Health(ify) The Menu: KFC
Last updated: June 5, 2025
Hi friends!
Craving KFC vibes without the sketchy ingredients, bloat, or regret? You’re in luck. This crispy, juicy, better-for-you chicken brings all the flavor without wrecking your gut, or your standards. I took fast food faves and made them feel good to eat. Inspired by Keith from the Try Guys and his wild “Eat The Menu” chaos (which helped me smile during the worst season of my life), I created recipes that feel indulgent but still take care of you. This one’s nostalgic, crunchy, comforting, and shockingly easy. Honestly? Keith needs to try this. Until then, you absolutely should.
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Original Recipe Chicken (Breast, Drum, Thighs, Wings)
Why you’ll love it: Crispy, juicy chicken without the deep fryer or yucky ingredients. Perfect guilt-free comfort food.
Pro tip: Pat your chicken dry and don’t skip the resting time, it makes all the difference for crunch and juiciness.
Ingredients:
2/3 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon basil
1/3 teaspoon oregano
1 teaspoon celery salt
1 teaspoon black pepper
1 teaspoon dried mustard
4 teaspoons paprika
2 teaspoons garlic salt
1 teaspoon ground ginger
3 teaspoons white pepper
2 cups nonbleached white flour
4 pieces of bone-in, skin-on chicken (breasts, thighs, drumsticks, or wings—can mix and match)
Method:
1. Preheat the Oven: Set oven to 375°F (190°C).
2. Mix the Breading: In a large bowl, combine 2 cups flour with ⅔ tsp salt, ½ tsp thyme, ½ tsp basil, ⅓ tsp oregano, 1 tsp celery salt, 1 tsp black pepper, 1 tsp dried mustard, 4 tsp paprika, 2 tsp garlic salt, 1 tsp ground ginger, and 3 tsp white pepper. Mix well so spices are evenly distributed.
3. Prep the Chicken: Pat 4 chicken pieces dry with paper towels. Lightly season with an extra pinch of salt and pepper if desired.
4. Coat the Chicken: Dredge each piece in the flour-spice mixture, pressing to coat well. Shake off excess.
5. Ready the Pan: Line a baking sheet with parchment or lightly grease with coconut oil or butter.
6. Bake by Cut:
Breasts: Bake 40–45 minutes, until internal temp is 165°F (74°C).
Thighs: Bake 35–40 minutes, until 165°F (74°C).
Drumsticks: Bake 30–35 minutes, until 165°F (74°C).
Wings: Bake 25–30 minutes, until 165°F (74°C).
7. Rest & Serve: Let chicken rest 5–10 minutes before serving so juices redistribute.
Feeling adventurous? Check out my Better-Than-Panda Express Orange Chicken recipe for a spicy-sweet fix that beats takeout every time. Pro tip: Want the crispiest chicken ever? Let those pieces rest on a wire rack set inside your baking sheet. It helps air circulate and keeps the bottom from getting soggy.
Extra Crispy Version:
To make the chicken Extra Crispy, there are a few changes in the method:
Coat Twice: After the initial coating in the 11-spice flour mixture, dip the chicken in a bowl of beaten egg (or lightly whisked egg whites for a lighter alternative), then coat it again in the flour mixture. This double coating will give the chicken that signature extra crunch.
Adjust Temperature & Time:
For Extra Crispy Chicken Breasts: Bake at 375°F (190°C) for 50-55 minutes (until golden brown and fully cooked).
For Extra Crispy Chicken Thighs: Bake at 375°F (190°C) for 45-50 minutes.
For Extra Crispy Drumsticks: Bake at 375°F (190°C) for 40-45 minutes.
For Extra Crispy Wings: Bake at 375°F (190°C) for 35-40 minutes.
Cooking Tip: To mimic that signature crunch, finish the chicken in a hot oven at 425°F (220°C) for the last 5 minutes of baking for extra crispness.
Craving more guilt-free comfort food? Head over here!
Grilled Chicken (Breast, Drum, Thighs, Wings)
2/3 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon basil
1/3 teaspoon oregano
1 teaspoon celery salt
1 teaspoon black pepper
1 teaspoon dried mustard
4 teaspoons paprika
2 teaspoons garlic salt
1 teaspoon ground ginger
3 teaspoons white pepper
4 pieces of bone-in, skin-on chicken (breasts, thighs, drumsticks, or wings—can mix and match)
Grill Marinade:
2 tablespoons coconut oil (or melted butter)
1 tablespoon olive oil
2 teaspoons garlic powder
1 tablespoon lemon juice
Salt and pepper to taste
Method:
1. Prepare Marinade: In a small bowl, mix 2 tbsp coconut oil, 1 tbsp olive oil, 2 tsp garlic powder, 1 tbsp lemon juice, plus a pinch of salt and pepper. Coat the chicken fully and marinate at least 30 minutes or overnight.
2. Preheat Grill: Heat grill to medium (350°F/175°C) or use a grill pan on the stovetop.
3. Apply Herbs & Spices: In another bowl, combine the spice blend (⅔ tsp salt, ½ tsp thyme, ½ tsp basil, ⅓ tsp oregano, 1 tsp celery salt, 1 tsp black pepper, 1 tsp dried mustard, 4 tsp paprika, 2 tsp garlic salt, 1 tsp ground ginger, 3 tsp white pepper). Rub generously over marinated chicken.
