KFC ORIGINAL SECRET CHICKEN RECIPE

 

The Legendary KFC Original Secret Chicken Recipe: A Detailed Homemade Guide

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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.

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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.

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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.

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For Frying

• Vegetable oil, canola oil, or peanut oil — enough for deep frying (about 4-6 cups depending on your pot)

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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

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Step 1: Marinate the Chicken for Juiciness and Flavor

Marinating in buttermilk tenderizes the chicken and adds subtle tang and moisture.

1. Rinse chicken pieces and pat dry lightly.

2. In a large bowl, mix buttermilk and 1 tablespoon salt.

3. Submerge chicken pieces fully in buttermilk mixture.

4. Cover and refrigerate for at least 4 hours — preferably overnight.

Tip: Buttermilk tenderizes the proteins and helps the flour coating stick better.

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Step 2: Prepare the Flour and Spice Coating

While the chicken marinates:

1. In a large bowl, combine the flour with all the herbs and spices listed.

2. Whisk thoroughly to evenly distribute spices throughout the flour.

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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.

1. Remove chicken from buttermilk marinade, allowing excess liquid to drip off (don’t rinse).

2. Dredge each piece in the seasoned flour mixture, pressing flour onto the surface to coat thoroughly.

3. Dip the flour-coated piece back into the buttermilk briefly (just a quick dip).

4. Dredge again in the flour mixture for a second, thick coat.

5. 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.

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Step 4: Heat the Oil and Prepare to Fry

1. Pour oil into your pot or deep fryer, filling about halfway.

2. Heat oil to 325°F (163°C) — this slightly lower temperature allows the chicken to cook through without burning the crust.

3. Use a thermometer to monitor temperature carefully.

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Step 5: Frying the Chicken to Perfection

1. Fry chicken pieces in batches to avoid overcrowding — overcrowding lowers oil temperature and leads to greasy chicken.

2. Fry chicken for about 12-15 minutes, turning occasionally, until the internal temperature reaches 165°F (74°C) and crust is golden brown and crispy.

3. Maintain oil temperature between 300°F and 325°F during frying. Adjust heat as necessary.

4. Use a slotted spoon or tongs to remove chicken and place on a wire rack over a baking sheet to drain excess oil. Avoid paper towels directly under chicken to keep crust crispy.

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Step 6: Rest and Serve

• Let fried chicken rest for 5 minutes before serving to let juices redistribute.

• Serve hot and crispy with your favorite sides: mashed potatoes, coleslaw, biscuits, or classic dipping sauces.

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Tips for Perfecting Your Homemade KFC-Style Chicken

• Use bone-in, skin-on chicken: Skin crisps nicely and protects meat from drying out.

• Buttermilk soak is essential: It tenderizes and adds flavor.

• Pat chicken dry slightly before dredging: Excess moisture dilutes the flour coating.

• Double dredging creates a thicker crust: Don’t skip this step!

• Keep oil temperature steady: Too hot burns crust, too cool makes greasy chicken.

• Drain properly: Use wire racks for crispiness, not paper towels.

• Serve immediately: Fried chicken is best eaten fresh for peak crispness.

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Optional Variations & Add-ons

• Spicy Version: Add cayenne pepper or chili powder (1 tsp) to the flour mix.

• Oven Finish: Fry chicken for 5-7 minutes then transfer to 350°F oven for 10 minutes to finish cooking through, especially for large breast pieces.

• Herb Infused Oil: Add a sprig of rosemary or thyme to oil for subtle flavor infusion.

• Extra Crunch: Add a tablespoon of cornstarch or rice flour to the coating mix for extra crispiness.

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Serving Suggestions: Classic Southern Sides to Complement Your Chicken

• Creamy mashed potatoes with gravy

• Coleslaw with tangy dressing

• Buttery biscuits

• Macaroni and cheese

• Corn on the cob

• Baked beans

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How to Store and Reheat Leftover Fried Chicken

• Store leftovers in an airtight container in the fridge for up to 3 days.

• To reheat and retain crispiness:

  • Preheat oven to 375°F (190°C).

  • Place chicken on a wire rack over a baking sheet.

  • Reheat for 15-20 minutes until warmed through and crust is crispy.

Avoid microwaving, which makes the crust soggy.

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Frequently Asked Questions (FAQs)

Q: Can I use boneless chicken?

A: You can, but boneless cooks faster and tends to be less juicy. Adjust frying time accordingly.

Q: Why is my coating falling off?

A: Ensure proper marinating and double dredging. Also, let coated pieces rest before frying to set the crust.

Q: Can I bake instead of fry?

A: Baking can work but won’t get as crispy or authentic. Try baking on a wire rack with an oil mist spray at 425°F.

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The Science of Perfect Fried Chicken Crust

• The buttermilk’s acidity tenderizes proteins and adds moisture.

• Flour and spices form a batter that, when fried, quickly dries and crisps in hot oil.

• Double dredging builds layers that trap moisture inside while creating a crunchy exterior.

• Frying at the right temperature ensures Maillard reactions (browning and flavor development) without burning.

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Fun Facts About Colonel Sanders and KFC

• Colonel Harland Sanders started selling fried chicken at his gas station restaurant in the 1930s.

• His secret recipe of 11 herbs and spices was reportedly written on a piece of paper locked in a safe.

• KFC’s first franchise was opened in Salt Lake City in 1952.

• The brand has since become the world’s largest chicken restaurant chain.

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Conclusion: Your Own Taste of the Colonel’s Kitchen

While we may never replicate the exact secret recipe, this homemade version comes incredibly close. It combines the right balance of spices, the classic buttermilk soak, double dredging, and careful frying technique to deliver crispy, flavorful fried chicken you can be proud of.

Try this recipe for your next family dinner or game day feast and enjoy the smiles as everyone bites into golden, crunchy, savory chicken straight from your own kitchen.