Get ready to embark on a culinary journey that will forever change your fried chicken standards. Brace yourself for a recipe that promises a tantalizingly crispy, thick, crispy crust, seasoned to perfection with a blend of herbs and spices that excel this fried chicken to new heights. But that’s not all – this fried chicken boasts juicy, tender meat thanks to a classic Southern buttermilk marinade and a special breading technique that ensures an ultra-crunchy texture. Say goodbye to soggy skin and hello to a homemade KFC experience that will leave you craving for more.

fried chicken, crispy, better than KFC

The ultimate fried chicken experience

I dare say it – this fried chicken surpasses the famed KFC in every aspect. Bid farewell to any notion of soggy skin; this fried chicken boasts a thicker, crispier crust that promises crunch with every bite. Picture every inch of that crust, perfectly golden and loaded with nubbly bits that add an extra dimension of crunchiness. The seasoning? It’s spot-on – bold yet balanced, delivering a flavour profile that’s simply irresistible. And let’s not forget about the juicy, tender flesh marinated in buttermilk, ensuring a delightful texture from the first bite to the last.

Unveiling the recipe

The magic lies in the seasoning blend which has been meticulously crafted to give every bite a bit of perfection – salty, slightly peppery, a bit warm and very favourful! But that’s not all you’ll need. The ingredients list is refreshingly simple: buttermilk for that quintessential Southern touch, eggs to help the flour adhere, tapioca and potato starch mixture for a crispy yet tender crust, plain flour, and oil for frying.

The secret to this is…


If you’ve never heard of Vegeta you’ve been living under a rock.

Vegeta is the most commonly used spice in Balkan cooking. It is legitimately used in everything. There are two versions of Vegeta – one with MSG and one without. It is up to you to choose which one you prefer. They also have a variety of other stock and seasoning products, such as the beef and chicken stock powder, chip seasonings etc. But this blue one called Gourmet Stock Powder is the only thing you need.

Vegeta is important because it is an everything seasoning. It can be used directly on meats as dry rub type seasoning, it can be used as a soup base, on hot chips, BBQ, stews, casseroles, sauces and gravies. It is so widely used that the only place it isn’t used is in sweet things!

The ingredient deck of the MSG one is as follows and this is exactly why I don’t need a huge array of other seasonings: Salt, dehydrated vegetables 15,5% (carrot, parsnip, potato, onion, celery, parsley leaves), flavour enhancers (monosodium glutamate, disodium inosinate), sugar, spices, maize starch, colour (riboflavin).

Season the marinade

I keep this very simple. Salt and pepper with a hot sauce in buttermilk. If by chance you run out of buttermilk, you can use plain whole milk or sour cream mixed with a bit of milk. Most hot sauces have a vinegar base, and buttermilk substitutes are plain milk with vinegar or lemon juice. So if you don’t have buttermilk, fear not! You can still marinade your chicken and make an amazingly succulent dish. I always have Frank’s Hot Sauce in the fridge and use it for marinading chicken all the time. It’s a fantastic sauce that gives depth and flavour without being overpowering.

Ready to embark on your fried chicken journey? It’s simpler than you think. Marinate the chicken overnight in buttermilk for ultimate tenderness. Then, here’s the game-changer: drizzle some brine into the seasoned flour and rub it in to create lumps – this little trick ensures those extra nubbly, crispy bits on the crust that elevate it to epic proportions. Coat the chicken in the flour blend, then fry until golden perfection is achieved.

How long does it take chicken to fry?

Thighs and drumsticks take 8 minutes, or until the internal temperature in center of thickest part is 75°C / 167°F. Breast takes around 7 minutes (internal temperature at thickest part 65°C / 150°F). Wings can go 8-10 minutes depending on their size.

Pairing suggestions

For the full homemade KFC experience, serve your crispy fried chicken with classic sides like coleslaw, chips, and potato and gravy. Feeling a bit Southern? Add steamed or grilled corn, cornbread, slaw, potato salad, and Southern baked beans for a fully loaded plate.

Yes, deep frying requires effort, but trust me – this fried chicken is worth every minute. Treat yourself to an epic homemade KFC experience that will have you craving more. So gather your ingredients, roll up your sleeves, and get ready to indulge in the ultimate crispy fried chicken – better than KFC, and entirely homemade.

If you’re cooking up for a party or share type meal, you could also whip up Slow Cooker BBQ Brisket that will really bring out that pot-luck, weekend cook-up feeling and have your guests looking for seconds!

The recipe

Tee’s “Better than KFC” Fried Chicken

Recipe by Life on Milo's Farm


Prep time


Cooking time




  • Marinade
  • 2kg Chicken wings

  • 500ml Buttermilk

  • 1/2 cup Hot Sauce

  • 1 tsp salt

  • 1 tsp pepper

  • Crumb
  • 1 tsp Salt

  • 1 tbsp Pepper

  • 1 tbsp Paprika

  • 1 tbsp Vegeta

  • Flour
  • 1/2 cup Tapioca Starch

  • 1/2 cup Potato Starch

  • 1/2 cup Plain Flour

  • Other
  • 2-3 eggs depending on size of chicken

  • High smoke point oil for frying


  • Make the marinade the day before you want to cook this. Mix the hot sauce with the buttermilk, salt and pepper well, then drop your chicken pieces in and cover it with a lid or plastic wrap. Refrigerate at least 12 hours before cooking.
  • Breading: remove chicken pieces from marinade and pat dry with a paper towel. Mix your crumb seasonings with the flour and whisk until well combined.
  • In another bowl, whisk the egg and start warming up your oil.
  • Take chicken pieces one by one and cover it in breading. Then, dip it into the egg until covered before putting it back into the breading. Do this with each piece until double coated.
  • Once oil is at around 175c, place chicken pieces into the hot oil away from you to avoid splatter. Turn once the underside is golden. Wings will take form 8-10 minutes depending on their size.
  • On a separate bowl or plate, lay some paper towel to absorb the excess oil when finished frying. Drizzle hot sauce over the chicken if you want pockets of spice or make a dipping sauce if you prefer!
  • Serve with hot chips, fresh salad, corn or your own homemade gravy!

Pin It!

Previous post Discovering the beauty of natural skincare
Next post Mando