Fried Chicken – with the most insanely crispy, thick craggy crust heavily seasoned with a KFC copycat “11 secret herbs and spices”! This recipe uses a Southern buttermilk marinade to make the flesh juicy all the way through, and a breading secret trick for how to make fried chicken with an ultra crunchy, nubbly crust.
Serve with French fries and potato with gravy for an epic homemade KFC experience at home.
Fried Chicken
I’m going to call it (obnoxious as it is) – this fried chicken is better than KFC. There’s not a trace of soggy skin anywhere (all you closet KFC lovers know exactly what I’m talking about!) and the crust is thicker and craggier.
Every inch of this crust is insanely crunchy, and there’s loads of those nubbly bits that get extra crunchy. The seasoning is satisfyingly spot on – strong but not outrageously overpowering – the buttermilk marinated flesh is tender and juicy all the way through, and the deep golden colour is sheer perfection.
Seriously, what kind of human being could resist a piping hot pile of freshly made fried chicken?? {Vegetarians are excused}
The seasoning for this fried chicken is a KFC copycat. 11 Secret Herbs & Spices!
What you need to make the best Fried Chicken
Here’s what you need.
11 Secret Herbs and Spices (lots of it). And not much else!
The Seasoning is a KFC copycat. There’s 1.5 tablespoons of pepper in it which sounds like a lot. But trust me, you need it for the KFC flavour and it doesn’t make it spicy. Also, remember that only a certain amount ends up stuck to the chicken itself!
Buttermilk – in true Southern style, the chicken is marinated in a salted buttermilk. Brilliant for tenderising the chicken and injecting it with salt;
Egg helps the flour stick better;
Cornflour / cornstarch – makes the crust crispy but not tough. Pretty standard inclusion in fried chicken breading;
Flour – just plain white, all purpose flour; and
Oil – vegetable, canola or peanut oil, for neutral flavour and ability to heat to the temperature needed without burning the chicken or the oil smoking.
No seasoning in marinade?
I don’t put Seasoning into the buttermilk marinade. Reason being that the crust is quite heavily seasoned (it’s unsatisfying if it’s not flavoured enough) so if the chicken flesh is also seasoned, it’s just too much of the same flavour.
It’s just tastier to have that awesome contrast of juicy chicken flavour inside (salted but not flavoured) and the wickedly crunchy, seasoned crust on the outside. It’s the KFC way!
How to make Fried Chicken
And here’s how to make it (video below super helpful I think!):
Marinate chicken overnight in buttermilk brine – this salts the flesh all the way through and makes it beautifully tender and juicy (also gives you room for error in cook time);
Drizzle some brine in the seasoned flour and rub in to make lumps = extra nubbly craggy bits on crust. 🌟Secret trick that makes the crust so epic!🌟
Coat chicken in flour then fry until golden.
How long does it take chicken to fry?
Thighs and drumsticks take 8 minutes, or until the internal temperature in centre of thickest part is 75°C / 167°F. Breast takes around 7 minutes (internal temperature at thickest part 65°C / 150°F).
Reusing the oil
Typically, oil used for deep frying can be reused 3 times or so once it’s been cleaned. However, I find that for Fried Chicken, it’s usually only good for one more batch of Fried Chicken or similarly flavoured food. I think the oil just gets too tainted by the heavily flavoured breading and while the oil can be cleaned of all the bits in it, you can’t remove the flavour.
To remove impurities, I find the best and easiest way is a Cook’s Illustrated method using a cornflour/cornstarch and water method, cooked in the oil over low heat until it solidifies and captures all the impurities. Strain the cornflour “jelly”, then store the oil for another use. (PS Using a fine strainer isn’t good enough to filter the oil after this recipe, you’d need to use a coffee filter or similar which takes ages. But for other fried recipes like Honey Chicken and Sweet & Sour Pork, straining is fine).
What to serve with fried chicken
For the full homemade KFC experience, serve it with Coleslaw*, chips, KFC copycat potato and gravy.
For a Southern meal, add a side of steamed or grilled corn, cornbread, Slaw, Potato Salad and Southern Baked Beans. A fully loaded plate – my style!
* If you or your hips are anti mayo, try the RecipeTin No Mayo Coleslaw – it’s very, very good!
Some great sides for fried chicken!
I know deep frying is an effort. Preparing, cleaning up, disposing of the oil.
And – well, you know. My hips prefer me to avoid fried foods. 😩
Therefore I don’t deep fry often. So when I do, I make sure it’s worth it.
THIS is worth it!!!
Serve with French fries and potato with gravy for an epic homemade KFC experience at home.
– Nagi x
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Fried Chicken – ultra craggy crispy crust!
