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| Meta Title | Fried Chicken - RecipeTin Eats |
| Meta Description | This is a Fried Chicken with the most insanely crispy, thick craggy crust seasoned with a KFC copycat spice mix! Buttermilk marinated Southern style. |
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| Boilerpipe Text | 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.
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. 🌟S
ecret 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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and
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for all of the latest updates.
Servings
10
– 14 pieces
Tap or hover to scale
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 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!).
Serve with
French fries
and
potato with gravy
for an epic homemade KFC experience at home.
▢
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)
Cook Mode
Prevent screen from sleeping
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!
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)
Serving:
100
g
Calories:
280
cal
(14%)
Carbohydrates:
9.4
g
(3%)
Protein:
21.8
g
(44%)
Fat:
17.3
g
(27%)
Saturated Fat:
3.7
g
(23%)
Sodium:
589
mg
(26%)
Sugar:
1.5
g
(2%)
Keywords:
fried chicken, KFC chicken recipe, southern fried chicken
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!!! |
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# Fried Chicken
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By [Nagi Maehashi](http://www.recipetineats.com/about-me/)
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Published31 Jan '20
Updated18 Jun '25
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[Recipe](https://www.recipetineats.com/fried-chicken/#recipe)
Video
Dozer
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](https://www.recipetineats.com/french-fries/) and [potato with gravy](https://www.recipetineats.com/kfc-potato-and-gravy-recipe/) 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. 🌟S*ecret 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](https://www.cooksillustrated.com/how_tos/11549-the-easiest-way-to-clean-and-reuse-frying-oil) 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](https://www.recipetineats.com/honey-chicken-stay-crispy/) and [Sweet & Sour Pork](https://www.recipetineats.com/sweet-and-sour-pork/), straining is fine).
## **What to serve with fried chicken**
For the full homemade KFC experience, serve it with [Coleslaw](https://www.recipetineats.com/coleslaw/)\*, chips, KFC copycat [potato and gravy](https://www.recipetineats.com/kfc-potato-and-gravy-recipe/).
For a Southern meal, add a side of steamed or [grilled corn](https://www.recipetineats.com/how-to-grill-corn/), [cornbread](https://www.recipetineats.com/cornbread-recipe/), [Slaw](https://www.recipetineats.com/coleslaw/), [Potato Salad](https://www.recipetineats.com/mrs-brodies-bacon-potato-salad/) and [Southern Baked Beans](https://www.recipetineats.com/homemade-baked-beans-bacon-southern-style/). A fully loaded plate – my style\!
\* If you or your hips are anti mayo, try the [RecipeTin No Mayo Coleslaw](https://www.recipetineats.com/best-no-mayo-coleslaw/) – it’s very, very good\!
### **Some great sides for fried chicken\!**
[ Cornbread recipe](https://www.recipetineats.com/cornbread-recipe/)
[ Homemade Baked Beans with Bacon (Southern Style)](https://www.recipetineats.com/homemade-baked-beans-bacon-southern-style/)
[ The Best Potato Salad](https://www.recipetineats.com/potato-salad/)
[ Soft No Knead Dinner Rolls](https://www.recipetineats.com/soft-no-knead-dinner-rolls/)
[ Perfect Crispy French fries](https://www.recipetineats.com/french-fries/)
[ Coleslaw](https://www.recipetineats.com/coleslaw/)
[ KFC Potato and Gravy recipe](https://www.recipetineats.com/kfc-potato-and-gravy-recipe/)
[ Cornbread recipe](https://www.recipetineats.com/cornbread-recipe/)
[ Homemade Baked Beans with Bacon (Southern Style)](https://www.recipetineats.com/homemade-baked-beans-bacon-southern-style/)
[ The Best Potato Salad](https://www.recipetineats.com/potato-salad/)
[ Soft No Knead Dinner Rolls](https://www.recipetineats.com/soft-no-knead-dinner-rolls/)
[ Perfect Crispy French fries](https://www.recipetineats.com/french-fries/)
[ Coleslaw](https://www.recipetineats.com/coleslaw/)
[ KFC Potato and Gravy recipe](https://www.recipetineats.com/kfc-potato-and-gravy-recipe/)
[ Cornbread recipe](https://www.recipetineats.com/cornbread-recipe/)
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](https://www.recipetineats.com/french-fries/) and [potato with gravy](https://www.recipetineats.com/kfc-potato-and-gravy-recipe/) 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\!
