KFC Original Recipe Chicken
User Reviews
4.6
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Prep Time
1 hr
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Cook Time
45 mins
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Total Time
1 hr 45 mins
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Servings
4 servings
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Calories
729 kcal
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Course
Main Course
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Cuisine
American
KFC Original Recipe Chicken
Description
This recipe recreates the KFC Original Recipe Chicken by combining a complex blend of dried herbs and spices such as thyme, basil, oregano, paprika, celery salt, garlic salt, and ground white pepper with all-purpose flour. The spices are finely ground to distribute flavor evenly in the flour coating. The chicken soaks in buttermilk and egg, which tenderizes and moistens the meat before dredging.
After removing excess marinade and coating in the flour mixture, letting the chicken rest helps the batter set for better adhesion. Frying is done in vegetable oil heated to 350 degrees Fahrenheit, ensuring thorough cooking and a crispy crust. The recipe notes modifications like removing MSG and adjusting paprika amounts for personal preference.
The finished chicken has a flavorful, herbaceous crust with balanced seasoning and tender meat inside. Draining on a rack prevents sogginess, preserving the texture. This recipe involves multiple spices and soaking steps to approximate the original's distinctive taste and texture.
Ingredients
- 2 cups all-purpose flour
- 2/3 tablespoon salt
- 1/2 tablespoon thyme dried leaves
- 1/2 tablespoon basil dried leaves
- 1/3 tablespoon dried oregano leaves
- 1 tablespoon celery salt
- 1 tablespoon black pepper ground
- 1 tablespoon dried mustard
- 3 tablespoons paprika (original recipe calls for 4 tablespoons)
- 2 tablespoons garlic salt
- 1 tablespoon ground ginger
- 3 tablespoons ground white pepper
- 2 teaspoons Accent seasoning , optional (I left this out)
- 1 cup buttermilk
- 1 egg large
- 1 chicken , cut into 10 pieces (2 wings, 2 legs, 2 thighs and 2 breasts each cut in half to make 4 breast pieces)
- vegetable oil for frying
Instructions
- Add the spices to a small food processor until they're all uniform in size and the thyme, basil and oregano aren't larger in size anymore.
- Add the flour in a bowl with all the herbs and spices and mix with a whisk.
- In a second larger bowl add the buttermilk and egg together and whisk until combined.
- Add the chicken to the buttermilk mixture for 20-30 minutes.
- Remove chicken from the buttermilk soak and let any excess buttermilk drip off.
- Dredge the chicken pieces in the flour mixture on all sides, then shake off the excess coating.
- Let it rest on a cookie sheet for 20-30 minutes.
- Add oil to a deep fryer or a large pot that is at least 5 inches high so that the chicken can be fully submerged.
- Heat the oil to 350 degrees and fry in small batches for 15-18 minutes.
- Remove the chicken from the oil and add to a drying rack on top of a clean cookie sheet.
- If you add it to a paper towel or newspaper the bottom of the chicken will steam from the heat and become soft.
Notes
- Pulverizing dried herbs helps evenly distribute their flavor throughout the flour coating.
- Let the coated chicken rest before frying to help the batter adhere better and form a crisp crust.
- Fry chicken in batches in oil heated to 350°F for even cooking and crispy texture.
- Draining on a rack rather than paper towel prevents the crust from steaming and losing crispness.
- Modifications include omitting MSG and adjusting paprika quantity to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 729 kcal
% Daily Value*
| Calories | 729kcal | 36% |
| Carbohydrates | 59g | 20% |
| Protein | 46g | 92% |
| Fat | 33g | 51% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 190mg | 63% |
| Sodium | 6613mg | 276% |
| Potassium | 692mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 3010IU | 60% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 149mg | 15% |
| Iron | 7.5mg | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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