KFC Crispy Chicken Hack (Printable)

Golden crispy chicken infused with a secret spice blend for irresistible flavor and texture.

# Components:

→ 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 cups vegetable oil for deep frying

# Directions:

01 - Whisk buttermilk, salt, and black pepper in a large bowl. Add chicken pieces, turning to coat. Cover and refrigerate for at least 1 hour or overnight for enhanced flavor.
02 - Combine all seasoned flour ingredients in a separate bowl and mix thoroughly until spices are evenly distributed.
03 - Remove chicken from marinade, letting excess drip off. Dredge each piece firmly in the seasoned flour. Place coated pieces on a wire rack and rest 10 minutes to help adhesion.
04 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 340°F (170°C).
05 - Fry chicken in batches without overcrowding, turning occasionally, for 12 to 15 minutes until golden brown and cooked through (internal temperature 165°F/75°C).
06 - Remove chicken and drain on a wire rack or paper towels. Let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • The spice blend is ridiculously close to the original, and everyone will ask what your secret is.
  • Once you nail this technique, you'll never crave drive-thru fried chicken again.
  • It comes together in under an hour if you've got time to plan ahead.
02 -
  • Oil temperature is everything—I learned this the hard way with dozens of greasy failures before investing in a proper thermometer.
  • The double-dip method (dip in buttermilk again after the first flour coat, then coat in flour once more) creates an extraordinary crunch that pushes this recipe over the edge.
  • Let the oil come back up to temperature between batches; rushing this step ruins the texture.
03 -
  • Invest in an instant-read thermometer for both the oil temperature and the chicken's internal temperature; guessing costs you better results.
  • If you want extra-crispy chicken, do the double-dip: after your first flour coating, dip the chicken back into buttermilk and then into the flour mixture once more before frying.
  • Save your used oil by straining it through cheesecloth once it cools; it can be reused several times before it breaks down.
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