Copycat KFC Buffalo Ranch Recipe

There’s something oddly perfect about how KFC’s Buffalo Ranch clings to every ridge of a crispy tender. It’s tangy, creamy, just spicy enough to make you pause before the next bite. I remember the first time I tried it, sitting in the passenger seat, dipping fries into that little cup with no shame, realizing halfway through I cared more about the sauce than the chicken. It had that unmistakable fast-food magic, where ranch gets a little wild and Buffalo doesn’t overpower. This copycat KFC Buffalo Ranch recipe captures that moment in a spoonful.

Creamy buttermilk cools down the cayenne bite, while onion, garlic, and a dash of mustard give it fast-food flavor depth. It’s not just a dipping sauce, either. Drizzle it on sandwiches, use it as a salad dressing, or let it soak into a spicy chicken wrap. The best part? You can make it in under 10 minutes with ingredients you already have.

How to Make KFC Buffalo Ranch

Start by making your creamy base. Combine mayonnaise, buttermilk, and sour cream, then whisk in hot sauce, vinegar, and spices until it turns that signature pale orange. A pinch of brown sugar softens the heat, while onion, garlic, mustard, and paprika bring that unmistakable KFC-style kick. A little parsley adds the flecks you’re used to seeing, and xanthan gum helps it cling just right. Let it rest in the fridge for half an hour and watch it thicken into that perfect, dunkable consistency.

Nutrition facts (per 2 tbsp serving)

Calories: 120
Total Fat: 13 g
Saturated Fat: 2 g
Carbohydrates: 1 g
Sugar: <1 g
Protein: 0.5 g

Ingredients (Makes about 1 cup)

Prep Time: 10 minutes
Chill Time: 30 minutes
Total Time: 40 minutes
Servings: 8 (2 tablespoons each)

• ½ cup mayonnaise
• 3 tbsp buttermilk
• 1 tbsp sour cream
• 3 tbsp Buffalo hot sauce (like Frank’s RedHot Original)
• 1 tsp distilled white vinegar
• 1 tsp brown sugar
• ½ tsp onion powder
• ½ tsp garlic powder
• ¼ tsp dry mustard powder
• ¼ tsp paprika
• ¼ tsp fine salt
• ⅛ tsp MSG (optional but worth it)
• ⅛ tsp citric acid or 1 tsp lemon juice
• ⅛ tsp xanthan gum (optional, for texture)
• 1 tsp finely chopped fresh parsley (or ½ tsp dried)

Tools You’ll Need

• Mixing bowl
• Whisk
• Measuring spoons
• Airtight container (for storage)
• Small spatula or spoon

Instructions

1. Make the creamy base

In a medium bowl, whisk together the mayonnaise, buttermilk, and sour cream until smooth. This forms the ranch-style base.

2. Add the Buffalo layer

Stir in the Buffalo hot sauce, vinegar, brown sugar, onion powder, garlic powder, mustard, paprika, and salt. Mix well until it turns a uniform orange shade.

3. Kick up the flavor

Add MSG (if using) and lemon juice or citric acid. Taste and adjust with more vinegar or sugar if needed.

4. Stabilize the sauce

If using xanthan gum, sprinkle it in and whisk vigorously for 30 seconds. It should thicken slightly and get glossier.

5. Add parsley and chill

Fold in chopped parsley. Cover and refrigerate for 30 minutes to let the flavors meld and the texture set.

Tips

• Use full-fat mayo for that true fast-food richness.
• Don’t skip the resting time, this is where the flavors bloom.
• Xanthan gum makes it clingy, like drive-thru sauce. If you skip it, the sauce will still taste great, just thinner.
• If using fresh parsley, chop it ultra-fine so it blends instead of clumping.

What to Serve With

Chicken, of course

• Crispy tenders or nuggets: This sauce was born for fried chicken. Dunk, swipe, or drown them. It’s your bowl.
• Grilled chicken sandwiches: Slather both buns with Buffalo Ranch for moisture and heat. A lettuce crunch in the middle seals the deal.
• Wings: Toss hot wings in a separate sauce, then serve this on the side as a creamy finish.

