► KFC’s Secret Recipe of 11 Herbs & Spices Finally Revealed? Homemade Kentucky Fried Chicken!

"Secret" ingredients:
2 cups of flour
4 tablespoons paprika
3 tablespoons white pepper
2 tablespoons garlic salt
1 tablespoon celery salt
1 tablespoon black pepper
1 tablespoon dried mustard
1 tablespoon ground ginger
2/3 tablespoon salt
1/3 tablespoon dried oregano
1/2 tablespoon dried thyme
1/2 tablespoon dried basil
1 cup buttermilk
1 egg
Chicken pieces (Thighs and drumsticks)!
Cooking oil
KFC’s Secret Recipe of 11 Herbs & Spices Finally Revealed? Homemade Kentucky Fried Chicken!
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[@nedleymeyers4389]

I am a chef and most f the internet has interpreted the recipe wrong. Where most people think the recipe calls for tablespoons, it is actually calling for TEASPOONS. I have tested this recipe a dozen times and I have it down for all of you. The following is essentially identical to KFC in my tastes tests - ENJOY!: KFC Chicken: Mix 2 Cups of white flour with: • 3/4 teaspoon Salt • 1/2 teaspoon Thyme • 1/2 teaspoon Basil • 1/3 teaspoon Oregano • 1 teaspoon Celery Salt • 1 teaspoon Black Pepper • 1 teaspoon Dried Mustard • 4 teaspoon Paprika • 2 teaspoon Garlic Salt • 1 teaspoon Ground Ginger • 1 Tablespoon White Pepper • 1 cup buttermilk • 1 egg, beaten • 1 chicken, cut up, the breast pieces cut in half 1. Mix the flour in a bowl with all the herbs and spices; set aside. 2. Mix the buttermilk and egg together in a separate bowl until combined. Soak the chicken in the buttermilk mixture at room temperature, 20-30 minutes. 3. Remove chicken from the buttermilk, allowing excess to drip off. Dip the chicken pieces in the herb-spice-flour mixture to coat all sides, shaking off excess. Allow to sit on a rack over a baking sheet, 20 minutes. 4. Meanwhile, heat about 3 inches of the oil in a large Dutch oven (or similar heavy pot with high sides) over medium-high heat to 350 degrees. (Use a deep-frying thermometer to check the temperature.) When temperature is reached, lower the heat to medium to maintain it at 350. 5. Fry 3 or 4 pieces at a time, being careful not to crowd the pot. Fry until medium golden brown, turning once, 15-18 minutes. Transfer chicken pieces to a baking sheet covered with paper towels. 6. Allow the oil to return to temperature before adding more chicken. Repeat with remaining chicken.

[@kareemosman3064]

it freshens my mind to see somebody trying to help .

[@keikeine9398]

And using cakr flour instead of all purpose flour actually makes a huge difference aswell

[@TheZooBrooksAB]

Your recipe is nowhere close to the actual recipe. Although, I will concur that it's nice of you to help out.

[@bushrawaleed3728]

Nedley Meyers no

[@nieshlinnaidoo5087]

Nedley Meyers b

[@kendallrohach11]

I worked at KFC back in the 70's when it was Kentucky Fried Chicken. A number of mistakes here and mistakes in the comments as well: The chicken MUST soak in the buttermilk overnight or 6 hours minimum. NO egg! Take it out of the buttermilk, shake off excess and then dredge it in the flour mix. Let it rest for 30 minutes before frying Only bread it once, here you double bread it and that is why it was so bad! MSG is vital for the recipe and NO, it's not bad for you! Only 1 TEAspoon of MSG added to mix It IS tablespoons, not teaspoons (except MSG) If you have a pressure cooker, it's original recipe. If deep fried it's the extra crispy recipe Using an air fryer for this is like drinking non-alcohol beer... why?? Use "Sweet" paprika, not "HOT" paprika (Matt Barnes, this is why yours was too hot) Use regular, plain flour. Any other variety will change the outcome And most important... Use Shortening Not oil to fry this, the type of oil you use changes the taste a lot! I remember putting big chunks of solid shortening into the fryers. (Actually, it may have been lard... we were told we had to call it "Shortening" or we would be fired! No lie!) The KFC now days does not taste at all like it did back then. They have cut back on spices I believe. I hope this helps!

[@mariagrant3706]

Kendall Rohach totally agree - just posted similar- didn't know about the Lard though- will get more tomorrow- thanks 👍🏿

[@kendallrohach11]

@@mariagrant3706 Thank you! And I'm going to try lard as well. I just read that since the 80's, shortening has been completely changed so may not have the same results as it used to. I'm going to try it this weekend.

[@shardapillay5014]

Kendall it's so true it's tastes terrible I stopped buying KFC

[@user-vf3bd8pp2v]

Hello, I would like some questions about the broasted, if you can.

[@DirtyJamesUK]

KFC doesn't taste as good as it used to, that's true. I find it's more the chicken pieces they use. The chicken used to be better and it would come out fluffy and more crumbly. It was a real treat in the 80s. By the 90s it had become such big business it just changed.