Author:
Nagi
Prep:
15 minutes mins
Cook:
30 minutes mins
Total:
45 minutes mins
Mains
Southern, Western
4\.94 from 144 votes
Servings[10](https://www.recipetineats.com/fried-chicken/) – 14 pieces
Tap or hover to scale
[Print](https://www.recipetineats.com/wprm_print/fried-chicken-ultra-craggy-crispy-crust)
- 6946
**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 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!).
Serve with [French fries](https://www.recipetineats.com/french-fries/) and [potato with gravy](https://www.recipetineats.com/kfc-potato-and-gravy-recipe/) for an epic homemade KFC experience at home.
### Ingredients
Cups
Metric
- ▢
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)
Cook Mode
Prevent screen from sleeping
### 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,](https://www.recipetineats.com/coleslaw/) KFC copycat [potato and gravy](https://www.recipetineats.com/kfc-potato-and-gravy-recipe/), steamed or [grilled corn](https://www.recipetineats.com/how-to-grill-corn/), [cornbread](https://www.recipetineats.com/cornbread-recipe/) or [soft rolls](https://www.recipetineats.com/soft-no-knead-dinner-rolls/), fries, [potato salad](https://www.recipetineats.com/mrs-brodies-bacon-potato-salad/), [Southern Baked Beans](https://www.recipetineats.com/homemade-baked-beans-bacon-southern-style/)\!
### 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](https://www.cooksillustrated.com/how_tos/11549-the-easiest-way-to-clean-and-reuse-frying-oil) 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](https://www.seriouseats.com/recipes/2015/07/the-food-lab-southern-fried-chicken-recipe.html "https://www.seriouseats.com/recipes/2015/07/the-food-lab-southern-fried-chicken-recipe.html") with some steps simplified / amended based on my testing. Spices are my [KFC copycat “11 secret herbs and spices” mix](https://www.recipetineats.com/kfc-oven-baked-fried-chicken-tenders/).
**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 [@recipe\_tin](https://www.instagram.com/recipe_tin/).
## **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!!\!
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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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## Reader Interactions
### Leave a Comment [Cancel reply](https://www.recipetineats.com/fried-chicken/#respond)
#### 576 Comments
1. [Elle](https://www.recipetineats.com/fried-chicken/#jump-dozer) says
February 16, 2026 at 6:37 pm
Very lovely but wwaaaayyyyyy to salty, almost unedible due to saltiness. I’ll try again with much less salt next time (less than half).
[Reply](https://www.recipetineats.com/fried-chicken/#comment-1970827)
2. Boris says
January 31, 2026 at 8:29 am
Southern fried Chicken is one of my specialty dishes, that friends and family always ask for. I’ve tried various recipes, some great some good and some not so.
Made this one last after 24 hours of being in the butter milk brine, (I used milk and 2 Tbs of Lemon).
Oh my goodness, it was awesome, crispy golden brown and oh so juicy. Thanks Nagi. Oh and the family love your cook books
[Reply](https://www.recipetineats.com/fried-chicken/#comment-1945893)
3. Malcolm says
January 19, 2026 at 7:33 am
I deboned skin on thighs and cooked for about 5 minutes, turning every minute and a half…super crunchy due to the uneven surface and very juicy inside…perfection. Thank you Nagi.
[Reply](https://www.recipetineats.com/fried-chicken/#comment-1934856)
4. Yohanna says
January 5, 2026 at 3:12 am
Great recipe. The instructions, especially about cooking the different cuts of chicken, helped me make a dish that was on my bucket list for years. My family raved about this dish and said that it was the best fried chicken they had ever eaten. It was juicy and perfectly seasoned. Winner, winner, chicken dinner\!
[Reply](https://www.recipetineats.com/fried-chicken/#comment-1921004)
5. Evelyn Wong says
December 20, 2025 at 10:42 am
The best fried chicken recipe and easy to make! Husband is very picky when it comes to fried chicken and he also agreed that this is by far the best he had ever had! Thank you for sharing\!
[Reply](https://www.recipetineats.com/fried-chicken/#comment-1907064)
6. M Jenkins says
December 2, 2025 at 5:54 pm
I just wanted to try this recipe and it worked well. I did have a bit of trouble getting the scraggy crumb to adhere to the chicken drum sticks ( I only had drumb sticks in the fridge) but it worked OK so long as there was a bit of marinade left on the chicken before crumbing. Deep fried 3 at a time in a saucepan on the stove. They turned out really well, crunchy crust with beautiful moist tender chicken inside. They would be a teenage boys dream for dinner. I was also very mindful to keep an eye on the heated oil as I did not want a fire in the kitchen.
