It's the secret blend of herbs and spices that made KFC's fried chicken a favourite the world over. This recipe cracks the code so you can make the takeaway favourite at home. You'll need a deep-frying thermometer for this recipe, to get the best results.

What you need to know before you start

This copycat KFC recipe will take roughly 1 hour to complete, including 30 minutes for the chicken to sit in the buttermilk mixture and then again a further 20 minutes once coated in the herbs and spices. The chicken is also cooked in multiple batches, depending on how large your pot is. You will be handling hot oil for this recipe, so do take care, as this can cause burns or kitchen fires if you’re not careful.

You will need a large casserole or a large heavy-based pan with high sides, and a deep-frying thermometer, as well as a baking rack, baking tray, a whisk, bowls and paper towels. 

Why is this the best KFC’s original fried chicken recipe?

There’s no need to pay an exorbitant delivery fee or venture out of the house when you’re craving fried chicken. We found the secret to KFC’s 11 herbs and spices and recreated them in this homemade recipe for crispy, golden fried chicken. Juicy chicken pieces are coated in the fragrant spice mixture before being deep-fried to form a glorious crunchy exterior. 

This recipe makes for the perfect finger food on game day, at a pot luck or for Friday ‘fakeaway’ night for your family of four, served alongside a homemade coleslaw. 

What is KFC chicken coating made of?

Colonel Sanders’ 11 secret herbs and spices are salt, dried thyme leaves, dried basil leaves, dried oregano leaves, celery salt, ground black pepper, dried mustard, paprika, garlic salt, ground ginger and ground white pepper. To adhere the coating to the chicken, you’ll also need flour and a buttermilk and egg mixture. 

What ingredients you’ll need

Plain flour: Flour provides the base for the coating, creating a crispy, golden texture when deep-fried.

Fine salt: Salt enhances the flavour of the chicken and the coating, ensuring a well-seasoned, savoury finish.

Dried thyme leaves: Thyme adds a subtle herbal, earthy note.

Dried basil leaves: Dried basil contributes a slightly sweet, aromatic flavour.

Dried oregano leaves: Oregano infuses the coating with a savoury, slightly bitter aroma. 

Celery salt: Celery salt brings a distinctive, slightly tangy and savoury taste that mimics the classic KFC seasoning.

Ground black pepper: Black pepper provides a mild heat and pungency that balances the other spices.

Dried mustard: Mustard adds a sharp, tangy kick that gives the seasoning mix a zesty depth.

Paprika: Paprika offers a mild, smoky sweetness and vibrant colour to the coating.

Garlic salt: Garlic salt adds a savoury, umami-packed flavour with a hint of garlic aroma. 

Ground ginger: Ginger imparts a touch of warmth and slight sweetness.

Ground white pepper: White pepper provides a milder, less pungent heat compared to black pepper, balancing the seasoning with a gentle kick.

Buttermilk: Buttermilk acts as a tenderising marinade, infusing the chicken with moisture while helping the flour coating stick for a crispy crust.

Egg: Beaten egg is combined with the buttermilk to form a binding layer that helps the flour and spice mixture adhere to the chicken.

Chicken: We use an entire chicken for this recipe, jointed into individual pieces – two breasts, two thighs, two drumsticks and two wings. The larger breast pieces are cut in half for more even frying. 

Canola oil: The chicken is fried in canola oil. This neutral-flavoured oil allows the flavours of the chicken to take centre stage, plus it has a high smoke point, which makes it ideal for deep-frying.

How does KFC cook its original chicken?

KFC chicken is deep-fried to achieve that crispy crunch while keeping the meat juicy and moist. We cook ours in a heavy pot at 180°C for roughly 15-18 minutes, turning the chicken once. Be sure to only fry 3-4 pieces at a time, as overcrowding the pot will cause the oil temperature to drop, resulting in greasy, undercooked chicken. 

How to store leftover KFC’s original fried chicken

Leftover KFC chicken can be stored in an airtight container lined with paper towels to absorb excess grease and moisture for up to 3-4 days. Reheat in the oven, or use an air fryer for the crispiest results. You can enjoy the chicken as is, or shred it to use as a sandwich filling or tossed in a noodle salad. 

How to serve KFC’s original fried chicken

Keep it rustic and serve your KFC fried chicken piled high on a platter lined with baking paper to soak up any excess oil. Go all out and pair it with a side of creamy coleslaw, potato salad, pasta salad, mashed potato and a homemade gravy. Don’t forget to keep a pile of napkins close by!

Drink pairings with KFC’s original fried chicken

Pair your homemade KFC chicken with a crisp ice-cold soft drink. Iced tea, lemonade or an alcoholic beer would also make a great accompaniment. 

If you love our KFC’s original fried chicken recipe, try this 

Up your takeaway game with these copycat recipes of your favourite fast food restaurants:

• Fast fried rice
• Big Mac burger and sauce
• Spicy peperoni pizza