Prep Time: 30 minutes | Cook Time: 25 minutes | Total Time: 55 minutes | Servings: 4 people
Key Takeaways
- This copycat KFC chicken recipe gives you that signature crunch and 11-spice flavor at home.
- Double-dredging creates the extra-crispy crust that makes KFC chicken famous.
- Pressure cooking is optional but gives authentic KFC texture in less time.
- Make ahead and reheat without losing crispiness with the right technique.
Introduction
Craving that iconic KFC chicken but don’t want to leave home? This solution brings the Colonel’s kitchen right to yours.
This homemade KFC chicken recipe perfectly captures that signature taste and texture without a trip to the drive-thru. With the right spice blend and cooking technique, you’ll create chicken that’s juicy inside with that unmistakable crispy crust outside.
What sets this recipe apart is the authentic double-dredging process and precise spice mix that replicates KFC’s famous 11 herbs and spices. Ready to challenge the Colonel at his own game? Let’s cook!
Nutrition Comparison
| Nutrient | Homemade KFC Chicken (1 piece) | KFC Original Recipe (1 piece) |
|---|---|---|
| Calories | 320 | 390 |
| Total Fat | 18g | 21g |
| Saturated Fat | 4g | 5g |
| Cholesterol | 90mg | 105mg |
| Sodium | 550mg | 1150mg |
| Carbohydrates | 11g | 15g |
| Protein | 28g | 27g |
Equipment & Ingredients
Kitchen Tools
| Tool | Purpose |
|---|---|
| Large Dutch oven or fryer | For deep frying the chicken |
| Meat thermometer | Ensures chicken is safely cooked |
| Kitchen tongs | For handling hot chicken |
| Wire rack | Draining excess oil |
| 2 large bowls | For dredging stations |
| Measuring spoons/cups | Precise spice measurements |
| Paper towels | Absorbing excess oil |
| Candy/oil thermometer | Monitoring oil temperature |
Ingredients List
| Ingredient | Amount | Purpose |
|---|---|---|
| Chicken parts (mix of thighs, drumsticks, wings) | 3 lbs (8-10 pieces) | Main protein |
| All-purpose flour | 2 cups | Coating base |
| Cornstarch | 1/4 cup | Creates extra crispiness |
| Buttermilk | 2 cups | Tenderizes chicken |
| Eggs | 2 | Helps coating adhere |
| White pepper | 2 teaspoons | Signature KFC flavor |
| Paprika | 1 tablespoon | Color and mild spice |
| Dried oregano | 1 teaspoon | Herbal notes |
| Dried basil | 1 teaspoon | Herbal complexity |
| Dried thyme | 1 teaspoon | Earthy flavor |
| Garlic powder | 2 teaspoons | Savory depth |
| Onion powder | 2 teaspoons | Savory sweetness |
| Salt | 2 tablespoons | Flavor enhancement |
| MSG (optional) | 1 teaspoon | Authentic umami |
| Celery salt | 1 teaspoon | Signature flavor note |
| Ground ginger | 1/2 teaspoon | Subtle warmth |
| Mustard powder | 1/2 teaspoon | Tangy note |
| Black pepper | 1 teaspoon | Spice balance |
| Vegetable oil for frying | 6-8 cups | Cooking medium |
Optional Substitutions
- Buttermilk: Mix 2 cups milk with 2 tablespoons vinegar or lemon juice, let stand 5 minutes.
- MSG: Omit if desired or replace with 1/2 teaspoon mushroom powder.
- Cornstarch: Replace with potato starch for similar crispiness.
- Oil: Peanut oil provides authentic flavor but any high-heat neutral oil works.
Detailed Step-by-Step Instructions for Beginners
Preparation Phase (30 minutes)
- Gather all ingredients and tools:
- Take a moment to set out all ingredients on your counter.
- Check that you have all the necessary tools listed in the tools section.
- Read through all instructions first to understand the entire process.
- This “mise en place” (everything in place) approach prevents mid-cooking confusion.
- Prepare the chicken:
- Take the chicken pieces out of the refrigerator 30 minutes before cooking.
- Why? Cold chicken directly from the fridge won’t cook evenly and may remain raw near the bone.
- Place chicken pieces on a clean cutting board.
- Using paper towels, pat each piece completely dry on all sides.
