KFC Crispy Chicken Hack (Printable Version)

Irresistibly crispy chicken with a secret spice blend delivering bold, flavorful coating and crunch in every bite.

# The Ingredients You'll 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 cups vegetable oil (for deep frying)

# Step-by-Step Instructions:

01 - Whisk together buttermilk, salt, and black pepper in a large bowl. Add chicken pieces and toss to coat evenly. Cover and refrigerate for at least 1 hour or overnight for enhanced flavor.
02 - In a separate bowl, mix all-seasoned flour ingredients thoroughly until spices are evenly distributed.
03 - Remove chicken from marinade, letting excess drip off. Dredge each piece carefully in seasoned flour, pressing to adhere an even coating. Place coated chicken on a rack and rest for 10 minutes to set the crust.
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 until golden brown and cooked through; internal temperature should reach 165°F (75°C). Turn occasionally for uniform browning.
06 - Drain fried chicken on a wire rack or paper towels and allow to rest for 5 minutes before serving.

# Additional Tips::

01 -
  • You'll finally know exactly what goes into that legendary coating, no mystery ingredient needed.
  • The double-dip trick makes the crust so shatteringly crisp that even leftovers taste incredible the next day.
02 -
  • The double-dip method (buttermilk then flour, then buttermilk again, then flour) creates a noticeably thicker, crunchier crust that's worth the extra step.
  • Don't skip the 10-minute rest after dredging; that's when the flour coating bonds to the chicken and doesn't just fall off in the oil.
03 -
  • Keep your oil temperature steady with a deep-fry thermometer; even 5 degrees off changes the texture completely.
  • The rest period after dredging and again after frying is non-negotiable if you want that signature crispiness.
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