KFC Crispy Chicken Seasoning Hack (Printable)

Tender chicken coated in a secret spice blend for a crispy, flavorful finish with a classic American touch.

# What You Need:

→ Chicken

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

→ Marinade

02 - 1 cup buttermilk
03 - 1 teaspoon salt
04 - 1/2 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 - 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 1/4 cups vegetable oil (for deep frying)

# How To Make It:

01 - Combine buttermilk, salt, and black pepper in a large bowl. Add chicken pieces and turn to coat thoroughly. Cover and refrigerate for at least 1 hour or overnight for optimal flavor.
02 - In a separate bowl, mix all seasoned flour ingredients until spices are evenly distributed.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Dredge each piece in the seasoned flour, pressing firmly to ensure an even coating. Place coated chicken on a wire rack and rest for 10 minutes to help the crust adhere.
04 - Preheat vegetable oil in a deep fryer or heavy-bottomed pot to 340°F (170°C).
05 - Cook chicken in batches without crowding the pan for 12 to 15 minutes until golden brown and the internal temperature reaches 165°F (75°C). Turn occasionally for uniform browning.
06 - Remove fried chicken and drain on a wire rack or paper towels. Let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • That legendary KFC crispiness is actually achievable at home, and once you nail it, you'll never look back.
  • The spice blend hits every note—savory, slightly spicy, aromatic—without ever tasting artificial or greasy.
  • Homemade fried chicken impresses people way more than you'd expect, and the effort is honestly minimal.
02 -
  • The double-dip trick actually works—dipping back into buttermilk after the first flour coat creates an extra-thick, impossibly crispy exterior that tastes like restaurant-quality fried chicken.
  • Temperature control is everything; even 5 degrees too hot and your coating burns while the chicken stays raw, too cool and you get greasy instead of crispy.
03 -
  • A meat thermometer is your best friend; it removes the guesswork and guarantees perfectly cooked chicken every time.
  • Let your oil rest between batches for a minute or two; this brings the temperature back up and prevents the next batch from being greasy.
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