🍗 Homemade KFC-Style Fried Chicken Recipe juicy, and full of herbs and spices.

 

                             Homemade KFC Chicken Recipe

Here's a KFC-style homemade fried chicken recipe that gets you close to the Colonel's famous flavor — crispy, juicy, and full of herbs and spices.

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🍗 Homemade KFC-Style Fried Chicken Recipe

📝 Ingredients

For the Chicken Marinade:

• 1 whole chicken (cut into 8–10 pieces) or use drumsticks/thighs

• 2 cups buttermilk (or 2 cups milk + 2 tbsp lemon juice/vinegar)

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp paprika (optional for color/flavor)

For the Coating (Flour Mix):

• 2 cups all-purpose flour

• 2 tsp salt

• 1 tsp dried thyme

• 1 tsp dried basil

• 1 tsp oregano

• 1 tbsp celery salt

• 1 tbsp ground black pepper

• 1 tbsp dry mustard

• 4 tbsp paprika

• 2 tsp garlic salt

• 1 tsp ground ginger

• 3 tsp white pepper

(This mix is inspired by the alleged 11 herbs and spices from KFC)

For Frying:

• Vegetable oil (canola, peanut, or sunflower oil works best)

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🔪 Instructions

1. Marinate the Chicken

• In a large bowl, mix the buttermilk, salt, pepper, and paprika.

• Add chicken pieces and coat well. Cover and marinate for at least 4 hours or overnight in the fridge. This tenderizes and flavors the meat.

2. Prepare the Flour Coating

• In another bowl, mix all the dry coating ingredients.

• Remove chicken from marinade, let excess drip off.

• Dredge chicken pieces in the seasoned flour mixture. Press the flour onto the chicken well.

• Optional: Double dredge for extra crispiness (dip back in buttermilk, then flour again).

3. Rest the Chicken

• Place coated chicken on a rack and let it rest for 15–20 minutes. This helps the coating stick better.

4. Fry the Chicken

• Heat oil in a deep fryer or heavy-bottomed pot to 165–175°C (330–350°F).

• Fry 2–4 pieces at a time, depending on pot size. Don’t overcrowd.

• Cook for 12–15 minutes, turning occasionally, until golden brown and internal temp is 74°C (165°F).

5. Drain and Serve

• Remove chicken and place on a wire rack or paper towels.

• Let rest a few minutes before serving to lock in juices.

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🍽️ Serving Suggestions

• Mashed potatoes with gravy

• Coleslaw

• Corn on the cob

• Biscuits or fries

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Great! You're already off to a solid start with your spice blend and egg wash. Here's a complete KFC-style homemade chicken recipe using your provided ingredients, fleshed out into a step-by-step guide:

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🍗 Crispy KFC-Style Fried Chicken (Homemade)

🧂 Spice & Coating Mix:

• 1 tsp white pepper

• 1½ tsp paprika or Kashmiri red chili powder (for color & mild heat)

• ½ tsp cayenne pepper or standard red chili powder (for a bit of heat)

• ½ tsp celery salt

• 2 cups all-purpose flour (for dredging)

• Optional: ½ tsp garlic powder or onion powder for added depth

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🥛 Buttermilk Marinade:

• 1 cup buttermilk
  (or 1 cup milk + 1 tbsp lemon juice or vinegar, let sit 5 min)

• 1 tsp salt

• ½ tsp black pepper

• Chicken pieces (bone-in, skin-on for best results)

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🥚 Egg Wash:

• 3 egg whites

• Pinch of salt

• Whisk until frothy

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🔪 Instructions

1. Marinate the Chicken

• In a bowl, mix the buttermilk, salt, and pepper.

• Add chicken pieces and coat well.

• Cover and refrigerate for at least 30 minutes, preferably overnight for juicier, tender chicken.

2. Prepare the Dry Coating

• In a large bowl or tray, mix the flour with all the spices listed above (white pepper, paprika, cayenne, celery salt, etc.).

• Mix thoroughly to evenly distribute flavors.

3. Coat the Chicken

• Remove chicken from the marinade.

• Dip each piece into the egg white wash.

• Then dredge it thoroughly in the seasoned flour mixture, pressing it in to help the coating stick.

• Optional: For extra crunch, repeat the egg and flour coating (double-dredge).

4. Rest the Coated Chicken

• Let the coated pieces rest on a tray for 15–20 minutes. This helps the coating adhere better and prevents it from falling off during frying.

5. Deep Fry

• Heat vegetable oil in a deep pan to 170–175°C (340–350°F).

• Carefully add chicken pieces (do not overcrowd the pan).

• Fry in batches for 12–15 minutes, turning occasionally, until golden brown and internal temp hits 74°C (165°F).

• Adjust heat as needed to maintain temperature and avoid burning.

6. Drain and Rest

• Place cooked chicken on a wire rack or paper towels to drain excess oil.

• Let rest for 5 minutes before serving.

