KFC at Home Pt 1/3: The SECRET Fried Chicken Recipe… But Better
KFC at Home Pt 1/3: The SECRET Fried Chicken Recipe… But Better
Ingredients
For the KFC "Secret" 11 Herbs & Spices Blend
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon mustard powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon dried basil
- 1/4 teaspoon celery seed
- 1/4 teaspoon MSG, optional, but highly recommended
For the Chicken and Marinade
- 1 1/2 cups buttermilk
- 2 eggs
- 1/4 cup pickle juice
- 4 chicken thighs
- 4 chicken drumsticks
For the Double Dredge
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon baking powder
For Frying and Serving
- 4 cups vegetable oil, or enough to submerge chicken
- 1 teaspoon kosher salt, extra, for sprinkling
Instructions
- 1
In a small bowl, combine the kosher salt, garlic powder, smoked paprika, black pepper, white pepper, dried thyme, dried oregano, mustard powder, ground ginger, dried basil, celery seed, and MSG (if using). Mix thoroughly to create your 11 herbs & spices blend.
⏱️ 5 min
- 2
Measure out 1/3 of the prepared seasoning blend and set it aside for the marinade. Reserve the remaining 2/3 of the blend for the dredge mixture.
⏱️ 2 min
- 3
In a large bowl or a resealable bag, whisk together the buttermilk, eggs, pickle juice, and the 1/3 portion of the reserved seasoning blend until well combined.
⏱️ 3 min
- 4
Add the chicken thighs and drumsticks to the buttermilk mixture. Ensure all chicken pieces are fully submerged in the marinade. Cover the bowl or seal the bag and refrigerate for at least 4 hours, or preferably overnight (up to 12 hours).
⏱️ 5 min
- 5
In a separate large, shallow dish or bowl, combine the all-purpose flour, cornstarch, baking powder, and the remaining 2/3 portion of the seasoning blend. Whisk well to ensure all ingredients are evenly distributed.
⏱️ 3 min
- 6
Add a few spoonfuls of the chicken marinade into the dry dredge mixture. Use your fingers to mix it in, creating small, craggy bits. These bits will help create the signature crispy texture on the fried chicken.
⏱️ 2 min
- 7
Set up your dredging station: one bowl with the marinated chicken, one dish with the flour mixture, and a clean plate or wire rack for coated chicken.
⏱️ 1 min - 8
Working with one piece of chicken at a time, remove it from the marinade, allowing excess to drip off. Dredge the chicken thoroughly in the flour mixture, pressing to coat all sides.
⏱️ 5 min
- 9
Dip the floured chicken piece back into the marinade for a quick second, letting excess drip off.
⏱️ 1 min
- 10
Immediately return the chicken to the flour mixture for a second dredge. Press and squeeze the chicken firmly into the flour, ensuring it's completely covered and the craggy bits adhere. Place the double-dredged chicken on a clean plate or wire rack and repeat with the remaining chicken pieces.
⏱️ 8 min
- 11
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350
- 12
Carefully lower 2-3 pieces of chicken into the hot oil, ensuring not to overcrowd the pot. Fry until deeply golden brown and cooked to an internal temperature of 165°F. Chicken thighs typically take 6-8 minutes, while drumsticks take 10-12 minutes.
⏱️ 12 min•🌡️ 350
- 13
Once cooked, remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Immediately sprinkle with a little extra kosher salt while still hot.
⏱️ 2 min
- 14
Repeat the frying process with the remaining chicken, ensuring the oil temperature returns to 350°F between batches.
⏱️ 10 min•🌡️ 350
- 15
Serve the fried chicken immediately as-is, or with your favorite dipping sauce.
⏱️ 1 min
Kitchen Tools
KFC at Home Pt 1/3: The SECRET Fried Chicken Recipe… But Better
For the KFC "Secret" 11 Herbs & Spices Blend
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon mustard powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon dried basil
- 1/4 teaspoon celery seed
- 1/4 teaspoon MSG, optional, but highly recommended
For the Chicken and Marinade
- 1 1/2 cups buttermilk
- 2 eggs
- 1/4 cup pickle juice
- 4 chicken thighs
- 4 chicken drumsticks
For the Double Dredge
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon baking powder
For Frying and Serving
- 4 cups vegetable oil, or enough to submerge chicken
- 1 teaspoon kosher salt, extra, for sprinkling
Instructions
- 1
In a small bowl, combine the kosher salt, garlic powder, smoked paprika, black pepper, white pepper, dried thyme, dried oregano, mustard powder, ground ginger, dried basil, celery seed, and MSG (if using). Mix thoroughly to create your 11 herbs & spices blend.
⏱️ 5 min - 2
Measure out 1/3 of the prepared seasoning blend and set it aside for the marinade. Reserve the remaining 2/3 of the blend for the dredge mixture.
⏱️ 2 min - 3
In a large bowl or a resealable bag, whisk together the buttermilk, eggs, pickle juice, and the 1/3 portion of the reserved seasoning blend until well combined.
⏱️ 3 min - 4
Add the chicken thighs and drumsticks to the buttermilk mixture. Ensure all chicken pieces are fully submerged in the marinade. Cover the bowl or seal the bag and refrigerate for at least 4 hours, or preferably overnight (up to 12 hours).
⏱️ 5 min - 5
In a separate large, shallow dish or bowl, combine the all-purpose flour, cornstarch, baking powder, and the remaining 2/3 portion of the seasoning blend. Whisk well to ensure all ingredients are evenly distributed.
⏱️ 3 min - 6
Add a few spoonfuls of the chicken marinade into the dry dredge mixture. Use your fingers to mix it in, creating small, craggy bits. These bits will help create the signature crispy texture on the fried chicken.
⏱️ 2 min - 7
Set up your dredging station: one bowl with the marinated chicken, one dish with the flour mixture, and a clean plate or wire rack for coated chicken.
⏱️ 1 min - 8
Working with one piece of chicken at a time, remove it from the marinade, allowing excess to drip off. Dredge the chicken thoroughly in the flour mixture, pressing to coat all sides.
⏱️ 5 min - 9
Dip the floured chicken piece back into the marinade for a quick second, letting excess drip off.
⏱️ 1 min - 10
Immediately return the chicken to the flour mixture for a second dredge. Press and squeeze the chicken firmly into the flour, ensuring it's completely covered and the craggy bits adhere. Place the double-dredged chicken on a clean plate or wire rack and repeat with the remaining chicken pieces.
⏱️ 8 min - 11
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350 - 12
Carefully lower 2-3 pieces of chicken into the hot oil, ensuring not to overcrowd the pot. Fry until deeply golden brown and cooked to an internal temperature of 165°F. Chicken thighs typically take 6-8 minutes, while drumsticks take 10-12 minutes.
⏱️ 12 min•🌡️ 350 - 13
Once cooked, remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Immediately sprinkle with a little extra kosher salt while still hot.
⏱️ 2 min - 14
Repeat the frying process with the remaining chicken, ensuring the oil temperature returns to 350°F between batches.
⏱️ 10 min•🌡️ 350 - 15
Serve the fried chicken immediately as-is, or with your favorite dipping sauce.
⏱️ 1 min