KFC Extra Crispy Chicken Recipe: Finger-Lickin’ Good at Home

I’ve cracked the code for KFC-style extra crispy chicken at home. This recipe delivers finger-lickin’ good results with a perfectly seasoned coating that’s both crunchy and juicy. The secret lies in a special blend of herbs and spices.

With precise temperature control and a double-breading technique, you’ll achieve that signature crispy exterior and tender interior. Let’s get started on making this mouthwatering dish that’s sure to become a family favorite.

Ingredients for Kfc Extra Crispy Chicken

Crispy on the outside, juicy within. That’s the magic of this KFC-inspired recipe.

The secret’s in the spice blend. Paprika and garlic powder bring that KFC flavor. I grab mine from Penzeys—bulk bins mean fresh spices. For the chicken, bone-in pieces give better texture. Most grocery stores have pre-cut pieces, which saves time.

No buttermilk? Milk with vinegar (1 tbsp white vinegar per cup milk) is a decent substitute. The double-breading is key—first flour, then egg wash, then flour again. If you’re out of cornstarch, just use more flour, but cornstarch gives that extra crunch. For frying, peanut oil is great too—high smoke point.

This keeps well in the fridge for 3-4 days. Reheat in the oven to keep crispy—375°F for 15-20 minutes. You can freeze before frying for up to 3 months. Just thaw in the fridge overnight before breading and frying.

Step-by-Step Instructions for KFC Extra Crispy Chicken

Here’s the method to achieve that finger-lickin’ good KFC extra crispy chicken at home.

Step 1: Prepare the Spice Mix and Marinade

In a bowl, combine 2 tbsp Paprika, 1 tbsp Garlic Powder, 1 tbsp Onion Powder, 1 tbsp Salt, 1 tsp Black Pepper, and 0.5 tsp Cayenne Pepper. I like to mix these spices thoroughly to ensure they’re evenly distributed. You’ll use this spice blend to season both the marinade and the coating.

Pour 2 cups Buttermilk into a large bowl and whisk in 1 tbsp of the prepared spice mix. The buttermilk marinade is crucial for tenderizing the chicken and helping the coating adhere. Add the 2 lb Chicken Pieces to the marinade, making sure they’re fully submerged. If necessary, you can weight them down with a plate. Cover and refrigerate for at least 2 hours or overnight for best results.

Step 2: Create the Double-Breading Station

In one shallow dish, mix together 2 cups All-Purpose Flour and 0.5 cup Cornstarch. Add the remaining spice mix (about 1 tbsp) to this flour mixture and whisk until well combined. The cornstarch is key to achieving that extra crispy coating.

In another dish, beat the 2 whole Eggs until they’re well mixed. This egg wash will help the flour coating adhere to the chicken. Set up your breading station with the marinated chicken, egg wash, and flour mixture in that order.

Step 3: Double-Bread the Chicken

Remove the chicken pieces from the buttermilk marinade, letting any excess liquid drip off. Dredge the chicken in the flour mixture, pressing the coating onto the meat to ensure it adheres. Then, dip the floured chicken in the egg wash, making sure it’s fully coated. Finally, dredge the chicken again in the flour mixture, pressing the coating on once more to ensure it sticks. Place the breaded chicken on a wire rack set over a baking sheet.

I find that double-breading creates a thicker, crunchier coating. The first flour coating provides a base, while the egg wash helps the second flour coating adhere, resulting in that signature KFC crunch.

Step 4: Fry to Golden Perfection

Heat 4 cups Vegetable Oil in a large Dutch oven or deep fryer to 350°F. I prefer using a thermometer to ensure the oil reaches the correct temperature. Once hot, carefully add a few pieces of the breaded chicken to the oil—don’t overcrowd the pot. Fry for 8-10 minutes or until the coating is golden brown and the chicken reaches an internal temperature of 165°F.

Use tongs to remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining chicken pieces, adjusting the cooking time as needed based on the size of the pieces.

Step 5: Rest and Serve

Once all the chicken is fried, let it rest for 5-10 minutes before serving. This resting period allows the juices to redistribute throughout the meat, ensuring it’s juicy and tender. Serve the extra crispy chicken hot, garnished with fresh herbs if desired.

The result should be chicken with a crunchy, golden-brown exterior and juicy, flavorful meat inside. Enjoy your homemade KFC Extra Crispy Chicken with your favorite sides!

Perfect Pairings for These Flavors

Classic Southern Sides

For an authentic KFC experience, serve your extra crispy chicken with mashed potatoes and coleslaw. The creamy mash pairs beautifully with the crispy exterior, while the coleslaw’s tanginess cuts through the richness. I like to add a dash of hot sauce to my coleslaw for extra kick 🔥.

Comforting Casseroles

A warm mac and cheese casserole is the ultimate comfort food pairing. The gooey cheese and crispy breadcrumb topping complement the chicken’s crunchy coating perfectly. For a lighter option, try a green bean casserole with crispy fried onions.

Beverage Pairings

A glass of iced tea, sweetened or unsweetened, is a classic pairing that helps balance the meal’s richness. For something bubbly, try a ginger ale or lemon-lime soda to cleanse your palate between bites. 🍹

Modern Twists

For a contemporary take, serve your crispy chicken with a fresh garden salad topped with croutons and a light vinaigrette. Alternatively, try a spicy slaw made with purple cabbage and a drizzle of hot sauce for a bold flavor contrast.

Family-Style Feasting

Make it a family affair by serving the chicken with a variety of sides on a large platter. Include biscuits, corn on the cob, and baked beans for a hearty, satisfying meal that’s sure to please everyone.