KFC Crispy Chicken Hack (Printable Version)

Delight in golden, crispy chicken featuring a secret spice blend and buttermilk marinade for rich flavor.

# Components:

→ Chicken

01 - 8 pieces skin-on, bone-in chicken (drumsticks, thighs, or breasts)

→ Marinade

02 - 1 cup buttermilk
03 - 1 teaspoon salt
04 - ½ teaspoon ground black pepper

→ Seasoned Flour (Spice Blend)

05 - 1 2/3 cups all-purpose flour
06 - 2 teaspoons paprika
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried basil
11 - 1 teaspoon dried oregano
12 - ½ teaspoon celery salt
13 - ½ teaspoon ground white pepper
14 - ½ teaspoon ground black pepper
15 - ½ teaspoon mustard powder
16 - ½ teaspoon ground ginger
17 - ½ teaspoon cayenne pepper
18 - ½ teaspoon ground sage
19 - 1 teaspoon salt

→ For Frying

20 - 4 cups vegetable oil (for deep frying)

# Directions:

01 - In a large bowl, whisk together buttermilk, salt, and black pepper. Add chicken pieces and turn to coat thoroughly. Cover and refrigerate for a minimum of 1 hour, preferably overnight for enhanced flavor.
02 - Combine all seasoned flour ingredients in a separate bowl. Mix thoroughly to ensure even distribution of spices.
03 - Remove chicken from marinade, allowing excess to drip off. Dredge each piece in the seasoned flour blend, pressing firmly to create an even coating. Place coated chicken on a rack and let rest for 10 minutes to improve adherence.
04 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 340°F (170°C).
05 - Fry chicken in batches without overcrowding for 12 to 15 minutes, turning occasionally to achieve even browning. Ensure the internal temperature reaches 165°F (75°C) for safe consumption.
06 - Transfer fried chicken to a wire rack or paper towels to drain excess oil. Let rest for 5 minutes before serving.

# Expert Tips:

01 -
  • The spice blend hits you with warmth and depth—nothing tastes flat or one-dimensional about this chicken.
  • That crispy exterior stays crispy even when it cools, which means great leftovers the next day.
  • Once you nail this, you'll stop ordering takeout fried chicken and smile about the money you're saving.
02 -
  • Don't skip the resting step after coating—those 10 minutes make the difference between a coating that sticks and one that falls off in the oil.
  • If your oil temperature drops too much when you add chicken, wait for it to come back up before adding more pieces; crowding and temperature dips are how you end up with greasy chicken instead of crispy.
  • A double-dip (buttermilk, flour, buttermilk, flour again) creates an extra-thick, incredibly crispy shell that's worth the extra minute per piece.
03 -
  • Use a meat thermometer to check doneness—this removes all guesswork and guarantees perfectly cooked chicken every time.
  • Don't skim on the spice blend ingredients; each one contributes something essential, and substitutions or omissions flatten the flavor profile.
  • Save your oil after frying (strain it first) and reuse it once more for chicken—it picks up flavor and actually performs better the second time around.
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