Finger Lickin’ Good: How To Make KFC Chicken At Home (Secret Recipe Revealed!)

Have you ever found yourself craving that iconic Kentucky Fried Chicken taste but didn’t want to leave your house? I’ve been there too! After years of experimenting and research, I’m excited to share the closest homemade version of Colonel Sanders’ famous fried chicken recipe.

In 2016, something incredible happened – the Chicago Tribune published what might be the biggest reveal in fast food history. Colonel Sanders’ secret blend of 11 herbs and spices was discovered in a scrapbook belonging to his second wife, Claudia. This gives us a rare peek into the recipe that transformed a small Kentucky restaurant into the global phenomenon we know today.

Let me walk you through how to make KFC chicken that’s so close to the original, your family might think you smuggled it out of the restaurant!

What Makes KFC Chicken So Special?

KFC’s chicken stands out because of three key elements:

• The secret blend of 11 herbs and spices
• The cooking method (pressure frying in the restaurants)
• The breading technique that creates that perfect crust

While KFC uses pressure fryers in their restaurants (which most of us don’t have at home), we can still achieve amazing results with standard kitchen equipment.

The Secret 11 Herbs and Spices

The heart of KFC’s flavor is their proprietary blend. According to the leaked recipe here are the 11 herbs and spices

1. Salt
2. Thyme
3. Basil
4. Oregano
5. Celery salt
6. Black pepper
7. Dried mustard
8. Paprika
9. Garlic salt
10. Ground ginger
11. White pepper

Some recipes also mention MSG (Accent Seasoning), which KFC reportedly uses as a flavor enhancer. This is optional for home cooks who prefer to avoid it.

What You’ll Need

Ingredients for the Spice Mixture:

• 2 cups all-purpose flour
• ⅔ tablespoon salt
• ½ tablespoon ground thyme
• ½ tablespoon basil
• ⅓ tablespoon oregano
• 1 tablespoon celery salt
• 1 tablespoon black pepper
• 1 tablespoon dry mustard powder
• 4 tablespoon paprika
• 2 tablespoons garlic salt
• 1 tablespoon ground ginger
• 3 tablespoons ground white pepper
• ½ teaspoon Accent flavor enhancer (MSG) – optional

For the Chicken:

• 1 whole chicken (about 3 pounds), cut into 10 pieces (or chicken pieces of your choice)
• 1 cup buttermilk
• 1 large egg, beaten
• Vegetable shortening or oil for frying (KFC originally used cottonseed oil)

Equipment:

• Large mixing bowls
• Food processor (optional but helpful for blending spices evenly)
• Deep fryer, Dutch oven, or heavy-bottomed pot
• Cooking thermometer
• Wire cooling rack
• Baking sheets
• Tongs

Step-by-Step KFC Chicken Recipe

1. Prepare Your Chicken

Cut your whole chicken into 10 pieces: 2 wings, 2 drumsticks, 2 thighs, and 4 breast pieces (cut each breast in half). Keep the skin on – it’s essential for that authentic KFC crunch!

2. Create the Spice Blend

Combine all your herbs and spices in a food processor and pulse until they’re evenly sized. This ensures consistent flavor throughout the coating. If you don’t have a food processor, whisk them thoroughly in a bowl.

3. Make the Breading Mixture

Mix your processed spice blend with the flour in a large bowl. Whisk until everything is combined evenly.

4. Prepare the Egg Mixture

In a separate bowl, whisk together the buttermilk and beaten egg until well combined.

5. Marinate the Chicken

Place your chicken pieces in the buttermilk mixture and let them soak for 20-60 minutes. This tenderizes the meat and helps the breading stick. For best results, marinate at room temperature (if you’re cooking soon) or in the refrigerator if marinating longer.

