I fell in love with this fried chicken because it hits the exact notes I want: crisp, savory, a little peppery, and reliably juicy inside. This copycat is straightforward but requires a little patience—marinating and a steady hand while frying deliver the classic texture and flavor we all chase.

I tested this version until I was happy with the crust and the seasoning balance. The method is forgiving: a buttermilk soak for tenderness, a well-seasoned flour for that iconic crust, and a steady 350°F oil for consistent frying. If you follow the order of steps and watch your oil temperature, you’ll get a plate of fried chicken that makes people quiet—chewing fast, savoring every bite.

I’ll walk you through the ingredients, the exact frying steps, troubleshooting, and sensible swaps if you need them. No frills—just clear, practical guidance so you can make this at home and serve something everyone remembers.

What’s in the Bowl

1¾ cups buttermilk (see note) — tangy soak that tenderizes and helps the flour adhere.
1 whole chicken, cut into 8 pieces — standard butcher cut gives a mix of white and dark meat for variety.
2 cups all-purpose flour — the base of the dredge; creates the main crust.
¼ cup ground paprika — adds color, mild sweetness, and depth to the coating.
2 tablespoons kosher salt — primary seasoning; enough to season the crust and the meat during marination.
1 tablespoon dry mustard — subtle tang and savoriness in the spice mix.
1 tablespoon white pepper — bright, slightly different heat than black pepper.
2 teaspoons ground ginger — a warm note that complements the other spices.
2 teaspoons dried thyme — herbal backbone in the blend.
2 teaspoons dried basil — a mild herb note to round the flavor.
2 teaspoons freshly ground black pepper — immediate peppery bite in the crust.
1 teaspoon dried oregano — adds Mediterranean herb complexity.
1 teaspoon celery salt — subtle umami and savory depth.
1 teaspoon garlic powder — essential aromatic for fried chicken flavor.
Canola oil for frying — neutral oil with a high smoke point; fills the pan to about 3–4 inches.

Cook Kentucky Fried Chicken (Copycat Recipe) Like This

Pour 1¾ cups buttermilk into a large bowl. Add the 8 chicken pieces, turn to coat, cover the bowl, and refrigerate to marinate at least 1 hour or up to overnight.
In a shallow dish, combine 2 cups all-purpose flour, ¼ cup ground paprika, 2 tablespoons kosher salt, 1 tablespoon dry mustard, 1 tablespoon white pepper, 2 teaspoons ground ginger, 2 teaspoons dried thyme, 2 teaspoons dried basil, 2 teaspoons freshly ground black pepper, 1 teaspoon dried oregano, 1 teaspoon celery salt, and 1 teaspoon garlic powder. Stir or whisk until evenly mixed.
Pour canola oil into a deep fryer or a large Dutch oven to a depth of about 3–4 inches. Heat the oil to 350°F.
Working one piece at a time, lift a chicken piece from the buttermilk and let the excess drip off.
Dredge the chicken piece in the seasoned flour, pressing firmly so the flour fully coats the piece; shake off any loose excess.
Fry 3–4 pieces at a time: gently lower the coated chicken into the 350°F oil and cook, turning once halfway through, until the coating is deep golden brown and the chicken is cooked through. This will take about 12–15 minutes per piece, but cook times may vary by piece size—ensure the internal temperature reaches 165°F.
Using tongs, transfer fried chicken to a plate or sheet pan lined with paper towels to drain.
Repeat steps 4–7 with the remaining chicken pieces, avoiding overcrowding the oil.
Let the chicken rest a few minutes before serving.

Why You’ll Love This Recipe

This version balances a straightforward technique with bold, layered seasoning. The buttermilk break down of proteins gives juicy meat; the spice-packed flour gives a golden, slightly textured crust that holds up to dipping and stacking. Timing is generous—marinate for an hour or overnight—and frying at a controlled 350°F means consistent results without complicated equipment.

It’s the kind of recipe you can scale or adapt: keep the same ratio of marinade to chicken and the same spice blend, and you’ll keep the flavor. It’s a practical route to a nostalgic result—crispy edges, tender inside, and a seasoned crust that sings on its own.