- Important! Moisture is the enemy of crispy chicken. The drier the chicken, the better your coating will stick.
- If your chicken pieces are very large, you can cut them into smaller portions using a sharp knife.
- Look for and trim any loose pieces of skin or excess fat pockets with kitchen scissors if desired.
- Measure and mix the spice blend:
- Find a small mixing bowl for your spices.
- Carefully measure each spice using the proper measuring spoons:
- 2 teaspoons white pepper
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 tablespoons salt
- 1 teaspoon MSG (if using)
- 1 teaspoon celery salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon mustard powder
- 1 teaspoon black pepper
- Use a small whisk or fork to thoroughly combine all spices until the mixture looks uniform in color.
- Remove 1 tablespoon of this spice mix and set aside for the flour mixture.
- Tip: If any spices are clumpy, use the back of a spoon to crush them before mixing.
- Set up your dredging stations:
- First, find a work area with enough space for two large bowls side by side, plus room for plates.
- Station 1 (Wet Station):
- Take a large bowl and crack 2 eggs into it.
- Pour 2 cups of buttermilk into the same bowl.
- Whisk together until completely combined and smooth.
- Station 2 (Dry Station):
- In another large bowl, measure and add 2 cups all-purpose flour.
- Add 1/4 cup cornstarch to the flour.
- Add the 1 tablespoon of reserved spice mixture.
- Use a fork or whisk to mix thoroughly.
- Place these stations side by side, with the wet station (eggs/buttermilk) on the left and the dry station (flour mixture) on the right.
- Place a clean plate at the far right to hold your coated chicken.
- Season the chicken directly:
- Take half of your remaining spice mix.
- Sprinkle it evenly over all sides of the chicken pieces.
- Using your hands (clean!) or a spoon, rub the spices into the chicken to ensure they stick and cover evenly.
- Let the chicken rest with these spices for 15 minutes.
- Why? This direct seasoning step ensures flavor gets into the meat, not just the coating.
- Prepare for frying:
- While chicken is resting, place your Dutch oven or deep fryer on the stove.
- Add vegetable oil to the pot, filling it approximately 2-3 inches deep.
- Safety tip: Never fill more than halfway with oil to prevent overflow.
- Clip your candy/oil thermometer to the side of the pot. Make sure the tip is in the oil but not touching the bottom of the pot.
- Turn heat to medium-high.
- Begin heating the oil to exactly 350°F (175°C).
- Beginner tip: Getting the oil temperature right is crucial. Too hot and chicken burns; too cool and it gets greasy.
- While oil heats, line a baking sheet with several layers of paper towels.
- Place a wire cooling rack on top of the paper towels.
- This setup allows excess oil to drain while keeping chicken crispy.
Coating & Cooking Phase (25 minutes)
- First dredging step:
- Once chicken has rested with spices and oil is heating, begin the coating process.
- Take one piece of chicken and fully submerge it in the buttermilk-egg mixture (Station 1).
- Lift it out, holding it above the bowl for 5 seconds to let excess liquid drip off.
- Move the chicken to the flour mixture (Station 2).
- Technique tip: Use one hand for wet ingredients and the other for dry to prevent “breading fingers” – a clumpy coating on your hands.
- Place the chicken in the flour and use your dry hand to cover it completely.
- Gently press the flour onto the chicken to help it adhere.
- Shake off any loose flour.
- Second dredging step (crucial for KFC-style crust):
- Take the same piece of chicken, now coated in flour, and dip it back into the buttermilk-egg mixture.
- Again, let excess liquid drip off for 5 seconds.
- Return the chicken to the flour mixture for a second coating.
- This time, use your fingers to create a shaggy coating by gently pinching some of the flour mixture onto the chicken.
- Why? These little flour “bits” create the extra-crispy, craggly texture that makes KFC chicken special.
- Place the double-coated chicken piece on your clean plate.
- Repeat steps 7 and 8 with each piece of chicken.
- Once all pieces are coated, let them rest for 5 minutes.
- Important! This resting time allows the coating to adhere better and prevents it from falling off during frying.
- Check oil temperature:
- Before adding chicken, make sure oil has reached exactly 350°F (175°C).
- If it’s too hot (above 360°F), reduce heat slightly or remove pot from heat briefly.
