This Copycat KFC Spicy Chicken Recipe is crispy, juicy, and packed with bold flavors. Made with a buttermilk marinade, a perfect spice blend, and deep-fried to golden perfection.
You ever have one of those cravings that just won’t quit? The kind where you can almost taste the food in your head, and nothing else will do? That was me, one random Tuesday night, desperate for some KFC Spicy Chicken.
But, of course, I was already in my pajamas, and the nearest KFC was a solid 20-minute drive away. So, like any food-obsessed, slightly stubborn person, I decided, Fine. I’ll just make it myself.
Now, I won’t lie—my first attempt? A disaster. The crust fell off, the spice wasn’t right, and I somehow managed to smoke out my entire kitchen (sorry, smoke alarm). But after some tweaking, some trial and error, and a few “let me just add a little more of this” moments, I finally cracked the code. And honestly? It’s even better than KFC.
So, if you love extra crispy, super juicy, spicy fried chicken, grab your apron and get ready to change your fried chicken game forever.
Why You’ll Love This Copycat Kfc Spicy Recipe?
- Crispy & Crunchy – The flour mix + double dredging gives it that perfect KFC-style crisp.
- Packed with Spice – The right blend of bold seasonings (plus buttermilk) gives the chicken layers of flavor.
- Juicy & Tender – Soaking the chicken in buttermilk makes sure every bite is super moist.
- Better Than Takeout – You can make a whole batch for way less than the price of a KFC meal.
- Homemade Means More Chicken! – No more counting pieces. Just fry as much as you want!
Ingredient Notes:
A few simple ingredients come together to make something legendary.
- Flour & Seasonings – This mix creates that perfect crispy coating that holds up beautifully when fried.
- Buttermilk & Egg – The secret weapon for keeping the chicken moist and tender while making the coating stick like a dream.
- MSG (Optional, but Worth It!) – It’s what gives KFC its signature flavor. You can skip it, but trust me… it makes a difference.
- Paprika, Garlic Salt & Celery Salt – This flavor combo adds depth, heat, and just the right touch of smokiness.
- Canola or Peanut Oil – The best choices for crispy, golden, deep-fried perfection.
How To Make Copycat Kfc Spicy Chicken?
Step 1: Marinate the Chicken
First things first—grab a big bowl and whisk together the buttermilk and beaten egg. Toss in the chicken pieces, making sure they’re completely coated. Let them soak for at least 30 minutes (overnight is even better for max flavor!).
Step 2: Make the Seasoned Flour Mix
While your chicken is marinating, mix together flour, salt, black pepper, paprika, celery salt, garlic salt, and the rest of your spices. This is the magic dust that gives the chicken that bold, crispy coating.
Step 3: Heat the Oil
Fill a Dutch oven or deep fryer with about 3 inches of oil and heat to 350°F. (If your oil isn’t hot enough, your chicken will be greasy instead of crispy—so patience is key!).
Step 4: Coat the Chicken
One by one, take the buttermilk-soaked chicken pieces, let the excess drip off, then press them firmly into the flour mix. Make sure every inch is coated (because crispy bits = happiness).
Step 5: Time to Fry!
Carefully lower the coated chicken into the hot oil. Fry in small batches (about 3–4 pieces at a time) so the oil stays hot and steady.
Cook for about 12 minutes, flipping halfway through, until the chicken is deep golden brown and super crispy.
Step 6: Keep It Crispy
Want To Save This Recipe?
Once done, transfer the cooked chicken to a baking sheet with a wire rack and pop it in a 175°F oven while you finish frying the rest. This keeps it warm and crunchy.
Step 7: Serve & Enjoy!
For that real KFC flavor, sprinkle a little MSG on top (it’s optional, but highly recommended!). Then dig in and enjoy the crunch!
Storage Options:
If you have leftovers (which I doubt), here’s how to keep them crispy:
Refrigerator:
- Store in an airtight container for up to 3 days.
Freezer:
- Wrap in foil, then freeze for up to 2 months.
Reheating (Best Methods!)