Vegan & Vegetarian Swaps

Replace the chicken with large seitan cutlets or extra-firm tofu pressed dry. Marinade in a plant-based buttermilk (see note) and use the same flour and spice mix.
For plant-based buttermilk: mix unsweetened soy or oat milk with a tablespoon of white vinegar or lemon juice and let it sit for 5–10 minutes until slightly thickened. Use the same soak step to help the coating adhere.
Note: cooking times will be shorter for tofu; watch texture rather than relying on internal temperature targets for poultry.

Cook’s Kit

Large bowl for marinating — big enough to hold 8 pieces comfortably.
Shallow dish for dredging — a rimmed baking dish or plate works well.
Deep fryer or large Dutch oven — for 3–4 inches of oil and consistent heat.
Deep-fry thermometer — invaluable for maintaining 350°F.
Tongs and a slotted spoon — for safe handling and turning.
Wire rack and sheet pan or paper towels — to drain and rest finished chicken.

Problems & Prevention

Gummy or Soggy Coating

Cause: Oil temperature too low or overcrowding the pan. Prevention: Maintain 350°F and fry in batches so oil recovers quickly between batches. Use a thermometer and wait for oil to return to temp before adding more pieces.

Coating Falls Off

Cause: Excess butter/milk drip or insufficient pressing of flour. Prevention: Let excess buttermilk drip off after removing chicken from the marinade and press the flour firmly so it adheres evenly.

Undercooked Inside

Cause: Overly high heat browning the exterior before the middle cooks. Prevention: Keep oil steady at 350°F and adjust heat to prevent darkening too fast; test the thickest pieces with a probe thermometer—165°F is the safe internal temp.

Substitutions by Diet

Gluten-free: Substitute the 2 cups all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum for structure. Expect differences in texture—toss the coated pieces gently before frying to help set the crust.
Lower sodium: Reduce the 2 tablespoons kosher salt in the flour mix by half and add salt at the table. Note that the overall seasoning will be milder.
Dairy-free: Use a plant-based buttermilk (unsweetened soy or oat milk + acid) for the 1¾ cups buttermilk soak.
Oil choices: Canola oil is called for; if you prefer, use another neutral high-smoke-point oil like refined peanut or vegetable oil.

Insider Tips

Temperature matters more than time. Keep that oil at 350°F. If it drops, the chicken soaks up oil; if it’s too hot, the exterior burns before the middle cooks.
Press the flour onto the chicken. A firm press creates a thicker, drier coating that crisps up better in the oil.
Rest briefly after frying. Letting the chicken sit a few minutes (on a rack, not directly on paper towels) helps steam escape so the crust stays crispier.
Don’t stack pieces while draining. Crowding will trap steam and soften the crust.
If you like an extra-crispy coating, try a double-dredge: dip back into buttermilk briefly, then recoat with flour. This recipe works well as written, but double-dredging increases crunch if you want it.

Store, Freeze & Reheat

Short-term Storage

Cool to room temperature no longer than two hours, then refrigerate in an airtight container for up to 3 days. Separate layers with paper towels to absorb excess oil.

Freezing

Flash-freeze pieces on a sheet pan until firm, then transfer to a freezer-safe bag or container for up to 3 months. Freeze only fully cooled, fried pieces.

Reheating

Oven: Preheat to 375°F. Arrange on a wire rack over a baking sheet and reheat for 12–18 minutes (depending on size), until warmed through and the crust is crisp.
Air fryer: Reheat at 350°F for 6–10 minutes until hot and crisp—watch closely to avoid drying out smaller pieces.
Microwaving is not recommended for best texture; it will make the crust soggy.

Common Questions

Can I marinate longer than overnight?

Yes, but beyond 24 hours the texture might change as the acid continues to act on the meat. Overnight gives great flavor and tenderness without overdoing it.

Why buttermilk?

Buttermilk tenderizes and adds a tang that balances the spices, and it helps the seasoned flour cling to the chicken for a good crust.

Do I need a thermometer?

Yes. A thermometer for the oil keeps frying consistent. Also test chicken with a probe thermometer in the thickest part—165°F is the safe internal temperature for chicken.

Can I bake this instead of frying?

