Easy & Authentic Copycat KFC Fried Chicken Recipe

Few sounds in the culinary world are as universally comforting as the sizzle of chicken hitting hot oil, and few flavors are as nostalgic as that of Kentucky Fried Chicken. For generations, the promise of a bucket of crispy, golden-brown fried chicken has been a symbol of family gatherings, quick weeknight dinners, and pure, unadulterated comfort. Colonel Harland Sanders' original recipe, with its famously guarded blend of 11 herbs and spices, has become a culinary legend, a mystery that countless home cooks and food enthusiasts have tried to solve.

While the true recipe remains locked in a vault, a number of incredibly accurate copycat versions have emerged, capturing the essence of that distinctive flavor. This guide is your key to recreating that magic in your own kitchen. We will not only provide a detailed, easy-to-follow recipe for a copycat KFC Original Recipe Fried Chicken, but we will also dive into the fascinating history of this beloved dish, the culinary science that makes it so delicious, and a host of tips and tricks to ensure your result is as authentic and satisfying as the original. From understanding the crucial role of MSG to mastering the art of the perfect flour dredge, we will leave no stone unturned in our quest for the ultimate homemade fried chicken.

The Legendary Recipe: The 11 Herbs & Spices

This copycat recipe is designed to replicate the flavor and texture of the original KFC fried chicken. It focuses on the key elements that give the chicken its distinct taste: a blend of herbs and spices, a thorough flour coating, and a specific frying method. The inclusion of MSG is paramount for achieving that authentic umami flavor that so many other recipes miss.

Copycat KFC Original Recipe Fried Chicken

Ingredients:

• 1 whole chicken, cut into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings)

• 4 cups all-purpose flour

• 2 tbsp paprika

• 1 tbsp celery salt

  
  

• 1 tbsp salt

• 1 tbsp ground black pepper

• 1 tbsp dried mustard

  
  

• 1 tbsp garlic salt

• 1 tbsp ground ginger

  
  

• 1 tsp MSG (monosodium glutamate)

• 1 tsp dried thyme

• 1 tsp dried basil

• 1 tsp dried oregano

• 2 large eggs

• 1 cup buttermilk

• Vegetable oil, for frying

Instructions:

1. Prepare the Chicken: Place the chicken pieces in a large bowl. In a separate bowl, whisk together the eggs and buttermilk. Pour this mixture over the chicken, making sure each piece is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours. This brining process helps the chicken stay juicy.

2. Make the Spice Blend: In a large, shallow dish, whisk together the flour, paprika, celery salt, salt, black pepper, dried mustard, garlic salt, ground ginger, MSG, dried thyme, dried basil, and dried oregano. This is your "secret" blend.

3. Dredge the Chicken: One piece at a time, remove the chicken from the buttermilk mixture, allowing any excess to drip off. Place the chicken in the flour mixture and press firmly to coat every surface. Shake off the excess flour and set the piece on a wire rack. Repeat with all the chicken pieces. For the crispiest results, let the dredged chicken rest for at least 15 minutes before frying.

   
   

4. Heat the Oil: Fill a large, heavy-bottomed pot or Dutch oven with about 2-3 inches of vegetable oil. Heat the oil over medium-high heat until it reaches 325°F (165°C). Use a kitchen thermometer to ensure the temperature is accurate.

5. Fry the Chicken: Carefully place 2-3 pieces of chicken in the hot oil, ensuring you do not overcrowd the pot. Fry the chicken for 15-20 minutes, turning every 5-7 minutes, until the crust is golden brown and the internal temperature reaches 165°F (74°C). The dark meat will take longer to cook than the white meat.

6. Drain and Serve: Remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain. This allows air to circulate, keeping the crust crispy. Serve immediately with your favorite sides.

A History of Fried Chicken: From Scottish Fritters to Southern Icon

The history of fried chicken is a complex and fascinating story that spans centuries and continents. While most people today associate fried chicken with the American South, its roots can be traced to two very different culinary traditions: Scottish frying techniques and West African seasoning.

In the Middle Ages, Scottish immigrants had a tradition of frying chicken in fat without any spices, creating a simple, savory "fritter." This method was brought to the American South in the 18th century. Around the same time, West African culinary traditions were being integrated into American kitchens through the African diaspora. West African cooking had a strong tradition of seasoning chicken with a variety of spices and then frying it in palm oil. This combination of the Scottish frying method and the African seasoning expertise gave birth to what we now know as Southern fried chicken.

