Kfc's 11 Herbs and Spices
Unlock the secret to iconic fried chicken flavor with this irresistible "KFC's 11 Herbs and Spices" recipe, a perfect homemade take on the legendary fast-food favorite. This recipe features a carefully crafted herb and spice blend—think paprika, garlic and onion powders, and a medley of dried herbs like oregano, sage, and marjoram—combined with buttermilk-soaked chicken for unbeatable tenderness and flavor. Coated in a seasoned flour mix and fried to golden perfection, each crispy bite delivers a mouthwatering crunch and juicy interior. Ready in under an hour, this recipe is perfect for family dinners, game-day feasts, or satisfying your fried chicken craving. Serve it up with classic sides like creamy mashed potatoes, buttery biscuits, or fresh coleslaw for the ultimate comfort meal that's as close to the real deal as it gets!
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Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons White pepper
- 1 teaspoons Paprika
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Onion powder
- 0.5 teaspoons Dried oregano
- 0.5 teaspoons Dried sage
- 0.5 teaspoons Dried basil
- 0.5 teaspoons Dried marjoram
- 0.5 teaspoons Celery salt
- 2 cups Buttermilk
- 2.5 pounds Chicken pieces (legs, thighs, drumsticks, or wings)
- 4 cups Vegetable oil (for frying)
Directions
Step 1
In a large bowl, combine the all-purpose flour, salt, black pepper, white pepper, paprika, garlic powder, onion powder, dried oregano, dried sage, dried basil, dried marjoram, and celery salt. Mix well to create the herb and spice blend.
Step 2
In another large bowl, pour the buttermilk. Submerge the chicken pieces in the buttermilk, ensuring they are well-coated. Let the chicken soak in the buttermilk for at least 30 minutes (or up to 8 hours in the refrigerator for better flavor and tenderness).
Step 3
Remove the chicken pieces from the buttermilk, allowing any excess liquid to drip off, then coat each piece thoroughly in the seasoned flour mixture. Gently press the flour into the chicken to ensure a good coating. Set the coated chicken aside on a wire rack and let it rest for 10 minutes to help the coating adhere.
Step 4
Heat the vegetable oil in a large, deep pot or fryer to 350°F (175°C). Use a thermometer to ensure the oil maintains a consistent temperature.
Step 5
Carefully add the chicken pieces to the hot oil, cooking in batches if necessary to avoid overcrowding the pot. Fry the chicken for about 12–15 minutes for larger pieces (legs and thighs) and 8–10 minutes for smaller pieces (wings and drumsticks), or until golden brown and the internal temperature reaches 165°F (74°C).
Step 6
Once fried, transfer the chicken to a paper towel-lined plate or a wire rack to drain any excess oil. Let cool slightly before serving.
Step 7
Serve the fried chicken hot with your favorite sides like mashed potatoes, biscuits, or coleslaw.
Nutrition Facts
| Serving size | (2829.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 11747.1 |
| Total Fat 1135.0g | 0% |
| Saturated Fat 192.5g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 960.9mg | 0% |
| Sodium 6034.3mg | 0% |
| Total Carbohydrate 212.4g | 0% |
| Dietary Fiber 8.6g | 0% |
| Total Sugars 24.6g | |
| Protein 245.6g | 0% |
| Vitamin D 310.5IU | 0% |
| Calcium 753.5mg | 0% |
| Iron 22.9mg | 0% |
| Potassium 3186.5mg | 0% |
Source of Calories