If you’ve ever dreamt of replicating that crunchy, golden, KFC-style fried chicken at home, buckle up. As a chef who lives for recreating iconic comfort foods, this recipe was both a challenge and a triumph. I tested it countless times to hit that perfect crisp, that juicy bite, and of course, the unmistakable blend of 11 herbs and spices.
Why I Love Making KFC Style Crispy Chicken at Home
There’s something special about taking a fast-food favorite and turning it into a homemade masterpiece. Cooking it myself gives me total control over flavor, crispiness, and quality. Plus, the aroma that fills the kitchen while it’s frying? Absolutely unbeatable.
- Homemade flavor without artificial additives
- Customizable spice levels for all palates
- Perfect for family dinners or crowd-pleasing parties
- More affordable than takeout with premium taste
- Guilt-free because you know exactly what’s in it
Step by Step Guide to Making KFC Original Secret Crispy Chicken
Ingredients
- 1 whole chicken, cut into pieces
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon mustard powder
- 1 teaspoon celery salt
- Vegetable oil, for frying
Step-by-Step Instructions
Step 1: In a medium bowl, whisk together all the dry ingredients flour, salt, pepper, paprika, garlic powder, onion powder, oregano, basil, thyme, mustard powder, and celery salt.
Step 2: Heat your vegetable oil in a deep fryer or large pot. You want it to reach 350°F (175°C). A thermometer here is your best friend.
Step 3: Take each chicken piece and coat it generously in the flour-spice mixture. Shake off any excess but ensure it’s fully covered. For an extra crunch, you can double dip just coat once, let it rest, then coat again.
Step 4: Gently place the chicken into the hot oil, a few pieces at a time to avoid overcrowding. Let them fry for 15 to 20 minutes, flipping once halfway, until they’re golden brown and cooked through.
Step 5: Transfer the chicken to a wire rack over paper towels to drain excess oil. Resist the urge to place them directly on paper towels that can trap steam and soften the crust.
Step 6: Serve piping hot. I always sprinkle a tiny pinch of salt over them while they’re still hot it brings out all the spice notes.
If you’ve ever dreamt of replicating that crunchy, golden, KFC-style fried chicken at home, buckle up. As a chef who lives for recreating iconic comfort foods, this recipe was both a challenge and a triumph. I tested it countless times to hit that perfect crisp, that juicy bite, and of course, the unmistakable blend of 11 herbs and spices.
Why I Love Making KFC Style Crispy Chicken at Home
There’s something special about taking a fast-food favorite and turning it into a homemade masterpiece. Cooking it myself gives me total control over flavor, crispiness, and quality. Plus, the aroma that fills the kitchen while it’s frying? Absolutely unbeatable.
- Homemade flavor without artificial additives
- Customizable spice levels for all palates
- Perfect for family dinners or crowd-pleasing parties
- More affordable than takeout with premium taste
- Guilt-free because you know exactly what’s in it
Step by Step Guide to Making KFC Original Secret Crispy Chicken
Ingredients
- 1 whole chicken, cut into pieces
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon mustard powder
- 1 teaspoon celery salt
- Vegetable oil, for frying
Step-by-Step Instructions
Step 1: In a medium bowl, whisk together all the dry ingredients flour, salt, pepper, paprika, garlic powder, onion powder, oregano, basil, thyme, mustard powder, and celery salt.
Step 2: Heat your vegetable oil in a deep fryer or large pot. You want it to reach 350°F (175°C). A thermometer here is your best friend.
Step 3: Take each chicken piece and coat it generously in the flour-spice mixture. Shake off any excess but ensure it’s fully covered. For an extra crunch, you can double dip just coat once, let it rest, then coat again.
Step 4: Gently place the chicken into the hot oil, a few pieces at a time to avoid overcrowding. Let them fry for 15 to 20 minutes, flipping once halfway, until they’re golden brown and cooked through.
Step 5: Transfer the chicken to a wire rack over paper towels to drain excess oil. Resist the urge to place them directly on paper towels that can trap steam and soften the crust.
Step 6: Serve piping hot. I always sprinkle a tiny pinch of salt over them while they’re still hot it brings out all the spice notes.