6. Bread the Chicken

Here’s where technique matters

1. Take each piece of chicken from the buttermilk, allowing excess to drip off
2. Place it in the flour-spice mixture and coat thoroughly
3. Shake off any excess flour
4. Place the breaded chicken on a wire rack over a baking sheet
5. Let the breaded chicken rest for about 15 minutes before frying (this helps the coating stick better)

7. Heat Your Oil

Heat vegetable shortening or oil to 350°F (177°C) in your fryer or pot. You’ll need enough oil to submerge the chicken pieces – about 5 inches deep.

8. Fry in Batches

Don’t overcrowd your fryer! Cook the chicken in batches:

• Breasts and thighs will take about 15-18 minutes
• Wings and legs will take about 12-13 minutes

The internal temperature should reach 165°F (74°C) when done. Use a meat thermometer to check.

9. Drain and Rest

Place the fried chicken on a clean wire rack positioned over a baking sheet to drain excess oil. Don’t put it on paper towels – this can make the coating soggy!

Troubleshooting Common Problems

My breading is falling off!

• Make sure your chicken is well-dried before coating
• Pat the breading firmly onto the chicken
• Let the breaded chicken rest before frying
• Don’t move the chicken too much while it’s frying

My chicken is burning on the outside but raw inside

• Your oil is too hot – reduce the temperature
• Your chicken pieces might be too large – cut them smaller
• Try finishing larger pieces in the oven at 350°F

My chicken is greasy

• Your oil wasn’t hot enough – maintain 350°F
• You might be overcrowding the pan – fry fewer pieces at once

Can I Make KFC Chicken Without a Deep Fryer?

Absolutely! While a deep fryer makes the process easier, you have several alternatives:

Using a Dutch Oven or Heavy Pot

1. Fill it halfway with oil
2. Use a thermometer to maintain 350°F
3. Cook in smaller batches to maintain temperature

Using a Cast Iron Skillet

1. Add about 1-inch of oil
2. Maintain temperature at 350°F
3. Fry chicken pieces, turning occasionally
4. Once browned, finish cooking in a 350°F oven if needed

Extra Crispy vs. Original Recipe

KFC offers two main varieties of fried chicken. The recipe above is for the Original Recipe. If you prefer Extra Crispy:

1. After the first breading, dip the chicken back into the buttermilk mixture
2. Bread it a second time in the flour mixture
3. Press the coating firmly onto the chicken
4. Let rest for 15 minutes before frying

This double-breading creates that extra crunchy coating that many people love!

Storage and Reheating Tips

• Refrigerate leftover chicken in an airtight container for up to 3-5 days
• Reheat in a 400°F oven for 15-20 minutes (avoid microwave – it makes the coating soggy)
• For best results, place on a wire rack in the oven so air circulates all around

The Bottom Line

Making KFC chicken at home isn’t just possible – it’s downright delicious! While it might not be exactly identical to the restaurant version (we’re missing those pressure fryers), this recipe gets amazingly close to Colonel Sanders’ famous creation.

I’ve made this recipe countless times for family gatherings, and people always ask if I secretly bought KFC! The key is getting that spice blend right and following the proper breading technique.

So next time you’re craving some finger-lickin’ good chicken, skip the drive-thru and try making it yourself. You might be surprised at just how close you can get to the real thing!

KFC chicken is made by inspecting raw, fresh chicken, marinating it in a blend of 11 herbs and spices, coating it in a seasoned flour mixture, and then pressure frying it to achieve a crispy outside and juicy inside. The special equipment, known as a pressure fryer, cooks the chicken quickly under pressure, locking in moisture and ensuring even cooking, which is a signature technique perfected by Colonel Sanders.

KFC chicken coating is made of all-purpose flour mixed with 11 secret herbs and spices, along with salt, dry milk, and egg powder, which adhere to the chicken through a buttermilk and egg wet dip before being pressure fried. While the specific combination of the 11 herbs and spices is a closely guarded secret, it is known to include various seasonings like paprika, garlic salt, and black pepper.

No, KFC does not boil their chicken before frying it; instead, they pressure-fry the chicken after it has been marinated in buttermilk and coated in flour and spices. This pressure-frying process helps the chicken cook quickly and evenly, keeping the meat juicy on the inside and the exterior crispy.