Copycat KFC Chicken

Why You’ll Love This Recipe

I love how crunchy and flavorful this chicken turns out every time. The buttermilk marinade keeps the chicken tender, while the seasoned flour coating creates that classic crispy texture I look for in fried chicken.

This recipe is also great for family dinners, gatherings, or weekend meals because it makes enough for everyone and tastes even better fresh out of the fryer.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 lbs chicken pieces (legs, thighs, breasts)

2 cups buttermilk

2 large eggs

2 cups all-purpose flour

1/2 cup cornstarch

2 tsp salt

1 tsp black pepper

1 tbsp paprika

1 tsp garlic powder

1 tsp onion powder

1/2 tsp dried thyme

1/2 tsp dried basil

1/2 tsp oregano

1/2 tsp celery salt

1/2 tsp ground mustard

1/4 tsp ground ginger

1/4 tsp white pepper

Vegetable oil (for frying)

Directions

I whisk together the buttermilk and eggs in a large bowl. Then I add the chicken pieces, cover the bowl, and let the chicken marinate in the refrigerator for at least 4 hours or overnight for the best flavor.

In another large bowl, I whisk together the flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, thyme, basil, oregano, celery salt, ground mustard, ginger, and white pepper.

I remove the chicken from the marinade and let the excess drip off. Then I dredge each piece in the flour mixture, pressing firmly so the coating sticks well.

I place the coated chicken on a wire rack and let it rest for about 10 to 15 minutes. I like doing this because it helps the crust stay crisp during frying.

I heat vegetable oil in a deep fryer or heavy skillet to 350°F.

I fry the chicken in batches, turning occasionally, for about 15 to 18 minutes until the coating is golden brown and the chicken reaches an internal temperature of 165°F.

I transfer the fried chicken to paper towels and let it rest for 5 minutes before serving.

Servings and timing

Prep Time: 20 minutes
Cook Time: 17 minutes
Additional Time: 4 hours marinating
Total Time: 4 hours 37 minutes
Servings: 6

Variations

I sometimes use only drumsticks or thighs when I want smaller pieces that cook faster. For extra spice, I add cayenne pepper or hot sauce to the marinade.

When I want an even crunchier coating, I double-dip the chicken by dipping it back into the buttermilk mixture and flour again before frying.

storage/reheating

I store leftover fried chicken in an airtight container in the refrigerator for up to 4 days.

To reheat, I place the chicken in the oven at 375°F for about 15 minutes until hot and crispy again. I avoid microwaving because it can make the coating soft.

FAQs

Can I use boneless chicken for this recipe?

Yes, I can use boneless chicken pieces, but I usually reduce the frying time because they cook faster.

Why do I let the coated chicken rest before frying?

I let the chicken rest so the coating sticks better and creates a crispier crust.

Can I make this chicken less spicy?

Yes, I can reduce or remove some of the stronger spices like paprika or white pepper for a milder flavor.

What oil works best for frying?

I like using vegetable oil because it has a neutral flavor and handles high heat well.

How do I know the chicken is fully cooked?

I check that the internal temperature reaches 165°F and that the juices run clear.

Conclusion

This Copycat KFC Chicken recipe gives me crispy, juicy fried chicken packed with flavor and texture. I love how the seasoned coating and tender chicken come together for a homemade meal that feels classic, comforting, and satisfying.

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