Improved KFC Fried Chicken Recipe

Perhaps one of the most famous renditions for the favored classic, the KFC Fried Chicken recipe is one that everyone seems to be curious about.

After all, its share of seasonings and distinct crunch really sets it apart as a chicken dish. Luckily, this is a recipe that you can also try replicating at home so you can whip it up any time you happen to crave it. Whether it be for a movie night, a special house dinner, or just for a snack when the irresistible crispy dish pops into mind, you can try creating some on your own.

For this recipe in particular, marinating is essential. It can truly help in making for a tender and flavorful chicken. A good deal of buttermilk and Knorr Liquid Seasoning can mean a world of difference in terms of taste. And of course, you can’t forget about the importance of leaving the marinade for a minimum of three hours. Now for the breading, we use a great variety of spices and seasonings. From paprika to celery salt to basil to thyme, we use a well-balanced group of flavors to really make the taste of the dish stand out. But this mix of seasonings arguably creates an even richer flavor for our chicken than you’d expect. And so imagine your KFC Fried Chicken, but bursting with more savor and crunchiness.

How to make KFC Fried Chicken recipe, but new and improved:

We will start out in the kitchen by pouring 2 cups of buttermilk in a large bowl. Also place 2 tablespoons of Knorr Liquid Seasoning inside. Now mix these together thoroughly. Afterwards, we will need our 3 lbs. of chicken. Now cut this up into serving pieces. Then put them in the bowl as well. Let the chicken stay inside for marinating for at least 3 hours. And once the step with our marinade is up, we can go ahead with breading the chicken!

Coating the fried chicken with breading:

As I said earlier, we will utilize a varied mix of seasonings for this recipe. But the result truly pays off with a complex, rich deal of flavors. Start by taking a new bowl, and placing 2 cups of all-purpose flour, ½ teaspoon of salt, ½ teaspoon of thyme and ½ teaspoon of basil inside. We will also add ⅓ teaspoon of oregano, and 1 teaspoon each of celery salt, ground black pepper, and dried mustard.

Incorporate 4 teaspoons of paprika, 2 teaspoons of garlic salt, 1 teaspoon of ground ginger, and 3 teaspoons of white pepper as well. Now that we’ve got all of our components for breading together, mix all of the ingredients together. Then we’ll take our marinated chicken from earlier, and remove this from the bowl with the marinade. Make sure to let all of the excess liquid drip off.

Frying the marinated and breaded chicken pieces:

For this step, I used a pressure cooker. With pressure frying, we are able to get a very juicy chicken with quite a swift cooking process. But you can also instead use a deep cooking pot. Pour 4 cups of cooking oil into the pot, and let it heat up. Then deep fry each chicken piece until the internal temperature becomes 165 °F.

You’re almost done— now we just have to rid this of any excess oil. Place the fried chicken on a wire rack, and let the oil drip. Have this with some of your favorite chicken gravy or sauce, and perhaps a couple of sides. Fried chicken goes well with a great deal of side dishes so you have your options ranging from warm rice to mashed potatoes to salad!


  • Combine Knorr Liquid Seasoning and buttermilk in a large bowl. Mix well.
  • Add chicken pieces. Marinate for at least 3 hours.
  • Combine the breading ingredients in a separate bowl. Mix well.
  • Remove the chicken from the marinade bowl letting excess liquid drip. Dredge the chicken pieces into the breading mixture making sure that each piece is completely coated. Let it stay for at least 5 minutes.


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