KFC’s Original Secret Chicken Recipe (Copycat Version)
Introduction:
The crispy, flavorful, and juicy fried chicken from KFC is loved worldwide. Recreating this iconic dish at home involves a special blend of 11 herbs and spices that give the chicken its famous savory and aromatic crust. This copycat recipe delivers that same crunch and taste, perfect for when you’re craving KFC without leaving the house.
Main Keywords: KFC chicken recipe, fried chicken, secret herbs and spices
Supporting Keywords: crispy fried chicken, homemade KFC recipe, Southern fried chicken
Ingredients:
- 1 whole chicken, cut into 8 pieces
- 3 cups all-purpose flour
- 2/3 tablespoon salt
- 1/2 tablespoon dried thyme
- 1/2 tablespoon dried basil
- 1/3 tablespoon dried oregano
- 1 tablespoon celery salt
- 1 tablespoon ground black pepper
- 1 tablespoon mustard powder
- 2 tablespoons paprika
- 1 tablespoon garlic salt
- 1 tablespoon ground ginger
- 3 tablespoons white pepper
- 2 cups buttermilk
- 2 large eggs
- Vegetable oil (for frying)
Instructions:
1. Marinate the Chicken
In a large bowl, mix the buttermilk and eggs together. Place the chicken pieces into the bowl, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight. This step tenderizes the chicken and adds moisture.
2. Mix the Herbs and Spices
In a separate large bowl, combine the flour with salt, thyme, basil, oregano, celery salt, black pepper, mustard powder, paprika, garlic salt, ground ginger, and white pepper. This blend of 11 herbs and spices is what gives the chicken its distinctive flavor.
3. Bread the Chicken
Remove the marinated chicken from the buttermilk mixture, allowing any excess to drip off. Dredge each piece of chicken in the seasoned flour mixture, ensuring it is well-coated. For extra crispiness, you can double-coat the chicken by dipping it back into the buttermilk mixture and then again into the flour.
4. Fry the Chicken
In a deep pot or fryer, heat vegetable oil to 350°F (175°C). The oil should be deep enough to fully submerge the chicken pieces. Fry the chicken in batches, cooking for about 12-15 minutes until golden brown and the internal temperature reaches 165°F (75°C). Avoid overcrowding the pan to ensure even cooking.
5. Drain and Serve
Once fried, remove the chicken from the oil and place it on a wire rack or paper towels to drain the excess oil. Let it cool slightly