Name: KFC-Style Buttermilk Chicken
Prep time: 15 min
Cook time: PT-488393H1M51S
Total time: 5 h
Cuisine: American
Ingredients: 1 kg chicken pieces (drumsticks, thighs, wings); 1 cup buttermilk; 1 tsp salt; 1 tsp black pepper; 1 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp chili powder (optional); 1 tsp white vinegar or lemon juice; 1 1/2 cups all-purpose flour; 1/2 cup cornstarch; 1 tsp baking powder; 1 tsp salt; 1 tsp black pepper; 1 tsp paprika; 1 tsp garlic powder; 1/2 tsp chili powder; 1/2 tsp onion powder; Optional: pinch of dried herbs (thyme, oregano); Oil for deep frying

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Crispy on the outside, juicy on the inside—this KFC-style buttermilk chicken is everything I love about comfort food. It’s soaked in a flavorful buttermilk marinade, coated in a seasoned flour mixture, and double-dredged for that signature crunch. Perfect for weekend dinners or when I’m craving takeout-style fried chicken at home.

KFC-Style Buttermilk Chicken

Why You’ll Love This Recipe

I love how this recipe captures the essence of classic fried chicken with just the right balance of spice, tenderness, and crunch. The buttermilk marinade makes the chicken incredibly juicy, while the seasoned flour and cornstarch coating give it that irresistible crispy finish. It’s easy enough to make at home, and I can customize the spice level to suit my mood.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For Marinade:
1 kg chicken pieces (drumsticks, thighs, wings)
1 cup buttermilk
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp chili powder (optional)
1 tsp white vinegar or lemon juice (for tenderizing)

For Extra-Crispy Coating:
1 ½ cups all-purpose flour
½ cup cornstarch
1 tsp baking powder
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
½ tsp chili powder
½ tsp onion powder
Optional: pinch of dried herbs (thyme, oregano)

For Frying:
Oil for deep frying

Directions

Marinate the Chicken:
I mix the chicken pieces with buttermilk, salt, pepper, paprika, garlic powder, onion powder, chili powder (if using), and vinegar or lemon juice. Then I cover and refrigerate the chicken for at least 4 hours, ideally overnight for the best flavor and tenderness.
Prepare the Coating:
In a bowl, I combine all-purpose flour, cornstarch, baking powder, salt, pepper, paprika, garlic powder, chili powder, onion powder, and dried herbs.
Double Dredge for Extra Crunch:
I remove each piece of chicken from the marinade and let the excess drip off.
- First, I coat it in the flour mixture.
- Then, I dip it back into the buttermilk (or a lightly beaten egg if I want a thicker crust).
- Finally, I dredge it again in the flour mixture, pressing it slightly to help the coating stick.
  I like to let the coated chicken rest for about 15–20 minutes to help the crust adhere.
Fry the Chicken:
I heat the oil to 175°C (350°F) and fry the chicken in batches without overcrowding the pot. Each batch takes about 12–15 minutes until golden brown and the internal temperature reaches around 75°C (165°F). I place the cooked pieces on paper towels to drain excess oil.
Serve:
I serve the chicken hot and crispy with fries, coleslaw, or dipping sauces.

Servings and timing

This recipe serves about 4 to 6 people, depending on portion size.
Prep time: 15 minutes (plus marinating time)
Marinating time: Minimum 4 hours (preferably overnight)
Cook time: 30–40 minutes in total
Total time: About 5 hours (including marination)

Variations

Spicy Version: I increase the chili powder or add cayenne pepper for an extra kick.
Southern-Style Twist: I add a bit of ground mustard or celery salt to the coating.
Herb Infusion: Fresh herbs like rosemary or thyme in the marinade give a fragrant finish.
Oven-Baked Option: I bake the coated chicken on a wire rack at 200°C (400°F) for 35–40 minutes for a slightly healthier version.
Air Fryer Method: I spray the coated chicken lightly with oil and air-fry at 180°C (360°F) for 25 minutes, flipping halfway through.

storage/reheating

I store any leftover chicken in an airtight container in the fridge for up to 3 days.
To reheat, I place it in a preheated oven at 180°C (350°F) for about 10–12 minutes until heated through. This helps maintain the crispy coating. I avoid microwaving as it tends to make the coating soggy.

FAQs

How long should I marinate the chicken?

I recommend marinating the chicken for at least 4 hours, but overnight gives the best flavor and tenderness.

Can I use boneless chicken for this recipe?

Yes, I can use boneless thighs or breasts, but I adjust the frying time since they cook faster than bone-in pieces.

What oil is best for frying?

I prefer neutral oils with a high smoke point like vegetable oil, canola oil, or peanut oil.

Why is cornstarch used in the coating?

Cornstarch helps create a lighter, crispier coating that stays crunchy longer compared to flour alone.

Can I freeze the fried chicken?

Yes, I freeze cooked chicken once it cools completely. When reheating, I bake it in a hot oven to restore crispiness.

Conclusion

This KFC-style buttermilk chicken is a real treat that I keep coming back to. With its juicy center and super crispy coating, it’s everything I want in homemade fried chicken. The marinade does all the hard work, and the double dredge makes sure each bite is loaded with flavor and crunch. Whether I’m serving it at a gathering or just indulging at home, it never disappoints.