KFC Original Recipe Chicken (11 Herbs and Spices Copycat)

I have been chasing this recipe for the better part of a decade. KFC’s original recipe chicken has a flavor that is unlike any other fried chicken – that particular blend of herbs and spices creates something warm, savory, and deeply nostalgic that I have eaten since childhood. After reading every credible deep-dive I could find, testing batch after batch, and nearly giving up twice, I finally landed on a version that made my dad put down his fork and say ‘this tastes exactly like it.’ The secret turned out to be three things working together: a long buttermilk soak, the right combination of eleven seasonings in the coating, and cooking at a lower temperature than most fried chicken recipes call for. Colonel Sanders himself cooked at 325F in a pressure fryer, and once I tried it that way, everything clicked.

You do not need a pressure fryer to make this at home – a Dutch oven with a tight-fitting lid works beautifully and gives you that slightly steam-fried interior texture that makes KFC chicken so tender inside its crunchy shell. The buttermilk brine is non-negotiable: it tenderizes the chicken while adding a subtle tang that carries through the coating. Give yourself a day of lead time and the actual cook is surprisingly quick and deeply satisfying.

Why You’ll Love This Recipe

• The signature blend of 11 herbs and spices creates that unmistakable KFC flavor you can finally make in your own kitchen
• The buttermilk brine makes the chicken incredibly tender and juicy inside its shatteringly crisp exterior
• A whole chicken cut into 8 pieces costs a fraction of a bucket from the restaurant
• The double-dredge coating technique creates thick, craggy, extra-crispy edges that hold the seasoning in every nook and cranny
• You control the quality of the chicken and the freshness of the spices, which makes a noticeable difference in the final flavor

About This Multi-Brand Favorite

Harland Sanders – Colonel Sanders – developed his original recipe chicken in the early 1940s at his roadside restaurant in Corbin, Kentucky. He began franchising the recipe in 1952, and by the time he sold the Kentucky Fried Chicken brand in 1964, hundreds of locations across North America were serving his creation. The famous “11 herbs and spices” became one of the most guarded trade secrets in American food history – KFC has long maintained that only two company employees know the complete formula at any given time, and the blend is mixed at two separate facilities to prevent any single source from having the full recipe. In 2016, a family member of Sanders appeared to share what he claimed was the original handwritten recipe with a journalist from the Chicago Tribune, and the resulting public speculation about the exact spice mix has never fully settled. What virtually every credible reverse-engineering attempt confirms is that MSG plays a role in the signature umami backbone, and that the spice list includes paprika, thyme, basil, oregano, celery salt, black pepper, white pepper, dried sage, garlic salt, onion powder, and salt – 11 components that together create something instantly recognizable.

Ingredients

Chicken and Buttermilk Brine

• 1 whole chicken (3-4 lbs) cut into 8 pieces, or equivalent bone-in pieces
• 2 cups buttermilk
• 2 large eggs
• 1 tbsp hot sauce (Frank’s RedHot or similar)

The 11 Herb and Spice Blend

• 2 tsp salt
• 1 tsp paprika
• 1 tsp garlic salt
• 1 tsp onion powder
• 1 tsp black pepper
• 1/2 tsp white pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp celery salt
• 1/4 tsp dried sage
• 1 tsp MSG (optional but recommended for authenticity)

Coating and Frying

• 2 cups all-purpose flour
• 1/4 cup cornstarch
• Peanut oil or vegetable oil for frying (enough to fill pot 3 inches deep)

Ingredient Substitutions

• Chicken thighs and legs only work great if you prefer dark meat – they stay juicier and are more forgiving to cook
• Gluten-free all-purpose flour blend can replace regular flour for a gluten-free version with nearly identical crunch
• Air fryer method: after double dredging, spray generously with cooking spray and air fry at 375F for 20 to 25 minutes, flipping halfway – not identical but excellent
• Skip the MSG for a MSG-free version – boost the umami slightly by adding 1 tablespoon of Parmesan powder to the flour mixture
• Skinless chicken can be used for a lighter version – the coating will still be crispy but the interior will be less rich without the rendered skin fat

