KFC ORIGINAL SECRET CHICKEN RECIPE

KFC ORIGINAL SECRET CHICKEN RECIPE

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KFC’s original secret chicken recipe has been a mystery for decades, with its crispy, golden crust and juicy, flavorful meat. This homemade version closely replicates the famous 11 herbs and spices blend, giving you the perfect balance of crunch and taste. With a simple brining process and a secret seasoning mix, you can now enjoy this iconic fried chicken in your own kitchen. Follow these steps to achieve that signature KFC-style chicken, complete with a crispy coating and tender, well-seasoned meat.

Ingredients

  • 1 whole chicken (cut into pieces)
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon ground mustard
  • ½ teaspoon ground ginger
  • ½ teaspoon celery salt
  • 1 teaspoon MSG (optional)
  • 1 tablespoon baking powder
  • 1 egg
  • 2 cups vegetable oil (for frying)

Instructions

  1. Prepare the Chicken: Rinse and pat dry the chicken pieces. Cut them into desired portions if necessary.
  2. Brine the Chicken: In a large bowl, pour buttermilk over the chicken. Add a pinch of salt and mix well. Cover and refrigerate for at least 4 hours (preferably overnight) to ensure maximum tenderness and flavor.
  3. Prepare the Coating: In a large bowl, combine all-purpose flour, salt, black pepper, white pepper, paprika, garlic powder, onion powder, dried oregano, dried basil, dried thyme, ground mustard, ground ginger, celery salt, MSG (if using), and baking powder. Mix well to ensure even distribution of spices.
  4. Create a Wet Batter: In a separate bowl, whisk one egg with a tablespoon of water. This will help the coating stick better to the chicken.
  5. Coat the Chicken: Remove the chicken from the buttermilk, allowing excess to drip off. Dip each piece into the flour mixture, ensuring an even coating. Next, dip it into the egg mixture and coat again with the seasoned flour. Press the flour mixture onto the chicken firmly to create a thick, crispy crust.
  6. Rest the Chicken: Let the coated chicken rest on a wire rack for 10-15 minutes. This step helps the coating adhere properly, preventing it from falling off during frying.
  7. Heat the Oil: Pour vegetable oil into a deep frying pan or Dutch oven. Heat to 350°F (175°C). The oil should be deep enough to fully submerge the chicken pieces.
  8. Fry the Chicken: Carefully place a few pieces into the hot oil, ensuring not to overcrowd the pan. Fry for 12-15 minutes, turning occasionally until the chicken turns golden brown and crispy. The internal temperature should reach 165°F (75°C).
  9. Drain Excess Oil: Remove the chicken and place it on a wire rack over a baking sheet to drain excess oil. Avoid using paper towels, as they can make the crust soggy.
  10. Serve and Enjoy: Let the chicken rest for a few minutes before serving. Pair it with your favorite dipping sauce, coleslaw, or mashed potatoes for the ultimate KFC experience at home.

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