KFC Original Recipe (with Video)

KFC Original Recipe: There’s something timeless about biting into a piece of crispy, juicy fried chicken. And when it comes to fried chicken royalty, nothing beats the legacy of KFC’s Original Recipe. With its mysterious blend of 11 herbs and spices and that golden-brown crunch, this recipe has been a closely guarded secret for decades. But what if we told you it’s possible to recreate that same mouth-watering flavor in your own kitchen?

Imagine the aroma wafting through your home, the sizzle of oil in the fryer, and that first crunchy bite into a perfectly seasoned piece of chicken. Sounds like magic, right? This step-by-step guide will walk you through the entire process—from gathering the ingredients to achieving that signature crispy crust. It’s designed for both kitchen newbies and seasoned home cooks, with clear instructions and insider tips that will make you feel like a fried chicken pro.

So why recreate KFC’s Original Recipe at home? Simple. You get full control over the ingredients, you can tweak the spice levels to your taste, and let’s be real—homemade always hits differently. Plus, it’s fun. Cooking can be therapeutic, and there’s something incredibly satisfying about mastering a dish that millions crave daily.

Whether you’re trying this for a weekend treat, a game-day snack, or just because you’ve been craving that Colonel Sanders magic, this guide is your golden ticket. Ready to unlock the secret? Let’s dive in.

Ingredients You’ll Need

Getting KFC’s flavor right starts with nailing the ingredients. It’s not just about the chicken—it’s the specific mix of spices and the method that brings everything together. Below is everything you’ll need to create the closest thing to KFC’s legendary Original Recipe at home.

Main Ingredients

Before diving into the spices, let’s get the foundation right—the chicken and core ingredients.

• Chicken – Bone-in, skin-on pieces are key. A mix of thighs, drumsticks, wings, and breasts ensures variety. You’ll need around 2.5 to 3 pounds of chicken for a batch.
• Buttermilk – This is the magic behind tender, flavorful chicken. Soak your chicken in buttermilk for at least 6–8 hours, or ideally overnight. It breaks down proteins and infuses the meat with rich flavor.
• All-purpose flour – This forms the crispy outer layer. Use about 2 cups for coating.
• Salt and pepper – Not just for seasoning but to bring out all the other flavors.

If you skip or swap these, you’re already off track. Trust us, quality ingredients matter more than you think. Organic chicken? Yes. Fresh buttermilk? Absolutely. Don’t cut corners on the basics.

The Secret Blend of 11 Herbs and Spices

This is where the real magic happens. While KFC guards its recipe like gold, leaked documents and countless experiments have brought us pretty darn close. Here’s the blend that gives your chicken that unforgettable kick:

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

These spices, when mixed into the flour, create a complex flavor profile that’s spicy, savory, slightly herbal, and totally addictive. Be meticulous with measurements—this isn’t a “pinch of this, dash of that” situation.

Pro tip: Blend the spices separately and store in an airtight jar. You can use it for future batches or even sprinkle it on fries, popcorn, or veggies!

Optional Add-ons for Enhanced Flavor

While the original recipe stands on its own, there’s no harm in personalizing it a little—especially if you want a spicier or smokier twist.

• Smoked paprika – Adds depth and a touch of smokiness.
• Cayenne pepper – For those who love heat.
• Onion powder – Enhances umami.
• MSG (Monosodium Glutamate) – Believe it or not, KFC uses it for that flavor bomb effect. Use with caution.

Substitutes: Can’t find white pepper? Try more black pepper, but the flavor won’t be quite the same. No buttermilk? Mix 1 cup of milk with 1 tbsp of lemon juice or vinegar and let it sit for 10 minutes.

Bottom line: Stick as close to the original as possible for your first try. Once you’ve mastered the base, feel free to play around.

Kitchen Tools and Equipment

You don’t need a commercial fryer or a fancy chef’s kitchen to pull this off. But having the right tools makes the process smoother—and safer.

Here’s what you’ll need:

• Large mixing bowls – One for marinating, one for flour coating.
• Tongs – Essential for moving chicken in and out of hot oil.
• Deep fryer or heavy-bottomed pot – Cast iron is ideal.
• Thermometer – For oil temperature. Don’t guess!
• Wire rack and baking sheet – To drain fried chicken without getting soggy.
• Paper towels – Lots of them. This is fried chicken, after all.
• Measuring spoons and cups – Precision is key.

