Our Ultimate KFC Inspired Fried Chicken Recipe: A Guide to Finger-Lickin’ Perfection

We’ve all dreamt of recreating that legendary fried chicken at home – the kind with a perfectly seasoned, crunchy coating that reveals the most succulent, flavourful meat inside. It’s a taste that evokes pure comfort and satisfies a deep-seated craving. We’re thrilled to say that this dream is now entirely achievable! After dedicating ourselves to perfecting the method, we’re ready to share our definitive KFC Inspired Fried Chicken Recipe. This guide is your key to unlocking all the crunch and flavour you adore, right from the comfort of your home.

It’s time to say goodbye to underwhelming homemade fried chicken. We are about to explore the essential techniques that truly elevate this dish, from the crucial buttermilk brine and our signature spice blend to the foolproof double-dredging method that guarantees an extra-crispy crust. Prepare to cook up a storm and create a meal that will leave everyone wondering if you’ve somehow discovered the Colonel’s secret.

Why You’ll Adore This Recipe

• A Taste of Authenticity: Our thoughtfully developed blend of 11 herbs and spices gets you remarkably close to that iconic, world-famous flavour. It is the very essence of this secret recipe chicken.
• Incredibly Crispy Coating: We employ a special double-dredging process that builds a substantial, craggy, and unbelievably crispy chicken exterior that maintains its crunch for ages.
• Supremely Juicy and Tender Meat: The secret to perfectly moist chicken lies in the preparation before it even touches the oil. Our buttermilk brine tenderises the meat while sealing in moisture, promising a succulent bite every time.
• A Wallet-Friendly Treat: A takeaway bucket of your favourite chicken can certainly add up. Preparing this copycat fried chicken at home delivers all the satisfaction for a fraction of the price, so you can indulge more often!
• Guaranteed Success with Every Step: We’ve carefully laid out the entire process in simple, easy-to-manage stages. Whether you’re a beginner in the kitchen or a seasoned home cook, you’ll find this recipe both straightforward and deeply satisfying.

Ingredients

• 8 pieces of chicken on the bone
• 1 litre vegetable or rapeseed oil
• 600ml buttermilk
• 300g plain flour
• 50g cornflour
• 1 large egg
• 100ml milk
• 3 tbsp salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp celery salt
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp white pepper
• 1 tsp ground ginger
• 1/2 tsp mustard powder

Mastering the Method: A Step-by-Step Guide to Homemade KFC Style Chicken

Making this legendary chicken is a journey, but every step plays a crucial role in achieving that spectacular final result. We assure you that the time and effort invested will be rewarded tenfold. Follow these instructions closely, and you’ll soon be enjoying the best fried chicken you’ve ever tasted.

Step 1: The All-Important Buttermilk Brine

The first secret to exceptionally juicy fried chicken is a proper brine. Soaking your chicken in a buttermilk solution works wonders in two ways: the salt seasons the meat right to the bone, while the buttermilk’s natural acidity tenderises it, creating an incredibly tender texture. This step is non-negotiable for perfection!

1. In a large bowl, combine the buttermilk, salt, and black pepper. Whisk until the salt has completely dissolved.
2. Place your chicken pieces into the brine, making sure every piece is fully submerged.
3. Cover the bowl securely with cling film and refrigerate for a minimum of 4 hours. For truly outstanding results, we strongly suggest letting it brine overnight.

Step 2: Preparing the Secret Spice Blend

While the chicken is brining, it’s the perfect time to assemble our signature coating. This mixture of flour, cornflour, and our special selection of 11 herbs and spices is what produces that hallmark flavour and texture. The cornflour is our secret weapon for an even crispier finish.

1. Choose a large, shallow dish or a sizeable, sealable plastic bag for mixing your dry ingredients.
2. Combine the plain flour, cornflour, and all 11 herbs and spices: salt, black pepper, paprika, garlic powder, onion powder, celery salt, thyme, oregano, white pepper, ginger, and mustard powder.
3. Mix everything together thoroughly with a whisk until you have a consistently coloured blend. This guarantees an even distribution of flavour on every piece of chicken.

Step 3: The Double-Dredge for Maximum Crunch

This is the stage where the real magic unfolds. A single coating is fine, but a double coating is what creates that classic, thick, and craggy homemade KFC style crust. To do this, we’ll set up three stations: the brined chicken, an egg wash, and our seasoned flour.