4. Grill Breasts: Cook 5–6 minutes per side until the internal temperature reaches 165°F (74°C).
5. Grill Thighs: Cook 7–8 minutes per side until the internal temperature reaches 165°F (74°C).
6. Grill Drumsticks: Cook 8–10 minutes per side until the internal temperature reaches 165°F (74°C).
7. Grill Wings: Cook 4–5 minutes per side until the internal temperature reaches 165°F (74°C).
8. Rest & Serve: Let chicken rest 5–10 minutes before serving so juices redistribute.
Hot & Spicy Chicken (Breast, Drum, Thighs, Wings)
Ingredients for Hot and Spicy Chicken:
2/3 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon basil
1/3 teaspoon oregano
1 teaspoon celery salt
1 teaspoon black pepper
1 teaspoon dried mustard
4 teaspoons paprika
2 teaspoons garlic salt
1 teaspoon ground ginger
3 teaspoons white pepper
2 cups nonbleached white flour
1-2 teaspoons cayenne pepper
1 teaspoon chili powder
1 teaspoon smoked paprika
4 pieces of bone-in, skin-on chicken (breasts, thighs, drumsticks, or wings—can mix and match)
Method:
1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Spice Mix: In a bowl, combine 2 cups flour with the spice blend (⅔ tsp salt, ½ tsp thyme, ½ tsp basil, ⅓ tsp oregano, 1 tsp celery salt, 1 tsp black pepper, 1 tsp dried mustard, 4 tsp paprika, 2 tsp garlic salt, 1 tsp ground ginger, 3 tsp white pepper) plus 1–2 tsp cayenne pepper, 1 tsp chili powder, 1 tsp smoked paprika. Stir thoroughly.
3. Prep Chicken: Pat 4 chicken pieces dry with paper towels. Optionally season lightly with extra salt and pepper.
4. Coat the Chicken: Dredge each piece in the flour-spice mixture, pressing to help it stick. Shake off excess.
5. Prepare Baking Sheet: Line a baking sheet with parchment paper or grease with coconut oil or butter.
6. Bake Breasts: Place breasts skin-side up and bake 40–45 minutes, until internal temperature reaches 165°F (74°C).
7. Bake Thighs: Bake 35–40 minutes, until internal temperature reaches 165°F (74°C).
8. Bake Drumsticks: Bake 30–35 minutes, until internal temperature reaches 165°F (74°C).
9. Bake Wings: Bake 25–30 minutes, until internal temperature reaches 165°F (74°C).
10. Rest & Serve: Let chicken rest 5–10 minutes before serving to keep it juicy and tender.
Original Recipe Tenders
Ingredients:
2/3 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon basil
1/3 teaspoon oregano
1 teaspoon celery salt
1 teaspoon black pepper
1 teaspoon dried mustard
4 teaspoons paprika
2 teaspoons garlic salt
1 teaspoon ground ginger
3 teaspoons white pepper
2 cups nonbleached white flour
4-6 boneless, skinless chicken tenders (depending on size)
1 large egg
Method:
1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Breading: In a shallow dish, combine 2 cups flour with the spice blend (⅔ tsp salt, ½ tsp thyme, ½ tsp basil, ⅓ tsp oregano, 1 tsp celery salt, 1 tsp black pepper, 1 tsp dried mustard, 4 tsp paprika, 2 tsp garlic salt, 1 tsp ground ginger, 3 tsp white pepper). Stir to mix thoroughly.
3. Prep Chicken Tenders: Pat 4–6 chicken tenders dry with paper towels. Optionally season lightly with salt and pepper.
4. Coat the Chicken Tenders: Dredge each tender in the flour mixture, pressing to help the coating stick. For extra crispiness, dip in 1 beaten egg and dredge again in the flour mixture for a double coating.
5. Prepare Baking Sheet: Line a baking sheet with parchment paper or lightly grease with coconut oil or butter.
6. Bake the Tenders: Place coated tenders on the sheet, spaced apart. Bake at 375°F (190°C) for 25–30 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F (74°C).
7. Rest & Serve: Let tenders rest for 2–3 minutes before serving to keep them juicy.Nashville Hot Tenders
Ingredients for Nashville Hot Tenders:
2/3 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon basil
1/3 teaspoon oregano
1 teaspoon celery salt
1 teaspoon black pepper
1 teaspoon dried mustard
4 teaspoons paprika
2 teaspoons garlic salt
1 teaspoon ground ginger
3 teaspoons white pepper
2 cups nonbleached white flour
For the Nashville Hot Glaze:
3 tablespoons cayenne pepper
1 tablespoon brown sugar
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3 tablespoons melted coconut oil or butter
1 tablespoon apple cider vinegar
1 tablespoon hot sauce (optional, for extra heat)
4 chicken tenders, boneless (or cut chicken breasts into tenders)
Method:
1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Breading: In a large bowl, mix 2 cups flour with the spice blend (⅔ tsp salt, ½ tsp thyme, ½ tsp basil, ⅓ tsp oregano, 1 tsp celery salt, 1 tsp black pepper, 1 tsp dried mustard, 4 tsp paprika, 2 tsp garlic salt, 1 tsp ground ginger, 3 tsp white pepper). Stir well.
3. Prep Chicken: Pat 4 chicken tenders dry with paper towels. Optionally season lightly with salt and pepper.
4. Coat the Chicken: Dredge each tender in the flour-spice mixture, pressing gently to coat. Shake off excess.
5. Prepare Baking Sheet: Line a baking sheet with parchment paper or lightly grease with coconut oil or butter.
6. Bake the Tenders: Place chicken on the sheet, spaced apart. Bake for 20–25 minutes, until golden brown, crispy, and internal temperature reaches 165°F (74°C).
7. Make the Glaze: While chicken bakes, whisk together 3 tbsp cayenne pepper, 1 tbsp brown sugar, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp chili powder, 1 tsp black pepper, ¼ tsp salt, ¼ tsp cinnamon. Stir in 3 tbsp melted coconut oil, 1 tbsp apple cider vinegar, and 1 tbsp hot sauce (if using) until smooth.
