KFC Crispy Chicken Hack (Printable View)

Unlock a flavorful, crispy coating with a special spice blend for golden fried chicken.

# What 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 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

→ Frying

20 - 4 cups vegetable oil for deep frying

# How To Make It:

01 - In a large bowl, whisk together buttermilk, salt, and black pepper. Add chicken pieces and turn to coat thoroughly. Cover and refrigerate for at least 1 hour or overnight for enhanced flavor.
02 - In a separate bowl, combine all flour and spice blend ingredients. Mix thoroughly to evenly distribute spices.
03 - Remove chicken from marinade, allowing excess to drip off. Press each piece firmly into seasoned flour to coat evenly. Place coated pieces on a rack and 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 crowding for 12 to 15 minutes, turning occasionally, until golden brown and internal temperature reaches 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 hits that sweet spot between savory and slightly spicy, making every bite feel intentional and delicious.
  • Your kitchen will smell like a proper fried chicken establishment, and honestly, that's half the joy of making this.
02 -
  • Temperature control is non-negotiable; oil that's too cool yields greasy chicken, while oil that's too hot burns the coating before the meat cooks through.
  • The double-dip method (buttermilk, flour, buttermilk again, flour again) transforms ordinary crispiness into that shatteringly crisp shell that defines truly excellent fried chicken.
03 -
  • Use a reliable thermometer to monitor oil temperature constantly; even 10 degrees makes the difference between golden-crisp and disappointing.
  • Save your marinade if you're cooking multiple batches—never reuse it for food safety, but the buttermilk blend makes a surprisingly good base for salad dressing.
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