Kfc Fried Chicken Recipe

Plate with crispy KFC Fried Chicken Recipe drumsticks, creamy mashed potatoes sprinkled with herbs, and a side of savory gravy in a small dish. Served on a pristine white plate. - 4

A close-up of KFC-style crispy fried chicken pieces on a white surface, garnished with fresh rosemary. The golden-brown skin is seasoned and textured, suggesting a flavorful and crunchy coating. - 5

A plate of KFC-style, golden-brown fried chicken drumsticks and wings garnished with fresh rosemary, resting on a white surface. - 6

A plate of golden-brown, KFC-style fried chicken pieces garnished with rosemary sprigs is displayed on a white surface. A bowl of creamy mashed potatoes is partially visible in the background. - 8

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!

in this article:

Know Before You Scroll
When I heard Colonel Sanders’ nephew leaked the KFC recipe, I had to try it!
KFC Fried Chicken Recipe
The Leaked KFC Recipe
Step By Step Instructions
Erren’s Top Tips
Storage & Freezing Instructions ❄
FAQs

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.

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

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

Rate This Recipe

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.

Left: Raw chicken pieces in a clear plastic bag. Right: Chicken pieces marinating in a KFC-style creamy white sauce inside another clear plastic bag. Both bags rest on a pristine white surface, preparing for their transformation into delicious fried chicken. - 10

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.

Split image: Left side shows a bowl with flour and a whisk. Right side displays KFC-style, flour-coated fried chicken pieces. The bowls sit on a white background. - 11

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.

Golden brown pieces of KFC-style fried chicken sizzle in hot oil, creating bubbles and a crisp texture. The close-up image captures the sizzling action of the cooking process in a pan, highlighting every golden crunch. - 12

Let it rest on a wire rack for 5 minutes so it stays crispy. And that’s it—golden, crunchy, perfectly seasoned fried chicken.

Close-up of crispy fried chicken drumsticks with a side of creamy mashed potatoes sprinkled with herbs. A small bowl of brown gravy is in the background on a white plate. - 13

So crispy. So juicy. So good. Make this ASAP—you won’t regret it!

A white plate holds mashed potatoes garnished with herbs, a serving of KFC-style fried chicken, and a partially eaten drumstick. A fork rests nearby, while a small bowl of gravy lingers in the background, ready to enhance the savory experience. - 14

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.

A plate of KFC-style, golden-brown fried chicken drumsticks and wings garnished with fresh rosemary, resting on a white surface. - 15

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.

Why is my fried chicken not crispy?

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.

Can I bake this instead of frying?

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.

What oil is best for frying chicken?

Use oils with a high smoke point like vegetable oil, canola oil, or peanut oil. Avoid olive oil—it burns too fast.

How do I know when the chicken is fully cooked?

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.

Can I make this gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free flour blend or cornstarch for an extra light, crispy crust.

How do I prevent my breading from falling off?

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.