The Secret Behind KFC’s Famous Fried Chicken: How They Actually Cook It

Have you ever bitten into a crispy piece of KFC chicken and wondered “How do they make this so darn good?” Well you’re not alone! As a food blogger who’s tried countless fried chicken recipes, I’ve always been fascinated by KFC’s signature crunch and juicy interior. Today, I’m gonna spill all the details on how KFC fries their chicken to perfection.

Quick Answer

KFC fries their chicken using a special pressure frying method They first marinate fresh chicken in their secret blend of 11 herbs and spices, then dip it in water and coat it with a special flour mixture The chicken is then cooked in pressure fryers at specific temperatures using a blend of canola and soybean oils. This unique cooking method ensures the chicken stays juicy inside while getting super crispy outside.

The Real KFC Cooking Process Revealed

Let’s break down exactly what happens in those KFC kitchens:

Fresh Chicken, Not Frozen

Contrary to what many believe, KFC doesn’t use pre-cooked or frozen chicken. Their managing director for the South Pacific region confirmed in an interview with News.com.au that the fillets arrive at their kitchens fresh and refrigerated. This fresh start is crucial for quality.

The Water Dunk Technique

One interesting step in their process is that before breading, the chicken fillets are dunked in a bucket of cold water Why? As explained by KFC, “We dip it in there because it just helps the flour adhere to the chicken” This simple step makes a huge difference in how evenly the coating sticks.

The Famous Secret Blend

KFC’s legendary 11 herbs and spices are still a closely guarded secret. Even their own employees don’t know the complete recipe! While some ingredients have been speculated to include salt, thyme, basil, oregano, celery salt, black pepper, dried mustard, paprika, garlic salt, ground ginger, and white pepper, the exact formula remains locked away.

The Science of Pressure Frying

What truly sets KFC apart is their pressure frying technique – a combination of deep frying and pressure cooking.

How Pressure Frying Works

1. The chicken is placed in specialized pressure fryers
2. Oil is heated to a specific temperature (between 350-375°F)
3. The fryer is sealed, creating pressure inside
4. This pressure cooks the chicken faster while locking in moisture
5. The result is chicken that’s crispy outside and juicy inside

This method is faster than traditional deep frying and actually uses less oil, while creating that signature KFC texture we all love.

The Importance of Marination

KFC doesn’t just throw raw chicken into flour and fryer. Proper marination is key to their flavor profile. The chicken is marinated for several hours in that secret blend of herbs and spices before it ever sees the fryer.

This marination serves two important purposes:

• Flavor infusion: It allows the spices to penetrate deep into the meat
• Tenderizing: It helps break down proteins, resulting in more tender chicken

The Perfect Breading Process

The breading mix at KFC isn’t just plain flour. It’s a special blend that includes:

• Flour
• Cornstarch
• The secret spice mixture
• Other seasonings

This combination creates that distinct texture that’s both crispy and flavorful. The process of applying this breading is also meticulous, ensuring even coverage for consistent results.

The Oil Matters Too

KFC doesn’t use just any oil for frying. They use a specific blend of canola and soybean oils that’s:

• Low in trans fats
• High in oleic acid (which makes it a somewhat healthier option)
• Specifically formulated for their pressure fryers

Cooking Time and Temperature

Getting the perfect fried chicken requires precise timing and temperature control:

These exacting standards ensure that every piece of chicken is cooked to the same level of perfection, regardless of which KFC location you visit.

Quality Control Measures

KFC has strict quality control processes to maintain consistency across thousands of locations worldwide:

• Fresh chicken inspections before cooking
• Regular equipment calibration
• Standardized cooking procedures
• Timers and temperature monitors
• Regular quality checks throughout the day

Why KFC’s Method Creates That Perfect Texture

The science behind KFC’s crispy skin comes down to a few key factors:

The Flour Mixture

The combination of flour, cornstarch, and spices creates tiny pockets that expand when fried, resulting in that characteristic crunch.

The Pressure Cooking Element

By cooking under pressure, moisture stays locked inside the chicken while the outside gets crispy. Without pressure, achieving both juicy meat and crispy skin simultaneously would be much harder.

The Temperature Precision

The specific frying temperature creates a quick sear on the outside, forming a crust that prevents too much oil from penetrating while sealing in the chicken’s natural juices.

Can You Recreate KFC Chicken at Home?

While we can’t exactly replicate KFC’s secret recipe and specialized equipment, we can get pretty close! Here’s my simplified method based on what we know:

1. Marinate chicken pieces in buttermilk with salt, pepper, and a blend of herbs like thyme, oregano, basil and paprika for at least 4 hours
2. Mix flour with cornstarch, salt, pepper, paprika, garlic powder, onion powder, and other spices
3. Remove chicken from marinade, dip in water briefly
4. Coat thoroughly in flour mixture
5. Deep fry at 350°F for about 15-20 minutes (since we don’t have pressure fryers)

It won’t be exactly the same, but it’ll satisfy your KFC cravings in a pinch!

Why KFC’s Chicken Stands Out From Other Fast Food

There are several reasons why KFC has maintained its position as one of the world’s favorite fried chicken chains:

• Consistency: The pressure frying method ensures reliable results
• The secret recipe: Those 11 herbs and spices create a distinctive flavor profile
• The cooking technique: Pressure frying creates a texture that’s hard to replicate
• Quality standards: KFC’s strict protocols maintain standards across locations

Is KFC Chicken Healthy?

Let’s be real here – fried chicken isn’t health food. Even KFC’s representatives acknowledge this. Their Zinger burger, for instance, still packs about 18 grams of fat. However, KFC has made some positive changes in recent years:

• They’ve pledged to stop using antibiotics in their chicken supply
• The pressure frying method actually uses less oil than traditional deep frying
• They’ve focused on using quality chicken from reputable suppliers

But at the end of the day, it’s still fried chicken, and should be enjoyed as an occasional treat rather than a dietary staple.

Final Thoughts

KFC’s chicken isn’t just famous because of good marketing – there’s real culinary science behind their success. Their unique combination of fresh ingredients, secret seasonings, and specialized cooking methods creates fried chicken that’s recognizable worldwide.

Next time you’re enjoying that bucket of KFC, you’ll appreciate all the work that goes into making each piece consistent and delicious. While we may never know the exact 11 herbs and spices, we now understand much more about HOW they fry their chicken to perfection.

And if you wanna try making your own version at home, remember the key steps: proper marination, the water dip trick, a well-seasoned flour coating, and careful temperature control. You might not have a pressure fryer, but you can still create some finger-lickin’ good chicken in your own kitchen!

KFC in the United States uses a blend of canola oil and hydrogenated soybean oil, along with TBHQ and citric acid as antioxidants, and a silicone-based antifoaming agent called dimethylpolysiloxane, to fry its chicken. The company switched to this trans-fat-free blend in 2007. However, the specific oil blend can vary by region and country;

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.