KFC Crispy Chicken Seasoning (Print Version)

A secret spice blend creates a crispy, flavorful coating on juicy chicken pieces for a classic taste.

# What You'll Need:

→ 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 - 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 cups vegetable oil (for deep frying)

# How to Make:

01 - In a large bowl, whisk together buttermilk, salt, and black pepper. Add chicken pieces, turning to coat evenly. Cover and refrigerate for a minimum of 1 hour, ideally overnight for enhanced flavor.
02 - Combine all seasoned flour ingredients in a separate bowl. Stir thoroughly to ensure even distribution of spices.
03 - Remove chicken from marinade allowing excess to drip off. Dredge each piece in the seasoned flour, pressing firmly to secure an even coating. Place coated pieces on a rack and rest for 10 minutes to improve adherence.
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 oil. Cook for 12 to 15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (75°C).
06 - Drain fried chicken on a wire rack or paper towels. Let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • The double-dip technique creates a shell so crispy it shatters when you bite through, staying tender underneath.
  • This spice blend tastes spot-on without any mysterious Colonel's vault moment—you control every layer of flavor.
  • Marinating overnight means you can prep the night before and fry fresh whenever hunger strikes.
02 -
  • Overcrowding the pan drops oil temperature below the crisp-making zone—cook in batches, even if it takes longer.
  • That 10-minute rest after dredging isn't lazy time; it's when the coating actually bonds to the chicken instead of sliding off in hot oil.
  • A thermometer is non-negotiable here—KFC's success partly comes from holding exact temperatures, and guessing will haunt you.
03 -
  • Save your used oil in a container after it cools—strained oil works beautifully for a second fry, though it eventually picks up too much flavor to reuse forever.
  • If you're nervous about deep frying, an air fryer at 200°C for 18–20 minutes gives you 80% of the crispiness with zero oil splatter and way less mess to clean.
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