KFC Original Fried Chicken Recipe

For years, consumers of beloved KFC chicken have debated over what exactly the 11 secret herbs and spices are. For many, it is more than just recreating a recipe; it’s recreating your best childhood memories.

For others, it is simply a matter of recreating KFC like they were back in the good old days – when their chicken pieces were still huge, crispy and affordable.

But, lo and behold, the nephew of Colonel Sanders himself released an old recipe he had from a scrapbook that contained the elusive 11 herbs and spices recipe. The reporter who brought it back then tested the recipe and with the addition of MSG, they are identical.

The amazing thing about this recipe is that not only does it go great with chicken, but it is also a flavor-packed spice mix that will compliment many other foods! Just imagine all the possibilities – the first thing I will try is a rubbed beef fillet or a whole roasted chicken.

Not only the possibility of creating new and interesting dishes with this amazing spice-mix but the ability to now re-create family favorites; traditional deep-fried Kentucky fried chicken pieces, chicken popcorn nuggets, their famous crispy colonel sandwich, the famous bowl or even their delicious spiced fries!

Get ready to never be disappointed again by soggy and mediocre-sized chicken pieces – now you can re-create your chicken exactly as you have imagined right at home.

How To Make Kentucky Fried Chicken

The first step is to portion your chicken into 2 wings, 2 thighs, 2 legs and 2 breasts. Divide each breast in two to get 4 breast pieces. You can also buy pre-portioned chicken packs.

Combine all the spices in a food processor and blend until they are a fine powder. Add the spices in a large bowl with the flour. Whisk until fully incorporated.

In a second large bowl, whisk together the buttermilk and the egg until the egg has been fully broken up. Place the chicken pieces in the buttermilk mixture, wrap with plastic wrap and marinate for 20-30 minutes.

Place the soaked chicken pieces on the cooling rack and allow the excess buttermilk to drip off.

Place each piece in the flour and place the pieces on another baking sheet and allow them to rest for another 20-30 minutes at room temperature.

In a large pot, heat your oil to 350 degrees Fahrenheit. Do not fill the pot with oil to the rim; leave about 5-6 inches.

Once your chicken has rested and the oil has heated, fry the chicken pieces in batches or 3-4 for 15-18 minutes. Remove the crispy chicken from the oil to drain on a drying rack.

Serve warm with a side of fries or coleslaw.

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KFC Original Fried Chicken Recipe

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Recipe by Laura Ritterman Course: MainCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

1

hour 

Cooking time

45

minutes

Calories

710

kcal

Arguably the best chicken spice that has ever existed has finally been decoded – the elusive and best-kept secret in the fast-food industry; KFCS’ 11 herbs and spices mix – KFC chicken recipe.

Ingredients

• 1 chicken, portioned

• 2/3 tablespoon salt

• ½ tablespoon thyme leaves, dried

• ½ tablespoon basil leaves, dried

• 1/3 tablespoon oregano leaves, dried

• 1 tablespoon celery salt

• 1 tablespoon black pepper, ground

• 1 tablespoon dried mustard powder

• 4 tablespoons paprika

• 2 tablespoons garlic salt

• 1 tablespoon ginger, ground

• 3 tablespoons white pepper, ground

• 2 tablespoons Accent Seasoning, optional

• 2 cups all-purpose flour

• 1 cup buttermilk

• 1 egg, large

• Vegetable oil, for frying

Directions

• The first step is to portion your chicken. The goal is to get 2 wings, 2 thighs, 2 legs and 2 breasts. Each breast should be sliced in two to create 4 breast pieces in total. If you do not know how to portion a chicken, you can either watch tutorials online or buy pre-portioned chicken packs.
• Combine all the spices in a food processor and blend until they are evenly incorporated and a fine powder. Add the blended spices in a large bowl.
• Add your flour to the spice mix and whisk until fully incorporated – this is now called “seasoned flour”.
• In a second large bowl, whisk together the buttermilk and the egg until the egg has been fully broken up.
• Place the chicken pieces in the buttermilk mixture, wrap with plastic wrap and place in the refrigerator for 20-30 minutes.
• Place a cooling rack over a large baking sheet. Place the soaked chicken pieces on the cooling rack and allow the excess buttermilk to drip off.
• Place each piece in the seasoned flour and shake it off to make sure the piece is fully and evenly covered. Place the pieces on a clean baking sheet and allow them to rest for another 20-30 minutes at room temperature.
• Meanwhile, heat your oil to 350 degrees Fahrenheit in a large pot. Do not fill the pot with oil to the rim; leave about 5-6 inches to allow the oil to splatter without overflowing.
• Once your chicken has rested and the oil has heated, fry the chicken pieces in batches or 3-4 for 15-18 minutes.
• Remove the crispy chicken from the oil to drain on a drying rack over a baking sheet, just like before.
• Serve warm with a side of fries, coleslaw or your favorite KFC side dish.

Notes

• Before placing the chicken pieces in the buttermilk, make sure you pat each piece dry with paper or kitchen towel. This will remove any excess moisture from diluting the flavor.
• When you are finished frying your chicken and you drain it on a paper towel, it will steam where the chicken sits on the paper towel and become soggy.

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Conclusion

Finally, a secret no more! KFCs’ famous 11 herbs and spices have been revealed and we are all very thankful for it. Delicious and flavorful, now you can use this spice for virtually anything you can think of!

Make deep-fried crispy chicken, beef fillet roasts or simply create a new spiced side dish that will leave your guests craving more. There is a very good reason their slogan is “finger-licking good”.

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