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KFC ORIGINAL SECRET CHICKEN RECIPE

KFC ORIGINAL SECRET CHICKEN RECIPE

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KFC Original Secret Chicken Recipe: How to Recreate the Iconic Fried Chicken at Home

When it comes to fried chicken, few names are as iconic as KFC. The crispy, golden skin and tender, juicy meat have earned this dish a special place in the hearts of millions around the world. But what makes KFC chicken so delicious? The secret lies in its unique blend of spices and seasonings, famously known as the 11 herbs and spices that Colonel Sanders used to perfect the recipe. While the exact combination remains a closely-guarded secret, many have tried to recreate that signature taste at home.

In this article, we’ll walk you through how to make your own KFC-inspired chicken at home. With a few ingredients and some secret tricks, you can achieve that crispy, flavorful fried chicken that tastes just like the real thing!

Why KFC Chicken is So Special:

  • The Secret Spice Blend: The 11 herbs and spices are the heart of KFC’s original recipe. While the exact recipe is secret, the signature flavor profile combines a perfect balance of savory, spicy, and aromatic elements.
  • The Crispy Coating: KFC’s chicken is known for its extra crispy exterior. Achieving that perfect crunch is all about the right technique and the ideal balance of wet and dry ingredients.
  • Tender, Juicy Meat: The key to KFC’s chicken is its ability to remain juicy on the inside while staying crispy on the outside. This is achieved through marinating and frying at the right temperature.

What You’ll Need:

To recreate KFC’s secret chicken recipe, you will need a mix of simple ingredients that together will bring out the perfect flavor and texture.

For the Marinade:

  • 1 whole chicken (cut into pieces—legs, thighs, wings, and breasts)
  • 2 cups buttermilk (helps tenderize the chicken and adds a tangy flavor)
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika (for color and a mild, smoky flavor)
  • 1 teaspoon hot sauce (optional, for a slight kick)

For the Breading (The 11 Herbs & Spices Blend):

  • 2 cups all-purpose flour
  • 1 tablespoon salt
  • 1 tablespoon paprika
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground mustard
  • 1 teaspoon cayenne pepper (for a little heat)
  • 1 teaspoon ground ginger (adds a subtle warmth to the flavor)

For Frying:

  • Vegetable oil (enough for deep frying—about 3-4 cups depending on your fryer or pan size)

Step-by-Step Instructions for KFC-Style Fried Chicken:

1. Marinate the Chicken

The first step to achieving KFC-style fried chicken is marinating the chicken. This is what helps tenderize the meat and infuse flavor.

  • In a large bowl, combine buttermilk, salt, pepper, garlic powder, onion powder, paprika, and hot sauce (if using).
  • Add your chicken pieces to the buttermilk mixture, ensuring the chicken is fully submerged. Cover the bowl and refrigerate for at least 2-4 hours, but preferably overnight. The longer you marinate, the more flavorful and tender the chicken will become.

2. Prepare the Breading

While your chicken is marinating, it’s time to make the breading. The crispy coating is what gives KFC chicken its signature texture.

  • In a large shallow dish, whisk together flour, salt, paprika, onion powder, garlic powder, thyme, basil, oregano, black pepper, mustard, cayenne pepper, and ginger. This is your “secret blend” of herbs and spices.
  • For a crunchier coating, you can double-dip the chicken. This means first dredging the marinated chicken in the flour mixture, dipping it back into the buttermilk mixture, and then dredging it again in the flour. This extra layer will give you that classic extra crispy texture.

3. Heat the Oil for Frying

Next, you’ll need to heat up the oil to the perfect temperature for frying. The oil should be at around 350°F (175°C) for optimal frying.

  • Pour enough vegetable oil into a deep fryer or large heavy-bottomed pan to submerge the chicken pieces (about 3-4 cups). Heat the oil to 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping in a small bit of the breading mixture—if it sizzles and rises to the top, the oil is ready.
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4. Fry the Chicken

Once the oil is hot, it’s time to fry the chicken.