Introduction
Crispy Homemade KFC-Style Fried Chicken is a golden, crunchy, and flavorful fried chicken that replicates the famous chain’s iconic texture and seasoning. Juicy inside with a perfectly spiced crust, it’s a crowd-pleasing meal for family dinners, parties, or comfort food cravings.
Origin
KFC (Kentucky Fried Chicken) was founded by Harland “Colonel” Sanders in 1952. The original fried chicken recipe became famous for its “11 herbs and spices”, creating a secret seasoning blend that made it a global phenomenon. This homemade version captures the essence of that iconic taste.
Cultural Significance
Fried chicken is a Southern American classic and a beloved comfort food across the U.S. and worldwide. It’s central to:
- Family gatherings
- Picnics and Sunday dinners
- Fast-food culture
- Holiday feasts
Homemade versions let you enjoy the same indulgence without the fast-food price or additives.
Ingredients Quantity
(Serves 4–6)
Chicken
- Chicken pieces (legs, thighs, breasts, wings): 2–3 lbs (900–1350 g)
- Buttermilk: 2 cups
- Salt: 1 teaspoon
- Black pepper: ½ teaspoon
Seasoned Flour Coating
- All-purpose flour: 2 cups (250 g)
- Paprika: 1 tablespoon
- Garlic powder: 1 teaspoon
- Onion powder: 1 teaspoon
- Dried thyme: ½ teaspoon
- Dried basil: ½ teaspoon
- Cayenne pepper (optional): ½ teaspoon
- Salt: 1 teaspoon
- Black pepper: ½ teaspoon
For Frying
- Vegetable oil or peanut oil: for deep frying (about 4 cups / enough to submerge chicken)
Optional Additions
- Smoked paprika for deeper flavor
- Buttermilk brine with hot sauce for extra kick
- Cornstarch mixed with flour for extra crispiness
- Lemon wedges for serving
Tips for Success
- Marinate chicken in buttermilk at least 2–4 hours, ideally overnight, for juicy meat.
- Pat chicken dry before dredging to ensure crisp coating.
- Fry in small batches to maintain oil temperature.
- Keep oil around 175°C (350°F) for even cooking.
- Let fried chicken rest on a wire rack to retain crispiness.
Instructions
1. Marinate Chicken
- Mix chicken pieces with buttermilk, salt, and pepper.
- Refrigerate 2–24 hours.
2. Prepare Seasoned Flour
- Combine all flour and spices in a large bowl.
3. Coat Chicken
- Remove chicken from buttermilk, let excess drip.
- Dredge thoroughly in seasoned flour, pressing lightly.
4. Heat Oil
- Heat oil in a deep fryer or large skillet to 175°C (350°F).
5. Fry Chicken
- Fry chicken in batches 12–15 minutes, turning occasionally, until golden brown and internal temp 75°C (165°F).
- Drain on wire rack or paper towels.
6. Serve
- Serve warm with sides like coleslaw, mashed potatoes, or biscuits.
Description
Crispy Homemade KFC-Style Fried Chicken is golden, crunchy, and bursting with flavor, with tender, juicy meat inside. Each bite delivers a perfect balance of spice, saltiness, and buttery richness.
Nutritional Information
(Approximate per serving – 1 piece)
- Calories: 350–450 kcal
- Fat: 22–28 g
- Carbohydrates: 15–18 g
- Protein: 25–28 g
- Fiber: 0–1 g
- Sodium: moderate to high (depending on seasoning)
Conclusion
This homemade version captures the essence of KFC’s famous fried chicken with crispy coating, juicy meat, and balanced seasoning. It’s ideal for family meals or weekend indulgence.
Recommendation
Serve with classic sides:
- Mashed potatoes with gravy
- Corn on the cob
- Coleslaw
- Biscuits
Embracing Healthful Indulgence
For a lighter version, oven-bake or air-fry instead of deep frying, and use skin-on chicken sparingly. Retain the herbs and spices for full flavor without extra calories.