There’s nothing more satisfying than biting into a perfectly golden, crunchy piece of fried chicken. This homemade KFC-style fried chicken recipe gives you that irresistible crisp coating and juicy, flavorful meat—without needing to step out of your kitchen.
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In a bowl, whisk together buttermilk, salt, and black pepper.
Make small slits in each chicken drumstick and coat them well. Cover and refrigerate for at least 1 hour (overnight marination is best for tender, juicy meat).
Mix salt, black pepper, white pepper powder, Kashmiri chilli powder, turmeric, garlic powder, ginger powder, black salt, all-spice powder, mixed herbs, and chilli flakes in a bowl. Set aside.
Combine flour, cornflour, cornflakes (if using), and the seasoning in a bowl to make the flour mix.
Whisk the egg with hot chilli sauce and vinegar/lemon juice in another bowl to make the egg mix.
Remove drumsticks from the marinade and let the excess drip off.
Dredge each piece in the seasoned flour mix.
Dip in the egg mixture, then coat again in the flour mix, pressing firmly so the crust sticks.
Rest the coated drumsticks for 10-15 minutes to set the coating.
Heat oil in a heavy-bottomed pan or skillet over medium heat to 170-175°C (340-350°F).
Fry the chicken in batches for 3–4 minutes undisturbed, then another 8–10 minutes, turning occasionally, until golden brown and fully cooked.
Drain on a wire rack (not paper towels) for lasting crispness.
Serve hot with ketchup, mayo, or your favourite dipping sauce.
No egg? Just dip the chicken back into buttermilk before the final flour coating.
No buttermilk at home? Use ½ cup yogurt mixed with ½ cup water, or 1 cup milk with 1 tbsp lemon juice/vinegar (let it sit 10 minutes).
Keep it crispy: Always use a wire rack instead of paper towels to avoid sogginess.
Which oil is best for frying?
Choose neutral oils with a high smoke point—sunflower, canola, or peanut oil work well.
How far in advance can I prep?
Marinate overnight for maximum flavor. For coating, dredge just before frying to keep it crunchy.
Why isn’t my chicken crispy?
Likely the oil wasn’t hot enough. Keep it at 170–175°C and avoid crowding the pan.
What to serve with fried chicken?
Pair it with fries, coleslaw, potato wedges, garlic bread, or a fresh salad. For dips—spicy sriracha, honey mustard, or classic ketchup never fail.
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