The Original KFC Easy Copycat Recipe with 11 Herbs and Spices

By Stephanie Manley Published December 15, 2024, Last Updated July 7, 2025

In 2016, the Chicago Tribune published what might be the biggest reveal in fast food history. Colonel Sanders’ secret blend of 11 herbs and spices was discovered in a scrapbook belonging to Claudia Sanders, the Colonel’s second wife. This family recipe gives us a fascinating glimpse into the iconic chicken that transformed a small Kentucky restaurant into a global phenomenon. While KFC maintains their recipe remains locked in a vault, this version recreates the original 1960s flavor that made the brand famous.

overhead view of homemade KFC fried chicken on parchment paper

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Table of Contents

The secret to KFC chicken is in the spices

Sanders sold off most of his KFC franchise but still retained rights in the Canadian restaurants. He claimed the company that bought KFC changed the spice recipe, so he went to the Marion-Kay spice company and had a spice blend made especially for him.

Marion Kay still sells the spice blend the Colonel made for his original KFC recipe, and you can buy the KFC spice blend.

Also, this interesting video tests the spices in the leaked KFC recipe.

Please note: This recipe does not taste like the modern version. It is the original recipe from the 1960s. KFC, the corporation, has changed the recipe multiple times since the early 1970s.

Why you’ll love this recipe

Recreates the famous 11 herbs and spices blend
Achieves that signature crispy coating
Uses simple ingredients found in most pantries
Perfect for family dinners or special occasions
Can be made ahead and reheated

Recipe ingredients for KFC coating

This copycat Kentucky Fried Chicken recipe features 11 herbs and spices, including basil, black pepper, celery salt, garlic salt, ginger, mustard powder, oregano, paprika, salt, thyme, and white pepper, just like the original KFC recipe.

It is known that the original KFC recipe would have used cottonseed oil. We typically use hydrogenated vegetable shortening (you can use vegetable oil.)

For the Seasoned Flour Coating:

All-purpose flour – Creates the crispy coating base
Salt – Enhances all other flavors in the blend
Ground thyme – Adds earthy, minty undertones
Basil – Provides sweet, peppery notes
Oregano – Contributes robust, aromatic flavor
Celery salt – Adds savory depth and complexity
Ground black pepper – Delivers mild heat and spice
Ground white pepper – Provides sharper heat than black pepper
Dry mustard powder – Creates a tangy, pungent flavor
Paprika – Adds color and mild sweetness
Garlic salt – Infuses savory garlic essence
Ground ginger – Contributes warm, slightly spicy notes
Accent flavor enhancer – Intensifies overall taste (optional)

For the Chicken:

Whole chicken – Cut into 8 pieces for even cooking
Egg – Helps the coating adhere to the chicken
Buttermilk – Tenderizes meat and adds tangy flavor
Vegetable shortening – Creates crispy texture (or vegetable oil)

KFC fried chicken recipe ingredients on a tray

How to make KFC fried chicken

Equipment

One thing is decidedly different between a homemade KFC recipe and KFC chicken purchased in a restaurant, and that is pressure cooking. To get it just right, you need a chicken pressure fryer.

Frying under pressure enables faster cooking at lower oil temperatures than in a conventional deep fryer. A pressure fryer ensures that moisture and flavor are sealed in while excess cooking oil is sealed out. This method produces a healthier and juicier chicken with a Kentucky Fried Chicken recipe.

However, you probably don’t have a commercial pressure fryer on your countertop so that you can use a regular deep fryer or even a Dutch oven.

Just in case you don’t have a deep fryer or Dutch oven, you can get the equipment you need on Amazon to make the recipe:

Deep fryer or a Dutch oven
Thermometer if using a Dutch oven

Recipe Steps

Combine flour and all of the seasonings in a bowl.

flour and spices for KFC fried chicken in a bowl

Cut the chicken into pieces (breasts, thighs, legs, and wings).
Whisk the buttermilk and beaten egg together in a large bowl.
Place the chicken pieces in the buttermilk mixture and soak the chicken for 30 minutes.

Place a wire rack on top of a baking sheet.
Remove the chicken from the buttermilk and shake off excess.
Put each chicken piece into the flour mixture, turn to fully coat, then shake off excess flour.
Place the breaded chicken onto a wire rack over a baking sheet.

