KFC Style Fried Chicken Recipe

Ingredients

For the Marinade

• 1 (3.5 to 4-pound) chicken, cut into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings)
• 2 cups buttermilk
• 1/3 cup dill pickle juice
• 1 tablespoon hot sauce (like Frank’s RedHot)
• 1.5 teaspoons Diamond Crystal kosher salt

For the Coating

• 1 3/4 cups all-purpose flour
• 1/2 cup cornstarch
• 2 teaspoons Diamond Crystal kosher salt
• 1 1/4 teaspoons dried oregano
• 1 1/4 teaspoons dried thyme
• 1 teaspoon dried basil
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 2 teaspoons dried mustard
• 1 tablespoon smoked paprika
• 1 teaspoon ground ginger
• 1 tablespoon white pepper
• 1 tablespoon black pepper
• 2 teaspoons MSG (monosodium glutamate)
• Peanut oil, for frying

Marinate the Chicken Overnight

In a large bowl, whisk together the buttermilk, pickle juice, hot sauce, and kosher salt.

Add all the chicken pieces to the marinade, ensuring each one is fully submerged. Cover the bowl and refrigerate for at least 4 hours, but a full overnight marinade is what makes the chicken exceptionally juicy and tender.

Prepare the Coating and Rest the Chicken

In a large, wide bowl or dish, whisk together all the ingredients for the coating, from the flour to the MSG. Mix for at least a minute to ensure the 11 herbs and spices are perfectly distributed.

Remove the chicken pieces from the marinade one at a time, letting the excess liquid drip off. Dredge each piece thoroughly in the seasoned flour, pressing firmly to create a thick, even coat.

Place the coated chicken on a wire rack and let it rest at room temperature for at least 20-30 minutes. This step is not optional; it allows the flour to hydrate and form a sort of paste, which is what prevents the coating from falling off in the hot oil.

Fry the Chicken

Pour at least 3 inches of peanut oil into a large Dutch oven or other heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 325F. A thermometer is essential for this.

Carefully place a few pieces of chicken in the hot oil, being sure not to crowd the pot. The oil temperature will drop; try to maintain it around 300-310F.

Fry for ~15-20 minutes, turning the pieces occasionally, until they are deep golden brown and an instant-read thermometer registers 165F in the thickest part. Dark meat will typically take longer than white meat.

Transfer the cooked chicken to a clean wire rack to drain. Immediately sprinkle with a little extra salt. Let it rest for a few minutes before serving.

KFC Style Fried Chicken

This is a dedicated attempt to replicate the texture and flavor of KFC's original recipe chicken. The secret lies in a few key techniques: a long marinade in a buttermilk and pickle juice brine to tenderize the meat, a complex spice blend featuring a savory flavor enhancer, and a crucial resting period after dredging that allows the coating to set.

Prep Time15 minutes mins

Active Time20 minutes mins

Marination Time4 hours hrs

Total Time4 hours hrs 35 minutes mins

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Ingredients

For the Marinade

• 1 3.5 to 4-pound chicken, cut into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings)
• 2 cups buttermilk
• 1/3 cup dill pickle juice
• 1 tablespoon hot sauce like Frank’s RedHot
• 1.5 teaspoons Diamond Crystal kosher salt

For the Coating

• 1 3/4 cups all-purpose flour
• 1/2 cup cornstarch
• 2 teaspoons Diamond Crystal kosher salt
• 1 1/4 teaspoons dried oregano
• 1 1/4 teaspoons dried thyme
• 1 teaspoon dried basil
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 2 teaspoons dried mustard
• 1 tablespoon smoked paprika
• 1 teaspoon ground ginger
• 1 tablespoon white pepper
• 1 tablespoon black pepper
• 2 teaspoons MSG monosodium glutamate
• Peanut oil for frying

Instructions

• Whisk the buttermilk, pickle juice, hot sauce, and kosher salt in a large bowl.
• Add the chicken pieces to the marinade, ensuring full coverage, and refrigerate for 4-12 hours.
• Whisk together the flour, cornstarch, and all seasonings in a large dish until well combined.
• Remove each chicken piece from the marinade, letting excess drip off.
• Dredge each piece thoroughly in the seasoned flour mixture, pressing firmly for an even coat.
• Place the coated chicken on a wire rack and let rest at room temperature for 20-30 minutes.
• Heat 3 inches of peanut oil in a Dutch oven to 325°F.
• Add chicken pieces carefully, maintaining oil temperature around 300-310°F.
• Fry for 15-20 minutes, turning occasionally, until deep golden brown and internal temperature reaches 165°F.
• Transfer to a clean wire rack and sprinkle with extra salt.
• Let rest for 5 minutes before serving.

Notes

Dark meat pieces will require longer cooking time than white meat.

The resting period after coating is crucial for proper crust adhesion.

Use a thermometer to maintain proper oil temperature.