Crispy KFC-Style Fried Chicken Recipe – Extra Crunchy, delicious & Juicy

Table of Contents

1. Introduction
2. Why You’ll Love This KFC-Style Fried Chicken
3. Ingredients You’ll Need to KFC Style Fried Chicken
4. How to Make KFC-Style Fried Chicken
5. Tips for Extra Crispy Fried Chicken
6. How to Freeze KFC-Style Chicken for Later
7. What to Serve With KFC-Style Fried Chicken
8. How to Store and Reheat Fried Chicken
9. Frequently Asked Questions
10. Conclusion
11. Recipe Card

Introduction

If you love crispy, golden-brown chicken with a crunchy coating and juicy, flavorful meat inside, this KFC style fried chicken recipe is perfect for you. Making homemade KFC chicken at home is easier than you might think, and you don’t need any special ingredients or equipment. With a flavorful marinade, perfectly seasoned flour, and a crispy chicken coating, you can create delicious KFC style crispy fried chicken that tastes like your favorite restaurant-style meal. In this easy crispy KFC style fried chicken recipe, I’ll show you how to prepare tender and juicy chicken, coat it for maximum crunch, and fry it until perfectly golden and crispy. Whether you’re cooking for your family, a weekend gathering, or simply craving juicy fried chicken, this homemade recipe is sure to become a favorite.

Why You’ll Love This KFC-Style Fried Chicken

This KFC style fried chicken is the perfect combination of a crunchy, golden coating and tender, juicy chicken. It’s packed with delicious seasoning and has that irresistible crispy texture everyone loves. Here are a few reasons why you’ll want to make this crispy fried chicken recipe again and again:

• Extra Crispy Coating: A seasoned flour mixture creates a crunchy coating that stays crispy and delicious.
• Juicy and Tender Chicken: Marinating the chicken helps keep the meat moist, flavorful, and tender while frying.
• Full of Flavor: A blend of herbs and spices gives this homemade KFC chicken a rich and savory taste.
• Easy to Make at Home: You can prepare this restaurant-style fried chicken with simple ingredients and an easy step-by-step method.
• Perfect for Any Occasion: Serve this crispy KFC style fried chicken for family dinners, parties, game nights, or weekend meals.
• Better Than Takeout: Enjoy hot, freshly, KFC style fried chicken at home whenever you’re craving something crispy, juicy, and satisfying.

Ingredients You’ll Need to KFC Style Fried Chicken

For the Chicken & Marinade

• 1.5 kg chicken pieces with skin
• 2 tsp salt
• 2 tsp ginger powder
• 2 tsp garlic powder
• 1½ tsp onion powder
• 1 tsp red pepper powder
• 1 tsp crushed chili flakes
• 2 tsp paprika
• 1½ tsp mixed herbs
• 1 tsp black pepper
• 1 tsp white pepper
• 3 tbsp chili sauce
• 2 tbsp soy sauce
• 1 tbsp oyster sauce

Mix all the marinade ingredients well and coat the chicken thoroughly. Cover and marinate for at least 4 hours, or preferably overnight, for deeper flavor.

For the Crispy Coating

• 3 cups all-purpose flour
• 1½ tsp salt
• ½ cup rice flour or cornflour – for extra crunch
• 1 tsp crushed chili flakes
• 1½ tsp mixed herbs

Combine all the coating ingredients in a large bowl and mix well.

For Frying

• Oil, as needed for deep frying

This quantity makes approximately 4–6 servings, depending on portion size.

How to Make Crispy KFC-Style Fried Chicken

1. Soak the Chicken in Water and Vinegar

First, place the chicken pieces in a bowl of water mixed with vinegar. Let the chicken soak for about 30 minutes. This simple step helps keep the chicken moist and juicy, so it doesn’t become dry after frying.

After 30 minutes, drain the chicken well and prepare it for marinating.

2. Marinate the Chicken

Add the drained chicken pieces to the prepared marinade and coat each piece thoroughly with the spices and sauces. Cover the bowl and refrigerate for 3–4 hours.