8. Glaze the Tenders: Once chicken is baked, let rest a few minutes. While still warm, brush generously with the Nashville hot glaze on all sides.
9. Serve: Enjoy immediately with extra glaze for dipping if desired.
Popcorn Chicken
Ingredients:
2/3 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon basil
1/3 teaspoon oregano
1 teaspoon celery salt
1 teaspoon black pepper
1 teaspoon dried mustard
4 teaspoons paprika
2 teaspoons garlic salt
1 teaspoon ground ginger
3 teaspoons white pepper
1 cup nonbleached white flour
2 large chicken breasts (cut into bite-sized cubes)
1 egg (for egg wash)
1 tablespoon water
Method:
1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease with coconut oil or butter.
2. Prepare Breading: In a bowl, mix 1 cup flour with the spice blend (⅔ tsp salt, ½ tsp thyme, ½ tsp basil, ⅓ tsp oregano, 1 tsp celery salt, 1 tsp black pepper, 1 tsp dried mustard, 4 tsp paprika, 2 tsp garlic salt, 1 tsp ground ginger, 3 tsp white pepper). Stir well.
3. Prepare Egg Wash: In another bowl, whisk 1 egg with 1 tbsp water.
4. Coat the Chicken: Cut 2 chicken breasts into 1–1.5 inch cubes. Dip each cube into the egg wash, then dredge in the flour-spice mix, pressing to coat. Shake off excess.
5. Bake the Chicken: Arrange the coated cubes in a single layer on the baking sheet. Bake at 375°F (190°C) for 18–22 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F (74°C).
6. Rest & Serve: Let chicken bites rest for 2–3 minutes before serving to keep them juicy.
Chicken Little
Ingredients:
2 boneless, skinless chicken tenders (or breast cut into tenders)
1/2 cup nonbleached white flour
2/3 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon basil
1/3 teaspoon oregano
1 teaspoon celery salt
1 teaspoon black pepper
1 teaspoon dried mustard
4 teaspoons paprika
2 teaspoons garlic salt
1 teaspoon ground ginger
3 teaspoons white pepper
1/2 cup coconut oil (for frying or cooking)
2 small slider buns (or any healthier alternative you prefer)
1-2 tablespoons Primal Kitchen's ranch dressing (instead of mayo, optional)
Fresh lettuce (optional)
Sliced pickles (optional)
Method:
1. Prepare Chicken Tenders: Pat 2 chicken tenders dry with paper towels. Season lightly with salt and pepper.
2. Prepare Breading: In a shallow dish, mix ½ cup flour with the spice blend (⅔ tsp salt, ½ tsp thyme, ½ tsp basil, ⅓ tsp oregano, 1 tsp celery salt, 1 tsp black pepper, 1 tsp dried mustard, 4 tsp paprika, 2 tsp garlic salt, 1 tsp ground ginger, 3 tsp white pepper). Stir well.
3. Coat Chicken: Dredge chicken in the flour-spice mixture, pressing to coat. Shake off excess. For extra crispiness, dip in beaten egg, then coat again in the flour mixture.
4. Cook Chicken: Heat ½ cup coconut oil in a skillet over medium. Cook chicken 4–5 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined plate.
5. Prepare Buns: Toast 2 slider buns cut-side down in the same skillet for 1–2 minutes until golden.
6. Assemble Sliders: Spread 1 tbsp ranch dressing on each bottom bun. Add lettuce and pickles if desired. Place crispy chicken tenders on top, then add more ranch and the top bun.
7. Serve: Enjoy immediately while hot and crispy.
Original Recipe Nuggets
Ingredients:
2/3 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon basil
1/3 teaspoon oregano
1 teaspoon celery salt
1 teaspoon black pepper
1 teaspoon dried mustard
4 teaspoons paprika
2 teaspoons garlic salt
1 teaspoon ground ginger
3 teaspoons white pepper
2 cups nonbleached white flour
1 lb boneless, skinless chicken breasts (cut into 1-2 inch pieces)
Method:
1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or grease lightly with coconut oil or butter.
2. Prepare Breading: In a bowl, mix 2 cups flour with the spice blend (⅔ tsp salt, ½ tsp thyme, ½ tsp basil, ⅓ tsp oregano, 1 tsp celery salt, 1 tsp black pepper, 1 tsp dried mustard, 4 tsp paprika, 2 tsp garlic salt, 1 tsp ground ginger, 3 tsp white pepper). Stir well.
3. Prep Chicken: Cut 1 lb chicken breasts into 1–2 inch cubes. Pat dry with paper towels.
4. Coat the Chicken: Dredge each chicken piece in the flour-spice mixture, pressing firmly so the coating sticks. Shake off excess.
5. Arrange on Sheet: Place coated chicken pieces in a single layer on the prepared baking sheet.
6. Bake Nuggets: Bake at 375°F (190°C) for 20–25 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F (74°C). For extra crispiness, broil the nuggets for the last 3–5 minutes—watch closely to avoid burning.
7. Rest & Serve: Let nuggets rest for 5 minutes before serving to keep them juicy.
Saucy Nuggets
Base Recipe: Follow the Regular Nugget Method
For the nuggets, follow the Original Recipe Nuggets method, using the 11 secret herbs and spices and baking them to crispy perfection. Once they're done, toss them in one of the following sauces to create your saucy nugget masterpieces!
