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
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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!!!
Hi Nagi, any tips to make the hot and spicy version of this? I moved from WA to VIC and didn’t realise that hit and spicy was only a seasonal thing over here 🙁
I hope this gets answered I miss hot and spicy soo much being in Canberra.
Hi, should the chicken be at room temperature before frying? To make sure it cooks well inside?
Hi Ciara,
You can if it makes you feel more comfortable. But remember that chicken at room temperature in itself can be a hygiene issue!
The chicken will cook even from fridge cold. If you’re worried about it not being cooked through, just always make sure you use a meat thermometer to check internal temp and you’ll never go wrong.
Hope this helps.
Is it possible to use a air fryer for this recipe?
Yes, you can use air fryer for this. It’s juicy, crispy and oil-free. I actually haven’t tried frying this in oil. For thighs, I cook it at 385F for 25 mins.
HI Barbara, I haven’t tried to be honest but would love to know if it works! N x
Omg! I have made this twice this week! First with thighs… yum and next with breasts cut into strips like tenders. The kids put them in long rolls with mayo and sweet chilli! 😋😋😋😋
How long did you cook the tenders?
About 4 minutes is enough to cook them through throughly 😊
About 4 minutes is enough for them to cook through thoroughly 😊
YES!! It’s totally addictive 🙂 N x
What adjustments would I need to make if I’m using skinless chicken thigh fillets?
So good! My son has been asking for fried chicken (we moved to Europe and can’t get KFC anymore) he ate half the recipe of chicken! Thanks will definitely make again 🙂
Best cure for exercising social distancing for coronavirus? Perusing Nagi’s website for recipes! Results: conversation, salivating, and depression as we need to avoid the grocery store and can’t make all this stuff now! THANKS Nagi, for making one of our fundamental needs so much fun!
The very best receipe for fried chicken I have come across.. Tried this last night and it was a hit!!
Have had family visiting from NZ. Made your beef stroganoff for them. It was so, so delic. that it was requested again a few days later! It was absolutely full of flavour and so tender. Also did your mango cheesecake. Went down a treat too look forward to trying some more of your recipes.🙂
Wahoo! That’s great to hear G! N x
Amazing! I forgot to put salt in the buttermilk but it was still delicious! As a result mine tasted less salty than the KFC version which is ok for me because I fed it to my baby as well and he likes it. I’ll try and remember next time to put salt in the buttermilk.
I used chicken breasts and they were juicy and crispy on the outside. Thank you so much, we were craving KFC but couldn’t go out because of corona isolation. This was even better!
Lots of love from Kenya. 🙂
Hi Nagi. Is it possible to fry using air fryer??
Please ignore. Clearly others have already thought about it as I saw other posts! I will give it a try
just wondering if you tried the air fryer…dying to try it myself but a lot of work if it doesn’t work out.Thanks
Crispiest, juiciest fried chicken I’ve ever had. I might add more cayenne next time to make a spicy version plus make the mash and gravy. I had some of your leftover soft rolls to use up this time.
Perfect Sue – sounds like a great idea! N x
My Mr. LOVES KFC so I made this as a valentine’s Day treat. I fear I have now created a monster…
Needless to say, this recipe is delicious! We plan to try it with the mash and gravy next time…
WOOT! That’s excellent Lola!
Thank you Nagi for yet another amazing recipe 😁 This was so so good!
Made it with the potato and gravy as well and the family have already requested for it again..:-)
Wahoo, that’s great to hear Yva!!
Nagi: Could this be done in the air-fryer?
I haven’t tried to be honest Charlie, but someone in the comments has said it is successful 🙂
Thank you!
Hi, Can I use boneless, skinless chicken pieces for this recipe?
Hi Jacki, you can, you’ll just need to adjust the cook time – N x
Okay, several people have asked if you could do this in an air fryer, so I decided to try it and the answer is YES, with a little bit of additional work.
First, let me say it was a lot of fun. I ended up with breaded mixture all over the bench, the floor and me – mainly due to incorrect size of breading tray. Then, when it came to eating it, I ended up with crunchy bits of crust all over the table, the floor and me again. Sensational – I am not sure about the taste equaling KFC, but hell, it didn’t matter because it was the tastiest fried chook that I have ever had!!!
All that I did different was to spray oil all over the chicken pieces before I put them into the air fryer (200 C for 24 minutes in mine – turned at half time). I must admit to trying only legs, cause that was all that I had on hand, but crikey they were good. I’ll try thighs next time. Sensational stuff Nagi – thank you. BTW, I reckon that your Butter Chook is your best recipe yet, but this ain’t far behind it.
This is GREAT to know Bob – thank you so much!! And the mess… Well… This is why dogs come in handy… 😏
Nagi, I cooked this up last night and it was great. Exactly as you promised. YUM!
With the marinating, and then making the breading mixture, and frying all the pieces a little at a time (to not crowd the pan and keep temp up) this is not a quick weekday meal. But the recipe is certainly a ‘keeper’!
I’m so glad you gave it a go Michael!!
Amazing! Best fried chicken and so easy. Fun weekend meal for the family. Thanks again for another delicious recipe. You never disappoint Nagi! Can’t wait to try your oven baked tenderloin recipe.
I’m so glad you loved them Alicia, thanks so much for letting me know!!
This was delicious! I made the gravy as well – it was a little pale so I added a dash of dark soy to adjust the colour 😊
Love this idea – I do this all the time to darken my gravy ☺️
We enjoyed every crumbly bit of the two chickens we fried up! Better cold than hot in my opinion – seasoning is a bit strong when hot but perfect when cold. We used avocado oil for frying. Absolutely never going to be an every day dish for us but so much fun to make, eat, and enjoy every year or so. Thanks!
YES!! I hear you Cathy, Fried Chicken is a special treat for me too 🙂 But so SO good, right?? Hard to find a crust that crunchy at any restaurant! N xx
YES, so so so good!
Hi Nagi, I tried this wonderful sounding recipe but unfortunately, the breading wouldn’t stay adhered to the chicken to form a crust. It just fell off. I tried several different methods, including just using Panko breadcrumbs, but even that just washed off. I even tried wiping part of the marinade off, dunking in additional egg before breading – but no go. I’m maybe thinking too much buttermilk or the chicken was too cold. Chicken was marinated for 24hrs in the buttermilk, which made the chicken so tasty.
Any thoughts?
Thanks
Tom
Oil temp was 180C,
Hi Tom,
I find with fried chicken that it’s important not to touch the chicken at all for a couple of minutes, once it goes in the oil. The crust needs time to bond with the chicken skin and set (don’t worry, the pieces won’t stick together). Otherwise, the crust can fall off. After a couple of mins in the fryer you can fiddle and shift around to your heart’s content!
Another tip is to make sure you really press on that flour coating. If it’s not enough, it will be too thin and can slide off. So pack that stuff on good.
Happy fryin’!
Alberto D
Hi Tom, sorry you had issues here!! The buttermilk marinade helps act like a glue so the breading mix should adhere to it. I’m not sure why it wasn’t working for you! N x