KFC ORIGINAL SECRET CHICKEN RECIPE

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The “Top Secret” 11 Herbs & Spices Chicken

To get the authentic “soft-but-crunchy” skin, we use a “Dutch Oven Pressure” technique (mimicking the pressure fryers used in-store).

CategoryDetails
Prep Time30 minutes
Brine Time1–4 hours
Cook Time15–18 minutes
Yield8 Pieces

🍴 Ingredients

  • The “Secret” Flour Blend:
    • 2 cups All-purpose flour
    • 2/3 tsp Salt
    • 1/2 tsp Thyme & 1/2 tsp Basil
    • 1/3 tsp Oregano
    • 1 tsp Celery salt
    • 1 tsp Black pepper
    • 1 tsp Dried mustard
    • 4 tsp Paprika
    • 2 tsp Garlic salt
    • 1 tsp Ground ginger
    • 3 tsp White pepper
    • 2 tsp MSG (Accent) — The “Eleventh” Spice
  • The Liquid:
    • 1 cup Buttermilk + 1 Egg (beaten)
  • The Meat:
    • 1 whole chicken, broken down into 8 pieces

👩‍🍳 Instructions

1. The Brine (Don’t Skip)

  • Soak your chicken pieces in the buttermilk and egg mixture for at least 1 hour in the fridge. This tenderizes the meat and creates a sticky surface for the flour to cling to.

2. The Dredge

  • Combine all 11 spices with the flour in a large bowl or a paper bag.
  • Take a piece of chicken from the buttermilk, let the excess drip off, and coat it thoroughly in the flour.
  • The “Pressure” Tip: Press the flour into the chicken with your palms. Let the coated chicken sit on a wire rack for 20 minutes before frying. This allows the flour to turn into a “paste” that won’t fall off in the oil.

3. The Oil

  • Fill a heavy Dutch oven (or pressure cooker, if you are an expert) halfway with Peanut Oil (the Colonel’s original choice) or Canola. Heat to 175°C (350°F).

4. The Fry

  • Carefully lower the chicken into the oil. If using a Dutch oven, put the lid on tightly for the first 10 minutes. This traps steam, mimicking a pressure fryer and keeping the meat incredibly juicy.
  • Remove the lid for the final 5 minutes to crisp the skin.

5. The Drain

  • Drain on a wire rack. Do not use paper towels, or the bottom of the chicken will “steam” and get soggy.

The “Holding” Secret: KFC chicken is famously served from a warming drawer. To get the exact texture, put your fried chicken in a 75°C (170°F) oven for 15 minutes before serving. This softens the crust just slightly while keeping it crisp, exactly like the original.

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