Anyone Can Enjoy KFC Chicken Using This Recipe

Have you ever craved that unmistakable KFC chicken flavor but didn’t want to make the trip to the restaurant? In 2016, Colonel Sanders’ nephew accidentally revealed the secret blend of 11 herbs and spices that gives KFC chicken its distinctive taste. With some basic ingredients and proper technique, you can recreate this iconic fried chicken right in your own kitchen.

The famous 11 herbs and spices blend

The heart of KFC’s recipe is its seasoning blend. For the flour coating, mix 2 cups all-purpose flour with: 2/3 tablespoon salt, 1/2 tablespoon thyme, 1/2 tablespoon basil, 1/3 tablespoon oregano, 1 tablespoon celery salt, 1 tablespoon black pepper, 1 tablespoon dried mustard, 4 tablespoons paprika, 2 tablespoons garlic salt, 1 tablespoon ground ginger, and 3 tablespoons white pepper. The proportions matter—paprika provides the distinctive color while white pepper adds characteristic warmth without visible specks.

A crucial component many copycat recipes miss is MSG (1 teaspoon), which enhances the savory umami taste. If you prefer to avoid MSG, substitute with 1 tablespoon of nutritional yeast. Whisk all ingredients thoroughly or pulse in a food processor for uniform distribution. Fresh spices make a significant difference, so replace any that have been sitting in your pantry for over six months.

Once all spices are measured, combine them thoroughly with the flour. The best method is to whisk them together in a large bowl, then sift the mixture to ensure even distribution. Store any unused spice blend in an airtight container away from light and heat to preserve its potency for future batches of fried chicken.

Buttermilk marinade for juicy chicken

The buttermilk marinade is what separates ordinary fried chicken from something special. For best results, combine 2 cups buttermilk with 2 beaten eggs, 1 tablespoon hot sauce (optional), and 1 teaspoon salt. This mixture tenderizes the chicken through its lactic acid content, which gently breaks down proteins in the meat. For the chicken, use 1 whole chicken (about 4 pounds), cut into 8 pieces, or your preferred mix of chicken parts.

Marinate the chicken for at least 4 hours or preferably overnight in the refrigerator. This extended marination creates that juicy interior that KFC is famous for. When ready to cook, remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes—this step ensures even cooking. Don’t rinse off the buttermilk after marination; that thin coating helps the flour mixture stick.

If you don’t have buttermilk on hand, you can make a substitute by adding a tablespoon of white vinegar or lemon juice to a cup of milk and letting it sit for about 10 minutes. The buttermilk soak is essential for that characteristic KFC tenderness, so don’t skip this step.

Proper dredging technique

The dredging process is where your fried chicken begins to take shape. Start by setting up a dredging station with your seasoned flour mixture in a large, shallow dish or bowl. Working with one piece of chicken at a time, remove it from the buttermilk mixture, allowing excess to drip off for a few seconds. Place the chicken in the flour mixture and press the flour firmly onto all surfaces of the chicken.

This pressing action helps create the characteristic craggy texture that gives KFC chicken its extra-crispy exterior with more surface area for browning. For an even coating, use the “wet hand, dry hand” technique—one hand for handling wet chicken, the other for the flour—to prevent sticky fingers and maintain a clean workstation.

Once all pieces are coated, allow them to rest for 20-30 minutes before frying. This resting period is crucial but often skipped in home recipes. The rest allows the coating to hydrate slightly from the chicken’s moisture, helping it adhere better during frying. For extra-thick coating like KFC’s Extra Crispy variety, perform a double-dredge: after the first coating and a brief rest, dip the chicken back into buttermilk, then again into flour.

Frying at the right temperature

Temperature control is the most critical factor in achieving KFC-quality chicken. The ideal frying temperature is 350°F (175°C), and maintaining this temperature throughout the cooking process is essential. Too hot, and the coating burns before the chicken cooks through; too cool, and the chicken absorbs excess oil, becoming greasy. A reliable deep-fry thermometer is indispensable for monitoring the oil temperature.

Use a heavy-bottomed pot like a Dutch oven or a deep cast-iron skillet for frying. These vessels retain heat better than thinner pots and help maintain a more stable temperature. Fill the pot with oil to a depth of 3 inches, but no more than halfway up the sides to prevent dangerous overflow. Before adding chicken, test the oil by dropping in a small piece of the coating—it should sizzle immediately and brown gradually.

Cook the chicken in batches to avoid overcrowding, which drops the oil temperature too dramatically and leads to soggy, unevenly cooked chicken. Start with the dark meat pieces like thighs and drumsticks, which are more forgiving if slightly overcooked. Carefully place each piece into the hot oil, laying it away from you to prevent splashes. Once the chicken is in the oil, don’t move it for at least 2-3 minutes to allow the coating to set.

