Cheats Homemade KFC-Style Fried Chicken, KFC-Style Fries (with “KFC Salt”) & Quick Pepper Gravy

Crunchy, craggy fried chicken with seasoned fries and a rich, peppery gravy — all with streamlined steps for maximum “takeaway” vibes at home.

Ingredients

• 1.3–1.5 kg (about 3 lb) bone-in chicken pieces (drumsticks, thighs, wings)
• 2 cups (500 ml) buttermilk
• 2 tbsp hot sauce (optional, pantry staple)
• 2 1/2 tsp kosher salt (or 1 1/2 tsp fine salt), divided
• 1 3/4 cups (225g) all-purpose flour
• 1/3 cup (45g) cornstarch
• 2 tsp paprika (sweet)
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp ground ginger
• 1 tsp mustard powder (or 1 tsp Dijon, optional)
• 1/2 tsp ground white pepper (or black pepper)
• 1 tsp baking powder
• Neutral oil for frying (about 1.5–2 L / 6–8 cups, depending on pot)
• 1.2 kg (about 2.5 lb) potatoes, peeled or unpeeled (your call)
• 2 tbsp neutral oil (if oven-baking) *or* extra frying oil (if deep-frying)
• 1 tbsp fine salt
• 1 1/2 tsp fine salt
• 1 tsp white pepper (or black pepper)
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp celery salt (optional but very “fast food”)
• 1/4 tsp ground ginger (optional)
• 3 tbsp chicken drippings from frying pot (or 3 tbsp butter, pantry staple)
• 3 tbsp all-purpose flour
• 2 1/2 cups (625 ml) chicken stock
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2–1 tsp black pepper (to taste)
• Salt, to taste

Method

• 1

  Step 1: Season & “cheat” marinate the chicken

  In a large bowl, mix buttermilk, hot sauce (if using), and 1 1/2 tsp of the salt. Add chicken and toss well. Set aside while you prep everything else (even 15–20 minutes helps). If you have time, refrigerate 2–12 hours for deeper flavour.

• 2

  Step 2: Make the crispy coating

  In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, thyme, oregano, ginger, mustard powder (if using), white/black pepper, baking powder, and remaining 1 tsp salt. Mix thoroughly so the spices distribute evenly.

• 3

  Step 3: Cut fries & soak (for better crisp)

  Cut potatoes into 1 cm / 1/2-inch thick fries. Put into a bowl, cover with cold water, and soak 10 minutes (pulls off excess surface starch). Drain, then pat very dry with a clean towel (dry fries = crisp fries, less oil splatter).

• 4

  Step 4: Heat frying oil

  Pour oil into a heavy pot (or deep fryer) to a depth of 5–7 cm / 2–3 inches. Heat to **175°C / 350°F**. (No thermometer? Dip in a small pinch of flour — it should sizzle actively right away.)

• 5

  Step 5: Coat chicken for craggy “KFC” crunch

  Lift chicken from buttermilk, letting excess drip back into the bowl. Dredge in seasoned flour, pressing firmly. For extra craggy bits: flick a tablespoon of the buttermilk into the flour bowl and rub with your fingers to make little clumps, then press those onto the chicken.

• 6

  Step 6: Fry chicken (in batches)

  Fry chicken in batches (don’t crowd the pot) for **12–16 minutes**, turning every few minutes, until **deep golden** and the internal temp is **74°C / 165°F** at the thickest part. Drain on a rack over a tray (best for keeping it crisp). Keep warm in a **100°C / 210°F** oven while you finish.

• 7

  Step 7: Cook fries (choose method below)

  **Cook fries (choose method below)**

• 8

  Step 8: Mix “KFC salt” & season fries

  Combine all “KFC salt” ingredients. While fries are hot, sprinkle generously and toss. Taste and add more seasoned salt if needed.

• 9

  Step 9: Make quick pepper gravy

  Carefully pour off frying oil into a heatproof container, leaving behind browned bits and **3 tbsp drippings** in the pot (if you don’t have enough, add butter). Over medium heat, whisk in flour and cook **1–2 minutes** until it smells toasty (like crackers) and turns light tan. Gradually whisk in stock (a splash at first to avoid lumps), then the rest. Add onion powder, garlic powder, and pepper. Simmer **3–5 minutes** until thick enough to coat a spoon. Season to taste with salt.

• 10

  Step 10: Serve

  Pile up crispy chicken and fries, and serve the gravy on the side (or drizzle it over the fries if you’re going full comfort mode).

Tips

• **No buttermilk?** Use 2 cups milk + 2 tbsp vinegar or lemon juice (pantry staple). Rest 5 minutes, then use.
• **Extra crisp secret:** Cornstarch + baking powder gives that lighter, crunchier shell. Don’t skip if you can help it.
• **Oil temp matters:** If the coating darkens too fast, oil is too hot; if it’s pale/greasy, too cool. Aim for **175–180°C / 350–355°F**.
• **Keep it crunchy:** Drain on a **rack**, not paper towels (paper steams the crust).
• **Gravy shortcut:** If you don’t want to use drippings, butter works perfectly — you’ll lose a bit of “fried chicken shop” flavour but it’s still excellent.
• **What to serve with it:** Coleslaw, corn, pickles, or a simple lettuce salad to cut the richness.

Nutrition (per serving, estimate)