KFC Original Recipe Bucket Recipe

Name: KFC Original Recipe Bucket
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 pieces of chicken
Cuisine: American
Ingredients: 1 whole chicken, cut into 8 pieces (or 8 bone-in, skin-on pieces); 2 cups buttermilk; 1 large egg; 2 cups all-purpose flour; 1 tablespoon kosher salt; 1 teaspoon dried thyme; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 teaspoon celery salt; 1 teaspoon ground black pepper; 1 teaspoon dried mustard; 1 teaspoon paprika; 1 teaspoon garlic salt; 1 teaspoon ground ginger; 1 teaspoon ground white pepper; 1 teaspoon dried rosemary, crushed; 1/2 teaspoon cayenne pepper (optional); Vegetable oil, for frying

American · Main course · 50 min total

KFC Original Recipe Bucket recipe videos

Recreate the iconic KFC fried chicken at home with a secret blend of 11 herbs and spices. This recipe yields crispy, juicy chicken that tastes just like the original.

30
min prep

20
min cook

4
servings

650
kcal/serving

Ingredients

1 whole chicken, cut into 8 pieces (or 8 bone-in, skin-on pieces)
2 cups buttermilk
1 large egg
2 cups all-purpose flour
1 tablespoon kosher salt
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon celery salt
1 teaspoon ground black pepper
1 teaspoon dried mustard
1 teaspoon paprika
1 teaspoon garlic salt
1 teaspoon ground ginger
1 teaspoon ground white pepper
1 teaspoon dried rosemary, crushed
1/2 teaspoon cayenne pepper (optional)
Vegetable oil, for frying

Instructions

In a large bowl, whisk together buttermilk and egg. Add chicken pieces, turning to coat. Cover and refrigerate for at least 2 hours or overnight.
In a separate large bowl, combine flour with all the spices: salt, thyme, basil, oregano, celery salt, black pepper, mustard, paprika, garlic salt, ginger, white pepper, rosemary, and cayenne if using. Mix well.
Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the seasoned flour, pressing firmly to adhere. Shake off excess and place on a wire rack. Let rest for 10 minutes.
Heat about 2 inches of oil in a deep heavy pot or Dutch oven to 350°F (175°C).
Fry chicken in batches, skin side down first, without crowding. Cook for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
Drain on paper towels. Serve hot or warm.

Tips

For extra crunch, double-dredge: dip floured chicken back into buttermilk, then flour again.
Let fried chicken rest on a wire rack over a baking sheet instead of paper towels to keep the bottom crispy.
Store leftovers in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes.
Adjust cayenne pepper to your spice preference.

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