KFC’s Original Secret Chicken Recipe

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Instructions

  1. Prepare the Coating: In a large bowl, whisk together the flour and all herbs and spices (paprika, salt, pepper, poultry seasoning, oregano, parsley, tarragon, thyme, garlic powder, onion powder, celery salt, and green onions). For an ultra-fine texture, you can pulse the mixture in a food processor a few times. Transfer the coating mix to a large plastic bag or a shallow tray.

  2. Dredge the Chicken: Set up a dredging station with the beaten eggs in one bowl and the coating mixture next to it.

    • Working with one piece at a time, dip the chicken completely into the egg wash, allowing any excess to drip off.

    • Immediately place the wet chicken into the coating. Seal the bag and shake vigorously, or press the chicken into the flour in the tray until it is thoroughly and heavily coated. For an extra-thick crust, you can dip the piece back into the egg and then into the coating for a second time. Set each coated piece on a wire rack.

  3. Heat the Oil: Pour oil into a large, heavy-bottomed skillet (like cast iron) until it’s about 1 inch deep. Heat over medium heat until it reaches 350°F (175°C). To test, a pinch of flour should sizzle gently when dropped in the oil.

  4. Fry the Chicken: Carefully place the chicken pieces in the hot oil, skin-side down. Do not overcrowd the pan; work in batches if needed. Fry for 5-7 minutes on one side, until golden brown and crispy. Turn carefully and fry for another 5-7 minutes on the other side.

  5. Finish Cooking: Once browned, reduce the heat to low. You can cover the pan with a lid at this point to help the chicken cook through without burning the coating. Continue cooking for another 10-15 minutes, turning occasionally, until the internal temperature reaches 165°F (74°C).

  6. Drain and Serve: Use tongs to remove the chicken from the oil and place it on a wire rack set over a baking sheet or on a plate lined with paper towels. Let it rest for 5-10 minutes before serving to allow the juices to settle.

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