Alright—real talk first 😊
The actual KFC secret recipe is locked down (only a few execs know it), but what I can give you is the best-known, tried-and-true COPYCAT that tastes shockingly close. This is the one home cooks swear by.
🍗 KFC-Style Fried Chicken (Copycat “11-Herb” Flavor)
Chicken
- 1 whole chicken, cut into pieces
- 2 cups buttermilk
- 1 tsp salt
- ½ tsp black pepper
Marinate chicken at least 4 hours or overnight.
Seasoned Flour Mix
This is the famous-style blend 👇
- 2 cups all-purpose flour
- 2 tsp salt
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp celery salt
- 1 tsp black pepper
- 1 tsp dried mustard
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground ginger
- ½ tsp white pepper
(Yes—that’s 11 herbs & spices 😉)
Frying
- Vegetable oil or shortening (about 2–3 inches deep)
- Oil temp: 325–350°F (165–175°C)
Instructions
- Marinate chicken in buttermilk with salt & pepper.
- Mix flour & spices thoroughly.
- Remove chicken from buttermilk, let excess drip off.
- Dredge heavily in seasoned flour, pressing coating on.
- Let coated chicken rest 10 minutes (this helps crust stick).
- Fry in batches 12–15 minutes per side until deep golden and internal temp hits 165°F.
- Drain on rack (not paper towels—keeps it crispy).
🔥 Pro Tips (Why This Tastes “Right”)
- White pepper + celery salt = that unmistakable KFC note
- Resting the breaded chicken before frying = thicker crust
- Fry slightly lower temp than usual = juicy inside, crisp outside
🍽️ Serve With (for full KFC vibes)
- Mashed potatoes & gravy
- Coleslaw
- Biscuits
- Corn on the cob
If you want, I can give you:
- 🍗 Extra-crispy KFC-style version
- 🥘 Pressure-fried style (no pressure fryer needed)
- 🔥 Spicy KFC copycat
Just tell me 👀
