Crispy KFC-Style Original Fried Chicken

Why You’ll Love This Recipe

• Deeply seasoned, nostalgic flavor inspired by the classic “11 herbs and spices.”
• Buttermilk brine keeps the meat ultra-juicy while the crust shatters with every bite.
• Home-kitchen friendly: no pressure fryer required, just a Dutch oven or deep pot.
• Reliable technique for craggy, golden, restaurant-worthy crust every time.

Grocery List

• Produce: Fresh parsley (optional garnish), lemon wedges (optional)
• Dairy: Buttermilk
• Pantry: Chicken pieces, all-purpose flour, cornstarch, neutral frying oil, kosher salt, fine salt, paprika, garlic powder, onion powder, white pepper, black pepper, dried thyme, dried oregano, dried basil, celery salt, mustard powder, ground ginger, baking powder, hot sauce (optional)

Full Ingredients

Chicken

• 8 bone-in, skin-on chicken pieces (about 3 lb / 1.4 kg) — mix of thighs, drumsticks, and breasts cut in half

Buttermilk Brine

• 2 cups (480 ml) buttermilk
• 1 tablespoon kosher salt (use 2 teaspoons if using fine table salt)
• 1 teaspoon sweet paprika
• 1 teaspoon hot sauce (optional)

Seasoned Flour (11 Herbs and Spices Inspired)

• 2 cups (240 g) all-purpose flour
• 2/3 cup (85 g) cornstarch
• 1 teaspoon baking powder
• 1.5 teaspoons fine sea salt
• 1 tablespoon sweet paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon ground white pepper
• 1 teaspoon ground black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon celery salt
• 1/2 teaspoon mustard powder
• 1/4 teaspoon ground ginger
• Optional: 1 teaspoon MSG (Accent) for extra savoriness

For Frying

• 2–3 quarts (1.9–2.8 L) neutral oil (peanut, canola, or vegetable), enough for 2–3 inches depth

Step-by-Step Instructions

Step 1: Brine the chicken in buttermilk

In a large bowl, whisk the buttermilk, kosher salt, paprika, and hot sauce (if using). Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours and up to 24 hours. This tenderizes the meat and builds seasoning from the inside out.

Step 2: Mix the seasoned flour

In a wide mixing bowl, combine the flour, cornstarch, baking powder, fine salt, paprika, garlic powder, onion powder, white pepper, black pepper, thyme, oregano, basil, celery salt, mustard powder, and ground ginger. Whisk very well so the spices are evenly dispersed.

Step 3: Create crispy “craggies” in the flour

Drizzle 2–3 tablespoons of the buttermilk brine into the seasoned flour and rub with your fingers to form tiny clumps. These hydrated bits become the nubbly, craggy crust that fries up shatteringly crisp.

Step 4: Dredge and rest

Remove chicken from the brine, letting excess drip off. Press each piece firmly into the seasoned flour, turning and packing flour into every surface and under the skin. Shake off loose excess. Place coated pieces on a wire rack set over a sheet pan and let rest 20 minutes to hydrate the coating for better adhesion.

Step 5: Heat the oil

Pour oil into a heavy 6–7 quart Dutch oven to a depth of 2–3 inches. Clip on a deep-fry thermometer and heat to 325°F (163°C). Adjust heat to maintain 300–325°F during frying. Keep a clean rack-lined sheet pan ready for draining.

Step 6: Fry in batches

Carefully lower 3–4 pieces into the oil without crowding. Fry 14–16 minutes total, turning once or twice, until deep golden brown and the thickest part reaches 165°F (74°C). Dark meat often takes 14–16 minutes; smaller breasts may be done in 12–14 minutes. Keep the oil in the 300–325°F range for even browning.

Step 7: Drain, rest, and serve

Transfer fried chicken to the rack and sprinkle lightly with fine salt. Let rest 10 minutes so the juices settle and the crust sets. Garnish with chopped parsley if desired and serve hot.

Pro Tips

• Maintain temperature: The sweet spot is 300–325°F; too hot burns the spices, too cool makes greasy chicken.
• Hydrate the coating: That 20-minute rest after dredging is key to a cohesive, shattering crust.
• Craggies matter: A little buttermilk in the flour creates nubs that fry up extra crispy.
• White pepper = signature: It adds the unmistakable classic aroma; don’t skip it.
• Keep it crunchy: Hold cooked pieces in a 250°F (120°C) oven on a wire rack for up to 45 minutes.

Variations

• Air-Fryer “Fried” Chicken: After dredging, mist generously with oil. Air-fry at 375°F (190°C) for 25–30 minutes, flipping and spraying again halfway, until 165°F (74°C).
• Oven-Fried: Preheat a rimmed sheet pan with 1/3 cup oil at 425°F (220°C) for 10 minutes. Add coated chicken, bake 35–45 minutes, flipping once, until crisp and cooked through.
• Nashville-Style Hot Finish: Whisk 1/3 cup hot frying oil with 2–3 tbsp cayenne, 1 tbsp brown sugar, and a pinch of paprika and garlic powder. Brush over fresh-fried chicken.

Storage & Make-Ahead

Brine chicken up to 24 hours ahead. Dredged, uncooked pieces can rest on a rack in the fridge up to 4 hours before frying. Leftovers keep 3–4 days refrigerated. Recrisp on a rack at 400°F (205°C) for 12–15 minutes. For best texture, avoid microwaving.

Nutrition (per serving)

Approximate for 2 pieces: 680 calories; 39 g fat; 38 g carbohydrates; 41 g protein; 1450 mg sodium. Actual values vary with oil absorption and piece size.