The KFC original secret chicken recipe

For the Dredge:

1. In a large bowl, mix together the flour, paprika, garlic powder, onion powder, dried thyme, dried basil, dried oregano, salt, and black pepper. This is your seasoned flour mixture.

For the chicken:

1. Place the chicken pieces in a large bowl, and pour the buttermilk over them. Ensure the chicken is fully coated. Cover and refrigerate for at least 4 hours, or overnight if possible. This helps to tenderize and flavor the chicken.
2. When ready to fry, heat about 2-3 inches of vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C).
3. While the oil is heating, remove the chicken from the buttermilk and allow any excess to drip off.
4. Coat each piece of chicken thoroughly in the seasoned flour mixture, pressing it onto the chicken to create a good coating.
5. Once the oil is hot, carefully place the chicken pieces into the oil. Be cautious not to overcrowd the pan, as this can reduce the oil’s temperature and affect the frying.
6. Fry the chicken in batches for about 12–15 minutes, or until it reaches an internal temperature of 165°F (74°C) and the coating is golden brown and crispy. Drumsticks and thighs may take a bit longer than wings.
7. Remove the fried chicken from the oil and place it on a wire rack to drain any excess oil.
8. Allow the chicken to rest for a few minutes before serving.

Some of the flavors and methods frequently associated with fried chicken prepared in the KFC manner are captured in this recipe. Please keep in mind, though, that this is only an estimate and that the precise KFC secret formula is still a well kept trade secret. Savor the fried chicken you created yourself!