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!
How to Make Kentucky Fried Chicken Step by Step
Marinate in Buttermilk: 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: 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.