Ingredients
- 1.8 kg/ 3.6lb bone in, skin on small thighs (< 200g/7oz), drumsticks, whole wings, breast (< 200g/7oz) (Note 1)
Buttermilk marinade:
- 1 cup buttermilk (Note 2 for sub)
- 1 tbsp salt
- 1 egg
Fried Chicken Breading (Note 9):
- 2 1/4 cups flour , plain / all purpose
- 3/4 cup corn flour / cornstarch
KFC 11 Secret Herbs and Spices (Note 9):
- 3 tsp salt
- 3/4 tsp celery salt
- 1.5 tbsp black pepper (Note 2)
- 1.5 tsp sweet paprika (ie. not hot or smoked)
- 1/2 tsp cayenne pepper , optional
- 1.5 tsp onion powder
- 3 tsp garlic powder
- 1 tsp mustard powder
- 3/4 tsp ginger powder
- 1.5 tsp dried thyme
- 1.5 tsp dried oregano
To fry:
- 1.5 – 2 litres / quarts vegetable oil (or canola or peanut, Note 8 for re-use)
Instructions
Buttermilk Marinade Chicken:
- Mix Marinade in a bowl until salt dissolves.
- Pour over chicken in ziplock bag, massage to coat chicken. Press out excess air, seal, refrigerate 12 to 24 hours, turning once or twice.
- Pour chicken and marinade into large bowl.
Breading mixture:
- Whisk together Breading and all KFC Secret Herbs & Spices.
- Drizzle 4.5 tablespoons of Marinade into flour mixture. Use fingers to rub in so you get lots of pea sized lumpy bits all throughout (this creates extra super crunchy craggy bits).
- Spread out in a shallow dish or pan (easier to work with).
Prepare to cook (work in specified order of steps):
- Preheat oven to 80°C/175°F and place rack on tray – to keep chicken warm. (Note 3)
- Add oil to a wide, heavy based pot to a depth of 6 cm / 2.5 ” (my 26cm/10.5″ cast iron pot = 1.75L/quarts oil, Note 4)
- Heat oil over medium to medium high heat to 180°C/350°F – maintain temp as best you can (Note 5).
Breading:
- Cooking order: Start with thighs and drumsticks, wings next and cook breast last. (Note 6).
- Squidge a piece of chicken in remaining marinade, place in flour.
- Coat well, pressing very firmly to adhere. Transfer to plate.
- Coat 2 or 3 more pieces – just for one cooking batch, covering oil surface in single layer. (Note 7)
Frying:
- Carefully place chicken in oil – it will bubble energetically but it will not spit.
- Once chicken is in, oil temperature should drop to 150°C/300°C – adjust heat to target this.
- DO NOT TOUCH chicken for 2 minutes – to let the crust bond with the chicken skin. After this, you can move them around but oil should be deep enough that you do not need to flip (but you can if you want!).
- Thighs and drumsticks – cook for 8 minutes (wings for 5 minutes), or until deep golden brown and internal temperature at thickest part is 75°C / 167°F.
- Breast – fry for 6 minutes or until internal temperature at thickest part is 65°C / 150°F (time depends on size).
- Place onto rack and keep warm in oven. Repeat with remaining chicken, coating each batch just prior to cooking.
- Serve immediately!
- Classic sides: Coleslaw, KFC copycat potato and gravy, steamed or grilled corn, cornbread or soft rolls, fries, potato salad, Southern Baked Beans!
Recipe Notes:
- Might seem like a lot of pepper, but it’s key to KFC flavour and doesn’t make it spicy. Remember that not much of the seasoning actually ends up on each piece of chicken.
- Hot & Spicy version – just add 2 tsp cayenne pepper into the breading! That will give it a nice buzz (but won’t blow your head off)
- There is more breading coating flour than you need, so you’ll throw out 1 cup or so. As wasteful as it sounds, I’ve tried using less and it gets messy/hard with the last pieces. So I conceded and upped the breading quantity – because this recipe is all about the crust!
Nutrition Information:
Life of Dozer
He was booted out while I was deep frying. But other than that, he was firmly planted next to the shoot table for every second while I was filming and photographing this chicken!!!
Nagi, your recipe rocks! Tastes better than the KFC and crunchier. Everyone enjoyed the fried chicken, including my 2 for kids.
I’m so glad you loved it Christopher!!! N x
Nagi, your recipe rocks! Tastes better than the KFC and crunchier. Everyone enjoyed the fried chicken, including my 2 for pets.
Heads up: both onion and garlic are toxic for cats and dogs.
Hi nagi … loooks sooo delicious will this recipe work with chicken tenders?
