Shatteringly crispy. Juicy all the way through. The double-dredge method that makes it work.
Prep: 30m
Fry time: 20m
Pieces: 6–8
THE SECRET
Secret 1 — Score the chicken, soak in baking soda + vinegar water for 30 minutes.
Secret 2 — Double dredge It's what creates that iconic shatteringly crispy crust the Colonel is famous for.
THE MARINADE
Chipotle sauce
Soy sauce
Sriracha
Lemon juice
Garlic paste
Mustard paste
Chilli powder
Chilli flakes
Coat every piece. Marinate at least 1 hour.
Flour
Paprika
Garlic powder
Black pepper
Oregano
Chicken powder
Baking powder
Mix together. This is the Colonel's crust.
THE DRY COATING
THE DOUBLE DREDGE
Coat each piece of chicken in flour → Cold water → Flour again. Press firmly. Don't shake off the excess.
FRY THE CHICKEN
Put the coated chicken in a pot of hot oil at 340°F / 170°C. Fry for 15–20 minutes. Done when golden brown and 165°F inside.
THE RESULTS
Shatteringly crispy. Deeply seasoned. Juicy all the way through. It tastes just like KFC fried chicken.
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