Can I use chicken thighs instead?

Absolutely! Thighs stay juicy and are extra flavorful—adjust fry time to 15–18 minutes.

What’s best for dipping?

Classic ranch, honey mustard, or even ketchup—your call, but ranch always wins in my house.

How do I store leftovers?

Pop them in an airtight container in the fridge for up to 3 days. Reheat in the oven to bring back that crunch.

What is the secret ingredient in KFC chicken?

While the exact original recipe is still famously under wraps, many believe the secret touch is MSG (monosodium glutamate) —it enhances that signature umami flavor. Totally optional, but it does give that nostalgic, crave-worthy taste.

What is KFC chicken batter made of?

The batter is made of seasoned flour mixed with a blend of herbs and spices. In this recipe, you’ll find paprika, garlic powder, onion powder, and more—creating that perfectly crispy, flavorful crust that makes every bite sing.

Kentucky Fried Chicken - Chicken magic recipes

Description

This homemade Kentucky Fried Chicken is crispy, golden, and bursting with Southern flavor. With a seasoned flour blend and buttermilk marinade, it’s the perfect comfort food for any night of the week.

Ingredients

Scale

1 whole chicken (cut into 8 pieces)
1 cup buttermilk
1 large egg (beaten)
2 cups all-purpose flour
¼ cup ground paprika
2 tablespoons garlic powder
2 tablespoons ground white pepper
1 tablespoon celery salt
1 tablespoon ground black pepper
1 tablespoon dry ground mustard
2 teaspoons kosher salt
2 teaspoons onion powder
2 teaspoons dried thyme
2 teaspoons dried basil
1½ teaspoons dried oregano
1 teaspoon ground ginger
½ teaspoon MSG (optional)
Vegetable oil (for frying)

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Instructions

Cut chicken into 8 parts, discarding the carcass.
In a large bowl, whisk together buttermilk and egg. Add chicken, cover, and refrigerate for 30 minutes to overnight.
In another large bowl, mix flour with all spices and seasoning.
Preheat oven to 175°F and prepare a baking sheet with a wire rack.
Heat 3 inches of vegetable oil in a deep fryer or Dutch oven to 350°F.
Remove chicken from buttermilk, coat thoroughly in flour mixture, and fry 3–4 pieces at a time for 12–15 minutes, flipping halfway through.
Transfer fried chicken to prepared rack in oven while frying remaining pieces.
Once all pieces are fried, keep them in the oven for 10–15 minutes, ensuring internal temp reaches 165°F before serving.

Notes

Don’t skip the buttermilk marinade—it tenderizes and adds flavor.
You can substitute MSG with a pinch of extra salt or omit entirely.
A thermometer helps maintain consistent oil temperature for even frying.

Prep Time: 30 minutes (plus optional marinating time)
Cook Time: 45 mins
Category: Main Dish
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 490 kcal
Sugar: 1 g
Sodium: 720 mg
Fat: 28 g
Saturated Fat: 16 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 115 mg