Quick & Easy Homemade KFC-Style Chicken

There’s something truly nostalgic about the crispy, golden perfection of KFC fried chicken. That crunch as you bite in, followed by juicy, tender meat and that unmistakable blend of spices—it’s comfort food at its finest. But what if you could recreate that iconic flavor at home, without the long drive-thru line? This quick and easy homemade KFC-style chicken recipe delivers all the flavor you crave, with a crisp coating, juicy chicken, and that signature seasoning blend that makes it so irresistible. Perfect for weeknight dinners, weekend treats, or family gatherings, this recipe will quickly become a favorite in your home.

Why You’ll Love This Recipe

It’s no secret that fried chicken has a special place in people’s hearts, but this homemade version has its own unique charm. First, it’s incredibly satisfying to make your own crispy chicken from scratch and know exactly what goes into it. Second, you can customize the spice blend to suit your taste—spicy, mild, or somewhere in between. And finally, it’s just as delicious as the original but without the need for any secret ingredient access. It’s also a crowd-pleaser; whether served hot and fresh from the fryer or enjoyed cold the next day, it’s a guaranteed hit.

Ingredients

For the Chicken:

• Bone-in chicken pieces (drumsticks, thighs, wings, or breasts)
• Buttermilk
• Eggs
• All-purpose flour
• Salt
• Black pepper
• Paprika
• Garlic powder
• Onion powder
• Dried oregano
• Dried basil
• Celery salt
• Ground white pepper
• Mustard powder
• Chili powder or cayenne pepper (optional for heat)

For Frying:

• Vegetable oil or peanut oil

Instructions

1. Marinate the Chicken – Place your chicken pieces in a large bowl or zip-top bag. Pour in enough buttermilk to cover them, add a pinch of salt, and refrigerate for at least 2 hours, or overnight for maximum tenderness. This step ensures the chicken stays moist while cooking.
2. Prepare the Seasoned Flour – In a large mixing bowl, combine the flour with all the spices and seasonings. Stir well to ensure the spice blend is evenly distributed.
3. Set Up the Dredging Station – Beat the eggs in a shallow bowl. Have your seasoned flour in another bowl. Remove the chicken from the buttermilk, letting any excess drip off.
4. Coat the Chicken – Dip each piece into the seasoned flour, then into the beaten eggs, then back into the flour for a double coating. Press the flour onto the chicken to make sure it sticks well.
5. Heat the Oil – Pour enough oil into a large heavy-bottomed pot or deep fryer to submerge the chicken pieces. Heat to 350°F (175°C).
6. Fry the Chicken – Working in batches, carefully lower the chicken pieces into the hot oil. Fry until golden brown and crispy, about 12–15 minutes for larger pieces, turning occasionally to cook evenly. The internal temperature should reach 165°F (74°C).
7. Drain and Rest – Place fried chicken on a wire rack over a baking sheet to drain excess oil. Let rest for 5 minutes before serving to lock in juices.

Serving Suggestions

Homemade KFC-style chicken pairs perfectly with classic comfort sides. Think creamy mashed potatoes with gravy, coleslaw, biscuits, or cornbread. You could also go for a picnic-style spread with potato salad and corn on the cob. For a fun twist, serve the chicken in a sandwich with lettuce, tomato, and mayo, or slice it over a fresh garden salad for a crispy protein boost.

Tips for Success

• Don’t rush the marinating – The buttermilk tenderizes the chicken, so the longer it sits, the better.
• Use a thermometer – Maintaining oil temperature around 350°F is key for even cooking and crispiness.
• Avoid overcrowding the pan – This prevents the oil temperature from dropping and ensures crispy chicken.
• Let the chicken rest before serving – This step helps redistribute the juices and keeps the meat tender.
• Adjust spice to your liking – Add more cayenne if you want extra heat.

Frequently Asked Questions

1. Can I use boneless chicken for this recipe?
Yes, boneless chicken works well and cooks faster—just reduce frying time to avoid overcooking.

2. Can I bake instead of fry?
Yes, though you won’t get quite the same texture. Bake at 400°F until golden and cooked through, spraying lightly with oil for crispiness.

3. What oil is best for frying chicken?
Vegetable oil, canola oil, or peanut oil are great choices because they have a high smoke point.

4. How do I keep the coating from falling off?
Double-dipping in flour and eggs helps. Also, let the coated chicken sit for a few minutes before frying.

5. Can I make the spice blend in advance?
Absolutely! Store it in an airtight jar for up to 3 months.

6. How do I know the chicken is cooked?
Use a meat thermometer to check for 165°F at the thickest part.

7. Is buttermilk necessary?
It’s highly recommended for tenderness, but you can use milk with a splash of vinegar as a substitute.

8. Can I make this in an air fryer?
Yes—spray the chicken with oil and cook at 375°F for about 20–25 minutes, flipping halfway.

9. How long does leftover fried chicken last?
Up to 3–4 days in the refrigerator.

10. How do I reheat fried chicken?
For best results, reheat in an oven at 375°F for about 10–15 minutes to restore crispiness.

Conclusion

This quick and easy homemade KFC-style chicken recipe brings all the flavor, crunch, and juiciness of the fast-food favorite right to your kitchen. With a simple spice blend, a tenderizing buttermilk marinade, and a perfectly fried coating, it’s sure to satisfy cravings and impress anyone lucky enough to share it. Once you try it, you might just decide that the drive-thru can wait—your kitchen is the new fried chicken hotspot. Serve it with your favorite sides, and you’ve got a meal that’s comforting, flavorful, and absolutely unforgettable.

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