KFC Extra Crispy Fried Chicken Recipe: Cloned Restaurant-Quality Results

I’ve cracked the code to KFC’s famous Extra Crispy Fried Chicken recipe, and I’m sharing it with you. This cloned version delivers restaurant-quality results with a perfectly seasoned, crispy exterior and juicy interior.

By following my step-by-step guide, you’ll achieve that signature KFC crunch using simple ingredients and precise cooking techniques. Let’s get started with the marinade and breading process to create this mouth-watering dish.

Ingredients for Kfc Extra Crispy Fried Chicken

Simple ingredients, precise technique. That’s the secret to KFC’s Extra Crispy magic.

The chicken matters here. Fresh, never frozen gives you that juicy interior. Most grocery stores have pre-cut pieces, which saves time. I usually grab mine from Costco when I’m doing a big batch. For the crispiest coating, keep everything cold—chill your breading station before you start.

No buttermilk? Milk with a splash of vinegar gets you close. For the breading, Penzeys spices make a difference—they’re freshly ground. If you can’t find smoked paprika, regular paprika works. The cayenne can be adjusted (or skipped) based on your heat tolerance. Some people swear by MSG for that authentic KFC taste—totally optional, but worth a try if you’ve got it.

This keeps beautifully in the fridge for 3-4 days. Reheat in the oven at 375°F to maintain crispiness. Freeze individual portions on a baking sheet first, then transfer to a freezer bag. Reheat straight from frozen at 350°F for about 20 minutes.

Step-by-Step Instructions for KFC Extra Crispy Fried Chicken

Follow my detailed guide to achieve that signature KFC extra crispy coating at home.

Step 1: Marinate Chicken in Buttermilk

In a large bowl, combine the 2 lb Chicken Pieces and 1 cup Buttermilk. Mix well to ensure all pieces are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight for best results. The acidity in the buttermilk will tenderize the chicken and help the breading adhere.

When you’re ready to proceed, remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes. This step helps the chicken cook more evenly.

Step 2: Prepare the Breading Mixture

In a separate large bowl, mix together the 2 cups All-Purpose Flour, 2 tbsp Paprika, 1 tbsp Garlic Powder, 1 tbsp Onion Powder, 2 tsp Salt, 1 tsp Black Pepper, 0.5 tsp Cayenne Pepper, 0.5 tsp Dried Thyme, and 0.5 tsp Dried Basil. Use a whisk or fork to ensure the spices are evenly distributed throughout the flour.

I like to use a large, shallow bowl for the breading mixture so it’s easy to coat the chicken pieces evenly. The combination of spices in this mixture is what gives the chicken that signature KFC flavor.

Step 3: Bread the Chicken

Remove each piece of chicken from the buttermilk, allowing any excess to drip off. Then, coat the chicken in the flour mixture, pressing the coating onto the chicken to ensure it adheres. For extra crispy coating, you can dip the floured chicken back into the buttermilk and then coat in the flour mixture again.

Place the breaded chicken pieces on a wire rack set over a baking sheet. Let them sit for 10-15 minutes to allow the coating to set. This step is crucial for achieving that extra crispy exterior.

Step 4: Fry the Chicken

Heat the 2 cups Vegetable Oil in a large, heavy-bottomed pot or deep fryer to 350°F. Use a thermometer to ensure the oil reaches the correct temperature. When the oil is hot, carefully add a few pieces of the breaded chicken to the pot. Do not overcrowd the pot.

Fry the chicken for 8-10 minutes or until it reaches a golden brown and the internal temperature reaches 165°F. Repeat with the remaining chicken pieces. Drain the fried chicken on paper towels.

Step 5: Serve Hot

Serve the extra crispy fried chicken hot. You can keep it warm in a low-temperature oven (200°F) while frying the remaining pieces. The result should be chicken with a crispy, flavorful exterior and juicy interior, just like KFC.

For the best experience, serve immediately. If you have leftovers, you can reheat them in the oven to help maintain crispiness.

Storing and Reheating kfc extra crispy fried chicken

Refrigerator Storage Tips

Cool your fried chicken completely before storing—I usually let it sit on a wire rack for 30 minutes. Then transfer to airtight containers or zip-top bags, separating layers with parchment paper to prevent sticking. Store in the refrigerator at 40°F or below for up to 3-4 days. ❄️

Freezer Storage Strategies

For longer storage, freeze your fried chicken in a single layer on a baking sheet until solid, then transfer to freezer bags or containers. This prevents pieces from sticking together. Label with date and contents—I like to include reheating instructions on the label. Frozen chicken keeps well for up to 3 months.

Oven Reheating Method

This is my preferred reheating method as it maintains crispiness. Preheat your oven to 375°F. Place chicken pieces on a wire rack over a baking sheet to allow air circulation. Reheat for 15-20 minutes until crispy and heated through to 165°F internal temperature. For frozen chicken, add 5-10 minutes to the reheating time. 🔥

Air Fryer Reheating

For a quicker method, use an air fryer at 375°F for 5-7 minutes. This works beautifully for maintaining that crispy exterior. Make sure not to overcrowd the basket—cook in batches if necessary. I find this method particularly effective for reheating smaller portions.

Microwave Reheating (When Necessary)

While not ideal, microwave reheating works in a pinch. Place chicken on a microwave-safe plate and cover with a damp paper towel. Heat on 50% power in 30-second intervals, checking until hot. Be aware that this method can make the coating soggy—I recommend using a crisping step in the oven or air fryer afterward if possible.