KFC Crispy Chicken Seasoning (Print view)

A secret spice blend delivers crispy, flavorful coating for perfectly cooked chicken with rich, savory notes.

# List of Ingredients:

→ Chicken

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

→ Marinade

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

→ Seasoned Flour

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

# Step-by-Step 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 or overnight for enhanced flavor.
02 - Combine all seasoned flour ingredients in a separate bowl and mix well to ensure even distribution of spices.
03 - Remove chicken from marinade, allowing excess to drip off. Press each piece firmly into the seasoned flour to achieve an even coating. Place coated pieces on a rack and rest for 10 minutes to help adherence.
04 - Preheat 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 - Transfer fried chicken to a wire rack or paper towels to drain excess oil. Allow to rest for 5 minutes before serving.

# Expert Suggestions:

01 -
  • That iconic crispy-yet-juicy texture you've been chasing is actually achievable at home with the right spice blend and technique.
  • The buttermilk marinade makes chicken surprisingly tender while the layered spices give you depth instead of just heat.
  • Once you nail this, you'll stop ordering takeout and start impressing people at your dinner table.
02 -
  • Oil temperature is everything—measure it with a thermometer, not guesswork, or you'll end up with soggy, oily chicken instead of crispy perfection.
  • Never skip the resting period after breading; those ten minutes on the rack let the coating adhere so it doesn't fall off in the oil and turn into sad, naked chicken.
  • Double-dipping (dredging in buttermilk again, then flour a second time) creates a crunchier, thicker crust that tastes even more like the real thing.
03 -
  • The double-dip technique (buttermilk, flour, buttermilk, flour) genuinely transforms the texture into something almost professionally crispy—try it once and you'll understand why I mentioned it twice.
  • Keep your oil at exactly 170°C throughout cooking; every few minutes, check the temperature because multiple batches cool it down faster than you'd expect.
Go Back