Homemade KFC Chicken

Craving that crispy, juicy, seasoned-to-perfection fried chicken you know and love from KFC? Well, you’re in luck—because this homemade version brings all the flavors and crunch to your kitchen, with none of the mystery ingredients! Imagine biting into golden, crispy chicken that’s packed with a savory blend of herbs and spices, and yet somehow still perfectly tender on the inside. Trust me, this recipe is a game-changer. Once you try it, you’ll never look at store-bought fried chicken the same way again. Get ready to have your taste buds do a happy dance!

Why You’ll Love Homemade KFC Chicken

This recipe isn’t just about making fried chicken—it’s about creating those special moments when you sit down with your loved ones and enjoy some comforting, mouthwatering food. Here’s why you’re going to adore this:

Crispy Perfection

The crispy, crunchy coating is what makes fried chicken so irresistible, and this recipe nails it. The combination of the secret spices and the perfect batter gives you that iconic crispy texture you crave.

Juicy and Tender Inside

While the outside gets crispy, the inside stays incredibly juicy and tender. Every bite is a perfect balance of crispy crunch and succulent chicken. You’ll be amazed at how deliciously tender it is.

Secret Blend of Spices

I’m sure you’ve heard rumors about the “secret recipe” KFC uses. Well, we’ve got our own twist on it with a combination of spices that will make you feel like a pro chef. It’s got a bit of everything—savory, spicy, and just the right amount of flavor.

Easy to Make

Don’t worry if you’re new to frying chicken—this recipe is simple and straightforward. With a few basic ingredients and a little patience, you can achieve that golden, crispy magic at home.

Perfect for Any Occasion

Whether it’s a family dinner, a weekend gathering, or just a special treat, this homemade fried chicken is always a hit. Serve it with your favorite sides and watch it disappear in no time.

Ingredients

Here’s what you’ll need to make this crispy, juicy fried chicken at home:

For the Chicken:

• Bone-In Chicken Pieces (drumsticks, thighs, wings, or breasts): These are the classic choice for a crispy, juicy fried chicken. The bone helps keep the chicken moist while frying.
• Buttermilk: A crucial ingredient for tenderizing the chicken. It also helps the flour mixture stick to the chicken.
• Eggs: The egg wash helps create a rich, crispy coating.
• Flour: The foundation for the crispy coating. We’ll be mixing this with a blend of spices for maximum flavor.
• Cornstarch: Helps achieve a light, extra crispy texture.
• Vegetable Oil: For frying. It’s neutral-flavored and perfect for deep-frying.

For the Spice Blend:

• Salt: To bring out the savory flavor of the chicken.
• Black Pepper: Adds a mild heat and depth.
• Paprika: A smoky, slightly sweet flavor that gives the coating a lovely red color.
• Garlic Powder: Adds a savory, aromatic element.
• Onion Powder: For that extra savory, onion-like flavor.
• Cayenne Pepper: A pinch of heat to spice things up.
• Dried Oregano: Brings an earthy, herby flavor.
• Dried Thyme: For a subtle, savory note.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly above.)

Instructions

Ready to make your own homemade KFC chicken? Let’s dive into the process and create some crispy goodness:

Step 1: Prep the Chicken

Start by patting the chicken pieces dry with paper towels. This will help the coating stick better and avoid excess moisture. Next, place the chicken in a large bowl and cover with buttermilk. Let the chicken soak in the buttermilk for at least 2 hours, or overnight for best results. This will help tenderize the meat and lock in moisture.

Step 2: Make the Spice Blend

While the chicken is soaking, make the spice blend. In a small bowl, mix together the flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, oregano, and thyme. This will give your coating the classic KFC flavor we all love!

Step 3: Prepare the Dipping Station

Once the chicken has marinated in the buttermilk, it’s time to set up your breading station. You’ll need two shallow bowls or plates—one for the buttermilk-soaked chicken and one for the seasoned flour mixture. Dip each piece of chicken in the flour mixture, making sure to coat it evenly on all sides. Press down gently to ensure the coating sticks well. Place the coated chicken on a clean plate or tray.

Step 4: Heat the Oil

In a large, heavy-bottomed skillet or Dutch oven, heat about 2 inches of vegetable oil over medium-high heat. The oil is ready for frying when it reaches 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a small piece of bread into it. If it browns in about 60 seconds, the oil is ready.

Step 5: Fry the Chicken

Carefully lower each piece of chicken into the hot oil. Do not overcrowd the skillet—work in batches if needed. Fry the chicken for 10-12 minutes, turning occasionally to ensure even browning, until golden brown and crispy. Use a meat thermometer to check that the internal temperature has reached 165°F (75°C) for safe consumption.

