Make crispy, juicy KFC-style fried chicken at home with this leaked recipe! Perfectly seasoned, golden brown, and finger-lickin’ good—no drive-thru needed!
Know Before You Scroll
- Flavor Profile: This KFC recipe, leaked by Colonel Sanders’ nephew to the Chicago Tribune, may not have KFC’s stamp of approval, but it sure tastes like the real deal. Crunchy, peppery, garlicky, with a hint of paprika and ginger for warmth. Juicy inside, ultra-crispy outside—just like the KFC you love.
- Difficulty Level: Beginner-friendly! Just follow the steps, keep an eye on your oil temp, and you’re golden (literally).
- Equipment: Mixing bowl, whisk, resealable bag (if marinating), deep skillet or Dutch oven, tongs, meat thermometer, an oil thermometer, wire rack or paper towels.
- Top Tip: Keep that oil at 350°F (175°C)! Too hot? The outside burns before the inside cooks. Too cool? Soggy chicken. Use a thermometer to stay in the crispy sweet spot.
- Make Ahead Note: Marinate in buttermilk for up to 24 hours for even more flavor and tenderness. Just don’t skip patting it dry before coating!
- Time-Saving Hack: Skip the marinating and go straight to dredging if you’re short on time. It’s still crispy, juicy, and downright delicious.
- Ingredient Swap: No buttermilk? Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. No white pepper? Black pepper works, but the flavor will be slightly bolder.
- Perfect Pairings: Buttery corn on the cob, creamy mashed potatoes, or crispy potato wedges.
When I heard Colonel Sanders’ nephew leaked the KFC recipe, I had to try it!
You know how you try a “copycat” recipe online, and it’s good, but not quite the real thing? Well, this recipe—while not spot-on—comes pretty darn close! The flavor of that crispy skin? So good. It’s not a perfect KFC clone, but honestly, we’re not mad about it. The spice mixture might not be exact (sorry, Chicago Tribune!), but it’s ridiculously delicious and totally worth making.
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Let’s Make KFC Fried Chicken Recipe
Ingredients
- 2 cups all-purpose flour
- ⅔ tablespoon salt
- ½ tablespoon dried thyme
- ½ tablespoon dried basil
- ⅓ tablespoon dried oregano
- 1 tablespoon celery salt
- 1 tablespoon black pepper
- 1 tablespoon dried mustard
- 4 tablespoons paprika
- 2 tablespoons garlic salt
- 1 tablespoon ground ginger
- 3 tablespoons white pepper
- 1 cup buttermilk optional, for marinating
- 8 pieces of chicken bone-in or boneless, as preferred
- Vegetable oil for frying
Instructions
- In a bowl, combine all the herbs and spices with the flour. Mix thoroughly to ensure an even distribution of flavors.
- Place the chicken pieces in a bowl or resealable bag with the buttermilk. Marinate for 2-4 hours in the refrigerator for extra flavor and tenderness. Pat dry before coating.
- Dredge each chicken piece in the seasoned flour mixture, pressing firmly to ensure a good coating. Shake off any excess flour.
- In a deep skillet or Dutch oven, heat 1-2 inches of vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature during frying.
- Working in batches, carefully add the chicken pieces to the hot oil. Fry for 12-15 minutes, turning occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). Do not overcrowd the pan.
- Transfer the fried chicken to a wire rack or paper towel-lined plate to drain excess oil. Let rest for 5 minutes before serving.
Tips + Notes
- Use a Thermometer: Oil temperature is everything when frying. Keep it steady at 350°F (175°C)—too hot, and the outside burns before the inside cooks; too cool, and you get greasy chicken. A kitchen thermometer is your best friend here.
- Double Dip for Extra Crunch: Want that extra crispy crust? After the first coating, let the chicken sit for 5 minutes, then dip it back into the flour mixture for a second layer before frying.
- Let the Coating Stick: After dredging, place the coated chicken on a wire rack and let it rest for about 10 minutes before frying. This helps the breading adhere better so it doesn’t fall off in the oil.
- Don’t Crowd the Pan: Fry in batches! Overcrowding lowers the oil temperature, making the chicken greasy instead of crispy.
- Bone-In vs. Boneless: Bone-in chicken stays juicier, but boneless cooks faster. If using boneless, adjust the frying time to 8-10 minutes.
- No Buttermilk? No Problem. Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice, let it sit for 5 minutes, and boom—DIY buttermilk.
Nutrition Information:
Did you make this?
