✔ Updated · fixed fry times + food safety, 11-spice blend, oven and air fryer options
My KFC original recipe copycat makes crispy, deeply seasoned fried chicken at home: bone-in pieces soaked in buttermilk and egg, coated in flour mixed with 11 herbs and spices led by white pepper, paprika and garlic salt, then fried at 350°F until deep golden and 165°F inside.
At a glance
The one tip that matters: Keep a thermometer in the oil and another for the chicken. Hold the oil between 325°F and 350°F, and take each piece out only when its thickest part reaches 165°F.
The spice blend follows the widely reported 11 herbs and spices list, and it tastes close to the famous bucket, although only the company knows its own formula. Plan about 1 hour for the soak and 45 minutes to fry in batches. Oven and air fryer options are below. Feeding a crowd? Our KFC catering guide lists buckets and party meals with prices.
Why You'll Love This KFC-Style Chicken
- That familiar peppery flavor, from a blend of 11 herbs and spices with plenty of white pepper.
- Crispy outside, juicy inside, thanks to a buttermilk soak and a rested flour coating.
- Pantry spices only: everything is in a well-stocked spice rack or supermarket.
- Works in the oven or air fryer if you would rather skip the deep fryer.
The 11 Herbs and Spices
The blend below is the version widely reported as close to the famous seasoning, scaled for 2 cups of flour. It makes a very savory, peppery crust. Grind the dried leafy herbs fine so they disappear into the coating. For a ready-made shaker blend you can use on fries, popcorn chicken and roasts, see our KFC seasoning recipe.
| Herb or spice | Amount | What it adds |
|---|---|---|
| Paprika | 4 tablespoons | Color and mild sweetness |
| Ground white pepper | 3 tablespoons | The signature peppery heat |
| Garlic salt | 2 tablespoons | Savory garlic and salt |
| Celery salt | 1 tablespoon | Savory, herby depth |
| Ground black pepper | 1 tablespoon | Sharp pepper flavor |
| Dry mustard powder | 1 tablespoon | Tang and warmth |
| Ground ginger | 1 tablespoon | Gentle warmth |
| Salt | 2 teaspoons | Seasoning |
| Dried thyme | 1 1/2 teaspoons | Earthy herb note |
| Dried basil | 1 1/2 teaspoons | Sweet herb note |
| Dried oregano | 1 teaspoon | Savory herb note |
How to Make KFC Chicken at Home
The method has four stages: soak the chicken in buttermilk and egg, coat it in the seasoned flour, rest the coating and fry in small batches. Exact amounts, times and temperatures are in the recipe card below.
Raw chicken needs careful handling. Keep it in the fridge while it soaks, discard the used buttermilk, wash your hands and anything the raw chicken touched, and cook every piece to 165°F.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Pat dry, then soak. Dry chicken holds the buttermilk evenly, and a soak of at least 1 hour in the fridge seasons and tenderizes the meat.
- Grind the dried herbs fine. Powdered thyme, basil and oregano blend into the crust instead of burning as flakes.
- Rest the coating. 15 to 20 minutes on a rack lets the flour hydrate, so the crust clings and gets extra craggy. I use those minutes to heat the oil and wipe down the counter.
- Control the oil. Use a heavy pot no more than half full, keep the oil at 325°F to 350°F and fry only 3 or 4 pieces at a time so the temperature doesn't crash.
- Always check 165°F. A golden crust doesn't mean the chicken is cooked. Check the thickest part of each piece, away from the bone, with an instant-read thermometer.
- Season to taste. This blend is very peppery, which is exactly how I love it. For a milder crust, cut the white pepper to 1 1/2 tablespoons.
The 3 Secrets From Our Video
Our step-by-step video shows exactly how to make this KFC-style fried chicken. Watch it in the recipe card below; these are the three tips that make the biggest difference.
- Pat the chicken dry first. Dry chicken lets the buttermilk and coating actually stick.
- Grind the spices fine and rest the coating. Fine spices become part of the crust, and a short rest helps it set so it doesn't slide off.
- Use a thermometer. Oil at 350°F, and the chicken is done at 165°F (74°C).
KFC-Style Original Recipe Fried Chicken (Copycat)
4
servings1
hour30
minutes45
minutes700
kcal2
hours15
minutesA copycat-style take on KFC Original Recipe chicken: chicken pieces soaked in buttermilk and egg, dredged in flour seasoned with a blend of 11 herbs and spices including white pepper, paprika, garlic salt, celery salt and ginger, then fried at 350°F until deep golden and 165°F inside.
