How to Make the Original KFC Fried Chicken Recipe in Your Kitchen

Do you ever get a powerful craving for the unique, ‘finger-lickin’ good’ flavour of KFC, and wish you could conjure up that same magic yourself? The perfectly craggy, crisp coating and succulent, juicy chicken can feel like an impossible culinary feat, a secret locked tightly away. But what if we told you it’s entirely possible to replicate that iconic taste and texture from scratch? We have explored the legend of the 11 herbs and spices to present what we believe is the definitive guide to the Original KFC Fried Chicken Recipe.

For many years, culinary experts and home cooks alike have attempted to decode Colonel Sanders’ celebrated blend. While the precise recipe remains a closely guarded secret, many have come astonishingly close. Our take on this classic is the result of meticulous research and countless tests, designed to honour the Colonel’s incredible legacy. This is more than just cooking a meal; it’s about crafting a memory, sharing a fantastic feast, and mastering a true kitchen staple. So, let’s roll up our sleeves and prepare to create some of the most delicious fried chicken you’ve ever had.

Why You’ll Love This Recipe

• Authentic Flavour: We’ve masterfully balanced a blend of 11 herbs and spices to produce a taste that will immediately remind you of your favourite fried chicken takeaway.
• Unbeatably Crispy Crust: Our signature double-dredging method creates an exceptionally crisp, textured coating that maintains its crunch long after it leaves the fryer. This is the key to amazing homemade crispy chicken.
• Incredibly Juicy Meat: By marinating the chicken in buttermilk, we ensure that every mouthful is wonderfully tender, moist, and bursting with flavour.
• It’s Easier Than You Think: Although the list of ingredients may seem extensive, the actual process is quite simple. We’ve broken it down into clear, manageable steps for guaranteed success.
• The Ultimate Crowd-Pleaser: Ideal for family meals, garden parties, or any social event, this recipe is certain to wow your guests and have them begging for the secret.

Ingredients

• 1 whole chicken (about 1.5kg), cut into 9 pieces
• 500ml buttermilk
• 2 litres vegetable oil, for frying
• 300g plain flour
• 50g cornflour
• 2 ½ tablespoons smoked paprika
• 2 tablespoons salt
• 1 tablespoon black pepper, finely ground
• 1 tablespoon white pepper, finely ground
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• 1 tablespoon celery salt
• 1 teaspoon dried thyme
• 1 teaspoon ground ginger
• 1 teaspoon MSG (monosodium glutamate)

Unlocking the Secret: Step-by-Step Instructions

Creating a legendary KFC copycat recipe at home is a rewarding craft, and it’s one you can readily perfect. We have organised the method into straightforward stages to guide you towards a brilliant result. Follow these instructions carefully, and you’ll be rewarded with chicken that could give the Colonel a run for his money.

Step 1: The Buttermilk Brine

The journey to outstandingly succulent chicken begins with the brine. Please don’t be tempted to skip this! The buttermilk works to tenderise the meat and also provides a perfect surface for the flour coating to stick to.

1. Arrange your chicken pieces within a large bowl or a sealable food bag.
2. Pour the buttermilk over the chicken, making sure each piece is completely covered.
3. Cover the bowl or seal the bag and refrigerate to marinate for a minimum of 4 hours, though overnight is even better. This gives the enzymes in the buttermilk ample time to work their magic.

Step 2: Mixing the 11 Herbs and Spices

This is the stage where the real alchemy begins. This particular blend is the very heart of our secret recipe fried chicken. It’s a carefully crafted medley of flavours that unite to form that world-famous taste.

1. In a large, shallow bowl, tip in the plain flour, cornflour, and all 11 of the herbs and spices: smoked paprika, salt, black pepper, white pepper, garlic powder, onion powder, oregano, celery salt, thyme, ginger, and MSG (if you’re using it).
2. Whisk all the dry ingredients together thoroughly until the mixture is completely combined and has a uniform colour. We want every single speck of the coating to carry that perfect flavour balance. Take a moment to enjoy the aroma – it’s the smell of success!

Step 3: The Art of Dredging

To achieve that famously crisp and craggy texture, we employ a double-dredging technique. This process builds up distinct layers of coating that transform into a wonderfully crunchy exterior when fried.

