They said it couldn’t be done—but dare we say our homemade version of KFC™ fried chicken is better than the original recipe? We start with a flavorful combination of 11 spices you already have in your pantry and combined them with flour and brown sugar to create the mak…
- 1 Preheat fryer to 350°F. Thoroughly mix together all spices.
- 2 Combine spices with flour, brown sugar and salt.
- 3 Dip chicken pieces in egg white to lightly coat them, then transfer to flour mixture. Turn a few times and make sure the flour mix is really stuck to the chicken. Repeat with all the chicken pieces.
- 4 Let chicken pieces rest for 5 minutes so crust has a chance to dry a bit.
- 5 Fry chicken in batches. Breasts and wings should take 12-14 minutes, and legs and thighs will need a few more minutes. Chicken pieces are done when a meat thermometer inserted into the thickest part reads 165°F.
- 6 Let chicken drain on a few paper towels when it comes out of the fryer. Serve hot.
- If you’ve got a large cast-iron skillet, this is the time to use it! A well-seasoned skillet can be used for this KFC™ chicken recipe and many of our other fried chicken recipes
- If you prefer your chicken skinless, use a paper towel to grip and pull off the skin from each piece after frying. The chicken will still be tender, especially if it’s cooked on the bone.
- Breasts and wings cook faster than legs and thighs. The white meat (breast/wings) will take 12-14 minutes, depending on their thickness, and thighs and legs will take a few minutes longer. The internal temperature for cooked chicken should be 165°F, which is easiest to check with a meat thermometer. If you don’t have a meat thermometer, make sure the juices run clear when the meat is pierced close to the bone.
- This Kentucky Fried Chicken™ recipe pairs perfectly with dipping sauces. A spoonful of pesto mixed with high-quality mayo, plain Greek yogurt with fresh chopped dill and lemon zest, or ranch dressing with crumbled bacon are a few tasty dip ideas.
- Double the spice mix for later and store extra in an airtight container for up to 3 months.
- After each piece of chicken is coated in egg whites and the flour mixture, let them rest for a few minutes so the crusts can dry out before they hit the hot oil. This is the difference between having fried chicken with a great crust and ending up with all the crust falling off in the fryer.
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
- Nobody knows the exact spice mix used in the classic KFC™ chicken recipe, but we think this version is pretty close. It uses herbs and spices you probably have on hand if you have a fairly stocked pantry. The spice mix will look like a lot of seasoning for one batch of fried chicken, but keep in mind that those spices will be mixed with flour, so the spices will lose some of their kick. It might seem strange to add brown sugar to the flour mixture since this is a savory recipe, but just that tiny bit of sweetness really balances out the spices with the chicken. Many fried chicken recipes will ask you to double-bread the chicken, and while we are fans of that method, the classic KFC™ version has a thinner crust, so you only need to bread once. Egg whites are just right for dipping the chicken in before coating. They give the flour mixture something to stick to without being too thick.