1. In a separate shallow bowl, whisk together the egg and milk (or a little extra buttermilk) to form your egg wash.
2. Remove a piece of chicken from the brine, letting the excess liquid drip away. It’s important not to pat it dry.
3. Place the chicken into the seasoned flour and toss it around until it’s completely covered. Lightly shake off any loose flour.
4. Next, dip the flour-dusted chicken into your egg wash, ensuring it’s coated all over.
5. Transfer the chicken back into the seasoned flour for its final coating. This time, press the flour firmly onto the chicken to create those delicious, crunchy nooks and crannies.
6. Set the coated chicken on a wire rack to rest for 10–15 minutes. This helps the coating to set and adhere properly, preventing it from coming off during frying.

Step 4: Frying to Golden Perfection

We’re at the final stage: frying. The absolute key here is to maintain a consistent oil temperature, for which we highly recommend using a kitchen thermometer. The right temperature ensures the chicken cooks through perfectly while the outside becomes golden and crisp, not oily.

1. Pour the oil into a large, heavy-based pot or a deep-fryer to a depth of about 3 inches. Heat the oil over a medium-high heat until your thermometer reads 175°C (350°F).
2. Gently lower 3-4 pieces of chicken into the hot oil at a time, being careful not to overcrowd the pot. Adding too much chicken at once will lower the oil’s temperature and lead to a soggy finish.
3. Fry the chicken, turning it every few minutes, until it is a rich golden brown and thoroughly cooked. The cooking times will differ depending on the cut:
   • Wings: 6–8 minutes
   • Drumsticks: 9–12 minutes
   • Thighs: 12–15 minutes
4. To confirm the chicken is cooked safely, check it with a meat thermometer. The internal temperature must reach at least 74°C (165°F). For more guidance on cooking temperatures, you can refer to the UK’s Food Standards Agency.
5. Once cooked, use tongs to remove the chicken from the oil and place it on a clean wire rack to drain. This prevents the coating from becoming greasy. For the best flavour, sprinkle with a touch more salt while it’s piping hot.

What to Serve with Your Fried Chicken

A true fried chicken feast isn’t complete without its classic companions! We love to serve ours with a generous helping of salty chips, a creamy homemade coleslaw, and fluffy mashed potatoes smothered in a rich gravy. Sweetcorn on the cob and soft bread rolls are also wonderful additions that round out the meal perfectly. Once you’ve mastered this recipe, you might fancy another flavour-packed chicken dinner. For something a little lighter but just as delicious, we suggest our zesty Lemon Garlic Chicken.

FAQ

Your New Favourite Takeaway is at Home

And there you have it—our complete guide to creating phenomenal, restaurant-quality fried chicken in your very own kitchen. We’ve demonstrated that with the right ingredients and a little technique, achieving that perfect harmony of a crunchy, flavourful crust and moist, tender meat is well within your grasp. You’ll no longer need to rely on expensive takeaways when you can make something even more delicious yourself!

So, what’s stopping you? It’s time to put on your apron, assemble your spices, and prepare a meal that will have everyone asking for your secret. We’d love to hear how your fried chicken turns out in the comments below! And if you’re already planning your next comforting chicken dinner, be sure to take a look at our much-loved Garlic Parmesan Chicken Pasta Recipe!

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 8 pieces of chicken on the bone
• 1 litre vegetable or rapeseed oil (for frying)
• 600ml buttermilk
• 300g plain flour
• 50g cornflour
• 1 large egg
• 100ml milk
• 3 tbsp salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp celery salt
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp white pepper
• 1 tsp ground ginger
• 1/2 tsp mustard powder

Instructions

1. Brine Chicken: In a large bowl, combine the buttermilk, salt, and black pepper. Submerge the chicken pieces, cover, and refrigerate for at least 4 hours, or preferably overnight.
2. Prepare Coating & Egg Wash: In a large, shallow dish, whisk together the plain flour, cornflour, and all 11 herbs and spices. In a separate bowl, whisk the egg and milk to create an egg wash.
3. Double-Dredge Chicken: Remove a piece of chicken from the brine, letting excess drip off. Coat it in the seasoned flour, dip in the egg wash, then coat it again in the seasoned flour, pressing firmly to create a thick crust.
4. Rest Chicken: Place all coated chicken pieces on a wire rack and let them rest for 10-15 minutes. This helps the coating adhere during frying.
5. Fry Chicken: Heat oil in a large pot to 175°C (350°F). Carefully fry the chicken in batches (3-4 pieces) for 6-15 minutes, depending on the cut, until golden brown and cooked through (internal temperature of 74°C / 165°F).
6. Drain and Serve: Use tongs to move the cooked chicken to a clean wire rack to drain excess oil. Sprinkle with a little extra salt while hot and serve immediately.

Nutrition (per serving): Information not specified in the article.