KFC Original Recipe Chicken Recipe

Name: KFC Original Recipe Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 pieces
Cuisine: American
Ingredients: 1 whole chicken (about 3-4 lbs), cut into 8 pieces; 2 cups buttermilk; 2 cups all-purpose flour; 1 tablespoon salt; 1 tablespoon ground black pepper; 1 tablespoon paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon dried thyme; 1 teaspoon celery salt; 1 teaspoon ground ginger; 1 teaspoon dry mustard; 1 teaspoon ground white pepper; 1 teaspoon cayenne pepper (optional, for heat); Vegetable oil, for deep frying

American · Main course · 40 min total

KFC Original Recipe Chicken recipe videos

Recreate the iconic KFC fried chicken at home with a secret blend of 11 herbs and spices, resulting in crispy, juicy, and flavorful chicken that rivals the original.

20
min prep

20
min cook

4
servings

620
kcal/serving

Ingredients

1 whole chicken (about 3-4 lbs), cut into 8 pieces
2 cups buttermilk
2 cups all-purpose flour
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon celery salt
1 teaspoon ground ginger
1 teaspoon dry mustard
1 teaspoon ground white pepper
1 teaspoon cayenne pepper (optional, for heat)
Vegetable oil, for deep frying

Instructions

Place chicken pieces in a large bowl and pour buttermilk over them. Cover and refrigerate for at least 4 hours or overnight.
In a shallow dish, whisk together flour, salt, black pepper, paprika, garlic powder, onion powder, oregano, basil, thyme, celery salt, ginger, dry mustard, white pepper, and cayenne pepper (if using).
Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the seasoned flour mixture, pressing firmly to adhere. Shake off excess and place on a wire rack. Let rest for 15 minutes.
Meanwhile, heat about 2 inches of oil in a deep heavy pot or Dutch oven to 350°F (175°C).
Carefully add chicken pieces, skin side down, in batches without crowding. Fry for 8-10 minutes per side, until golden brown and internal temperature reaches 165°F (74°C).
Transfer fried chicken to a paper towel-lined plate to drain. Serve hot or at room temperature.

Tips

For extra crispiness, double-dip the chicken: after the first dredge, dip back into buttermilk, then dredge again in flour mixture.
Maintain oil temperature between 325-350°F for best results.
Leftover chicken can be stored in the refrigerator for up to 3 days and reheated in an oven at 350°F for 10-15 minutes.

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