KFC Crispy Chicken Hack (Printable Version)

Irresistibly crispy fried chicken featuring a secret spice blend and tangy buttermilk marinade.

# What You Need:

→ Chicken

01 - 8 pieces chicken (drumsticks, thighs, or breasts, skin-on, bone-in preferred)

→ Marinade

02 - 1 cup buttermilk
03 - 1 tsp salt
04 - 1/2 tsp black pepper

→ Seasoned Flour (Spice Blend)

05 - 1 2/3 cups all-purpose flour
06 - 2 tsp paprika
07 - 1 tsp garlic powder
08 - 1 tsp onion powder
09 - 1 tsp dried thyme
10 - 1 tsp dried basil
11 - 1 tsp dried oregano
12 - 1/2 tsp celery salt
13 - 1/2 tsp ground white pepper
14 - 1/2 tsp ground black pepper
15 - 1/2 tsp mustard powder
16 - 1/2 tsp ground ginger
17 - 1/2 tsp cayenne pepper
18 - 1/2 tsp ground sage
19 - 1 tsp salt

→ For Frying

20 - 4 cups vegetable oil (for deep frying)

# How To Make:

01 - Whisk buttermilk, salt, and black pepper in a large bowl. Add chicken pieces, turning to coat evenly. Cover and refrigerate for at least 1 hour, up to overnight for enhanced flavor.
02 - Combine all seasoned flour ingredients in a separate bowl. Mix thoroughly to ensure even distribution of spices.
03 - Remove chicken from marinade, allowing excess to drip off. Dredge each piece firmly in the seasoned flour to achieve an even coating. Place on a wire rack and rest for 10 minutes for better adhesion.
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, turning occasionally, until golden brown and internal temperature reaches 165°F (75°C).
06 - Remove chicken from oil and drain on a wire rack or paper towels. Let rest for 5 minutes before serving.

# Cooking Tips:

01 -
  • That shattering, golden crust that stays crispy even as it cools, thanks to the precise spice blend and buttermilk magic.
  • The flavor develops as the marinade works its way into every fiber, making the inside impossibly tender while the outside stays crunchy.
  • You'll actually know what's in your fried chicken, no mysterious ingredients from a locked vault.
02 -
  • The spice blend only works if mixed thoroughly into the flour beforehand; uneven distribution means inconsistent flavor that will drive you crazy.
  • Overcrowding the oil makes the temperature drop, turning your fried chicken into greasy sponges instead of crispy masterpieces.
  • That ten-minute rest after dredging actually matters because it lets the flour hydrate slightly and bond with the buttermilk coating.
03 -
  • A kitchen thermometer is non-negotiable for oil temperature; eyeballing it leads to undercooked interiors or burnt exteriors.
  • If you don't own a deep fryer, a heavy-bottomed pot works just as well, but make sure it's deep enough that oil doesn't come more than halfway up the sides.
  • Save your leftover spice blend mixture in an airtight container for the next time, and it'll stay fresh for months.
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