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Kentucky Fried Chicken always makes me think of childhood and diving into the bucket to claim the crispiest, tastiest piece. The perfectly seasoned chicken with those 11 secret herbs and spices is now an easy recipe I can replicate at home. This KFC copycat recipe for crispy fried chicken is the ultimate comfort food and incredibly satisfying on cold winter nights!
I love recreating the nostalgic taste of Kentucky Fried Chicken anytime in my kitchen, especially to go with my
crockpot mashed potatoes
. Lucky for me, the
Chicago Tribune
leaked the
original family recipe
in 2016 and revealed the list of 11 secret herbs and spices that make it taste so good.
It might seem intimidating to deep fry chicken if you’ve never done it before, but it’s easier than I thought. This simple KFC fried chicken recipe is easy-peasy if you have a thermometer and a timer. It comes out finger-lickin good, just like the original!
Ingredients for KFC Fried Chicken
Chicken:
I use a whole chicken and break it down into 8 pieces to make it like a classic bucket of KFC. But you can fry any chicken pieces you want, including all breasts or thighs.
Buttermilk:
This tenderizes the chicken to make it extra juicy.
Flour:
Use all-purpose flour as the base of the seasoned breading.
Herbs & Spices:
The original 11 herbs & spices are ground paprika, dry mustard, white pepper, ground ginger, dried thyme, dried basil, dried oregano, celery salt, garlic powder, and salt & pepper.
Oil:
Canola oil or another
high smoke point oil
works best for deep frying.
Trademark Note
: In the spirit of transparency, I want to note that this is a copycat recipe for an existing product.
Kentucky Fried Chicken
is a proprietary brand to which I want to acknowledge and give credit.
Tips for Success
After marinating your chicken, pat it dry before breading it. This will help the flour stick better.
I’ve found that it’s best not to overcrowd the pot while frying. This will reduce the oil temperature, leading to oily, soggy chicken. Always let the oil come back up to temperature (use a thermometer) before adding more chicken.
Resist the urge to turn the chicken over until you see a golden brown line all the way around the sides of the chicken. This line tells you that the breading is evenly crispy.
Place the chicken pieces in a warm oven to keep them crisp while you continue frying the rest of the chicken.
Marinate the chicken pieces in buttermilk overnight in the refrigerator the day before you plan to fry the chicken for the most tender chicken!
For gluten-free Kentucky fried chicken, swap the all-purpose flour for gluten-free 1:1 flour.
How to Store and Reheat
Store leftover Kentucky fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken pieces on a wire rack set in a baking sheet in a 400°F oven for 15-20 minutes, or until 165°F internally.
Freeze KFC chicken tightly wrapped in aluminum foil and set in a Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
I wouldn’t dare bring home a bucket of Kentucky Fried Chicken without
mashed potatoes
and all the sides, so of course I have to make my favorites at home to go with my copycat recipe! I get the
coleslaw
ready ahead of time, make some
quick mac and cheese
, whip up this
creamy corn
, and bake
fresh buttermilk biscuits
to finish it off. Trust me, it’s worth the effort to add the sides!
5-Star Review
“Love this recipe! It’s a family favorite in our house!” – Marlena
â–˘
1¾
cups
buttermilk
(see note)
â–˘
1
whole chicken
cut into 8 pieces
â–˘
2
cups
all-purpose flour
â–˘
¼
cup
ground paprika
â–˘
2
tablespoons
kosher salt
â–˘
1
tablespoon
dry mustard
â–˘
1
tablespoon
white pepper
â–˘
2
teaspoons
ground ginger
â–˘
2
teaspoons
dried thyme
â–˘
2
teaspoons
dried basil
â–˘
2
teaspoons
freshly ground black pepper
â–˘
1
teaspoon
dried oregano
â–˘
1
teaspoon
celery salt
â–˘
1
teaspoon
garlic powder
â–˘
Canola oil
for frying
Pour the buttermilk in a large bowl.
1¾ cups buttermilk
Add in the chicken, cover the bowl with plastic wrap, and marinate for at least 1 hour or up to overnight.
1 whole chicken
Combine the flour and seasonings in a shallow dish.
2 cups all-purpose flour,
¼ cup ground paprika,
2 tablespoons kosher salt,
1 tablespoon dry mustard,
1 tablespoon white pepper,
2 teaspoons ground ginger,
2 teaspoons dried thyme,
2 teaspoons dried basil,
2 teaspoons freshly ground black pepper,
1 teaspoon dried oregano,
1 teaspoon celery salt,
1 teaspoon garlic powder
In a deep fryer or large Dutch oven set over medium-high heat, heat about 3-4 inches of oil to 350°F.
Canola oil
Remove one chicken piece from the buttermilk. Let the excess liquid drip off.
Dredge the chicken in the flour, pressing it firmly into the dish to ensure the flour fully coats the piece.