[@D.A.Hanks14]

What everyone is missing here with various strains of this recipe, is the most important part. You have to coat the chicken in the spice mix FIRST! That's how it gets into the meat. Add what's left to the flour, as the batter is not the key flavor step. Now, everyone go back with your various takes on this and coat the chicken first. Then post back on here and let us know the difference(s). I'll guarantee you, this is what you've been missing from your recipes.

[@DirtyJamesUK]

But the meat is never flavoured through with KFC. Its not like jerk chicken. The actual meat stays white. The flavour is on the coating and the oils.

[@sebastom123]

I hate reading misleading comment like this ...its pretty much straight up a comment letting people who knows how to cook. '' hey look im the kind of person who think im smart but i am not at all"

[@paul_raftery]

All the people who worked / work at kfc say this is not how they do it. This is about copycat recipe. We know how to cook at home thanks

[@LANGIMATION]

The chicken is sent to KFC already marinated in the spice, the breading added is just breading ​@@DirtyJamesUK

[@homerNangel]

A Jamaican tip for dealing with chicken is to ALWAYS wash chicken in vinegar and a little water ina bowl and drain it off before cooking. You will notice the skin is smooth and the flesh is pink it sanitises the chicken and also begins the cooking and gives it flavour. No worries about bacteria.

[@DrJakesVeryBritishReviews]

That's a really nice tip, thank you!

[@JasonJacksonJames]

there's literally nothing specifically jamaican about washing meat with vinegar

[@mohammedkhan2688]

homerNangel .

[@kandykoated83]

Please tell them! 🇹🇹🇹🇹🇹🇹

[@wangson]

This isn't the first time I've heard about washing raw chicken in some vinegar before frying it. I've really got to remember this tip the next time I fry chicken. Thanks homerNangel!

[@TwigAndRockCereal]

Tried it last night. You are absolutely right. Tastes nothing like KFC. It was almost inedible. So bloody salty and HEAPS too much pepper. All those other reviews on KZbin are talking a whole lot of BS.

[@DrJakesVeryBritishReviews]

I think mine is the only honest review. Everyone else just wants to get views, but I don't want people to be fooled like I was!

[@prince_charming]

and it looks shitty on the video...

[@rztrzt]

@@DrJakesVeryBritishReviews Exactly, it's all a load of bs lies. It would be nice if somebody actually got it right though.

[@waynekinney3358]

It should be teaspoons, not tablespoons! I made this before mistakingly using tablespoons instead of teaspoons. There so many reviews/reports of the 'leaked' recipe, some quote correctly in teaspoons, some incorrectly as tablespoons. I made this with tablespoons before and its just way too salty. Teaspoons is just perfect! Here are the proper quantities: KFC Coating mixture Mix 2 Cups of white flour with: • 3/4 teaspoon Salt • 1/2 teaspoon Thyme • 1/2 teaspoon Basil • 1/3 teaspoon Oregano • 1 teaspoon Celery Salt • 1 teaspoon Black Pepper • 1 teaspoon Dried Mustard • 4 teaspoon Paprika • 2 teaspoon Garlic Salt • 1 teaspoon Ground Ginger • 1 Tablespoon White Pepper • 1/2 Tablespoon MSG

[@noblehillministerprophet8689]

Fry it then put it in a pressure cooker 10 minutes 6 tablespoons of water, its the pressure that makes it kFC , i can't keep chicken in my house, now im da man

[@brentmcfarland7908]

The original had monosodium glutamate. I remember that after taste well.

[@ronaldyeater3322]

Yes. 11 herbs and spices and msg. Still used overseas. And no buttermilk it's milk and eggs. I have recipe from Sanders grandson we fish together lol. USA refined recipe when Sanders sold USA rights but held onto the rest of world. This isn't that close.

[@beenaplumber8379]

@@ronaldyeater3322 Is MSG available to consumers in the US? I've never seen it in the stores, but a friend told me they had it in their cupboard when he was a kid in the US in the 70s. Was it once available but the food police (CSPI) lobbied to get it banned?

[@MrSpellweaver]

Back in the early 1970's KFC gave away their secret recipe free as a promo. Although they stated the list was incomplete it gave people a rough starter for making their own. The list included 16 herbs and spices and used teaspoons rather than tablespoons (tablespoons were used for catering company purposes, not family). Sadly, my mother gave our copy away to a local chip shop, who experimented and made their own version of Southern Fried Chicken. Amazing how quick it took off, now nearly every chip sells SFC.

[@DrJakesVeryBritishReviews]

That's a great story, thanks!

[@g.jordan5844]

Sorry to say that this is definitely not KFC. I worked there in the kitchen way back when and for a start the chicken is dipped in room temp water before being breaded in the "flour mix". Also the thigh bone needs to pulled back at the joint. Rib pieces need to be snapped back. This is to prevent curling. If you want more press like. Cheers

[@RUS-dv5sm]

Maybe you got the coating right, but what about marinating the chicken before frying? If I remember right, in my local KFC store, the chicken are marinated and left overnight in the fridge before cooking. Maybe the marinating sauce is different. And after marinating, the chicken pieces are coated with the crispy coating, then fried in a pressure cooker with oil + shortening fat.

[@DrJakesVeryBritishReviews]

Good points. I should have another go! Have you had a go yourself?