This dish became a staple for enslaved and segregated African-American women, who would often sell it as a means of independent income. Because chicken could be raised relatively easily and the dish traveled well in hot weather, it became a popular food for Sunday dinners and other special occasions. It was not a daily meal, but a luxury reserved for important moments. The dish’s popularity spread, and it eventually became a beloved staple across all of the American South. The history of this dish is a powerful example of how culinary traditions are born from cultural fusion and resilience. You can learn more about the fascinating origins in this article from the History Cooperative.

The Colonel's Story: The Birth of a Fast-Food Empire

The story of Colonel Harland Sanders and his fried chicken is a tale of an entrepreneur’s tireless pursuit of perfection. In the 1930s, Sanders, a gas station operator in Kentucky, began selling fried chicken to travelers. He was dissatisfied with the long cooking time of traditional pan-frying and the inconsistent results of deep frying. In 1939, he discovered that using a pressure fryer could produce moist, flavorful chicken in a fraction of the time. This innovation, along with his perfected blend of 11 herbs and spices, became the foundation of the Kentucky Fried Chicken empire.

The "11 herbs and spices" recipe is one of the most famous trade secrets in the world. It is so guarded that, according to the company, no single person knows the entire recipe. Portions of the blend are mixed by two different companies to ensure the full recipe is never in one place. Despite this secrecy, a copy of the recipe, allegedly found by the Colonel’s nephew, was published by the Chicago Tribune. While its authenticity is debated, it has become a widely accepted reference point for copycat recipes. The true genius of the blend, however, lies in its delicate balance of earthy, spicy, and savory notes, a symphony of flavor that is both unique and instantly recognizable. Just as a perfectly crafted meal can impress guests, so too can a good appetizer. You can find inspiration in our 10 Show-Stopping Pinwheel Appetizers That Will Elevate Your Party Menu.

The Science of Flavor: The Role of MSG

The secret ingredient that separates a good copycat recipe from a great one is a compound known as monosodium glutamate, or MSG. While it has a controversial history and has been the subject of misinformation, MSG is a key component of KFC's authentic flavor. It is a flavor enhancer that provides the taste of umami, the "fifth taste" after sweet, sour, salty, and bitter.

Umami is a savory, meaty flavor that is naturally found in foods like tomatoes, mushrooms, aged cheeses, and soy sauce. The MSG in KFC's coating amplifies the inherent savory flavor of the chicken, making it richer and more satisfying. The presence of MSG is often what people are missing when they say a homemade version "doesn't taste quite right." It’s an essential part of the flavor profile, adding a depth that is hard to replicate with just salt and spices. It also allows for a lower sodium content while still delivering a powerful flavor punch, as you can learn more about in this article from The Glutamate Association. For other recipes that are full of flavor, check out our guide on Easy and Delicious Weeknight Hobo Casserole with Ground Beef.

Mastering the Technique: Tips for a Perfect Result

Achieving a perfect batch of fried chicken is as much about technique as it is about ingredients. Here are some pro tips to help you get that signature KFC-style result.

• Brining is Key: The buttermilk marinade is crucial. The mild acid in the buttermilk helps to tenderize the chicken, making it incredibly juicy. It also helps the flour mixture adhere to the chicken, creating a more uniform and crispy coating.

• Dredge and Rest: Don't rush this step. After coating the chicken in the flour mixture, let the pieces rest on a wire rack for at least 15 minutes. This allows the moisture from the chicken to mix with the flour, forming a paste-like coating that won’t fall off during frying. This is a common technique in many recipes, including our Easy Lebanese Kafta Recipe.

• Maintain Oil Temperature: This is the most important part of the frying process. If the oil is too hot, the outside will burn before the inside is cooked. If it's too cool, the chicken will absorb too much oil and become greasy. Use a deep-fry thermometer to monitor the oil temperature, aiming for a steady 325°F (165°C).

• Do Not Overcrowd the Pot: Fry in small batches to maintain the oil temperature. Overcrowding the pot will cause the oil temperature to drop, resulting in soggy, greasy chicken.

  
  

• The Double-Fry Method: For an extra crispy crust, some people use a double-fry method. Fry the chicken for 10-12 minutes, remove it from the oil, and let it rest for a few minutes. Then, increase the oil temperature to 350°F (175°C) and fry again for 3-5 minutes, or until the chicken is a deep golden brown. This works for many foods that are deep-fried, and can also be applied to our Easy and Decadent Weeknight Mississippi Mud Potatoes.

