KFC’s Original Secret Chicken Recipe

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KFC’s Original Secret Chicken Recipe (Recreated)

While the exact 11 herbs and spices remain Colonel Sanders’ guarded secret, this recipe comes remarkably close to the iconic flavor through extensive recipe testing and widely speculated ingredient lists.

Important Note

This is a homemade recreation based on publicly available information and taste comparisons. The true KFC recipe remains proprietary.

Ingredients

For the Brine:

· 4 cups cold water
· ¼ cup kosher salt
· ¼ cup brown sugar
· 1 tablespoon paprika
· 1 teaspoon garlic powder
· 1 teaspoon onion powder

For the Coating Mix (The “11 Herbs & Spices” Approximation):

· 2 cups all-purpose flour
· 2 tablespoons cornstarch
· 2 teaspoons paprika
· 1½ teaspoons garlic salt
· 1½ teaspoons onion salt
· 1 teaspoon dried thyme
· 1 teaspoon dried basil
· 1 teaspoon dried oregano
· 1 teaspoon celery salt
· 1 teaspoon black pepper
· 1 teaspoon white pepper
· ½ teaspoon mustard powder
· ½ teaspoon ground ginger
· ¼ teaspoon Accent (MSG) – key for authentic flavor
· ⅛ teaspoon ground cloves
· ⅛ teaspoon ground sage

Additional:

· 3-4 lbs chicken pieces (bone-in, skin-on for authenticity)
· 1 cup buttermilk
· 1 egg
· Vegetable oil for frying (peanut oil preferred)

Instructions

Step 1: Brine the Chicken

  1. In a large bowl, whisk together water, salt, brown sugar, paprika, garlic powder, and onion powder until dissolved.
  2. Submerge chicken pieces completely in brine. Cover and refrigerate 4-8 hours (no longer).
  3. Remove chicken, rinse under cold water, and pat thoroughly dry.

Step 2: Prepare Coating

  1. Combine all coating mix ingredients in a large bowl or paper bag. Mix thoroughly.
  2. In another bowl, whisk buttermilk and egg.

Step 3: Double-Dredge Method

  1. Dip dried chicken pieces in buttermilk mixture, allowing excess to drip off.
  2. Roll in coating mix, pressing firmly to adhere. Shake off excess.
  3. Let rest 5 minutes – crucial for crust adhesion.
  4. Dip again in buttermilk, then coating mix for a second time. This creates KFC’s signature thick, craggy crust.

Step 4: Fry Like KFC

  1. Heat 3 inches of oil in a heavy Dutch oven to 325°F (lower than typical frying for that slow-cooked effect).
  2. Fry chicken in batches, maintaining oil temperature between 300-325°F.
  3. Cook times:
    · Thighs/drumsticks: 12-15 minutes
    · Breasts: 15-18 minutes
  4. Chicken is done when internal temperature reaches 165°F and crust is deep golden brown.
  5. Drain on wire rack (not paper towels) to keep crust crisp.

Critical Technique Notes

  1. MSF/Accent is considered by many food historians to be one of the “secret” ingredients that gives KFC its distinctive savory quality.
  2. Low-temperature frying is key – KFC uses pressure fryers at about 325°F, not the typical 350-375°F.
  3. Double dredging creates the characteristic nooks and crannies.
  4. Resting between coats prevents the coating from sliding off.

Tips for Closest Results

· Use bone-in, skin-on chicken pieces
· Don’t skip the brine – ensures juicy meat
· Let coated chicken rest at room temp 10 minutes before frying
· Peanut oil gives the most authentic flavor
· Maintain consistent oil temperature – use a thermometer

Serving Suggestion

Serve with mashed potatoes, gravy, coleslaw, and biscuits for the full KFC experience.

Disclaimer: This recipe represents years of culinary detective work by food enthusiasts and is not the actual proprietary KFC formula, which remains locked in a vault and known to only a few people at any given time. Enjoy the homemade version!

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