Gently drop the chicken piece into the oil and fry for 8-10 minutes.
Transfer the chicken to a plate or sheet pan lined with paper towel.
Repeat the dredging and frying steps for all of the chicken pieces, frying about 3-4 pieces at a time.
Deep Fryer
OR
Dutch Oven
Deep Frying Thermometer
Baking Sheet
Instant Read Meat Thermometer
Buttermilk:Â
If you don’t have buttermilk, you can make your own by measuring out
1¾ cups of milk, removing 1¾ tablespoons, and adding 1¾ tablespoons of white vinegar or lemon juice. Stir well and let stand for 5 minutes before using.
I like to use a whole chicken, but you can also use your favorite parts!
For gluten-free Kentucky fried chicken, swap the all-purpose flour for gluten-free 1:1 flour.
You can use any neutral oil with a high smoke point, such as vegetable, peanut, or avocado.
After marinating your chicken, pat it dry before breading it. This will help the flour stick better.
Coat the chicken thoroughly with flour.
Be sure not to overcrowd the pot. Overcrowding will reduce the oil temperature, leading to oily, soggy chicken.
Always let the oil come back up to temperature before adding more chicken.
Resist the urge to turn the chicken over until you see a golden brown line all the way around the sides of the chicken. This line tells you that the breading is evenly crispy.
Place the chicken pieces in a warm oven to keep them crisp while you continue frying the rest of the chicken.
Storage:Â
Store Kentucky fried chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Serving:
2
pieces
Calories:
995
kcal
Carbohydrates:
61
g
Protein:
47
g
Fat:
62
g
Saturated Fat:
13
g
Polyunsaturated Fat:
15
g
Monounsaturated Fat:
31
g
Trans Fat:
0.3
g
Cholesterol:
154
mg
Sodium:
4321
mg
Potassium:
796
mg
Fiber:
6
g
Sugar:
6
g
Vitamin A:
3802
IU
Vitamin C:
4
mg
Calcium:
213
mg
Iron:
8
mg
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Kentucky Fried Chicken Step by Step
Marinate in Buttermilk:Â
Cut 1 whole chicken into 8 pieces. Next, pour 1¾ cups of buttermilk in a large bowl. Add the chicken pieces to the buttermilk, cover the bowl with plastic wrap, and marinate for at least 1 hour in the fridge, or up to overnight.
Mix the Herbs & Spices:Â
In a shallow dish, combine 2 cups of all-purpose flour, ¼ cup of ground paprika, 2 tablespoons of kosher salt, 1 tablespoon of dry mustard, 1 tablespoon of white pepper, 2 teaspoons of ground ginger, 2 teaspoons of dried thyme, 2 teaspoons of dried basil, 2 teaspoons of freshly ground black pepper, 1 teaspoon of dried oregano, 1 teaspoon of celery salt, and 1 teaspoon of garlic powder.
Heat the Oil:Â
In a deep fryer or large Dutch oven set over medium-high heat, heat about 3-4 inches of canola oil to 350°F.
Dredge the Chicken:Â
Working with one piece of chicken at a time, remove a piece from the buttermilk and let the excess liquid drip off. Then dredge the chicken in the seasoned flour, pressing it firmly into the dish to ensure the flour fully coats the piece.
Fry the Chicken:Â
Gently drop the chicken piece into the hot oil and fry for 8-10 minutes. Transfer the fried chicken to a plate or sheet pan lined with paper towel. Then repeat the dredging and frying steps for all of the chicken pieces, frying about 3-4 pieces at a time.
What is the KFC secret recipe?
According to the
Chicago Tribune
, the original recipe consists of 11 herbs and spices, including: salt, thyme, basil, oregano, celery salt, black pepper, dried mustard, paprika, garlic salt, ground ginger, and white pepper.
How do I cut up a whole chicken?
With the chicken breast side up, pull each leg away from the body, then slice through the skin between the breast and drumstick. Turn the chicken onto its side and bend each leg back until the thighbone pops out of its socket. Cut through the joint and skin to detach the leg completely, then pull each wing away from the body and cut through the joint. Lift up the chicken and cut down through the ribcage and then shoulder joints to separate the breast from the back. Place the breast skin side down. Split the center bone using a chopping motion, then slice through the meat and skin to separate it into 2 pieces. To divide the legs, turn each skin side down and cut through the joints along the white fat line to separate the thigh from the drumstick.
How long should I marinate Kentucky fried chicken for?
I recommend marinating the chicken overnight if you have time, but 1 hour is sufficient if you’re in a hurry.
Why is my Kentucky fried chicken burnt on the outside but raw in the middle?
If your heat is set too high, you’ll end up with chicken that has a burnt exterior but is still raw and uncooked inside. Be sure to use a thermometer to check your oil temperature often, and use an instant-read thermometer to check the internal temperature of the meat.
