That signature KFC flavor comes from a specific blend of herbs and spices, and you can make a fantastic, crispy version at home. This recipe focuses on the classic fried chicken with a simplified version of the “secret” spice mix.
🍗 Quick & Easy Homemade “KFC-Style” Chicken
Active Time: 30 mins | Marinate Time: 1 hour (or up to overnight) | Cook Time: 15-20 mins | Serves: 4
Ingredients
For the Chicken & Brine:
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4 lbs chicken pieces (drumsticks, thighs, wings, or breast tenders)
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2 cups buttermilk (or 2 cups milk + 2 tbsp lemon juice/vinegar, let sit 5 mins)
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1 tbsp hot sauce (like Tabasco, optional)
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1 tsp salt
For the Coating (The “Secret” Spice Mix):
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2 cups all-purpose flour
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2 tsp salt
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1 tsp black pepper
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1 tsp MSG (Accent seasoning) – This is a key for that authentic savory taste, but can be omitted.
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1 tsp garlic powder
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1 tsp paprika (for color)
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½ tsp onion powder
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½ tsp dried oregano
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½ tsp dried basil
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½ tsp celery salt (or more regular salt)
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Optional/Classic: ¼ tsp ground ginger, ¼ tsp white pepper, ¼ tsp dried mustard powder, ¼ tsp dried thyme
For Frying:
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Vegetable oil, peanut oil, or canola oil for deep frying (about 6 cups)
Instructions
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Brine the Chicken: In a large bowl, whisk together buttermilk, hot sauce, and 1 tsp salt. Add chicken pieces, ensuring they’re submerged. Cover and refrigerate for at least 1 hour, or ideally overnight. This is the #1 secret for juicy, flavorful chicken.
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Prep the Coating: In a large, shallow dish or paper bag, whisk together all the coating ingredients (flour and spices).
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Dredge the Chicken: Remove one piece of chicken from the buttermilk, let excess drip off, and place it directly into the flour mixture. Coat thoroughly, then dip it BACK into the buttermilk for a second time, let the excess drip, and coat it in flour again. Press the flour on firmly for maximum crunch. This “double-dip” method creates the craggy, extra-crispy coating. Place the coated chicken on a wire rack while you heat the oil.
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Heat the Oil: Pour oil into a large, heavy-bottomed pot (Dutch oven is perfect) until it’s about 2 inches deep. Heat over medium-high heat to 350°F (175°C). Use a thermometer for accuracy—this is crucial.
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Fry the Chicken: Carefully add 3-4 pieces of chicken to the hot oil, skin-side down if applicable. Do not overcrowd. Fry for 12-18 minutes, turning occasionally, until deeply golden brown and the internal temperature reaches 165°F (74°C) for white meat and 175°F (79°C) for dark meat.
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Drain & Rest: Place finished chicken on a clean wire rack set over a baking sheet (this keeps it crispy). Let it rest for 5-10 minutes before serving. This allows the juices to redistribute.
✅ Key Secrets for Success
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Buttermilk is Non-Negotiable: It tenderizes and adds tang. The double-dip is what gives you the iconic thick, craggy crust.
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Temperature is King: If the oil is too cool, the chicken will be greasy. If it’s too hot, the coating will burn before the chicken cooks through. Adjust the heat as needed to maintain 325°F-350°F.
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MSG is the “Secret” Flavor: The original recipe is rumored to contain it. It adds that specific savory “umami” punch. A little goes a long way.
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Air Fryer/Oven “Hack”: For a healthier version, coat the chicken as directed. Preheat air fryer to 375°F (190°C). Spray chicken generously with oil and cook for 20-25 mins, flipping halfway. In a conventional oven, bake on a rack at 400°F (200°C) for 40-50 mins.
🥗 Perfect for Serving With:
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Creamy mashed potatoes & gravy
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Classic coleslaw
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Buttery corn on the cob
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Flaky buttermilk biscuits
Enjoy your homemade, finger-lickin’-good chicken! It’s the perfect balance of crispy, savory, and juicy. Once you try it, you might not want to order out again.