The History Behind KFC
You’ll recognize the face anywhere when you see Colonel Sanders. Even now that KFC’s logo has evolved over the years, it’s still got the Colonel who began this venture with humble roadside roots in Kentucky during the Great Depression.
Eventually though, he’d become curious about franchising and the first KFC, which was called Kentucky Fried Chicken back then, was opened in 1952 in Salt Lake City, Utah. This was a huge move, one that was well-received since the competition was virtually non-existent. Only burgers were on the landscape, but this remarkably seasoned chicken would soon cement itself into the fast food niche.
How could fried chicken become a fast food staple? You can thank the Colonel for that one too. He was not happy with how long it took to make his chicken in a frying pan. He was opposed to deep frying as well. Trying to make it in advance only led to waste, and then in 1939, commercial pressure cookers became available. Although they were made for steaming vegetables, the Colonel tinkered with it, turning it into a pressure fryer.
With this new method, he could reduce production time to be as quick as deep frying without compromising the flavors or quality. Due to this landmark achievement, the success of KFC grew so quickly that the Colonel couldn’t handle it on his own, so he sold it to investors in 1964. He remained an iconic part of the legend of the brand, and that original fried chicken remains a legend that hungry patrons still flock to time and time again.
What About Those “11 Herbs and Spices”?
The Colonel never publicly admitted what was in his epic original fried chicken recipe, except for salt and pepper. The rest he said could be found in your spice rack. He finalized this original recipe in 1940, and the rest is history.
The Chicago Tribune showed a family scrapbook with a handwritten ingredient list from the Colonel himself. Take a look at the article here.
With that being said, lets provide you with one of the best kept secrets in the fast food industry (I’d say the Coca Cola recipe would be number 1).
I have to admit I’m an absolute sucker for KFC’s original recipe chicken. It really is the pinnacle of perfection with all the right flavors coming together on that crispy outside while the chicken itself is juicy.
Just thinking about it has me drooling again, though at least I have my copycat KFC chicken recipe and all the ingredients to make it. Years ago, I remember my mom telling me that she’d had a long day and didn’t feel like cooking. She said she was going to KFC to pick up dinner.
I was thrilled of course. Even more so because at the time, I was just learning to drive so she said I could get in some driving practice by driving us there. As we pulled up, I could smell the divine aroma of fried chicken hanging in the air.
But all that would change when we went into our local KFC. I’m not even joking when I tell you that they were out of chicken. Yes, let me repeat: they were out of chicken! They tried to offer us some sides but all my mom could say was, “You’re KFC…how do you run out of chicken?”
Become the Colonel in Your Own Kitchen: Tips for Making the KFC Fried Chicken Recipe
If you want your chicken to taste just like the Colonel made it, then you need to prepare a brine first. This process requires letting the chicken sit in the brine for a good 3 hours, so get that done first.
It’s also important to rinse the chicken after removing it from the brine and blot it off to dry the outside. This ensures the breading mixture you’ll make properly adheres to your chicken and stays there while you fry it.
Another tip: I advise that you fry only 2 to 3 pieces of chicken at a time. Overcrowding your deep fryer can result in uneven cooking, which is a total disaster with chicken. Set each piece on a wire rack to keep the excess oil from making it soggy, and the Colonel will be proud.
KFC (Kentucky Fried Chicken) Original Fried Chicken Recipe
Unlock the secret to KFC's Original Fried Chicken with our easy copycat recipe. This guide reveals how to achieve the crispy, flavorful coating and juicy interior that make this dish a global favorite. Master the blend of herbs and spices for a homemade version of this iconic fried chicken. We have a shortcut for all of the spices if you want to be lazy. Head to the Notes section at the bottom.
- Electric Deep Fryer
KFC Chicken Brine
- 1/3 cup salt
- 1 tablespoon MSG (Accent seasoning)
- 8 cups water
- 1 whole roaster chicken (4 to 5 pounds, cut into 8 pieces)
- 6 – 12 cups vegetable oil
KFC Chicken Breading
- 9 ounces 1 3/4 cups all-purpose flour
- 1 tablespoon MSG (monosodium glutamate)
- 2/3 tablespoon plus 1 teaspoon salt
- 1/2 tablespoon thyme
- 1/2 tablespoon basil
- 1/3 tablespoon 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
KFC Chicken Dredge
- 4 large eggs
- 2 cups skim milk
Mix the salt and MSG in the water. Add the chicken pieces and let sit for 3 hours. Remove the chicken from the brine, rinse with water, and blot dry.
Heat the oil in a deep fryer to 300 degrees F.
Combining all of the ingredients in a large bowl.
In a separate bowl, beat the eggs and then stir in the milk.
Heat the oil, then dip each chicken piece into the egg-milk mixture before pressing it into the breading. Ensure each piece is thoroughly coated by tossing in the breading. Allow the chicken to rest in the breading for 5 minutes, gently tossing occasionally for even coating.
Shake off any extra breading, then fry 2 to 4 pieces at once (depending on fryer capacity) for 16 to 20 minutes until golden brown. Let the chicken drain on a rack for a minimum of 5 minutes before serving.
I found a seller profile on Ebay with over 190k reviews selling bags of the spices; so if you’re really serious about getting it done, just buy it here.