Dinner · American

Copycat KFC Original-Style Fried Chicken

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · August 3, 2026

This is the crispy, deeply seasoned fried chicken you crave from the drive-thru, made right in your own kitchen. The secret is an 11-spice blend that hits every note: warm, savory, a little sweet, and just a touch peppery. One bite and you'll never miss the bucket.

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Copycat KFC Original-Style Fried Chicken

Why you'll love this

  • Tastes like the real thing with that famous 11-spice crunch
  • Uses simple pantry spices you likely already have
  • Crispier and fresher than takeout
  • Feeds the whole family for a fraction of the drive-thru cost

EveryDayMeal recipe

Copycat KFC Original-Style Fried Chicken

Prep
20m
Cook
25m
Total
45m
Serves
4
Level
Medium

Ingredients

  • 1 (about 3 1/2 to 4 pounds) whole chicken, cut into pieces
  • 2 quarts neutral oil for frying (such as vegetable or canola)
  • 1 egg white
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon brown sugar
  • 1 tablespoon salt
  • 1 tablespoon paprika
  • 2 teaspoons onion salt
  • 1 teaspoon chili powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried marjoram

Equipment

  • Deep heavy pot or countertop fryer
  • Instant-read or deep-fry thermometer
  • Large mixing bowls
  • Wire rack
  • Tongs

Instructions

  1. Heat the oil in a deep, heavy pot or fryer to 350 degrees F. Use a thermometer and give it time to come up steadily, since oil that is too cool leaves the crust greasy instead of crisp.
  2. In a large bowl, stir together all the spices (paprika, chili powder, black pepper, celery salt, sage, garlic powder, allspice, oregano, basil, and marjoram) along with the onion salt so the blend is evenly mixed and no clumps remain.
  3. Add the flour, brown sugar, and salt to the spice mixture and whisk until everything is uniform. The brown sugar helps the crust brown deeply and adds that signature hint of sweetness.
  4. In a separate bowl, lightly beat the egg white until loose and slightly foamy. Dip each piece of chicken in the egg white to coat, letting the excess drip off so the flour has something to grab.
  5. Press each piece firmly into the flour mixture, turning several times and packing the coating on so it really sticks. A thick, well-pressed crust is what gives you those craggy, crunchy edges.
  6. Set the coated pieces on a rack or plate and let them rest for 5 minutes. This lets the coating dry slightly so it seals to the chicken instead of sliding off in the oil.
  7. Fry in batches without crowding the pot, which keeps the oil temperature steady. Breasts and wings need about 12 to 14 minutes, while legs and thighs take a few minutes longer.
  8. Cook until a thermometer inserted into the thickest part reads 165 degrees F and the crust is deep golden brown. Drain the pieces on paper towels and serve hot.

Tips from the kitchen

  • Keep your oil between 325 and 350 degrees F throughout frying. If it drops too low the crust soaks up grease; too high and the outside burns before the inside cooks.
  • Let the coated chicken rest the full 5 minutes before frying. That short wait is the difference between a crust that clings and one that flakes off.
  • Fry in small batches. Crowding the pot cools the oil fast and gives you soggy, pale chicken.
  • Use a meat thermometer for doneness rather than guessing by color, especially on thick thighs and breasts.

Estimated nutrition per serving: 520 cal · 38g protein · 28g carbs · 28g fat

Make it your own

  • Swap the whole chicken for all drumsticks or thighs if that is what your crowd prefers.
  • For extra crunch, double-dip: coat, dip in egg white again, and coat a second time.
  • Add a pinch of cayenne to the flour blend for a spicier kick.

Storing & make-ahead

Store cooled leftovers in an airtight container in the fridge for up to 3 days. To bring back the crunch, reheat in a 375 degree F oven or air fryer for 10 to 15 minutes rather than the microwave, which turns the crust soft.

Good to know

Can I bake this instead of frying?
Yes, though it won't be quite as crisp. Place coated pieces on a greased rack and bake at 400 degrees F for about 40 to 45 minutes, until the internal temperature hits 165 degrees F.
Do I need to brine the chicken first?
It's optional but helpful. A quick buttermilk or saltwater soak for a few hours makes the meat juicier and more tender.
What oil is best for frying?
Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil so the flavor stays clean and the oil handles the heat.
How do I know the chicken is fully cooked?
The only reliable way is a meat thermometer. Insert it into the thickest part, avoiding the bone, and look for 165 degrees F.

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