Last updated on June 4th, 2025
Want to know how to make KFC-style Chicken at home? The recipe below has been adapted from various recipes I’ve found, tried and tested and the result is simply incredible! My boys said this was better than any takeaway we’ve ever had, they went back for seconds and then asked me to make it again the next day as well! These are all the hallmarks of a successful recipe especially when your crew requests for round 2 the very next day!
All the spices you should easily be able to find at a local supermarket. Where the recipe calls for ground herbs, such as basil, sage and thyme, I just used my blender to create a finer texture but you could also use a pestle and mortar to grind them a little finer.
I usually make extra coating mixture and leave it in this jar. The label should actually read ridiculously-amazing-best-ever-homemade-kfc-chicken-coating but I didn’t have enough tape!
Although this isn’t the original KFC recipe which is a closely guarded secret, this tastes the same, if not even better! My kids did say this was better than any takeout which includes KFC! Enjoy!
Easy KFC Chicken Recipe
Prep Time: 2 hours 15 Minutes- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
Yield: 4-6 servings 1x
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Pin RecipeDescription
This recipe tastes delicious, and tastes every bit as good as its namesake – KFC Chicken pieces!
Ingredients
Marinade
- 1 cup (250ml) buttermilk
- 1 egg
- ½ tablespoon salt
Chicken
- 4–6 chicken breasts, sliced in half horizontally to make thinner cutlets OR a variety pack of drumsticks, wings, and breasts
Coating
- 2 cups flour
- ½ cups breadcrumbs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon celery salt
- 1 teaspoon chilli powder
- 1 teaspoon mustard powder
- 1 teaspoon oregano
- 1 teaspoon sage
- 1 teaspoon thyme
- 1 teaspoon marjoram
- 1 teaspoon dried sweet basil
Oil
- Vegetable oil for deep frying (approx. 4–5cm / 1.5–2 inches deep)
Instructions
- Marinate the Chicken: Whisk together the buttermilk, egg, and salt until the salt has dissolved. Add your chicken pieces and make sure they’re fully coated. Cover with plastic or beeswax wrap and refrigerate for at least 2 hours (overnight is even better!).
- Make the Coating: Mix all coating ingredients (flour, breadcrumbs, herbs, and spices) in a large bowl. For an extra-fine texture, blitz the mixture in a blender for 30–60 seconds. Transfer to a wide, shallow dish.
- Upgrade the Coating: To create an extra chunky, crunchy, crispy texture, mix about 3 tablespoons of the buttermilk mixture into the coating and mix it in using your fingers or a fork. The bumps and lumps in the mixture will create a thick, heavily textured coating once cooked!
- Coat the Chicken: Remove chicken from the marinade and press firmly into the coating mix, making sure every surface is well-covered.
- Fry It Up: Heat the oil in a deep frying pan or pot to 180°C/350°F. Gently lower the chicken into the oil in batches (don’t overcrowd the pan). Let each piece cook for 2–3 minutes before turning to help the crust set. Continue frying for 6–8 minutes in total, or until golden and cooked through.
- Drain & Serve: Remove chicken from the oil and drain on paper towels. Serve with mash and gravy, chips, coleslaw or a crunchy green salad.
Loved this !! Tastes just like KFC. I loved the buttermilk trick.
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