Why is my Kentucky fried chicken oily/soggy?
If your heat is set too low, it can take too long for the chicken to fry, and it will become dense, oily, and soggy. Be sure to use a thermometer to check your oil temperature often, and don’t overload the Dutch oven with too many pieces of chicken at once.
Can I make Kentucky fried chicken in an air fryer?
Yes! Preheat your air fryer to 390°F and lay parchment along the bottom so that the chicken doesn’t stick. Place the chicken in the air fryer in a single layer with no pieces touching one another (you may have to fry in batches) and air fry for about 25 minutes, flipping once halfway, or until the internal temperature reaches 165°F.
More Fried Chicken Recipes We Love!
Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes. | |||||||||
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# Kentucky Fried Chicken (Copycat Recipe)
[](https://www.thecookierookie.com/food-blogger/)
By [Becky Hardin](https://www.thecookierookie.com/food-blogger/)
Published Jan 8, 2023
4\.73
[Read 13 Reviews](https://www.thecookierookie.com/kentucky-fried-chicken-copycat-recipe/#comments)
Prep 20 minutes mins
Cook 20 minutes mins
Servings 4 people
[](https://www.thecookierookie.com/food-blogger/)
By [Becky Hardin](https://www.thecookierookie.com/food-blogger/)
Published Jan 8, 2023
[Jump to Recipe](https://www.thecookierookie.com/kentucky-fried-chicken-copycat-recipe/#wprm-recipe-container-138444)
[Watch Video](https://www.thecookierookie.com/kentucky-fried-chicken-copycat-recipe/#wprm-recipe-video-container-138444)
Kentucky Fried Chicken always makes me think of childhood and diving into the bucket to claim the crispiest, tastiest piece. The perfectly seasoned chicken with those 11 secret herbs and spices is now an easy recipe I can replicate at home. This KFC copycat recipe for crispy fried chicken is the ultimate comfort food and incredibly satisfying on cold winter nights\!
Share Recipe
I love recreating the nostalgic taste of Kentucky Fried Chicken anytime in my kitchen, especially to go with my [crockpot mashed potatoes](https://www.thecookierookie.com/crockpot-mashed-potatoes/). Lucky for me, the *Chicago Tribune* leaked the [original family recipe](https://www.chicagotribune.com/travel/ct-kfc-recipe-revealed-20160818-story.html) in 2016 and revealed the list of 11 secret herbs and spices that make it taste so good.
It might seem intimidating to deep fry chicken if you’ve never done it before, but it’s easier than I thought. This simple KFC fried chicken recipe is easy-peasy if you have a thermometer and a timer. It comes out finger-lickin good, just like the original\!
## Ingredients for KFC Fried Chicken
- **Chicken:** I use a whole chicken and break it down into 8 pieces to make it like a classic bucket of KFC. But you can fry any chicken pieces you want, including all breasts or thighs.
- **Buttermilk:** This tenderizes the chicken to make it extra juicy.
- **Flour:** Use all-purpose flour as the base of the seasoned breading.
- **Herbs & Spices:** The original 11 herbs & spices are ground paprika, dry mustard, white pepper, ground ginger, dried thyme, dried basil, dried oregano, celery salt, garlic powder, and salt & pepper.
- **Oil:** Canola oil or another [high smoke point oil](https://www.thecookierookie.com/cooking-oil-smoke-points/) works best for deep frying.
**Trademark Note**: In the spirit of transparency, I want to note that this is a copycat recipe for an existing product. [Kentucky Fried Chicken](https://www.kfc.com/) is a proprietary brand to which I want to acknowledge and give credit.
## Tips for Success
- After marinating your chicken, pat it dry before breading it. This will help the flour stick better.
- I’ve found that it’s best not to overcrowd the pot while frying. This will reduce the oil temperature, leading to oily, soggy chicken. Always let the oil come back up to temperature (use a thermometer) before adding more chicken.
- Resist the urge to turn the chicken over until you see a golden brown line all the way around the sides of the chicken. This line tells you that the breading is evenly crispy.
- Place the chicken pieces in a warm oven to keep them crisp while you continue frying the rest of the chicken.
- Marinate the chicken pieces in buttermilk overnight in the refrigerator the day before you plan to fry the chicken for the most tender chicken\!
- For gluten-free Kentucky fried chicken, swap the all-purpose flour for gluten-free 1:1 flour.
## How to Store and Reheat
Store leftover Kentucky fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken pieces on a wire rack set in a baking sheet in a 400°F oven for 15-20 minutes, or until 165°F internally.
