KFC Original Secret Crispy Chicken Recipe

Ouadie Rhabbouron

Instructions

1. Marinate the Chicken

  1. Mix the buttermilk and salt.

  2. Add chicken pieces and coat them well.

  3. Cover and chill for at least 1 hour (overnight is best).
    This keeps the chicken juicy.

2. Prepare the Seasoned Flour

  1. Mix all the spices into the flour in a large bowl.

  2. Taste a pinch (the flour will taste salty, but that’s normal).

3. Coat the Chicken

  1. Remove chicken from the buttermilk—don’t wipe it off.

  2. Dip each piece into the seasoned flour.

  3. Press the flour firmly so it sticks.

  4. Optional for extra crunch:

    • Dip the chicken back into buttermilk

    • Then back into the flour again
      (Double-dredging gives that thick, crispy coating.)

4. Fry the Chicken Safely

If you’re cooking, make sure there’s an adult around to help with hot oil—it can splatter and burn.

  1. Heat oil in a deep pot to 325–350°F (165–175°C).

  2. Gently lower chicken pieces into the oil.

  3. Fry 12–16 minutes, depending on piece size, until golden brown and cooked through.

  4. Place on a wire rack so the crust stays crisp.

Tips for More “KFC-Style” Flavor

  • White pepper is a big part of the classic taste.

  • Using a pressure fryer is how KFC gets their texture, but at home you can get close with lower oil temperature and slow frying.

  • Let the chicken rest 10 minutes before eating—this helps the crust set.

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