KFC Crispy Chicken Hack (Print Version)

Crispy chicken with a secret spice blend delivers a flavorful, golden coating ideal for frying.

# What You'll Need:

→ Chicken

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

→ Marinade

02 - 1 cup buttermilk
03 - 1 teaspoon salt
04 - 1/2 teaspoon 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 - 1/2 teaspoon celery salt
13 - 1/2 teaspoon ground white pepper
14 - 1/2 teaspoon ground black pepper
15 - 1/2 teaspoon mustard powder
16 - 1/2 teaspoon ground ginger
17 - 1/2 teaspoon cayenne pepper
18 - 1/2 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 evenly. Cover and refrigerate for at least 1 hour or preferably overnight to allow flavors to develop.
02 - Combine all seasoned flour ingredients in a separate bowl. Stir thoroughly to distribute the spices uniformly throughout the flour.
03 - Remove chicken from the marinade, letting excess liquid drip off. Dredge each piece in the seasoned flour, pressing firmly to ensure full coverage. Place coated pieces on a rack and let rest for 10 minutes to promote adhesion.
04 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 340°F (170°C), ensuring it reaches optimal frying temperature.
05 - Fry chicken in batches without overcrowding the pot. Cook for 12 to 15 minutes until golden brown and internal temperature reaches 165°F (75°C), turning occasionally to achieve even browning.
06 - Drain fried chicken on a wire rack or paper towels. Allow to rest for 5 minutes before serving to maintain crispiness and ensure juiciness.

# Expert Tips:

01 -
  • That addictive contrast between a shattering crust and impossibly juicy meat is something you'll crave within days of making it.
  • The spice blend hits all the right notes without being overwhelming, leaving people guessing what makes it taste so good.
  • The double-dip trick transforms regular fried chicken into something restaurant-quality that feels like a small victory in your own kitchen.
02 -
  • Temperature is non-negotiable—170°C sounds precise because it is; even 10 degrees off changes everything about texture and doneness.
  • The double-dip trick (buttermilk again, then flour again) gives you that extra-crispy shell that separates 'good homemade chicken' from 'restaurant-quality chicken,' and it's worth the extra step.
  • Don't skip the resting time on the rack; it prevents steam from making the bottom soggy, which is often the difference between home-fried and authentically crispy.
03 -
  • Save your used oil in a container and strain it through cheesecloth if you're making this again soon—one round of frying doesn't destroy it, and the oil actually gets slightly better flavored after the first use.
  • If you don't have a deep fryer, a heavy cast-iron pot or Dutch oven works beautifully and actually gives you better heat retention than many electric fryers.
  • Make your spice blend the night before and store it in a jar; it lets the flavors marry and makes the actual cooking day much less hectic.
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