Chicken
KFC Inspired Original-Style Fried Chicken
Buttermilk-brined bone-in chicken with a deeply seasoned, craggy coating fried until crisp outside and juicy all the way to the bone.
Inspired by KFC
Prep
30 min + brine
Cook
30 min
Serves
6 servings
Difficulty
Hard
Cooking Tools
Pantry match
Uses the current servings and temporary recipe changes.
Missing 12 ingredients
- • 3 pounds bone-in chicken pieces
- • 2 cups buttermilk
- • 1 tablespoon hot sauce
- • 2 cups all-purpose flour
- • 2 teaspoons paprika
- • 1 teaspoon garlic powder
- • 1 teaspoon onion powder
- • 1 teaspoon dried thyme
- • 1 teaspoon dried oregano
- • 1 teaspoon black pepper
- • 2 teaspoons salt
- • Vegetable oil for frying
View ingredient-by-ingredient match
- 3 pounds bone-in chicken piecesMissing
- 2 cups buttermilkMissing
- 1 tablespoon hot sauceMissing
- 2 cups all-purpose flourMissing
- 2 teaspoons paprikaMissing
- 1 teaspoon garlic powderMissing
- 1 teaspoon onion powderMissing
- 1 teaspoon dried thymeMissing
- 1 teaspoon dried oreganoMissing
- 1 teaspoon black pepperMissing
- 2 teaspoons saltMissing
- Vegetable oil for fryingMissing
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Method
Recipe notes
A lower frying temperature gives bone-in pieces enough time to cook through before the crust becomes too dark. Press flour into every fold, then let the coating hydrate briefly for a sturdy, craggy shell.
Planning, storage, and serving
Storage and reheating
Refrigerate cooled chicken within 2 hours and use within 3 days. Reheat on a rack in a 375 F oven until the crust is crisp and the center reaches 165 F; avoid microwaving when possible.
Make-ahead tips
Season the flour and begin the buttermilk brine 1 day ahead. Coat shortly before frying rather than refrigerating flour-coated pieces overnight.
What to serve with it
- - Mashed potatoes and gravy
- - Coleslaw
- - Warm biscuits
Equipment needed
- - Heavy Dutch oven
- - Frying and instant-read thermometers
- - Wire rack and sheet pan
Difficulty explained
Safe handling, coating multiple pieces, and controlling oil temperature while bone-in chicken cooks through make this an advanced project.
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Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
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Milk plus lemon juice
For each cup, combine 1 cup milk with 1 tablespoon lemon juice and rest for 5 minutes.
1-to-1 gluten-free baking flour
Use a commercial cup-for-cup blend that includes xanthan gum.
Plant-based butter
Use a firm, baking-style plant butter in the same amount.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Oil that is too hot burns the coating before the chicken reaches a safe internal temperature.
- Crowding the pot sharply lowers the oil temperature and produces greasy breading.
- Checking temperature against bone gives an inaccurate reading; insert the probe into the thickest meat.
Nutrition Context
- Chicken supplies substantial protein, while the flour coating and absorbed frying oil add carbohydrate and fat.
- Removing the skin after cooking reduces some fat but also removes most of the seasoned crust.
FAQ
Why fry at 325 F instead of 350 F?
Bone-in chicken needs more time than small cutlets, so the lower temperature lets the center cook before the crust over-browns.
Why does my coating fall off?
Drain excess brine, press the flour firmly, rest the coating for 10 minutes, and turn pieces gently.
Can I reuse the frying oil?
Strain fully cooled oil and refrigerate it only if it never smoked or developed burnt flavors; discard after several uses.
Can I use boneless chicken?
Yes, but smaller boneless pieces cook much faster, so begin checking temperature early.
How do I keep batches crisp?
Hold finished pieces on a rack in a 200 F oven rather than stacking them or covering them.
What sides pair best with this dish?
Good pairings include Mashed potatoes and gravy; Coleslaw; Warm biscuits. Choose one or two based on how substantial you want the meal to be.