"" Homemade KFC Chicken - Fried Chicken

Homemade KFC Chicken - Fried Chicken

There are a number of "best fried chicken recipes" out there, and many of them strive to replicate the renowned KFC secret formula, which you can see here. This is not a KFC copycat recipe. But keep reading...

Let's have it, as delicious as KFC is, it's fast food. You have no idea what kind of hens they are or where they are from. What type of oil is being used, as well as the freshness of the herbs and spices.

I used boneless, skinless chicken thighs for this dish. Even at high temperatures, chicken thighs have more flavour and preserve their juiciness. It can, however, be made with chicken breasts. It's advisable to keep the skin on because they'll be a little dryer.

Start serving it with a crisp, excellently salad and perhaps a side of fries. This recipe can also be used to make a delicious chicken burger. In any case, make it soon before it becomes the next top-secret fried chicken dish to be hidden away in a vault!

How To Make Homemade KFC Chicken 


  •  Vegetable oil, for frying
  • 4 chicken thighs  - bone less
  • 1 teaspoon coriander seed powder
  • 1 ½ tablespoon smoked paprika
  • ½ teaspoon cayenne pepper
  • 1 tsp onion powder
  • ½ teaspoon Garlic salt
  • ½ teaspoon white pepper
  • 1 teaspoon baking powder
  • 2 teaspoon salt
  • 2 bay leaves
  • ½ teaspoon brown sugar
  • 1 cup buttermilk
  • 2 eggs
  • 1 cup all purpose flour
  • ¾ cup cornflour

  • Coriander, smoked paprika, cayenne pepper, onion powder, garlic salt, white pepper, salt, and brown sugar should all be combined in a mixture dish. Mix thoroughly.
  • Flatten your chicken by sandwiching it between two sheets of cling film and lightly pounding it with a meat mallet or the bottom of a skillet until it's an even size.
  • Add about 2 teaspoons of the spices mix on every side of the chicken pieces and coated evenly. Save the rest of the spice mixture for another time.
  • Stir the butter milk, 2 full eggs, 1 teaspoon salt, and 2 smashed bay leaves in a marinating container or mixing bowl (note: if grinding for additional flavour, sieve mixture or don't smash), thoroughly. Cover, chill, and marinate the spice-coated chicken overnight or for at least 2 hours in the butter milk. 
  • Remove the chicken from the fridge the next day or 2 hours later. Preheat your deep frying oil to a temperature of 340 degrees Fahrenheit (170 degrees Celsius).
  • Although the oil is heated, combine the leftover spice mix, only those flour, cornflour (cornstarch), and baking powder in a mixing dish. Mix thoroughly. Remove the chicken pieces from the buttermilk and dip them one at a time in the spicy flour coating. Repeat the process until all of the pieces have been dusted with flour.
  • Place the chicken in the frying pan with the heated oil. Cook till golden brown, 2 or 3 pieces at a time. Remove the pan from the oven and set it over a wire rack to drain the fat. Serve right away.

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