I’ve been chasing that classic fast food fried chicken flavor at home for years, and this recipe is the closest I’ve gotten. 🍗
It’s got that same crunchy, well seasoned coating and juicy meat underneath that makes fried chicken so hard to stop eating.
This isn’t an official copy, just my own version inspired by that familiar flavor everyone knows and loves.
Once you fry a batch of this at home, you might find yourself skipping the drive thru altogether.
Why This Recipe Works
A buttermilk soak tenderizes the chicken while also helping the seasoned flour coating stick better once it hits the hot oil.
Using a blend of herbs and spices in the flour, instead of just salt and pepper, is what gives this that signature well seasoned flavor.
And frying at the right temperature is what gives you that deeply golden, crispy crust without drying out the meat inside.
What You’ll Need
| Ingredient | Amount |
|---|---|
| Bone in, skin on chicken pieces | 3 lbs |
| Buttermilk | 2 cups |
| Hot sauce | 1 tbsp |
| All purpose flour | 2 cups |
| Paprika | 2 tsp |
| Garlic powder | 2 tsp |
| Onion powder | 1 tsp |
| Dried thyme | 1/2 tsp |
| Dried basil | 1/2 tsp |
| Dried oregano | 1/2 tsp |
| Salt | 2 tsp |
| Black pepper | 1 tsp |
| Cayenne pepper | 1/2 tsp |
| Vegetable oil | For frying |
A longer spice list, but each one is building toward that familiar, well seasoned flavor.
Tools You’ll Need
- Large bowl for buttermilk soak
- Shallow dish for seasoned flour
- Deep pot or Dutch oven
- Meat thermometer
- Wire rack
Pro Tips
Things that make this recipe come out crispy and flavorful.
- Soak the chicken in buttermilk for at least 4 hours, overnight if possible. This step is what really tenderizes the meat and boosts flavor.
- Double dip the chicken in the flour mixture. Flour, back into buttermilk, then flour again gives you a thicker, crunchier coating.
- Let the coated chicken rest for 15 minutes before frying. This helps the coating adhere better once it hits the oil.
- Fry at 325-350°F and monitor with a thermometer. Too hot and the outside burns before the inside cooks, too cool and it turns greasy.
- Drain on a wire rack, not paper towels. This keeps the bottom from getting soggy while the chicken cools slightly.
Substitutions and Variations
| Original | Swap | Notes |
|---|---|---|
| Bone in chicken | Boneless chicken thighs | Shorter fry time, still juicy |
| Buttermilk | Milk plus a splash of lemon juice | Works as a quick substitute |
| Deep frying | Oven baked at 425°F | 35-40 minutes, flipping halfway, less crispy |
| Cayenne pepper | Skip it or reduce | Adjust for a milder flavor |
| Regular version | Add extra cayenne | Makes it spicier fried chicken |
Want extra crunch? Let the coated chicken sit in the fridge uncovered for an hour before frying.
Make Ahead Tips
The buttermilk soak is essentially a make ahead step, since it needs several hours minimum and works best overnight.
You can mix the seasoned flour a few days ahead and store it in an airtight container until ready to use.
This chicken is best fried fresh, but cooked pieces reheat well if you need to prep ahead for a gathering.
How to Make Copycat KFC Fried Chicken
- In a large bowl, combine the buttermilk and hot sauce.
- Add the chicken pieces, making sure they’re fully submerged. Cover and refrigerate for at least 4 hours, or overnight.
- In a shallow dish, mix the flour, paprika, garlic powder, onion powder, thyme, basil, oregano, salt, pepper, and cayenne.
- Remove the chicken from the buttermilk, letting excess drip off.
- Dredge each piece in the seasoned flour, then dip back into the buttermilk, then into the flour again for a thick coating.
- Let the coated chicken rest for 15 minutes.
- Heat about 3 inches of oil in a deep pot to 325-350°F.
- Fry the chicken in batches for 12-15 minutes, turning occasionally, until golden and the internal temperature reaches 165°F.
- Drain on a wire rack before serving.
That double dip coating is what gives you the extra crunch.
Extra Details
A serving of this fried chicken, about 2 pieces, comes in around 480 calories, depending on the cut and size of chicken used.
This pairs really well with mashed potatoes, coleslaw, or warm biscuits on the side.
To save time, soak the chicken overnight so all that’s left the next day is coating and frying.
Leftovers and Storage
Store leftover fried chicken in an airtight container in the fridge for up to 4 days.
Reheat in the oven at 375°F for about 15-20 minutes to bring back the crispiness, rather than using the microwave.
This chicken also freezes well after cooking, just thaw in the fridge overnight before reheating.
FAQ
Can I bake this instead of frying it? Yes, bake at 425°F on a wire rack over a baking sheet for 35-40 minutes, though it won’t be quite as crispy as fried.
Why is my coating falling off during frying? This usually happens if the chicken wasn’t rested after coating, or if it’s flipped too soon while frying.
What oil is best for frying chicken? Vegetable, canola, or peanut oil all work well due to their high smoke points.
Can I use boneless chicken for this recipe? Yes, just reduce the fry time since boneless pieces cook faster than bone in cuts.
Is this an exact copy of the fast food version? No, this is a homemade version inspired by that familiar flavor, not an official replica of any restaurant’s recipe.
Wrapping Up
This copycat fried chicken brings that familiar crispy, well seasoned flavor right into your own kitchen.
Between the buttermilk soak and that double dip coating, you get a genuinely crunchy, juicy result every time.
Give this one a try and let me know in the comments how close you think it came. I always love hearing what sides people served alongside it.
