KFC ORIGINAL SECRET CHICKEN RECIPE ✨ Ingredients 1 whole chicken 3 beaten eggs 2 cups flour 4 teaspoons paprika Must express something to keep getting my recipes....Thank you.Recipe in (c.o.m.m.e.n.t ) عرض أقل

 

KFC Original‑Style Secret Chicken (Copycat)

Ingredients

• 1 whole chicken, cut into pieces (traditionally 8 pieces: 2 breasts, 2 thighs, 2 drumsticks, 2 wings)

• 3 beaten eggs

• 2 cups all‑purpose flour

Herbs & Spices (the “11 herbs & spices” blend):

• 2/3 tablespoon salt

• 1/2 tablespoon dried thyme

• 1/2 tablespoon dried basil

• 1/3 tablespoon dried oregano

• 1 tablespoon celery salt

• 1 tablespoon ground black pepper

• 1 tablespoon dried mustard powder

• 4 tablespoons paprika

• 2 tablespoons garlic salt

• 1 tablespoon ground ginger

• 3 tablespoons ground white pepper

Other:

• About 1 cup buttermilk (or regular milk + dash of lemon/ vinegar) for moistening the chicken before coating

• Vegetable oil (or a mix of oils; peanut / canola / sunflower) for deep frying

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Equipment

• Deep fryer or large heavy pot/deep pan for frying

• Thermometer for oil (to maintain proper frying temperature)

• Large bowls / mixing vessels for flour + spice mix, egg wash / wet mix

• Wire rack + tray or paper towels for draining

• Tongs, spatula, safety tools

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Step‑by‑Step Instructions

1. Prep & Marinade / Soak

1. Cut the whole chicken into pieces (8). Wash & pat dry.

2. Optionally, soak or marinate the chicken pieces in buttermilk for at least 30 minutes, or up to a few hours. This helps tenderize and gives flavor.

2. Make the Spice Flour Mix

3. In a large bowl, combine the 2 cups flour with the herbs & spices:

   Salt, thyme, basil, oregano, celery salt, black pepper, dried mustard, paprika, garlic salt, ground ginger, white pepper
   

   Mix thoroughly so the mixture is uniform.

3. Wet Mix / Egg Wash

4. In another bowl, beat the 3 eggs, add the buttermilk (if using) or simply milk if not. Mix well.

4. Coating Process

5. Dredge the chicken pieces:

   • First into the flour + spice mix, shaking off excess.

   • Then dip into the egg wash.

   • Then back into the flour/spice mix again (double coating) for extra crisp. Press the flour mix so it adheres well.

6. Let coated pieces rest for ~10‑15 minutes (optional, but helps coating adhere, the moist side settle).

5. Frying

7. Heat your oil to about 325‑350°F (≈ 165‑180°C). Use a thermometer.

8. Fry the pieces in batches; don’t overcrowd. Cook dark pieces (thighs, drumsticks) a little longer; breast/wings typically cook faster. Aim for juicy inside + golden crust.

   • Usually ~12‑15 minutes for wings/legs; ~15‑18 minutes for breasts/thighs (depending on piece size and oil temp).

9. Drain the fried chicken on wire racks (so air circulates) or paper towels.

10. Season lightly immediately after frying if you like (a little extra salt or spice).

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Finishing & Serving

• Serve hot & crispy. Great with sides like coleslaw, mashed potatoes, biscuits, or fries.

• Leftovers: reheat in oven to maintain crispness.

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Notes & Tips

• White pepper is often cited as one of the secret keys—it gives a sharp, different kind of heat than black pepper. Don’t skip it.

• Paprika gives color & mild sweetness; many recipes use a large ratio of paprika plus black/white pepper to match the flavor profile.

• Double coating (flour → wet → flour) helps get extra crunch.

• Oil temperature is critical: too low = greasy, too high = exterior burns before inside cooks.

• Using bone‑in, skin‑on pieces gives more flavor & juiciness.

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Why It’s Not Exactly “Secret”

• KFC’s true 11 herbs & spices remain officially secret; what most “copycat” recipes do is approximate based on what is leaked, tested, or published (e.g. in a newspaper in 2016). CopyKat Recipes+1

• Variations exist: some include MSG (Accent), some do not. Some use different amounts of certain spices.

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Full (c.o.m.m.e.n.t) Version

Here’s a version formatted for easy comment or paste sharing:

(c.o.m.m.e.n.t)
KFC ORIGINAL SECRET CHICKEN RECIPE

Ingredients:
1 whole chicken, cut into 8 pieces  
3 beaten eggs  
2 cups all‑purpose flour  

Herbs & Spices Blend (11 items):
2/3 Tbsp salt  
1/2 Tbsp dried thyme  
1/2 Tbsp dried basil  
1/3 Tbsp dried oregano  
1 Tbsp celery salt  
1 Tbsp ground black pepper  
1 Tbsp dried mustard  
4 Tbsp paprika  
2 Tbsp garlic salt  
1 Tbsp ground ginger  
3 Tbsp ground white pepper  

Also:
~1 cup buttermilk (or milk + bit of lemon/vinegar)  
Vegetable oil for deep frying  

Instructions:
‑ Soak chicken in buttermilk for ≥30 minutes  
‑ Mix flour + all herbs & spices well  
‑ Prepare egg wash (eggs + buttermilk)  
‑ Coat chicken: flour mix → egg wash → flour mix (press coating)  
‑ Let rest 10‑15 min if possible  
‑ Heat oil to ~170‑180°C (325‑350°F)  
‑ Fry chicken in batches until golden brown & fully cooked (wings/legs faster; breasts/thighs slower)  
‑ Drain on rack; season lightly if needed  

Enjoy crispy, juicy chicken just like KFC‑style.  
Thank you. Come back for more recipes.  
(/c.o.m.m.e.n.t)

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If you like, I can send you a version adapted to Moroccan spices (ras el hanout, paprika, etc.) or using the ingredients you have locally. Want that?