KFC Chicken

The exact KFC chicken recipe is famously secret, but you can make a very close copy at home using the “11 herbs and spices” approach. Here’s a popular approximation:

Ingredients

For the chicken:

• 10 pieces of chicken (drumsticks, thighs, or wings)

• 2 cups buttermilk

• 1 teaspoon salt

• 1 teaspoon black pepper

For the coating (herbs & spices):

• 2 cups all-purpose flour

• 1 tablespoon salt

• 1 tablespoon dried thyme

• 1 tablespoon dried basil

• 1 tablespoon oregano

• 1 tablespoon celery salt

• 1 tablespoon black pepper

• 1 tablespoon dried mustard

• 4 tablespoons paprika

• 2 teaspoons garlic salt

• 1 teaspoon ground ginger

• 3 teaspoons white pepper

For frying:

• Vegetable oil (enough for deep frying)

Instructions

1. Marinate the chicken:

   • Mix chicken with buttermilk, salt, and black pepper in a large bowl.

   • Cover and refrigerate for at least 2 hours (overnight is best).

2. Prepare the coating:

   • In a large bowl, combine all flour and spices.

3. Coat the chicken:

   • Remove chicken from buttermilk, letting excess drip off.

   • Dredge each piece thoroughly in the flour mixture. Press to stick well.

4. Fry the chicken:

   • Heat oil in a deep fryer or large skillet to 350°F (175°C).

   • Fry chicken in batches for 12–15 minutes, turning occasionally, until golden brown and cooked through (internal temp 165°F / 74°C).

   • Drain on paper towels.

5. Serve:

   • Enjoy hot with your favorite sides like coleslaw, mashed potatoes, or biscuits.

💡 Tips:

• Double dredge (dip back in buttermilk then flour again) for extra crispy chicken.

• Let the coated chicken rest 10 minutes before frying; it helps the crust stick.

• Spice levels can be adjusted; paprika adds color, white pepper adds heat.