11 Secret Herbs and Spices Kfc Copycat
Recreate the iconic taste of your favorite fried chicken with this irresistible '11 Secret Herbs and Spices KFC Copycat' recipe. Perfectly seasoned with a medley of dried herbs and spices—like thyme, basil, oregano, and a touch of paprika—this crunchy, golden-brown chicken delivers incredible flavor in every bite. Marinated in tangy buttermilk for extra tenderness, each piece is coated in a flour mixture infused with the legendary spice blend before being fried to crispy perfection. Whether you're hosting a backyard gathering or satisfying a Sunday comfort-food craving, this homemade KFC-style fried chicken is guaranteed to be a crowd-pleaser. Pair it with classic sides like coleslaw, mashed potatoes, or biscuits for a true Southern feast that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Salt
- 0.5 teaspoons Dried thyme
- 0.5 teaspoons Dried basil
- 0.5 teaspoons Dried oregano
- 1 teaspoon Celery salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Dried mustard powder
- 2 teaspoons Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Ground ginger
- 3 teaspoons Ground white pepper
- 8 Chicken pieces (legs, thighs, breasts, wings)
- 2 cups Buttermilk
- 4 cups Vegetable oil (for frying)
Instructions
In a large bowl, whisk together the flour, salt, thyme, basil, oregano, celery salt, black pepper, mustard powder, paprika, garlic powder, ground ginger, and white pepper. This will be your seasoning mix.
Reserve 3 tablespoons of the seasoning mix and set aside for later use.
In another large bowl, pour the buttermilk over the chicken pieces and toss to ensure all pieces are coated. Let the chicken soak in the buttermilk for at least 1 hour in the refrigerator (or up to overnight for extra flavor).
Add the reserved 3 tablespoons of seasoning mix to the soaked chicken and toss to coat evenly.
Heat vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Ensure you have enough oil to fully submerge the chicken pieces without overcrowding.
Working one piece at a time, remove the chicken from the buttermilk and shake off any excess. Dredge the chicken in the seasoned flour mixture, pressing it firmly to ensure a thick, even coating.
Carefully place the coated chicken pieces into the hot oil, frying in batches of 2–3 pieces to prevent overcrowding. Fry for 12–15 minutes per batch, turning occasionally, until the chicken is golden brown, crispy, and fully cooked with an internal temperature of 165°F (74°C).
Transfer the fried chicken to a wire rack or paper towel-lined plate to drain any excess oil.
Repeat the process with the remaining chicken pieces until all are cooked.
Serve the fried chicken hot with your favorite sides like mashed potatoes, coleslaw, or gravy.
Nutrition Facts
Calories |
11261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1075.2 g | 1378% | |
| Saturated Fat | 175.3 g | 876% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 5902 mg | 257% | |
| Total Carbohydrate | 220.9 g | 80% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 25.1 g | ||
| Protein | 259.1 g | 518% | |
| Vitamin D | 8.9 mcg | 45% | |
| Calcium | 811 mg | 62% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 2974 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