You can, but the texture will differ. Brushing with oil and baking at high heat (425°F) on a wire rack will give a crispier exterior than baking directly on a pan, but it won’t match deep-fried crunch exactly.

See You at the Table

Follow the steps here and you’ll have classic, nostalgic fried chicken with a dependable crust and juicy interior. It’s a recipe that rewards patience and attention to temperature. Serve it straight from the pan with your favorite sides—coleslaw, mashed potatoes, or simple biscuits—and watch it disappear. Come back and tell me how your batch turned out and what tweaks you made; I love hearing real kitchen experiments and honest results.

Kentucky Fried Chicken (Copycat Recipe)

Copycat KFC-style fried chicken: chicken pieces marinated in buttermilk, dredged in a seasoned flour mix, and deep-fried until golden and cooked through.

Print Recipe Save it

Prep Time 20

Cook Time 20

Total Time 1 40

Servings 4 servings

Equipment

Deep FryerOR
Dutch Oven
Deep Frying Thermometer
Baking Sheet
Instant Read Meat Thermometer

Ingredients

1 3/4 cupsbuttermilk see note
1 whole chickencut into 8 pieces
2 cupsall-purpose flour
1/4 cupground paprika
2 tablespoonskosher salt
1 tablespoondry mustard
1 tablespoonwhite pepper
2 teaspoonsground ginger
2 teaspoonsdried thyme
2 teaspoonsdried basil
2 teaspoonsfreshly ground black pepper
1 teaspoondried oregano
1 teaspooncelery salt
1 teaspoongarlic powder
Canola oilfor frying

Instructions

Pour 1¾ cups buttermilk into a large bowl. Add the 8 chicken pieces, turn to coat, cover the bowl, and refrigerate to marinate at least 1 hour or up to overnight.
In a shallow dish, combine 2 cups all-purpose flour, ¼ cup ground paprika, 2 tablespoons kosher salt, 1 tablespoon dry mustard, 1 tablespoon white pepper, 2 teaspoons ground ginger, 2 teaspoons dried thyme, 2 teaspoons dried basil, 2 teaspoons freshly ground black pepper, 1 teaspoon dried oregano, 1 teaspoon celery salt, and 1 teaspoon garlic powder. Stir or whisk until evenly mixed.
Pour canola oil into a deep fryer or a large Dutch oven to a depth of about 3–4 inches. Heat the oil to 350°F.
Working one piece at a time, lift a chicken piece from the buttermilk and let the excess drip off.
Dredge the chicken piece in the seasoned flour, pressing firmly so the flour fully coats the piece; shake off any loose excess.
Fry 3–4 pieces at a time: gently lower the coated chicken into the 350°F oil and cook, turning once halfway through, until the coating is deep golden brown and the chicken is cooked through. This will take about 12–15 minutes per piece, but cook times may vary by piece size—ensure the internal temperature reaches 165°F.
Using tongs, transfer fried chicken to a plate or sheet pan lined with paper towels to drain.
Repeat steps 4–7 with the remaining chicken pieces, avoiding overcrowding the oil.
Let the chicken rest a few minutes before serving.

Notes

Buttermilk:If you don’t have buttermilk, you can make your own by measuring out1¾ cups of milk, removing 1¾ tablespoons, and adding 1¾ tablespoons of white vinegar or lemon juice. Stir well and let stand for 5 minutes before using.
I like to use a whole chicken, but you can also use your favorite parts!
For gluten-free Kentucky fried chicken, swap the all-purpose flour for gluten-free 1:1 flour.
You can use any neutral oil with a high smoke point, such as vegetable, peanut, or avocado.
After marinating your chicken, pat it dry before breading it. This will help the flour stick better.
Coat the chicken thoroughly with flour.
Be sure not to overcrowd the pot. Overcrowding will reduce the oil temperature, leading to oily, soggy chicken.
Always let the oil come back up to temperature before adding more chicken.
Resist the urge to turn the chicken over until you see a golden brown line all the way around the sides of the chicken. This line tells you that the breading is evenly crispy.
Place the chicken pieces in a warm oven to keep them crisp while you continue frying the rest of the chicken.