KFC Crispy Chicken Hack (Print)

A flavorful crispy coating brings out the best in juicy chicken pieces with a secret spice blend.

# Components:

→ 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 1/4 cups vegetable oil (for deep frying)

# Directions:

01 - In a large bowl, whisk together buttermilk, salt, and black pepper. Add chicken pieces and turn to coat evenly. Cover and refrigerate for at least 1 hour or up to overnight for enhanced flavor.
02 - In a separate bowl, combine all seasoned flour ingredients. Stir thoroughly to ensure spices are evenly distributed throughout the flour.
03 - Remove chicken from marinade, allowing excess to drip off. Dredge each piece firmly in the seasoned flour, pressing gently to create an even coating. Place coated pieces on a rack and rest for 10 minutes to help the coating adhere.
04 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 340°F (170°C).
05 - Fry chicken in batches without overcrowding the pan for 12 to 15 minutes, turning occasionally to ensure even browning. Cook until the internal temperature reaches 165°F (75°C) and the crust is golden and crisp.
06 - Remove chicken and drain on a wire rack or paper towels. Allow to rest for 5 minutes before serving to retain crispiness.

# Expert Advice:

01 -
  • The spice blend tastes like the real deal without any weird additives—it's literally all things you probably already have hiding in your pantry.
  • Your kitchen will smell insanely good for hours, and that crispy, shattering crust never gets old no matter how many times you make it.
  • Once you master this, you'll stop craving the restaurant version because yours is fresher, crunchier, and customizable to exactly how you like it.
02 -
  • Temperature control is everything—too cool and your chicken absorbs oil and tastes greasy, too hot and the outside burns before the inside cooks through, so get a reliable thermometer and actually use it.
  • The double-dip trick (buttermilk again, then flour again) creates a thicker, crunchier crust that stays crispy even after it cools down, which is a game-changer if you're making this for a party.
  • Never skip the ten-minute rest on the rack after coating; it's the difference between a coating that falls off and one that's permanently fused to the chicken.
03 -
  • Use a meat thermometer religiously—it's the only way to guarantee juicy insides with no guesswork, and it takes the anxiety completely out of frying.
  • Don't skip the wire rack draining step; it prevents the chicken from sitting in its own grease and turning soggy from below, which ruins all your crispy work.
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