Freeze KFC chicken tightly wrapped in aluminum foil and set in a Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
## Serving Suggestions
I wouldn’t dare bring home a bucket of Kentucky Fried Chicken without [mashed potatoes](https://www.thecookierookie.com/creamy-mashed-potatoes/) and all the sides, so of course I have to make my favorites at home to go with my copycat recipe! I get the [coleslaw](https://www.thecookierookie.com/homemade-creamy-coleslaw-recipe/) ready ahead of time, make some [quick mac and cheese](https://www.thecookierookie.com/15-minute-mac-cheese/), whip up this [creamy corn](https://www.thecookierookie.com/creamed-corn/), and bake [fresh buttermilk biscuits](https://www.thecookierookie.com/easy-buttermilk-biscuits-recipe/) to finish it off. Trust me, it’s worth the effort to add the sides\!
### 5-Star Review
“Love this recipe! It’s a family favorite in our house!” – Marlena
Recipe Card
## Kentucky Fried Chicken Recipe
4\.73 from 47 votes
Prep: 20 minutes mins
Cook: 20 minutes mins
Marinade Time: 1 hour hr
Total: 1 hour hr 40 minutes mins
Servings: 4 people
Author: [Becky Hardin](https://www.thecookierookie.com/food-blogger/)
[Print](https://www.thecookierookie.com/wprm_print/kentucky-fried-chicken-recipe)
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Make Kentucky Fried Chicken at home with this recipe that reveals all the secret herbs and spices you need for the authentic taste you crave.
**Step-by-step photos can be seen below the recipe card.**
### Ingredients 1x 2x 3x
- â–˘
1\¾ cups buttermilk (see note)
- â–˘
1 whole chicken cut into 8 pieces
- â–˘
2 cups all-purpose flour
- â–˘
\¼ cup ground paprika
- â–˘
2 tablespoons kosher salt
- â–˘
1 tablespoon dry mustard
- â–˘
1 tablespoon white pepper
- â–˘
2 teaspoons ground ginger
- â–˘
2 teaspoons dried thyme
- â–˘
2 teaspoons dried basil
- â–˘
2 teaspoons freshly ground black pepper
- â–˘
1 teaspoon dried oregano
- â–˘
1 teaspoon celery salt
- â–˘
1 teaspoon garlic powder
- â–˘
Canola oil for frying
### Video
### Instructions
- Pour the buttermilk in a large bowl.
1\¾ cups buttermilk
- Add in the chicken, cover the bowl with plastic wrap, and marinate for at least 1 hour or up to overnight.
1 whole chicken
- Combine the flour and seasonings in a shallow dish.
2 cups all-purpose flour, \¼ cup ground paprika, 2 tablespoons kosher salt, 1 tablespoon dry mustard, 1 tablespoon white pepper, 2 teaspoons ground ginger, 2 teaspoons dried thyme, 2 teaspoons dried basil, 2 teaspoons freshly ground black pepper, 1 teaspoon dried oregano, 1 teaspoon celery salt, 1 teaspoon garlic powder
- In a deep fryer or large Dutch oven set over medium-high heat, heat about 3-4 inches of oil to 350°F.
Canola oil
- Remove one chicken piece from the buttermilk. Let the excess liquid drip off.
- Dredge the chicken in the flour, pressing it firmly into the dish to ensure the flour fully coats the piece.
- Gently drop the chicken piece into the oil and fry for 8-10 minutes.
- Transfer the chicken to a plate or sheet pan lined with paper towel.
- Repeat the dredging and frying steps for all of the chicken pieces, frying about 3-4 pieces at a time.
### Equipment
- Deep Fryer OR
- Dutch Oven
- Deep Frying Thermometer
- Baking Sheet
- Instant Read Meat Thermometer
### Becky’s Tips
- **Buttermilk:** If you don’t have buttermilk, you can make your own by measuring out 1\¾ cups of milk, removing 1\¾ tablespoons, and adding 1\¾ tablespoons of white vinegar or lemon juice. Stir well and let stand for 5 minutes before using.
- I like to use a whole chicken, but you can also use your favorite parts\!
- For gluten-free Kentucky fried chicken, swap the all-purpose flour for gluten-free 1:1 flour.
- You can use any neutral oil with a high smoke point, such as vegetable, peanut, or avocado.
- After marinating your chicken, pat it dry before breading it. This will help the flour stick better.
- Coat the chicken thoroughly with flour.
- Be sure not to overcrowd the pot. Overcrowding will reduce the oil temperature, leading to oily, soggy chicken.
- Always let the oil come back up to temperature before adding more chicken.
- Resist the urge to turn the chicken over until you see a golden brown line all the way around the sides of the chicken. This line tells you that the breading is evenly crispy.
- Place the chicken pieces in a warm oven to keep them crisp while you continue frying the rest of the chicken.
