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Kfc Fried Chicken
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KFC Style Fried Chicken

This is a project, but the result is fried chicken with an incredibly craggy, crispy crust that stays that way. The process relies on two key things: a buttermilk and pickle juice brine to keep the chicken juicy, and a double-dredge in a heavily seasoned flour mixture to create that signature texture.
Prep Time 20 minutes
Cook Time 50 minutes
Brining Time 12 hours
Total Time 13 hours 10 minutes

Ingredients

For the Brine & Chicken

  • 1 whole chicken 3-4 lbs, cut into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings)
  • 2 1/2 cups buttermilk
  • 1/2 cup pickle juice
  • 1 tbsp hot sauce
  • 1 tbsp Diamond Crystal kosher salt

For the Seasoned Flour

  • 2 cups AP flour
  • 1/2 cup cornstarch
  • 2 tbsp baking powder
  • 2 tbsp Diamond Crystal kosher salt
  • 1 tbsp white pepper
  • 2 tsp black pepper
  • 2 tsp sweet paprika
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp dry mustard powder
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp ground ginger
  • 1 tbsp chicken bouillon powder

For Frying

  • Peanut oil ~48 oz, for frying
  • Flaky sea salt for finishing

Method

  • Whisk buttermilk, pickle juice, hot sauce and salt in large bowl.
  • Add chicken pieces to brine, cover and refrigerate 4-12 hours.
  • Mix all seasoned flour ingredients in shallow dish until uniform.
  • Remove chicken from brine, letting excess drip off.
  • Dredge in flour mixture, dip briefly back in brine, then dredge in flour again, pressing to coat well.
  • Place on wire rack and rest 15-20 minutes.
  • Heat 1.5 inches peanut oil to 325F in Dutch oven.
  • Fry chicken in batches 15-20 minutes until golden brown, maintaining oil at 300F.
  • Cook white meat to 165F, dark meat to 175F.
  • Transfer to clean rack and sprinkle with flaky salt.

Notes

Don't crowd pot when frying
Let oil return to 325F between batches
Double dredging creates extra crispy crust