Step 6: Drain and Serve

Once the chicken is done, remove it from the oil and place it on a paper towel-lined plate to drain excess oil. Let the chicken rest for a few minutes before serving. The crispy coating will stay intact, and the inside will be tender and juicy!

Nutrition Facts

Servings: 4-6
Calories per serving: 400-500 calories (depending on portion size)

Preparation Time

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

How to Serve Homemade KFC Chicken

These homemade fried chicken pieces are incredibly versatile. Serve them with a variety of sides to complete the meal. Here are a few ideas:

• Classic Sides: Mashed potatoes, coleslaw, and corn on the cob are the perfect classic accompaniments for fried chicken.
• Biscuits: Warm, buttery biscuits are a must-have when serving fried chicken.
• Fried Green Tomatoes: If you’re craving a Southern twist, fried green tomatoes make an amazing side.
• Gravy: You can never go wrong with a side of creamy chicken gravy to pour over your chicken and mashed potatoes.
• Pickles: The tangy crunch of pickles balances out the rich, crispy chicken perfectly.

Additional Tips

Here are some tips to ensure your homemade KFC chicken turns out perfectly:

Double Coat for Extra Crispiness

For an extra crispy coating, double coat the chicken. After dipping in the buttermilk, coat the chicken in the flour mixture, then dip it back into the buttermilk, followed by another coat of flour. This extra layer of coating gives you a thicker, crunchier crust.

Keep It Warm

If you’re making a big batch, keep the chicken warm in the oven. Place it on a baking sheet in a single layer and keep it in a 200°F (93°C) oven until you’re ready to serve.

Don’t Skip the Buttermilk Soak

The buttermilk soak is essential for making the chicken tender and juicy. If you’re in a pinch, you can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Oil Temperature

Be sure to maintain the oil temperature at 350°F (175°C) throughout frying. If the temperature drops too low, the chicken will become greasy and soggy. If it’s too high, the coating may burn before the chicken is fully cooked.

Leftovers

Leftover fried chicken can be stored in an airtight container in the fridge for up to 3 days. To reheat, bake it in the oven at 375°F (190°C) for 10-15 minutes to restore the crispiness.

FAQ Section

Q1: Can I use boneless chicken?

A1: Yes! Boneless chicken breasts or thighs can work, but they’ll cook faster than bone-in pieces, so adjust the frying time accordingly.

Q2: Can I make this chicken spicy?

A2: Definitely! You can increase the cayenne pepper in the spice mix or add some hot sauce to the buttermilk marinade for an extra kick.

Q3: Can I bake this chicken instead of frying it?

A3: Yes! If you prefer baking, preheat the oven to 400°F (200°C) and bake the chicken on a wire rack over a baking sheet for 25-30 minutes or until crispy and cooked through.

Q4: Can I use gluten-free flour for this recipe?

A4: Yes, you can substitute gluten-free flour in place of regular flour for a gluten-free version of this fried chicken.

Q5: How do I keep the chicken crispy?

A5: The key is to fry the chicken in hot oil and allow it to drain on a paper towel-lined plate to remove excess oil. You can also keep it warm in a low oven (around 200°F) if you’re serving it later.

Q6: Can I freeze the chicken after frying?

A6: Yes! To freeze fried chicken, let it cool completely and then wrap it in plastic wrap and aluminum foil. Store in an airtight container for up to 3 months. Reheat in the oven to restore crispiness.

Q7: Can I use chicken tenders for this recipe?

A7: Yes, chicken tenders will work beautifully! Just adjust the frying time, as they’ll cook faster than bone-in chicken.

Q8: Can I make this ahead of time?

A8: While fried chicken is best fresh, you can prep the chicken by soaking it in the buttermilk and breading it a day in advance. Then, fry it when you’re ready to eat.

Q9: Can I make the spice blend in advance?

A9: Yes! You can make the spice mix ahead of time and store it in an airtight container for up to a month.

Q10: How do I know when the chicken is cooked through?

A10: The best way to check is by using a meat thermometer. The internal temperature of the chicken should reach 165°F (75°C) for it to be safe to eat.

Conclusion

Now that you have the perfect recipe for homemade KFC chicken, it’s time to dig in and enjoy every crispy, juicy bite. Whether you’re making it for a weeknight dinner or serving it at a gathering, this fried chicken will steal the show. It’s crispy, flavorful, and oh-so-satisfying—just like the real thing!

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