Sophie Bennett
KFC's Original Recipe is a closely guarded trade secret, consisting of a mix of 11 herbs and spices. The recipe was developed by Harland Sanders, also known as Colonel Sanders, in the 1930s. In 2016, a Chicago Tribune report revealed a handwritten recipe from a Sanders family scrapbook, which was claimed to be the original KFC fried chicken recipe. While the exact ingredients and proportions remain a mystery, various sources have attempted to recreate the famous blend, with some claiming to have come close to the original taste.
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What You'll Learn
KFC's 11 herbs and spices
According to Ledington's recipe, the 11 herbs and spices include 1 teaspoon each of ground oregano, chilli powder, ground sage, dried basil, dried marjoram, pepper, and garlic powder. It also includes 2 teaspoons of salt, 2 tablespoons of paprika, 1 teaspoon of onion salt, and 2 tablespoons of MSG-based seasoning. These spices are mixed with 2 cups of flour to create the iconic KFC breading.
To recreate the KFC taste at home, combine the flour with the herbs and spices in a large bowl. In a separate bowl, whisk together buttermilk and egg. Add the chicken to the buttermilk mixture and coat evenly. Let the chicken marinate for 30 minutes or overnight in the refrigerator. Heat oil in a fryer or Dutch oven to 350 °F (177 °C). Coat the chicken in the flour mixture, shake off the excess, and fry until golden brown.
While the above recipe is based on Ledington's revelation, it's important to note that KFC has denied any recipe that has surfaced, claiming that none have been accurate. The true KFC 11 herbs and spices remain a closely guarded secret, contributing to the brand's unique appeal.
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The role of buttermilk
KFC's Original Recipe is a closely guarded secret. The recipe, which consists of 11 herbs and spices, was leaked in 2016 by a Chicago Tribune reporter who visited Colonel Harland Sanders' nephew, Joe Ledington. According to the recipe, titled "11 Spices – Mix With 2 Cups White Fl [our]," chicken should be soaked in buttermilk and coated once in the breading mixture.
Buttermilk is a key ingredient in KFC's famous fried chicken recipe. It is used as a marinade to tenderize the chicken and add flavour. The chicken is soaked in buttermilk for 20 to 30 minutes, or even overnight, before being coated in the flour and spice mixture. This process helps to keep the chicken moist and juicy, ensuring that it doesn't dry out during the frying process.
In addition to its role as a marinade, buttermilk also helps the flour and spice coating adhere to the chicken. The chicken is removed from the buttermilk soak, allowing any excess buttermilk to drip off, before being dredged in the flour mixture. The buttermilk creates a sticky surface on the chicken, allowing the flour and spices to stick and form a crispy coating when fried.
The combination of buttermilk and flour also creates a barrier that helps to seal in the juices of the chicken. When the chicken is fried, the buttermilk and flour mixture forms a crust that prevents the moisture from escaping, resulting in tender and juicy meat.
Furthermore, buttermilk can also act as a tenderizer. The acid in the buttermilk helps to break down the proteins in the chicken, making the meat more tender and easier to chew. This is especially important for fried chicken, as the high temperatures and cooking times can sometimes lead to dry and tough meat.
Overall, buttermilk plays a crucial role in KFC's famous fried chicken recipe. It not only adds flavour and moisture but also helps to create a crispy coating and tender meat. By soaking the chicken in buttermilk and then coating it in flour and spices, KFC has perfected its signature dish, creating a unique and delicious flavour profile that has become a favourite among customers worldwide.
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The pressure frying method
Sanders initially experimented with pan-frying and deep frying, but neither method could produce chicken that was both tasty and moist. However, using a pressure fryer yielded delicious, evenly cooked chicken in just eight to nine minutes. This method involves cooking the chicken at high pressure, resulting in a shorter cooking time and a unique texture.
To prepare the chicken for frying, it undergoes a rigorous process. Firstly, each piece of chicken is dipped in water for seven seconds, dried for another seven seconds, and then rolled in the spice mixture seven times. This step ensures that the chicken is evenly coated and that the spices adhere well to the surface.
After the chicken is thoroughly coated, it is placed in a pressure fryer. The pressure fryer uses high pressure and hot oil to cook the chicken rapidly and evenly. The specific type of oil used in the pressure fryer is also essential. Sanders initially used vegetable oil, but today, KFC outlets may use a blend of palm and soybean oil for economic reasons. In Japan, KFC uses cottonseed and corn oil, which are more expensive but believed to offer superior taste.
