KFC Crispy Chicken Hack (Printable)

A flavorful method yielding delightfully crispy chicken with a secret spice blend and buttermilk marinade.

# What You'll Need:

→ Chicken

01 - 8 pieces chicken, skin-on, bone-in (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 1/4 cups vegetable oil

# How To Make It:

01 - Whisk buttermilk, salt, and black pepper in a large bowl. Submerge chicken pieces, turning to coat evenly. Cover and refrigerate for at least 1 hour or up to overnight to enhance flavor.
02 - Combine all seasoned flour ingredients in a separate bowl and mix thoroughly to ensure an even distribution of spices.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Dredge each piece firmly in seasoned flour, then place on a wire rack and rest for 10 minutes to set the coating.
04 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 340°F (170°C).
05 - Fry chicken pieces in batches without overcrowding for 12 to 15 minutes, turning occasionally until the exterior is golden brown and the internal temperature reaches 165°F (75°C).
06 - Remove chicken and drain on a wire rack or paper towels. Allow to rest for 5 minutes before serving.

# Expert Suggestions:

01 -
  • The double-dip secret (if you dare try it) creates a shell so shatteringly crisp that the first bite sounds like breaking glass.
  • That spice blend tastes meticulously balanced, not like you're seasoning chicken so much as elevating it into something memorable.
02 -
  • The double-dip is real—dip back into buttermilk after the first flour coating, then flour again for supernatural crispiness, though it demands patience and careful oil temperature management.
  • Overcrowding the oil isn't just a suggestion to ignore; it genuinely drops the temperature and steams your chicken instead of frying it, ruining everything.
03 -
  • Bone-in, skin-on chicken isn't just preference—it's the difference between chicken that stays juicy inside and chicken that dries out under the heat.
  • Let your coated chicken rest on a rack before frying; it's the smallest step that changes everything about how the coating adheres and browns.
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