How to Make KFC-Style Fried Chicken at Home: A Simple Copycat Recipe

There is something unmistakable about the crunchy, savory coating on a piece of fried chicken from a certain famous chain. The good news is that you can recreate that same irresistible experience in your own kitchen with everyday ingredients and a little patience. This recipe focuses on a well-seasoned flour coating, a buttermilk-style soak, and a careful frying technique that produces a crisp, golden crust and juicy meat. Whether you are cooking for a family dinner or a weekend treat, these steps will guide you to a batch of chicken that tastes remarkably close to the original.

Golden, Crispy Fried Chicken

Golden brown crispy fried chicken pieces stacked on a plate

The key to a successful copycat is balancing the seasoning in the flour and keeping the oil at a steady temperature. A double dip of the chicken into the wet and dry mixtures creates those craggy, crunchy ridges that make each bite satisfying. Let the coated pieces rest briefly before frying so the crust adheres properly and the surface stays intact in the hot oil.

1 whole chicken, cut into 8 pieces (or 8 bone-in thighs and drumsticks)
2 cups buttermilk
1 tablespoon hot sauce
2 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
2 teaspoons black pepper
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1 teaspoon baking powder
6 cups vegetable oil, for frying

Step-by-Step Cooking Instructions

Close-up of freshly fried chicken showing the crunchy seasoned crust

Follow these instructions closely to achieve a crust that stays crisp and a interior that remains moist. Work in small batches so the oil temperature does not drop too much, and always allow the fried pieces to drain on a wire rack rather than paper towels to prevent steaming.

In a large bowl, combine the buttermilk and hot sauce. Add the chicken pieces, cover, and refrigerate for at least 2 hours or up to overnight.
In a separate large bowl, whisk together the flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, oregano, cayenne, and baking powder until evenly blended.
Remove a few chicken pieces from the buttermilk, letting excess drip off, and place them in the flour mixture. Press the flour firmly onto the chicken, then dip the piece back into the buttermilk and return it to the flour for a second coating. Repeat with the remaining pieces.
Place the coated chicken on a wire rack and let it rest for 10 to 15 minutes so the coating sets.
Heat the vegetable oil in a heavy pot or deep fryer to 325°F (165°C). Use a thermometer to maintain a steady temperature.
Carefully lower a few pieces into the hot oil, skin side down, without overcrowding the pot. Fry for 12 to 16 minutes, turning once, until the crust is deep golden brown and the internal temperature reaches 165°F (74°C).
Transfer the fried chicken to a clean wire rack set over a baking sheet to drain. Sprinkle lightly with a pinch of salt while still hot.
Let the chicken rest for 5 minutes before serving to allow the juices to settle. Serve warm with your favorite sides.