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KFC Original Recipe Chicken
4.6 from 153 votes

KFC Original Recipe Chicken

KFC Original Recipe Chicken copies the classic fried chicken with a spiced flour coating mixture including dried herbs like thyme, basil, and oregano along with paprika, black pepper, and garlic salt. Chicken pieces marinate in buttermilk and egg for moisture, then dredged in the seasoned flour. After resting, the chicken is fried at 350°F until cooked through with a crispy crust that carries the herbs and spices.

Prep Time
1 hr
Cook Time
45 mins
Total Time
1 hr 45 mins
Servings: 4 servings
Calories: 729 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Add the flour in a bowl with all the herbs and spices and mix with a whisk.
  3. In a second larger bowl add the buttermilk and egg together and whisk until combined.
  4. Add the chicken to the buttermilk mixture for 20-30 minutes.
  5. Remove chicken from the buttermilk soak and let any excess buttermilk drip off.
  6. Dredge the chicken pieces in the flour mixture on all sides, then shake off the excess coating.
  7. Let it rest on a cookie sheet for 20-30 minutes.
  8. 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.
  9. Heat the oil to 350 degrees and fry in small batches for 15-18 minutes.
  10. Remove the chicken from the oil and add to a drying rack on top of a clean cookie sheet.
  11. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 729

% 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.