KFC Crispy Chicken Seasoning (Printable Version)

A flavorful crispy chicken with a secret spice blend delivers golden, juicy, and aromatic results.

# Ingredient List:

→ 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 ground black pepper

→ Seasoned Flour (Spice Blend)

05 - 1⅔ 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)

# Steps:

01 - In a large bowl, whisk together the buttermilk, salt, and black pepper. Add the chicken pieces and turn to coat thoroughly. Cover and refrigerate for at least 1 hour or up to overnight to deepen the flavor.
02 - Combine all seasoned flour ingredients in a separate bowl and mix well to evenly disperse the spices.
03 - Remove chicken from the marinade, allowing excess liquid to drip off. Dredge each piece in the seasoned flour blend, pressing firmly to ensure an even coating. Place coated pieces on a wire rack and let rest for 10 minutes to enable adhesion.
04 - Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 340°F (170°C).
05 - Fry chicken pieces in batches to avoid overcrowding. Cook for 12 to 15 minutes, turning occasionally until golden brown and internal temperature reaches 165°F (75°C).
06 - Transfer fried chicken to a wire rack or paper towels to drain excess oil. Let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • The coating is genuinely crispy on the outside and stays crunchy for hours, not soggy.
  • The spice blend is complex without being overwhelming, hitting those familiar KFC notes you've craved.
  • You'll feel like you've unlocked something special that few people bother to attempt at home.
02 -
  • Temperature control is everything; I learned this the hard way after multiple batches of burnt-outside, raw-inside disasters.
  • The 10-minute rest after dredging actually works because it lets the coating bond to the chicken rather than sliding off in the oil.
  • Double-dipping (buttermilk, then flour, then buttermilk again, then flour once more) creates an almost shell-like crust that stays crispy for hours.
03 -
  • Let your oil heat for a full 5 minutes after reaching temperature so it's stable and even throughout the pot.
  • A splash of hot sauce mixed into the buttermilk before marinating adds a subtle heat that builds beautifully without overwhelming the spice blend.
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