Recreating the Legendary KFC Fried Chicken Recipe: A Culinary Journey

Oct 20, 2023 | Main Courses

Fried Chicken

Welcome to my culinary journey, dear readers! Today, I have the pleasure of sharing with you a recipe that is truly legendary – the famous fried chicken from KFC, just like the colonel makes it. This dish holds a special place in my heart, as it takes me back to my childhood days when I would eagerly wait in line at the local KFC with my family. The aroma of the crispy, golden chicken, seasoned to perfection, always filled me with anticipation and excitement.

Let’s dive into the history of this beloved dish. Colonel Harland Sanders, the mastermind behind KFC, dedicated his life to perfecting the art of fried chicken. He crafted a secret blend of eleven herbs and spices that became the foundation of his iconic recipe. This secret blend has remained closely guarded over the years, creating a mystique around KFC’s famous fried chicken.

Now, let’s get down to business. To recreate this gastronomic delight, you will need the following ingredients:

– 1 whole chicken, cut into pieces or 8-10 pieces of your preferred chicken parts
– 2 cups all-purpose flour
– 1 tablespoon paprika
– 1 tablespoon dried thyme
– 1 tablespoon dried basil
– 1 tablespoon dried oregano
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– 1 tablespoon salt
– 1 tablespoon black pepper
– 1 tablespoon white pepper
– 1 tablespoon cayenne pepper
– 1 cup buttermilk
– Vegetable or peanut oil, for frying

Step 1: Marinating the Chicken
Begin by marinating the chicken in buttermilk. This step helps tenderize the meat and infuses it with flavor. Place the chicken pieces in a large bowl and pour the buttermilk over them. Ensure that each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or preferably overnight. This allows the buttermilk to work its magic, resulting in succulent and juicy chicken.

Step 2: Preparing the Seasoned Flour
While the chicken is marinating, let’s prepare the seasoned flour mixture that will coat our chicken and give it that signature KFC flavor. In a large bowl, combine the all-purpose flour, paprika, dried thyme, dried basil, dried oregano, garlic powder, onion powder, salt, black pepper, white pepper, and cayenne pepper. Whisk the ingredients together until evenly combined. This blend of herbs and spices will elevate your fried chicken to new heights.

Step 3: Dredging the Chicken
Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 30 minutes. This allows for more even cooking. In a deep, heavy-bottomed skillet or Dutch oven, heat enough vegetable or peanut oil to fully submerge the chicken pieces. Set the heat to medium-high and aim for an oil temperature of around 350°F (175°C).

Now, it’s time to dredge the chicken in the seasoned flour. Take each chicken piece from the buttermilk, allowing any excess liquid to drip off. Dredge the chicken generously in the seasoned flour mixture, ensuring that each piece is thoroughly coated. Press the flour mixture onto the chicken to create a beautiful, crispy crust.

Step 4: Frying the Chicken
Carefully place the chicken pieces into the hot oil, skin-side down, using long tongs to avoid any splattering. Be cautious not to overcrowd the pan, as this can lower the oil temperature. Fry the chicken in batches, if necessary. Cook the chicken for approximately 15-20 minutes, flipping halfway through, until each piece is golden brown and has an internal temperature of 165°F (74°C).

Fried Chicken

Step 5: Draining and Resting
Once the chicken is cooked to perfection, transfer it to a wire rack set over a baking sheet or a plate lined with paper towels. This allows excess oil to drain away and ensures that your fried chicken remains delightfully crispy. Let the chicken rest for a few minutes before serving, as this allows the flavors to meld and the juices to redistribute throughout the meat.

Now, sit back, take a moment to appreciate your handiwork, and get ready to indulge in a piece of fried chicken that rivals even the original KFC recipe. Crisp, flavorful skin that yields to tender, succulent meat awaits you!

Variations and Serving Suggestions:
While KFC’s famous fried chicken stands strong on its own, feel free to add your personal touch to this classic recipe. Here are some ideas for variations and serving suggestions:

– For an extra kick, add some hot sauce or cayenne pepper to the buttermilk marinade.
– Experiment with different herbs and spices in the seasoned flour mixture to create your unique flavor profiles.
– Serve your fried chicken alongside classic Southern sides like creamy mashed potatoes, coleslaw, or fluffy biscuits. Don’t forget the pickles for that perfect contrast of flavors.
– For a healthier twist, try oven-baking the chicken instead of frying. Preheat your oven to 425°F (220°C) and bake the chicken for approximately 25-30 minutes, or until cooked through.

Fried Chicken

Now, armed with this recipe and a sprinkle of culinary magic, you can delight your loved ones with homemade fried chicken that rivals even the colonel’s original creation. Prepare to be the talk of the town as the aroma draws friends and family to your kitchen, eager to savor the flavors of a beloved classic. Remember, it’s not just about the food itself, but also the memories and joy that it brings to your table. Happy cooking!

Nutrition Facts
Serving Size 1 cup or 2 piecesServings Per Recipe 24

Amount Per Serving
Calories 290
% Daily Value*
Total Fat 20g 26%
Saturated Fat 17g 85%
Trans Fat 0g
Cholesterol 80mg 27%
Sodium 540mg 23%
Total Carbohydrate 15g 5%
Dietary Fiber 0g 0%
Sugars 9g
Protein 3g
Vitamin A 2% Vitamin C 0%
Calcium 2% Iron 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

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