[Reply](https://www.recipetineats.com/fried-chicken/#comment-1893095)
7. Karen says
November 12, 2025 at 9:11 pm
Made this tonight never made fried chicken before I followed the recipe to a t and could not believed it was so moist and crunchy and my husband said it stays on the menu will never try another recipe this one is a winner
[Reply](https://www.recipetineats.com/fried-chicken/#comment-1879174)
8. Karina says
October 26, 2025 at 8:46 pm
Made this tonight and it was so yummy, my slight change was I used chicken tenderloins (KFC Crispy Chicken Strips) and I double coated by dipping back in the buttermilk mix then back into the flour. This solved our craving for a good KFC as our closest is 250km away. Thank you Nagi
[Reply](https://www.recipetineats.com/fried-chicken/#comment-1866017)
9. Kate says
October 12, 2025 at 9:22 am
SO GOOD! The end result was delicious and crunchy as Nagi said it would be. I needed to make 18 pieces and deep frying them 2 at a time in my wok took ages. (but worth the wait)
I cooked the chicken a couple of hours beforehand and reheated in the oven….still stayed crunchy.
Will definitely make this again as it was a winner with our grandchildren\!
[Reply](https://www.recipetineats.com/fried-chicken/#comment-1854620)
10. Sarah says
September 6, 2025 at 4:04 pm
Well, I think my experience is a good example of how… adaptable and hard to truly muck up this recipe is. I measured out all my herbs and spices (unfortunately I can’t use all of them because my sister can’t have onions and garlic, even powdered) and then, distracted by a noisy TV programme the kids were watching, confidently added them to the buttermilk marinade. I felt an awful fool but consoled myself that it would be especially flavourful. (Forgot the egg, too.) For various reasons (like when I thought of it) I wasn’t able to marinate the chicken for anything like as long as you recommended, but I’m here to say if you can give it at least three hours, it will do some good. Other than that, I promise I followed the recipe! And everyone enjoyed it. The kids declared it delicious. They don’t usually like to eat meat off the bone (kids today, etc), but they gnawed at the drumsticks. That’s high praise! Thank you for another reliably excellent recipe (even if I made some mistakes).
[Reply](https://www.recipetineats.com/fried-chicken/#comment-1827596)
11. Rod Yates says
August 27, 2025 at 5:34 pm
I tried, but it didnt go so well. I reckon it would be better to make the Breading wetter, and then give things a second coat in drier material.
Try to use chicken while its really fresh, a litle bit of taint becomes very noticeabe.
[Reply](https://www.recipetineats.com/fried-chicken/#comment-1820851)
12. Holly says
August 5, 2025 at 11:42 pm
I searched and searched for a good fried chicken recipe, both in terms of ingredients and instructions, and this is definitely the winner. The first time I made it, my son’s friend was over for dinner, and he loved it too. He is leaving for college in a week and asked me if he could come over for fried chicken again before he left. I made it last night, and everyone left the table happy. Thanks Nagi\!
[Reply](https://www.recipetineats.com/fried-chicken/#comment-1806931)
13. Arla says
August 2, 2025 at 11:30 pm
Wow! this is the crunchiest fried chicken i’ve ever made. We loved it. I did amp up the spices a little since we love spice but the texture was incredible! We shallow fried chicken (skin-on thighs only) for 2 minutes per side and then used the airfryer for 10 minutes at 300F. Turned out perfect! Thank you so much for this fantastic recipe! XO
[Reply](https://www.recipetineats.com/fried-chicken/#comment-1805272)
14. Lys says
August 2, 2025 at 7:42 pm
Awesome results first time, thank you for sharing this recipe\!
[Reply](https://www.recipetineats.com/fried-chicken/#comment-1805137)
15. Kim Stanton says
July 23, 2025 at 4:18 pm
Goes so well with Tomato Pie.
a dinner made in heaven if you add corn on the cob !!\!
[Reply](https://www.recipetineats.com/fried-chicken/#comment-1798105)
16. Beckett says
July 21, 2025 at 6:28 pm
AMAZING! I can confirm that using gluten free flour works very VERY well to make these gluten free. My days of sighing wistfully whenever I walk past KFC are over.
[Reply](https://www.recipetineats.com/fried-chicken/#comment-1796646)
17. Olive O'Sudden says
June 30, 2025 at 5:34 am
I’m surprised that you didn’t include white pepper in the seasoning blend. It’s really essential to the flavour of KFC.
[Reply](https://www.recipetineats.com/fried-chicken/#comment-1781511)
18. Duhman says
June 7, 2025 at 11:02 am
Out\*frigging\*standing! I suck at making fried chicken. This recipe was spot on what I wanted in fried chicken. Especially the crispy bits on it.
