KFC's Original Fried Chicken Copycat Recipe

fried chicken on table
rebeccafondren / Getty Images
  • 25 mins
  • Prep: 15 mins,
  • Cook: 10 mins
  • Yield: 6 pieces
Ratings (279)

Ron Douglas, the author of the cookbook series "America's Most Wanted Recipes" says, "What's the secret behind Colonel Sanders's famous eleven [sic] herbs and spices? I've tried many different combinations, but there is only one that comes out tasting just like the original. To make this, you'll need a pressure fryer."

So what makes KFC chicken so special? Colonel Sanders used to say, "It's still freshly prepared in every restaurant, seasoned with a secret blend of 11 herbs and spices and then hand breaded all day long by a certified cook."

This copycat recipe actually does contain 11 herbs and spices. The two main secrets behind the delicious flavor are the monosodium glutamate (MSG) and the use of a pressure fryer.

What You'll Need

  • 1 large egg, beaten
  • 1 cup
  • buttermilk
  • One 3-pound chicken, cut into 6 pieces
  • 1 cup
  • all-purpose flour
  • 1 teaspoon ground
  • oregano
  • 1 teaspoon
  • chili powder
  • 1 teaspoon dried
  • sage
  • 1 teaspoon dried
  • basil
  • 1 teaspoon dried marjoram
  • 1 teaspoon pepper
  • 2 teaspoons salt
  • 2 tablespoons
  • paprika
  • 1 tablespoon onion salt
  • 1 teaspoon garlic powder
  • 2 tablespoons Accent (MSG seasoning)
  • 1 can lard (or one 3-pound can Crisco), enough to cover chicken in the fryer (see tips below)

How to Make It

  1. Combine the egg and buttermilk in a large bowl. Soak the chicken pieces in the mixture.
  2. Add the flour to a separate bowl and whisk in all the herbs and spices.
  3. Roll the chicken in the seasoned flour until completely covered.
  4. Add the lard to a pressure fryer and heat to 365 F. Be sure to follow the manufacturer's directions for your pressure fryer.
  5. Use a utensil to lower 4 pieces of the chicken into the hot oil, and lock the lid in place. Be careful not to burn yourself with the hot oil.
  1. Allow to fry for 8 to 10 minutes, until the chicken is golden brown and thoroughly cooked.
  2. Once the pieces are cooked, release the pressure according to the manufacturer's directions and remove the chicken to paper towels or a metal rack to drain.
  3. Repeat with the remaining 2 pieces of chicken.

Secret Recipe Tips

  • The real secret to making this is the Accent in the recipe and using a pressure fryer!
  • Make sure the oil is at 365 F before frying the chicken. To avoid making a mess, use a utensil when adding the chicken. Quickly lock the lid on the pressure fryer once all the pieces of chicken have been added.
  • For crispier chicken, use Crisco instead of lard and double-coat the chicken with the flour mixture.
Nutritional Guidelines (per serving)
Calories 5107
Total Fat 304 g
Saturated Fat 111 g
Unsaturated Fat 110 g
Cholesterol 2,296 mg
Sodium 8,277 mg
Carbohydrates 97 g
Dietary Fiber 16 g
Protein 475 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)