- If not hot enough, wait until it reaches temperature.
- Never add chicken to oil that isn’t hot enough – this causes greasy, soggy chicken.
- Begin frying process:
- Make sure you have your tongs ready and nearby.
- Check that your wire rack setup is ready for finished chicken.
- Use your tongs to carefully pick up one piece of chicken.
- Slowly lower it into the hot oil, away from you to prevent splashing.
- Critical safety tip: Never drop chicken into hot oil from a height – this causes dangerous splashing.
- Add 2-3 more pieces, one at a time, with space between each.
- For beginners: Start with just 3 pieces for your first batch regardless of pot size.
- Maintain space between pieces so they cook evenly.
- Immediately check your oil temperature – it will drop when chicken is added.
- Adjust heat as needed to maintain between 325-350°F (163-175°C).
- Monitor and flip during frying:
- Set a timer for 7 minutes for the first side.
- Keep a constant eye on your chicken and oil temperature.
- After 7 minutes, use tongs to carefully turn each piece over.
- If chicken is sticking to the bottom of pot, don’t force it – it should release naturally when the crust is formed.
- Cook for another 5-8 minutes on the second side.
- How to check doneness for beginners:
- Look for a golden brown, crispy coating.
- Larger pieces like thighs and breasts will take longer than wings.
- Insert meat thermometer into the thickest part of each piece, avoiding bone.
- Chicken is done when internal temperature reaches exactly 165°F (74°C).
- If chicken is browning too fast but internal temperature is too low, reduce heat slightly.
- Safe removal and draining:
- Once chicken reaches 165°F internal temperature, it’s done.
- Use tongs to carefully lift each piece out of the oil.
- Hold it above the oil for 5 seconds to let excess oil drip back into the pot.
- Place chicken on prepared wire rack over paper towels.
- While still hot, sprinkle each piece with a tiny pinch of your remaining spice mix.
- Why? Adding spices to hot chicken helps them stick and enhances flavor.
- Repeat process with remaining chicken:
- Allow oil to return to 350°F before adding next batch.
- Between batches, use a slotted spoon to remove any loose bits of coating from oil.
- These can burn and make oil taste bitter.
- Repeat the frying process until all chicken is cooked.
- Tip for beginners: If oil becomes too dark or starts smoking, it’s best to start with fresh oil.
- Resting period:
- Once all chicken is cooked, let it rest on the wire rack for 5-10 minutes.
- Why? This resting period allows juices to redistribute through the meat.
- It also allows the crust to set and become even crispier.
- Do not cover the chicken while resting or it will steam and lose crispiness.
- Serving suggestions:
- Transfer chicken to a serving platter.
- Classic KFC sides include mashed potatoes with gravy, coleslaw, and biscuits.
- For a complete KFC experience, serve with sweet corn and macaroni and cheese.
- Garnish with a sprinkle of the remaining spice mix if desired.
Troubleshooting Section
Common Issues and Solutions
Problem: Coating falls off during frying
- Solution: Make sure chicken is completely dry before coating. Let coated chicken rest 5 minutes before frying to help coating adhere. Also, don’t flip chicken too early – wait until a crust forms.
Problem: Outside burns before inside cooks
- Solution: Oil temperature too high. Lower to 325°F. If chicken is browning too quickly, finish cooking in a 350°F oven for 5-10 minutes after initial frying.
Problem: Chicken not crispy enough
- Solution: Double-dredging is essential. Check oil temperature – if below 325°F, coating absorbs oil and becomes soggy. Make sure chicken pieces aren’t overcrowded in the pot.
Problem: Oil smoking or burning smell
- Solution: Your oil is too hot or has reached its smoke point. Immediately turn off heat and carefully move pot to a cool burner. Let cool before resuming with fresh oil.
Problem: Bland flavor despite using spices
- Solution: Season chicken directly with spices before dredging. Make sure to season each layer – the chicken, the flour mix, and a final sprinkle after frying.
Problem: Center of chicken still pink or raw
- Solution: Always check internal temperature with a meat thermometer. If coating is perfect but chicken isn’t done, finish in a 350°F oven for 5-10 minutes.
Variations & Substitutions
Spicy KFC Version
Add 1-2 tablespoons cayenne pepper to your spice mix and 1 teaspoon hot sauce to the buttermilk mixture. For extra kick, add 1/2 teaspoon crushed red pepper flakes.
