KFC Original Recipe Chicken (Copycat)

Submitted by The Spice Guru

"My reverse-engineered recipe for replicating KFC's 'Original Recipe' chicken at home. Yields 8-10 pieces whole fried chicken, or up to 16 drumsticks. For a bulk mix seasoning for quick and easy breading, use Recipe #453973. PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!"

 

• Ready In: 3hrs 30mins
• Ingredients: 21
• Serves: 4-6

ingredients

• CHICKEN

• 1 premium quality fresh young roasting chicken, cut-up

• CHICKEN BRINE

• 2 quarts cold water
• 2 tablespoons morton lite salt
• 2 teaspoons Accent seasoning (optional)

• BASE MIXTURE (SEE NOTES)

• 5 teaspoons nonfat dry milk powder
• 1 1⁄2 tablespoons fine sea salt
• 2 teaspoons egg white powder (cornstarch okay)
• 1 teaspoon Accent seasoning (optional)
• 1⁄4 teaspoon garlic powder

• 11 SECRET HERBS AND SPICES

• 5 teaspoons ground peppercorns (3 tsps black, plus 2 tsps white)
• 2 teaspoons ground dalmatian sage
• 1 1⁄2 teaspoons sweet paprika
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 1⁄2 teaspoon celery salt
• 1⁄2 teaspoon ground savory
• 1⁄4 teaspoon ground allspice
• 1⁄4 teaspoon ground cardamom
• 1⁄4 teaspoon ground parsley
• 1⁄4 teaspoon ground vanilla bean

• BREADING FLOUR

• 2 cups unbleached bread flour

directions

1. NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT SEASONING) IS IN THE ACTUAL ORIGINAL RECIPE, BUT MAY BE OMITTED IF NECESSARY. EGG WHITE POWDER IS SOLD IN HEALTH FOOD STORES. YOU MAY SUBSTITUTE EGG WHITE POWDER WITH CORNSTARCH. FINELY GRIND REQUIRED HERBS AND SPICES SEPARATELY IN A CLEAN SPICE MILL OR COFFEE GRINDER. USE A PEPPER MILL TO MEDIUM-GRIND TELLICHERRY PEPPERCORNS. I RECOMMEND MCCORMICK BRAND TELLICHERRY BLACK PEPPER AND GROUND GINGER, SPICE ISLANDS BRAND GROUND SAGE AND CARDAMOM, SPICE APPEAL BRAND GROUND SAVORY, AND WILLIAMS-SONOMA BRAND GROUND TAHITIAN VANILLA BEAN. CHICKEN NOTES: DO NOT DOUBLE-BREAD CHICKEN SINCE IT PLACES AN EXCESS OF SODIUM AND SPICES ONTO FINAL PRODUCT AND COMPROMISES AUTHENTICITY (IF YOU INSIST ON DOUBLE-BREADING, DIFFUSE THE BREADING MIX FIRST BY ADDING A LITTLE MORE UNSEASONED FLOUR). BRINING BONELESS CHICKEN SHOULD BE DONE MUCH MORE QUICKLY (NO MORE THAN 45 MINUTES, TO AVOID OVER-SATURATION OF SALT). BONELESS CHICKEN COOKS MUCH MORE QUICKLY THAN BONE-IN CHICKEN (BE CAREFUL TO NOT OVERCOOK!). FRYING FAT NOTES: ALWAYS BEGIN WITH FRESH VEGETABLE OIL. AFTER USING LET IT COOL. FILTER, THEN REFRIGERATE TIGHTLY SEALED TO YIELD 6-12 FRYING BATCHES, REPLENISHING OIL AS NEEDED.
2. RINSE and blot chicken; CUT chicken into 8 pieces (or 10 pieces with breast portions cut in half); MIX 2 quarts (8 cups) cups cold water with 2 tablespoons Morton Lite Salt (OR 2 tablespoons fine sea salt), and 2 teaspoons Accent seasoning in a large container with an accompanying lid, until dissolved; ADD chicken pieces; COVER and transfer to refrigerator; MARINATE chicken at least 4 hours in refrigerator. NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE MARINADE WITH CHICKEN, COVERED, OVER LOW HEAT UNTIL HEATED THROUGH, TURNING ONCE).
3. MEASURE the BASE MIXTURE and 11 SECRET HERBS AND SPICES into a large re-sealable container; BREAK up any clumps (and nonfat milk granules) using the back of a spoon; SEAL the container with mixture; SHAKE to mix well; OPEN container and add the BREADING FLOUR (2 cups unbleached bread flour), then seal the container again; SHAKE well until thoroughly combined.
4. REMOVE chicken from brine; PLACE one piece chicken at a time into the breading mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken until evenly and generously breaded; PLACE breaded chicken piece onto a rack to rest; REPEAT with remaining pieces chicken; ALLOW breaded chicken to absorb the breading for a few minutes before frying.
5. ADD the manufacturer's recommended amount frying oil for deep-frying; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge).
6. CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration).
7. FRY chicken between 15-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); BLOT chicken lightly to absorb excess oil; PLACE cooked chicken into a large resealable container to steam (the steam will soften the breading for added Original Recipe authenticity. If you prefer crisp breading, skip this procedure).
8. MAINTAIN frying fat temperature for each new batch and repeat the same cooking/steaming procedures for the remaining chicken.
9. REHEAT chicken if necessary before serving in a microwave oven, using a reduced-power setting, as if reheating 2 frozen pastries, pausing in intervals to turn chicken for even heating if necessary.
10. SERVE and enjoy!

Reviews

[Gabmstr]

This was awsome! My family says it's better than KFC. Don't change a thing. I tried double dipping it because some of the family like a thicker breading and I also dipped it once. Both were great! I also mixed up alot of the flour/spices and put it in a container as I never know from time to time how much chicken I will be making. This makes it easier when I need just a little more breading but not a full batch. I will keep this as one of my favorite recipes.

 

[MerryKitchenMaid]

Oh my goodness! This is perfect! I do remember how Kentucky Fried Chicken tasted, but i think this is even better! We ate every piece, just the two of us. I wish there were ten stars to give.

 

[DonnaColorado Johnson]

Excellent! If you follow the instructions this is easy to make and delish. Everyone ate more than usual, it was that good. Donna

 

[less2saw]

This is just great - and so close to the original recipe that I couldn't tell the difference. I made the coating but didn't have any white pepper (I will definitely go get some for next time). My chicken wings had been soaking in buttermilk, and this worked great! The chicken fried up crispy and delicious. I will try the method as writtten for the next round, and there will be a next round. I have missed having KFC breading in our house, and am glad to have it back - I will use this flour when I do fish, or vegies, or any other place that a seasoned flour could be used! Thanks, saves me from deconstructing it - I don't think I could have done as good a job anyways! Very authentic job - well done!

 

[RECIPE ADDICT]

Very good! I made a double batch and went ahead and mixed the flour mixture with it. I had 5 chicken legs and it only took 3or4 Tbsp. of the mixture to coat them real good. I did everything exact except I did`nt have mace, I had all the other spices and herbs Although I made my own self rising flour recipe from Zaar, and just used regular flour instead of the Wondra. I`m going to put the rest of the whole flour/spice mixture in a container and put in the freezer, that way I`ll be ready to go, just do the brine and dip the chicken in egg and then the flour/ spice mixture and fry. Again, we loved it and now I have the mixture ready, so, super easy next time I make it! Its going into my Favorites/ make again folder. Thanks so much for posting.