KFC Crispy Chicken Seasoning (Printer View)

A secret spice blend delivers crispy, flavorful coating on tender marinated chicken for classic American taste.

# Components:

→ 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 cups vegetable oil (for deep frying)

# Method:

01 - Whisk buttermilk, salt, and black pepper in a large bowl. Add chicken pieces, turning to coat thoroughly. Cover and refrigerate for at least 1 hour or overnight for enhanced flavor.
02 - Combine all seasoned flour ingredients in a separate bowl. Stir well to evenly distribute spices throughout the flour mixture.
03 - Remove chicken from marinade, allowing excess to drip off. Dredge each piece in the seasoned flour, pressing firmly to ensure an even coating. Place coated pieces on a rack and rest for 10 minutes to help the coating adhere.
04 - Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 340°F (170°C).
05 - Fry chicken pieces in batches without crowding the pot for 12 to 15 minutes, turning occasionally for even browning, until golden and cooked through (internal temperature 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 Advice:

01 -
  • The spice blend is so close to the original that people genuinely can't tell the difference between homemade and restaurant versions.
  • You'll finally understand why that one fast food place costs so much when you taste how restaurant-quality chicken can come from your own kitchen.
  • The buttermilk marinade creates a tenderness that rivals any expensive chicken you could buy.
02 -
  • Double-dipping actually works—after your first flour coat, dip the chicken back into buttermilk, then coat in flour again for a noticeably thicker, crunchier shell that rivals any restaurant.
  • Oil temperature is non-negotiable; too cool and your chicken absorbs oil instead of cooking, too hot and the outside burns before the inside finishes, so use a thermometer every single time.
  • That 10-minute rest before frying isn't wasted time; it's when the coating sets and bonds to the chicken, transforming it from a loose layer into something that shatters when you bite.
03 -
  • Never skip the buttermilk marinade or the 10-minute rest after coating—these two steps alone are what separate restaurant-quality chicken from home versions.
  • If your oil starts to look cloudy or discolored during frying, strain it through a fine mesh strainer or cheesecloth; clean oil fries chicken better and keeps its flavor neutral.
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