"A relative of Colonel Harland Sanders inherited a family photo album and found well hidden the recipe for the secret 11 spices. KFC denies it is correct, although relative says it is. It's been taste tested and compared to the KFC restaurant's chicken and it is spot on. Prep time includes soaking and sitting time of chicken."
photo by a food.com user photo by a food.com user
Ready In:
1hr 25mins




  • Mix the flour in a bowl with all the herbs and spices; set aside.
  • Mix the buttermilk and egg together in a separate bowl until combined. Soak the chicken in the buttermilk mixture at room temperature, 20-30 minutes.
  • Remove chicken from the buttermilk, allowing excess to drip off. Dip the chicken pieces in the herb-spice-flour mixture to coat all sides, shaking off excess. Allow to sit on a rack over a baking sheet, 20 minutes.
  • Meanwhile, heat about 3 inches of the oil in a large Dutch oven (or similar heavy pot with high sides) over medium-high heat to 350 degrees. (Use a deep-frying thermometer to check the temperature.) When temperature is reached, LOWER the heat to medium to maintain it at 350.
  • Fry 3 or 4 pieces at a time, being careful not to crowd the pot. Fry until medium golden brown, turning once, 15-18 minutes. Transfer chicken pieces to a baking sheet covered with paper towels.
  • Allow the oil to return to temperature before adding more chicken. Repeat with remaining chicken.
  • Cooking Recipe supplied by The Chicago Tribune.

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  1. Found this same recipe on another site. Cooked it tonight. I have to say; verdict is a mixed bag. This is a tough one! Having worked at KFC as a fry cook years ago, I was very excited by the ingredient list. Once put together, it definitely reminded me of the smell of ripping open a new packet of "Secret seasoning"! so... that was good. Soaking in buttermilk for half an hour? Well, we didn't do that at the restaurant, but the chicken DID come in a vacuum sealed bag, so there could have been an equivalent marinade in the bag. So, I followed this recipe exactly and I also realize that raw chicken with bones will need cooked for a LONG time. Here is the sad part: I cooked this chicken for 15 minutes in a "Fry Daddy" fryer (verified 350 with candy thermo)...the breading was well burnt, while the chicken was appropriately cooked. As it was cooking I could see that the breading was burning, but it was too soon to pull out the chicken...I let it run the 15 minutes and pulled it out. It didn't come close to resembling the Colonel's chicken. I was hoping that the chicken itself would turn out to be overcooked so that I could try again at only 12 minutes...but that wasn't the case. The chicken was appropriately cooked and one of the legs was actually "on the edge" as far as sufficient cooking time... So, this leaves us with the problem that, in order to cook the chicken appropriately, we will end up burning the breading. IIRC, using a pressure fryer, it took 12 minutes to cook the chicken at KFC, but after 15 minutes (not pressure fried) the breading was "burnt as could be". Looking at the ingredient list, I see a lot of things that are "burn prone" (like Black Pepper, white pepper, paprika, etc... ) so...if Anyone has any ideas on how to make this without burning the breading, please chime in! * I am considering "parboiling" the chicken for the next go 'round so I can only fry the chicken around 6 minutes...( I hate to par-boil due to flavor loss) and at KFC we definitely never par boiled anything... Any thoughts or suggestions? Edit: I used vegetable oil instead of peanut. I think this may make a difference.


<p>I live with my husband of 20 years and two high school teenagers in the rolling hills of East Texas. We have 22 acres outside several small farming/ranching/oil communities, with 1-1/2 acre pond, 5 big dogs that swim the waters (and 1 who's old and sleeps all day inside), and a mama doe who has a set of twins each year. I'm a movie enthusiast and my passion is writing (novels and screenplays). Over the past 2 years I've picked up painting and love it. When my kids are out of college in 6 years, my husband and I plan to travel extensively. I'd love to relocate temporarily to different ares of the USA and world, just so I can absorb the culture (and write about them). My whole life has been centered around food to show love and to socialize, so when I travel I'll search for the best foods and absorb the richness of the people. In the book Beach Music by Pat Conroy, you can taste the foods and drinks of the piazzas in Rome down to the detail of the Southern cuisine in S. Carolina. When I grow up, I want to write as beautifully as Mr. Conroy. My favorite cookbooks are those put together as church or other fundraisers. There's nothing better than a church potluck dinner, so you're almost gauranteed excellent recipes. I love cooking but hate the clean up, so my plans are when I earn the publishing $$big bucks$$, I'll hire a full-time housekeeper so I may cook to my heart's delight and not get frustrated over a messy kitchen. I love experimenting and trying new recipes, but my DH is a meat &amp; potatoes man, thus prefers the basics. One of my children has been a self-professed vegetarian for 11 years, making dinner time a real treat to prepare. I've read somewhere that your pet peeve is usually something of which you're frequently guilty, so I'm a little hesitant to say; however, mine would be inconsiderate people. So, I try on a daily basis to put a smile on someone's face by doing the right thing and setting a good example for children.</p>
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