Sauce Recipes for Saucy Nuggets
1. Mango Habanero Sauce:
Ingredients:
1/2 cup mango puree (fresh or canned mango)
1 tablespoon honey
1 tablespoon apple cider vinegar
1 tablespoon lime juice
1 teaspoon habanero pepper (or more, depending on your spice preference)
1 teaspoon ginger (optional for extra zing)
Salt to taste
Instructions:
1. Combine Ingredients: In a saucepan, mix ½ cup mango purée, 1 tbsp honey, 1 tbsp apple cider vinegar, 1 tbsp lime juice, 1 tsp habanero pepper, and 1 tsp ginger (if using).
2. Heat Sauce: Cook over medium heat, stirring occasionally, until it begins to simmer.
3. Adjust Flavor: Taste and add salt or more habanero if you want extra heat.
4. Simmer: Let sauce cook for 5–7 minutes until slightly thickened.
5. Coat Nuggets: Toss freshly baked chicken nuggets in the sauce while warm, coating evenly.
6. Serve: Enjoy immediately with extra glaze on the side for dipping.
2. Honey Garlic Sauce:
Ingredients:
1/4 cup honey
3 tablespoons soy sauce (or coconut aminos for a gluten-free version)
2 cloves garlic, minced
1 tablespoon rice vinegar or apple cider vinegar
1 teaspoon sesame oil (optional for added depth)
Instructions:
1. Combine Ingredients: In a small saucepan, mix ¼ cup honey, 3 tbsp soy sauce, 2 cloves garlic, and 1 tbsp vinegar.
2. Cook Sauce: Heat over medium for 3–5 minutes until the garlic softens and sauce thickens slightly.
3. Add Oil: Stir in 1 tsp sesame oil (if using).
4. Toss Nuggets: Coat freshly baked chicken nuggets in the glaze until fully covered.
5. Serve: Enjoy hot with the extra sweet-savory sauce clinging to every bite.
3. Chipotle Ranch Sauce:
Ingredients:
1/4 cup Greek yogurt (for a creamy, healthy base)
1 tablespoon chipotle hot sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon lime juice
Salt to taste
Instructions:
1. Mix Sauce: In a bowl, combine ¼ cup Greek yogurt, 1 tbsp chipotle hot sauce, 1 tsp garlic powder, 1 tsp onion powder, and 1 tbsp lime juice.
2. Adjust Flavor: Stir well, taste, and add salt as needed.
3. Coat Nuggets: Toss freshly baked chicken nuggets in the sauce until evenly coated.
4. Serve: Enjoy immediately as a smoky, creamy treat.
4. Honey BBQ Sauce:
Ingredients:
1/2 cup ketchup
1/4 cup honey
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce (or coconut aminos for a gluten-free version)
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
Salt and pepper to taste
Instructions:
1. Combine Ingredients: In a saucepan, whisk together ½ cup ketchup, ¼ cup honey, 1 tbsp apple cider vinegar, 1 tbsp Worcestershire sauce, ½ tsp smoked paprika, and ¼ tsp garlic powder. Add salt and pepper to taste.
2. Simmer Sauce: Cook over medium heat, stirring often, for 10–15 minutes until the sauce thickens.
3. Toss Nuggets: Coat cooked chicken nuggets in the sauce until evenly covered.
4. Serve: Enjoy hot for a sweet, smoky, tangy burst of flavor.
5. Korean BBQ Sauce:
Ingredients:
1/4 cup soy sauce (or coconut aminos for gluten-free)
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 tablespoons gochujang (Korean chili paste)
1 clove garlic, minced
1 teaspoon grated ginger
Instructions:
1. Mix Sauce: In a bowl, whisk together ¼ cup soy sauce, 2 tbsp honey, 2 tbsp rice vinegar, 1 tbsp sesame oil, 2 tbsp gochujang, 1 minced garlic clove, and 1 tsp grated ginger.
2. Cook Sauce: Transfer to a saucepan and heat over medium, stirring often, for 5–7 minutes until the sauce thickens.
3. Coat Nuggets: Toss freshly baked chicken nuggets in the glaze until evenly coated.
4. Serve: Enjoy hot for a savory, sweet, and spicy kick.
6. Honey Sriracha Sauce:
Ingredients:
1/4 cup honey
2 tablespoons sriracha sauce
1 tablespoon apple cider vinegar
1 tablespoon soy sauce (or coconut aminos)
1 teaspoon lime juice
Instructions:
1. Combine Ingredients: In a small saucepan, whisk together ¼ cup honey, 2 tbsp sriracha, 1 tbsp apple cider vinegar, 1 tbsp soy sauce, and 1 tsp lime juice.
2. Heat Sauce: Cook over medium heat for 3–5 minutes, stirring occasionally, until it thickens slightly.
3. Coat Nuggets: Toss freshly baked chicken nuggets in the sauce until evenly coated.
4. Serve: Enjoy hot for the perfect sweet-and-spicy kick.
Classic Chicken Sandwich
Ingredients:
2 boneless, skinless chicken breasts
1 cup buttermilk (or regular milk with white vinegar)
1 cup organic nonbleached white flour
2/3 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon basil
1/3 teaspoon oregano
1 teaspoon celery salt
1 teaspoon black pepper
1 teaspoon dried mustard
4 teaspoons paprika
2 teaspoons garlic salt
1 teaspoon ground ginger
3 teaspoons white pepper
1 tablespoon cornstarch (helps for extra crispiness)
Coconut oil or butter for frying
For the Sandwich:
4 brioche buns
Primal Kitchen Ranch dressing (instead of mayo, optional)
Leafy lettuce (optional, but adds crunch)
Pickles (optional, but adds that KFC-style tang)
Instructions:
1. Prep the Chicken: In a bowl, mix 1 cup buttermilk with a pinch of salt and pepper. Add 2 chicken breasts and marinate at least 30 minutes, or up to overnight in the fridge.
