KFC Crispy Chicken Seasoning Hack (Printable)

A flavorful spice blend creates an irresistibly crispy coating for fried chicken with classic, bold tastes.

# What You’ll Use:

→ Chicken

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

→ Marinade

02 - 1 cup buttermilk
03 - 1 teaspoon salt
04 - 0.5 teaspoon 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 - 0.5 teaspoon celery salt
13 - 0.5 teaspoon ground white pepper
14 - 0.5 teaspoon ground black pepper
15 - 0.5 teaspoon mustard powder
16 - 0.5 teaspoon ground ginger
17 - 0.5 teaspoon cayenne pepper
18 - 0.5 teaspoon ground sage
19 - 1 teaspoon salt

→ For Frying

20 - 4 cups vegetable oil (for deep frying)

# How-To:

01 - In a large bowl, whisk together buttermilk, salt, and black pepper. Add chicken pieces and turn to coat evenly. Cover and refrigerate for at least 1 hour, preferably overnight for enhanced flavor.
02 - Combine all seasoned flour ingredients in a separate bowl. Mix thoroughly to distribute spices uniformly.
03 - Remove chicken from marinade, allowing excess to drip off. Dredge each piece in seasoned flour, pressing firmly to ensure an even coating. Place coated pieces on a rack and rest for 10 minutes to help 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 for 12 to 15 minutes, turning occasionally until golden brown and thoroughly cooked (internal temperature of 165°F/75°C).
06 - Transfer fried chicken to a wire rack or paper towels to drain excess oil. Allow to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • The spice blend recreates that signature KFC flavor without any mystery ingredients or weird additives.
  • Once you master the technique, you'll have crispy, juicy chicken that costs a fraction of the restaurant version and tastes fresher.
02 -
  • If your chicken comes out greasy, your oil temperature dropped too low—invest in a cheap kitchen thermometer because eyeballing it is a gamble.
  • The double-dip trick (buttermilk again, then flour again) creates an impossibly thick, crispy crust that's worth the extra step when you're trying to impress someone.
03 -
  • Don't let the marinating chicken sit out on the counter—bacteria loves buttermilk at room temperature, so keep it in the fridge even if you're only leaving it for an hour.
  • The celery salt and mustard powder are the subtle notes that separate this from generic fried chicken; don't skip them or substitute, as they're what makes people wonder what restaurant you've been holding out on.
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