KFC Crispy Chicken Seasoning (Printable)

A secret spice blend creates an irresistibly crispy, flavorful coating perfect for fried chicken lovers.

# What You’ll Need:

→ Chicken

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

→ Marinade

02 - 1 cup buttermilk
03 - 1 teaspoon salt
04 - ½ 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 - ½ teaspoon celery salt
13 - ½ teaspoon ground white pepper
14 - ½ teaspoon ground black pepper
15 - ½ teaspoon mustard powder
16 - ½ teaspoon ground ginger
17 - ½ teaspoon cayenne pepper
18 - ½ teaspoon ground sage
19 - 1 teaspoon salt

→ For Frying

20 - 4 cups vegetable oil

# How-To:

01 - Whisk buttermilk, salt, and black pepper in a large bowl. Add chicken pieces, turning to coat evenly. Cover and refrigerate for at least 1 hour or overnight for enhanced flavor.
02 - Combine all seasoned flour ingredients in a separate bowl. Stir thoroughly to blend spices evenly throughout the flour.
03 - Remove chicken from marinade, allowing excess to drip off. Dredge each piece in seasoned flour, pressing firmly for a uniform coating. Place coated chicken on a rack and let rest for 10 minutes to set the crust.
04 - Preheat vegetable oil in a deep fryer or heavy pot to 340°F.
05 - Fry chicken in batches without overcrowding for 12 to 15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
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 -
  • That crispy, shatteringly golden exterior with a flavor complexity that makes people ask what your secret ingredient is (spoiler: there isn't just one).
  • Once you nail the spice blend, you'll make this instead of ordering takeout because it costs a fraction of the price and tastes even better.
02 -
  • The oil temperature is non-negotiable; too cool and you get a greasy, pale coating that never crisps; too hot and you burn the outside before the inside cooks.
  • Double-dipping (another buttermilk dip after the first flour coating, then flour again) creates an absolutely shatteringly crispy exterior that honestly changed my entire understanding of fried chicken texture.
03 -
  • That moment when the coating starts floating up in the oil means you've hit the perfect temperature and the crust is setting—watch for it and you'll know visually when things are going right.
  • Save your leftover spice blend in an airtight container; it keeps for months and suddenly becomes your go-to seasoning for roasted vegetables, popcorn, or anything else that needs a savory lift.
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