
A homemade take on the classic KFC-style crunchy chicken — double-dredged, spiced with familiar herbs, marinated in buttermilk for juicy results and fried until golden.

This KFC-style crunchy chicken has a permanent spot in my weeknight rotation and on holiday tables. I first landed on this exact blend of herbs and spices while trying to recreate the familiar bucket from my childhood — the goal was a deeply seasoned crust with tender, juicy meat and a slightly peppery finish. After a few experiments I settled on a double-dredge method with a buttermilk-and-egg soak that gives the coating exceptional adhesion and bite. The result is a golden, crackly crust and a moist interior that pulls apart with a satisfying sheen.
I discovered this method during a slow Sunday afternoon when I had three pounds of mixed chicken pieces and a craving for something that felt both nostalgic and reliably good. The spice mix — a balance of paprika, black and white pepper, cayenne, thyme and basil — sings through the crust without overpowering the chicken. This preparation is special because it’s forgiving: if you’re a bit off on frying time, the marinade and seasoning help keep each bite flavorful. Serve it hot for the best textural contrast, and watch family and friends gather to dunk pieces in your favorite sauces.
I’ve served this on picnic tables and holiday buffets; neighbors once showed up unexpectedly and left with an empty platter and requests for the recipe. It’s reliably the first dish to disappear because the crust’s texture and the gently spiced meat hit that comfort-food sweet spot. Over time I learned small adjustments — resting on a wire rack, using a thermometer for oil temperature, and maintaining a low simmer rather than a rolling boil — that made the difference between good and exceptional.
My favorite part of this method is that it scales. I’ve doubled the quantities for backyard gatherings and still ended up with consistently browned, juicy pieces by monitoring oil temperature and using a large enough pot. Family members often comment that the crust tastes layered — that’s the double-dredge at work. On one summer afternoon I made a batch for neighbors, and what started as casual sharing turned into a friendly trade of recipes and tips.
Store cooled pieces in an airtight container in the refrigerator for up to 3 days. To reheat and revive the crust, place pieces on a wire rack set over a baking sheet and warm in a 375°F oven for 10–15 minutes until internal temperature reaches 165°F. For freezing, flash-freeze on a tray for 1–2 hours then transfer to a freezer bag; reheat from frozen in a 400°F oven for 20–25 minutes, checking temperature and covering loosely with foil if browning too fast.
If you need a gluten-free version, substitute a 1:1 gluten-free flour blend or try half rice flour and half cornstarch for a crisp alternative; note texture will be slightly different. For dairy-free, swap the buttermilk for a mixture of 1 cup unsweetened almond or soy milk plus 1 tbsp lemon juice or white vinegar (let sit 5 minutes). To reduce heat, halve the cayenne. Adding 1–2 tbsp cornstarch to the flour mix increases crispness if you prefer an extra-crunchy shell.
Serve alongside classic pairings: buttery mashed potatoes, coleslaw with a bright vinegar dressing, and honey biscuits. For a modern twist, offer pickled jalapeños, spicy honey, and a cooling herb yogurt dip. Garnish with a sprinkle of flaky sea salt and a few fresh thyme sprigs for aroma. This preparation works equally well for a picnic plate or a comforting dinner — plate with finger-food sides like corn on the cob and baked beans for a Southern-style spread.
Fried chicken has deep roots across many culinary traditions, but the American-style, herb-forward crust became iconic through regional cooks and later commercial chains. The technique of marinating in buttermilk and double-dredging reflects Southern home-cooking methods intended to keep the interior moist while producing a robust crust. Over decades, variations have proliferated, with each cook adding their signature blend of spices and herbs that nod to family history and local tastes.
In summer, lighten the meal with a crisp corn-and-tomato salad and grilled peaches for contrast. During cooler months, add warm sides like braised collard greens and smoky baked beans. The spice blend can also be adapted seasonally: add a pinch of cinnamon and nutmeg in fall for holiday flair, or swap in lemon zest and fresh herbs in spring to brighten the crust.
For an efficient meal-prep approach, marinate the chicken the night before and portion the flour mix into shallow containers for quick dredging. Fry only what you’ll eat that day and chill the remaining marinated pieces for frying later. Use an instant-read thermometer to speed up doneness checks and invest in a heavy pot and a reliable candy/deep-fry thermometer to keep oil temperature steady — these small investments save time and reduce stress on frying day.
With this approach you’ll have crunchy, flavorful pieces that rival takeout while offering the satisfaction of homemade food. Enjoy the process, and feel free to adapt spices and sides to make this your own — it’s the memories shared over the plate that make it truly special.
Pat chicken dry before marinating if it was wet from packaging; this helps the buttermilk adhere evenly.
Rest dredged pieces on a wire rack for 10–15 minutes before frying to set the coating and reduce flour fallout.
Use a candy or deep-fry thermometer to keep oil temperature steady; small fluctuations affect final texture.
Fry in batches and don’t overcrowd the pot — overcrowding drops oil temperature and yields greasy crust.
If crust browns too quickly, lower heat slightly and finish cooking at a stable, lower temperature.
This nourishing kfc-style crispy fried chicken recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Marinate for at least 2 hours; overnight gives deeper flavor and extra tenderness.
Maintain oil between 325–350°F. Use an instant-read thermometer for accuracy and adjust heat to keep temperature steady.
Reheat in a 375°F oven on a wire rack for 10–15 minutes to revive crispness and reach 165°F internal temperature.
This KFC-Style Crispy Fried Chicken recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Whisk 1 cup buttermilk with 2 large eggs. Submerge chicken pieces in the mixture, cover, and refrigerate at least 2 hours or overnight for best tenderness.
In a shallow bowl, combine 2 cups flour with all listed spices and herbs. Whisk until evenly mixed to ensure balanced seasoning in the crust.
Dredge marinated chicken first in the seasoned flour, back into the buttermilk briefly, then again in flour. Rest coated pieces 10–15 minutes on a wire rack before frying.
Heat oil in a heavy pot to 350°F. Fry pieces in batches, maintaining 325–350°F, about 6–8 minutes per side for thighs/drumsticks, until golden and internal temp reaches 165–170°F.
Transfer fried pieces to a wire rack over a baking sheet to drain. Rest 5–10 minutes so juices redistribute and crust firms. Serve warm.
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