Optional but helpful:

• Kitchen scale – Especially useful if you’re doubling or tripling the spice mix.
• Splatter screen – Keeps your stovetop clean(er).

Having a clean, organized workspace makes the cooking experience more enjoyable. Lay out everything before you start. Think of it like your own little food prep station.

Step-by-Step Guide to Making KFC Original Recipe

Now that your ingredients and tools are ready, let’s walk through the step-by-step process to recreate the iconic KFC Original Recipe. Follow each step carefully and don’t rush—the secret lies in the details.

Step 1 – Preparing the Chicken

Start by choosing good-quality chicken pieces—drumsticks, thighs, wings, or breasts all work. Wash them thoroughly and pat them dry with paper towels. This step is important because excess moisture can prevent the coating from sticking properly. Once dried, soak the chicken in buttermilk (or a mix of milk and a splash of lemon juice) for at least 30 minutes to tenderize the meat and help the flavors absorb better.

Step 2 – Mixing the Secret Spice Blend

The famous KFC flavor comes from its special mix of herbs and spices. While the exact recipe is a guarded secret, a close version usually includes flour, paprika, garlic powder, onion powder, black pepper, white pepper, dried herbs like thyme or oregano, and a pinch of cayenne for heat. Combine these ingredients with all-purpose flour in a large bowl. This flour-and-spice mix will form the crispy, flavorful coating on the chicken.

Step 3 – Dredging the Chicken

Take the chicken out of the buttermilk and let the excess drip off. Roll each piece in the flour-and-spice mixture, making sure it’s fully coated. For extra crunch, dip the chicken back into the buttermilk and coat it again with the seasoned flour (this “double dredging” technique gives that iconic KFC crunch). Press the flour mixture firmly onto the chicken to lock in the coating.

Step 4 – Frying the Chicken

Heat vegetable oil (or peanut oil for better flavor) in a deep fryer or large heavy pot to about 350°F (175°C). Carefully place the coated chicken pieces into the hot oil, a few at a time to avoid overcrowding. Fry until the chicken turns golden brown and crispy, usually 12–15 minutes depending on size. Make sure the internal temperature reaches 165°F (74°C) for safe eating. Adjust the heat as needed to keep the oil steady.

Step 5 – Resting and Serving

Once fried, remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Let it rest for about 5 minutes—this helps the coating stay crispy while allowing the juices inside to settle. Finally, serve your homemade KFC-style fried chicken hot, with sides like mashed potatoes, coleslaw, or biscuits for the full experience.

Pro Tips to Nail the KFC Taste

You followed the recipe, but something still feels slightly off? These pro tips can help you elevate your homemade chicken to near-identical KFC standards. These aren’t just optional tricks—they’re what separates good fried chicken from great fried chicken.

1. Master Temperature Control

One of the most common mistakes is inconsistent oil temperature. If your oil is too hot, the outside burns while the inside stays raw. Too cold, and your chicken soaks up oil, making it greasy and heavy.

• Ideal frying temp: 350°F (175°C)
• Use a digital thermometer to monitor temp before and during frying.
• Allow the oil to come back up to temperature between batches.

2. Give it Time to Marinate

Don’t skimp on the marination. The longer your chicken sits in the buttermilk, the more tender and flavorful it becomes. Overnight marination is not just recommended—it’s essential for achieving that deep flavor in every bite.

3. Don’t Skip the Resting Phase

Before frying, let your dredged chicken sit for at least 15–20 minutes. This step allows the coating to bond with the meat, reducing the chance of the crust falling off while cooking.

4. The Double Dredge Method

Want extra crunch like those ridged edges on KFC chicken? Dip your chicken twice in the buttermilk and flour mixture. This creates more surface area for that crispy crust to develop. Trust us, your taste buds will thank you.

5. Let the Chicken Talk

Listen for that sizzle when you drop chicken into the oil. If it’s too quiet, your oil’s not hot enough. If it’s too loud and aggressive, it might be overheating. You want a steady, medium sizzle.