For even more flavorful and juicy chicken, marinate it overnight. The longer marination allows the seasonings to penetrate the chicken and gives your KFC style fried chicken a richer taste.

3. Coat the Chicken

Take one marinated chicken piece and coat it thoroughly in the seasoned flour mixture. Make sure the flour covers the entire piece.

Next, dip the flour-coated chicken briefly into chilled water for about 2 seconds. Remove it immediately and place it back into the seasoned flour.

Gently press and squeeze the flour onto the chicken to create those rough, craggy crumbs. Finally, dust off any excess flour. This double-coating technique helps create the crunchy, crispy texture that makes this crispy fried chicken recipe so delicious.

4. Fry the Chicken

Heat enough oil in a deep, heavy-bottomed pan for frying. Carefully add the coated chicken pieces to the hot oil.

• Normal-sized pieces: Fry for approximately 8–10 minutes.
• Large pieces: Fry for approximately 12–15 minutes.

The exact cooking time will depend on the size and thickness of your chicken pieces, so make sure the chicken is completely cooked through before serving.

Important tip: Once you place the chicken in the hot oil, do not touch or move it for the first 3 minutes. This allows the crispy coating to set properly and helps prevent it from falling off.

Continue frying until the chicken is beautifully golden brown, crispy, and fully cooked. Remove it from the oil and let the excess oil drain before serving.

Tips for Extra Crispy Fried Chicken

Want your KFC style fried chicken to have that irresistible crunchy coating and stay crispy after frying? Follow these simple tips for the best results:

• Use chicken with skin: Chicken with skin adds extra flavor and helps keep the meat juicy while frying.
• Don’t skip the vinegar-water soak: Soaking the chicken in water and vinegar for about 30 minutes helps keep it moist and juicy instead of becoming dry.
• Marinate for longer: Marinate the chicken for at least 3–4 hours, but overnight marination gives the best flavor.
• Add rice flour or cornflour: Mixing rice flour or cornflour with all-purpose flour creates a lighter and extra crispy coating.
• Use chilled water: After the first flour coating, dip the chicken briefly in chilled water for about 2 seconds before coating it again.
• Create rough crumbs: Gently press the flour onto the chicken instead of simply dusting it. The rough, uneven crumbs create those delicious crunchy bits.
• Shake off excess flour: Remove loose flour before frying to prevent excess coating from falling into the oil.
• Keep the oil temperature right: The oil should be hot enough to crisp the coating but not so hot that the outside burns before the chicken cooks through. Fry the chicken over medium heat and maintain a steady temperature throughout cooking.
• Don’t overcrowd the pan: Fry the chicken in batches so the oil temperature stays steady and the chicken cooks evenly.
• Don’t touch the chicken immediately: Leave the chicken undisturbed for the first 3 minutes after adding it to the oil. This allows the coating to set and prevents it from coming off.
• Adjust frying time to the chicken size: Smaller pieces usually take around 8–10 minutes, while larger pieces may need 12–15 minutes. Always make sure the chicken is fully cooked before serving.

With these simple techniques, you can make crispy fried chicken at home with a golden, crunchy coating and juicy chicken inside.

What to Serve With KFC-Style Fried Chicken

This KFC style fried chicken is delicious on its own, but serving it with the right sides can turn it into a complete and satisfying meal. Here are some tasty options to serve with your crispy fried chicken:

• Creamy Coleslaw: A fresh and crunchy coleslaw adds a cool, creamy contrast to the hot and crispy chicken.
• French Fries: Crispy golden fries are a classic side that pairs perfectly with fried chicken.
• Mashed Potatoes and Gravy: Creamy mashed potatoes with rich gravy make the meal extra comforting and filling.
• Biscuits: Serve warm, buttery biscuits alongside the chicken for a delicious restaurant-style meal.
• Corn on the Cob: Sweet and buttery corn adds a simple and flavorful side to balance the crispy chicken.
• Dipping Sauces: Serve with chili sauce, garlic mayo, ketchup, or your favorite dipping sauce for extra flavor.
• Fresh Salad: A light green salad can add freshness and balance to this rich and crispy meal.

