KFC Fried Chicken (Copyycat Recipe)


For the Marinade:

  • 2 cups buttermilk
  • 1 cup pickle juice
  • 2 tablespoons salt
  • 2 tablespoons black pepper

For the Chicken:

  • 1 whole chicken, cut into 8 pieces (2 wings, 2 drumsticks, 2 thighs, 2 breasts)
  • 2 cups all-purpose flour
  • 1/4 cup Uncle Dibbz Durrty Bird Rub
  • Vegetable oil for frying


Marinate the Chicken:

  1. In a large bowl, combine the buttermilk, pickle juice, salt, and black pepper. Add the chicken pieces and ensure they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.

Prepare the Seasoned Flour:

  1. In a separate bowl, mix the flour with Uncle Dibbz Durrty Bird Rub. Make sure the mixture is well combined.

Coat the Chicken:

  1. Remove the chicken from the marinade, allowing excess buttermilk and pickle juice to drip off. Dredge each piece in the seasoned flour mixture, pressing firmly to ensure an even coating. Place the coated chicken on a wire rack and let it rest for about 15 minutes. This helps the coating stick better.

Fry the Chicken:

  1. Heat the vegetable oil in a large, deep skillet or a Dutch oven to 350°F (175°C). Make sure there is enough oil to fully submerge the chicken pieces.
  2. Carefully add the chicken to the hot oil, a few pieces at a time, ensuring not to overcrowd the pan. Fry the chicken for about 12-15 minutes, turning occasionally, until the coating is golden brown and the chicken is cooked through. The internal temperature should reach 165°F (75°C).
  3. Remove the fried chicken from the oil and place it on a wire rack to drain any excess oil.


  1. Let the chicken rest for a few minutes before serving to allow the juices to redistribute. Serve hot and enjoy!


  • Maintain a consistent oil temperature to ensure even cooking.
  • Use a thermometer to check the internal temperature of the chicken.
  • Letting the chicken rest after dredging helps the coating adhere better.

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