Homemade KFC Chicken with Buttermilk Marinade and Seasoned Flour Crust
By Victor Lang
Servings
4
Choose bone-in chicken pieces such as drumsticks, thighs, or breasts with even thickness so they fry at a steady pace; a buttermilk soak helps tenderize the meat before coating. This homemade KFC chicken is skillet-fried with a crisp, seasoned flour crust and golden exterior.
Buttermilk is the marinade, while all-purpose flour carries paprika, garlic powder, onion powder, dried oregano, dried basil, salt, and black pepper. Those dry spices season the coating rather than the chicken alone. Vegetable oil is heated in a large skillet over medium heat, and the coated pieces are fried in batches so the pan is not crowded.
Watch for a golden-brown coating on each side; the stated frying window is about 5–7 minutes per side, but piece size affects how quickly it colors. Crowding the skillet is the common problem, because batches need room in the oil to fry evenly. Drain each batch on paper towels, which removes surface oil before serving.
Serve the chicken promptly after draining, when the seasoned crust is at its crispest, for a family meal or shared table. If keeping extra pieces, expect the flour coating to soften as it sits; reheating in a dry hot oven can firm the exterior more effectively than covering it, which traps steam.
Why you'll love this recipe
- Bone-in drumsticks, thighs, or breasts give cooks flexibility, while the specified buttermilk soak tenderizes the meat before it meets the seasoned coating.
- All-purpose flour is stocked in many kitchens, yet it becomes a full crust when paprika, garlic, onion, oregano, basil, salt, and pepper are mixed in.
- The spice list relies on dried pantry seasonings, so each chicken piece receives consistent flavor without requiring fresh herbs or a separate sauce.
- Buttermilk and flour work as a straightforward pair: the marinade leaves the chicken ready for dredging, and the coating adheres across uneven pieces.
- Frying in batches protects the golden exterior because crowded pieces can lower the oil’s heat and prevent the coating from coloring evenly.
- Paper towels handle the final surface oil after frying, keeping the seasoned crust less greasy at the table without changing the ingredient list.
Ingredients
- •2 lbs chicken pieces (drumsticks, thighs, breasts)
- •1 cup buttermilk
- •1.5 cups all-purpose flour
- •1 tbsp paprika
- •1 tbsp garlic powder
- •1 tbsp onion powder
- •1 tsp dried oregano
- •1 tsp dried basil
- •salt (to taste)
- •black pepper (to taste)
- •vegetable oil (for frying)
Instructions
- 1
In a large bowl, marinate the chicken pieces in buttermilk and refrigerate for at least 1 hour.
- 2
In a separate bowl, mix the flour, paprika, garlic powder, onion powder, oregano, basil, salt, and pepper.
- 3
Dredge the marinated chicken pieces in the flour mixture until well coated.
- 4
In a large skillet, heat vegetable oil over medium heat.
- 5
Fry the chicken pieces in batches until golden brown and cooked through, about 5–7 minutes per side.
- 6
Remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
FAQ
Nutrition (per serving)
Calories
350
Protein
25g
Fat
18g
Carbs
20g
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