Gluten-Free Option
Replace all-purpose flour with gluten-free flour blend plus 1/2 teaspoon xanthan gum for proper binding. Check that all spices are certified gluten-free as some may contain trace gluten.
Healthier Baked Version
- Prepare and coat chicken exactly as directed.
- Spray coated chicken generously with cooking oil spray.
- Bake at 425°F (220°C) for 35-40 minutes on a wire rack over a baking sheet.
- Turn halfway through cooking.
- Finish with 2-3 minutes under broiler for extra crispiness.
Keto-Friendly
Substitute flour with 1 cup almond flour and 1 cup crushed pork rinds. Use heavy cream instead of buttermilk and add 1 tablespoon vinegar for tang.
Air Fryer Method
- Coat chicken as directed.
- Spray air fryer basket with oil spray.
- Cook at 390°F for 12 minutes.
- Flip chicken, spray with more oil, cook 10-12 more minutes.
- Work in small batches for best results.
Storage & Reheating
Proper Storage
- Cooling: Allow chicken to cool completely before storing (about 30 minutes).
- Refrigerator: Place in airtight container with paper towels between layers to absorb moisture. Keep for up to 3 days.
- Freezer: Wrap cooled pieces individually in plastic wrap, then place in freezer bags with air squeezed out. Label with date and freeze up to 3 months.
Best Reheating Methods
For Maximum Crispiness (Oven Method):
- Take chicken out of refrigerator 15 minutes before reheating.
- Preheat oven to 400°F (200°C).
- Place chicken on wire rack over baking sheet.
- Lightly spray with cooking oil spray for extra crispiness.
- Reheat for 15-20 minutes until internal temperature reaches 165°F again.
Quick Microwave Method (when in a hurry):
- Place chicken on microwave-safe plate.
- Cover with slightly damp paper towel.
- Heat at 70% power for 1 minute, then in 30-second intervals until warmed through.
- Note: This method sacrifices crispiness for speed.
- Optional finishing step: Place in toaster oven at high heat for 2-3 minutes to re-crisp coating.
Air Fryer Reheating (best quick method):
- Preheat air fryer to 375°F (190°C).
- Spray basket lightly with oil.
- Place chicken pieces in single layer without touching.
- Heat for 3-4 minutes until crispy and hot.
- Check internal temperature reaches 165°F.
From Frozen:
- Thaw in refrigerator overnight (preferred method).
- For same-day reheating, use oven method but extend cooking time to 25-30 minutes.
- Check that internal temperature reaches 165°F.
Safety Notes & Tips
Food Safety
- Chicken must reach internal temperature of 165°F (74°C) to be safe.
- Always wash hands after handling raw chicken.
- Use separate cutting boards for chicken and other ingredients.
- Never place cooked chicken on same plate that held raw chicken.
- Refrigerate leftovers within 2 hours of cooking.
- Reheat leftovers to 165°F internal temperature.
Frying Safety
- Keep a kitchen fire extinguisher nearby – oil fires can happen quickly.
- Never leave hot oil unattended.
- Keep pot handle turned inward so it can’t be bumped.
- Keep a pot lid nearby – if oil catches fire, slide lid over pot to smother flames.
- Never put water on an oil fire – it causes explosive spreading.
- Keep children and pets away from cooking area when frying.
- Wear long sleeves to protect arms from oil splatter.
Pro Tips
- For authentic KFC texture: Let chicken pieces sit at room temperature 30 minutes before cooking.
- For extra juicy chicken: Brine chicken overnight in solution of 4 cups water, 1/4 cup salt, and 2 tablespoons sugar.
- For maximum flavor: Prepare spice mix a day ahead to allow flavors to meld.
- Oil management: After cooking, let oil cool completely. Strain through coffee filter into original container. Can be reused 2-3 times for frying.
- Thermometer test: To test if your meat thermometer is accurate, place in boiling water – it should read 212°F (100°C) at sea level.
- Serving platter prep: Warm your serving platter in a low oven (200°F) for 10 minutes before adding chicken. This keeps chicken hot longer.
- Make ahead tip: You can prepare and coat chicken up to 3 hours ahead. Keep refrigerated on wire rack, then bring to room temperature 30 minutes before frying.