• Use the Right Pan: A heavy-bottomed pot, like a Dutch oven, is ideal for frying. It distributes heat evenly and helps maintain a consistent oil temperature. You can find a review of the best Dutch ovens in this article from The New York Times.

  
  

Perfect Pairings: The Full Feast

A great piece of fried chicken is best enjoyed with a delicious selection of side dishes.

• Mashed Potatoes and Gravy: A classic for a reason. The creamy potatoes and rich gravy are the perfect complement to the crispy, salty chicken.

• Coleslaw: The cool, crisp, and slightly tangy nature of coleslaw provides a refreshing contrast to the rich, savory chicken. For more on the benefits of different vegetables, check out this article on the health benefits of coleslaw.

• Macaroni and Cheese: A cheesy, comforting mac and cheese is the ultimate side dish. The creamy texture and rich flavor pair beautifully with the chicken's crispy exterior.

• Corn on the Cob: Grilled or boiled, a sweet ear of corn adds a touch of natural sweetness to the meal. You can also explore our Easy Taco-Stuffed Avocado Boats which feature corn as a main ingredient.

• Dessert: The perfect finish to a decadent meal. Our Delicious Pumpkin Carrot Cake is an excellent choice for a holiday meal, while a simple pie is always a great option. For another great dessert, check out our Deliciously Easy Pumpkin Bread.

Frequently Asked Questions (FAQs)

Q1: What's the best type of oil to use for frying? A: A neutral oil with a high smoke point is best. Vegetable oil, canola oil, or peanut oil are all excellent choices.

Q2: Can I use chicken breasts instead of a whole chicken? A: Yes, you can use any cut of chicken you prefer. Just be aware of the different cooking times for white and dark meat.

Q3: Is MSG safe to use? A: Yes. MSG has been deemed safe by major health organizations, including the FDA. The misconception about its safety arose from anecdotal reports in the 1960s, but numerous scientific studies have since debunked these claims. For more information on the safety of MSG, consult a reputable health source.

Q4: How do I store leftovers? A: Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 400°F (200°C) for 10-15 minutes to restore the crispiness.

Q5: What’s the difference between this recipe and KFC's Extra Crispy? A: The Extra Crispy recipe typically uses a double-dredging process, where the chicken is coated in flour, dipped in an egg wash or milk, and then coated in flour again before frying. This creates a thicker, crunchier crust.

Q6: Can I make this a gluten-free recipe? A: Yes. You can substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. The other ingredients are naturally gluten-free. For more gluten-free ideas, check out our Easy and Romantic Weeknight Vegan Marry Me Pasta.

Q7: Can I use an air fryer or a deep fryer? A: A deep fryer will work perfectly and can make the process easier. An air fryer will not give you the same authentic, juicy result as deep-frying, but it will still produce a crispy crust. You can learn more about air frying techniques from Serious Eats.

Q8: Why is it important to use buttermilk? A: Buttermilk not only tenderizes the chicken but also helps the flour adhere, and it adds a subtle tang that enhances the overall flavor. If you don't have buttermilk, you can make your own by adding a tablespoon of lemon juice or white vinegar to a cup of regular milk and letting it sit for 5 minutes.

Q9: Can I make the spice blend ahead of time? A: Yes, you can mix the dry spices and store them in an airtight container for future use. This is a great time-saver for a busy weeknight meal. For another great weeknight meal, try our Easy Sheet Pan Pesto Gnocchi with Roasted Veggies.

Q10: What about the potatoes in the original recipe? A: The original KFC recipe doesn't mention potatoes. The user's query may be referencing another recipe, but the focus of this article is on the fried chicken itself.

Conclusion

Recreating a classic like KFC's Original Recipe Fried Chicken is a rewarding experience that connects you to a piece of American culinary history. It’s a dish that, while seemingly simple, involves a rich tapestry of cultural traditions, scientific principles, and a deep understanding of flavor. By mastering the art of the perfect spice blend, the buttermilk dredge, and the frying process, you can create a meal that is just as delicious and authentic as the original. This recipe is a testament to the idea that with a little care and attention to detail, you can transform everyday ingredients into something truly extraordinary. It’s a gift of comfort, a taste of nostalgia, and a perfect reason to bring friends and family together around the dinner table.