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Marinating and brining
KFC's famous spice mix is a closely guarded trade secret, with only a few clues as to what the 11 herbs and spices might be. In 2016, a Chicago Tribune reporter was shown a handwritten recipe from a Sanders family scrapbook, which may contain the original recipe.
Now, to get that delicious KFC-style chicken, you'll want to focus on two key steps: marinating and brining. Let's start with marinating. Marinades are generally used to coat the surface of the chicken and don't penetrate more than about 2mm. They are great for adding flavour to the surface of the meat and can be used in conjunction with a brine. To marinate your chicken, simply coat the chicken pieces in your chosen marinade, which could be a spice mix, a sauce, or a herb blend. You can also use a dry rub to add flavour to the surface of the meat.
Next up, brining. Brining is a process of submerging your chicken in a brine solution, which typically consists of water, salt, and/or sugar. You can also add other flavourings like herbs, lemon, or garlic, but these should be subtle so as not to overpower the chicken's natural flavour. Bring your brine solution to a boil to dissolve the salt, then add cold water to bring the temperature down before refrigerating. Once chilled, submerge your chicken in the brine, ensuring that it is fully covered.
When it comes to the order of these processes, it is generally recommended to brine your chicken first, and then marinate. This is because the brine can help to tenderise and add moisture to the meat, while the marinade adds flavour to the surface. By brining first, you also reduce the risk of the brine washing away the marinade. If you're short on time, you can opt to just brine your chicken, especially if you're working with thinner cuts like wings.
Now, if you want to go the extra mile to recreate that iconic KFC flavour, there are a few extra steps you can take. Firstly, dip your chicken pieces in water for seven seconds, then dry them for another seven seconds. Next, coat the chicken in a dredging flour with your chosen spice mix, shake off the excess, and repeat this process six more times. Finally, fry your chicken in a pressure fryer for that signature crispy skin.
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Copycat recipes
KFC's Original Recipe is a closely guarded trade secret, with the chain shipping spices already mixed to restaurants to preserve the recipe's secrecy. However, copycat recipes abound online, with home cooks attempting to recreate the famous 11-herb and spice blend.
One copycat recipe from easychickenrecipes.com suggests the following method:
> Cut the chicken into its respective parts, discarding the carcass. Pour the buttermilk and egg in a large bowl and whisk well, then place the chicken in the bowl and toss to coat. Cover the bowl with plastic wrap and soak for at least 30 minutes. You can marinate the chicken in this mixture overnight in the refrigerator if desired. When ready to fry, combine the flour with the seasonings in a separate large bowl. 2 cups all-purpose flour, ¼ cup ground paprika, 2 tablespoons garlic powder, 2 tablespoons ground white pepper, 1 tablespoon celery salt, 1 tablespoon ground black pepper, 1 tablespoon dry ground mustard, 2 teaspoons kosher salt, 2 teaspoons onion powder, 2 teaspoons dried thyme, 2 teaspoons dried basil, 1½ teaspoons dried oregano, 1 teaspoon ground ginger, ½ teaspoon MSG.
The recipe also includes detailed instructions for frying and storing the chicken.
Another copycat recipe, this time from BettyCrocker.com, recommends a combination of 11 spices, flour, brown sugar, and salt. The chicken pieces are dipped in egg whites and then coated in the flour mixture. The recipe also includes detailed instructions for frying the chicken.
While these copycat recipes may come close to the original KFC flavour, it's safe to say that nothing will beat the real thing.
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Frequently asked questions
KFC's famous spice blend is a closely guarded secret, but we do know that it contains 11 herbs and spices. A 2016 Chicago Tribune report revealed a recipe that included flour, buttermilk, and an egg, mixed with oregano, chili powder, sage, basil, marjoram, pepper, salt, paprika, onion salt, and garlic powder.
The chicken pieces are rolled in the egg and buttermilk mixture and then coated with the seasoned flour until completely covered. This process is repeated 7 times, according to some sources.
All-purpose flour is typically used in the KFC spice blend. Some people also add corn starch to the flour to give it a crunchier texture.
It is recommended to use 2 tablespoons of the spice mixture per cup of flour when coating the chicken.
KFC's founder, Colonel Sanders, believed that the blend of 11 herbs and spices created a unique and tasty flavour for his fried chicken. The secret recipe has also been a successful marketing ploy, as it creates a sense of exclusivity and intrigue.