For the best experience, serve your crispy KFC-style fried chicken hot and fresh with your favorite sides and dipping sauces.

How to Store and Reheat Fried Chicken

If you have leftover KFC style fried chicken, proper storage and reheating will help keep it safe, juicy, and as crispy as possible.

How to Store Fried Chicken

• Allow the fried chicken to cool slightly, then place it in an airtight container.
• Refrigerate leftovers within 2 hours of cooking.
• Keep the chicken refrigerated and enjoy it within 3–4 days for the best quality.
• If you want to store it for longer, wrap the chicken well and freeze it in a freezer-safe container or bag.

How to Reheat Fried Chicken

For the crispiest results, reheating in an oven or air fryer is better than using a microwave.

• Oven: Preheat to 190°C (375°F) and heat the chicken for about 15–20 minutes, depending on the size of the pieces.
• Air fryer: Reheat at 180°C (350°F) for about 5–10 minutes, turning halfway through.
• Microwave: This is the quickest option, but the coating may become soft rather than crispy.

Make sure the chicken is heated thoroughly all the way through before serving. Avoid repeatedly reheating the same chicken, as this can affect both its texture and quality.

How to Freeze KFC-Style Fried Chicken for Later

If you want to prepare your KFC style fried chicken ahead of time, you can partially fry the coated chicken, cool it, and freeze it. This is a great make-ahead method when you want freshly fried chicken without doing all the preparation at serving time.

After coating the marinated chicken, partially fry the chicken pieces until the coating is set and lightly golden, but do not cook them completely. Remove them from the oil and let them cool completely.

Once cooled, arrange the chicken pieces in a single layer and freeze them. After they are frozen, transfer them to a freezer-safe bag or airtight container.

When you’re ready to serve, fry the frozen chicken again until it is fully cooked, golden brown, and extra crispy. This second frying gives the chicken a freshly fried look, crunchy coating, and delicious flavor.

Tip: Do not pack the chicken pieces together while they are still warm. Let them cool completely before freezing to help prevent the coating from becoming soggy.

Frequently Asked Questions

Q: How do I make KFC-style fried chicken extra crispy?

 For extra crispy KFC style fried chicken, use a mixture of all-purpose flour and rice flour or cornflour. Double-coating the chicken by dipping it briefly in chilled water and coating it again also creates a crunchy, craggy coating.

Q: How long should I marinate the chicken?

A: For good flavor, marinate the chicken for at least 3–4 hours. For the most flavorful and juicy chicken, you can marinate it overnight in the refrigerator.

Q: Why do you soak the chicken in water and vinegar?

A: Soaking the chicken in water and vinegar for about 30 minutes helps keep the chicken moist and juicy. Make sure to drain the chicken well before adding the marinade.

Q: What is the best oil temperature for frying chicken?

A: The oil should be properly heated—not too hot and not too cold. Fry the chicken over medium heat so the coating becomes golden and crispy while the chicken cooks properly on the inside.

Q: How long does it take to fry KFC-style chicken?

A:Cooking time depends on the size of the chicken pieces. Normal-sized pieces generally take around 8–10 minutes, while larger pieces may take 12–15 minutes. Always check that the chicken is fully cooked before serving.

Q: Why should I not touch the chicken for the first few minutes?

A: After adding the chicken to the hot oil, leave it undisturbed for about 3 minutes. This allows the coating to set properly and helps prevent the crispy crust from falling off.

Q: Can I freeze KFC-style chicken before serving?

A: Yes. You can partially fry the coated chicken, allow it to cool completely, and then freeze it. When you’re ready to serve, fry it again until fully cooked and crispy. This method helps give the chicken a freshly fried look and taste.

Q: How long can leftover fried chicken be stored in the refrigerator?

A: Store leftover fried chicken in an airtight container and refrigerate it within 2 hours of cooking. It is best consumed within 3–4 days.

Q: What is the best way to reheat fried chicken?

A: For the crispiest results, reheat fried chicken in an oven or air fryer rather than a microwave. This helps bring back some of the crunchy texture of the coating.

Q: Can I make this crispy fried chicken without chicken skin?