**Storage:** Store Kentucky fried chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Serving: 2piecesCalories: 995kcalCarbohydrates: 61gProtein: 47gFat: 62gSaturated Fat: 13gPolyunsaturated Fat: 15gMonounsaturated Fat: 31gTrans Fat: 0\.3gCholesterol: 154mgSodium: 4321mgPotassium: 796mgFiber: 6gSugar: 6gVitamin A: 3802IUVitamin C: 4mgCalcium: 213mgIron: 8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? [Leave a comment\!](https://www.thecookierookie.com/kentucky-fried-chicken-copycat-recipe/#comments)
## How to Make Kentucky Fried Chicken Step by Step
**Marinate in Buttermilk:** Cut 1 whole chicken into 8 pieces. Next, pour 1\¾ cups of buttermilk in a large bowl. Add the chicken pieces to the buttermilk, cover the bowl with plastic wrap, and marinate for at least 1 hour in the fridge, or up to overnight.
**Mix the Herbs & Spices:** In a shallow dish, combine 2 cups of all-purpose flour, \¼ cup of ground paprika, 2 tablespoons of kosher salt, 1 tablespoon of dry mustard, 1 tablespoon of white pepper, 2 teaspoons of ground ginger, 2 teaspoons of dried thyme, 2 teaspoons of dried basil, 2 teaspoons of freshly ground black pepper, 1 teaspoon of dried oregano, 1 teaspoon of celery salt, and 1 teaspoon of garlic powder.
**Heat the Oil:** In a deep fryer or large Dutch oven set over medium-high heat, heat about 3-4 inches of canola oil to 350°F.
**Dredge the Chicken:** Working with one piece of chicken at a time, remove a piece from the buttermilk and let the excess liquid drip off. Then dredge the chicken in the seasoned flour, pressing it firmly into the dish to ensure the flour fully coats the piece.
**Fry the Chicken:** Gently drop the chicken piece into the hot oil and fry for 8-10 minutes. Transfer the fried chicken to a plate or sheet pan lined with paper towel. Then repeat the dredging and frying steps for all of the chicken pieces, frying about 3-4 pieces at a time.
**What is the KFC secret recipe?**
According to the *Chicago Tribune*, the original recipe consists of 11 herbs and spices, including: salt, thyme, basil, oregano, celery salt, black pepper, dried mustard, paprika, garlic salt, ground ginger, and white pepper.
**How do I cut up a whole chicken?**
With the chicken breast side up, pull each leg away from the body, then slice through the skin between the breast and drumstick. Turn the chicken onto its side and bend each leg back until the thighbone pops out of its socket. Cut through the joint and skin to detach the leg completely, then pull each wing away from the body and cut through the joint. Lift up the chicken and cut down through the ribcage and then shoulder joints to separate the breast from the back. Place the breast skin side down. Split the center bone using a chopping motion, then slice through the meat and skin to separate it into 2 pieces. To divide the legs, turn each skin side down and cut through the joints along the white fat line to separate the thigh from the drumstick.
**How long should I marinate Kentucky fried chicken for?**
I recommend marinating the chicken overnight if you have time, but 1 hour is sufficient if you’re in a hurry.
**Why is my Kentucky fried chicken burnt on the outside but raw in the middle?**
If your heat is set too high, you’ll end up with chicken that has a burnt exterior but is still raw and uncooked inside. Be sure to use a thermometer to check your oil temperature often, and use an instant-read thermometer to check the internal temperature of the meat.
**Why is my Kentucky fried chicken oily/soggy?**
If your heat is set too low, it can take too long for the chicken to fry, and it will become dense, oily, and soggy. Be sure to use a thermometer to check your oil temperature often, and don’t overload the Dutch oven with too many pieces of chicken at once.
**Can I make Kentucky fried chicken in an air fryer?**
Yes! Preheat your air fryer to 390°F and lay parchment along the bottom so that the chicken doesn’t stick. Place the chicken in the air fryer in a single layer with no pieces touching one another (you may have to fry in batches) and air fry for about 25 minutes, flipping once halfway, or until the internal temperature reaches 165°F.
## More Fried Chicken Recipes We Love\!
[](https://www.thecookierookie.com/best-ever-buttermilk-fried-chicken/)
### [Buttermilk Fried Chicken Recipe](https://www.thecookierookie.com/best-ever-buttermilk-fried-chicken/)
[](https://www.thecookierookie.com/baked-fried-chicken/)
### [Fried Chicken Breast](https://www.thecookierookie.com/baked-fried-chicken/)
[](https://www.thecookierookie.com/air-fryer-fried-chicken/)
### [Air Fryer Fried Chicken](https://www.thecookierookie.com/air-fryer-fried-chicken/)
[](https://www.thecookierookie.com/fried-chicken-wings/)
### [Fried Chicken Wings](https://www.thecookierookie.com/fried-chicken-wings/)
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Meet Becky Hardin
Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.
