This copycat KFC fried chicken recipe tastes even better than the real thing



1 whole chicken, cut into pieces

1 cup buttermilk (for marinating)

2 cups all-purpose flour

1 tablespoon paprika

1 tablespoon onion salt

1 teaspoon celery salt

1 teaspoon rubbed sage

1 teaspoon garlic powder

1 teaspoon ground allspice

1 teaspoon ground oregano

1 teaspoon chili powder

1 teaspoon black pepper

1 teaspoon basil leaves, finely crushed

1 teaspoon marjoram leaves, finely crushed

Salt, to taste

Vegetable oil, for frying


Marinate the Chicken: Place chicken pieces in a bowl and cover with buttermilk. Let it marinate for at least 3 hours, preferably overnight, in the refrigerator.

Prepare the Coating: In a large mixing bowl, combine the flour and all the herbs and spices. Mix well, ensuring there are no clumps.

Coat the Chicken: Remove chicken from the buttermilk, letting the excess drip off. Dredge each piece in the seasoned flour mixture, ensuring it's well coated.

Fry to Perfection: In a deep frying pan, heat the vegetable oil over medium-high heat. Once the oil is hot, fry the chicken pieces in batches, turning occasionally until they are golden brown and fully cooked. This should take about 15-20 minutes, depending on the size of the pieces.

Serve: Once fried, transfer the chicken to a plate lined with paper towels to drain any excess oil. Serve hot and enjoy your homemade KFC tribute!

A Tip: For an even crunchier crust, you can double-dredge the chicken – after the first coat of flour, dip it back into the buttermilk and then into the flour again.