2. Prepare the Breading: In a shallow dish, combine 1 cup flour, ⅔ tsp salt, ½ tsp thyme, ½ tsp basil, ⅓ tsp oregano, 1 tsp celery salt, 1 tsp black pepper, 1 tsp dried mustard, 4 tsp paprika, 2 tsp garlic salt, 1 tsp ground ginger, 3 tsp white pepper, and 1 tbsp cornstarch. Stir well.
3. Coat the Chicken: Remove chicken from buttermilk, shaking off excess. Dredge in the seasoned flour, pressing to coat. For extra crunch, dip back into the buttermilk and then coat again in the flour.
4. Fry the Chicken: Heat coconut oil or butter in a skillet over medium-high. Fry chicken 5–7 minutes per side until golden and internal temperature reaches 165°F (74°C). Drain on a paper towel-lined plate.
5. Prepare the Buns: Lightly toast 4 brioche buns in a pan or oven until golden.
6. Assemble the Sandwich: Spread Primal Kitchen Ranch on the bottom bun, top with crispy chicken, add lettuce and pickles if desired, then finish with the top bun.
7. Serve: Enjoy hot and crispy for the ultimate comfort sandwich.
Spicy Chicken Sandwich
Ingredients:
2 boneless, skinless chicken breasts (or thighs for extra juiciness)
1 cup buttermilk
1 tablespoon hot sauce (your preferred brand)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper (adjust to taste for heat)
1 1/2 cups plain organic, nonbleached flour
1/2 cup cornstarch
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
Coconut oil or butter (for frying)
For the Spicy Sauce:
1/2 cup Greek yogurt
2 tablespoons hot sauce (adjust for preferred spice level)
1 tablespoon ketchup
1 tablespoon honey
1 teaspoon lime juice
1/2 teaspoon garlic powder
Salt and pepper to taste
For Assembling:
4 soft sandwich buns (preferably brioche or potato buns)
Pickles (sliced)
Shredded lettuce (optional)
Instructions:
1. Marinate the Chicken: In a bowl, whisk together 1 cup buttermilk, 1 tbsp hot sauce, 1 tsp salt, ½ tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, and ½ tsp cayenne pepper. Submerge 2 chicken breasts, cover, and refrigerate for at least 30 minutes (up to overnight).
2. Make the Spicy Sauce: In a small bowl, mix ½ cup Greek yogurt, 2 tbsp hot sauce, 1 tbsp ketchup, 1 tbsp honey, 1 tsp lime juice, ½ tsp garlic powder, salt, and pepper until smooth. Adjust spice level if needed. Set aside.
3. Bread the Chicken: In a shallow dish, combine 1½ cups flour, ½ cup cornstarch, 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, and ½ tsp cayenne pepper. Remove chicken from marinade, dredge in flour mixture, and press coating firmly to stick.
4. Fry the Chicken: Heat ½ inch coconut oil or butter in a skillet over medium heat. Fry chicken 5–7 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Drain on paper towels.
5. Assemble the Sandwich: Lightly toast 4 sandwich buns if desired. Spread spicy sauce on both buns, add fried chicken, pickles, and lettuce. Top with bun.
6. Serve: Enjoy hot and crispy with extra spicy sauce for dipping.
Saucy Chicken Sandwiches
Follow the base recipe for the crispy chicken, and then top the sandwiches with the sauces of your choice!
1. KFC Mango Habanero Sandwich
Ingredients:
2 brioche buns (or sandwich buns of choice)
1 fried chicken breast (following the Original Recipe Chicken Breast method)
1/4 cup Mango Habanero Sauce (recipe above)
Leafy lettuce (optional)
Sliced tomatoes (optional)
Instructions:
Prepare the fried chicken breast following the Original Recipe Chicken Breast method.
Lightly toast the sandwich buns in a pan or oven until golden brown.
Once the chicken is cooked, toss it in the Mango Habanero Sauce (recipe above).
Assemble the sandwich by layering the chicken on the bottom bun, then adding lettuce, tomato, and the top bun.
Serve immediately and enjoy the spicy, sweet flavors!
2. KFC Honey Garlic Sandwich
Ingredients:
2 brioche buns (or sandwich buns of choice)
1 fried chicken breast (following the Original Recipe Chicken Breast method)
1/4 cup Honey Garlic Sauce (recipe above)
Leafy lettuce (optional)
Sliced cucumbers (optional)
Instructions:
Prepare the fried chicken breast following the Original Recipe Chicken Breast method.
Toast the sandwich buns until golden and crisp.
Coat the fried chicken breast in the Honey Garlic Sauce (recipe above).
Assemble the sandwich by adding the chicken to the bottom bun, followed by any desired toppings like lettuce or cucumbers, and then top it with the other bun.
Serve immediately for a perfectly sweet and savory sandwich!
3. KFC Chipotle Ranch Sandwich
Ingredients:
2 brioche buns (or sandwich buns of choice)
1 fried chicken breast (following the Original Recipe Chicken Breast method)
1/4 cup Chipotle Ranch Sauce (recipe above)
Leafy lettuce (optional)
Pickles (optional)
Instructions:
Prepare the fried chicken breast according to the Original Recipe Chicken Breast method.
Toast your sandwich buns lightly.
Coat the crispy chicken in the Chipotle Ranch Sauce (recipe above).
Layer the chicken on the bottom bun, add desired toppings like lettuce and pickles, and place the top bun on.
Serve immediately to enjoy the smoky, creamy goodness!
