Fried Chicken - KFC Style

Rate this recipe 
Average: 4.8 (4 votes)
Serves 4-5

I've previously shown you 2 different methods of making fried chicken, the succulent Al-Baik Broast Chicken and my delicious Spicy Southern Fried Chicken with a Twist.

This recipe is the closest of my fried chicken recipes to the famous KFC version, only spicier and hopefully more flavourful. I have tried this recipe with and without the skin on the chicken and, although it tastes great both ways, I will admit that it tastes better with the skin left on. And the texture is all the more crunchy on the outside with tender and moist chicken inside!

You can reduce or omit the chilli spice if making for little kids or if you prefer your chicken not so spicy hot. 

Ingredients for Chicken Marinade
chicken, cut up into 8-10 pieces
(skin left on)
2 cups
1/2 tsp.
garlic paste
1/2 tsp.
ginger paste
1 tsp.
1 tsp.
black pepper powder
1 tsp.
mixed dried herbs of your choice
(oregano, thyme, rosemary, sage)
1 tsp.
red chilli powder or cayenne pepper
Other Ingredients
1 1/4 cups
all-purpose flour/plain flour
1/2 cup
2-4 tbsp
breadcrumbs or crushed cornflakes
1 tsp.
baking powder
1 tsp.
1 tsp.
paprika powder
1 tsp.
red chilli powder or cayenne pepper
1/2 tsp.
black pepper powder
1/2 tsp.
garlic powder
1/2 tsp.
onion powder
1 egg + 2 tbsp. milk + 2 tbsp. any hot chilli sauce
oil for deep frying

You can mix half cup of yoghurt with half cup of milk in place of the buttermilk. Or simply make your own buttermilk, add 2 tbsp. lemon or vinegar in each cup of milk and let it stand for 10-15 minutes, then stir and use. Do not omit this step as it will give maximum moistness and it infuses flavour into the chicken.

Marinate the chicken in the marinade ingredients overnight. 

Remove the chicken pieces from the marinade and blot them a little bit with kitchen towels. DO NOT rinse them as that will wash away the flavours that have built up during the marination. Set aside on a sieve until they come to room temperature.

Make sure the chicken pieces come to room temperature before you begin frying, so take them out of the fridge no less than half an hour before you need to start frying.

In a wide plate, mix the flour, cornflour, breadcrumbs/cornflakes, baking powder, salt, paprika, chilli/cayenne, black pepper, garlic powder and onion powder. This will be your seasoned 'dredging' flour. In a second plate, whisk the egg with the milk and the hot chilli sauce.

Prepare a rack on which you will place the chicken pieces to rest after coating, and another raised one lined with some kitchen tissues/towels on which you will remove the chicken after frying.

Dip each chicken piece first in the beaten egg, then roll it in the seasoned flour. You can repeat if you want a thicker coating, one more time in the egg and then in the flour. Place on a rack and continue until all the chicken pieces are coated and resting on the rack. Let them rest for about 5 minutes so that the coating holds properly to the chicken.

You can now heat oil in a deep pan. Make sure your oil is to the right temperature. Use a thermometer if you have one  (350 F or 177 C); if not, you’ll know the oil is hot enough when it browns a bit of bread in under 30 seconds. 

Gently, place the chicken pieces into the hot oil, making sure not to overcrowd it. Fry on medium heat for a total of about 12-15 minutes, turning the pieces over once in between. 

Remove the chicken onto the wire rack lined with kitchen towels. This will ensure the chicken remains crispy all around and any excess oil will get blotted off at the same time.

Allow the chicken to cool for about 10 minutes and then serve!



I have tried most of your recipes and they have turned out tasty. Insha Allah I shall try this one and let you know sister.

Can u tell me what is garlic n onion powder ? Is there anything I can replace if these aren't available.also what is paprika ?

Fauzia's Kitchen Fun's picture

They are dried powders used in flavouring food. You can use fresh onions and fresh garlic paste in the marinade in place of the powders so that the flavour is infused into the chicken. Paprika is powdered red capsicum.

Assalamaa alaykum
Masha Allah I ve tried dis out n it was really good yummy crispy n yet succulent
KFC in my kitchen
Thank you so much

What can I use in place of garlic and ginger pastes for your fried chicken-kfc style?