[@RUS-dv5sm]

Smartwatch & Gadget Unboxings by Dr Jake I did not, but I may try in the future even though I do not have all the necessary ingredients and a designed pressure cooker to cook the chicken.

[@hummingbirdlady11]

Colonel Sanders himself said his chicken was in a milk and egg wash. A wash is a short soak and not an overnight marinade. The number 7 was important to the Colonel so my guess is that the amount of time the chicken was in the milk and egg wash was 7 minutes. He also rolled the chicken in the seasoned flour 7 turns. When I was a youngster I saw Colonel Sanders on TV on the Tennessee Ernie Ford Show. That segment of that show is on youtube so maybe look it up. Some people have speculated that the milk used was buttermilk...but the Colonel only said milk. When a Southerner uses buttermilk they specifically say buttermilk. Of course...back in that era...milk meant full fat whole milk and not 1% or 2%.

[@RUS-dv5sm]

Myra Thomas Hmm, i've watched another youtuber's video on making the KFC-like chicken and they could not differentiate between the real KFC and the fake one. I forgot the youtuber's name but I did bookmark the webpage of their recipe, here it is: www.hellthyjunkfood.com/kfc.html I guess, we don't really know how the KFC is made but we can get close results though. For me a wash is not a marinating but just soaking the chicken so that it can easily stick to the coating.

[@hummingbirdlady11]

Thank you for the link. I've taken a quick look at it and that recipe is in teaspoons rather than tablespoons...so I'd say that's probably why theirs taste more authentic. Interestingly...they fried then baked their chicken.

[@YoxiiPlz]

I tried it out its amazing! But I found out if you eat it after it cools a bit its tastier because you can bite it together with the meat.

[@beenaplumber8379]

All KFC that I've eaten in the past few decades has the feel and taste of having sat around under gentle heat for hours after cooking, or maybe having been cooked, stored for a bit, then reheated in a fryer. It has to be cooked well in advance. If they cook it to order it would take forever to get your order done. That might be why the flavor gets into the meat as well as the breading - leaving any food standing allows the flavors to homogenize.

[@Paul__Allen]

KFC uses a pressure frier, that might be what is different.

[@DrJakesVeryBritishReviews]

That's true. I'm hoping someone gives it a go using a pressure frier so that we can find out for sure

[@Paul__Allen]

Also you are missing MSG

[@hummingbirdlady11]

It's an important safety issue to note that a home pressure cooker is not the same thing as a pressure fryer. A difference of one word...but very important.

[@DrJakesVeryBritishReviews]

Yep. Chemistry, Physics, Biology and Fried Chicken.

[@TheZooBrooksAB]

Sorry Myra, that's just fear mongering. I've been using a regular pressure cooker for years to fry my chicken.

[@lucyburke2907]

This is the funniest video ever! God bless you!

[@Boyridge]

You need to marinate the chicken in those spices with the buttermilk use fresh garlic and some white vinegar in the marinade. The buttermilk will tenderize the chicken while it soaks up the spice flavors. Marinate for at least 8 hours in the fridge

[@RickeyMoore]

One additional thought ...mix the spices together first. I suggest using a mixer on it's slowest speed, and add the flour slowly. This way you don't get hot-spots of spices on the chicken. I would add about 1/8 ts of curry powder for that buttery taste. I wouldn't count salt as a spice. Mix the hell out of it. Would you try this?? I just ordered a chicken pressure cooker to get the cooking part right. But, mixing the spices thoroughly has to be the key.

[@fedtekpound457]

Rickey Moore

[@Garth2011]

It has to be cooked in a broaster or pressure cooker that is approved for frying as well. KFC cooks their at 375 F for 8 minutes under pressure and that is a huge difference vs. pan frying or deep frying.

[@dazanderson5179]

Use the tablespoon ratio you were doing not teaspoons like other people think . Add 2 egg whites mixed with cup and a half of milk whis up in 1 bowl . Add the spices together in another bowl but add 1 tablespoon of chicken salt aswell . Have one bowl with corn flour chicken goes in this first then in the egg and milk bowl then in the spice mix cook in canola oil for 18 minutes after cooked put on racks not paper towels . If not salty enuff just a sprikle of chicken salt and that is pretty spot on perfectly crispy and pretty spot on flavour

[@dark-matters]

You forgot Dried milk in your mix and mix it in with the flour 47% is black pepper is the secret to the taste. Don't use egg and milk to dip b4 flour. Mix all your h&s as you have done but you gotta dip the chicken in water first then dip in flour mixture. The flour will stick ok. Put into oil at 160c till cooked. Secret is let flour mixture sit room temperature for 55 minutes to allow the h&s to flavour throughout flour.

[@zeezee1531]

Thank you for the video. I'm glad there is at least one honest KZbinr here. Unfortunately I was fooled by so many other videos which claimed they have the REAL recipe and I was let down so many times.

[@DrJakesVeryBritishReviews]

I thought I'd be honest! So many reviews I've watched have said this tastes EXACTLY like real KFC. I don't think it does, but you should definitely give it a go for yourself!

