The origins of KFC’s famous fried chicken are wrapped in mystery and intrigue, especially surrounding its unique blend of 11 herbs and spices. This recipe was uncovered by a family member of Colonel Sanders in a scrapbook belonging to his wife. Despite KFC keeping the official recipe under wraps, this insight into its ingredients showcases how a simple Kentucky eatery transformed into a beloved global brand.
Table of Contents
In this article, I will explore the elements that make KFC chicken so irresistible, along with tips and ideas for recreating this iconic dish at home. From understanding the essential spices to mastering the frying process, every detail plays a role in achieving that signature flavor and texture.
Key Takeaways
- The secret to KFC’s flavor lies in its unique spice blend.
- With the right tips, anyone can make delicious fried chicken at home.
- Proper storage and reheating can keep the chicken tasting fresh.
The Secret to KFC Chicken Lies in the Spices
The distinct flavor of KFC chicken comes from a well-guarded secret recipe that includes 11 herbs and spices, created by Colonel Sanders himself. After losing control of most of the KFC franchises, he sought out the Marion-Kay spice company to recreate his original blend. Today, that special spice mix is still available for purchase. This unique combination of spices is what makes KFC’s fried chicken so memorable, reflecting the Colonel’s culinary legacy.
Why You’ll Love This Recipe
I appreciate how this recipe brings together a classic blend of 11 herbs and spices. It creates that iconic crispy coating using easy-to-find ingredients. Perfect for family meals or special gatherings, it can be made ahead and reheated.
Ingredients for KFC Coating
To create the iconic coating for my fried chicken, I gather the following ingredients:
- All-purpose flour
- Salt
- Ground thyme
- Basil
- Oregano
- Celery salt
- Ground black pepper
- Ground white pepper
- Dry mustard powder
- Paprika
- Garlic salt
- Ground ginger
- Accent flavor enhancer (optional)
I also use a whole chicken, an egg, and buttermilk to help the coating adhere. For frying, I prefer vegetable shortening, but vegetable oil works as well. This mix of spices and ingredients provides the savory flavor I aim for in my fried chicken.
- Baking Sheet: To hold the finished chicken.
- Paper Towels: Place these on the baking sheet to absorb excess oil.
- Wire Cooling Rack: Useful for draining excess oil after frying.
- Skimmer: For safely removing chicken from hot oil without damaging the coating.
- Splatter Guard: This is vital to protect against oil splatters during frying.
- Meat Thermometer: To avoid cutting the chicken open, this tool can check if the meat is fully cooked without compromising its appearance.
How to make KFC fried chicken
Equipment
To achieve that delicious homemade KFC taste, having the right tools is essential. The key difference between restaurant-style chicken and what I make at home is the use of a pressure fryer. This device cooks the chicken faster while keeping the oil temperature lower, resulting in juicy meat and crispy skin.
If I don’t have a pressure fryer, I can easily opt for a deep fryer or even a Dutch oven. Each option will still give me great results. Here’s what I need:
- Deep fryer or Dutch oven
- Thermometer (if using a Dutch oven for checking oil temperature)
Recipe Steps
- Prepare the Coating: In a bowl, I mix flour with seasoning to create a flavorful coating for the chicken.
- Cut the Chicken: I cut the chicken into individual pieces like breasts, thighs, legs, and wings.
- Make the Wet Mixture: In a large bowl, I whisk together buttermilk and a beaten egg.
- Soak the Chicken: I add the chicken pieces to the buttermilk mixture and let them soak for about 30 minutes. This step is crucial for tenderness.
- Set Up for Breading: I use a wire rack on a baking sheet to place the breaded chicken after coating.
- Coat the Chicken: After soaking, I remove the chicken and shake off any excess buttermilk. I dip each piece into the flour mixture, ensuring they are fully coated, then shake off the excess flour.
- Rest the Chicken: I let the breaded chicken sit on the wire rack for 15 minutes before frying.
- Heat the Oil: I heat vegetable shortening to 350°F in my fryer or Dutch oven.
