If you’ve ever dreamt of replicating that crunchy, golden, KFC-style fried chicken at home, buckle up. As a chef who lives for recreating iconic comfort foods, this recipe was both a challenge and a triumph. I tested it countless times to hit that perfect crisp, that juicy bite, and of course, the unmistakable blend of 11 herbs and spices.
Why I Love Making KFC Style Crispy Chicken at Home
There’s something special about taking a fast-food favorite and turning it into a homemade masterpiece. Cooking it myself gives me total control over flavor, crispiness, and quality. Plus, the aroma that fills the kitchen while it’s frying? Absolutely unbeatable.
Homemade flavor without artificial additives
Customizable spice levels for all palates
Perfect for family dinners or crowd-pleasing parties
More affordable than takeout with premium taste
Guilt-free because you know exactly what’s in it
Ingredients
1 whole chicken, cut into pieces
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon mustard powder
1 teaspoon celery salt
Vegetable oil, for frying
Step-by-Step Instructions
Step 1: In a medium bowl, whisk together all the dry ingredients flour, salt, pepper, paprika, garlic powder, onion powder, oregano, basil, thyme, mustard powder, and celery salt.
Step 2: Heat your vegetable oil in a deep fryer or large pot. You want it to reach 350°F (175°C). A thermometer here is your best friend.
Step 3: Take each chicken piece and coat it generously in the flour-spice mixture. Shake off any excess but ensure it’s fully covered. For an extra crunch, you can double dip just coat once, let it rest, then coat again.
Step 4: Gently place the chicken into the hot oil, a few pieces at a time to avoid overcrowding. Let them fry for 15 to 20 minutes, flipping once halfway, until they’re golden brown and cooked through.
Step 5: Transfer the chicken to a wire rack over paper towels to drain excess oil. Resist the urge to place them directly on paper towels that can trap steam and soften the crust.
Step 6: Serve piping hot. I always sprinkle a tiny pinch of salt over them while they’re still hot it brings out all the spice notes.
Chef’s Notes and Troubleshooting Tips
see continuation on next page
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