Storage and Reheating Tips

Made a big batch and have leftovers? Good! KFC-style chicken keeps well if you store and reheat it the right way. But do it wrong, and your crunchy masterpiece turns into a soggy mess.

How to Store Fried Chicken

• Cool it completely before refrigerating.
• Store in an airtight container, but use paper towels between layers to absorb moisture.
• Best consumed within 2–3 days.

Reheating for Crispiness

Avoid the microwave—it turns that golden crust into rubbery skin.

Best methods:

Oven Reheat:

• Preheat oven to 375°F (190°C)
• Place chicken on a wire rack over a baking sheet.
• Bake for 10–15 minutes or until hot and crispy.

Air Fryer Method:

• Set to 360°F (180°C)
• Reheat for 6–8 minutes.
• Flip halfway for even crisp.

Skillet Reheat (in a pinch):

• Use medium heat with a tiny amount of oil.
• Reheat covered for a few minutes, then uncovered to crisp up.

Freezing Leftovers

Fried chicken can be frozen, but it’s not ideal. Wrap tightly in foil and place in freezer bags. Reheat in oven straight from frozen for best results. But again, fresh is best.

Common Mistakes to Avoid

Even seasoned cooks can trip up when making fried chicken. Let’s spotlight some classic mistakes and how to sidestep them:

1. Overcrowding the Fryer

Tempting, we know. But putting too many pieces in the oil at once causes the temperature to drop. The result? Oil-logged, unevenly cooked chicken. Always fry in small batches.

2. Skipping the Thermometer

Guessing oil temperature is like driving blindfolded. Use a thermometer—it’s your best friend. Whether you’re frying in a pot or using a deep fryer, always monitor the oil temp.

3. Uneven Coating

Rushing the dredge? Skipping rest time? Your crust won’t stick. Always press the flour onto the chicken, then let it sit before frying.

4. Not Draining Correctly

Putting hot chicken straight onto a plate or paper towels traps steam and moisture. Always let your fried pieces rest on a wire rack to maintain crispiness.

5. Underseasoning the Flour

Your flour mixture should taste flavorful even before the chicken touches it. Don’t be afraid of seasoning—it’s what brings this entire recipe to life.

Nutritional Breakdown

Let’s be real—fried chicken isn’t health food. But it’s good to know what you’re eating. Here’s a general estimate per piece (thigh or drumstick):

Nutrient	Amount per piece
Calories	320–400 kcal
Total Fat	21–26 g
Saturated Fat	4–6 g
Cholesterol	70–90 mg
Sodium	850–1100 mg
Protein	18–22 g
Carbohydrates	12–18 g

Note: These values depend on the cut of chicken and frying method.

Healthier Tweaks

• Use an air fryer for less oil.
• Opt for skinless chicken.
• Bake instead of fry (though it won’t be quite the same).
• Serve with healthy sides like salad, steamed veggies, or brown rice.

FAQs about KFC Original Recipe

1. Can I bake instead of fry this recipe?

Yes, but the texture won’t be the same. You’ll get a tasty result, but not the deep-fried crunch. Try air frying for a crispier alternative.

2. What oil tastes most like KFC’s?

KFC typically uses pressure frying with canola or soybean oil. For home use, peanut or vegetable oil offers the closest flavor match.

3. Can I make this gluten-free?

Absolutely. Substitute all-purpose flour with a gluten-free flour blend. Ensure all spices and buttermilk are certified gluten-free too.

4. How long should I marinate the chicken?

Ideally overnight. But a minimum of 6 hours is necessary for proper flavor absorption and tender meat.

5. Is air frying a good substitute for deep frying?

Yes! While not identical in texture, air frying gives a crispy result with significantly less oil. Great for a healthier version.

Conclusion

And there you have it—the complete step-by-step guide to recreating KFC’s Original Recipe right in your own kitchen. From the carefully crafted spice blend to the art of the perfect dredge and fry, every stage in this process brings you closer to that iconic flavor that’s made KFC a worldwide favorite.

Sure, it takes some effort. But biting into that golden, crunchy, perfectly seasoned piece of chicken? Worth every second.

Whether you’re impressing guests, cooking with family, or just feeding your fried chicken obsession, this recipe is a winner. Keep practicing, adjust the spice mix to your liking, and soon enough, your kitchen will rival the Colonel’s.