Copycat KFC-Style Fried Chicken

A crunchy, craggy, well-seasoned fried chicken with juicy meat and that signature “herby-peppery” bite.

Ingredients

• 1 kg chicken pieces (bone-in thighs/drumsticks/wings preferred)
• 500 ml buttermilk *(or 400 ml milk + 1½ tbsp lemon juice/vinegar, mixed and rested 5 min)*
• 2 tsp salt, plus extra for finishing
• 1½ tsp black pepper
• 2 cups (300 g) plain flour
• 2 tbsp cornstarch *(helps extra crunch; optional but recommended)*
• 2 tsp paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp ground white pepper *(or use black pepper)*
• ½ tsp ground ginger
• ½ tsp mustard powder *(optional)*
• 1 tsp baking powder *(for lighter, craggier crust; optional)*
• Neutral oil for frying (enough for 3–4 cm / 1½" depth in a pan)

Method

• 1

  Step 1: Marinate the chicken

  In a large bowl, mix buttermilk, salt, and black pepper. Add chicken and turn to coat. Cover and refrigerate for **at least 2 hours** (up to overnight). This seasons the meat and helps keep it juicy.

• 2

  Step 2: Make the seasoned coating

  In a wide bowl/tray, whisk flour, cornstarch, paprika, thyme, oregano, basil, onion powder, garlic powder, white pepper, ginger, mustard powder (if using), and baking powder (if using) until evenly mixed.

• 3

  Step 3: Dredge for “craggy” crunch

  Lift chicken from marinade, letting excess drip off. Coat in flour mix, pressing firmly so it clings.

• 4

  Step 4: Rest the coating

  Place coated chicken on a rack or plate for **10 minutes**. This hydrates the flour slightly so it fries up sturdier and less likely to fall off.

• 5

  Step 5: Fry

  Heat oil to **170°C / 340°F** in a deep skillet or pot. Fry in batches (don’t crowd):

• 6

  Step 6: Drain + season

  Drain on a rack (best) or paper towels for **2 minutes**, then sprinkle lightly with salt while hot. Rest **5 minutes** before eating so the juices settle.

Tips

• **No thermometer?** Pierce the thickest piece: juices should run clear, and the meat should feel tender (not rubbery).
• **Oven finish (safer for big pieces):** Fry until deep golden (about 10–12 min), then bake at **200°C / 390°F** for **10–15 min** to ensure doneness without over-browning.
• **Extra crisp later:** Reheat on a rack at **200°C / 390°F** for **12–15 minutes** (don’t microwave).
• **What to serve with:** Fries, coleslaw, corn, or buttery mashed potatoes.

Nutrition (per serving, estimate)