Equipment You’ll Need

• Large Dutch oven or deep heavy pot with a lid for frying
• Deep-fry thermometer or instant-read thermometer
• Two shallow dishes or pie plates for the dredging station
• Large zip-lock bag or covered bowl for brining
• Wire rack over a rimmed baking sheet for draining
• Tongs for safely lowering and turning chicken in hot oil

Step-by-Step Instructions

1. Brine the Chicken. In a large bowl, whisk together the buttermilk, eggs, and hot sauce. Add the chicken pieces, making sure every piece is submerged. Cover tightly and refrigerate for at least 4 hours – overnight (up to 24 hours) is even better. The lactic acid in the buttermilk gently breaks down muscle fibers, making the chicken noticeably more tender. The hot sauce adds a subtle heat that you will not fully taste in the finished chicken but it contributes to that complex background flavor. This step is the foundation of the whole recipe.
2. Mix the Spice-Flour Coating. Combine the flour and cornstarch in a large shallow dish or pie plate. In a separate small bowl, whisk together all 11 of the herbs and spices: salt, paprika, garlic salt, onion powder, black pepper, white pepper, thyme, basil, oregano, celery salt, dried sage, and MSG if using. Add the spice blend to the flour mixture and whisk everything together thoroughly. Take a moment to smell it – you should recognize that KFC aroma immediately. This tells you the proportions are right.
3. Double Dredge the Chicken. Remove chicken pieces from the buttermilk brine one at a time, letting the excess drip off but not wiping them dry – you want them wet so the coating sticks. Dredge each piece in the seasoned flour, pressing firmly so it adheres all over. Shake off the loose excess, then dip it back into any remaining brine briefly, then back into the flour for a second coat. Press firmly again. The double dredge creates those thick, irregular, extra-crispy edges. Place coated pieces on a wire rack and let them rest for 15 minutes before frying.
4. Heat the Oil. Pour peanut or vegetable oil into your Dutch oven to a depth of 3 inches. Heat over medium-high heat to 325F – this is lower than most fried chicken recipes and it is intentional. Colonel Sanders cooked at this temperature in a pressure fryer, which allowed the inside to cook slowly and thoroughly while the outside crisped gradually. At 325F, the coating does not darken too fast, and the chicken has time to cook all the way to the bone without the exterior burning.
5. Fry the Chicken. Working in batches of 3 to 4 pieces maximum (never crowd the pot), carefully lower the chicken into the hot oil using tongs. Place the lid on the Dutch oven slightly ajar to partially trap steam – this mimics the pressure-frying effect and keeps the interior moist. Fry for 12 to 15 minutes, turning once or twice, until the coating is deep golden brown and the internal temperature reaches 165F for white meat or 175F for dark meat. Maintain the oil temperature between 300 and 325F throughout. Remove to a wire rack to drain.
6. Rest and Serve. Let the chicken rest on the wire rack for at least 5 minutes after frying. Do not stack the pieces while they are hot – trapped steam will soften the coating. The crust continues to set and firm up slightly as it cools, so those first 5 minutes make a real difference. Serve hot with your choice of sides. Classic pairings are mashed potatoes, coleslaw, and biscuits, but honestly this chicken is wonderful at any temperature and tastes incredible cold the next day straight from the refrigerator.

