The Original KFC Easy Copycat Recipe with 11 Herbs and Spices

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There’s something deeply comforting about a plate of perfectly fried chicken: crunchy, aromatic crust giving way to juicy meat. This copycat of the famous KFC seasoning and technique aims to bring that same experience into your home kitchen without mystery—just pantry spices, a little patience, and a reliable frying method.

I test recipes the way I expect readers to use them: with normal home equipment and real schedules. This version sticks closely to the classic ratios and steps, with clear instructions so you won’t be guessing about temperatures, timings, or resting stages. It’s the kind of recipe you can confidently make for a weeknight family dinner or a weekend gathering.

Below you’ll find the ingredients and a stepwise method using the provided amounts. I include practical tips for breading, frying, and storing leftovers so you end up with crisp, non-greasy chicken every time. Let’s get cooking.

What Goes In

• 2 cups all-purpose flour — the main body of the breading; provides the crispy crust.
• ⅔ tablespoons salt — seasons the flour mix; adjusts overall savory balance.
• ½ tablespoon ground thyme — adds earthy, slightly minty herbal notes.
• ½ tablespoon basil — brings sweet, peppery aromatics to the mix.
• ⅓ tablespoon oregano — contributes a savory, slightly bitter herbiness.
• 1 tablespoon celery salt — provides both salt and a subtle celery background.
• 1 tablespoon black pepper — adds warm, sharp heat.
• 1 tablespoon dry mustard powder — gives a touch of tang and depth.
• 4 tablespoons paprika — for color and a mild sweet pepper flavor.
• 2 tablespoons garlic salt — concentrated garlic and salt flavoring for the crust.
• 1 tablespoon ground ginger — introduces a warm, slightly spicy brightness.
• 3 tablespoons ground white pepper — sharp, bright heat that’s different from black pepper.
• ½ teaspoon Accent flavor enhancer (MSG) — optional — boosts umami for a deeper savory hit; skip if you avoid MSG.
• 1 whole chicken — cut into breast, thigh, leg, and wing pieces; yields mixed pieces for varied cook times.
• 1 egg, beaten — helps the buttermilk adhere to the chicken and aids the flour coating.
• 1 cup full-fat buttermilk — tenderizes the chicken and helps the breading stick.
• vegetable shortening for frying (you can use vegetable oil, we prefer shortening) — neutral frying fat; shortening stays stable and helps crisp the crust.

Stepwise Method: The Original KFC Easy Copycat Recipe with 11 Herbs and Spices

Follow these steps exactly and keep an eye on oil temperature. The recipe’s method and quantities are preserved from the source, rewritten for clarity.

1. Prep the chicken: Pat the whole chicken dry with paper towels. Cut it into breast, thigh, leg, and wing pieces. If pieces are unevenly sized, halve the larger breasts so cooking times are more consistent.
2. Make the seasoned flour: In a shallow bowl or wide dish, combine 2 cups all-purpose flour with ⅔ tablespoons 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, and ½ teaspoon Accent (MSG) if using. Whisk thoroughly so the spices are evenly distributed.
3. Mix the wet soak: In a large bowl, whisk 1 beaten egg into 1 cup full-fat buttermilk until smooth. This is your buttermilk batter that tenderizes and helps breading adhere.
4. Soak the chicken: Submerge the chicken pieces in the buttermilk-egg mixture, turning to coat each piece. Let the chicken soak for about 30 minutes at room temperature (or up to 1 hour refrigerated). This step helps tenderize and add moisture for a better crust.
5. Set up for breading: Place a wire rack over a baking sheet—this is where breaded pieces will rest. Have the seasoned flour nearby so you can bread in a single, efficient workflow.
6. Bread the chicken: One piece at a time, remove chicken from the buttermilk and let excess drip off. Dredge and press each piece fully into the seasoned flour so it’s evenly coated. Shake off excess flour—enough to remove loose flour but keep a good crust. Arrange breaded pieces on the wire rack. Repeat until all pieces are breaded.
7. Rest before frying: Let the breaded chicken sit on the rack for about 15 minutes. This short rest helps the coating adhere and reduces flour fallout in the oil.
8. Heat the oil: Heat vegetable shortening (or oil) in a deep fryer to 350°F (175°C). If using a Dutch oven, fill it about halfway with shortening or oil and heat to 350°F, monitoring with a thermometer. Maintain 350°F throughout frying—if the oil temperature drops too low the crust will absorb fat and become greasy.
9. Fry in batches: Fry the chicken in 2 or 3 batches to avoid crowding. Cook breasts and thighs for about 15 to 18 minutes each, and wings and legs for about 12 to 13 minutes each. Keep the oil at 350°F; adjust heat between batches as needed.
10. Drain and rest: Transfer cooked pieces to a clean wire rack set over a baking sheet to drain. This keeps the bottom from steaming and softening. Let the chicken rest briefly before serving so juices redistribute and the crust firms up.