4. KFC Honey BBQ Sandwich
Ingredients:
2 brioche buns (or sandwich buns of choice)
1 fried chicken breast (following the Original Recipe Chicken Breast method)
1/4 cup Honey BBQ Sauce (recipe above)
Leafy lettuce (optional)
Onion rings (optional)
Instructions:
Prepare the fried chicken breast following the Original Recipe Chicken Breast method.
Lightly toast the sandwich buns.
Toss the fried chicken in the Honey BBQ Sauce (recipe above).
Assemble the sandwich with the chicken on the bottom bun, add toppings like lettuce and onion rings, and then place the top bun on.
Serve immediately for that perfect sweet and smoky BBQ flavor.
5. KFC Korean BBQ Sandwich
Ingredients:
2 brioche buns (or sandwich buns of choice)
1 fried chicken breast (following the Original Recipe Chicken Breast method)
1/4 cup Korean BBQ Sauce (recipe above)
Leafy lettuce (optional)
Sliced radishes or cucumbers (optional)
Instructions:
Prepare the fried chicken breast using the Original Recipe Chicken Breast method.
Toast the sandwich buns to golden perfection.
Coat the crispy chicken in the Korean BBQ Sauce (recipe above).
Assemble the sandwich by placing the chicken on the bottom bun, then add any desired toppings like lettuce, sliced radishes, or cucumbers, and top it off with the other bun.
Serve immediately and savor the sauce's savory, sweet, and spicy notes!
6. KFC Honey Sriracha Sandwich
Ingredients:
2 brioche buns (or sandwich buns of choice)
1 fried chicken breast (following the Original Recipe Chicken Breast method)
1/4 cup Honey Sriracha Sauce (recipe above)
Leafy lettuce (optional)
Pickled jalapeños (optional)
Instructions:
Prepare the fried chicken breast following the Original Recipe Chicken Breast method.
Toast the sandwich buns until crispy and golden.
Coat the chicken in the Honey Sriracha Sauce (recipe above).
Assemble the sandwich by placing the sauced chicken on the bottom bun, adding toppings like lettuce and pickled jalapeños, then top with the other bun.
Serve immediately and enjoy the perfect balance of sweet and spicy flavors!
Mac & Cheese Bowl
For the Mac and Cheese:
8 oz elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1 1/2 cups shredded cheddar cheese (sharp for the best flavor)
1/2 cup shredded mozzarella cheese
Salt and black pepper to taste
A pinch of garlic powder
(Refer to the Nuggets Methods):
Follow the Original Recipe Nuggets, Korean BBQ Saucy Nuggets or Nashville Hot Tenders (diced) instructions for the chicken.
1. Cook the Pasta: Bring a large pot of salted water to a boil. Add 8 oz elbow macaroni and cook until al dente, about 7–8 minutes. Drain and set aside.
2. Make the Cheese Sauce: In the same pot, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour and cook 1–2 minutes for a roux. Slowly pour in 2 cups milk, whisking to prevent lumps. Simmer 5–7 minutes until thickened. Reduce heat, then stir in 1½ cups cheddar and ½ cup mozzarella until smooth. Season with salt, black pepper, and a pinch of garlic powder.
3. Prepare the Nuggets: While pasta cooks, follow your chosen nugget recipe (Original, Korean BBQ, or Nashville Hot). Bake or fry until crispy and fully cooked through (165°F / 74°C internal temp). For extra crispiness, fry in coconut oil on medium heat.
4. Assemble the Bowl: Scoop a generous portion of mac and cheese into a bowl. Top with the crispy nuggets (whole or cut into bite-sized pieces).
5. Optional Garnish: Sprinkle extra cheese on top and broil 1–2 minutes until bubbly.
6. Serve: Enjoy hot, creamy mac & cheese loaded with crunchy, flavorful nuggets.
KFC Famous Bowl
Ingredients:
For the Chicken:
Follow the Original Recipe Nuggets, Korean BBQ Saucy Nuggets or Nashville Hot Tenders (diced) instructions for the chicken.
For the Bowl:
2 cups mashed potatoes (see below for a simple recipe)
1 cup corn (frozen or fresh, cooked)
1/2 cup shredded cheddar cheese (or any cheese of your choice)
1/2 cup brown gravy (recipe below)
For the Mashed Potatoes:
4 large russet potatoes, peeled and diced
1/4 cup butter
1/4 cup milk
Salt and pepper to taste
For the Gravy:
1/4 cup butter
1/4 cup flour (nonbleached, organic)
1 1/2 cups chicken broth
Salt and pepper to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Instructions:
1. Make the Mashed Potatoes: Boil 4 russet potatoes until fork-tender (10–15 minutes). Drain, mash with ¼ cup butter and ¼ cup milk, then season with salt and pepper.
2. Make the Gravy: In a saucepan, melt ¼ cup butter. Whisk in ¼ cup flour and cook 1–2 minutes for a roux. Slowly add 1½ cups chicken broth, whisking until smooth. Simmer 5–7 minutes until thickened, then stir in ½ tsp garlic powder, ½ tsp onion powder, salt, and pepper.
3. Prepare the Chicken: Make nuggets using the Original Recipe Nuggets method (375°F / 190°C, 15–20 minutes until golden and crispy). Dice into bite-sized pieces if preferred.
4. Assemble the Bowl: Add a layer of mashed potatoes to each bowl. Top with 1 cup corn, then the crispy chicken. Pour over ½ cup gravy, then sprinkle with ½ cup shredded cheese.