[Reply](https://www.recipetineats.com/fried-chicken/#comment-1769644)
19. Sophie Brewster says
May 16, 2025 at 6:24 pm
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!!\!
[Reply](https://www.recipetineats.com/fried-chicken/#comment-1759364)
20. [Tyrone](https://www.onyxvault.com.au/) says
May 16, 2025 at 11:02 am
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! 🙂
[Reply](https://www.recipetineats.com/fried-chicken/#comment-1758951)
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| Readable Markdown | 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](https://www.recipetineats.com/french-fries/) and [potato with gravy](https://www.recipetineats.com/kfc-potato-and-gravy-recipe/) for an epic homemade KFC experience at home.
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. 🌟S*ecret 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](https://www.cooksillustrated.com/how_tos/11549-the-easiest-way-to-clean-and-reuse-frying-oil) 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](https://www.recipetineats.com/honey-chicken-stay-crispy/) and [Sweet & Sour Pork](https://www.recipetineats.com/sweet-and-sour-pork/), straining is fine).
## **What to serve with fried chicken**
For the full homemade KFC experience, serve it with [Coleslaw](https://www.recipetineats.com/coleslaw/)\*, chips, KFC copycat [potato and gravy](https://www.recipetineats.com/kfc-potato-and-gravy-recipe/).
For a Southern meal, add a side of steamed or [grilled corn](https://www.recipetineats.com/how-to-grill-corn/), [cornbread](https://www.recipetineats.com/cornbread-recipe/), [Slaw](https://www.recipetineats.com/coleslaw/), [Potato Salad](https://www.recipetineats.com/mrs-brodies-bacon-potato-salad/) and [Southern Baked Beans](https://www.recipetineats.com/homemade-baked-beans-bacon-southern-style/). A fully loaded plate – my style\!
\* If you or your hips are anti mayo, try the [RecipeTin No Mayo Coleslaw](https://www.recipetineats.com/best-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](https://www.recipetineats.com/french-fries/) and [potato with gravy](https://www.recipetineats.com/kfc-potato-and-gravy-recipe/) for an epic homemade KFC experience at home.
***– Nagi x***
***
## **Watch how to make it**
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Servings[10](https://www.recipetineats.com/fried-chicken/) – 14 pieces
Tap or hover to scale
**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 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!).
Serve with [French fries](https://www.recipetineats.com/french-fries/) and [potato with gravy](https://www.recipetineats.com/kfc-potato-and-gravy-recipe/) for an epic homemade KFC experience at home.
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1\.8 kg/ 3.6lb bone in, skin on small thighs (\< 200g/7oz), drumsticks, whole wings, breast (\< 200g/7oz) (Note 1)
#### Buttermilk marinade:
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1 cup buttermilk (Note 2 for sub)
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1 tbsp salt
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1 egg
#### Fried Chicken Breading (Note 9):
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2 1/4 cups flour , plain / all purpose
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3/4 cup corn flour / cornstarch
#### KFC 11 Secret Herbs and Spices (Note 9):
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3 tsp salt
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3/4 tsp celery salt
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1\.5 tbsp black pepper (Note 2)
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1\.5 tsp sweet paprika (ie. not hot or smoked)
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1/2 tsp cayenne pepper , optional
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1\.5 tsp onion powder
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3 tsp garlic powder
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1 tsp mustard powder
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3/4 tsp ginger powder
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1\.5 tsp dried thyme
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1\.5 tsp dried oregano
#### To fry:
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1\.5 – 2 litres / quarts vegetable oil (or canola or peanut, Note 8 for re-use)
Cook ModePrevent screen from sleeping
#### 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\!
**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](https://www.cooksillustrated.com/how_tos/11549-the-easiest-way-to-clean-and-reuse-frying-oil) 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](https://www.seriouseats.com/recipes/2015/07/the-food-lab-southern-fried-chicken-recipe.html "https://www.seriouseats.com/recipes/2015/07/the-food-lab-southern-fried-chicken-recipe.html") with some steps simplified / amended based on my testing. Spices are my [KFC copycat “11 secret herbs and spices” mix](https://www.recipetineats.com/kfc-oven-baked-fried-chicken-tenders/).
**11\. Nutrition** impossible to calculate so I’m sharing the KFC nutrition for 100g / 3.5 oz KFC fried chicken (no bone)
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
## **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!!\!
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| Shard | 11 (laksa) |
| Root Hash | 12701549400634406811 |
| Unparsed URL | com,recipetineats!www,/fried-chicken/ s443 |