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!! My husband loves fried chicken and buys KFC once every few months. The house always smells afterwards and he always feel really greasy. This fried chicken was tasty, moist and didn’t have an oily feel. Will making this once a month for our take out night!!!
As always Nagi, you hit the nail on the head with this one! I think I’ve now tried around 65% of your recipes, and not a single one has lacked.
For others who intend to make this for the first time, a couple of pointers that will avoid some of the other issues folks are having:
– Salt: don’t use fine table salt! It will be over salted. I use Maldon sea salt flakes and it comes out perfect when done according to recipe.
– Herbs and spices: if you are not getting the full flavour hit you expect, it will likely come down to your dried thyme and oregano. Use a mortar and pestle to grind them down first, then measure the quantities according to recipe.
– Oil temperature: this is actually quite critical to ensure the breading doesn’t overcook, which ensures the flavours don’t get cooked out. I found that adjusting the temperature down slightly for the thighs etc, and slightly increasing the cook time, made a big difference to the end result. Maintaining the temperature is crucial, and can be done, albeit with some extra effort.
– Oil type: Having made this with two different oils (vegetable and peanut), the peanut oil hands down had the best finish.
Happy cooking! 🙂
Does this recipe work ok using Gluten free flour?
Nagi – I love you and all of your recipes. This one was flavourful, but oh my goodness the salt! I am definitely going to make this recipe again but shall at least halve the salt. Wish I had read the reviews in regard to salt before I cooked! Still a great dish!
For those wondering, yes, you can cook this in an air fryer and it turns out great! I’m sure frying it will take it to the next level but for those being more careful with fat intake, this is a great option. I can fit 4 pieces (wing/drumsticks) into my air fryer in a silicone tray, coat liberally with spray oil, 15 minutes at 180c on one side, flip, spray and another 15 minutes. Tastes amazing and is so juicy!!!
I made this today with the KFC style gravy. My husband really liked it but he said the chicken was too salty. I will omit the salt next time or use very little
Can you cook the wings in an air fryer?
Fabulous! Only changes I made were that I only had 3 hours to marinate the drumsticks I had, cooked in deep fryer until 90C (like my chicken juicy but not clinging to the bone) and used air fryer to keep warm. Tender, tasty and so crunchy. Served with steamed corn cobs, home made fries and Nagi’s gravy. Fantastic meal! ❤️
Absolutely fantastic! Only had 3 hours to marinate, cooked in deep fryer until 90C (like chicken juicy but it has to be falling off the bone) and kept warm in airfryer at stated 80C. Served with steamed corn, home made chips and Nagi’s gravy. Nothing like KFC because it was juicy, super crunchy and so tasty. 💕
So tasty! My family couldn’t get enough. I made this with chicken breast cut into strips and it was crunchy, salty and delicious. Marinated the evening before in the fridge, really easy.
I would be very interested to see if it works in the Airfryer.
I’ve tried several copycat recipes for KFC and this one is as close as I’ve come. I found it to be still lacking in flavour although the KCF flavour is there it’s still not enough. I added salt and cracked pepper to the chicken on my plate and felt like we were closer to the mark so next time and there certainly will be a next time I’m going to add more Salt and Pepper and I think we will hit the jackpot. The texture, colour and crunch is fantastic. Well done Nagi you’ve come as close to the real thing as I’ve seen and yes I agree the crumb and chicken is better than KFC.
I really liked how well the spice mix was a close match for the real deal. First time I used a couple of chicken breasts cut into strips and they turned out nice and juicy after soaking overnight in the butter milk . After this worked nicely I went and brought a whole chicken and chopped it up like what would normally be sold in a bucket.
My Comment
One thing I was afraid of from the outset was the amount of salt in the buttermilk marinade and I halved this to 1/2 Tbs.
The actual amount of salt/saltiness will really depend on the grade of salt, one Tbs of course cooking salt is less salt than a Tbs of fine ground salt. We found the 1/2 Tbs in the butter milk was sufficient.
This recipe was easy but time consuming and messy. We thought it lacked flavour. If we make it again we’ll double the herbs & spices. Was surprised how quickly the chicken cooked too.
I had high hopes for this but I’m afraid it wasn’t great for me. Followed the exact quantities for herbs and spices but overall all I could taste was salt and the other 10 herbs and spices seemed to disappear. I used tenders because they are what I had and 6 minutes frying in a wok with 1 litre of oil had them cooked to 74 degrees but the breading was a bit overcooked so maybe my oil was too hot – no thermometer so I used the wooden spoon for bubbles and adjusted (nice and nobbly though) – chicken was still very moist and tender (24 hour marinade). Don’t think I’ll make it again and might just keep fried chicken as a rare treat when out for a beer. Incidentally I made Nagi’s Fennel Salad to accompany as I thought it a good refreshing alternative to coleslaw (which my husband doesn’t like) and it is a winner. Very delicious and we have enjoyed this a couple of times with steak and now with the chicken and so easy!!
I just wanted to add that there were a couple of pieces left over which my husband had the next day on a sandwich. The flavour of the breading was actually better and the other spices were more prevalent rather than just salt.
This was fun to make and incredibly tasty!
It really does taste better than KFC, my favorite fried chicken recipe so far.
We used boneless fillets and made burgers with the ‘pepper sauce’ recipe, the kids loved it.
Thanks Nagi 👌
Could I use this seasoning to make popcorn chicken instead of bone-in chicken pieces?
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?