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Fried Chicken

By:Nagi
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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.

Photo of Fried Chicken with fries and potatoes and gravy

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}

Fried Chicken on a tray being kept warm in the oven

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!

Ingredients for Fried Chicken

  • 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.

Marinating Southern Fried Chicken in buttermilk

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!

Close up showing inside of Fried Chicken

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 to make Fried Chicken

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).

Pile of Fried Chicken with sides - Coleslaw, fries, potato and gravy

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!

Close up of juicy Coleslaw in a glass bowl
Coleslaw
Close up of a piece of Cornbread with butter and honey
Cornbread recipe
Pot of Southern Baked Beans with Bacon
Homemade Baked Beans with Bacon (Southern Style)
Serving No Mayo Coleslaw (Apple Slaw)
Our Best NO MAYO Coleslaw
A classic potato salad made epic by pouring French dressing over the potatoes while cooked so it absorbs the flavour. The BEST potato salad I've ever had! www.recipetineats.com
Potato Salad
These No Knead Dinner Rolls are like magic! Astonishingly easy, no stand mixer, just mix the ingredients in a bowl! recipetineats.com
Soft No Knead Dinner Rolls
Stack of Grilled Corn with melting butter
How to Grill Corn

Dunking Fried Chicken into potato and gravy

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!!! – Nagi x

PS Don’t ask me for a chips recipe yet, I’m still not happy with my homemade ones! But if you want KFC style potato and gravy (as seen in the video), here is the recipe!  drop a comment below and I’ll be happy to share it. 

Watch how to make it

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Ultra Crispy Fried Chicken

Fried Chicken - ultra craggy crispy crust!

Author: Nagi
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Mains
Southern, Western
4.98 from 78 votes
Servings10 - 14 pieces
Tap or hover to scale
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Recipe video above. This is a fried chicken recipe that's made using a technique that yields an incredible super crunchy, really craggy crust with loads of nubbly bits that get extra crunchy! Seasoned with a KFC copycat 11 Secret Herbs and Spices - but it's better than KFC, there's no trace of soggy bits at all! Flesh is juicy all the way through thanks to a classic Southern buttermilk marinade (read in post why there's no spices in the marinade!).

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:

1. Chicken - I buy bone in thighs, drumsticks and wings for ease. For true KFC/Southern experience, cut up your own chicken so you get breast pieces as well - ensure you keep the skin on and bone in. Cut breast into 2 pieces through the bone.
Small pieces for thighs and breast is better - 200g/7oz or less, to ensure they cook through so you don't need to worry about fuss with finishing them in the oven. I've cooked 220g/7.7oz bone in thighs with no problems. If they get to 250g/8.8oz then you either need to take them to very deep golden in the oil OR finish in oven. 
2. Buttermilk - make your own if you can't find any. Add 1 tsp white vinegar into milk, stir, leave 10 minutes. Will curdle. Use per recipe.
3. Keeping chicken warm - this is the temp at which chicken will stay warm, keep the coating crispy but will not continue to cook the chicken inside. Rack required to ensure underside of chicken stays super crispy.
4. Frying vessel - I feel safe using a heavy cast iron pot. For most oil efficiency, use a wok - shape means you will use about 30% less oil with same surface area for frying. If you have a deep fryer, I salute you!
5. Oil temperature - use a thermometer or surface scanner thermometer. If you don't have one, test by throwing in a lump of breading - should sizzle straight away but not burn quickly. OR stick a bamboo chopstick in and touch the base of the pot - if bubbles rise from floor of pot, oil is hot enough.
Cook time will vary based on factors like chicken size, pot heat retention, stability of stove etc. Best to use thermometer to check internal temperature. The cook times provided in the recipe are for the chicken weights specified and heat oil temps provided, assuming a cast iron pot is used. Also use crust colour as a guide.
6. Cooking order - thighs and drumsticks cook in the same time, cook together first. Then wings, then do breast last. Reason: dark meat stays juicier in warmed oven, and breast cooks faster.
7. Batch cooking - don't coat all chicken then leave it lying around while you cook a batch, it will sweat and crust will be compromised.
8. Oil reuse - One reason I don't deep fry much is because I hate the oil wastage! I clean my oil using this simple cornflour/cornstarch method from Cooks Illustrated. Usually, I comfortably re-use oil 3 times once cleaned. Unfortunately with Fried Chicken, I find that it's reusable only once more. Partly because of the strength of the seasonings and partly because you cook with it for a good 25 minutes which is using the oil a lot more than usual deep frying recipes.
9. Breading mixture 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!
10. Recipe source: Some techniques adapted from Kenji’s recipe on Serious Eats with some steps simplified / amended based on my testing. Spices are my KFC copycat “11 secret herbs and spices” mix.
11. Nutrition impossible to calculate so I'm sharing the KFC nutrition for 100g / 3.5 oz KFC fried chicken (no bone)

Nutrition Information:

Serving: 100gCalories: 280cal (14%)Carbohydrates: 9.4g (3%)Protein: 21.8g (44%)Fat: 17.3g (27%)Saturated Fat: 3.7g (23%)Sodium: 589mg (26%)Sugar: 1.5g (2%)
Keywords: fried chicken, KFC chicken recipe, southern fried chicken
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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!!!