Reasons to Love The Original KFC Easy Copycat Recipe with 11 Herbs and Spices

This recipe delivers a familiar, nostalgic flavor profile with crunchy texture and tender meat. The spice blend layers herbal, peppery, and umami notes that mimic the well-loved original without obscure ingredients. The buttermilk soak and rest stages are simple but transform texture—moist interior and a robust crust.

It’s also adaptable: the method works for mixed pieces or an all-breast batch, and you can use shortening or neutral oil depending on your preference. Finally, the recipe is straightforward to scale for more guests.

International Equivalents

Where vegetable shortening is uncommon, use a high smoke-point oil such as peanut or refined sunflower oil as a close substitute. Buttermilk can be made by adding 1 tablespoon of lemon juice or white vinegar to 1 cup whole milk and letting it sit 5–10 minutes. If certain spices or measurements differ by regional labeling (for example, white pepper ground finer in some countries), adjust by feel—white pepper brings sharp heat compared to black.

Before You Start: Equipment

• Sharp chef’s knife and cutting board — to break down the whole chicken into pieces.
• Large bowl — for the buttermilk and egg soak.
• Shallow dish for flour mixture — makes dredging easier.
• Wire rack and baking sheet — for resting breaded and fried chicken without steaming.
• Deep fryer or heavy Dutch oven — for controlled frying. Use a thermometer to maintain 350°F.
• Slotted spoon or tongs — to safely move pieces in and out of the oil.

Errors to Dodge

Don’t overcrowd the fryer. Crowding drops oil temperature and causes greasy crusts. Maintain 350°F; a reliable thermometer matters more than guesswork. Don’t skip the 15-minute rest after breading—skipping it leads to loose flour in the oil and an uneven crust. Finally, don’t fry straight from a very cold soak without allowing a bit of room-temperature time; extreme temperature differences can cause the coating to separate.

How to Make It Lighter

If you want a lighter version, skip the shortening and use a neutral oil with a high smoke point (like sunflower or canola) and fry at the same temperature. For fewer calories, you can oven-finish after a brief shallow fry: fry just until golden (3–4 minutes per side) and finish at 375°F for 12–15 minutes until fully cooked—this reduces time in hot oil while keeping a crispy exterior. Note: any change will alter texture slightly compared to the original method.

Cook’s Notes

Use a probe thermometer if you’re unsure of doneness: dark meat is safe at 165–175°F; breasts are best at 165°F but typically benefit from careful timing to avoid drying. If you prefer an extra-thick crust, double-dip by returning pieces to the buttermilk and flour again, though that will change the frying time and crispness.

White pepper is prominent here—if you don’t have it, you can use extra black pepper but the flavor will shift. The optional Accent (MSG) is included in small amount to bump umami; it’s safe and traditional in many savory recipes but optional for those avoiding it.

Leftovers & Meal Prep

Cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven on a wire rack over a baking sheet for 10–15 minutes to revive the crust—avoid microwaves if you want crispness. You can make the seasoned flour ahead and store it in an airtight jar for several weeks; combine dry ingredients fresh if you include MSG or garlic salt to preserve peak flavor.

Common Questions

Q: Can I use chicken pieces purchased pre-cut?

A: Yes. Adjust frying times if pieces are smaller or larger than typical whole-chicken cuts.

Q: What if my breading falls off in the oil?

A: Likely reasons: insufficient rest after breading, flour not pressed onto the surface, or oil temperature too low. Press the coating firmly when dredging, let it rest 15 minutes before frying, and maintain 350°F.

Q: Is shortening necessary?

A: No—it’s a preference. Shortening can produce a distinct crispness, but neutral high smoke-point oils work well and reduce saturated fat content.

Hungry for More?

If you liked this copycat approach, try my other fried chicken posts for brine options, spicy variations, or oven-fried techniques. Follow the same clear method: a tenderizing soak, a well-seasoned flour, and careful temperature control—and you’ll be rewarded with reliably delicious fried chicken.

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