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The Original KFC Easy Copycat Recipe with 11 Herbs and Spices

A crispy, flavorful fried chicken recipe using a seasoned flour blend inspired by KFC's 11 herbs and spices.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 8 servings

Ingredients

  • 2 cups all-purpose flour
  • 2/3 tablespoon salt
  • 1/2 tablespoon ground thyme
  • 1/2 tablespoon dried basil
  • 1/3 tablespoon dried 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
  • 1/2 teaspoon Accent flavor enhancer (MSG) optional
  • 1 whole chicken cut into pieces (breasts, thighs, legs, wings)
  • 1 egg egg beaten
  • 1 cup full-fat buttermilk
  • vegetable shortening or vegetable oil for frying; shortening preferred

Instructions

  • Cut the whole chicken into pieces: breasts, thighs, legs, and wings. Pat each piece dry with paper towels.
  • In a large shallow bowl, whisk the buttermilk and the beaten egg until combined. Add the chicken pieces, submerge, and soak for 30 minutes.
  • Meanwhile, in a separate large bowl or shallow dish, combine the flour, salt, ground thyme, basil, oregano, celery salt, black pepper, dry mustard, paprika, garlic salt, ground ginger, ground white pepper, and optional MSG; mix thoroughly.
  • Set a wire rack on a baking sheet. Remove each chicken piece from the buttermilk, letting excess drip off, then dredge thoroughly in the seasoned flour, shaking off excess. Place breaded pieces on the wire rack and let rest for 15 minutes to set the coating.
  • Heat oil or shortening in a deep fryer to 350°F (or heat vegetable shortening in a Dutch oven and monitor with a thermometer to maintain 350°F).
  • Fry the chicken in 2–3 batches without overcrowding: cook breasts and thighs about 15–18 minutes each, and wings and legs about 12–13 minutes, maintaining the oil at 350°F.
  • Use a meat thermometer to ensure internal temperature reaches 165°F. Drain fried chicken on the wire rack set over the baking sheet.

Equipment

  • deep fryer or large Dutch oven
  • Wire Rack
  • Baking Sheet
  • large shallow bowl
  • Large Bowl
  • Meat Thermometer

Notes

  • Pat chicken dry before marinating.
  • Don’t overcrowd the frying oil.
  • Maintain oil temperature between 325–350°F.
  • Let coating rest 15 minutes before frying for better adhesion.
  • Use a meat thermometer to ensure doneness (165°F).