Quick & Easy Homemade KFC-Style Chicken Recipe

Crispy, juicy, and full of flavor — just like your favorite fast-food fried chicken, but made right at home!

If you’ve ever craved that irresistible crunch and juicy tenderness of KFC chicken, you’ll love this easy homemade version. It’s budget-friendly, family-approved, and uses simple pantry ingredients — no secret lab or deep fryer required! With the right mix of spices, a bit of patience, and some frying magic, you’ll get golden, perfectly seasoned chicken that rivals the Colonel’s.

Ingredients

For the Chicken Marinade:

1 kg chicken pieces (drumsticks, thighs, or breast portions — skin-on for best results)
2 cups buttermilk (or make your own by mixing 2 cups milk + 1 tbsp white vinegar or lemon juice and letting it sit for 10 minutes)

For the Coating:

2 cups all-purpose flour
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1 tsp salt
(Optional) ½ tsp cayenne pepper or chili powder for heat
(Optional) 1 tsp dried herbs (thyme or oregano) for a subtle aroma

For Frying:

Oil for deep frying (vegetable, canola, or sunflower oil)

Instructions

1. Marinate the Chicken

Place the chicken pieces in a large bowl or zip-top bag.
Pour the buttermilk over the chicken, ensuring every piece is fully coated.
Cover and refrigerate for at least 2 hours, or overnight for maximum tenderness.
Why it works:

Buttermilk breaks down the proteins in the chicken, making it juicy and tender, while also helping the coating stick better.

2. Prepare the Coating

In a large bowl, combine the flour, paprika, garlic powder, onion powder, black pepper, salt, and any optional spices or herbs.
Mix well until the seasoning is evenly distributed.

Tip: For extra crunch, add ¼ cup of cornstarch to the flour mix.

3. Coat the Chicken

Remove the chicken from the buttermilk, letting the excess drip off.
Dredge each piece in the seasoned flour mixture, pressing the coating firmly so it sticks well.
For an extra-crispy double coating:
- Dip the floured chicken back into the buttermilk.
- Then coat it again in the flour mixture.

Set the coated chicken on a wire rack or plate for 10–15 minutes. This helps the coating “set” before frying, so it doesn’t fall off in the oil.

4. Heat the Oil

Pour oil into a deep pot or skillet until it’s about 2 inches deep.
Heat the oil to 170–175°C (340–350°F).
(If you don’t have a thermometer, drop in a pinch of flour — it should sizzle gently without burning.)

5. Fry the Chicken

Fry the chicken in batches — don’t overcrowd the pan, or the temperature will drop.
Cook for about 12–15 minutes total, turning occasionally, until golden brown and fully cooked inside (internal temperature: 74°C / 165°F).
Transfer to a wire rack or paper towel–lined tray to drain excess oil.

Tip: For oven-frying, bake at 400°F (200°C) for 40–45 minutes, flipping halfway through, until crispy and cooked through.

6. Serve

Serve your crispy homemade fried chicken hot, alongside your favorite sides like:

Mashed potatoes and gravy
Coleslaw
Corn on the cob
Biscuits or fries

Add a drizzle of honey or hot sauce for a Southern twist!

Storage & Reheating

Fridge: Store leftovers in an airtight container for up to 3 days.
Reheat: To keep it crispy, warm in a preheated oven at 180°C (350°F) for 10–15 minutes.
Freezer: Freeze cooked chicken for up to 2 months. Thaw overnight before reheating.

Tips for KFC-Level Perfection

Use bone-in chicken for maximum flavor and moisture.
Rest the coated chicken before frying — it’s the secret to that crunchy crust.
Maintain oil temperature — too low and the coating gets soggy; too high and it burns.
Add a teaspoon of baking powder to your flour mix for a lighter, crispier crust.

Why You’ll Love This Recipe

Uses simple ingredients — no mystery spices!
Crispy on the outside, juicy on the inside
Budget-friendly and easy to make
Perfect for family dinners, picnics, or game night

Final Thoughts

There’s nothing quite like homemade fried chicken that beats the takeout craving. With this KFC-style recipe, you get the same addictive crunch, savory flavor, and golden finish — all made in your own kitchen. Once you try it, you’ll never look at fast-food chicken the same way again.