Craving the signature crunch and savory flavor of KFC chicken but want to make it at home? This Homemade KFC Chicken recipe brings that famous crispy, seasoned crust and juicy meat to your kitchen. It’s perfect for family dinners, game nights, or satisfying your fast-food cravings without leaving the house.
Why You’ll Love This Recipe?
This recipe delivers all the goodness of KFC chicken but allows you to control the ingredients and level of spice. The secret lies in the perfectly balanced spice mix and the double-coating method, which gives the chicken its signature crunch. You’ll love how simple and rewarding it is to create this iconic dish at home.
Ingredients
- Chicken pieces (legs, thighs, wings, or breasts)
- All-purpose flour
- Cornstarch
- Eggs
- Milk
- Salt
- Pepper
- Paprika
- Garlic powder
- Onion powder
- Dried oregano
- Dried thyme
- Cayenne pepper (optional for spice)
- Cooking oil for frying
You’ll find the full list of ingredients with measurements below.
Directions
Preparing the Spice Mix
In a large bowl, combine the flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, oregano, thyme, and cayenne pepper. Mix well and set aside.
Preparing the Wet Batter
In another bowl, whisk together the eggs and milk until smooth.
Coating the Chicken
Pat the chicken pieces dry with paper towels. Dredge each piece in the seasoned flour mix, then dip into the egg mixture, and coat again in the flour mix. Press the flour onto the chicken to ensure a thick, crispy coating.
Resting the Chicken
Place the coated chicken on a wire rack and let it rest for 15-20 minutes. This helps the coating adhere better during frying.
Frying the Chicken
Heat the oil in a deep skillet or fryer to 350°F (175°C). Fry the chicken pieces in batches, ensuring not to overcrowd the pan. Cook for 10-15 minutes, turning occasionally, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Draining and Serving
Remove the chicken from the oil and place it on a wire rack or paper towels to drain any excess oil. Serve hot and enjoy!
Expert Tips and Tricks
- Use a meat thermometer to ensure the chicken is fully cooked but not overdone.
- For extra flavor, marinate the chicken in buttermilk for 2-4 hours before coating.
- Allowing the coated chicken to rest before frying prevents the breading from falling off.
Recipe Variations and Possible Substitutions
- Spicy Version: Add extra cayenne pepper or chili powder to the flour mix for a spicy kick.
- Herb-Infused: Add dried rosemary or sage to the spice mix for a unique flavor twist.
- Air-Fryer Option: Cook the chicken in an air fryer at 375°F (190°C) for 20-25 minutes, flipping halfway through.
Serving and Pairing Suggestions
Homemade KFC Chicken pairs wonderfully with classic sides:
- Mashed Potatoes: Creamy mashed potatoes with gravy for a true KFC experience.
- Coleslaw: A tangy, crunchy coleslaw balances the richness of the chicken.
- Biscuits: Serve with buttery biscuits or dinner rolls for a complete meal.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) for about 10 minutes to regain the crispiness. Avoid microwaving as it may make the coating soggy.
FAQs
Q: Can I use boneless chicken for this recipe?
A: Yes, boneless thighs or tenders work well and cook faster than bone-in pieces.
Q: How do I make the coating extra crispy?
A: Double-coat the chicken by repeating the flour and egg dip process for an even thicker crust.
Q: Can I bake the chicken instead of frying?
A: Yes, bake at 400°F (200°C) on a wire rack over a baking sheet for 30-40 minutes, flipping halfway through.
Q: What oil is best for frying?
A: Use oils with high smoke points, like vegetable oil, canola oil, or peanut oil.
Conclusion
Homemade KFC Chicken is everything you love about fast food, recreated in your kitchen with fresh, simple ingredients. The crispy crust, juicy meat, and signature spices make it an instant favorite. Gather your family, whip up some classic sides, and enjoy this irresistible meal tonight!
Print
Homemade KFC Chicken
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 20-25 minutes
- Total Time: 2 hours 40 minutes (including marinating time)
- Yield: 8 pieces 1x
- Category: Dinner
- Method: Frying
- Cuisine: American
Description
This Homemade KFC Chicken recipe replicates the crispy, seasoned fried chicken that KFC is famous for. Coated in a flavorful blend of secret spices and perfectly fried to golden perfection, this homemade version will satisfy your cravings for comfort food right at home.
Ingredients
- 1 whole chicken, cut into 8 pieces (or 8 pieces of chicken)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1/2 teaspoon baking powder
- Vegetable oil for frying
Instructions
- In a large bowl, pour the buttermilk and add 1 teaspoon of salt. Stir to combine. Add the chicken pieces to the bowl and cover. Let the chicken marinate in the buttermilk for at least 2 hours or overnight in the refrigerator.
- In a separate bowl, whisk together the flour, remaining salt, black pepper, paprika, garlic powder, onion powder, thyme, basil, cayenne pepper, and baking powder.
- Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C). The oil should be enough to submerge the chicken pieces.
- Remove each piece of chicken from the buttermilk and dredge it thoroughly in the seasoned flour mixture. Press the flour mixture onto the chicken to ensure an even coating.
- Carefully place the coated chicken pieces in the hot oil. Fry in batches, making sure not to overcrowd the skillet, for about 12-15 minutes, turning occasionally until the chicken is golden brown and crispy and the internal temperature reaches 165°F (75°C).
- Transfer the fried chicken to a paper towel-lined plate to drain excess oil. Serve hot.
Notes
For extra crispy chicken, double-dip the chicken by first dipping it in the buttermilk and flour mixture, then dipping it back into the buttermilk and flour again. Make sure to use a thermometer to check the internal temperature of the chicken.
Nutrition
- Serving Size: 1 piece
- Calories: 350 kcal
- Sugar: 1g
- Sodium: 700 mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90 mg