This Copycat KFC Chicken recipe makes juicy, extra-crispy fried chicken with a seasoned coating and simple homemade ingredients.

Copycat KFC Chicken Recipe

That first crackle when you bite through the golden coating is exactly what homemade fried chicken should sound like. This Copycat KFC Chicken recipe combines a tangy buttermilk marinade, a well-seasoned flour mixture, and a double coating that fries into a crisp, craggy crust while the chicken stays tender underneath.

It is a comforting weekend dinner made for passing around the table with mashed potatoes, coleslaw, biscuits, and plenty of napkins. It is not the restaurant’s official secret formula, but it captures the peppery, savory flavor and satisfying crunch people love.

Why You’ll Love This Recipe

• Extra-crispy coating: Cornstarch and a double dredge create plenty of crunchy ridges.
• Juicy, seasoned chicken: The buttermilk marinade tenderizes the meat and carries flavor beneath the crust.
• Made with pantry spices: There are no unusual ingredients or packaged seasoning blends.
• Good for family dinners: Three pounds of chicken makes enough for a generous platter with classic sides.

Recipe Card Summary

• Prep Time: 25 minutes
• Marinating Time: 2 hours
• Cook Time: 30 minutes
• Total Time: 2 hours 55 minutes
• Servings: 6
• Yield: About 8 pieces of fried chicken
• Recipe Style: Comfort Food
• Cooking Method: Deep-frying

Copycat KFC Chicken Recipe Ingredients

For the Chicken and Marinade

• 3 pounds bone-in, skin-on chicken pieces, such as drumsticks, thighs, and split chicken breasts
• 2 cups buttermilk
• 2 large eggs

For the Seasoned Coating

• 2 cups all-purpose flour
• ½ cup cornstarch
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon celery salt
• ½ teaspoon ground mustard
• ¼ teaspoon ground ginger
• ¼ teaspoon ground white pepper

For Frying

• Vegetable, canola, or peanut oil, enough to reach about 2 inches deep in a heavy pot

How to Make Extra-Crispy Copycat Fried Chicken

1. Prepare the chicken.
   Pat the chicken pieces dry with paper towels. If using chicken breasts, cut very large breasts in half so that all the pieces cook at a similar rate.
2. Make the marinade.
   Whisk the buttermilk and eggs together in a large bowl. Add the chicken and turn each piece until completely coated.
3. Refrigerate the chicken.
   Cover the bowl and refrigerate for at least 2 hours. For deeper flavor and more tender meat, leave it in the marinade for up to 12 hours.
4. Mix the seasoned flour.
   In a large shallow bowl, whisk together the flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, thyme, basil, oregano, celery salt, mustard, ginger, and white pepper.Mix thoroughly so the smaller amounts of seasoning are evenly distributed.
5. Heat the frying oil.
   Pour the oil into a large Dutch oven or heavy-bottomed pot. The oil should be approximately 2 inches deep, but the pot should remain no more than halfway full.Heat the oil over medium heat to 350°F. Use a deep-fry or instant-read thermometer to monitor the temperature.
6. Apply the first coating.
   Remove one piece of chicken from the marinade and allow the excess liquid to drip into the bowl. Place it in the seasoned flour and press the coating firmly onto every side.
7. Double-dredge the chicken.
   Dip the floured chicken briefly back into the buttermilk mixture. Return it to the flour and coat it a second time.Press and squeeze the flour mixture gently around the chicken. Those uneven clumps become the crispiest parts after frying.
8. Let the coating rest.
   Place the breaded chicken on a wire rack or parchment-lined tray. Let it rest for 10 minutes before frying.This short rest helps the coating adhere instead of sliding off in the oil.
9. Fry in small batches.
   Carefully lower two or three pieces into the hot oil. Do not crowd the pot, since adding too much chicken at once will lower the oil temperature and produce a greasy coating.Adjust the burner as needed to keep the oil between 325°F and 350°F while the chicken cooks.
10. Cook until golden and done.
    Fry drumsticks and thighs for approximately 12 to 15 minutes. Smaller breast pieces may need about 10 to 14 minutes.Turn the chicken every few minutes so it browns evenly. Cooking time varies according to the size and thickness of each piece.
11. Check the internal temperature.
    Insert a clean meat thermometer into the thickest part of the chicken without touching the bone. It must reach at least 165°F before serving.Dark meat is often most tender around 175°F to 185°F.
12. Drain the fried chicken.
    Transfer the cooked chicken to a wire rack placed over a baking sheet. A rack allows air to circulate around the crust and keeps the underside from becoming soggy.Let the oil return to 350°F before beginning the next batch.
13. Rest and serve.
    Allow the chicken to rest for 5 to 10 minutes before serving. The crust will set while the juices settle back into the meat.

Recipe Notes and Helpful Tips

Keep the oil temperature steady

Oil that is too cool soaks into the coating, while excessively hot oil can burn the outside before the center cooks. Begin at 350°F and try to keep the temperature above 325°F after adding the chicken.

Do not skip the cornstarch

Cornstarch lightens the flour coating and helps it fry into a crispier shell. It also keeps the crust crunchy longer than flour alone.

Use similar-sized pieces

A small drumstick and a thick chicken breast will not finish at the same time. Fry similar pieces together, and always check each one with a thermometer rather than relying only on the clock.

Make the chicken ahead

The chicken can remain in the buttermilk marinade for up to 12 hours. The seasoned flour may also be mixed several days ahead and kept in an airtight container.

Bread the chicken shortly before frying for the best crust.

Store leftovers safely

Refrigerate cooled fried chicken in an airtight container for up to four days. Place a paper towel beneath the chicken to absorb excess moisture.

Reheat it on a wire rack in a 375°F oven for 15 to 20 minutes, or until hot throughout. The microwave will soften the coating.

Do not reuse contaminated coating

Discard any marinade and flour mixture that touched raw chicken. Do not save them for another recipe.

Frequently Asked Questions

Why does the breading fall off fried chicken?

The coating may fall off when the chicken is too wet, the flour is not pressed firmly onto the meat, or the breaded chicken is fried immediately. Allow excess marinade to drip away, press on the coating, and rest the breaded pieces for 10 minutes.

Avoid moving the chicken constantly during the first few minutes of frying.

Can I make this recipe without buttermilk?

Yes. Place 2 tablespoons of lemon juice or white vinegar in a measuring jug, then add enough whole milk to make 2 cups. Stir and let it stand for 5 to 10 minutes before using.

The mixture will look slightly curdled, which is expected.

Can I make copycat fried chicken in an air fryer?

You can, although the crust will not be identical to deep-fried chicken. Spray the breaded pieces generously with cooking oil and air-fry at 375°F, turning halfway through, until crisp and cooked to at least 165°F.

Cooking time depends on the chicken pieces and the size of the air fryer.

What sides go well with crispy fried chicken?

Serve it with creamy mashed potatoes, chicken gravy, coleslaw, macaroni and cheese, corn, green beans, biscuits, or potato wedges. A crisp salad or pickles provide a fresh contrast to the rich coating.

A Fried Chicken Dinner Worth the Wait

Set the platter down while the chicken is still warm and listen to that crust crack beneath the first bite. With its juicy center, peppery seasoning, and crisp double coating, this homemade copycat fried chicken has all the makings of a comfort-food dinner people will ask for again.

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