Name: Copycat KFC Chicken
Prep time: 19 min
Cook time: 18 min
Ingredients: 3 lbs chicken pieces (legs, thighs, breasts); 2 cups buttermilk; 2 large eggs; 2 cups all-purpose flour; 1/2 cup cornstarch; 2 tsp salt; 1 tsp black pepper; 1 tbsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp dried thyme; 1/2 tsp dried basil; 1/2 tsp oregano; 1/2 tsp celery salt; 1/2 tsp ground mustard; 1/4 tsp ground ginger; 1/4 tsp white pepper; Vegetable oil (for frying)

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If your family loves KFC as much as mine does, then this recipe is about to become a regular in your dinner rotation. This copycat KFC chicken recipe is everything you want ultra crispy on the outside, juicy and flavorful on the inside, and seasoned just right.

The best part? You can make it at home with simple pantry staples and skip the drive-thru. I’ve tested this recipe more times than I can count, and it’s now our go-to whenever we’re craving that signature crunch and flavor. My kids love helping coat the chicken, and the smell alone brings everyone running to the kitchen.

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Why You’ll Love Copycat KFC Fried Chicken

This recipe brings the iconic KFC flavor home with ingredients you probably already have. It’s deeply satisfying, super crunchy, and full of bold, savory seasoning. Whether you’re making it for a weeknight dinner, a game day treat, or a picnic lunch, it’s guaranteed to be a hit with both kids and adults.

Simple Ingredients

Here’s what makes this recipe so great it uses everyday ingredients with extraordinary results.

Chicken pieces: Use a mix of drumsticks, thighs, and breasts for the best flavor and variety.
All-purpose flour: This is your crispy coating base and helps build the golden, crunchy crust.
Buttermilk: Tenderizes the chicken and adds that subtle tangy flavor that mimics the KFC marinade.
Eggs: Helps the coating stick beautifully to the chicken.
Cornstarch: Adds an extra crunch to the fried coating.
KFC-style seasoning mix: A blend of 11 herbs and spices brings the flavor! Think paprika, garlic powder, thyme, and more.
Salt and pepper: Brings balance and enhances the seasoning blend.
Oil for frying: Use a neutral oil like vegetable or canola oil for even frying and golden results.

Servings, Prep, and Cook Time

Servings: 6
Prep Time: 20 minutes (plus 4 hours marinating)
Cook Time: 15–18 minutes
Total Time: 4 hours 40 minutes

What is Needed

3 lbs chicken pieces (legs, thighs, breasts)
2 cups buttermilk
2 large eggs
2 cups all-purpose flour
1/2 cup cornstarch
2 tsp salt
1 tsp black pepper
1 tbsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp oregano
1/2 tsp celery salt
1/2 tsp ground mustard
1/4 tsp ground ginger
1/4 tsp white pepper
Vegetable oil, for frying

Instructions

In a large bowl, whisk together the buttermilk and eggs. Add chicken pieces and cover. Marinate in the fridge for at least 4 hours or overnight for best flavor.
In another large bowl, whisk together flour, cornstarch, salt, pepper, and all the spices.
Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly to coat well.
Place coated chicken on a wire rack and let rest for 10–15 minutes to help the coating stick.
Heat oil in a deep fryer or heavy skillet to 350°F (175°C).
Fry chicken in batches, turning occasionally, for 15–18 minutes or until golden brown and internal temperature reaches 165°F.
Drain on paper towels and let rest 5 minutes before serving.

Top Tips

Letting the coated chicken rest before frying helps the breading stick and form that classic KFC-style crust.
Double coat for extra crunch: After the first dredge in the flour mixture, dip the chicken back into the buttermilk-egg mix, then dredge it again. This second coat creates that thick, craggy crust that stays crisp even after resting.
Use a thermometer to monitor the oil temperature too hot and the outside will burn before the inside cooks.
Don’t overcrowd the pan when frying; this helps maintain oil temperature and ensures crispiness.
For extra juicy chicken, marinate overnight in the buttermilk mixture.
Everyone love drumsticks they cook faster too, making them great for a quick meal.

Recipe Variations

Make it spicy: Add cayenne pepper to the flour mixture.
Gluten-free: Use a gluten-free flour blend and ensure spices are gluten-free.
Oven-baked version: Spray coated chicken with oil and bake at 400°F for 45 minutes.

Recommended Equipment

Large mixing bowls
Tongs
Wire rack
Dutch oven, cast-iron skillet or deep fryer
Paper towels
Instant-read thermometer

Make Ahead Tips

You can marinate the chicken up to 24 hours in advance. You can also dredge and refrigerate the coated chicken on a rack up to 2 hours before frying.

How to Store and Reheat

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F for 10–15 minutes to keep it crispy. Avoid microwaving, which softens the crust.

What to Serve With This Recipe

Mashed potatoes and gravy
Buttermilk biscuits
Creamy coleslaw
Corn on the cob
Mac and cheese

What You Need to Know About This Recipe

This Copycat KFC Fried Chicken recipe pays homage to the original 11 herbs and spices made famous in the 1950s. Colonel Sanders developed this recipe in Corbin, Kentucky, and it became the foundation of the global fast-food empire. The homemade version gives you full control of the ingredients and flavor and in my opinion, it’s even better made fresh at home.