5. Serve: Let cheese melt into the hot layers and enjoy immediately.
Secret Recipe Fries
Ingredients:
4 large russet potatoes
1/2 cup white, nonbleached flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/8 teaspoon dried oregano
1/8 teaspoon celery salt
1/8 teaspoon ground ginger
1/8 teaspoon white pepper
1 tablespoon coconut oil (or butter for a richer flavor)
Optional: fresh parsley for garnish
Instructions:
1. Prep the Potatoes: Wash and peel 4 russet potatoes, then cut into fries. Soak in cold water 30–60 minutes to remove excess starch. Drain and pat dry.
2. Mix Seasoning: In a bowl, combine ½ cup flour, ½ tsp salt, ½ tsp paprika, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp black pepper, ¼ tsp thyme, ¼ tsp basil, ⅛ tsp oregano, ⅛ tsp celery salt, ⅛ tsp ginger, and ⅛ tsp white pepper. Stir well.
3. Coat Fries: Toss dried potato strips in the flour-spice mix until evenly coated.
4. Fry the Fries: Heat coconut oil or butter in a deep fryer or pot to 350°F (175°C). Fry potatoes in batches 3–5 minutes until golden and crispy. Don’t overcrowd.
5. Drain & Garnish: Use a slotted spoon to transfer fries to paper towels. Sprinkle with fresh parsley if desired.
6. Serve: Enjoy hot and crispy—perfect with ranch, ketchup, or nacho cheese sauce.
Nashville Hot Loaded Fries Bowl
Ingredients:
1 serving Secret Recipe Fries (recipe above)
2-3 Nashville Hot Tenders (recipe above)
1/2 cup cole slaw (store-bought or homemade; I use Primal Kitchen's Ranch instead of mayo)
1/4 cup pickles, sliced
Extra Nashville Hot Sauce (for drizzling)
Instructions:
Prepare the Fries:
Make the Secret Recipe Fries (recipe above) and set aside, keeping them warm.
Prepare the Nashville Hot Tenders:
Prepare your Nashville Hot Tenders (recipe above), ensuring they're golden brown and crispy. Once done, slice into smaller pieces or leave them whole, depending on your preference.
Assemble the Bowl:
In a bowl, layer the warm Secret Recipe Fries at the bottom.
Add a generous layer of cole slaw on top of the fries. The coolness of the slaw perfectly balances the heat of the Nashville Hot Tenders.
Add the sliced Nashville Hot Tenders on top of the slaw.
Drizzle extra Nashville Hot Sauce over the chicken.
Finish with a few pickle slices for that extra tang and crunch.
Serve:
Serve immediately while everything is fresh and warm. Enjoy this spicy, crunchy, loaded fries bowl!
Korean BBQ Loaded Fries Bowl
Ingredients:
1 serving Secret Recipe Fries (recipe above)
2-3 Korean BBQ Saucy Nuggets (recipe above)
1/2 cup cole slaw (store-bought or homemade; I use Primal Kitchen's Ranch instead of mayo)
1/4 cup pickles, sliced
Instructions:
Prepare the Fries:
Make the Secret Recipe Fries (recipe above) and set aside, keeping them warm.
Prepare the Korean BBQ Saucy Nuggets:
Prepare the Korean BBQ Saucy Nuggets (recipe above), tossing them in the sweet and tangy Korean BBQ sauce. Once done, slice the nuggets into smaller pieces for easy topping.
Assemble the Bowl:
In a bowl, layer the crispy Secret Recipe Fries at the bottom.
Add a generous layer of cole slaw, providing a cool contrast to the crispy, saucy chicken.
Add the sliced Korean BBQ Saucy Nuggets on top of the cole slaw.
Top off with a few pickle slices for a tangy crunch.
Serve:
Serve immediately while everything is fresh, warm, and packed with flavor. This Korean BBQ-loaded fries bowl is sure to satisfy!
Biscuits
Ingredients:
2 cups plain organic nonbleached flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon garlic powder (optional for extra flavor)
1/2 cup cold unsalted butter, cut into small cubes
3/4 cup cold buttermilk (you can make your own by adding 1 tablespoon of white vinegar to 3/4 cup of regular milk)
1 tablespoon melted butter (for brushing after baking)
Instructions:
1. Preheat Oven: Set oven to 425°F (220°C).
2. Mix Dry Ingredients: In a large bowl, combine 2 cups flour, 1 tbsp baking powder, 1 tsp salt, ½ tsp baking soda, and ¼ tsp garlic powder (if using).
3. Cut in Butter: Add ½ cup cold butter and use a pastry cutter or your fingers to work it into the flour until mixture looks like coarse crumbs.
4. Add Buttermilk: Slowly stir in ¾ cup cold buttermilk until dough just comes together.
5. Knead Dough: Turn onto a floured surface and gently knead 1–2 minutes. Do not overwork.
6. Shape & Cut: Roll dough to 1-inch thickness and cut with a round cutter.
7. Bake: Place biscuits on a baking sheet, brush with 1 tbsp melted butter, and bake 12–15 minutes until golden.
8. Serve: Enjoy warm with butter, honey, or alongside your favorite meal.
Chocolate Chip Cake
Ingredients:
2 cups plain organic nonbleached flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup golden sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
1 cup semi-sweet chocolate chips
Instructions:
1. Preheat Oven: Set oven to 350°F (175°C). Grease or line a 9-inch round cake pan with parchment.
2. Mix Dry Ingredients: In a medium bowl, whisk together 2 cups flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.
3. Cream Butter & Sugar: In a large bowl, beat ½ cup softened butter with 1 cup golden sugar until light and fluffy.
4. Add Eggs & Vanilla: Mix in 2 large eggs, one at a time, then stir in 1 tsp vanilla extract.
5. Combine Wet & Dry: Add the flour mixture gradually, alternating with ½ cup milk, beginning and ending with flour. Mix until just combined.