Fauzia's Kitchen Fun's picture

You could grate fresh ginger and garlic if you do not have it in paste form.

What are the Swahili names for oregano, thyme, rosemary and sage

Fauzia's Kitchen Fun's picture

No idea, sorry. You can find them by these names in most supermarkets.

I know of one

Fauzia's Kitchen Fun's picture

W/Salaam, zaatar and oregano are two different things actually.

Salam.. I tried this chicken today.. i live in LA and here chicken takes longer than usual to cook. To avoid less cooked chicken i boiled it for few minutes then marinated it in the marinade.. i coating was good but the meat had no taste inside.. can you please suggest me something to make my chicken flavorful ..?? Thanks.. :)

Assalamu alaikum,can i omit using garlic,ginger and paprika powders for the seasoned flour coating? and what kind of milk should i use?
JazakAllah Khair.

Fauzia's Kitchen Fun's picture

W/Salaam, yes you can omit those and just your usual everyday milk that you use for making tea.

Hi fauzia
In order to save on time can I cook the chicken in the marinade for like 10 mins and then fry as directed?

Fauzia's Kitchen Fun's picture

Hi, you can although the longer marinade gives you best moistest results.

sadiya mariyam's picture

Assalamu alaikum sister,i tried dis recipe and it turned out so well,just like de taste of KFC chicken,Jazakallah sister.But,i am confused because when i fried the chicken and took it out and had a bite,the coat(crusty outer part) is removing off(coming off separately).What can i do to avoid this situation?

Fauzia's Kitchen Fun's picture

W/Salaam, thank you! Try and rest the chicken after coating before you fry. That helps the coating stick to the pieces. Also make sure the oil is hot when you put the chicken in, then you can reduce the heat to medium and do not overcrowd the pan. Do not move the chicken pieces around too much until the coating firms up properly.

Mafi's picture

assalamu alaikum sis, can I do this for lunch? If so can u please suggest me for what type of rice and curry this would go with?

Fauzia's Kitchen Fun's picture

W/Salaam, you can make this for lunch yes but it is not the kind of dish that really goes well with rice and curry. More of fries or mashed potatoes and gravy with a salad.

Aoa I have tried few of ur recepies and they turned out really gud,just wana ask that can I freeze this chicken after coating in egg n flour? If yes then for how long.thnx

Fauzia's Kitchen Fun's picture

I've actually never tried freezing this chicken raw, it could be very risky as it is chicken on the bone and it might not thaw out enough to be cooked well all the way to the inside.

Can I omit using the onion powder? Would it make a huge difference?

Fauzia's Kitchen Fun's picture

Yes you can omit the onion powder, what I sometimes do is I cut up one very small onion and add it in the buttermilk mixture when soaking the chicken. That imparts some extra flavour in the chicken. Not a must of course, but it's an option. :)

Hello fauzia .. the buttermilk is a lot.. i havent made the chicken yet but what if the marinade doesnt dry .. what should i do with the remaining marinade..

Fauzia's Kitchen Fun's picture

It needs to be a lot as the chicken has to be immersed in it. But you do not cook it or re-use it, you have to discard it after you remove the chicken for frying.

Salaams Fauzia! I want to make this tonight. I was wondering if i should soak the chicken in cold water and salt before marinating. Is it okay? would it make any difference?

Fauzia's Kitchen Fun's picture

W/Salaam, ideally it is best to soak in yoghurt or buttermilk which helps tenderise the chicken as well as infuses flavour into it. Soaking it in cold water with salt is called brining, it will also make the chicken moist but not as effective as the other option for this kind of dish.

For the chicken rose I want to fry them instead of baking .The dough remain the same.Plz can i have recipe of chicken basket .Want to prepare for ramadhan.
Jazaa Allah

Fauzia's Kitchen Fun's picture

W/Salaam, I would not recommend frying the roses, it changes the texture of the buns and also gets too greasy. Sorry not sure what chicken basket is.

Assalaam aleykum. Can I make using skinless chicken? Will it make any difference in taste and texture? Please advise. Jazakallah

Fauzia's Kitchen Fun's picture

W/Salaam, yes you totally can use skinless chicken, it is healthier. I find that keeping the skin on gives a crunchier exterior and also helps the chicken retain some moisture so it remains juicy and not overcooked or dry.