[@geoserenity]

Smartwatch & Gadget Unboxings by Dr Jake FRYING TONIGHT!! ...sorry, i was watching carry on screaming earlier today

[@geoserenity]

bruceownsu translation: perhaps you should try frying them in a lot more oil like they do in kfc? frying them in so little seems rather silly, the amount of oil may change the taste somehow

[@geoserenity]

Dr Jake Unboxing Stuff eh, i don't think it would make much of a difference myself, but i do like to try raising the iq of the comments section. as impossible as it usually is

[@homerNangel]

I would say maybe the temperature of your oil was the problem with your texture you must get the oil up to at least 280c

[@don417]

You aren't old enough to know what KFC tasted like when it began.

[@MMMfollower123]

I saw the same recipe, and I'm thinking the Tablespoons should be teaspoons for this.. with 2 cups of flour only, your putting a whole lot of spices in such a small amount of flour... and I would think KFC would have to charge more for there chicken if they're spending and using that much spice. I got the ingredients today, I'm going give it a go with using the Teaspoon method, and see how that turns out... plus I'll be using Crisco Vegetable shortening. I'd have to think your version would be salty tasting also. I'll let you know how it turns out..

[@DrJakesVeryBritishReviews]

Excellent. I look forward to hearing how you got on with it!

[@MMMfollower123]

Well I made the recipe today, with using the Teaspoon instead of Tablespoon, to me didn't anything like KFC, Old or New, I could hardly taste the seasoning, but my son really liked it. I only made legs, and they were large legs, much larger than what KFC would ever give. To me it was ok, I may try the Tablespoon method and see how that will turn out, I still have another package of legs, I didn't want to make all of them since it was a bit of a disappointment first time around.

[@kenbutler6053]

peanut oil is the best for deep frying

[@hansvonschlader8227]

+Ken Butler No its not

[@tomcorkadel4154]

yes

[@wingja383]

I tried it myself about two moths ago when the article came out, and your right, it does not taste like Kentucky fried chicken. This might be an early version that didn't make the cut!

[@DrJakesVeryBritishReviews]

I'm glad someone else found the same as me. If you find the REAL recipe, please let me know!

[@mikeclarke952]

Not tried this recipe, but I have tried previous recipes (2 yrs ago) and they do NOT have the mustard, ginger and celery salt. All those can be replaced with Tarragon. I found tweaking the proportion of Basil, Tarragon and oregano was the most effective, but still have not got it 100%. Been close +90% a few times. Thanks for the honesty about the taste, I was doubtful as soon as I saw the list. Cheers.

[@osopolar2022]

It's amazing how many other "chicken experts" there are judging from the comments section. Maybe they should start their own fried chicken channel? :)

[@Owen2256]

Let me know when you get the ACTUAL recipe.

[@melodyflores5422]

Because the ingredient amounts are wrong wrong wrong!!!! Except for salt being at 2/3 tsp ingredients are suppose to be tsp s not tablespoons and paprika is 4 tsp not tablesp . So no wonder it doesn't taste like kfc and no egg either Try again though its out there soak chicken in buttermilk over night with seasonings on chicken n cover butter over chicken , Then chicken shaken in flour that has same amount of spices in flour then fry if chicken gets brown and oil get dirty and chicken doesn't reach 165 finish chicken in oven 15 to 20 min till chicken reaches 165 f good luck

[@bwhittenbrown]

The problem is that you didn't do enough research. No one wants to use msg but THAT is what makes the flavor pop in kfc. If you leave it out, your chicken will never taste anything like kfc chicken. Also, the kfc people prepare it in a high pressure deep fryer kind of like a pressure cooker but not the same. The pressure also makes a difference in the final product, not just the spices and the msg.

[@DrJakesVeryBritishReviews]

The problem is I followed the leaked recipe, which said nothing about MSG

[@darcmadr6500]

After selling KFC Harlan Sanders had a falling out with the corp suits whom he blamed for doctoring his original recipe with a cheaper mix. Being Harlan Sanders, he had Marion-Kay Spices in Indiana mix up the secret stuff according to his wishes and encouraged the franchisees to order it instead of the corp crap. You can still buy it under the name '99X'. Costs about $30 US but will coat 100 lbs of chicken. After Harlan died the company, no longer chicken of the big white rooster, successfully sued M-K Spices and stopped the sale to the franchises which is probably why KFC now tastes like FCK.

[@Garth2011]

$48 shipped anywhere in the USA

[@rossgalan7457]

It is NOT the spices or the type of oil used that lead you to a good KFC Fried Chicken. It is the PREPARATION (brining & 24-hour marinating in the fridge) of the chicken itself that leads you to a GOOD-TASTING, TEXTURE & AROMA and SATISFYING fried chicken and I dare say, even FAR BETTER than the original KFC. Originality does NOT mean 'better'. This is FAR FROM the truth. This is my challenge to you: (Apart from the spices and the coating, DO yourself a favour, BRINE and MARINATE your chicken pieces for 24 hours IN the fridge before the coating & frying process and you'll be guaranteed a successful fried chicken you've never had in your mis-spent life.

[@ranu1496]

Most people marinade the chicken in the seasoning for at least 12 hours, then season the flour, coat the chicken first, then dip in the egg mixture and back in the coating and let it sit on a plate 10 minutes to let the coating adhere to the chicken and fry at 350. Make sure grease doesnt cool down too much. And try using less salt.

