Make crispy KFC-style fried chicken at home with juicy buttermilk-marinated chicken, flavorful seasoned flour, and an extra-crunchy golden coating.

KFC-Style Crispy Fried Chicken

If you love crispy, crunchy fried chicken with juicy, flavorful meat, this KFC-style chicken recipe is an easy homemade version. The secret is a well-seasoned marinade and a craggy flour coating that fries up golden and crunchy.

Prep Time

20 minutes + 4–12 hours marinating

Cook Time

20–25 minutes

Total Time

About 5–13 hours

Servings

4–6

Ingredients

For the Chicken

• 1 kg chicken pieces, preferably bone-in
• 2 cups buttermilk
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon garlic powder

For the Crispy Coating

• 2½ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon cayenne pepper, optional
• ½ teaspoon baking powder

For Frying

• Neutral cooking oil, enough for deep frying

Step-by-Step Directions

1. Marinate the Chicken

Place the chicken pieces in a large bowl. Add the buttermilk, salt, black pepper, paprika, and garlic powder.

Mix well so every piece is coated.

Cover and refrigerate for at least 4 hours, preferably overnight. The buttermilk helps tenderize the chicken while adding flavor.

2. Prepare the Seasoned Flour

In a large bowl, combine the flour, salt, pepper, paprika, garlic powder, onion powder, oregano, thyme, cayenne, and baking powder.

Mix thoroughly so the seasonings are evenly distributed.

3. Coat the Chicken

Remove one piece of chicken from the marinade and let the excess drip off.

Place it into the seasoned flour and press the flour firmly onto the chicken.

For an extra-crispy crust, dip the floured chicken briefly back into the buttermilk marinade and then coat it with flour a second time.

Press and squeeze the flour mixture around the chicken to create rough, flaky pieces of coating.

Place the coated chicken on a tray and let it rest for about 10 minutes before frying.

4. Heat the Oil

Heat the oil to approximately 350°F (175°C).

Don’t overcrowd the pan. Frying too many pieces at once can lower the oil temperature and result in greasy chicken.

5. Fry the Chicken

Carefully place the chicken into the hot oil.

Depending on the size of the pieces, fry for approximately 12–18 minutes, turning occasionally so the chicken cooks evenly.

Smaller pieces will cook faster, while large bone-in pieces require more time.

6. Check That It’s Fully Cooked

The chicken should be golden brown and crisp on the outside.

For food safety, check the thickest part of the chicken with a food thermometer. It should reach 165°F (74°C) internally.

7. Drain and Rest

Remove the chicken from the oil and place it on a wire rack rather than directly on paper towels. A rack allows excess oil to drain away while helping the crust remain crispy.

Let it rest for a few minutes before serving.

Secrets to Extra-Crispy KFC-Style Chicken

Don’t skip the marinade. Overnight marinating gives the chicken better flavor and tenderness.

Press the flour onto the chicken. Don’t simply roll it through the flour. Pressing creates the irregular flakes that become crispy during frying.

Double-coat the chicken. This creates a thicker, crunchier crust.

Maintain the oil temperature. Aim for around 350°F (175°C), adjusting the heat as needed during cooking.

Don’t overcrowd the pan. Fry in batches if necessary.

Use a wire rack after frying. This prevents the bottom of the chicken from becoming soggy.

What to Serve With KFC-Style Chicken

Serve your crispy chicken with:

• Creamy coleslaw
• French fries
• Mashed potatoes and gravy
• Corn on the cob
• Biscuits
• Pickles
• Hot sauce
• Homemade dipping sauce