6. Fold in Chocolate: Gently fold in 1 cup chocolate chips.
7. Bake Cake: Pour batter into prepared pan, smoothing the top. Bake 30–35 minutes, until a toothpick inserted in the center comes out clean.
8. Cool & Serve: Let cake cool 10 minutes in the pan, then transfer to a rack to cool completely.
Cherry Pie Poppers
Ingredients:
1 cup fresh cherries, pitted and chopped
2 tablespoons golden sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1/4 teaspoon almond extract
1 package puff pastry (seed oil-free, or make your own dough)
1 egg, beaten (for egg wash)
1 tablespoon golden sugar (for sprinkling)
Instructions:
1. Make the Filling: In a saucepan, combine 1 cup cherries, 2 tbsp golden sugar, 1 tbsp cornstarch, 1 tsp lemon juice, and ¼ tsp almond extract. Cook over medium heat, stirring, until thickened and cherries break down (5–7 minutes).
2. Prep the Oven: Preheat to 375°F (190°C) and line a baking sheet with parchment.
3. Roll Pastry: On a floured surface, roll out 1 package puff pastry and cut into squares or circles.
4. Fill Pastry: Spoon cherry mixture into the center of each pastry piece. Fold over and seal edges with a fork.
5. Egg Wash & Sugar: Brush tops with 1 beaten egg and sprinkle with 1 tbsp golden sugar.
6. Bake: Bake 15–18 minutes until puffed and golden.
7. Cool & Serve: Let cool slightly before serving.
Comeback Sauce
Ingredients:
1/2 cup Primal Kitchen Ranch (as a base)
2 tablespoons ketchup
1 tablespoon hot sauce (adjust to taste)
1 teaspoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper (optional for extra heat)
Instructions:
1. Combine Ingredients: In a small bowl, whisk together ½ cup ranch, 2 tbsp ketchup, 1 tbsp hot sauce, 1 tsp apple cider vinegar, 1 tsp garlic powder, 1 tsp paprika, ½ tsp Worcestershire sauce, and ¼ tsp cayenne pepper.
2. Mix Smooth: Stir until fully blended and creamy.
3. Adjust Flavor: Taste and add more hot sauce for spice or vinegar for tang.
4. Serve: Use as a dipping sauce for fried or grilled chicken, or drizzle over wraps and sandwiches.
Sticky Chicky Sweet 'n Sour Sauce
Ingredients:
1/2 cup apple cider vinegar
1/4 cup golden sugar
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon cornstarch (for thickening)
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes (optional)
Instructions:
1. Combine Ingredients: In a small saucepan, whisk together ½ cup apple cider vinegar, ¼ cup golden sugar, 2 tbsp soy sauce, 2 tbsp ketchup, 1 tbsp cornstarch, 1 tsp garlic powder, ½ tsp ground ginger, and ¼ tsp red pepper flakes (if using).
2. Simmer Sauce: Bring to a simmer over medium heat, stirring constantly until the sauce thickens (5–7 minutes).
3. Cool Slightly: Remove from heat and let sauce cool a few minutes.
4. Serve: Use as a dipping sauce for nuggets or drizzle over fried chicken, egg rolls, or rice bowls.
KFC Sauce
Ingredients:
1/4 cup ketchup
2 tablespoons mustard
2 tablespoons honey
2 tablespoons apple cider vinegar
1 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
Instructions:
1. Combine Ingredients: In a small bowl, whisk together ¼ cup ketchup, 2 tbsp mustard, 2 tbsp honey, 2 tbsp apple cider vinegar, 1 tsp garlic powder, ½ tsp paprika, and ¼ tsp black pepper.
2. Mix Smooth: Stir until fully blended and creamy.
3. Taste & Adjust: Add extra honey for sweetness, mustard for tang, or vinegar for more bite.
4. Serve: Use as a dip for chicken, drizzle on sandwiches, or spoon over grilled meat.
Ready to blow your taste buds away? Click here for my Better-Than-Panda Express Orange Chicken recipe that’ll make takeout jealous.
FAQ: Because I know you’ve got questions
Can I freeze the chicken after cooking?
Yes, you can! Just let it cool completely, pop it in an airtight container or freezer bag, and freeze for up to 2 months. When you’re ready to eat, defrost it overnight in the fridge.
What’s the best way to reheat without losing crisp?
Easy: skip the microwave (gross). Heat a skillet over medium heat with a tiny splash of oil and toss the chicken in for a few minutes until it’s warmed through and crispy again. Oven reheating at 375°F for 10 minutes works too, but watch it so it doesn’t dry out.
If you know someone who’s a fried chicken fanatic or just wants a healthier way to indulge, share this post with them. They’ll thank you (and so will their taste buds). Plus, tag me when you try it! I wanna see those crispy wins!!
Recreating KFC's iconic menu items at home allows you to indulge in the flavors you love and gives you the freedom to control the ingredients, making these dishes healthier and more tailored to your preferences. Whether it's the crispy, golden chicken nuggets, the sweet and tangy Comeback Sauce, or the indulgent chocolate chip cake, each recipe reflects the familiar taste of KFC with a homemade twist. You can enjoy these comfort foods with less guilt by swapping out processed ingredients and focusing on real, wholesome flavors.
There you have it! Crispy, juicy, healthier KFC-style chicken you can make at home without the junk. If you try it, snap a pic and tag me on Instagram @ChronicallyChic, I LOVE seeing your recreations. And hey, don’t forget to subscribe to my newsletter for more recipes that keep your kitchen vibes and health goals on point!