- Oven: 375°F for 15 minutes (crispiest result!)
- Air Fryer: 350°F for 6–8 minutes
- Microwave: Only if you like soggy chicken (don’t do it!)
Variations and Substitutions:
Want to customize your crispy chicken? Try these variations!
- Extra Spicy? – Add cayenne pepper to the flour mix.
- Gluten-Free? – Use gluten-free flour + cornstarch instead.
- Baked Version? – Coat in panko breadcrumbs and bake at 400°F for 35 minutes.
- Boneless Strips? – Use chicken tenders instead of bone-in pieces.
What to Serve with Copycat Kfc Spicy Chicken?
Because spicy fried chicken deserves an all-star lineup of sides!
- Buttermilk Biscuits & Honey Butter – Absolute must.
- Mashed Potatoes & Gravy – Comfort food perfection.
- Creamy Coleslaw – The cool crunch balances the heat.
- Mac & Cheese – Because, well… it’s mac & cheese.
Frequently Asked Questions:
Why does KFC’s chicken taste so good?
The secret is in the spices, MSG, and that ultra-crispy coating!
Can I bake this instead of frying?
Yes! Use panko breadcrumbs and bake at 400°F for 35 minutes.
What’s the best oil for frying?
Stick to canola or peanut oil for the best crispy results.
So, there you have it—homemade spicy fried chicken that’s even better than KFC! It’s crispy, juicy, packed with flavor, and absolutely worth making.
So, tell me—are you making this tonight? Let me know in the comments!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Copycat Kfc Spicy Chicken Recipe
Ingredients
For the Chicken Marinade:
- 1 cup buttermilk
- 1 large egg beaten
- 1 whole chicken cut into eight pieces
For the Seasoned Flour Coating:
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 ½ teaspoons dried thyme leaves
- 1 ½ teaspoons dried basil leaves
- 1 teaspoon dried oregano leaves
- 1 tablespoon celery salt
- 1 tablespoon ground black pepper
- 1 tablespoon ground yellow mustard
- ¼ cup paprika
- 2 tablespoons garlic salt
- 1 tablespoon ground ginger
- 3 tablespoons ground white pepper
For Frying:
- Neutral oil for deep frying such as canola or peanut oil
- Optional: MSG seasoning Ajinomoto or Accent for added flavor
Instructions
Prepare the Marinade
- In a large bowl, whisk together the buttermilk and beaten egg until fully combined. Submerge the chicken pieces in the mixture, ensuring they are well coated. Cover and let marinate for at least 30 minutes or up to overnight in the refrigerator for deeper flavor.
Prepare the Flour Coating
- In a separate large bowl, combine the flour, salt, thyme, basil, oregano, celery salt, black pepper, mustard, paprika, garlic salt, ginger, and white pepper. Whisk together thoroughly to distribute the spices evenly.
Heat the Oil
- In a large Dutch oven or deep fryer, add approximately 3 inches of oil and heat to 350°F (175°C) over medium-high heat. Use a deep-frying thermometer to ensure precise temperature control.
Coat the Chicken
- Remove each piece of marinated chicken from the buttermilk, allowing excess liquid to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing gently to ensure full coverage. Shake off any excess flour.
Fry the Chicken
- Carefully lower the coated chicken into the hot oil, frying in batches to prevent overcrowding. Fry each piece for approximately 12 minutes, flipping halfway through, until golden brown and crispy. The internal temperature should reach 165°F (75°C).
Keep Warm in the Oven
- Preheat the oven to 175°F (80°C). Transfer the fried chicken to a baking sheet lined with a wire rack to maintain crispiness while frying the remaining pieces.
Serve and Enjoy
- If desired, sprinkle a light dusting of MSG seasoning over the chicken for an extra burst of umami flavor. Serve immediately with your favorite side dishes.
Notes
- Replace all-purpose flour with a gluten-free flour blend or cornstarch for a crispier coating.
- Ensure all seasonings and buttermilk are labeled gluten-free.
- Use a separate fryer or clean oil to avoid cross-contamination.
