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Home Chicken

Fried Chicken

By:Nagi
Published:31 Jan '20Updated:30 Mar '21
473 Comments
Recipe v Video v Dozer v

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 97 votes
Servings10 - 14 pieces
Tap or hover to scale
Print
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

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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!

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473 Comments

  1. N says

    August 5, 2021 at 12:12 pm

    5 stars
    Love this recipe! works a treat every time, just a quick question in regards to freezing, shall I let the chicken marinade first for 12+ hours and then freeze I or can I freeze the chicken in the marinade straight away, I presume it last upto say 3 months?

    Thank you in advance.. 🙂

    Reply
  2. Madeleine says

    August 4, 2021 at 3:35 am

    I will be making your fried chicken and I have a question. Is corn flour the same as cornstarch? If not can I use cornstarch as you wrote both in your ingredients

    Reply
    • Nagi says

      August 4, 2021 at 11:23 am

      Hi Madeleine, yes it’s the same thing 🙂 N x

      Reply
      • Madeleine trudel says

        August 4, 2021 at 11:42 am

        Thank you and your receipe was delicious. My family enjoyed it. You are the best😊 I do no know how many recipe I made from you and they were all so good. Thank you again💞

        Reply
  3. Michelle says

    August 2, 2021 at 10:45 am

    5 stars
    This recipe is simply amazing! chicken comes out exactly like the pictures, tastes amazing! we always have leftovers (because i make so much) which we reheat in the oven, still super crispy and tasty! Thank you!

    Reply
  4. Roberta says

    July 31, 2021 at 3:00 am

    I haven’t made this yet but wondering if I can use my air fryer to cook it. Looks delish

    Reply
  5. D P says

    July 18, 2021 at 3:31 am

    5 stars
    Just made this for dinner tonight and lemme tell u, it was a HIT! Just like Nagi promised. I was too lazy to marinade for long or pop it in the oven prior but still it came out Fantastic! I don’t need KFC anymore. Hundreds of kisses to Dozer! X

    Reply
  6. Juice says

    July 14, 2021 at 6:54 pm

    5 stars
    This is now a firm family favourite and for info, we’ve also tried it gluten free and it’s great. (We’re in the UK & use ‘freee’ plain white flour)

    Reply
  7. Jasmine says

    July 6, 2021 at 11:20 am

    Hi Nagi,

    Can you tell me what happens if the chicken marinated longer than 24 hours?

    I marinated my chicken thinking I would make it last night but then life happened 🤦

    Reply
    • Nagi says

      July 6, 2021 at 11:23 am

      Hi Jasmine, marinating times are a rough guide. You don’t want to over marinate though as the texture of the chicken changes – the protein starts to break down and the chicken turns somewhat soft – N x

      Reply
      • Jasmine says

        July 6, 2021 at 11:27 am

        Will putting in the freezer save it?

        Reply
        • Nagi says

          July 6, 2021 at 3:46 pm

          How long has it been marinating for? N x

          Reply
          • Jasmine says

            July 6, 2021 at 3:48 pm

            I put it in the fridge mid-Sunday morning

          • Nagi says

            July 7, 2021 at 9:50 am

            Hi Jasmine, because I don’t know where you are located and how long that’s been I would say it’s been marinating too long – you can always test a bit of chicken bu cooking it to see if the texture is ok. N x

  8. Joli says

    July 4, 2021 at 7:42 am

    Sounds and looks really good. I have question. I rarely eat meat but wanted to try as I had KFC as kid.
    I only keep skinless chicken tenderloins in freezer in 3 pound bags because I give to dogs, daily. But dogs will let me borrow some of their chicken.

    Will it work with skinless boneless chicken tenderloin? And how much would I use?

    Reply
    • Nagi says

      July 5, 2021 at 6:28 pm

      Hi Joli, give this recipe a go! https://www.recipetineats.com/kfc-oven-baked-fried-chicken-tenders/ N x

      Reply
      • Joli says

        July 6, 2021 at 11:59 am

        Wow, thanks!

        Reply
  9. Rachel V says

    June 20, 2021 at 9:47 am

    5 stars
    Amazing!! This was my first time frying chicken, and I followed the recipe to a T. It turned out AHMAZING. So juicy on the inside and crispy on the outside. Loaded with flavor!

    Reply
  10. brooke says

    June 15, 2021 at 6:57 pm

    5 stars
    it was very good:)

    Reply
  11. Pamela Adam says

    June 12, 2021 at 2:29 pm

    4 stars
    Definitely needs more salt, and some more robust spice to be savory, is pretty good but needs “adjusting to taste”.

    Reply
  12. Myria says

    June 11, 2021 at 4:00 am

    Can I cook it in the oven instead of frying?

    Reply
  13. Stuart says

    May 25, 2021 at 6:27 pm

    5 stars
    Beautiful crispy skin (and I got extra nubbly bits on my piece, yay me), so juicy and full of flavour, this is my new favourite fried chicken. Will definitely make again.

    Reply
  14. Amy says

    May 18, 2021 at 9:39 am

    How come mine turned out bland? I fried it perfectly, even had same amount of all the seasonings but less flour and starch. I like fried chicken to be flavorful. Even though I used same spice amounts but less flour/starch it turned out bland. And chewy instead of crispy. What did I do wrong?

    Reply
  15. Virginia Morrise says

    May 16, 2021 at 7:53 am

    5 stars
    5 stars all the way!!!! We loved this recipe. Thank you for sharing!

    Reply
  16. Beverley says

    May 11, 2021 at 6:56 pm

    A huge hit in our house for a little takeaway luxury. Thank you Nagi!

    Reply
    • Nagi says

      May 12, 2021 at 11:21 am

      WOOT! I’m so happy it was a hit Beverley!! N x

      Reply
  17. Wendy says

    May 11, 2021 at 9:44 am

    Your recipe delivered BIG TIME!!! So delicious juicy and very crunchy, it went very well with your refreshing coleslaw!!! I love all your recipes, thank you for sharing!!!

    Reply
  18. Ayub says

    May 6, 2021 at 11:48 pm

    Wow I like you nagi

    Reply
    • Nagi says

      May 7, 2021 at 4:43 pm

      Thanks Ayub!! N x

      Reply
  19. Salwa Bachsinar says

    April 25, 2021 at 5:27 am

    Hi Nagi! I think i marinated too much chicken, can i freeze it for another time?

    Reply
    • Nagi says

      April 26, 2021 at 2:51 pm

      Sure can Salwa! N x

      Reply
  20. karin says

    April 18, 2021 at 11:10 pm

    5 stars
    Made this for the family as they all love a KFC occasionally. It was a massive hit, Already asking when they can have it again. lip smakin good.

    Reply
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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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