[@DrJakesVeryBritishReviews]

Cool, thanks for the information

[@ClemsonTiger2013]

Lol - teaspoons not tablespoons

[@tossedsalad5532]

Add the salt to the butter milk and egg NOT into the Flour and substitute the 3/4 spoon salt in dry ingredients with Ascent ... Which is MSG the original recipe Does NOT have regular salt in flour seasoning .... The original recipe Harlen used was 10 spices until he added a 11 INGREDIENT which enhanced the flavor ..... These are his own words meaning MSG Ascent was the 11 ingredient

[@leonmarcuscherry5118]

Silly rabbit 🐇. The actual secrets are the brine and the pressure cooker. The chicken is coated once in water or egg wash then placed in the flower with all the spices from the brine then pressure fried. It’s the technique that gives the chicken the KFC flavor.

[@mkl6936]

Actually, KFC used MSG flavor-enhancer ACCENT which enhanced the flavor, but always claimed no MSG used (sneaky guy)😯. He also used Expeller-pressed Canola Oil for frying.. Thanks for sharing your recipe.🙂

[@jaydenlee5477]

They cook there's in a presser cooker. They let there chicken soak in the wet mixture for about 30 minutes. They crisp up the skin in the oil & finish the cooking in a low temp oven on a wire rack.

[@waynemoore1708]

A friend worked for KFC. And stole 20kg of the secret flour mix and so did all the staff and management. Over a period of month. I bet it happens in all the KFC stores. And it's not dipped in butter milk and egg . But in plain water. Yum

[@Steven-hq4mb]

The measurements aren't right, Ts stands for teaspoons, not tablespoons, that's why it tasted so salty.

[@PopPopZiggyZiggy]

Loved the video, but here is what I have done. I marinated it in the buttermilk overnight with a wee bit of the seasoning. I will say this, it comes close but the recipe did exclude one ingredient which makes me doubt the validity of it. MSG was missing, KFC has confirmed they use MSG (Accent) in the recipe so I added it in the recipe, probably around 1/2 Tbsp and I must say it was ALMOST indistinguishable from a regular bucket. And the amount of oil and temperature that you were cooking was less than what you needed to deep fry but I don't think anyone will get it totally right unless they have a $700 pressure fryer. But all in all I liked the video :) Thanks for sharing!

[@manspeej]

Tip: don't put the chicken in the batter then into the flour, put the chicken in the flour, then into the batter, then into the flour then fry

[@sidebarrecon2201]

I have an old KFC pressure cooker from the 60's, I have refurbished it with new gasket, and pressure relief valve. These were supposed to be destroyed when replaced, But many store managers took one home. I got mine at a yard sale in a small town. It has KFC engraved in the lid, and took many hours of cleaning to get the burnt on grease off. To get it presentable. No one would want to eat any thing out of it the way it looked.

[@CT--my4lf]

Destroyed when replaced?? I bet I could sell a 1960's KFC pressure cooker for a good price...

[@bill1957111]

Thanks for the ingredients and your honesty of it flavor. All the other videos I’ve watched do not give any indication of how much of each ingredient to put in

[@DaveR_36]

After watching this video im off to KFC to buy some lunch now :)

[@The_Timinator]

It's pretty funny when you think about it, there's been a Million Teenagers that have made the Chicken since the '60's, and NOBODY can remember how they did it or what they used... AMAZING.

[@Godzkiddie]

Buttermilk tends to make the chicken dark before time and next time try adding club soda to your wet batter..turn the burner up a little higher.

[@sidebarrecon2201]

you left out the MSG which is a basic ingredient of KFC, use it in place of salt.

[@ICee712]

Lol, I don't know man. Your process for attempting to fry chicken is a mess. Cast iron for one. Not a stainless teal pot. And, the way you just throw the chicken into buttermilk/egg and glob flour onto it and dump more buttermilk then flour again. Looks very wrong. A tip, although I'm sure you've moved on from cooking anymore. Soak your chicken for a minimum of about 3 hours. I try to soak mine overnight. I use buttermilk, an egg, a lot of hot sauce and cayenne to soak overnight. Blot it out and coat with your flour mixture. coat again in your egg wash, and a last even coat of flour on it. Bring your oil up to about 350, and submerge your chicken half way. Turn it after about 15 minutes, and same thing. I turn one more time for a final 5 minute fry. I make a sauce to brush on afterwards. 2 tables spoons of duck fat, 3 table spoons of butter, half a bottle of hot sauce, 4 tables spoons cayenne, 2 tbl sp sweet paprika, and about 4 table spoons of honey. Mix in a warmed up sauce pan until even and baste it onto your chicken, after it's sat on a drying rack for about 5-10 minutes. Perfect pan fried chicken

[@hans46664]

I also think the chicken might be cured in brine before cooking, that might explain why it can be on a heat rack for hours before surving. Just a thought.

[@shannajackson4876]

There are way too many KFC recipes out there. I guess no one actually has the original recipe or even close!!!

[@LANGIMATION]

What you're missing is a pressurized deep fryer.

[@backoff7659]

Pre-heat your oil to 375 deg. before putting chicken in fryer, and let cook for 5 min. per side , drain on rack over sheet pan or on paper towels .

