Step 1: Marinate the Chicken

Start by preparing the chicken pieces. Place them in a large bowl or zip-lock bag and pour over the buttermilk. Ensure every piece is well coated. Cover and refrigerate for at least 2 hours, though marinating overnight will yield even better results.

Why this step is important: Buttermilk is slightly acidic, which helps to tenderize the chicken while infusing it with flavor. It also helps the coating stick better later on. If you don’t have buttermilk on hand, milk combined with vinegar or lemon juice is an excellent substitute.

Step 2: Mix the Seasoned Flour

In a separate large bowl, combine the flour, paprika, garlic powder, onion powder, black pepper, salt, oregano, and cayenne pepper. Mix thoroughly so the seasonings are evenly distributed throughout the flour.

Pro tip: For an extra flavorful crust, increase the seasoning quantities slightly. Fried chicken benefits from bold seasoning since much of it is locked in the crust.

Step 3: Coat the Chicken

Remove each piece of chicken from the buttermilk, letting the excess drip off. Dredge the chicken in the seasoned flour mixture, pressing the flour onto the surface so it adheres well. Place the coated pieces on a tray or wire rack and let them rest for about 10 minutes.

Why this resting step matters: Allowing the coated chicken to rest helps the flour mixture stick better during frying, resulting in a more even, crunchy crust.

Step 4: Heat the Oil

Pour enough oil into a deep frying pan or Dutch oven so that the chicken pieces will be mostly submerged. Heat the oil to 170°C (340°F). Use a cooking thermometer if possible.

• If the oil is too hot, the coating will burn before the chicken is cooked through.

• If it’s too cool, the chicken will absorb too much oil and become greasy.

Maintaining the right temperature is key to perfect fried chicken.

Step 5: Fry the Chicken

Working in batches, carefully place the chicken into the hot oil. Avoid overcrowding the pan, as this lowers the oil temperature. Fry the chicken for 12–15 minutes, turning occasionally, until the coating is golden brown and the chicken is cooked through. The internal temperature should reach 75°C (165°F) when tested with a meat thermometer.

Transfer the fried chicken to a wire rack or paper towels to drain any excess oil.

Step 6: Serve and Enjoy

Your homemade KFC-style chicken is now ready to enjoy. Serve hot with your favorite side dishes such as fries, mashed potatoes, or coleslaw.