KFC Original Recipe Chicken recipes
This recipe recreates the famous KFC Original Recipe Fried Chicken, featuring chicken pieces coated in a unique blend of 11 herbs and spices. After a buttermilk soak for tenderness, the chicken is double-dredged and deep-fried to a golden, crispy perfection. It's a flavorful and satisfying dish, perfect for replicating a classic at home.
Equipment
- 2 Large Mixing Bowls
- 1 Whisk
- 1 Deep Fryer or Heavy-Bottomed Pot Ensure it's large enough to safely fry chicken without overcrowding.
- 1 Kitchen Tongs For safely handling chicken in hot oil.
- 1 Wire Rack with Baking Sheet For draining excess oil and maintaining crispiness after frying.
Ingredients
Main
- 2 cups all-purpose flour
- ⅔ tablespoon salt
- ½ tablespoon dried thyme leaves
- ½ tablespoon dried basil leaves
- ⅓ 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
Instructions
- In a large bowl, whisk together the all-purpose flour, salt, dried thyme, dried basil, dried oregano, celery salt, ground black pepper, dried mustard, paprika, garlic salt, ground ginger, and ground white pepper.
- In a separate large bowl, whisk together the buttermilk and large egg until well combined.
- Pat the cut chicken pieces dry with paper towels to ensure better coating adherence.
- Dredge each chicken piece thoroughly in the seasoned flour mixture, shaking off any excess. Then, dip it into the buttermilk mixture, allowing any excess to drip off.
- Finally, dredge the chicken piece back into the seasoned flour mixture, pressing firmly to ensure a thick, even coating. Set aside on a wire rack while you coat the remaining chicken.
- Heat vegetable oil in a deep fryer or heavy-bottomed pot to 325-350°F (160-175°C). Ensure there is enough oil to submerge the chicken halfway.
- Carefully place 3-4 chicken pieces into the hot oil, being careful not to overcrowd the pot. Maintain a consistent oil temperature.
- Fry for 15-20 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through, reaching an internal temperature of 165°F (74°C).
- Remove the fried chicken from the oil and place it on a clean wire rack set over a baking sheet to drain excess oil.
- Allow the chicken to rest for a few minutes before serving hot.
Notes
For optimal tenderness and flavor, consider marinating the chicken in the buttermilk mixture for at least 4 hours, or preferably overnight. The double-dredging technique is crucial for achieving that signature crispy, craggy coating, so ensure each piece is thoroughly coated in the seasoned flour. Maintain an oil temperature between 325-350°F (160-175°C); too low leads to greasy chicken, too high burns the exterior before the interior cooks. Fry in batches to avoid overcrowding, which drops the oil temperature. A meat thermometer is your best friend here—target an internal temperature of 165°F (74°C) for food safety and perfect doneness.