[@nooneknows4355]

monsodium glutemate is used instead of salt

[@wptrock631]

KFC chicken soaked in a salt and mild vinegar marinade for about 24 hrs before hand and also it is steam cooked partially in a pressure cooker before being fried

[@harlempunk4481]

My instruction below is probably the best way to cook the chicken if you want identical KFC taste. 1. Mix all the 11 herbs and spices and set aside. 2. Get a new bowl and do another mix all the herbs and spices again but this time dont put flour. 3. Grab your chickens and coat it with the herbs and spices without the flour mix. 4. Put the chicken in buttermilk and leave it overnight. 5. Now take the chicken and coat it with the ingredients from step 1. 6. Take chicken out. Dont dunk them in the buttermilk again. Lightly swing the chicken to remove excess flour. 7. Re coat the chicken again. (This is what they do in KFC). 8. Cook the chicken 9. Eat.

[@arvinsiapo586]

Hi! i worked for kfc in 3 years if you are talking about the original recipe. your flour mixture is almost correct however the method of frying isn't the same you should fry it with a pressure cooker they is a special fryer that they use to submerge the chicken with vegetable oil.. the flour itself is correct. we soak the chicken into water then directly bread it with the flour then place it with that pressure cooker with oil..

[@Garth2011]

I thought KFC used shortening, not oil.

[@davidpauker]

Hey Dr. Jake.You got all the ingredients right,but the reason that your chicken didn't come out smelling and tasting like KFC chicken is because you are supposed to brine your chicken first and let it sit at least a day before frying it!!!So give it another go lad!!!

[@kc0gmf]

Your video's music sounds like ZZ Top from Texas. If it's not ZZ Top then they are really, really good in their own right!

[@maxp6902]

Wow a guy who doesn't know the difference between a pan and a pot giving cooking lessons.

[@gadgetgal6213]

Okay Jake, here's what you did wrong. change all ingredients from Tablespoons teaspoons. The butter milk mix was to thick. The oil was. not hot enough. Do not put so many pieces in the oil. Fried food needs space and oil all around.

[@Quackfly]

Watch Glen and friends KFC series. All you need is right there

[@rhondabaroli2683]

Fried chicken. Mmmm one of my very favorite foods since we lived near one in Wisconsin. My gram always bought this for us kids

[@mikelfogi8982]

those 11 maybe are for marinade and coating. not all for coating.

[@ronaldsmith6829]

Your volumes of ingredients seems way off. I think you mean teaspoon, not Tablespoon. Could have been a mistake by the 'Colonel' back in the day. The smell and taste problem may be the substitution of a blander oil than what the original recipe calls for. There is going to be a considerable difference in smell and taste. Cookery is something in which the small details can produce a considerably different end result. Thank you for posting this. I will give it an attempt.

[@davidgeisler9885]

According to a video on KZbin a KFC chef demonstrates the cooking method and doesn’t use buttermilk or egg. They just wet the chicken with water and then dredge it into the spices and flour

[@billdougan4022]

The Colonel says @2:30, " milk and egg wash", when he was making it. Check it out. kzbin.info/www/bejne/mXeXoZuVnLCWpqs

[@gat2asp919]

You have to do it in a pressure cooker. It matters more that you would think

[@eseoghenetamesere1006]

I like your sincerity, keep it up

[@SimplyEasyLiving]

Appreciate you trying this secret recipe...I might want to give it a try for my love of fried chicken.thank you!!!!!!😍😍😍

[@intense5335]

You left out the MSG and Turmeric

[@tossedsalad5532]

The original KFC used season high quality flour listen to what HDS says ( salt added to flour ) cooked the vegable oil or beef Talon and you must use MSG to enhance the lower amount of seasoning MSG is the 11 ingredient that makes up the 11 earbs and spices Cooked under pressure for speed and seals in the juices but HDS originally used a skillet for the original KFC it was not until he learned about pressure cooking vegable that he tried cooking it in a Pressure cooker which was a conveninal pressure cooker on the stovetop until he redesigned the chicken pressure cooker to stack chicken apart from each other and drained the crackling out the bottom into a cold reservoir which were then used in the Gravy. The original KFC was cooked in beef Talon which gave the chicken gravy a unique taste of chicken and beef mixture and a brown colour

[@sweetserendipity4249]

Omitted an important step. Brine the chicken first. Inject brine into the chicken and soak it in brine. Also add MSG (Accent) to the blend of flour and spices.

[@BrianProctor]

I gave you a thumbs up for being completely honest.

[@rondaallen7211]

you used tablespoons of measurements instead of teaspoons and it doesn't look like your heat was high enough. i have never fried chicken for a half hour!

[@footprintsonsand]

To fix this recipe: 1. Soak chicken in buttermilk and egg mixture for 30 minutes. 2. Coat in flour and spice mix ONCE. 3. Set it aside for another 30 minutes. 4. Fry at 350° F for 20 minutes.

[@huntingthekaiser6490]

I for one appreciate your honest attempt and straightforward reveal of your results. This Yankee says--good for you. It should be mentioned that Harlan Sanders was angry at the people he sold his business to (for $2M only) for changing his recipe and adding things to his menu. He opened up another chain using only his original recipe and was forced by corporate lawyers to close it down.

[@davidlarson2534]

What’s with the annoying music?

