Go Back
Crispy Kfc Chicken

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
Active Time20 minutes
Marination Time4 hours
Total Time4 hours 35 minutes
Pin Recipe Print

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.