KFC ORIGINAL SECRET CHICKEN

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KFC-Style Original Recipe Fried Chicken

Ingredients (for 4–5 lbs chicken pieces)

  • 1 whole chicken, cut into 8–10 pieces (or use thighs/drumsticks)

  • 2 cups all-purpose flour

  • 2 tsp salt

  • 1/2 tsp thyme (dried)

  • 1/2 tsp basil (dried)

  • 1/3 tsp oregano (dried)

  • 1 tbsp celery salt

  • 1 tbsp black pepper

  • 1 tbsp dried mustard

  • 4 tbsp paprika

  • 2 tsp garlic salt

  • 1 tsp ground ginger

  • 3 tsp white pepper

For brining:

  • 2 cups buttermilk

  • 1 tbsp salt

For frying:

  • Neutral oil (peanut, canola, or vegetable), enough for deep-frying

Step-by-Step Instructions

  1. Brine the chicken

    • In a large bowl, combine buttermilk and 1 tbsp salt. Add chicken pieces and refrigerate for at least 3 hours (overnight is best).

    • This keeps the meat juicy and tender.

  2. Make the spice flour coating

    • In a large bowl, mix the flour with all the spices above until very well combined.

  3. Coat the chicken

    • Remove chicken from brine, pat lightly to remove excess liquid (leave a bit of moisture so the flour sticks).

    • Dredge in the seasoned flour, pressing firmly so it sticks.

    • For extra crispness, dip coated chicken in a little water or buttermilk, then dredge again in the flour mix.

  4. Fry to perfection

    • Heat oil to 350°F (175°C).

    • Fry chicken in batches, about 12–15 minutes for larger pieces, 8–10 minutes for smaller, turning once.

    • Internal temp should be 165°F (74°C).

  5. Rest before serving

    • Place on a wire rack (not paper towels, to avoid sogginess) for 5 minutes before serving.

💡 Pro Tips for KFC-Level Results:

  • Use white pepper — it’s key to that “KFC” taste.

  • Pressure frying (like KFC) gives the juiciest meat, but you can still get close with a covered pot for part of the fry time.

  • Let the coated chicken rest 15 minutes before frying so the crust adheres better.

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