Copycat KFC Original Fried Chicken (11 Herbs & Spices)

KFC’s Original Recipe fried chicken is iconic for a reason – that craggy, crackly coating and juicy meat seasoned with the legendary 11 herbs and spices. This copycat recipe gets you remarkably close at home, with a buttermilk brine for juiciness and a spice blend that captures the colonel’s signature flavor.

Why You’ll Love This Recipe

• Crispy, craggy coating just like the original
• Buttermilk brine keeps the meat juicy
• The famous 11 herbs and spices, decoded
• No pressure fryer needed – a regular pot works

Copycat KFC Original Fried Chicken

A copycat of KFC's Original Recipe fried chicken - buttermilk-brined, double-dredged in a blend of 11 herbs and spices, and fried until shatteringly crisp and juicy.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

Chicken

• 3 pounds chicken pieces bone-in, skin-on
• 2 cups buttermilk
• 1 large egg

Seasoned Flour

• 2 cups all-purpose flour
• 1 tablespoon paprika
• 2 teaspoons garlic salt
• 1 teaspoon ground ginger
• 1 teaspoon white pepper
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon celery salt
• 1 teaspoon mustard powder
• 1 teaspoon salt

Equipment

• Heavy pot or Dutch oven
• Thermometer
• Wire rack

Method

 

1. Whisk the buttermilk and egg, then submerge the chicken pieces and refrigerate at least 1 hour or overnight.
2. Combine the flour with all of the herbs and spices in a large bowl.
3. Lift each piece from the buttermilk, letting excess drip off, then dredge heavily in the seasoned flour, pressing it on. For extra crunch, dip back in buttermilk and dredge again.
4. Heat 2 inches of oil to 325F in a heavy pot. Fry the chicken in batches for 15-18 minutes, turning, until deep golden and the internal temperature reaches 165F.
5. Drain on a wire rack and rest 5 minutes before serving.

Notes

The signature flavor comes from white pepper, ground ginger, and dried herbs. A buttermilk soak keeps the meat juicy. Fry at a steady 325F for chicken that cooks through without burning.

Tips for the Best KFC Fried Chicken

• Soak the chicken in buttermilk at least an hour for juicy meat
• White pepper and ground ginger are key to the KFC flavor
• Keep the oil at a steady 325F so the inside cooks before the outside burns
• Rest on a wire rack, not paper towels, so the coating stays crisp

Storage & Reheating

Refrigerate leftovers in an airtight container up to 3 days. Re-crisp in a 375F oven or air fryer for 8-10 minutes – avoid the microwave, which softens the coating.

Variations to Try

• Make it extra crispy with a double dredge
• Add 1/4 teaspoon cayenne for a spicy version
• Use boneless thighs for sandwiches or tenders

Frequently Asked Questions

What are KFC’s 11 herbs and spices?

The widely reported blend includes paprika, garlic salt, ground ginger, white and black pepper, thyme, basil, oregano, celery salt, and mustard powder, plus salt – which this recipe recreates.

Can I make KFC chicken without a pressure fryer?

Yes. KFC uses pressure fryers commercially, but a heavy pot with oil at 325F produces crispy, juicy results at home.

Why buttermilk?

Buttermilk tenderizes the chicken and helps the seasoned flour cling, creating that signature craggy crust.

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