KFC Original Recipe Chicken

 

KFC Original Recipe Chicken decoded by a food reporter and republished with all 11 herbs and spices to make picture perfect KFC chicken at home! 
KFC Original Recipe Chicken has been a huge part of my childhood. As a kid my aunt would walk me home from school and we would stop at the KFC that was a half a block from my school. We’d share chicken and a strawberry parfait they used to sell. Unlike the Pioneer Chicken that my mom used to buy, this food memory is one I can still enjoy anytime I wanted.

So why make a copycat recipe of it if you have one a mile down the road? Well, A: Copycat recipes are a ton of fun and B: Way, way, way, way higher quality. Have you been to a KFC in the last decade? I’ve only been a few times but was disappointed each time because the chicken pieces have shrunken… a lot. Also, and hey to each his own (I’m definitely guilty of my fair share of food sins), but KFC uses MSG in the recipe for its KFC Original Recipe Chicken. Oh, and last thing, as far as fast food goes, it tends to be pretty pricy.

KFC Original Recipe Chicken

KFC Original Recipe Chicken uncovered by a food reporter from Colonel Sander's nephew and republished with all 11 herbs and spices to make picture perfect KFC chicken at home

Ingredients

• 2 cups all-purpose flour
• 2/3 tablespoon salt
• 1/2 tablespoon dried thyme leaves
• 1/2 tablespoon dried basil leaves
• 1/3 tablespoon dried oregano leaves
• 1 tablespoon celery salt
• 1 tablespoon ground black pepper
• 1 tablespoon dried mustard
• 3 tablespoons paprika (original recipe calls for 4 tablespoons)
• 2 tablespoons garlic salt
• 1 tablespoon ground ginger
• 3 tablespoons ground white pepper
• 2 teaspoons Accent Seasoning , optional (I left this out)
• 1 cup buttermilk
• 1 large egg
• 1 chicken , cut into 10 pieces (2 wings, 2 legs, 2 thighs and 2 breasts each cut in half to make 4 breast pieces)
• vegetable oil for frying
  
  

Instructions

• Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Add the spices to a small food processor until they're all uniform in size and the thyme, basil and oregano aren't larger in size anymore.
  2. Add the flour in a bowl with all the herbs and spices and mix with a whisk.
  3. In a second larger bowl add the buttermilk and egg together and whisk until combined.

  4. Add the chicken to the buttermilk mixture for 20-30 minutes.

  5. Remove chicken from the buttermilk soak and let any excess buttermilk drip off.
  6. Dredge the chicken pieces in the flour mixture on all sides, then shake off the excess coating.

  7. Let it rest on a cookie sheet for 20-30 minutes.

  8. Add oil to a deep fryer or a large pot that is at least 5 inches high so that the chicken can be fully submerged.

  9. Heat the oil to 350 degrees and fry in small batches for 15-18 minutes.

  10. Remove the chicken from the oil and add to a drying rack on top of a clean cookie sheet.
  11. If you add it to a paper towel or newspaper the bottom of the chicken will steam from the heat and become soft.
      
      

Recipe Notes

• 1. So here it is, in all its glory. I did make a couple of adjustments in my side by side comparison during recipe testing. More details of how/why available in the post above this recipe card.

     I ditched the MSG.
     I reduced the paprika by 1 tablespoon.
     I pulverized the thyme, basil and oregano in my small food processor.
     I added more oil

     Thanks so much to the awesome folks at the Chicago Tribune for this KFC Original Recipe Chicken "copycat."