why make this recipe
KFC’s Original Secret Chicken Recipe is loved by many for its crispy coating and tender meat. Making this at home gives you the chance to enjoy this tasty fried chicken without having to go out. Plus, you can share it with family and friends, making it a great dish for gatherings.
how to make KFC’s Original Secret Chicken Recipe
Ingredients:
- 1 whole chicken, cut into pieces
- 1 cup all-purpose flour
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon sage
- 1 teaspoon mustard powder
- 1 teaspoon white pepper
- Oil for frying
Directions:
- In a large bowl, mix together all the dry ingredients: flour, salt, pepper, paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, sage, mustard powder, and white pepper.
- Dredge each piece of chicken in the flour mixture, ensuring it’s well-coated.
- Let the coated chicken rest for about 15 minutes.
- Heat oil in a deep fryer or large pot over medium-high heat.
- Fry the chicken in batches until golden brown and cooked through (about 15-18 minutes per batch).
- Drain on paper towels and serve hot.
how to serve KFC’s Original Secret Chicken Recipe
You can serve this chicken hot, straight from the fryer. It pairs well with sides like mashed potatoes, coleslaw, or biscuits. For a family meal, set up a platter with assorted chicken pieces and some dipping sauces for a fun touch.
how to store KFC’s Original Secret Chicken Recipe
To store leftover chicken, place it in an airtight container in the refrigerator. It can stay fresh for up to 3 days. If you want to keep it longer, you can freeze it in a freezer-safe bag for about a month.
tips to make KFC’s Original Secret Chicken Recipe
- Ensure oil is hot enough before frying. You can test it by dropping a small piece of batter in; it should sizzle.
- Don’t overcrowd the frying pot to keep the temperature steady.
- Letting the chicken rest after coating will help the flour stick better during frying.
variation (if any)
You can add your favorite spices to the flour mix, like chili powder for extra heat or dried herbs for more flavor. Some people also enjoy marinating the chicken in buttermilk before coating it to add moisture and tenderness.
FAQs
Q1: Can I use chicken breasts instead of a whole chicken?
A1: Yes, you can use chicken breasts or any other part of the chicken. Just adjust the cooking time since smaller pieces will cook faster.
Q2: What type of oil is best for frying?
A2: Use oils with a high smoke point, such as vegetable oil or peanut oil, for frying.
Q3: Can I bake the chicken instead of frying it?
A3: Yes, you can bake it in the oven at 400°F (200°C) for about 30-40 minutes. However, it may not get as crispy as when fried.
KFC’s Original Secret Chicken Recipe
Enjoy the beloved flavor of KFC’s fried chicken at home with this delicious recipe that features a crispy coating and tender meat, perfect for family gatherings.
Chicken and Coating
- 1 whole chicken, cut into pieces
- 1 cup all-purpose flour
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon sage
- 1 teaspoon mustard powder
- 1 teaspoon white pepper
- Oil for frying (Use oils with a high smoke point.)
Preparation
- In a large bowl, mix together all the dry ingredients: flour, salt, pepper, paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, sage, mustard powder, and white pepper.
- Dredge each piece of chicken in the flour mixture, ensuring it’s well-coated.
- Let the coated chicken rest for about 15 minutes.
Cooking
- Heat oil in a deep fryer or large pot over medium-high heat.
- Fry the chicken in batches until golden brown and cooked through (about 15-18 minutes per batch).
- Drain on paper towels and serve hot.
Ensure oil is hot enough before frying. You can test it by dropping a small piece of batter in; it should sizzle. Don’t overcrowd the frying pot to keep the temperature steady. Letting the chicken rest after coating will help the flour stick better during frying.