A: Yes, you can use skinless chicken pieces, but chicken with skin gives the recipe more flavor and helps keep the meat juicy while frying.

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Conclusion

Making KFC style fried chicken at home is easier than it may seem. With a flavorful marinade, well-seasoned flour coating, chilled-water double coating, and the right frying temperature, you can achieve crispy, crunchy, and juicy kfc style fried chicken every time. The combination of rice flour or cornflour gives the coating an extra-crispy texture, while marinating the chicken for several hours or overnight adds plenty of flavor.

Whether you’re making it for a family dinner, a weekend treat, or a special gathering, this crispy fried chicken recipe is sure to be a crowd-pleaser. You can even partially fry and freeze the coated chicken ahead of time, then finish frying it when needed for that fresh, crispy taste. Serve your homemade KFC-style fried chicken with fries, coleslaw, sauces, or your favorite sides and enjoy a delicious restaurant-style meal right at home.

Recipe Card of Crispy KFC-Style Fried Chicken

Prep Time: 30 minutes + marinating time
Marinating Time: 3–4 hours or overnight
Cook Time: 8–15 minutes per batch
Total Time: About 4½ hours, excluding overnight marination
Servings: 4–6 people
Course: Main Course
Cuisine: American-inspired
Method: Deep Frying

Ingredients

For Soaking

• 1.5 kg chicken pieces with skin
• Water, as needed
• Vinegar, as needed

For the Marinade

• 2 tsp salt
• 2 tsp ginger powder
• 2 tsp garlic powder
• 1½ tsp onion powder
• 1 tsp red pepper powder
• 1 tsp crushed chili flakes
• 2 tsp paprika
• 1½ tsp mixed herbs
• 1 tsp black pepper
• 1 tsp white pepper
• 3 tbsp chili sauce
• 2 tbsp soy sauce
• 1 tbsp oyster sauce

For the Crispy Coating

• 3 cups all-purpose flour
• ½ cup rice flour or cornflour
• 1½ tsp salt
• 1 tsp crushed chili flakes
• 1½ tsp mixed herbs

For Frying

• Oil, as needed for deep frying

Instructions

1. Soak the chicken: Place the chicken pieces in water mixed with vinegar and soak for about 30 minutes. Drain well.
2. Marinate: Add all the marinade ingredients and coat the chicken thoroughly. Cover and refrigerate for 3–4 hours or overnight for deeper flavor.
3. Prepare the coating: Mix all-purpose flour, rice flour or cornflour, salt, chili flakes, and mixed herbs in a large bowl.
4. Coat the chicken: Take one marinated chicken piece and coat it well in the seasoned flour.
5. Dip in chilled water: Briefly dip the flour-coated chicken in chilled water for about 2 seconds.
6. Coat again: Immediately return the chicken to the flour mixture. Gently press the flour onto the chicken to create rough, crumbly pieces. Shake off the excess flour.
7. Heat the oil: Heat enough oil for deep frying. The oil should be hot but not too hot or too cold. Maintain medium heat while frying.
8. Fry: Carefully add the coated chicken to the oil. Do not touch or move the chicken for the first 3 minutes, allowing the coating to set.
9. Cook until crispy: Fry normal-sized pieces for approximately 8–10 minutes and larger pieces for 12–15 minutes, depending on their size and thickness. Make sure the chicken is completely cooked through.
10. Drain and serve: Remove the chicken from the oil and place it on a wire rack or suitable draining surface. Serve hot and crispy with your favorite sides and dipping sauces.

Recipe Tips

• Marinating the chicken overnight gives the best flavor.
• Rice flour or cornflour helps create an extra-crispy coating.
• Don’t overcrowd the pan, as this can lower the oil temperature.
• Keep the heat at medium and maintain a steady oil temperature.
• Leave the chicken undisturbed for the first 3 minutes of frying.
• For make-ahead preparation, partially fry the coated chicken, cool it completely, freeze it, and finish frying when ready to serve.

Note: Cooking time can vary depending on the size and thickness of the chicken pieces. Always ensure the chicken is fully cooked before serving.

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