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🍽️ Serving Tip

Serve hot with:

• Coleslaw

• Mashed potatoes

• Gravy

• Dinner rolls or fries

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Rest Before Frying

• Let coated chicken rest on a tray or rack for 15–20 minutes. This helps the crust set.

5. Fry

• Heat oil to 170–175°C (340–350°F).

• Fry chicken in batches for 12–15 minutes, or until golden and cooked through.

• Internal temp should reach 74°C (165°F).

6. Drain & Serve

• Remove and let drain on paper towels or a wire rack.

• Rest 5 minutes before serving.

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✅ Tips for Success

• Don't overcrowd the oil — it drops the temp and makes the chicken greasy.

• Use a thermometer if you have one for best results.

• Want spicier? Add extra cayenne or chili flakes to the flour.

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Excellent observations — you're clearly diving deep into replicating the authentic KFC experience. Here's your refined, nearly "clone-level" KFC-Style Chicken Recipe, integrating all your latest insights and adjustments for flavor, texture, and appearance.

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🍗 Ultimate KFC-Style Fried Chicken (Refined Clone Version)

This version is built for maximum authenticity — from pulverized herbs for uniformity, to that nostalgic savory kick (yes, we’ll talk MSG), to the frying method that gives it that perfect crispy shell.

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🧂 KFC-Style Flour & Spice Mix (for 2 lbs chicken):

• 2 cups all-purpose flour

• 1 tsp white pepper

• 1 tsp black pepper

• 3 tbsp paprika (not 4 — adjusted for better balance & color)

• 1 tsp garlic powder

• ½ tsp onion powder

• 1 tsp ground mustard

• ½ tsp ground ginger

• ½ tsp cayenne or red chili powder

• ½ tsp celery salt

• 1 tsp thyme (pulverized)

• 1 tsp basil (pulverized)

• 1 tsp oregano (pulverized)

• Optional but key: 1 tsp Accent (MSG)
  → or ½ tsp per pound of chicken, as you noted

• 1½ tsp salt

💡 Why pulverize herbs?
The dark specks on real KFC chicken are tiny, uniform. Grinding basil, thyme, and oregano avoids large, bitter herb bits and creates that signature speckled look without overpowering bites.

🥛 Buttermilk Marinade:

• 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)

• 1 tsp salt

• ½ tsp black pepper

• Chicken pieces (drumsticks, thighs, wings, or breast strips)

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🥚 Egg Wash:

• 3 egg whites

• Pinch of salt

• Whisk until frothy

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🔪 Step-by-Step Instructions

1. Marinate the Chicken

• Mix buttermilk, salt, and pepper.

• Add chicken and coat well.

• Cover and refrigerate for at least 30 minutes, preferably overnight for juicy chicken.

2. Prepare Coating

• In a wide bowl, mix flour with all spices.

• In another bowl, prepare the egg wash.

3. Dredging Process

1. First Coat

   • Take chicken from marinade.

   • Coat in flour mix, shake off excess.

2. Egg Wash

   • Dip into egg whites until fully coated.

3. Final Dredge (for Flaky Texture)

   • Coat again in the flour mix.

   • Press lightly until flakes form on the surface.

   • Shake off excess, but don’t let the coating dry out — go straight to the fryer.

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🍳 Frying Instructions

🔥 Important Tips:

• Heat oil in a deep pan to 170–175°C (340–350°F).

• Use medium flame to prevent burning the outside too fast.

• Fry immediately after coating to keep that flaky crust.

• Do not overcrowd the pan — fry only a few pieces at a time.

⏱️ Frying Process:

1. Add coated chicken to hot oil.

2. Fry until golden on one side, then turn the heat slightly down.

3. Flip and cook the other side until evenly golden and crisp.

4. Total time: ~10–15 minutes, depending on piece size.

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🧊 After Frying

• Drain on a wire rack (not paper towels) to keep the crust crispy.

• Let rest a few minutes before serving.

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🍟 Serve With:

• Your favorite ketchup, garlic mayo, spicy sauce, or coleslaw

• Goes great with fries, mashed potatoes, or buttery corn

🥚 Egg Wash:

• 3 egg whites

• Pinch of salt
  Whisk until frothy.

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🔪 Coating Process (The Flake Factory)

1. Flour dredge 1:

   • Remove chicken from marinade, coat in flour mix, shake off excess.

2. Egg wash:

   • Dip in egg whites until fully coated.

3. Flour dredge 2 (Flake Maker):

   • Back into the flour mix.

   • Press in gently until flaky clusters form (breadcrumb-like texture).

   • Shake off excess.

   • Don't let the coating sit—fry immediately.

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🍳 Frying Tips (Authentic Crunch):

• Use a deep fryer or large stockpot with 3+ inches oil for full submersion.

• Heat oil to 170–175°C (340–350°F).

• Medium flame — not too high to avoid burning.

• Fry in small batches (don’t overcrowd).

• Turn heat slightly down once one side is golden to ensure inside cooks fully.

• Fry until golden brown on both sides (10–15 mins depending on piece size).

• Internal temp: 74°C / 165°F

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