The Legendary KFC Original Secret Chicken Recipe: A Detailed Homemade Guide
Introduction: The Story Behind the Secret Recipe
KFC’s Original Recipe fried chicken is world-famous for its crispy, golden crust and juicy, flavorful meat. The secret? A unique blend of 11 herbs and spices, reportedly created by Colonel Harland Sanders in 1940. While the exact recipe is a closely guarded secret, over the years, culinary enthusiasts and food scientists have tried to replicate it with remarkable results.
Today, I’ll share with you a detailed recipe that captures the spirit of KFC’s original chicken — tender inside, crunchy outside, perfectly seasoned with a flavorful blend of herbs and spices, and cooked to golden perfection. This is about recreating the experience at home with accessible ingredients and proven techniques.
What Makes KFC’s Chicken So Special?
The unique spice blend: 11 herbs and spices create a complex, savory flavor that’s instantly recognizable.
The flour coating: A seasoned flour mixture that crisps beautifully.
Double coating: Dipping the chicken twice to build a thick, crunchy crust.
Pressure frying (or deep frying): Ensures juicy meat inside while cooking the crust quickly and evenly.
Resting and proper seasoning: Key to maximizing flavor and texture.
Ingredients: What You’ll Need
For the Chicken
3 to 4 lbs chicken pieces (bone-in, skin-on pieces like thighs, drumsticks, wings, breasts cut in half)
2 cups buttermilk (for marinating)
1 tablespoon salt (for brining/marinating)
For the Flour Coating (the “11 herbs & spices” blend)
2 cups all-purpose flour
2 teaspoons salt
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon oregano
1 tablespoon celery salt
1 tablespoon black pepper
1 tablespoon dried mustard
4 tablespoons paprika (for color and mild flavor)
2 teaspoons garlic salt or garlic powder
1 teaspoon ground ginger
3 teaspoons white pepper
Note: This spice list is inspired by a widely reported “copycat” of the original blend but feel free to tweak to your liking.
For Frying
Vegetable oil, canola oil, or peanut oil — enough for deep frying (about 4-6 cups depending on your pot)
Equipment Needed
Large bowl for marinating
Large mixing bowls for flour and coating
Deep heavy-bottomed pot, Dutch oven, or deep fryer
Cooking thermometer (preferably digital) for oil and chicken
Wire rack and baking sheet for draining
Tongs
Paper towels
Step 1: Marinate the Chicken for Juiciness and Flavor
Marinating in buttermilk tenderizes the chicken and adds subtle tang and moisture.
Rinse chicken pieces and pat dry lightly.
In a large bowl, mix buttermilk and 1 tablespoon salt.
Submerge chicken pieces fully in buttermilk mixture.
Cover and refrigerate for at least 4 hours — preferably overnight.
Tip: Buttermilk tenderizes the proteins and helps the flour coating stick better.
Step 2: Prepare the Flour and Spice Coating
While the chicken marinates:
In a large bowl, combine the flour with all the herbs and spices listed.
Whisk thoroughly to evenly distribute spices throughout the flour.
Step 3: Coating the Chicken – The Double Dredge Method
The hallmark of KFC-style coating is a thick, crispy crust achieved through a double coating process.
Remove chicken from buttermilk marinade, allowing excess liquid to drip off (don’t rinse).
Dredge each piece in the seasoned flour mixture, pressing flour onto the surface to coat thoroughly.
Dip the flour-coated piece back into the buttermilk briefly (just a quick dip).
Dredge again in the flour mixture for a second, thick coat.
Place coated pieces on a wire rack and let rest for 10-15 minutes — this helps the coating adhere better and dry slightly for crispier crust.
Step 4: Heat the Oil and Prepare to Fry
Pour oil into your pot or deep fryer, filling about halfway.
Heat oil to 325°F (163°C) — this slightly lower temperature allows the chicken to cook through without burning the crust.
Use a thermometer to monitor temperature carefully.
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