favorite sides. Think mashed potatoes, coleslaw, biscuits, or corn on the cob—just like at KFC!

Nutrition Facts

Servings: 4-6
Calories per serving: 350-400 (depending on the chicken size and oil absorption)

Preparation Time

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 40-45 minutes

How to Serve Homemade KFC Chicken

This crispy fried chicken pairs wonderfully with a variety of sides. Here are a few ideas:

Mashed Potatoes: A classic comfort food pairing, creamy mashed potatoes complement the crunch of the chicken.
Coleslaw: The creamy, tangy coleslaw adds a refreshing contrast to the richness of the fried chicken.
Biscuits: Soft, buttery biscuits are the perfect side to dip into any leftover gravy or sauce.
Corn on the Cob: Sweet and buttery corn adds a delicious, savory element to your meal.
Pickles: A few crunchy, tart pickles on the side really balance out the richness of the chicken.

Additional Tips

Use a Thermometer: To ensure the chicken is fully cooked, use a meat thermometer to check that the internal temperature has reached 165°F (75°C).
Double Dip for Extra Crunch: For an even crispier coating, double-dip the chicken—once in the buttermilk and then in the seasoned flour.
Fry in Batches: Don’t overcrowd the pan while frying. Frying in batches helps maintain the oil temperature, leading to evenly cooked, crispy chicken.
Rest After Frying: Let the fried chicken rest on a wire rack or paper towels to ensure it stays crispy.

FAQ Section

Q1: Can I use boneless chicken for this recipe?
A1: Yes, you can use boneless chicken, but the cooking time will be shorter. Just make sure to adjust accordingly to avoid overcooking.

Q2: How can I make the chicken spicier?
A2: To kick up the heat, add cayenne pepper or chili powder to the seasoning mix. You can also toss the fried chicken in a spicy sauce after it’s cooked.

Q3: Can I bake this chicken instead of frying it?
A3: While frying gives the best crispy texture, you can bake the chicken in a preheated oven at 400°F (200°C) for about 25-30 minutes, flipping halfway through. Just keep in mind, the texture will be slightly different.

Q4: Can I use a different type of oil?
A4: You can use vegetable oil, peanut oil, or canola oil for frying. These oils work best because they have a high smoking point and won’t burn at the frying temperature.

Q5: How do I store leftovers?
A5: Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to keep the crust crispy, or use an air fryer for a quick reheat.

Q6: Can I freeze fried chicken?
A6: Yes, you can freeze the fried chicken! Let it cool completely, then wrap it in plastic wrap and aluminum foil. Store in the freezer for up to 3 months. Reheat in the oven for best results.

Q7: Can I use other parts of chicken?
A7: Yes, you can use any parts of chicken—wings, breasts, or thighs. Just adjust the cooking time based on the size and thickness of the pieces.

Q8: What can I do if I don’t have buttermilk?
A8: If you don’t have buttermilk, you can substitute with regular milk mixed with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using.

Q9: How do I keep the chicken crispy after frying?
A9: To keep your fried chicken crispy, place it on a wire rack instead of a plate after frying. This allows air circulation and prevents the chicken from getting soggy.

Q10: Can I double the recipe?
A10: Absolutely! If you have a larger family or group, just double the ingredients and fry in batches.

Conclusion

This Homemade KFC Chicken is just as crispy, juicy, and flavorful as the famous original, but with the added bonus of being made in the comfort of your own kitchen. Whether it’s a family dinner, a weekend treat, or a special occasion, this fried chicken is sure to be a hit. With a golden, crunchy coating and perfectly tender meat, you’ll find yourself reaching for more. Don’t wait—give this recipe a try, and you’ll be a fried chicken pro in no time!