- Fry the Chicken: In batches, I fry the chicken until cooked. Breasts and thighs take about 15 minutes, while wings and drumsticks usually need about 12 minutes.
- Drain the Chicken: Once cooked, I drain the fried chicken on a clean wire rack set over a baking sheet to remove excess oil.
Here are three recommendations for effective frying pans:
Tips for Breading KFC Chicken
Making the perfect breaded chicken requires attention to detail. Here are some helpful tips to achieve that crispy texture.
- Pat It Dry: After soaking the chicken in a buttermilk and egg mixture, I always pat the chicken dry. This prevents excess liquid from making the breading slide off during cooking.
- Shake Off the Flour: I make sure to remove any extra flour after dredging. Excess flour can prevent the breading from adhering properly, which means less crunch when they fry.
- Don’t Skimp on the Crumb: Whether I use flour or bread crumbs, I coat the chicken thoroughly. An even layer on all sides ensures maximum flavor and crispiness.
- Remember the Last Pat: After breading, I gently press down on the coating. This helps it stick better to the egg mixture underneath, leading to that crunchy crust I love.
- Curb Your Impatience: When frying in a Dutch oven or cast-iron skillet, I keep enough space between chicken pieces. Crowding them can cause the breading to loosen. I wait for a golden edge to form before flipping, which helps maintain the crispy texture.
Common Issues I Face
- Coating comes off: I make sure the chicken is dried well and press the coating firmly onto the surface.
- Dark on the outside, raw on the inside: This happens when the oil is overheated or the pieces are too large.
- Greasy chicken: This usually means the oil isn’t hot enough or the pan is overcrowded.
Storing Fried Chicken
To ensure my fried chicken stays fresh, I need to store it properly. I avoid letting it sit out at room temperature for more than an hour. After cooking, it typically takes about 30 minutes for it to cool down enough. I wait until it’s completely cool so the breading remains intact.
When I’m ready to store it, I wrap each piece individually using heavy-duty foil to protect it. Then, I place all the wrapped pieces into a freezer bag. This method helps preserve the flavor and texture.
For storage time, I can keep my fried chicken in the refrigerator for up to 5 days. If I want to keep it longer, I freeze it. It’s safe in the freezer for up to 12 months at 0 degrees Fahrenheit. If I store it at a lower temperature, I aim to use it within 6 months. Properly frozen, my fried chicken will still taste crisp and delicious when I’m ready to enjoy it again.
Reheating Fried Chicken
I often enjoy leftover fried chicken, and there are a few ways to reheat it that keep it tasty.
- Refrigerated Fried Chicken: I can take it out of the fridge and let it sit at room temperature for a while. It maintains its flavor and can be eaten cold if I prefer.
- Frozen Fried Chicken: When I have frozen fried chicken, I start by thawing it at room temperature. I unwrap it and give it time to defrost completely.
Reheating Methods
- Microwave: For individual pieces, I wrap them in a paper towel to help keep the breading intact. I microwave them in 30-second intervals until they are hot. If needed, I flip the pieces and heat them for another 30 seconds.
- Oven: I find that the oven is the best way to maintain crispiness. I line a baking sheet with aluminum foil and place the chicken on it in a single layer. I cover it with more foil and heat it at 400 degrees Fahrenheit for about 20 minutes. This method keeps the skin crunchy and the meat juicy.
Frequently Asked Questions
What ingredients do I need to make KFC-style chicken at home?
To recreate the famous KFC chicken, I typically use these ingredients:
- Chicken pieces: Legs, thighs, wings, or breasts work well.
- Flour: All-purpose flour is best for the coating.
- Spices: Common choices include salt, pepper, paprika, and garlic powder.
- Eggs: Beaten eggs help the coating stick.
- Milk or buttermilk: This adds moisture and flavor to the chicken.
How can I prepare a simple version of KFC fried chicken?
For an easy version, I often skip complex steps. Here’s a quick method:
- Soak the chicken in buttermilk for a few hours or overnight.