Unexpected pairings

• French fries or tater tots: Think of this as spicy ranch for your potatoes. Waffle fries work especially well because the sauce clings in the grooves.
• Veggie platter: Celery, carrots, cherry tomatoes, it turns into a Buffalo dip with zero effort.
• Mozzarella sticks: Yes, really. The spicy tang cuts through the cheese and gives you something different from marinara.

Sandwich heroes

• Spicy chicken wraps: Thin the sauce with a bit of milk and drizzle into wraps for that drive-thru flavor without the wait.
• Buffalo burgers: Instead of ketchup or mayo, use this on your burger bun. Especially good with pepper jack cheese and lettuce.
• Breakfast sandwiches: Smear it onto an egg, bacon, and biscuit stack for a spicy, creamy wake-up call.

Variations

Heat it up

Add an extra teaspoon of Buffalo hot sauce or a pinch of cayenne if you like a bit more kick. You can also try Tabasco or Crystal for a sharper heat.

Make it a salad dressing

Thin the sauce with 1–2 tablespoons of buttermilk or milk and drizzle over a spicy chicken salad. Add blue cheese crumbles for extra punch.

Sweet and smoky

Stir in ½ teaspoon of honey and a drop of liquid smoke for a twist that balances sweetness and depth.

Dill ranch remix

If you’re a dill-lover, add ¼ teaspoon dried dill to push it toward classic ranch flavor.

Boozy brunch drizzle

Add 1 teaspoon bourbon to the sauce and use as a brunch drizzle on chicken and waffles. You’d be surprised how well it works.

Ingredient Substitutes

Mayonnaise

Original: Full-fat mayo
Substitutes: Light mayo (thinner), Greek yogurt (tangier), or vegan mayo (good for dairy-free)

Buttermilk

Original: Real buttermilk
Substitutes: 2 tbsp milk + ½ tsp lemon juice or vinegar (let sit 5 min), or sour cream thinned with milk

Sour cream

Original: Regular sour cream
Substitutes: Plain Greek yogurt, crème fraîche, or omit and use extra mayo for a simpler version

Buffalo hot sauce

Original: Frank’s RedHot
Substitutes: Crystal, Texas Pete, or Tabasco (slightly tangier), or make your own with cayenne, vinegar, and butter

MSG

Original: Accent or pure MSG
Substitutes: ¼ tsp mushroom powder, 1 tsp nutritional yeast, or just skip it if you’re not into that umami bump

Xanthan gum

Original: Food-grade thickener
Substitutes: ½ tsp instant pudding mix, ¼ tsp cornstarch + 1 tsp water (cooked and cooled), or omit

Citric acid

Original: Food-grade powder
Substitutes: Fresh lemon juice, or a tiny splash of white vinegar

Parsley

Original: Fresh chopped parsley
Substitutes: Dried parsley (½ tsp), or finely chopped green onion tops for a grassy flavor

Honest Review

After a few tweaks and spoonfuls straight from the fridge, I can honestly say this Copycat KFC Buffalo Ranch gets you incredibly close to the real thing. The flavor balance is spot on, cool buttermilk creaminess with a sharp vinegar heat that builds slowly and makes you reach for one more fry just to dip again. The texture nails that glossy, clingy fast-food feel, especially if you give it time to chill.

Would I say it’s an exact match for KFC’s version? Not entirely. There’s a certain ultra-processed smoothness in the original that probably comes from industrial emulsifiers or flavor enhancers you won’t find in a home kitchen. But taste-wise? It scratches the same flavor itch perfectly. The Buffalo tang, the hint of garlic and onion, even the little parsley flecks all come together like something you’d swipe a tender through at the bottom of the takeout bag.

Honestly, it made my air-fried chicken taste like something I paid $8.99 for. I’ve already used it on wraps, burgers, and even dipped a few cold celery sticks just to make lunch feel more like a guilty pleasure. If you’re craving that drive-thru magic but want to keep your fuzzy socks on and skip the line, this one’s a keeper.