CopycatSpices
Copycat KFC Original Recipe Fried Chicken
Crack Colonel Sanders' secret recipe with this 11-herb-and-spice copycat KFC fried chicken that is crispy, juicy, and impossibly flavorful.
copycat · kfc · fast-food · chicken
🕑Prep20 min
🍳Cook25 min
⏱Total45 min
🍽Serves8
⭐DifficultyMedium
Ingredients
- 8 pieces bone-in chicken (thighs, drumsticks, breasts)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic salt
- 1 teaspoon celery salt
- 1 teaspoon ground ginger
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1 teaspoon mustard powder
- 2 teaspoons paprika
- 1/2 teaspoon ground sage
- Vegetable oil or shortening for frying
Instructions
- 1.Brine the chicken. Submerge the chicken pieces in buttermilk in a large bowl or zip-lock bag. Refrigerate for at least 2 hours, or overnight for the best results.
- 2.Mix the 11 herbs and spices. In a large bowl, combine the flour with all the seasonings — salt, thyme, basil, oregano, garlic salt, celery salt, ginger, black pepper, white pepper, mustard powder, paprika, and sage. Whisk thoroughly.
- 3.Dredge the chicken. Remove each piece of chicken from the buttermilk, letting excess drip off. Coat thoroughly in the seasoned flour, pressing the flour into every crevice. Set on a wire rack for 10 minutes.
- 4.Fry low and slow. Heat oil or shortening to 325°F in a deep Dutch oven or fryer. Carefully add the chicken pieces, working in batches. Fry for 12-15 minutes, turning occasionally, until the coating is deep golden brown and the internal temperature reaches 165°F.
- 5.Rest and serve. Remove the chicken to a wire rack set over a baking sheet. Let it rest for 5 minutes — this keeps the coating crispy and lets the juices redistribute. Serve warm.
KFC’s Original Recipe fried chicken has been one of the most closely guarded secrets in fast food since 1940. The legendary blend of 11 herbs and spices creates a flavor profile that is instantly recognizable — savory, subtly herbal, and deeply satisfying. This copycat recipe uses the widely accepted version of those 11 seasonings to produce chicken that is remarkably close to the Colonel’s original.
The Secret
Two things make KFC chicken different from most fried chicken: the low frying temperature and the specific spice blend. Frying at 325°F instead of 350-375°F cooks the chicken more gently, producing a thinner, crispier crust and juicier meat. The white pepper is the most underrated ingredient — it adds a sharp heat that is distinct from black pepper and is a signature of the KFC flavor.
Pro Tips
- Buttermilk is essential. It tenderizes the chicken and helps the flour coating adhere in a thick, even layer.
- Use a mix of dark and white meat pieces for variety — thighs and drumsticks are the most forgiving and flavorful.
- Do not skip the 10-minute rest after breading. This sets the coating and prevents it from sliding off in the oil.
- For the crispiest results, use vegetable shortening instead of liquid oil — it is what KFC traditionally uses.