Ingredients
- For the Chicken and Soak
1 whole chicken, cut into 8 pieces with the breasts halved (about 3 1/2 to 4 lb), or bone-in pieces
1 cup buttermilk
1 large egg
- For the 11 Herbs and Spices Coating
2 cups all-purpose flour
4 tablespoons paprika
3 tablespoons ground white pepper
2 tablespoons garlic salt
1 tablespoon celery salt
1 tablespoon ground black pepper
1 tablespoon dry mustard powder
1 tablespoon ground ginger
2 teaspoons salt
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon MSG (optional)
- For Frying
peanut, canola or vegetable oil, for frying (about 2 to 3 quarts)
Directions
- Soak the Chicken
- Pat the chicken pieces dry with paper towels. If using a whole chicken, cut it into 2 wings, 2 drumsticks, 2 thighs and 2 breasts, then cut each breast in half crosswise so all the pieces are a similar size.
- In a large bowl, whisk the buttermilk and egg until smooth. Add the chicken and turn to coat, cover and refrigerate for at least 1 hour or up to 24 hours. Wash your hands, board and knife after handling raw chicken.
- Make the Seasoned Flour and Coat
- Grind the thyme, basil and oregano to a fine powder with a spice grinder or mortar and pestle. In a large shallow dish, whisk them with the flour, paprika, white pepper, garlic salt, celery salt, black pepper, mustard powder, ginger, salt and MSG, if using, until evenly colored.
- Set a wire rack over a baking sheet. Lift each piece of chicken out of the buttermilk, let the excess drip off, then press it firmly into the seasoned flour on all sides and shake off the loose flour. Discard the leftover buttermilk soak.
- Place the coated pieces on the rack and let them rest for 15 to 20 minutes, until the coating looks slightly damp. This helps the crust stick during frying.
- Fry
- Meanwhile, pour oil into a large, heavy Dutch oven to a depth of about 3 inches, keeping the pot no more than half full, and heat it to 350°F on a deep-fry thermometer.
- Fry the chicken in batches of 3 or 4 pieces, without crowding, turning occasionally. Fry dark meat and breast pieces for 12 to 15 minutes and wings for 8 to 10 minutes, adjusting the heat to keep the oil between 325°F and 350°F, until deep golden brown and an instant-read thermometer in the thickest part, not touching the bone, reads 165°F.
- Transfer the chicken to a clean wire rack over a baking sheet to drain, and let the oil return to 350°F before frying the next batch. Rest for 5 minutes and serve hot with coleslaw, mashed potatoes and gravy or biscuits.
Notes
- Before placing the chicken pieces in the buttermilk, make sure you pat each piece dry with paper or kitchen towel. This will remove any excess moisture from diluting the flavor.
- When you are finished frying your chicken and you drain it on a paper towel, it will steam where the chicken sits on the paper towel and become soggy.
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Oven-Baked and Air Fryer Versions
Prefer not to deep-fry? Soak and coat the chicken exactly as in the recipe, rest the coating, then spray all sides generously with oil so the flour browns instead of staying powdery.
| Method | Temperature | Time | Notes |
|---|---|---|---|
| Deep-fried (this recipe) | 325 to 350°F oil | 12 to 15 min per batch (wings 8 to 10) | Crispiest, most KFC-like crust |
| Oven | 400°F | 40 to 45 min | Bake on an oiled rack over a sheet pan, turning once |
| Air fryer | 380°F | 22 to 25 min | Single layer, spray with oil and turn halfway |
What to Serve With KFC-Style Chicken
Make it a full bucket meal with KFC coleslaw, mashed potatoes and KFC gravy, biscuits, mac and cheese or corn on the cob. For more ideas, see our fried chicken sides, and browse all our KFC recipes, including chicken tenders and popcorn chicken.
Frequently Asked Questions
What are the 11 herbs and spices in KFC original recipe?
The exact KFC formula is a trade secret. The list widely reported as close to it, and used here, is salt, thyme, basil, oregano, celery salt, black pepper, dry mustard, paprika, garlic salt, ground ginger and white pepper, mixed into 2 cups of flour. White pepper gives the signature peppery bite.
How long do you fry chicken at 350°F?
Fry bone-in breast pieces, thighs and drumsticks for about 12 to 15 minutes and wings for 8 to 10 minutes, turning occasionally. Times depend on the size of the pieces and how much the oil temperature drops, so always check that the thickest part reaches 165°F.
Why is KFC chicken so tender?
KFC is known for using commercial pressure fryers, which cook chicken quickly and keep it moist. At home, a buttermilk soak and careful oil temperature give juicy, tender results. Never try to deep-fry in a regular stovetop or electric pressure cooker, which is unsafe.
Can I make KFC-style chicken in the oven or air fryer?
Yes. Coat the chicken as directed and spray it well with oil. Bake on a rack at 400°F for 40 to 45 minutes, or air fry at 380°F for 22 to 25 minutes, turning halfway, until the crust is golden and the thickest part reaches 165°F.
How do I store and reheat leftover fried chicken?
Refrigerate leftovers within 2 hours in an airtight container for up to 3 to 4 days. Reheat on a rack in a 400°F oven or in an air fryer at 375°F for 10 to 15 minutes, until crisp and 165°F in the center. The microwave makes the crust soggy.
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