Hi Sussanna, yes it will, although they will cook quicker 🙂 N x
I kept promising my daughter I would make this recipe for her. She’s a fried chicken fanatic. I don’t fry – it was considered a sin in my family as a kid so never learned how. Read your directions and notes, and it turned out great. Everyone was very happy with dinner tonight. Thank you!!
I’m so glad it was a hit Marianne! N x
I used finely diced scotch bonnet pepper onion n celery in the brine becaus4 I didn’t have onion power or celery salt. Hope this works out
Love to know how you went Richard! N x
NAGI NAGI…….it was ahhhmazing….kids were fighting over the last pieces…
Outcome is as awesome as promised in the recipe
Everyone must try.
Your instructions and tips are very helpful yet precise.
Bless You Honey 🙂
Thanks so much Zoe! N x
Amazing Nagi. We made it with tenderloins as the kids prefer it. Had it with your mash and gravy and daughter whipped up your dinner rolls. It was better than KFC!
If I was to try making this with gluten free flour should I still add the cornflour?
Hi Melanie – GF flour doesn’t seem to brown as much as – love to know how it turns out! N x
I made a few changes. I didn’t have chicken so used cauliflower. I used GF flour. I added the cornflour. I also used almond milk and Apple cider vinegar instead of buttermilk for the marinade. I also added some siracha to it. I sprayed them liberally with oil to get all the craggily bits and cooked them in the airfryer for 20 mins. I wish i could attach a picture. I am NEVER eating cauliflower any other way!
My son said now we don’t need to go to KFC. It was so good. I followed the recipe to the letter and kept warm in my Air fryer(Phillips) Everyone needs to cook this!
Hi Sandy, have you tried cooking it in the air fryer yet as I have an air fryer & prefer to cook it that way if possible.
Nagi can we cook in the air fryer?
That’s great to hear Sandy!! Wahoo! N x
Just like the real thing – I really enjoyed making this – & not an empty plate in the house!
Nagi – do you think this would work in an air fryer?
I haven’t tried to be honest Brendon – I feel like you really need to fry it to get that crisp crust without it sticking to everything though – N x
This was the best fried chicken recipe I have ever tried. The chicken was juicy and I loved the coating. Couldn’t find celery salt so made it without. Thanks a bunch!!!
Hi Nagi!
I love your recipes 👍 please can you tell me where I can find mustard powder? I’ve looked in coles, woolies & Harris farm without luck! Should it be with the normal spice and herbs?
Thank you!
Hi Annie, yes you can find it in Woolworths and Coles in the spice section 🙂 N x
This is a winner 🥇 It is going to be our go-to fried chicken recipe in our house from now on! My goodness, this is so tasty, juicy and CRISPY! Way easier and less messy than other recipes I’ve tried.
I’ve never successfully been able to keep the chicken stay crispy once I leave it in oven, but Nagi, your recipe hit the nail on the head.
Love spicy chicken so upped the spice by adding some Valentina extra hot sauce in the brine. Thank you so much for this recipe 🙏🏻🙏🏻🙏🏻
Wahoo, I’m so glad you love it Sarwat!! N x
This sounds soooo yummy! Can it be modified to make chicken nuggets?
Hi Laura, sure can! N x
Would this work cooked in the oven only I don’t like frying things??
Hi Kerrie, no sorry – you need the oil for this one! N x
I was hospitalised from food poisoning from KFC 18mths a go and haven’t eaten it since. Can’t bear the thought! I’m so glad to have this recipe now, – I can get the yummy fried chicken fix without the fear of being sick! Thank you!
Oh no Kiki!!! Make it at home – you’ll love it! N x
Unbelievable. I couldn’t get celery salt and forgot the mustard but it still tasted great. The kids said it was better than KFC. We’re in NZ and KFC will reopen tomorrow under COVID-19 alert L3 But we won’t be queuing!!!
Perfect Yanski!!! N x
Hi Nagi, I have used a few recipes for copycat KFC, but were either too bland, too salty, too peppery or the crust went soggy. This is a winner for me, the crust was still crunchy the next day.
I used boneless chicken thighs – cut in half and slightly flattened, and followed your tip for pouring a small amount of the Buttermilk brine into the flour mix, oh, the wonderful craggy, crunchy bits it made!
Thanks so much for this recipe, will be on rotation as the once a month “naughty meal” 🙂
YESSS!!! I’m so glad you tried this one and loved it Tans 🙌
Is your tablespoon measurement (Aus) 20ml or (USA) 15ml?
Thanks
Hi Kiki, my tablespoon measure is 15ml – N x
Followed exactly according to your recipes for mashed potatoes and gravy to go with the fried chicken. Sooooooooo good!!! Love you Nagi!! Thank you ❤️