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–+ servings

KFC ORIGINAL SECRET CHICKEN RECIPE

Copycat recipe for KFC-style crispy fried chicken using a seasoned flour blend and buttermilk marinade to create juicy, flavorful pieces with a crunchy exterior.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

Main Ingredients

  • 2 lb chicken pieces skin-on, drumsticks and thighs recommended
  • 2 cups buttermilk for marinade
  • 2.5 cups all-purpose flour
  • 0.5 cup cornstarch helps crisp the coating
  • 1 tablespoon salt
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon paprika for color and mild sweetness
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon dried oregano
  • 0.25 teaspoon cayenne pepper optional, for heat
  • 0.5 teaspoon MSG (optional) for authentic savory flavor
  • 1 teaspoon baking powder adds light crispiness
  • 1.5 cups vegetable oil for deep frying; amount depends on pot size

Instructions
 

Preparation Steps

  • Rinse and pat dry the chicken pieces. Trim any excess fat but keep the skin intact for best crispiness.
  • Place chicken in a bowl and pour the buttermilk over the pieces. Cover and refrigerate for at least 2 hours or overnight to tenderize and flavor the meat.
  • In a large bowl, whisk together flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne, MSG (if using), and baking powder until evenly combined.
  • Remove chicken from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing the flour onto the skin to form a thick coating. Place coated pieces on a wire rack and let rest 10 minutes to set the crust.
  • Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Use a thermometer to maintain temperature; adjust heat as needed to keep oil between 325°F and 350°F.
  • Fry the chicken in batches to avoid overcrowding. Cook pieces for about 12 to 15 minutes per batch, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
  • Transfer cooked chicken to a wire rack set over a baking sheet and rest for 5 minutes before serving to let the juices redistribute and the coating firm up.
  • Serve hot with your favorite sides. Leftovers can be reheated in a 375°F oven for 10–12 minutes to re-crisp the coating.

Notes

For the crispiest coating, do not skip the cornstarch and allow the coated chicken to rest before frying. Fry in small batches and monitor oil temperature closely.
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