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Best Homemade KFC Chicken

A crispy and flavorful homemade version of KFC chicken that rivals your favorite fast-food joint.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 490
Ingredients Method Notes

Ingredients
  

Marinade
  • 2 cups buttermilk
  • 2 tablespoons hot sauce
  • Chicken pieces (legs, thighs, breasts)
Coating
  • 2 cups all-purpose flour
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon cayenne pepper
Frying
  • Oil for frying (vegetable or canola oil) Enough to submerge chicken pieces (about 2-3 inches deep)

Method
 

Marinating the Chicken
  1. Combine buttermilk and hot sauce in a large bowl. Add chicken pieces and ensure they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight.
Preparations
  1. In another bowl, whisk together flour, garlic powder, onion powder, paprika, salt, black pepper, thyme, and cayenne pepper until well mixed.
  2. Heat enough oil in a pot to submerge chicken pieces, reaching 350°F (175°C) using a kitchen thermometer.
Coating and Frying
  1. Remove chicken from the fridge and let excess buttermilk drip off. Dredge each piece in the seasoned flour mix, ensuring thorough coating.
  2. Carefully place chicken pieces into hot oil without overcrowding the pan. Fry in batches if necessary, cooking for about 15-18 minutes per side until golden brown and reaching an internal temperature of 165°F (74°C).
Serving
  1. Transfer fried chicken to paper towel-lined plate to absorb excess oil. Let rest for a few minutes before serving.

Notes

For extra crunch, allow coated chicken to rest for 10 minutes prior to frying. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in oven at 375°F (190°C) for 15-20 minutes.