Cooking times vary depending on the chicken pieces: wings take about 8-10 minutes, drumsticks and thighs about 12-15 minutes, and breast pieces about 15-18 minutes. Turn the pieces occasionally using tongs to ensure even browning. The chicken is done when it reaches an internal temperature of 165°F (74°C) for white meat and 175°F (80°C) for dark meat.

The finishing touch in the oven

Even with perfect frying technique, KFC-style chicken benefits from a finishing touch in the oven. This step helps ensure all pieces are fully cooked through without risking burned coating from extended frying time. Preheat your oven to 175°F (80°C) before you start frying. As each batch of chicken finishes in the fryer, transfer the pieces to a wire rack set over a baking sheet, not directly onto paper towels which can make the bottom soggy.

Place the baking sheet with the fried chicken in the preheated oven while you continue frying the remaining batches. This serves two purposes: it keeps the first pieces hot while you finish the rest, and it allows any pieces that might be slightly undercooked to finish cooking gently without additional browning. For an extra touch, sprinkle a pinch of the seasoned flour mixture over the chicken immediately after frying for added flavor.

The low-temperature oven environment also helps render any remaining fat under the skin, resulting in a crispier final product. For best results, let the chicken rest in the oven for at least 20 minutes before serving, though it can stay there for up to an hour without significant quality loss.

Common mistakes to avoid

Many home cooks fall short of authentic KFC flavor due to several common mistakes. The first is incorrect spice proportions—the exact balance of the 11 herbs and spices matters tremendously. Measure each spice precisely rather than eyeballing amounts. Another frequent mistake is substituting ingredients; black pepper for white pepper or regular salt for celery salt significantly alters the final flavor profile.

Skipping or shortening the marination time is another critical error. The buttermilk tenderizing process needs time to work its magic on the chicken proteins. A quick 30-minute soak simply won’t achieve the same tenderness as the recommended overnight marination. Similarly, failing to bring the marinated chicken to room temperature before coating and frying leads to uneven cooking.

Temperature control issues doom many attempts at KFC-style chicken. Eyeballing the oil temperature instead of using a thermometer often results in oil that’s either too hot or too cold. Similarly, overcrowding the pan drops the oil temperature drastically, preventing proper crust formation and resulting in unevenly cooked chicken. Finally, many home cooks skip the resting periods—both after coating and after frying—which significantly reduces the quality of the final product.

Homemade KFC-Style Fried Chicken

Course: Main CourseCuisine: American

Servings

8

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

450

kcal

Crispy, juicy fried chicken with the Colonel’s secret blend of 11 herbs and spices that tastes even better than the original fast-food version.

Ingredients

• 1 whole chicken (about 4 pounds), cut into 8 pieces (2 breasts halved, 2 thighs, 2 drumsticks, 2 wings)

• 2 cups buttermilk

• 2 large eggs, beaten

• 1 tablespoon hot sauce (optional)

• 2 cups all-purpose flour

• 2/3 tablespoon salt

• 1/2 tablespoon dried thyme

• 1/2 tablespoon dried basil

• 1/3 tablespoon dried oregano

• 1 tablespoon celery salt

• 1 tablespoon black pepper

• 1 tablespoon dried mustard powder

• 4 tablespoons paprika

• 2 tablespoons garlic salt

• 1 tablespoon ground ginger

• 3 tablespoons white pepper

• 1 teaspoon MSG (optional)

• Vegetable or peanut oil for deep frying (approximately 2-3 quarts)

