If you’ve ever wondered what makes KFC’s fried chicken so irresistibly special, it’s all about that secret blend of 11 herbs and spices and a little dash of monosodium glutamate (MSG). The Colonel himself used to say that each batch is freshly prepared in every restaurant, hand-breaded all day long by a certified cook. While the original KFC recipe remains under lock and key, we’ve got a copycat version that’s sure to satisfy your craving for that iconic flavor. And here’s a pro tip: a pressure fryer is your ticket to that authentic KFC crunch.

Servings	Total	CALORIES
6	40mins	868 per serving

Table of Contents

Unveiling the Ingredients

1 large egg
1 cup buttermilk
1 (3-pound) chicken, cut into 6 pieces
1 cup all-purpose flour
2 teaspoons salt
1 teaspoon dried sage
1 teaspoon freshly ground black pepper
2 tablespoons paprika
1 teaspoon ground oregano
1 tablespoon onion salt
1 teaspoon dried marjoram
1 teaspoon dried basil
1 teaspoon chili powder
1 teaspoon garlic powder
2 tablespoons Accent (MSG seasoning)
1 (24-ounce) container of lard, enough to cover the chicken in the fryer

Let’s Get Cooking

Step 1: Prepping the Chicken

Start by gathering all your ingredients. It’s good to have everything ready and at your fingertips.
In a large bowl, combine the egg and buttermilk. Now, take those chicken pieces and give them a good soak in this mixture.

Step 2: The Special Blend

In a separate bowl, place the flour. Then, whisk in all 11 of those herbs and spices – salt, sage, pepper, paprika, oregano, onion salt, marjoram, basil, chili powder, garlic powder, and, of course, the MSG seasoning.
Remove the chicken from the buttermilk mixture, allowing the excess to drip off. Now, roll those chicken pieces in the seasoned flour until they are generously coated.

Step 3: It’s Fry Time

Time to get that lard sizzling. If you’re using a Dutch oven or a pressure fryer, heat it to 365°F. Follow the manufacturer’s instructions carefully if you’re working with a pressure fryer.
Using a utensil (tongs work wonders), carefully lower 4 pieces of the chicken into the hot oil. If you’re using a pressure fryer, don’t forget to lock the lid in place, and be cautious to avoid any hot oil splatters.
Let them fry away for about 8 to 10 minutes until the chicken takes on that irresistible golden brown hue and cooks through.
If you’re using a pressure fryer, release the pressure according to the manufacturer’s guidelines. Then, remove the golden chicken pieces and let them drain on paper towels or a metal rack.

Step 4: Repeat and Savor

It’s time to repeat the process with the remaining 2 pieces of chicken. Trust us; this is worth the effort.
Once all your chicken is cooked to golden perfection, it’s time to serve and enjoy!

Expert Tips

Remember, Accent, or MSG, is a key player in delivering that authentic flavor, so don’t skip it if you want your chicken to come close to the original KFC recipe.
After you’ve coated the chicken in the flour mixture, give it a 20 to 30-minute rest. This will help the coating stick when you drop the pieces into the fryer.
For that KFC-level crispiness, you do need a pressure fryer. Do not try to substitute a pressure cooker like an Instant Pot. Also, make sure your oil hits 365°F before adding the chicken.
To avoid any mess or mishaps, use tongs or another utensil when adding the chicken to the hot oil.
If you’re working with a pressure fryer, promptly lock the lid after adding all the chicken to the batch.
For an extra layer of crispiness, you can use Crisco (one 3-pound can) instead of lard and give the chicken a double coating with the flour mixture.

Recipe Variations

If a pressure fryer is not at your disposal, don’t fret. You can still achieve that KFC-like goodness. Use a deep fryer or a heavy Dutch oven. Just make sure you have enough vegetable oil or lard to keep the chicken pieces submerged and aim for a temperature of 350°F. Fry the chicken in batches for a total cook time of 15 to 18 minutes, or until it reaches that perfect golden brown and crispy perfection.

Now, you’ve got the inside scoop on whipping up a batch of KFC-style fried chicken that’ll make your taste buds dance. So, what are you waiting for? Gather your ingredients, fire up that fryer, and get ready for a finger-licking good time!

Homemade KFC-Style Fried Chicken: The Secret’s Out

getcakerecipes

If you've ever wondered what makes KFC's fried chicken so irresistibly special, it's all about that secret blend of 11 herbs and spices and a little dash of monosodium glutamate (MSG). The Colonel himself used to say that each batch is freshly prepared in every restaurant, hand-breaded all day long by a certified cook. While the original KFC recipe remains under lock and key, we've got a copycat version that's sure to satisfy your craving for that iconic flavor. And here's a pro tip: a pressure fryer is your ticket to that authentic KFC crunch.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Total Time 40

Course Chicken Recipes

Cuisine American

Servings 6 people

Calories 868 kcal

Ingredients

1 large egg
1 cup buttermilk
1 (3-pound) chicken, cut into 6 pieces
1 cup all-purpose flour
2 teaspoons salt
1 teaspoon dried sage
1 teaspoon freshly ground black pepper
2 tablespoons paprika
1 teaspoon ground oregano
1 tablespoon onion salt
1 teaspoon dried marjoram
1 teaspoon dried basil
1 teaspoon chili powder
1 teaspoon garlic powder
2 tablespoons Accent (MSG seasoning)
1 (24-ounce) container of lard, enough to cover the chicken in the fryer

Instructions

Start by gathering all your ingredients. It's good to have everything ready and at your fingertips.
In a large bowl, combine the egg and buttermilk. Now, take those chicken pieces and give them a good soak in this mixture.
In a separate bowl, place the flour. Then, whisk in all 11 of those herbs and spices – salt, sage, pepper, paprika, oregano, onion salt, marjoram, basil, chili powder, garlic powder, and, of course, the MSG seasoning.
Remove the chicken from the buttermilk mixture, allowing the excess to drip off. Now, roll those chicken pieces in the seasoned flour until they are generously coated.
Time to get that lard sizzling. If you're using a Dutch oven or a pressure fryer, heat it to 365°F. Follow the manufacturer's instructions carefully if you're working with a pressure fryer.
Using a utensil (tongs work wonders), carefully lower 4 pieces of the chicken into the hot oil. If you're using a pressure fryer, don't forget to lock the lid in place, and be cautious to avoid any hot oil splatters.
Let them fry away for about 8 to 10 minutes, until the chicken takes on that irresistible golden brown hue and cooks through.
If you're using a pressure fryer, release the pressure according to the manufacturer's guidelines. Then, remove the golden chicken pieces and let them drain on paper towels or a metal rack.
It's time to repeat the process with the remaining 2 pieces of chicken. Trust us; this is worth the effort.
Once all your chicken is cooked to golden perfection, it's time to serve and enjoy!

Notes

If a pressure fryer is not at your disposal, don’t fret. You can still achieve that KFC-like goodness. Use a deep fryer or a heavy Dutch oven. Just make sure you have enough vegetable oil or lard to keep the chicken pieces submerged, and aim for a temperature of 350°F. Fry the chicken in batches for a total cook time of 15 to 18 minutes, or until it reaches that perfect golden brown and crispy perfection.

Keyword Homemade KFC-Style Fried Chicken: The Secret’s Out

I hope you find this Recipe informative. If you have any further questions or need any adjustments, please feel free to let me know!