Dozer panting over Southern Fried Chicken

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

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413 Comments

  1. Ren says

    I don’t usually deep fry because, like you Nagi, I hate the oil wastage. I relented on the weekend and thought that I would try this recipe. Oh my goodness!!! It was sooooo good. Way better than KFC. I am pretty sure that hubby will be requesting this “treat” recipe again.
    Thanks for sharing this awesome recipe. x

    Reply

  5. Roger Wood says

    Tried this for the first time last week. I used exactly the specified amounts of everything but found the quantities of salt and pepper to be too overpowering, masking the taste of the other ingredients.

    Reply

  7. Jason says

    Beautifully crunchy and fab spice but maybe a little more heat in the mix and time in the oil for a proper cook through. will adapt and make this often, thanks Nags

    Reply

  9. Kelle Beatty says

    Really want to make tonight but saw to marinate 12-24 hours. Would it still turn out good if only marinating 3 hours ish?

    Reply

  10. Eric Williams says

    5 stars
    I finally made this tonight and it was AMAZING!! Followed the recipe verbatim and it came out super crunchy on the outside and really flavorful and moist on the inside. I plan to spice up the marinade and breading a bit to use with Buffalo wings! Thanks so much for this!!

    Reply

  11. Christine says

    I love all your recipes so I am sure this one will be amazing too. I want to make this for a crowd but wondering if I can fry it the day before and then air fryer it before serving?

    Reply

  12. Jenni says

    Hi Nagi,

    Thank you for this wonderful fried chicken recipe. It was great but the only problem I had was that the flour didn’t stick to the chicken. What am I doing wrong? 😞

    Reply

    • Nagi says

      Hi Jenni! If you brine in the buttermilk then it should definitely stick, then when you put it in the oil you need to not touch it for a while (time specified in the steps) in order to give the flour a chance to adhere. Resist probing! N xx

      Reply

  13. Mel says

    5 stars
    Cooked this again tonight with skinless breast and it was delightful. I’m going to cut it back to 10 secret herbs and spices next time because the oregano note is too strong for my palate (my family think I’m crazy). Going to replace that secret with equal amount of pepper.
    Thanks for yet another amazing recipe that delights families everywhere!

    Reply

  14. Julie says

    4 stars
    Yummy but … 🙁 Maybe because I used olive oil? Cooked in deep fryer but had to put in to cook further due to still being very pink inside. Used a combo of Drummies & Thighs, most of similar size. The coating ended up being overcooked, but still tasty in small amounts. Myrtle (Dozer’s Blue Heeler counter-part) enjoyed the left-overs! It was worth a try. Love all your other recipes I’ve tried! Some have become firm favourites that I cook every week. 🙂

    Reply

  16. Allison says

    5 stars
    OMG Nagi. I have made this twice now and it is a MASSIVE hit with my family. I’m not allowed to make snitty now because it has been replaced with this recipe. Oh and your gravy that goes with your banners and mash recipe is absolutely sensational. Your the best ❤. I’m making your Pad Thai tomorrow xxx

    Reply

    • Rayne says

      I haven’t tried this recipe yet. But I saw your comment about gravy that goes with bangers and mash. Which gravy is that? I tried a recipe search, and I can’t even find the bangers and mash recipe :(. Can you please give me links? TY so much.

      Reply

        • Rayne says

          I DID type bangers and mash in the search bar……..that’s what I said in the first reply………that recipe does NOT come up when I type bangers and mash in the search bar……

          Sorry…..but you made me sound like an idiot…..I know how to do a search. Whatever…..I can find a good gravy recipe elsewhere if you can’t even copy and paste a link for me.

          Reply

          • Allison says

            Rayne, Im sorry that you feel like that because I never intended to sound rude at all. I do not know how to share the link. Im sorry its not coming up when you search in the recipetineeats search bar as it shows up for me when I search the recipe to make it. I hope you end up finding it because it really is a lovely recipe.

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