1. Prepare your dredging station. You will need the bowl of marinated chicken and the bowl of seasoned flour. Have a wire rack placed over a baking sheet ready for the coated chicken.
2. Lift a piece of chicken from the buttermilk, letting any excess drip away, but do not pat it dry. A little moisture is essential for the next step.
3. Dredge the chicken generously in the seasoned flour, pressing the mixture on to ensure a complete and even coating.
4. Quickly dip the coated chicken piece back into the buttermilk, then immediately place it back into the flour for its second and final coating. Press the flour firmly onto the chicken once more. This second layer is what creates those signature crispy flakes.
5. Set the coated piece of chicken onto the wire rack and continue with the rest of the pieces. Allow the chicken to rest for 10-15 minutes, as this helps the coating to set properly and adhere during frying.

Step 4: Frying to Golden Perfection

We’ve now reached the final, most critical part of the process. The secret to success here is maintaining a consistent oil temperature. For a deeper dive into frying methods, we suggest reading this excellent guide on deep-frying from Serious Eats.

1. Pour the vegetable oil into a large, heavy-based pot or Dutch oven to a depth of about 3 inches. Heat the oil over a medium-high heat until a kitchen thermometer reads 175°C (350°F). Accuracy here is vital!
2. Gently lower 3-4 pieces of chicken into the hot oil, taking care not to overcrowd the pot. Adding too many pieces at once will cause the oil temperature to drop, leading to greasy chicken.
3. Fry the chicken for about 15-18 minutes, turning the pieces from time to time, until they are a rich golden brown and thoroughly cooked. A meat thermometer should register an internal temperature of 74°C (165°F). Note that dark meat like thighs and drumsticks may need a little longer than white meat like breasts and wings.
4. Once cooked, use tongs to remove the chicken from the oil and place it onto a clean wire rack to drain. This prevents the coating on the bottom from becoming soggy.
5. Allow the oil to come back up to 175°C before you begin frying the next batch. Continue this process until all the chicken is cooked.

What to Serve with Your Classic Fried Chicken

A feast of this incredible chicken is best enjoyed with some equally tasty side dishes. To make it a complete meal, we suggest serving it alongside creamy mashed potatoes with gravy, a sharp and refreshing coleslaw, buttery corn on the cob, or fluffy dinner rolls. This combination creates the full, comforting experience of a classic fried chicken dinner.

If you’re seeking more chicken ideas for the week ahead, why not give our superb Lemon Garlic Chicken or a satisfying Garlic Parmesan Chicken Pasta Recipe a try? Both are firm family favourites!

FAQ

Your Journey to Fried Chicken Mastery

And there you have it – the secrets to recreating the iconic original KFC fried chicken recipe are now in your hands. We have walked you through the essential buttermilk brine, the crucial 11 herbs and spices, and our foolproof method for frying. By following these steps, you are not simply cooking; you are creating an experience steeped in flavour and culinary tradition.

It is now over to you to bring this legendary meal to your own table. Assemble your ingredients, enjoy the process, and get ready for the delicious results. We can assure you that the effort is well and truly worth it.

Did you give our recipe a go? We would be delighted to hear about your success! Feel free to share your experience or any personal touches you added in the comments section below. Happy cooking!

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Prep: 15 mins (+ 4 hours marinating)
Cook: 20 mins
Serves: 4

Ingredients

• 1 whole chicken (about 1.5kg), cut into 9 pieces
• 500ml buttermilk
• 2 litres vegetable oil, for frying
• 300g plain flour
• 50g cornflour
• 2 ½ tablespoons smoked paprika
• 2 tablespoons salt
• 1 tablespoon black pepper, finely ground
• 1 tablespoon white pepper, finely ground
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• 1 tablespoon celery salt
• 1 teaspoon dried thyme
• 1 teaspoon ground ginger
• 1 teaspoon MSG (monosodium glutamate)

Instructions

1. Brine Chicken: Place chicken pieces in a large bowl, cover completely with buttermilk, and refrigerate for at least 4 hours, or preferably overnight.
2. Prepare Coating: In a large, shallow bowl, whisk together the flour, cornflour, and all 11 herbs and spices until thoroughly combined.
3. Coat Chicken: Remove a piece of chicken from the buttermilk, letting excess drip off. Dredge in the seasoned flour, dip back into the buttermilk, then dredge in the flour a second time. Press firmly to create a thick coat. Place on a wire rack and repeat with remaining chicken. Let rest for 10-15 minutes.
4. Fry Chicken: Heat oil in a large pot to 175°C (350°F). Fry chicken in small batches for 15-18 minutes, turning occasionally, until deep golden brown and cooked through (internal temperature of 74°C / 165°F).
5. Drain and Serve: Use tongs to remove the chicken from the oil and place it on a clean wire rack to drain excess oil before serving.

Nutrition (per serving): Calories: N/A, Carbs: N/A g, Protein: N/A g, Fat: N/A g