Directions

• In a large bowl or zip-top bag, combine the buttermilk, beaten eggs, hot sauce (if using), and 1 teaspoon of salt. Whisk or shake until everything is well combined. Add the chicken pieces, ensuring they’re completely submerged in the buttermilk mixture. Cover the bowl with plastic wrap or seal the bag, then refrigerate for at least 4 hours, preferably overnight. This extended marination allows the buttermilk’s lactic acid to tenderize the chicken for that signature KFC juiciness.
• In a large bowl, combine the flour with all the herbs and spices: salt, thyme, basil, oregano, celery salt, black pepper, mustard powder, paprika, garlic salt, ginger, white pepper, and MSG (if using). Whisk thoroughly to ensure even distribution of all spices throughout the flour. For an even more uniform blend, pulse the mixture in a food processor a few times or sift it after mixing. The precise balance of these 11 herbs and spices is crucial for achieving that authentic KFC flavor profile.
• Remove the marinated chicken from the refrigerator and let it sit at room temperature for 30 minutes. This step ensures the chicken will cook evenly when it hits the hot oil. Meanwhile, preheat your oven to 175°F (80°C) and set a wire rack over a baking sheet. The warm oven will be used to keep the first batches of chicken hot and crispy while you finish frying the rest.
• Pour the oil into a large, heavy-bottomed pot or Dutch oven to a depth of 3 inches, but no more than halfway up the sides of the pot. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry or candy thermometer to monitor the temperature throughout the cooking process. The right oil temperature is critical—too hot and the coating burns before the chicken cooks; too cool and the chicken absorbs excess oil, becoming greasy.
• Working with one piece of chicken at a time, remove it from the buttermilk mixture and allow excess to drip off for a few seconds. Don’t rinse off the buttermilk, as that thin coating helps the flour adhere. Place the chicken in the seasoned flour mixture and press the coating firmly onto all surfaces of the chicken. This pressing action creates the characteristic craggy texture that gives KFC chicken its extra-crispy exterior with more surface area for browning.
• Once all pieces are coated, place them on a wire rack and let them rest for 20-30 minutes. This crucial resting period allows the coating to hydrate slightly from the chicken’s moisture, helping it adhere better during frying. You’ll notice the coating changes from a dry, powdery texture to a slightly paste-like consistency—this is exactly what you want for that perfect KFC-style crust.
• Working in batches of 3-4 pieces at a time (depending on your pot size), carefully lower the chicken into the hot oil. Start with dark meat pieces (thighs and drumsticks), which are more forgiving if slightly overcooked. Lay each piece into the oil away from you to prevent hot splashes. Once the chicken is in the oil, don’t move it for the first 2-3 minutes to allow the coating to set. Then turn the pieces occasionally using tongs to ensure even browning.
• Fry the chicken until golden brown and crispy, about 12-15 minutes for dark meat or 8-10 minutes for white meat. The internal temperature should reach 165°F (74°C) for white meat and 175°F (80°C) for dark meat. As each batch finishes, transfer the pieces to the wire rack on the baking sheet and place in the preheated oven while you fry the remaining batches. Allow all chicken to rest in the warm oven for at least 20 minutes before serving for optimal flavor and texture.

Notes

• For extra-crispy chicken similar to KFC’s Extra Crispy variety, perform a double-dredge: after the first coating and a brief rest of about 5 minutes, dip the chicken back into the buttermilk mixture, then again into the flour mixture.
• If you don’t have buttermilk on hand, make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 10 minutes.
• The exact balance of herbs and spices matters tremendously. Measure each spice precisely rather than eyeballing amounts for the most authentic flavor.
• Store any unused spice blend in an airtight container away from light and heat. It will keep for up to 3 months and can be used for future batches of chicken.
• For food safety, never reuse the buttermilk mixture that had raw chicken in it. Always discard it after use.

Frequently Asked Questions

Q: Can I bake this KFC-style chicken instead of frying it?
A: Yes, you can bake this chicken for a healthier alternative, though the texture won’t be identical to traditional fried KFC chicken. Preheat your oven to 400°F (200°C). After coating the chicken as directed, spray or drizzle it with a little oil, then place it on a wire rack set over a baking sheet. Bake for 40-45 minutes for dark meat pieces or 30-35 minutes for white meat, until the internal temperature reaches 165°F (74°C) for white meat and 175°F (80°C) for dark meat. The coating won’t be quite as crispy as deep-fried, but it will still be delicious.

Q: Is MSG really necessary for authentic KFC flavor?
A: While MSG is believed to be part of the original KFC recipe and contributes to its distinctive umami flavor, it’s entirely optional. If you prefer to avoid MSG, you can substitute with 1 tablespoon of nutritional yeast, which provides a similar umami quality. Some home cooks also add 1/2 teaspoon of chicken bouillon powder as an alternative. The chicken will still be delicious without any MSG, just slightly different from the restaurant version.

Q: How can I store and reheat leftover KFC-style chicken?
A: Allow the chicken to cool completely before storing in an airtight container in the refrigerator for up to 3-4 days. For best results when reheating, avoid the microwave which will make the coating soggy. Instead, preheat your oven to 400°F (200°C) and place the cold chicken on a wire rack over a baking sheet. Bake for 15-20 minutes until heated through and crispy again. Alternatively, an air fryer works exceptionally well for reheating—5-7 minutes at 375°F (190°C) will restore much of the original crispiness.

Q: Can I make this recipe gluten-free?
A: Yes, this recipe can be adapted for a gluten-free diet by substituting the all-purpose flour with a gluten-free flour blend. Look for a cup-for-cup replacement variety designed for baking, which will provide the right texture for the coating. Make sure all your other ingredients, particularly the spices and MSG (if using), are certified gluten-free, as some commercial brands may contain gluten as anti-caking agents. The cooking method remains the same, but you may need to adjust the frying time slightly as gluten-free flours sometimes brown more quickly.