- Mix flour with simple spices like salt and pepper.
- Dredge the soaked chicken in the flour mixture.
- Fry in hot oil until golden brown and cooked through.
What’s the best way to get an authentic taste for KFC-style fried chicken?
To achieve an authentic flavor, I focus on these steps:
- Use a mix of herbs and spices, similar to the KFC secret blend.
- Marinate the chicken in buttermilk with spices for added tenderness.
- Allow the coated chicken to rest for a short while before frying. This helps the coating adhere better.
- Fry at the right temperature, ensuring a crisp outer layer.
How do I make the perfect coating for KFC-style chicken?
Creating the right coating begins with these steps:
- Combine flour with various spices. I usually include paprika, garlic powder, and a bit of cayenne pepper for heat.
- Use a two-step dredging process. First, coat the chicken in flour. Then, dip it in beaten eggs before coating it again in flour.
- For added crunch, I sometimes add a bit of cornstarch to the flour mix.
What method ensures my KFC-style fried chicken is extra crispy?
For that extra crunch, I follow these techniques:
- Use cold buttermilk for marinating chicken, as it helps retain moisture.
- Double coat the chicken by repeating the dredging process.
- Fry in hot oil (around 350°F), ensuring the oil is deep enough for even cooking.
- Avoid overcrowding the pan, which can lower the oil temperature and make the chicken soggy.
Can I use an air fryer to prepare KFC fried chicken, and how do I do it?
Yes, you can use an air fryer for a healthier option! Here’s how:
- Preheat the air fryer according to the manufacturer’s instructions.
- Prepare the chicken with the same coating method as before.
- Lightly coat the chicken with cooking spray to promote crispiness.
- Cook in batches, arranging pieces in a single layer.
- You should typically set the air fryer at 380°F for about 25-30 minutes. Make sure to turn the chicken halfway through for even cooking.
KFC Fried Chicken Recipe
Discover how to recreate authentic KFC Fried Chicken at home with this easy-to-follow copycat recipe.
- Total Time: 1 hour
Ingredients
- 2 cups all-purpose flour
- ⅔ tablespoon salt
- ½ tablespoon ground thyme
- ½ tablespoon basil
- ⅓ tablespoon oregano
- 1 tablespoon celery salt
- 1 tablespoon black pepper
- 1 tablespoon dry mustard powder
- 4 tablespoons paprika
- 2 tablespoons garlic salt
- 1 tablespoon ground ginger
- 3 tablespoons ground white pepper
- ½ teaspoon Accent flavor enhancer (MSG, optional)
- 1 whole chicken, cut into pieces (breasts, thighs, legs, wings)
- 1 egg, beaten
- 1 cup full-fat buttermilk
- Vegetable shortening (or vegetable oil) for frying
Instructions
- Cut chicken into breasts, thighs, legs, and wings.
- Mix flour and seasonings in a shallow bowl.
- In another bowl, whisk together beaten egg and buttermilk.
- Soak chicken in the buttermilk mixture for 30 minutes.
- Remove chicken, shake off excess buttermilk, coat thoroughly in seasoned flour, and shake off excess flour.
- Rest breaded chicken on a wire rack for 15 minutes before frying.
- Heat shortening (or oil) in a deep fryer or Dutch oven to 350°F.
- Fry chicken in batches: breasts and thighs for 15-18 minutes, wings and legs for 12-13 minutes.
- Drain chicken on a wire rack placed over a baking sheet.
Notes
- Pat chicken dry before marinating.
- Don’t overcrowd the frying oil.
- Maintain oil temperature between 325-350°F.
- Let coating rest before frying for better adhesion.
- Use a meat thermometer to ensure doneness (165°F).
- Prep Time: 30
- Cook Time: 30
- Category: Main Course
- Method: Deep Frying
- Cuisine: American
Keywords: KFC Fried Chicken, Copycat Fried Chicken, Homemade Fried Chicken, Fried Chicken Recipe
