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!
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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!
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Buttermilk – in true Southern style, the chicken is marinated in a salted buttermilk. Brilliant for tenderising the chicken and injecting it with salt;
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Egg helps the flour stick better;
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Cornflour / cornstarch – makes the crust crispy but not tough. Pretty standard inclusion in fried chicken breading;
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Flour – just plain white, all purpose flour; and
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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!):
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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);
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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!🌟
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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!!!
Amazing-crunchy outside, very moist and tender inside.
Nobody answered my question about air frying this chicken so I had a go. It worked perfectly in my air fryer. I am making some more tomorrow so I will note what time and temp it took to cook them and let all you air frying chefs know. Nagi recipe tasted better then KFC! And much less fat content cooked in my air fryer.
Hi Stuart, just wondering what time and temp worked best for you? Giving this a go soon. Thanks!
The chicken I made came out lovely But I cannot tell you how I cooked them I tried a second time and they came out over cooked because I didn’t take into consideration it was a smaller chicken.
The imported steps are preheat the fryer at 190c for 6 mins and don’t over crowed the basket with chicken. The 3rd time I cooked them I checked the internal temp with a meat thermometer the temp they are cooked was 73-75c. The 3rd lot I made preheating the fryer and taking them out when cooked to 73-75c turned out the best so far. Don’t forget to spry the chicken with oil. I did not turn my chicken as I have a round cooling rack that fits into my airdryer.
Hey Stuart, thanks for confirming that this is great in the air fryer, did you do it again and note the time and temp0erature please?
How did you go air frying the chicken
Hey Stuart, just wondering if you figured out time and temp, and whether that was boneless or bone in chicken? Thanks
After years trying many different recipes with varying success, then having to accommodate a coeliac husband, I finally The One fried chicken recipe. Absolutely flawless, every time.
I’ve made this by frying but now have and air fryer, Can I air fry this instead?
Can this be cooked in an air fryer?
Hi Nagi
If I was a billionaire I would engage you 365 days a year – leap year day off!!!
As usual this recipe is great but my store bought chicken Coles/Woolies – releases a lot of water and I keep changing it for fresh oil. Ugh!!! Should I keep going without changing?
Absolutely sensational! We also made the potato mash and gravy, and the coleslaw. Was a very happy Father’s Day lunch. Silence around the table except for ooohs and mmmmmmms. Thank you Nagi – my kids have claimed you as part of our family x
I added about 25 of crumbled up pork rind to the breading mixture. Super crunch..!
Okay, so I took some liberties with the recipe. I used sous vide to cook the legs and thighs in buttermilk and the seasoning.
I didn’t add any liquid to the dredge and I deep fried the chicken until it was golden brown.
Delicious flavor! Loved the copycat KFC gravy as written!
The best and easiest fried chicken I have ever cooked. Easy to follow recipe. Yum!
Wow! Wow! The best fried chicken I’ve ever made! So flavorful.
The BEST Fried Chicken that I have made in my 54 years! (And I’ve made a few!) Absolutely delicious and so incredibly succulent. I highly recommend this recipe. It is THAT good!
Husband approved! Seasoning is perfect.
Kids loved it. It is easy to make and delicious! I only had time to let it marinate 4 hours. Will make it again for sure.
Kids loved it. It is easy to make and delicicuous! I only had time to let it marinate 4 hours.
Is the metric value for flour correct above? Seems a little off and not sure which version to use. Thank you!
No worries, I went with ‘cups’ and the breading was divine! 👌
KFC style fried chicken recipe a winner.
Good crunchy coating. We used hammered chicken single breasts and made kfc burgers!! 1/2 single breast per bun. ALDI brioche buns…I’d add more pepper next time.
Wow!! This was delicious. Had a craving for crispy fried chicken and this totally hit the spot. Really clear instructions and fantastic result. Will definitely make again and again. Had it with crispy roast potatoes and your delicious chipotle cauliflower. Yummy yummy dinner. Thanks Nagi.
I think I’ve commented before…this is absolute perfection!! Served with your coleslaw, your cornmeal muffins, and some corn on the cob during the summer and it was unbelievably delicious. I am wondering if there is anything I need to know before trying this with chicken tenders. I am craving honey mustard and will be making my own for the first time. Fried tenders seem like the perfect pairing.
Coating was delicious, the tastiest I have used for my chicken. One thing was I used ground rock salt, so found some bites a little salty. I will use the other prepared salt next time !!