KFC Style Fried Chicken Recipe

Name: KFC Style Fried Chicken
Prep time: 20 min
Cook time: 50 min
Total time: 790 min
Ingredients: 1 whole chicken (3-4 lbs, cut into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings)); 2 1/2 cups buttermilk; 1/2 cup pickle juice; 1 tbsp hot sauce; 1 tbsp Diamond Crystal kosher salt; 2 cups AP flour; 1/2 cup cornstarch; 2 tbsp baking powder; 2 tbsp Diamond Crystal kosher salt; 1 tbsp white pepper; 2 tsp black pepper; 2 tsp sweet paprika; 1 1/2 tsp garlic powder; 1 1/2 tsp onion powder; 1 1/2 tsp dry mustard powder; 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp dried thyme; 1 tsp ground ginger; 1 tbsp chicken bouillon powder; Peanut oil (~48 oz, for frying); Flaky sea salt (for finishing)

This is a project, but the result is fried chicken with an incredibly craggy, crispy crust that stays that way. The process relies on two key things: a buttermilk and pickle juice brine to keep the chicken juicy, and a double-dredge in a heavily seasoned flour mixture to create that signature texture.

By Melody Jackson

Published July 25, 2025

Jump to Recipe

Ingredients

For the Brine & Chicken

1 whole chicken (3-4 lbs), cut into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings)
2 1/2 cups buttermilk
1/2 cup pickle juice
1 tbsp hot sauce
1 tbsp Diamond Crystal kosher salt

For the Seasoned Flour

2 cups AP flour
1/2 cup cornstarch
2 tbsp baking powder
2 tbsp Diamond Crystal kosher salt
1 tbsp white pepper
2 tsp black pepper
2 tsp sweet paprika
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp dry mustard powder
1 tsp smoked paprika
1 tsp dried oregano
1 tsp dried thyme
1 tsp ground ginger
1 tbsp chicken bouillon powder

For Frying

Peanut oil, for frying (~48 oz)
Flaky sea salt, for finishing

Brine the Chicken Overnight

In a large bowl, whisk together the buttermilk, pickle juice, hot sauce, and salt. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, but overnight is better. The acidity in the brine tenderizes the meat and seasons it thoroughly.

Double Dredge for a Craggy Crust

In a large, shallow dish, whisk together all the ingredients for the seasoned flour until completely uniform.

Set up a dredging station: place the bowl of brining chicken next to the dish of seasoned flour, and have a wire rack ready for the coated chicken.

Working with one piece at a time, lift a piece of chicken from the brine, letting the excess drip off. Dredge it thoroughly in the seasoned flour, then dip it back into the buttermilk brine for just a second, and then dredge it a final time in the flour. Press the flour mixture onto the chicken to create a thick, shaggy coat. This double dip is what creates the extra-crispy texture.

Place the coated chicken on the wire rack and repeat with the remaining pieces. Let the chicken rest on the rack for at least 15-20 minutes. This allows the coating to hydrate and adhere to the chicken, which helps it stay on during frying.

Fry the Chicken

Pour at least 1 1/2 inches of peanut oil into a large Dutch oven or other heavy-bottomed pot. Heat the oil over medium-high heat to 325F.

Carefully place a few pieces of chicken into the hot oil, being sure not to crowd the pot. The oil temperature will drop; adjust the heat to maintain a steady temperature of around 300F.

Fry for about 15-20 minutes, turning the pieces occasionally, until the chicken is a deep golden brown and cooked through. White meat is done at 165F; dark meat is better at 175F.

Transfer the cooked chicken to a clean wire rack and immediately sprinkle with flaky sea salt. Let the oil return to 325F before frying the next batch.

Pin Print