KFC Crispy Chicken Seasoning Hack (Printable)

Crispy, flavorful chicken with a secret spice coating delivering a golden, crunchy finish in every bite.

# What You 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 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 thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight, to marinate.
02 - In a separate bowl, combine all seasoned flour ingredients and mix well to evenly distribute the spices.
03 - Remove each chicken piece from the marinade, allowing excess liquid to drip off. Dredge thoroughly in the seasoned flour, pressing firmly to ensure full coverage. Place coated pieces on a rack and rest for 10 minutes to adhere.
04 - Heat vegetable oil in a deep fryer or a large heavy-bottomed pot to 340°F (approximately 170°C).
05 - Fry chicken in batches without overcrowding the oil for 12 to 15 minutes, turning occasionally until golden brown and the 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 Tips:

01 -
  • You'll nail that unmistakable crispy exterior that stays crunchy even when it cools down.
  • The spice blend is layered and complex, so every bite tastes restaurant-quality without any shortcuts.
  • Once you master this, you'll never crave takeout fried chicken the same way again.
02 -
  • Oil temperature fluctuates—if it drops below 160°C, your chicken absorbs oil instead of crisping, so check it frequently with a thermometer.
  • The double-dip method (buttermilk, flour, buttermilk, flour again) creates an impossibly crunchy crust, but only if you let each layer dry slightly between dips.
03 -
  • Keep your oil clean by straining out flour bits between batches—they burn and taste bitter, sabotaging your second and third batches.
  • Skin-on chicken with the bone still in is non-negotiable; breasts get dry and thighs or drumsticks stay tender and flavorful.
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