KFC Fried Chicken Recipe
Craving that iconic KFC crunch at home? This homemade Kentucky-style fried chicken is the leaked Colonel Sanders' original 11 herbs and spices recipe.
Servings 8
Calories 156
Ingredients
- 2 cups all-purpose flour
- ⅔ tablespoon salt
- ½ tablespoon dried thyme
- ½ tablespoon dried basil
- ⅓ tablespoon dried oregano
- 1 tablespoon celery salt
- 1 tablespoon black pepper
- 1 tablespoon dried mustard
- 4 tablespoons paprika
- 2 tablespoons garlic salt
- 1 tablespoon ground ginger
- 3 tablespoons white pepper
- 1 cup buttermilk optional, for marinating
- 8 pieces of chicken bone-in or boneless, as preferred
- Vegetable oil for frying
Instructions
- In a bowl, combine all the herbs and spices with the flour. Mix thoroughly to ensure an even distribution of flavors.
- Place the chicken pieces in a bowl or resealable bag with the buttermilk. Marinate for 2-4 hours in the refrigerator for extra flavor and tenderness. Pat dry before coating.
- Dredge each chicken piece in the seasoned flour mixture, pressing firmly to ensure a good coating. Shake off any excess flour.
- In a deep skillet or Dutch oven, heat 1-2 inches of vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature during frying.
- Working in batches, carefully add the chicken pieces to the hot oil. Fry for 12-15 minutes, turning occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). Do not overcrowd the pan.
- Transfer the fried chicken to a wire rack or paper towel-lined plate to drain excess oil. Let rest for 5 minutes before serving.
Video
Notes
- Use a Thermometer: Oil temperature is everything when frying. Keep it steady at 350°F (175°C)—too hot, and the outside burns before the inside cooks; too cool, and you get greasy chicken. A kitchen thermometer is your best friend here.
- Double Dip for Extra Crunch: Want that extra crispy crust? After the first coating, let the chicken sit for 5 minutes, then dip it back into the flour mixture for a second layer before frying.
- Let the Coating Stick: After dredging, place the coated chicken on a wire rack and let it rest for about 10 minutes before frying. This helps the breading adhere better so it doesn’t fall off in the oil.
- Don’t Crowd the Pan: Fry in batches! Overcrowding lowers the oil temperature, making the chicken greasy instead of crispy.
- Bone-In vs. Boneless: Bone-in chicken stays juicier, but boneless cooks faster. If using boneless, adjust the frying time to 8-10 minutes.
- No Buttermilk? No Problem. Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice, let it sit for 5 minutes, and boom—DIY buttermilk.
Nutrition
Calories: 156 | Carbohydrates: 30g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Cholesterol: 3mg | Sodium: 3238mg | Potassium: 186mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1794IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 3mg