KFC Crispy Chicken Hack (Printable)

Golden, crispy chicken coated in a savory, secret spice blend for a flavorful, satisfying meal in 40 minutes.

# 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 (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)

# How To Make It:

01 - Whisk buttermilk, salt, and black pepper in a large bowl. Add chicken pieces and turn to coat. Cover and refrigerate for at least 1 hour or overnight for best flavor.
02 - Combine all seasoned flour and spice blend ingredients in a separate bowl. Mix thoroughly to ensure even distribution of spices.
03 - Remove chicken from the marinade and let excess drip off. Dredge each piece in the seasoned flour, pressing firmly for an even coating. Place coated pieces on a rack and let rest for 10 minutes to help 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 until golden brown and internal temperature reaches 165°F (75°C).
06 - Drain fried chicken on a wire rack or paper towels. Let rest for 5 minutes before serving.

# Expert Suggestions:

01 -
  • The spice blend hits that savory, slightly peppery note that makes KFC taste like home, but you control every ingredient.
  • Your kitchen smells like a fast-food restaurant—the good kind—and the crispy coating shatters audibly when you bite into it.
  • Once you master this, you'll never order takeout fried chicken again because yours will genuinely taste better.
02 -
  • The double-dip method (buttermilk, flour, buttermilk again, flour again) creates a noticeably thicker, crunchier crust that tastes more authentically KFC-like.
  • Never skip the resting step after coating—those 10 minutes are when the flour really adheres to the chicken, preventing flaking and maximizing crispness.
  • If your oil temperature drops significantly when you add chicken, wait for it to recover before adding the next batch; rushing leads to soggy, greasy results.
03 -
  • Keep a thermometer clipped to your pot or deep fryer—it's the difference between crispy perfection and greasy disappointment.
  • Pat your chicken dry before marinating; moisture on the surface prevents the coating from adhering properly.
  • Save your leftover spiced flour (if it hasn't touched raw chicken) to dust roasted vegetables or season popcorn.
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