[Read More About Becky Hardin](https://www.thecookierookie.com/food-blogger/)
4\.73 from 47 votes ([42 ratings without comment](https://www.thecookierookie.com/kentucky-fried-chicken-copycat-recipe/))
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Lipee
September 24, 2024 11:01 am
If you eat something special with Mexican Kentucky chicken, it would be really great! You can serve it with a spicy salsa sauce or guacamole. It would be very tasty to have it with greens, corn, and salad. If you want to keep it light, you can serve a refreshing drink like lemonade or iced tea. How does that sound?
1
Reply
Marlena
December 8, 2023 6:17 pm
Love this recipe! It’s a family favorite in our house\!
0
Reply
Samantha Marceau
December 11, 2023 8:30 am
Reply to [Marlena](https://www.thecookierookie.com/kentucky-fried-chicken-copycat-recipe/#comment-113343)
We’re so happy to hear you love it, Marlena\!
0
Reply
Marlena Quinonez
December 8, 2023 6:15 pm
Love this recipe! It’s a family favorite in our house\!
1
Reply
Sara
May 17, 2023 10:28 am
Would it work to also air fry this chicken as a healthier option?
1
Reply
Samantha Marceau
May 18, 2023 9:14 am
Reply to [Sara](https://www.thecookierookie.com/kentucky-fried-chicken-copycat-recipe/#comment-110755)
Hi Sara, try this [recipe (click here)](https://www.thecookierookie.com/air-fryer-fried-chicken/)\!
0
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Patricia
January 23, 2023 1:15 pm
Becky: An easier way to make your own buttermilk is to use a 2 cup measure, add 1-3/4 T vinegar, then fill cup to 1-3/4, rather than having to remove the milk to add vinegar. Saves a step.
3
Reply
Samantha Marceau
January 23, 2023 4:23 pm
Reply to [Patricia](https://www.thecookierookie.com/kentucky-fried-chicken-copycat-recipe/#comment-109272)
Thanks for sharing, Patricia\!
1
Reply
Shannon
January 8, 2023 9:32 pm
I worked at KFC in my early 20’s.. they didn’t dip it in buttermilk and there’s another ingredient they’re not telling you…
5
Reply
Samantha Marceau
January 9, 2023 9:21 am
Reply to [Shannon](https://www.thecookierookie.com/kentucky-fried-chicken-copycat-recipe/#comment-109054)
Thanks for sharing your experience, Shannon\!
0
Reply
Adele
January 9, 2023 12:00 pm
Reply to [Shannon](https://www.thecookierookie.com/kentucky-fried-chicken-copycat-recipe/#comment-109054)
Can you share the other ingredient?
2
Reply
Vsmith
February 6, 2023 3:59 pm
Reply to [Shannon](https://www.thecookierookie.com/kentucky-fried-chicken-copycat-recipe/#comment-109054)
I would assume its probably MSG..
3
Reply
Steve
December 6, 2023 9:35 pm
Reply to [Shannon](https://www.thecookierookie.com/kentucky-fried-chicken-copycat-recipe/#comment-109054)
There is a herb called Savory that gives KFC that unique flavor.
0
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Welcome\!
Hi, I'm Becky Hardin. Here at The Cookie Rookie, I lead a team of dedicated recipe developers who work hard to make sure each recipe is simple and delicious. We test everything multiple times to get it just right! Our goal is to make cooking for your family easy, delish, and fun.
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Kentucky Fried Chicken always makes me think of childhood and diving into the bucket to claim the crispiest, tastiest piece. The perfectly seasoned chicken with those 11 secret herbs and spices is now an easy recipe I can replicate at home. This KFC copycat recipe for crispy fried chicken is the ultimate comfort food and incredibly satisfying on cold winter nights\!
I love recreating the nostalgic taste of Kentucky Fried Chicken anytime in my kitchen, especially to go with my [crockpot mashed potatoes](https://www.thecookierookie.com/crockpot-mashed-potatoes/). Lucky for me, the *Chicago Tribune* leaked the [original family recipe](https://www.chicagotribune.com/travel/ct-kfc-recipe-revealed-20160818-story.html) in 2016 and revealed the list of 11 secret herbs and spices that make it taste so good.
It might seem intimidating to deep fry chicken if you’ve never done it before, but it’s easier than I thought. This simple KFC fried chicken recipe is easy-peasy if you have a thermometer and a timer. It comes out finger-lickin good, just like the original\!
## Ingredients for KFC Fried Chicken
- **Chicken:** I use a whole chicken and break it down into 8 pieces to make it like a classic bucket of KFC. But you can fry any chicken pieces you want, including all breasts or thighs.
- **Buttermilk:** This tenderizes the chicken to make it extra juicy.
- **Flour:** Use all-purpose flour as the base of the seasoned breading.