[@cloneofethan]

Tried this recipe and love it, it's awesome!

[@Gator1699]

Pommies can't cook you just proved it. Only Ramsey.

[@SG-ur4nb]

The buttermilk was for soaking the chicken pieces overnight in the refrigerator to make the chicken plump and tender.

[@DCFunBud]

Epic fail! You need to roll it in flour, dip it in egg and butter milk, roll it in dried bread crumbs, put it in the fridge for an hour, THEN fry.

[@elderaarondavis1]

A few reasons: 1: you didn’t take time marinate your chicken. Not surprised it’s bland. 2: KFC uses MSG to make it delicious 3: simply coating your chicken in flour and spices mixture isn’t concentrated enough to have that kfc flavor. Need to marinate in spice mixture without flour overnight before mixing again with seasoned flour

[@greengringolr]

No butter milk or eggs required. I work at a KFC store here in the uk. And the chicken is floured first and then put in water and then back in the dry flour I don't know if it's the same in other stores. But I haven't tried this at home yet might try it one day just to see how real it is.

[@bunnyfreakz]

It's falling apart because lack of oil and you keep messing it with your utensils . Also seems you don't get temperature right, it's the most important when fried a chicken.

[@DrJakesVeryBritishReviews]

Also I didn't marinate the chicken. But I don't think any of that would have changed the flavour

[@homerNangel]

Marinating is like basic cooking 101 - I would never put chicken out without marinating it and letting it sit a few after dredging it in the batter mixture.

[@craigyyd123]

You should of coated on flour, then the wet mixture, then in the seasoning flour, it stops it falling off, also need to remove the skin on the chicken

[@benstevinson764]

❤️ KENTUCKY FRIED CHICKEN 🐔🍗

[@hummingbirdlady11]

What's not mentioned in "leaked" recipes is 1 teaspoon of Pumpkin Pie Spice (or Mixed Spice or Baking Spice depending on what you have available to you)...that makes the KFC aroma. I've read that Colonel Sanders tried several recipes before developing the final one. IMHO...that final one I think includes Pumpkin Pie Spice. There are two jars of black pepper in the line up...whole peppercorns and ground...so delete the whole peppercorns and there will still be 11 if going for the iconic 11. Salt is a mineral...so not counting that as a spice or herb. Original KFC has or had MSG in it...and that is not listed in the photo recipe. Personally I can't use MSG. Also it's probable the measurements have been incorrectly read as tablespoons and should be teaspoons. I've seen online that recipe on the back of the picture and it's understandable about the confusion due to the handwriting. Consider the era in which it was written. Back then I lived in the South and teaspoons were written as Ts or ts or tsp...and tablespoons were written Tbs or Tbsp or even at times with a lower case t...but tablespoons always had b in the abbreviation. If you'd like it less salty and using Garlic Salt and Celery Salt...then skip any additional salt. Plain Garlic Powder is good and so is Onion Powder. Onion Powder is not in the photo recipe but it's good. Chicken with skin will "bake fry" in the oven really well and there's not the expense of a large amount of oil...nor the safety risk and mess of saving or disposing of used oil. Since real KFC is pressured fried in a special commercial cooker that home frying won't duplicate...so might as well try bake frying in the oven (aka oven frying). Warning: Never try to fry with a closed home pressure cooker which would be extremely dangerous. A home pressure cooker is not at all the same thing as the special pressure fryer that Colonel Sanders invented to cook chicken. To bake fry at home best results are achieved by placing the chicken on a greased baking rack set in a pan...then baking for about 45 minutes at 375 F (190 C). Check the chicken half way through baking time and turn over if needed. Be careful when taking the pan out of the oven because there will be a lot of chicken grease in the bottom of the pan (but not in your arteries). The chicken will have crispy skin with the coating still on it and very moist, tender meat.

[@DrJakesVeryBritishReviews]

Thank you Myra, I will give this a go! By the way, the "leaked" picture of the original recipe definitely states tablespoons instead of teaspoons for the ingredients, but I'll be sure to give your method a try :)

[@hummingbirdlady11]

Thank you.

[@hummingbirdlady11]

Check these links: en.wikipedia.org/wiki/KFC_Original_Recipe marionkay.com/product/chicken-seasoning-99-x/

[@DrJakesVeryBritishReviews]

Thank you Myra. Very useful information!

[@hummingbirdlady11]

You're welcome.

[@josearanda1804]

🧐 I say we close this chapter & we all🏃 run down to our nearest KFC & get us a bucket of that original 🍗 chicken 🤤😋. I find this to be much easier .😳 🤭😅😂🤣

[@AprilMartinChartrandMS]

Always season the Flour! Basic Southern technique. Plan flour will make your food taste flat.

[@farrell7433]

When you double dip the chicken it makes the flour coating fall off easier

[@STEAMBOLTANNIE]

I worked in a KFC store years ago and that was when Colonal Sanders went around and inspected his stores personaly to make sure his standards were top notch, It was in the day that on the colonals birthday he had the special buy one snack pack get another free and the price was .85 cents. The chicken and secret recipe was awesome and you could actually taste the peppery spices on the chicken because of his secret recipe, Now you cant taste it hardly at all...are these stores diluting it by adding twice the amount of flour or what? When I worked in the store there was chicken and fries and 4 kinds of salads and the grecian bread...THATS ALL... as far as Im concerned they have spoiiled his claim to fame by adding 150 different menu items and the LOVE has faded in this wonder product it used to be! The chickens are not grade A either they are full of fat. I bought a dinner for one and couldnt eat it because it was so full of fat you could grease a fleet of semis with it! THE COLONAL IMUST BE TURNING IN HIS GRAVE.

