James Martin KFC Fried Chicken

I’m not gonna lie — there’s something borderline magical about fried chicken that crackles when you bite into it. The kind that makes your fingers shiny, your lips salty-sweet, and your kitchen smell like you’re running your own back-garden chicken shack. This James Martin KFC-style fried chicken recipe? It hits all the right notes without needing a secret lab or Colonel’s approval.

When I first made this, I was mostly craving something gloriously crunchy and wildly comforting. You know the type — that late-night craving that starts as “maybe I’ll have toast” and ends with you elbow-deep in spice jars and flour. Was it worth the mess? Absolutely. The smell alone had the neighbours peeking over the fence, asking what was “going on over there.”

Make it for a weekend treat, for a family feast, or just because Tuesday’s been rough and you deserve crispy joy.

Why You’ll Love It

• It’s wildly crispy. Like, “you can hear it from the next room” kind of crispy.
• The spice mix is no joke. Punchy, warm, herby, with just enough heat.
• It actually tastes better than takeaway. No exaggeration. Plus, you know exactly what’s in it.
• Perfect project recipe. Therapeutic dredging and frying? Yes please.
• Feeds a crowd. Or just you, standing by the stove with a grin and a plateful of hot wings.
• Leftovers are a dream. Cold fried chicken the next day? Heaven.

Ingredients

For the spice flour:

• 2 cups all-purpose flour
• ⅔ tablespoon salt
• ½ tablespoon ground thyme
• ½ tablespoon dried basil
• ⅓ tablespoon oregano
• 1 tablespoon celery salt
• 1 tablespoon black pepper
• 1 tablespoon dry mustard powder
• 4 tablespoons paprika
• 2 tablespoons garlic salt
• 1 tablespoon ground ginger
• 3 tablespoons white pepper
• ½ tsp Accent (MSG), optional but authentic

For the chicken:

• 1 whole chicken, jointed (or about 8–10 pieces of your choice)
• 1 egg, beaten
• 1 cup full-fat buttermilk

For frying:

• Vegetable oil (enough for deep frying — about 1.5L depending on your pot)

How to Make It

Soak the chicken in a bath of flavour:

In a large bowl, whisk the egg into the buttermilk. Add your chicken pieces and give them a little toss. Cover and let them soak for at least 30 minutes (or overnight if you’re organised).

Make the legendary flour blend:

In another bowl, mix together all the dry ingredients — yes, all of them. It might look like a lot, but this is where the magic lives. Smells incredible already, right?

Dredge and double-dip:

Take each chicken piece out of the buttermilk, let the excess drip off, and press it into the flour mixture. Really coat it — get that good crust going. Let the coated chicken sit on a wire rack for 15 minutes while you heat the oil.

Heat things up:

Get your oil to 350°F (175°C). A thermometer is your best mate here — too hot and you’ll burn the outside before it’s cooked through, too cold and it’ll be a soggy disappointment.

Fry in batches (don’t crowd the pool):

Carefully lower in a few pieces at a time. Fry for about 15–18 minutes for larger bits, and 12–13 minutes for wings. They should be golden, crisp, and smelling like every drive-thru fantasy you’ve ever had.

Drain and admire:

Set cooked pieces on a clean rack over a tray. Not paper towels — they trap steam and ruin that lovely crunch. Let them cool slightly… or don’t. I won’t judge.

Common Mistakes and How to Dodge Them

Why is my crust falling off?
Let the flour-coated chicken rest before frying — helps it stick. Also, don’t touch it constantly in the oil. Let it do its thing.

Why is it greasy?
Oil too cold. Keep it steady at 350°F. Use a thermometer, not guesswork.

My chicken’s raw in the middle!
Use smaller pieces or finish thicker ones in the oven at 180°C for 10–15 mins after frying.

It’s bland. What happened?
Did you actually measure your spices? Be honest. Skimping ruins the whole point.

Storage and Reheating

Fridge:
Store cooled chicken in an airtight container for 3–4 days.

Freezer:
Wrap individual pieces in foil and freeze for up to 3 months. Defrost in the fridge overnight.

Reheating:

• Oven: 375°F for 10–15 mins, straight on a wire rack.
• Air Fryer: 8–10 mins at 375°F — turns out brilliantly crisp.
• Microwave: Only if you’re desperate. It’ll be soft, but hey — still chicken.

Frequently Asked Questions

Can I use boneless chicken?
Yes, but it’ll cook faster — reduce frying time by a few minutes.

Do I really need buttermilk?
Yes. It tenderises the meat and makes the crust cling. If you’re stuck, mix regular milk with a splash of vinegar or lemon juice and let it sit for 10 mins.

Can I bake it instead of frying?
Technically yes, but it won’t be the same. Try an air fryer if you’re avoiding deep-frying.

What’s the deal with MSG?
Optional, but it gives that real takeaway umami punch. A little goes a long way.

Nutrition Facts (Per Serving)

• Calories: 168 kcal
• Fat: 3g
• Carbs: 31g
• Protein: 6g
• Sodium: 3241mg (yep, it’s salty and glorious)
• Sugar: 2g

Try More James Martin Recipes:

• James Martin Tomato And Red Pepper Soup
• James Martin Pulled Pork Recipe
• James Martin Massaman Curry