Ingredients
For the Chicken
- 3⅓ pounds (1.5 kg) chicken pieces (drumsticks, thighs, breasts, or wings)
- Salt and black pepper, to taste
For the Marinade
- 2 cups buttermilk
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
Buttermilk Substitute:
Mix 2 cups of milk with 1 tablespoon of fresh lemon juice or white vinegar. Let it stand for 10 minutes before using.
For the Coating
- 3 cups all-purpose flour
- ½ cup cornstarch
- 2 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon dry mustard powder
- ½ teaspoon ground ginger
- ½ teaspoon cayenne pepper (optional, for extra heat)
For Frying
- Vegetable oil, enough for deep frying
Instructions
1. Marinate the Chicken
Pat the chicken pieces dry with paper towels and season lightly with salt and pepper.
In a large bowl, whisk together the buttermilk, egg, salt, paprika, garlic powder, onion powder, and black pepper.
Add the chicken pieces, making sure they are completely coated in the marinade.
Cover and refrigerate for 8 to 12 hours.
2. Prepare the Coating
In another large bowl, combine:
- All-purpose flour
- Cornstarch
- Salt
- Paprika
- Garlic powder
- Onion powder
- Black pepper
- Dried oregano
- Dried thyme
- Dried basil
- Dry mustard powder
- Ground ginger
- Cayenne pepper (if using)
Add 3 tablespoons of the marinade to the flour mixture.
Rub the mixture together with your fingertips until small clumps form. These little clumps help create the signature rough, extra-crispy coating.
3. Coat the Chicken
Remove one piece of chicken from the marinade and allow the excess to drip off.
Dredge it thoroughly in the seasoned flour mixture, pressing the coating firmly onto the chicken.
For an extra-thick crust, dip the chicken back into the marinade and coat it in the flour mixture a second time.
Arrange the coated chicken pieces on a tray or baking sheet and let them rest for 10 to 15 minutes before frying. This helps the coating adhere better.
4. Heat the Oil
Pour enough vegetable oil into a deep, heavy-bottomed pot or deep skillet.
Heat the oil to 340–350°F (170–175°C) over medium to medium-low heat, maintaining a steady temperature throughout cooking.
5. Fry the Chicken
Fry only a few pieces at a time to avoid lowering the oil temperature.
Cook for 15 to 18 minutes, turning the pieces occasionally, until they are golden brown, crispy, and fully cooked.
The thickest part of the chicken should reach an internal temperature of 165°F (75°C).
6. Drain and Serve
Transfer the fried chicken to a wire rack to drain.
Avoid placing it directly on paper towels, as trapped steam can soften the crispy coating.
Serve hot with:
- French fries
- Coleslaw
- Mashed potatoes
- Biscuits
- Corn on the cob
- Your favorite dipping sauces
The Secret to Extra Crispy Chicken
- Let the breaded chicken rest before frying.
- Maintain a consistent oil temperature of 340–350°F (170–175°C).
- Don’t overcrowd the pan.
- The small flour clumps created by adding a little marinade to the flour are what give the chicken its rustic, crunchy texture.
- Drain the chicken on a wire rack instead of paper towels to keep the coating crisp.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze cooked chicken for up to 3 months.
To Reheat: Bake in a 375°F (190°C) oven for 15–20 minutes, or until hot and crispy. An air fryer also works well for reheating.
Final Thoughts
This Homemade KFC-Style Crispy Fried Chicken delivers everything you love about classic fried chicken—an incredibly crunchy, well-seasoned coating with juicy, tender meat inside. Marinating the chicken in buttermilk keeps it moist, while the seasoned flour and cornstarch create an irresistible golden crust. Whether you’re serving it for a family dinner, game day, or a special weekend meal, this recipe is sure to become a favorite.
Enjoy every crispy bite!