Let the breaded chicken rest for 15 minutes before frying.
Heat vegetable shortening to 350 degrees in a deep fryer or Dutch oven.
Fry the chicken in batches until done. Breasts and thighs take about 15 minutes to cook. Wings and drumsticks take about 12 minutes to cook.
Drain the fried chicken on a clean wire cooling rack on a baking sheet.

Tips for breading KFC chicken

Pat it Dry – After soaking your chicken in a buttermilk/egg mixture before breading, pat it dry enough so that the buttermilk does not drip when you coat it.

Shake Off the Flour – Remove any excess flour for crispy, flavorful Kentucky fried chicken. Excess flour will cause the breading to fall off because it does not adhere to the chicken.

Don’t Skimp on the Crumb – Whatever you coat the chicken in, do it thoroughly. Coat the meat evenly and entirely on every side.

Remember the Last Pat – After your chicken is covered in breading, gently pat it down on all sides so that all the coating sticks to the egg layer. Well-coated chicken is the key to that crunchy fried texture you expect from a KFC recipe.

Curb Your Impatience – If you’re frying in a Dutch oven or a cast-iron skillet, place the breaded chicken pieces in the hot oil with plenty of space between them and let them be! The more the chicken pieces touch each other, or you feel the chicken with tongs, the more likely the breading is to fall off.

Wait until you see a golden rim around the chicken’s side submerged in the oil, then feel free to flip it.

Here’s a good article about how to deep fry at home with confidence.

Common troubleshooting

Coating falling off: Ensure chicken is well-dried and coating is firmly patted
Too dark outside, raw inside: Oil too hot or pieces too large
Greasy chicken: Oil not hot enough or an overcrowded pan

Storage & Reheating Instructions

Refrigerator Storage: Store in airtight containers for up to 5 days. The coating may soften slightly when chilled.
Reheating Method: Reheat in a 400°F oven for 15-20 minutes on a foil-lined baking sheet. Cover with foil to prevent over-browning. Avoid microwaving, as it can make the coating soggy.
Freezing: Wrap individual pieces in heavy-duty foil, then place in freezer bags. Freeze for up to 12 months.

homemade KFC fried chicken in a serving basket

Love KFC? Try these copycat recipes!

Popular fast food copycat recipes

Check out my easy chicken recipes and the best fast food recipes here on CopyKat!

Original KFC Easy Copycat Recipe

Recreate the famous 1960s KFC chicken with the leaked 11 herbs and spices blend. Crispy, juicy, and absolutely delicious!

4.90 from 136 votes

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Course: Main Course

Cuisine: American

Keyword: KFC Fried Chicken

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings:

Calories: 168kcal

Author: Stephanie Manley

Ingredients

2 cups all-purpose flour
⅔ tablespoon salt
½ tablespoon ground thyme
½ tablespoon basil
⅓ tablespoon oregano
1 tablespoon celery salt
1 tablespoon black pepper
1 tablespoon dry mustard powder
4 tablespoon paprika
2 tablespoons garlic salt
1 tablespoon ground ginger
3 tablespoons ground white pepper
½ teaspoon Accent flavor enhancer (MSG) optional
1 whole chicken
1 egg beaten
1 cup full-fat buttermilk
vegetable shortening for frying (you can use vegetable oil, we prefer shortening.)

Instructions

Cut the chicken into breast, thigh, leg, and wing pieces.
In a shallow bowl, mix together the flour and all of the seasonings.
In a large bowl, add buttermilk and beaten egg. Stir or whisk to combine.
Add the chicken pieces to the buttermilk mixture.
Soak the chicken for about 30 minutes.
Place a wire rack on top of a baking sheet.
To bread the chicken, remove the chicken from the buttermilk and shake off excess.
Place each piece into the flour mixture.
Coat the chicken fully and then shake off all of the excess flour.
Place the chicken onto the wire rack.
Bread all of the chicken. The breaded chicken should rest for about 15 minutes before frying.
Heat oil to 350 degrees in a deep fryer. If you do not have a deep fryer you should use a Dutch oven and fill it half full of vegetable shortening. If you are using a Dutch oven, use a thermometer to make sure the temperature is maintained at 350 degrees. If the temperature drops too low, the breading will become greasy.
Cook the chicken in 2 or 3 batches. The breasts and thighs will take about 15 to 18 minutes to cook. The wings and legs will take about 12 to 13 minutes to cook.
Drain the fried chicken on a clean wire rack on top of a baking sheet.

Notes