From Chef’s Resource
- The white seasoning is described as a blend featuring white pepper as the main ingredient
- Additional components include garlic powder, onion powder, and MSG
- The seasoning creates a savory, slightly spicy, and umami-rich crust
From Recipes.net:
- They identify buttermilk as the “white seasoning” used on fried chicken
- Buttermilk functions as a marinade that tenderizes the chicken and adds flavor
- They mention additional seasonings like salt, pepper, garlic powder, and onion powder
The Facebook post appears to be someone asking where to find the white seasoning used at a restaurant called “Lemon Pepper,” but without additional content visible.
Ever bitten into a perfectly crispy piece of fried chicken and wondered what that magical white seasoning is that makes it so darn tasty? You’re not alone! I’ve been obsessed with cracking this culinary code for years, and today I’m gonna share everything I’ve discovered about this mystery ingredient that takes fried chicken from good to finger-lickin’ fantastic.
The Great White Seasoning Debate
First things first – there’s actually some confusion about what exactly the “white seasoning” on fried chicken refers to. When people talk about it, they might mean one of two things:
- The white powder blend that’s sprinkled on fried chicken after cooking
- The white marinade (buttermilk) used before cooking
Let’s break down both of these so you can identify exactly what you’re looking for!
The White Powder: A Flavor Explosion
That distinctive white powdery coating you often see clinging to perfectly fried chicken isn’t just one ingredient – it’s a carefully crafted blend. The star of the show? White pepper.
Unlike its black counterpart, white pepper offers a cleaner, sharper heat that doesn’t overwhelm the other flavors. It’s made from the same peppercorn as black pepper but processed differently – the dark outer layer is removed, resulting in a milder, earthier profile with a distinct pale color.
But white pepper isn’t flying solo in this flavor mission. The complete blend typically includes:
- White pepper – The main ingredient providing that distinctive heat
- Garlic powder – Adds pungent, aromatic depth
- Onion powder – Contributes sweetness and savory notes
- MSG (monosodium glutamate) – A flavor enhancer that amplifies umami (especially in commercial recipes)
Some recipes might also add:
- Ginger powder for warmth
- Celery salt for complexity
- A touch of white sugar to balance the heat
This blend creates that savory, slightly spicy, and umami-rich crust that makes fried chicken so addictive!
The White Marinade: Buttermilk Magic
On the other hand, some people refer to buttermilk as the “white seasoning” for fried chicken. Technically, this isn’t a seasoning but a marinade – however, it’s definitely white and absolutely crucial to amazing fried chicken!
Buttermilk is a fermented dairy product that’s slightly sour and thicker than regular milk. When chicken soaks in buttermilk before frying, several amazing things happen:
- The acidity tenderizes the meat, making it juicier
- It adds a subtle tangy flavor
- The proteins help the flour coating stick better
- It contributes to that golden-brown crust we all love
Most great fried chicken recipes start with a buttermilk soak (usually overnight) before the chicken gets dredged in flour and seasonings.
Making Your Own White Seasoning Blend
If you’re trying to recreate that restaurant-quality white seasoning at home, here’s a basic recipe to start with:
Classic White Seasoning Blend:
- 3 tablespoons white pepper
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon salt
- 1 teaspoon MSG (optional)
Mix everything together thoroughly and store in an airtight container. This can be added directly to your flour dredge or sprinkled on after frying!
Getting the Most From Your White Seasoning
Whether you’re using the dry seasoning blend or the buttermilk marinade (or ideally, both!), here are some tips to ensure your fried chicken reaches peak deliciousness:
For the Buttermilk Soak:
- Let the chicken marinate for at least 4 hours, preferably overnight
- Add some of your white seasoning blend directly to the buttermilk for extra flavor
- Make sure all chicken pieces are fully submerged
For the White Seasoning Blend:
- Mix it directly into your flour dredge for consistent coverage
- For extra punch, sprinkle a little additional seasoning on the chicken right after it comes out of the fryer (while still hot and slightly oily)
- Press the flour and seasoning firmly onto the chicken to ensure it adheres well
The Perfect Frying Technique
The white seasoning is only part of the equation – proper frying technique is crucial too:
- Use oil with a high smoke point (peanut, canola, or vegetable oil work great)
- Maintain oil temperature between 325°F and 350°F
- Don’t overcrowd the pan (this lowers oil temperature and makes soggy chicken)
- Place fried pieces on a wire rack, not paper towels, to maintain crispiness
FAQ About White Seasoning on Fried Chicken
Is MSG necessary in white seasoning?
Nope! While MSG is common in commercial recipes because it enhances flavor, many home cooks skip it. If you do, you might want to boost the other seasonings slightly.
Can I substitute black pepper for white pepper?
You can, but it’ll change the flavor profile significantly. Black pepper has a bolder, more aggressive flavor and will obviously change the color too. If substituting, use about half the amount.
What are some other spices I can add to my white seasoning?
Get creative! Some tasty additions include smoked paprika, a pinch of cayenne for heat, dried thyme or rosemary for an herbaceous note, or a little celery salt.
