The KFC Original Secret Chicken Recipe is one of the most iconic and secretive recipes in the world. While the exact blend of herbs and spices remains a closely guarded secret, many people have attempted to recreate it by using copycat recipes that mimic the flavors and textures of KFC’s famous fried chicken.
Here’s a popular copycat recipe for KFC Original Fried Chicken that you can try at home. While it may not be the exact formula, it will get you pretty close to the crispy, flavorful chicken you know and love!
KFC Original Secret Chicken Recipe (Copycat)
Ingredients:
For the Chicken:
- 10 pieces of chicken (drumsticks, thighs, or a combination)
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon thyme
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1/2 teaspoon pepper
- 1/2 teaspoon mustard powder
- 1 teaspoon white pepper
- 1 teaspoon celery salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground sage
- 1/4 teaspoon cayenne pepper (optional for some heat)
- 2 large eggs
- 1 cup buttermilk
- Vegetable oil for frying (about 2-3 inches deep in the pan)
Instructions:
- Marinate the Chicken:
- In a bowl, mix the buttermilk and 1 teaspoon of salt. Add the chicken pieces to the mixture, making sure they’re fully submerged. Marinate for at least 1 hour, or up to overnight in the fridge. The buttermilk helps tenderize the chicken and gives it a slight tang.
- Prepare the Flour Mixture:
- In a large bowl, combine the flour with the paprika, garlic powder, onion powder, thyme, basil, oregano, pepper, mustard powder, white pepper, celery salt, ginger, sage, and cayenne (if using). Mix until all the dry ingredients are evenly combined.
- Coat the Chicken:
- Remove each piece of chicken from the buttermilk, allowing any excess liquid to drip off. Dredge each piece in the seasoned flour mixture, pressing down gently to coat the chicken thoroughly. For extra crispiness, you can double-dip the chicken: after the first coating, dip it back in the buttermilk and then coat it again in the flour mixture.
- Fry the Chicken:
- Heat the vegetable oil in a large skillet or deep fryer over medium-high heat. The oil should be about 350°F (175°C) to fry the chicken properly. You can test the oil by dropping in a small amount of flour — if it sizzles, the oil is ready.
- Carefully lower the chicken pieces into the hot oil. Fry in batches if necessary, so the pieces don’t overcrowd. Fry for 12-15 minutes, turning occasionally, until the chicken is golden brown and crispy, and the internal temperature reaches 165°F (75°C).
- Drain and Serve:
- Once the chicken is cooked, remove it from the oil and drain it on a paper towel-lined plate to remove excess oil. Serve hot with your favorite sides!
Tips:
- For extra crunch: Let the chicken rest for 10 minutes after dredging in the flour before frying. This helps the coating stick better.
- Temperature control: Keep an eye on the oil temperature to ensure the chicken cooks evenly and doesn’t burn. You may need to adjust the heat during cooking.
- For extra juiciness: Brine the chicken in a saltwater solution before marinating in buttermilk for added moisture.
While the exact KFC secret recipe is still a mystery, this copycat version should give you a wonderfully crispy, flavorful fried chicken that’s reminiscent of the classic! Enjoy!