- **Herbs & Spices:** The original 11 herbs & spices are ground paprika, dry mustard, white pepper, ground ginger, dried thyme, dried basil, dried oregano, celery salt, garlic powder, and salt & pepper.
- **Oil:** Canola oil or another [high smoke point oil](https://www.thecookierookie.com/cooking-oil-smoke-points/) works best for deep frying.
**Trademark Note**: In the spirit of transparency, I want to note that this is a copycat recipe for an existing product. [Kentucky Fried Chicken](https://www.kfc.com/) is a proprietary brand to which I want to acknowledge and give credit.
## Tips for Success
- After marinating your chicken, pat it dry before breading it. This will help the flour stick better.
- I’ve found that it’s best not to overcrowd the pot while frying. This will reduce the oil temperature, leading to oily, soggy chicken. Always let the oil come back up to temperature (use a thermometer) before adding more chicken.
- Resist the urge to turn the chicken over until you see a golden brown line all the way around the sides of the chicken. This line tells you that the breading is evenly crispy.
- Place the chicken pieces in a warm oven to keep them crisp while you continue frying the rest of the chicken.
- Marinate the chicken pieces in buttermilk overnight in the refrigerator the day before you plan to fry the chicken for the most tender chicken\!
- For gluten-free Kentucky fried chicken, swap the all-purpose flour for gluten-free 1:1 flour.
## How to Store and Reheat
Store leftover Kentucky fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken pieces on a wire rack set in a baking sheet in a 400°F oven for 15-20 minutes, or until 165°F internally.
Freeze KFC chicken tightly wrapped in aluminum foil and set in a Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
## Serving Suggestions
I wouldn’t dare bring home a bucket of Kentucky Fried Chicken without [mashed potatoes](https://www.thecookierookie.com/creamy-mashed-potatoes/) and all the sides, so of course I have to make my favorites at home to go with my copycat recipe! I get the [coleslaw](https://www.thecookierookie.com/homemade-creamy-coleslaw-recipe/) ready ahead of time, make some [quick mac and cheese](https://www.thecookierookie.com/15-minute-mac-cheese/), whip up this [creamy corn](https://www.thecookierookie.com/creamed-corn/), and bake [fresh buttermilk biscuits](https://www.thecookierookie.com/easy-buttermilk-biscuits-recipe/) to finish it off. Trust me, it’s worth the effort to add the sides\!
### 5-Star Review
“Love this recipe! It’s a family favorite in our house!” – Marlena
- â–˘
1\¾ cups buttermilk (see note)
- â–˘
1 whole chicken cut into 8 pieces
- â–˘
2 cups all-purpose flour
- â–˘
\¼ cup ground paprika
- â–˘
2 tablespoons kosher salt
- â–˘
1 tablespoon dry mustard
- â–˘
1 tablespoon white pepper
- â–˘
2 teaspoons ground ginger
- â–˘
2 teaspoons dried thyme
- â–˘
2 teaspoons dried basil
- â–˘
2 teaspoons freshly ground black pepper
- â–˘
1 teaspoon dried oregano
- â–˘
1 teaspoon celery salt
- â–˘
1 teaspoon garlic powder
- â–˘
Canola oil for frying
- Pour the buttermilk in a large bowl.
1\¾ cups buttermilk
- Add in the chicken, cover the bowl with plastic wrap, and marinate for at least 1 hour or up to overnight.
1 whole chicken
- Combine the flour and seasonings in a shallow dish.
2 cups all-purpose flour, \¼ cup ground paprika, 2 tablespoons kosher salt, 1 tablespoon dry mustard, 1 tablespoon white pepper, 2 teaspoons ground ginger, 2 teaspoons dried thyme, 2 teaspoons dried basil, 2 teaspoons freshly ground black pepper, 1 teaspoon dried oregano, 1 teaspoon celery salt, 1 teaspoon garlic powder
- In a deep fryer or large Dutch oven set over medium-high heat, heat about 3-4 inches of oil to 350°F.
Canola oil
- Remove one chicken piece from the buttermilk. Let the excess liquid drip off.
- Dredge the chicken in the flour, pressing it firmly into the dish to ensure the flour fully coats the piece.
- Gently drop the chicken piece into the oil and fry for 8-10 minutes.
- Transfer the chicken to a plate or sheet pan lined with paper towel.
- Repeat the dredging and frying steps for all of the chicken pieces, frying about 3-4 pieces at a time.
- Deep Fryer OR
- Dutch Oven
- Deep Frying Thermometer
- Baking Sheet
- Instant Read Meat Thermometer
- **Buttermilk:** If you don’t have buttermilk, you can make your own by measuring out 1\¾ cups of milk, removing 1\¾ tablespoons, and adding 1\¾ tablespoons of white vinegar or lemon juice. Stir well and let stand for 5 minutes before using.
- I like to use a whole chicken, but you can also use your favorite parts\!