Pro Tips from My Kitchen

• The longer you brine, the more tender the chicken – 24 hours in buttermilk produces noticeably silkier, more juicy meat than a quick 2-hour soak
• Rest the dredged chicken on a rack for 15 minutes before frying so the coating dries slightly and adheres to the chicken more firmly when it hits the hot oil
• Keep your oil at 325F – too high and the coating browns before the chicken cooks through; too low and the chicken absorbs excessive oil and gets greasy
• The lid trick (slightly ajar over your Dutch oven) genuinely mimics commercial pressure frying and produces a more tender interior than open frying at the same temperature
• Use a thermometer every single time – the only reliable way to know bone-in chicken is fully cooked is internal temperature, not color or timing
• Freshly ground spices and recently purchased dried herbs make a meaningful difference here since the spice blend is everything – check the dates on your dried thyme and oregano before you start

Recipe Variations

• Spicy version: double the black and white pepper and add 1/2 teaspoon of cayenne to the flour mixture for a Nashville-style heat underneath the classic KFC coating
• Boneless KFC-style: use this exact coating on chicken breast cutlets pounded to even thickness and fry for just 5 to 6 minutes per side – perfect for sandwiches
• Oven-baked version: after double dredging, place on a wire rack over a baking sheet, spray all over with cooking spray, and bake at 425F for 40 to 45 minutes, flipping halfway through
• Air fryer version: spray the dredged chicken generously with cooking oil spray and air fry at 375F for 25 minutes, flipping once at the halfway mark
• Buttermilk waffle chicken: use this coating on thin chicken strips and serve on a Belgian waffle with honey and hot sauce for an elevated brunch-style dish

Common Mistakes to Avoid

• Skipping or shortening the buttermilk brine – 4 hours is the absolute minimum; anything less and you miss the tenderizing effect that makes KFC’s chicken distinctly different from ordinary fried chicken
• Only dredging once – a single coat of flour produces a thin, fragile crust that chips off easily; the double-dredge is what creates those thick, craggy, iconic ridges
• Frying at too high a temperature – 375F (the standard for most fried chicken) will over-brown the crust before the interior reaches safe temperature, especially with bone-in pieces
• Crowding the frying pot – adding too many pieces at once drops the oil temperature sharply, leading to soggy, greasy coating rather than crisp; cook in batches even if it takes longer
• Skipping the resting period after dredging – allowing the coated chicken to sit on a rack for 15 minutes before frying lets the coating set and adhere, which dramatically reduces how much falls off during frying

What to Serve With This Dish

• Classic KFC-style mashed potatoes with cream gravy to complete the full restaurant experience at home
• Creamy homemade coleslaw with apple cider vinegar dressing to cut through the richness of the fried coating
• Fluffy buttermilk biscuits made from scratch – they take 20 minutes and are absolutely worth it alongside this chicken
• Sweet corn on the cob brushed with butter and a pinch of the leftover spice blend for a cohesive flavor connection
• Macaroni and cheese baked in the oven for a Southern comfort food spread that feels like a proper celebratory dinner

Storage Instructions

Refrigerator

Store leftover fried chicken in an airtight container in the refrigerator for up to 3 to 4 days. It actually tastes excellent cold – the spice flavors develop and deepen overnight, which is why so many people love leftover KFC.

Freezer

Fully cooked and cooled fried chicken pieces can be frozen in a single layer on a baking sheet, then transferred to a freezer bag. Keeps for up to 3 months. Reheat from frozen for best results.

How to Reheat

The oven or air fryer are the only methods that restore any real crispiness. Place cold pieces on a wire rack over a baking sheet and reheat at 375F for 12 to 15 minutes (or 8 to 10 minutes in the air fryer at 375F). Avoid the microwave unless you do not mind soft coating.

Make Ahead

The buttermilk brine works as a 24-hour prep step. The spice-flour mixture can also be made several days ahead and stored in an airtight jar. The actual frying and serving should happen on the same day for best coating crispiness.

Nutrition Information

Per serving (estimated): 380 calories, 28g protein, 22g carbs, 19g fat (5g saturated), 1g fiber, 1g sugar, 740mg sodium.

Nutrition values are estimates and will vary based on exact ingredients used.

Frequently Asked Questions

What are the actual 11 herbs and spices in KFC’s original recipe?

