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Finger Lickin' Good at Home: Crispy Fried Chicken Recipe Inspired by KFC

Craving that crispy, juicy fried chicken flavor but don't feel like venturing out? This recipe delivers a homemade version inspired by the Colonel's secret blend, bursting with flavor and guaranteed to satisfy your cravings.


  • The Star of the Show:

    • 1 whole chicken, cut into pieces (breast, thighs, drumsticks, and wings)
  • The Egg Wash:

    • 3 large eggs, beaten
  • The Secret Weapon (The Coating):

    • 2 cups all-purpose flour
    • 4 teaspoons paprika
    • 1 teaspoon salt
    • 1 teaspoon black pepper
    • 1 teaspoon poultry seasoning (or substitute with chicken stock powder)
    • 1 teaspoon dried oregano
    • 1 teaspoon dried tarragon
    • 1 teaspoon dried parsley
    • ½ teaspoon dried thyme
    • ½ teaspoon dried chives
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ½ teaspoon celery salt
  • For Frying:

    • 4 tablespoons vegetable oil


  1. Prepping the Chicken: Cutting the whole chicken into pieces allows for even cooking and easier handling. You can ask your butcher to do this for you, or use a sharp knife at home.

  2. The Egg Bath: In a shallow bowl or dish, whisk together the 3 beaten eggs. This egg wash helps the coating adhere to the chicken.

  3. Creating the Flavorful Coating: In a large bowl or a resealable plastic bag, whisk together all the dry coating ingredients: flour, paprika, salt, pepper, poultry seasoning (or chicken stock powder), oregano, tarragon, parsley, thyme, chives, garlic powder, onion powder, and celery salt. This blend creates a flavorful and crispy crust.

  4. Coating the Chicken: Dredge each chicken piece in the beaten egg wash, ensuring it's evenly coated. Then, transfer the egg-washed chicken piece to the bag or bowl containing the dry coating mixture. Shake or toss the chicken to coat it completely and evenly with the flavorful flour mixture.

  5. Heating Up: Heat the vegetable oil in a large skillet over medium heat. The oil should be hot but not smoking (around 350 degrees Fahrenheit).

  6. Golden Goodness: Carefully place the coated chicken pieces in the hot oil. Don't overcrowd the pan – fry the chicken in batches for even browning and cooking. Fry the chicken for 5-7 minutes per side, or until golden brown and cooked through.

  7. Checking for Doneness: To ensure the chicken is cooked through, insert a meat thermometer into the thickest part of the chicken piece. The internal temperature should reach 165 degrees Fahrenheit (74 degrees Celsius) for safe consumption.

  8. Draining and Serving: Once golden brown and cooked through, transfer the fried chicken pieces to a plate lined with paper towels to drain any excess oil.

  9. Finger Lickin' Good! Serve your homemade crispy fried chicken hot and enjoy the burst of flavor and juicy tenderness. This recipe is perfect on its own or paired with your favorite dipping sauces and side dishes.


  • For extra crispy chicken, double coat the chicken pieces: dredge them in the egg wash, then coat them in the flour mixture, then repeat the egg wash and flour coating steps.
  • You can adjust the spice level of the coating to your preference. Add a pinch of cayenne pepper for a kick!
  • Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a toaster oven for best results.