- For gluten-free Kentucky fried chicken, swap the all-purpose flour for gluten-free 1:1 flour.
- You can use any neutral oil with a high smoke point, such as vegetable, peanut, or avocado.
- After marinating your chicken, pat it dry before breading it. This will help the flour stick better.
- Coat the chicken thoroughly with flour.
- Be sure not to overcrowd the pot. Overcrowding will reduce the oil temperature, leading to oily, soggy chicken.
- Always let the oil come back up to temperature before adding more chicken.
- Resist the urge to turn the chicken over until you see a golden brown line all the way around the sides of the chicken. This line tells you that the breading is evenly crispy.
- Place the chicken pieces in a warm oven to keep them crisp while you continue frying the rest of the chicken.
**Storage:** Store Kentucky fried chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Serving: 2piecesCalories: 995kcalCarbohydrates: 61gProtein: 47gFat: 62gSaturated Fat: 13gPolyunsaturated Fat: 15gMonounsaturated Fat: 31gTrans Fat: 0\.3gCholesterol: 154mgSodium: 4321mgPotassium: 796mgFiber: 6gSugar: 6gVitamin A: 3802IUVitamin C: 4mgCalcium: 213mgIron: 8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
## How to Make Kentucky Fried Chicken Step by Step
**Marinate in Buttermilk:** Cut 1 whole chicken into 8 pieces. Next, pour 1\¾ cups of buttermilk in a large bowl. Add the chicken pieces to the buttermilk, cover the bowl with plastic wrap, and marinate for at least 1 hour in the fridge, or up to overnight.
**Mix the Herbs & Spices:** In a shallow dish, combine 2 cups of all-purpose flour, \¼ cup of ground paprika, 2 tablespoons of kosher salt, 1 tablespoon of dry mustard, 1 tablespoon of white pepper, 2 teaspoons of ground ginger, 2 teaspoons of dried thyme, 2 teaspoons of dried basil, 2 teaspoons of freshly ground black pepper, 1 teaspoon of dried oregano, 1 teaspoon of celery salt, and 1 teaspoon of garlic powder.
**Heat the Oil:** In a deep fryer or large Dutch oven set over medium-high heat, heat about 3-4 inches of canola oil to 350°F.
**Dredge the Chicken:** Working with one piece of chicken at a time, remove a piece from the buttermilk and let the excess liquid drip off. Then dredge the chicken in the seasoned flour, pressing it firmly into the dish to ensure the flour fully coats the piece.
**Fry the Chicken:** Gently drop the chicken piece into the hot oil and fry for 8-10 minutes. Transfer the fried chicken to a plate or sheet pan lined with paper towel. Then repeat the dredging and frying steps for all of the chicken pieces, frying about 3-4 pieces at a time.
**What is the KFC secret recipe?**
According to the *Chicago Tribune*, the original recipe consists of 11 herbs and spices, including: salt, thyme, basil, oregano, celery salt, black pepper, dried mustard, paprika, garlic salt, ground ginger, and white pepper.
**How do I cut up a whole chicken?**
With the chicken breast side up, pull each leg away from the body, then slice through the skin between the breast and drumstick. Turn the chicken onto its side and bend each leg back until the thighbone pops out of its socket. Cut through the joint and skin to detach the leg completely, then pull each wing away from the body and cut through the joint. Lift up the chicken and cut down through the ribcage and then shoulder joints to separate the breast from the back. Place the breast skin side down. Split the center bone using a chopping motion, then slice through the meat and skin to separate it into 2 pieces. To divide the legs, turn each skin side down and cut through the joints along the white fat line to separate the thigh from the drumstick.
**How long should I marinate Kentucky fried chicken for?**
I recommend marinating the chicken overnight if you have time, but 1 hour is sufficient if you’re in a hurry.
**Why is my Kentucky fried chicken burnt on the outside but raw in the middle?**
If your heat is set too high, you’ll end up with chicken that has a burnt exterior but is still raw and uncooked inside. Be sure to use a thermometer to check your oil temperature often, and use an instant-read thermometer to check the internal temperature of the meat.
**Why is my Kentucky fried chicken oily/soggy?**
If your heat is set too low, it can take too long for the chicken to fry, and it will become dense, oily, and soggy. Be sure to use a thermometer to check your oil temperature often, and don’t overload the Dutch oven with too many pieces of chicken at once.
**Can I make Kentucky fried chicken in an air fryer?**
Yes! Preheat your air fryer to 390°F and lay parchment along the bottom so that the chicken doesn’t stick. Place the chicken in the air fryer in a single layer with no pieces touching one another (you may have to fry in batches) and air fry for about 25 minutes, flipping once halfway, or until the internal temperature reaches 165°F.
More Fried Chicken Recipes We Love\!
Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes. | |||||||||
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