The Leaked KFC Recipe
The mystery of KFC’s “11 herbs and spices” has fascinated fans for decades, and in 2016, the internet buzzed with excitement over a supposed breakthrough. A handwritten recipe, claimed to belong to Colonel Sanders’ nephew Joe Ledington, surfaced during an interview with the Chicago Tribune. The paper tested the blend and found it tantalizingly close to the iconic KFC flavor, though the true recipe remains a closely guarded secret. KFC, of course, stayed silent, neither confirming nor denying its authenticity. But that didn’t stop food lovers around the world from trying to recreate the magic. Whether it’s the real deal or just a tasty imitation, this recipe has become a legend in its own right!
Step By Step Instructions
if you have time—marinate the chicken in 1 cup of buttermilk for at least 2 hours, or up to 24 hours. It makes the chicken extra juicy and helps that coating stick. If you’re in a rush? Skip it. Still delicious.
First up, the magic spice mix. In a large bowl, we’ve got 2 cups of all-purpose flour—that’s our crispy base. Now, let’s load it up with 2/3 tablespoon of salt, 1/2 tablespoon dried thyme, 1/2 tablespoon dried basil, and 1/3 tablespoon dried oregano for those warm, herby flavors. Then, 1 tablespoon of celery salt, 1 tablespoon of black pepper, and 1 tablespoon of dried mustard—because we want that bold, peppery kick.
Now, for the real flavor punch—4 tablespoons of paprika, 2 tablespoons of garlic salt, 1 tablespoon of ground ginger, and 3 tablespoons of white pepper. Trust me, that white pepper is what gives it that signature taste. Give it a good mix until it’s evenly combined.
Time to coat! Take each piece of chicken, shake off any extra buttermilk, and press it into the flour mix—really pack it on. You want that thick, crispy crust. Shake off any excess and let it rest for a minute so the coating sticks.
The most important part—frying. Heat 1-2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). If the oil is too hot, the outside burns before the inside cooks. Too cool? Soggy chicken. Use a thermometer. It’s worth it.
Let it rest on a wire rack for 5 minutes so it stays crispy. And that’s it—golden, crunchy, perfectly seasoned fried chicken.
So crispy. So juicy. So good. Make this ASAP—you won’t regret it!
Erren’s Top Tips
- Use a Thermometer: Oil temperature is everything when frying. Keep it steady at 350°F (175°C)—too hot, and the outside burns before the inside cooks; too cool, and you get greasy chicken. A kitchen thermometer is your best friend here.
- Double Dip for Extra Crunch: Want that extra crispy crust? After the first coating, let the chicken sit for 5 minutes, then dip it back into the flour mixture for a second layer before frying.
- Let the Coating Stick: After dredging, place the coated chicken on a wire rack and let it rest for about 10 minutes before frying. This helps the breading adhere better so it doesn’t fall off in the oil.
- Don’t Crowd the Pan: Fry in batches! Overcrowding lowers the oil temperature, making the chicken greasy instead of crispy.
- Bone-In vs. Boneless: Bone-in chicken stays juicier, but boneless cooks faster. If using boneless, adjust the frying time to 8-10 minutes.
- No Buttermilk? No Problem. Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice, let it sit for 5 minutes, and boom—DIY buttermilk.
Storage & Freezing Instructions ❄
Storing Leftovers:
Let the fried chicken cool completely, then store it in an airtight container in the fridge for up to 4 days. Keep it on a paper towel to absorb excess oil and prevent sogginess.
Reheating for Crispy Goodness: Skip the microwave! Reheat in the oven at 375°F (190°C) for 10-15 minutes or in an air fryer at 350°F (175°C) for 5-7 minutes to get that crispy exterior back.
Freezing for Later:
Let the chicken cool completely.
Wrap each piece tightly in foil or plastic wrap, then place them in a freezer-safe bag.
Freeze for up to 3 months.
To reheat, bake from frozen at 375°F (190°C) for 25-30 minutes, or until heated through and crispy.
FAQs
This usually happens if the oil isn’t hot enough. Make sure it’s at 350°F (175°C) before adding the chicken. Also, avoid overcrowding the pan, which can lower the temperature.
Yes! Place coated chicken on a greased wire rack over a baking sheet and bake at 425°F (220°C) for 35-40 minutes (flip halfway through). Spray with cooking oil for a crispier crust.
Use oils with a high smoke point like vegetable oil, canola oil, or peanut oil. Avoid olive oil—it burns too fast.
Use a meat thermometer! The thickest part of the chicken should reach 165°F (74°C). No thermometer? Cut into a piece—if the juices run clear, it’s done.
Absolutely! Swap the all-purpose flour for a gluten-free flour blend or cornstarch for an extra light, crispy crust.
Let the coated chicken rest for 10 minutes before frying to help the breading stick. Also, don’t flip the chicken too soon—let it cook undisturbed for the first few minutes.
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