KFC Crispy Chicken Seasoning Hack (Print Version)

Deliciously crispy chicken with a special spice blend and buttermilk marinade for bold, savory flavor.

# What You 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

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)

# How To Make:

01 - Whisk together buttermilk, salt, and black pepper in a large bowl. Add chicken pieces and turn to coat completely. Cover and refrigerate for at least 1 hour, preferably overnight for enhanced flavor.
02 - Combine all seasoned flour ingredients in a separate bowl. Mix thoroughly to ensure an even distribution of spices.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Dredge each piece firmly in the seasoned flour, pressing to adhere. Place coated pieces on a rack and rest for 10 minutes to set the crust.
04 - Preheat vegetable oil in a deep fryer or large heavy-bottomed pot to 340°F (170°C).
05 - Fry chicken in batches, avoiding overcrowding, for 12 to 15 minutes until golden brown and cooked through (internal temperature of 165°F/75°C). Turn occasionally for uniform browning.
06 - Transfer fried chicken to a wire rack or paper towels to drain excess oil. Allow to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • That impossibly crispy exterior with tender, juicy meat inside tastes genuinely indistinguishable from the original.
  • Once you nail the spice ratio, you can make restaurant-quality fried chicken at home without the mystery ingredients.
02 -
  • Overcrowding the fryer is the quickest path to greasy disappointment—give each piece space to develop its crust.
  • The double-dip trick (dredge, dip in buttermilk again, dredge in flour a second time) makes a noticeably thicker, crunchier coating that's worth the extra step.
03 -
  • A cooking thermometer for oil temperature is non-negotiable—eyeballing it leads to inconsistent results and greasy chicken.
  • If deep frying feels intimidating, this works beautifully in an air fryer at 200°C for about 18–20 minutes, though you'll sacrifice some of that authentic crispy texture.
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