Homemade Kentucky Fried Chicken Recipe: Easy Copycat KFC at Home
Make crispy, flavorful fried chicken at home with this copycat recipe.
What You'll Need
- 1 whole chicken (3-4 lbs), cut into 8 pieces
- 1 quart buttermilk
- 2 large eggs
- 2 cups all-purpose flour
- 2/3 tablespoon salt
- 1/2 tablespoon dried thyme
- 1/2 tablespoon dried basil
- 1/2 tablespoon dried oregano
- 1/2 tablespoon celery salt
- 1/2 tablespoon ground black pepper
- 1/2 tablespoon dried mustard
- 1/2 tablespoon ground ginger
- 1/2 tablespoon ground white pepper
- 1/2 tablespoon garlic salt
- 1/2 tablespoon ground paprika
- Canola, vegetable, or peanut oil for frying
- Large Dutch oven or deep fryer
- Meat thermometer
- Whisk
- Large mixing bowls
- Tongs
- Wire rack with baking sheet
- Paper towels
This recipe yields crispy, juicy fried chicken with a blend of herbs and spices. Use a whole chicken cut into 8 pieces, marinate in buttermilk, coat in seasoned flour, and fry until golden.
Marinate the Chicken
Wash and pat dry the chicken pieces. In a large bowl, whisk buttermilk and eggs until combined. Submerge chicken in the mixture, cover, and refrigerate for at least 2 hours or overnight.
Mix the Spice Blend
In a separate large bowl, combine flour, salt, thyme, basil, oregano, celery salt, black pepper, mustard, ginger, white pepper, garlic salt, and paprika. Stir until evenly mixed.
Coat the Chicken
Remove chicken from buttermilk, letting excess drip off. Do not rinse. Dredge each piece in the flour mixture, pressing to adhere. Shake off excess and place on a wire rack. Let rest for 10 minutes.
Heat the Oil
Pour oil into a Dutch oven or deep fryer to a depth of 3 inches. Heat over medium-high until it reaches 350°F (175°C) on a meat thermometer.
Fry the Chicken
Place 2-3 pieces into the hot oil without overcrowding. Fry for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain 350°F.
Drain and Serve
Remove chicken with tongs and drain on a wire rack over a baking sheet or on paper towels. Let rest for 5 minutes before serving.
Tip
For extra crispiness, double-dip: coat in flour, dip back in buttermilk, then coat in flour again.
Warning
Hot oil can cause burns. Keep children away from the frying area. Use a thermometer to avoid overheating oil.