[@geraldmcclellan7564]

Biscuits are cheaper and they swell up in your stomach so you'll feel full messing up your intestinal system😷

[@marieallen5304]

And I'm sure Colonel Sanders told everyone don't forget the MSG we have to make sure we poisoned everybody with MSG give me a freaking break that stuff is garbage

[@kimmorajones9743]

WOOD BUTCHER I was about to say the say thing

[@bhs6252]

Wow that must have been 50 years ago

[@floatingf8783]

Colonel Sanders was spending so much and so fast that he drilled through his coffin and they found his corpse in China.

[@marksigmundziolkowski4212]

It is probably not marinading chicken first, and grilling then frying it as frying is not ever 30 minutes ... usually 10 tops for anything. However, as for KFC ... heard rumour that staff receives ready packets of batter which is true but ... something makes them vary in every country. USian KFC is nothing like Scottish one (not tried English but I assume it is similar due to Burger King being inedible for me in both countries) or Polish one (three I tried). Really fancied one in Chicago while Torun in Poland had okayish one but again ... very different. Scottish one in ... most major cities ... I cannot handle at all as it tastes like out of date chicken to me (am certain US and Poland does their fair share of such as well but they mask taste well and spices do not seem even remotely similar).

[@RonHarrisMe]

Here's the deal, The mixture you speak of, the 11 Herbs and Spices (there are way more than that) is a well guarded secret, even today. Two different companies make the ingredients, they are under contract never deal with each other, and a third company mixes these ingredients. These packets of spices/ingredients are CRAZY expensive for the restaurant and are well inventoried. That said, the making of the chicken is not only the ingredients, it's the process as well, and the pressure cookers are a big part of that as well as the oil used. The pressure cookers drive the flavor into the chicken. I believe you can come close to the KFC flavor, but not match it. How do I know this? Well...

[@oz9680]

Ron Harris go to kfc copycat at food.com they have the original recipe.paprika isn't part of it.

[@oz9680]

It's no longer a secret a group people from the u.k replicated the original recipe after years of research and their recipe is spot on.

[@reannafraser4995]

U have me laughing 😂😂

[@lady_bexy]

Close. But there's no garlic or paprika in it. You're missing 2 spices & have missed the msg, which even Sanders admitted on film was in the coating mix.

[@GR19611]

Sir , please try the ingredients from "Glen and Friends" latest kfc video a few weeks ago, interested in your results .

[@cedrichernandez6100]

What went wrong Dr. Jake? You're not supposed to dip the chicken on egg or battered milk. That was a game changer, rather taste changer. Also, kfc chicken are fried on pressurized cooker But a shallow skillet or frying pan will do as substitute. Cooked 25 minutes, turning it halfway . Try it, its a lot of different next time.

[@IrradiatedMushroom]

You as many have forgotten, Uncle Roger's Favourite!

[@givemeabreak8784]

Has to be marinade in lemon juice , salt and water for at least 3h. No egg or buttermilk.

[@jamesprior2496]

You would need 6 cups of flour for that amount of spice! (TEASPOON - not tablespoon.)

[@amk8411]

A couple of things. You need ground garlic or garlic granules NOT 'Garlic Salt' which will make it too salty. Also, KFC use corn fed chicken. I think the real secret is the pressure frying.

[@Godzkiddie]

Ali Khan garlic powder is best.

[@tubbsfarquhar4645]

Every time I've tried to make KFC using the ingredients it NEVER tastes anything like it.

[@theresapreston5456]

Hahahaha! Ore-gone-oh!

[@carolsuepope6297]

The ingredient measurements you gave were wrong. It is supposed to be teaspoons instead of tablespoons, I do think you had your oil too hot. It needs to maintain a consistent 350 degrees F. The grease frying in the pan should have the sound of a constant light rain. If you are not able to use a pressure cooker, you should be using a cast iron skillet. That is an important and critical kitchen staple in all Southern homes. Young girls are still given a cast iron skillet and a cast iron griddle as wedding presents.Try it again with the correct measurements and use a cast iron skillet. Get a thermometer to keep a consistent temperature. one more suggestion. after chicken pieces are put into the wet mixture, toss them into a paper bag containing the flour and herb mixture...shake it very well then put chicken into frying pan. That is how it is done in the South. Hope you like it this time!!!

[@carolsuepope6297]

Oh, and I soak my chicken in buttermilk for about 30 mins to an hour before frying. Then I just shake it in the paper bag with the flour mixture. I do not use an egg at all!

[@willdukeshire1991]

teaspoons not tablespoons...eliminate 2 of the TEASPOONS of white pepper and its BANG ON!!

[@DrJakesVeryBritishReviews]

Seriously? Should I give it another go?

[@willdukeshire1991]

o yes reduce the white pepper 3 teaspoons is hot like when i was a kid