Ultimate Homemade KFC-Style Crispy Fried Chicken: The Full Copycat Recipe with 11 Secret Herbs and Spices
Fried chicken is more than just food — it’s comfort, nostalgia, and pure indulgence all in one crispy bite. Few versions capture the imagination quite like KFC’s Original Recipe, with its golden, ultra-crunchy crust, juicy tender meat, and that signature blend of 11 herbs and spices that’s been guarded like a national treasure since Colonel Harland Sanders perfected it decades ago.
While the exact formula remains locked away (or so they say), a leaked Chicago Tribune version from years back gave the world what many consider the closest match: a precise mix of salt, thyme, basil, oregano, celery salt, black pepper, dried mustard, paprika, garlic salt, ginger, and white pepper. Today, we’re using that famous blend to create restaurant-quality fried chicken right in your own kitchen.
This recipe serves 6-8 people (about 12-14 pieces), uses bone-in, skin-on chicken for maximum flavor and texture, and delivers that iconic crunch through a double-dredge method, buttermilk marinade, and proper frying technique. Let’s dive in — this will take time, patience, and a bit of oil management, but the payoff is legendary.
Ingredients
For the chicken and marinade:
- 1 large whole chicken (about 3.5-4 lbs / 1.6-1.8 kg), cut into 10-12 pieces (2 drumsticks, 2 thighs, 2 wings, 2 breasts halved) — or buy pre-cut pieces
- 2 cups (480 ml) buttermilk (full-fat for best tenderness)
- 1 large egg
- 2 tablespoons hot sauce (like Frank’s RedHot or Tabasco) — optional but adds subtle tang and helps the coating stick
- 1 teaspoon salt
- 1 teaspoon black pepper
For the 11 herbs and spices flour coating (the “secret” blend):
- 2 cups (250 g) all-purpose flour
- ⅔ tablespoon salt (about 2 teaspoons)
- ½ tablespoon dried thyme leaves
- ½ tablespoon dried basil leaves
- ⅓ tablespoon dried oregano leaves (about 1 teaspoon)
- 1 tablespoon celery salt
- 1 tablespoon ground black pepper
- 1 tablespoon dried mustard powder (yellow mustard powder)
- 4 tablespoons paprika (regular sweet paprika, not smoked or hot)
- 2 tablespoons garlic salt
- 1 tablespoon ground ginger
- 3 tablespoons ground white pepper
Optional flavor booster (widely used in copycats):
- 1-2 teaspoons MSG (like Accent seasoning) — stirred into the flour for that classic umami punch KFC is known for
For frying:
- 6-8 cups (1.5-2 liters) neutral oil with high smoke point — peanut oil is ideal (traditional KFC choice), vegetable oil, canola, or sunflower all work
- Optional: ¼ cup cornstarch mixed into the flour for extra crispiness
Step-by-Step Instructions
Step 1: Prepare and Marinate the Chicken (30 minutes to overnight)
Start with the most important part: tender, juicy meat. Buttermilk is magic here — its acidity breaks down proteins slightly, tenderizing the chicken while keeping it moist during high-heat frying. The lactic acid also helps the coating adhere better.
Pat the chicken pieces dry with paper towels (this removes excess moisture so the marinade clings). In a large bowl, whisk together the buttermilk, egg, hot sauce (if using), salt, and black pepper until smooth. Submerge all chicken pieces completely. Cover with plastic wrap or transfer to a large zip-top bag, squeezing out air. Refrigerate for at least 30 minutes, but ideally 4-24 hours (overnight is best). Longer marination = juicier results.
Pro tip: If you’re short on time, even 1 hour makes a difference. Flip the pieces halfway if marinating longer than 4 hours.
Step 2: Mix the Legendary 11 Herbs and Spices Coating
While the chicken marinates, prepare the dry mix — this is where the magic happens.
In a very large bowl (or doubled paper bags for the classic shake method), combine the flour with every single spice: salt, thyme, basil, oregano, celery salt, black pepper, dried mustard, paprika, garlic salt, ginger, and white pepper. Add MSG if using — it amplifies savoriness without tasting “chemically.”
Whisk thoroughly for 1-2 minutes so the spices distribute evenly. Taste a tiny pinch (carefully) — it should be boldly seasoned, herbal, slightly spicy, and aromatic. Adjust salt if needed (white pepper adds heat, paprika color and mild sweetness, ginger warmth, celery salt earthiness).
