This homemade version captures the crispy coating, savory seasoning, and juicy texture people love in classic fried chicken inspired by KFC style recipes.
🧾 Ingredients
Chicken
- 1 whole chicken, cut into pieces
or 3–4 lbs mixed chicken parts
Buttermilk Marinade
- 2 cups buttermilk
- 1 egg
- 1 tsp salt
Seasoned Flour Coating
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- ½ tsp dried basil
- ½ tsp oregano
- ½ tsp celery salt
- ½ tsp mustard powder
- ½ tsp ground ginger
- Optional: pinch of cayenne pepper
For Frying
- Vegetable oil or peanut oil
👩‍🍳 Instructions
1. Marinate the chicken
Whisk buttermilk, egg, and salt together.
Add chicken and refrigerate at least 4 hours or overnight.
2. Prepare the coating
Mix all flour and seasoning ingredients in a large bowl.
3. Coat the chicken
Remove chicken from marinade.
Dredge thoroughly in seasoned flour, pressing coating onto the chicken.
For extra crunch:
- dip back into buttermilk
- coat a second time
Let coated chicken rest 10–15 minutes before frying.
4. Fry
Heat oil to 325°F (163°C).
Fry chicken in batches:
- dark meat: 14–16 minutes
- white meat: 12–14 minutes
Chicken should be golden brown and reach 165°F (74°C) internally.
5. Rest & serve
Place on a wire rack to keep the crust crispy.
Serve hot.
🍽️ Best Side Dishes
- Mashed potatoes & gravy
- Coleslaw
- Biscuits
- Mac and cheese
- Corn on the cob
đź’ˇ Tips for Restaurant-Style Fried Chicken
- Low-and-slow frying keeps chicken juicy
- Resting coated chicken helps the crust stick
- Use a thermometer for perfect oil temperature
- Don’t overcrowd the fryer
