A homemade KFC-style fried chicken — coated in a secret blend of eleven herbs and spices and fried until golden and crunchy. Crispy outside, juicy within.
This homemade fried chicken channels the famous Kentucky-style original — a secret-blend spice crust fried until shatteringly crisp and golden over juicy, tender meat. The eleven-or-so herbs and spices give that unmistakable savoury, peppery flavour. Make it at home and you'll never look at a takeaway bucket the same way again.
Prep 20 min
Cook 20 min
Total 40 min
Medium
- 1 whole Chicken
- 2 quarts neutral frying Oil
- 1 Egg White
- 1 1/2 cups 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 Sage
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Allspice
- 1/2 teaspoon Oregano
- 1/2 teaspoon Basil
- 1/2 teaspoon Marjoram
Tags:
Meat SpicyVideo
Preparation
- Preheat the fryer to 350°F. Thoroughly mix together all the spice ingredients.
- Combine the spice mix with the flour, brown sugar and salt.
- Dip the chicken pieces in egg white to lightly coat, then transfer to the flour mixture, turning a few times to make sure the flour really sticks. Repeat with all the pieces.
- Let the chicken rest for 5 minutes so the crust can dry a little.
- Fry in batches: breasts and wings take 12–14 minutes, legs and thighs a few minutes more, until a thermometer in the thickest part reads 165°F.
- Drain on paper towels and serve hot.
Tips from the ZestyPlate Kitchen
- Mix the spices thoroughly into the flour so every piece gets an even, flavourful coating.
- Let the coated chicken rest before frying so the crust adheres and dries into a crunchier shell.
- Keep the oil steady around 350°F — too cool and it's greasy, too hot and it burns before cooking through.
- Use a thermometer to check the chicken reaches 75°C at the thickest part.
Frequently Asked Questions
Coat the chicken well, let it rest so the flour hydrates and sets, and fry at a steady temperature. A double dip in egg and flour gives even more crunch.
Yes — for a lighter version, coat and bake or air-fry until golden and cooked through, though it won't be quite as crisp as deep-fried.
The oil was probably too cool. Keep it at around 350°F and don't overcrowd the pan, which drops the temperature.
Absolutely — mix a big batch of the seasoned flour and store it airtight so frying day is quick and easy.