How do I make sure the seasoning sticks to the chicken?
Dry the chicken thoroughly, dredge in flour first, use buttermilk or egg wash as a binder, and press the seasoning firmly onto the chicken.
Can I use white seasoning on other foods?
Absolutely! This versatile blend works great on fried fish, french fries, roasted veggies, popcorn, and homemade crackers.
Beyond Basic Fried Chicken
Once you’ve mastered the classic white seasoning blend, you can start experimenting with variations:
Spicy White Blend:
Add cayenne pepper or ground white chili for extra heat
Herb-Infused White Blend:
Mix in dried thyme, oregano, or rosemary for an herbaceous twist
Asian-Inspired White Blend:
Add a touch of five-spice powder or ground ginger
I personally love adding a little bit of lemon zest to my white seasoning for a fresh, zingy note that cuts through the richness of the fried chicken. It’s my secret weapon!
The Regional Variations
Different regions have their own take on white seasoning for fried chicken:
Southern Style:
Heavy on the pepper with a good dose of paprika
Nashville Hot:
The white seasoning is mixed with cayenne and brown sugar for a sweet-hot profile
Korean Fried Chicken:
Often incorporates ginger and sesame in the white seasoning blend
The Bottom Line
The white seasoning on fried chicken is either a blend featuring white pepper, garlic powder, onion powder, and sometimes MSG (the dry seasoning approach) or buttermilk (the marinade approach). For truly exceptional fried chicken, use both – marinate in seasoned buttermilk, then dredge in flour mixed with the white seasoning blend.
What makes this seasoning so special is its ability to enhance the flavor of the chicken without overwhelming it. The white pepper provides heat without the visual speckles of black pepper, creating that clean, uniform look that’s so appealing.
Next time you’re enjoying a piece of perfectly seasoned fried chicken, you’ll know exactly what that mysterious white coating is – and better yet, you’ll know how to recreate it at home!
Have you tried making your own white seasoning blend? What’s your secret ingredient? I’d love to hear about your fried chicken adventures in the comments below!
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- whole chicken (cut up) – you can just use your favorite cut of chicken here: breasts, thighs, wings, legs.
- salt, pepper, garlic powder, onion powder – this is the blend of seasonings I enjoy but feel free to use your favorite or use the copycat KFC seasoning blend above in the FAQ.
- buttermilk – I talk about this in more detail above in the Frequently Asked Question section. This really makes the meat so tender and keeps it from being dry. As I said above, there really is just no true substitute for buttermilk here. If you are in an absolute pinch, you can check out my post on How to Make Buttermilk (but seriously, try to use the real stuff here).
- hot sauce – this is optional but adds a nice little kick.
- cornstarch – this is what gives you that crispy skin so don’t skip it.
- peanut oil – this is my favorite oil to fry in since it isn’t going to take away flavor from the chicken (and its the less stinky kind of oil).
HOW TO MAKE THE BEST SOUTHERN FRIED CHICKEN:
Place the cut up chicken in a large bowl. Add the salt, garlic powder, and onion powder, toss to coat the chicken in the spices.
Add the buttermilk and hot sauce to the bowl, stir until everything is combined. Cover with plastic wrap and let marinate in the fridge for at least 2 hours, but it’s best if you can let it sit overnight.
In a medium-sized bowl add the flour, cornstarch, salt and black pepper.
Whisk this mixture together until completely combined.
Taking the chicken pieces one at a time, let the excess buttermilk drip off. Coat in the flour mixture, make sure the chicken is well coated. Shake off any excess. Set the chicken aside and let it sit for a few minutes until the coating starts to look a little pasty.
Fill up a deep fryer with peanut oil (or neutral frying oil of your choice) and preheat to 325°F. (If using a dutch oven or cast iron skillet, I would recommend preheating to 300°F – you may need to turn down the heat if you notice it getting too hot – cast iron holds heat very well so it is easy for it to get too hot so please monitor.) Carefully add the piece of chicken to the deep fryer. Fry until golden brown, turning every few minutes. You will need to fry in batches so you do not overcrowd the fryer.
Chicken is done when golden brown and the internal temperature reaches 165°F. Depending on the size of the chicken, dark meat takes about 12-14 minutes and white meat takes 8-10 minutes.
When the chicken is done frying, place it on a paper towel lined sheet tray and immediately sprinkle a little flaked salt on top. Continue with the rest of the chicken pieces.
- Chicken needs to be stored in the refrigerator. To do this, you will want to let the fried chicken cool completely before preparing to store, this will help the coating stay crisp.
- Place the cooked chicken in an airtight container and place it in the refrigerator where it will stay good for up to 5 days. You can reheat in the oven, microwave or an air fryer. The oven and the air fryer will help keep the skin crispy while re-heating.
- If you want to freeze the fried chicken then you will want to store in an airtight container and place in the freezer where it will stay good for up to 6 months.
- To reheat Fried Chicken from frozen you will want to let it thaw in the refrigerator and then bake it in the oven (at 400F degrees) or use an air fryer until heated through.