This blend is potent. The white pepper gives that signature back-of-the-throat zing, while paprika provides the reddish hue. Dried herbs bring complexity that blooms in hot oil.
Step 3: Set Up Your Frying Station (Safety First)
Frying large batches requires organization.
Use a heavy-bottomed Dutch oven, deep cast-iron skillet, or deep fryer. Fill with oil to about 2-3 inches deep (never more than halfway up the pot). Attach a deep-fry thermometer — oil temperature is everything.
Target: 350°F (175°C) for frying. Too low = greasy soggy chicken. Too high = burnt outside, raw inside.
Line a large baking sheet with paper towels or a wire rack over a sheet pan for draining. Keep an oven preheated to 200°F (95°C) to hold cooked pieces.
Have long tongs, a slotted spoon or spider strainer, and heat-resistant gloves ready.
Step 4: Double-Dredge for Maximum Crunch
Remove chicken from buttermilk one piece at a time. Let excess drip off (don’t rinse).
Dredge method for ultimate crisp:
- Drop into seasoned flour. Press firmly so it coats thickly. Shake off excess lightly.
- Dip back quickly into buttermilk marinade for 3-5 seconds (second wet dip).
- Back into flour for a second heavy coat. Press and pack the flour on — craggy bits = extra crunch.
- Place on a plate or rack. Let rest 5-10 minutes while coating the rest. This “set” time lets the coating hydrate slightly for better adhesion.
Why double-dredge? The wet-dry-wet-dry creates layers: inner layer absorbs marinade flavors, outer layer fries ultra-crispy.
Step 5: Fry in Batches (The Key to Perfection)
Heat oil to 350°F (175°C). Test with a pinch of flour — it should sizzle vigorously.
Fry in small batches (3-4 pieces max) to avoid crowding and temperature drop.
Carefully lower pieces skin-side down using tongs. Don’t overcrowd.
Maintain temperature: Adjust heat to keep 325-350°F. Dark meat (thighs/drumsticks) takes longer than white.
Fry times (approximate, always check internal temp):
- Drumsticks & thighs: 12-15 minutes
- Wings: 10-12 minutes
- Breast pieces: 10-14 minutes
Flip halfway for even browning. Chicken is done when golden-brown, crusty, and internal temperature reaches 165°F (74°C) in thickest part (use instant-read thermometer — don’t guess).
Step 6: Drain, Rest, and Serve
Transfer to wire rack or paper towels. Sprinkle lightly with extra salt while hot (optional flavor pop).
Rest 5 minutes — steam redistributes juices.
Keep warm in low oven if frying batches.
Serving Suggestions
Serve hot with classic sides: mashed potatoes with gravy, coleslaw, corn on the cob, biscuits, mac and cheese, or fries. Drizzle honey for sweet-heat contrast (popular modern twist). Add pickles or hot sauce on the side.
For a full “bucket” experience: pile on a platter family-style.
Tips for the Crispiest, Juiciest Results
- Oil reuse: Strain and reuse 2-3 times if not burnt.
- No thermometer? Drop a small bread cube — should brown in 60 seconds.
- Extra crunch: Add ¼ cup cornstarch to flour.
- Make ahead: Marinate night before; coat just before frying.
- Healthier twist: Air-fry at 400°F (200°C) 20-25 min, spray with oil (less authentic but good).
- Gluten-free: Use GF flour blend.
- Spice adjustments: Reduce white pepper if sensitive to heat.
Troubleshooting Common Issues
- Soggy coating? Oil too low or overcrowded.
- Dry chicken? Overcooked or short marinade.
- Bland? Increase seasoning or add MSG.
- Burnt outside/raw inside? Oil too hot; lower temp.
A Bit of Fried Chicken History
Colonel Sanders began selling his pressure-fried chicken in the 1930s at his Corbin, Kentucky service station. The “11 herbs and spices” became legend. While pressure fryers give KFC its signature texture (we’re pan/deep-frying here), this copycat gets incredibly close with home equipment.
Enjoy making this crowd-pleaser — it’s labor-intensive but worth every minute. Your kitchen will smell like a fast-food dream, and the compliments will roll in.