KFC ORIGINAL SECRET CHICKEN RECIPE

KFC ORIGINAL SECRET CHICKEN RECIPE

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KFC’s Original Secret Chicken Recipe is one of the most famous and sought-after fried chicken recipes in the world. The crispy, golden-brown crust and juicy, flavorful meat make it an all-time favorite. This recipe captures the essence of the original KFC taste with a perfect blend of 11 secret herbs and spices. The result is a crunchy, mouthwatering dish that rivals the famous fast-food chain. Whether you’re making it for a family dinner or a weekend treat, this homemade version will bring the iconic flavor straight to your kitchen.

Ingredients

  • 1 whole chicken, cut into pieces
  • 2 cups all-purpose flour
  • 2/3 tablespoon salt
  • 1/2 tablespoon thyme
  • 1/2 tablespoon basil
  • 1/3 tablespoon oregano
  • 1 tablespoon celery salt
  • 1 tablespoon black pepper
  • 1 tablespoon dried mustard
  • 4 tablespoons paprika
  • 2 tablespoons garlic salt
  • 1 tablespoon ground ginger
  • 3 tablespoons white pepper
  • 1 cup buttermilk
  • 1 beaten egg
  • 1 cup whole milk
  • 4 cups vegetable oil (for frying)

Instructions

  1. Start by cutting the whole chicken into 8 or 10 pieces and remove any excess skin.
  2. In a large bowl, mix the buttermilk, whole milk, and beaten egg until well combined.
  3. Add the chicken pieces to the milk mixture, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours or overnight for the best results.
  4. In another large bowl, combine the flour with all the herbs and spices: salt, thyme, basil, oregano, celery salt, black pepper, dried mustard, paprika, garlic salt, ground ginger, and white pepper. Mix thoroughly to distribute the seasonings evenly.
  5. Remove the chicken from the refrigerator and let it come to room temperature for about 20 minutes.
  6. Heat the vegetable oil in a deep frying pan or a heavy-bottomed pot to 350°F (175°C).
  7. Take each piece of chicken from the milk mixture and let the excess liquid drip off.
  8. Dredge the chicken pieces in the seasoned flour mixture, pressing gently to ensure an even coating. Repeat the process by dipping the chicken back into the milk mixture and coating it again with the flour for an extra crispy crust.
  9. Carefully place the coated chicken pieces into the hot oil, frying in batches to avoid overcrowding.
  10. Fry each piece for about 12-15 minutes, turning occasionally until golden brown and crispy. The internal temperature should reach 165°F (75°C).
  11. Remove the fried chicken and place it on a wire rack or paper towel-lined plate to drain excess oil.
  12. Allow the chicken to rest for a few minutes before serving to let the juices redistribute.
  13. Serve hot with your favorite sides like coleslaw, mashed potatoes, or biscuits.

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