Based on the most credible reverse-engineering attempts and a recipe attributed to Colonel Sanders’ family, the blend includes salt, paprika, garlic salt, onion powder, black pepper, white pepper, dried thyme, dried basil, dried oregano, celery salt, and dried sage – that is exactly 11. MSG is widely believed to be an additional component that creates the signature savory depth.

Can I make this without MSG?

Yes, and most people will not notice a huge difference, but MSG genuinely contributes to the deep savory umami backbone that makes KFC distinctive. If you skip it, you can partially compensate by adding 1 tablespoon of Parmesan powder to the flour mixture, which provides some natural glutamates. Or simply leave it out – the spice blend still produces excellent chicken.

Do I really need to brine for 4 to 24 hours?

For the most authentic results, yes. The buttermilk brine serves two purposes: it tenderizes the meat through the lactic acid and it seasons the interior of the chicken, not just the outside. A 2-hour brine will produce decent chicken, but it will not have the same tenderness and moisture that makes KFC’s chicken so recognizable. Start it the night before for best results.

Why fry at 325F instead of a higher temperature?

KFC uses commercial pressure fryers that cook chicken faster than conventional frying at the same temperature. At home, frying at 325F in a covered Dutch oven partially mimics this by trapping steam around the chicken while it fries. Higher temperatures (375F or above) will brown the crust before the bone-in pieces are fully cooked through.

What is the cornstarch for in the flour coating?

Cornstarch inhibits gluten development in the flour, which makes the crust lighter and crispier rather than dense and bready. Even a small amount (1/4 cup per 2 cups of flour) makes a noticeable difference in the texture of the final coating. Some recipes use all cornstarch for an even lighter, more delicate crust.

Can I use an air fryer instead of deep frying?

Yes – spray the dredged chicken very generously with a neutral cooking oil spray (every exposed flour surface needs to be coated) and air fry at 375F for 20 to 25 minutes, flipping once. The coating will not be quite as deeply golden or crunchy as deep fried, but it is genuinely excellent and much lower in fat.

Why does my coating fall off during frying?

This usually happens because the coating was not pressed firmly enough during dredging, the chicken went into the oil too soon after dredging (before the coating set), or the oil temperature dropped too low. Let dredged pieces rest on a rack for 15 minutes before frying, maintain your oil temperature, and use tongs to lower pieces in gently rather than dropping them.

Can I use chicken breasts instead of a whole cut-up chicken?

Yes, but bone-in, skin-on chicken breasts work much better than boneless skinless ones. The bone helps retain moisture during the longer cooking time required for the coating to crisp fully. If using boneless breasts, pound them to an even thickness of about 3/4 inch and reduce frying time to 6 to 8 minutes.

How do I know when the chicken is done?

Use an instant-read thermometer – it is the only reliable method. White meat (breasts) is done at 165F; dark meat (thighs, drums) is more tender and juicy at 175F. The coating can look perfectly golden well before the interior is safe to eat, especially with thick pieces, so never judge by color alone.

Is this recipe gluten-free?

Not as written, since it uses all-purpose flour. You can substitute a 1:1 gluten-free flour blend with good results – the coating texture will be very similar. Also confirm that your cornstarch and all spices are certified gluten-free, as cross-contamination in spice facilities is common.

What oil is best for frying KFC-style chicken?

Peanut oil is my first choice – it has a neutral flavor, a high smoke point (450F), and it produces a clean-tasting crust without any oiliness. Vegetable oil or canola oil are both solid alternatives. Avoid olive oil, which has a low smoke point and strong flavor that does not complement the spice blend.

Can I make a large batch ahead of time for a party?

Yes – fry all the chicken, drain it on racks, and hold it in a 200F oven on wire racks for up to 45 minutes before serving. The low oven keeps it warm and actually helps the crust firm up a little further. Do not cover or stack the pieces while holding them, as trapped steam will soften the coating.

More Multi-Brand Copycat Recipes

• All Copycat Restaurant Recipes

Happy cooking,
Julia