KFC Fried Chicken

I haven’t tried the recipe yet but I was able to find Fines Herbs at Cost Plus World Market.

What is Fine Herbs
Links and commentary have been added about fine herbs

I just tried this last week. It is very very close to KFC. Close enough that the recipe is going to be used over and over in at my house. It is very salty so I do recommend cutting down on or even cutting out the 1 TB of salt. The seasoning salt is plenty. I didn’t have FInes Herbs so I substituted kroger brand poultry seasoning. I also mixed eggs and milk to dip the chicken in first instead of the water and I dipped the chicken twice in the egg bath and flour mixture. I let the chicken rest for a few minutes while the oil heated so that the flour had time to absorb the moisture and actually stay on the chicken while frying. My husband who never eats chicken even ate it and asked for more.

i saw on unwrapped a cooking show that did kfc’s chicken and the coating mix has dried milk powder added to it.the chicken is put into an egg wash turned 7 times and then into the breading,and also turned 7 times no more no less.the original was fried in open fry pans but now they cook the chicken in pressure cookers timing i’m not sure of.pressure cooking cooks faster and gives that really crispy skin that we all love.if they’d serve just the skin with all the breading and spices on it i’d be the first in line . as far as i’m concered the skin is the best part. also if anyone has the recipe for they’re gravey i’d love to have a copy.
thanks hope this helps a little on the kfc

I happen to have a jar of Fines Herbs in my cabinet. The listed ingredients are Thyme, Oregano, Sage, Rosemary, Marjoram, Basil.

do you know what msg is and where to get it ???
MSG is located in the spice section of your grocery store, it is also is known as ‘Accent’ ~Stephanie

I do happen to have a recipe for the gravy I read on a copykat site, might have even been this one. make a roux in the bottom of your saucepan with 2T butter and flour until the flour is nice and chocolate brown. Slowly add 2 C stock, add salt, pepper and couple teaspoons MSG (the MSG gives it the distinctive flavor, the roux gives it the color) cook about an hour, stirring consistently, or until thickened and will thicken more as it stands. If it seems a little thin, more roux to start will maintain it’s color, but if it’s thin at the finish and you find yourself wanting to add more flour, it will taste the same but won’t be as brown.

I appreciate your suggestion. I would add just a bit of caution here, some people are allergic to MSG. So if you are sensitive to MSG, omit this, I think the gravy would still be tasty.

Here is a recipe I was given years ago. I am not sure where it came from, but it taste just like KFC.

1 frying chicken, cut into frying pieces
1 1/2 cups flour
1 Pkt. (dry) Good Seasons Italian Dressing (THE 11 herbs and spices!)
1 Envelope Lipton (or other brand) Tomato Cup of Soup
2 eggs, well beaten
2/3 cup milk
Vegetable oil to cover bottom of your skillet; about 1/2 inch deep.

1. Combine eggs and milk. Set aside.
2. Combine flour with the Italian dressing and soup mix.
3. Dip chicken pieces in milk-egg mixture and roll them in the
flour-seasoning mixture. Repeat procedure.
4. Fry pieces over medium heat for 25 to 30 minutes, turning often.
5. Remove from fire. Drain and serve.

Thank you for sharing your recipe!

what is dry instant chix broth, is it like chicken boulin

No, there used to be packages of instant chicken broth in a cup, I don’t think they sell this product any longer.

The difference with this, is coating with soy sauce and seasoning the chicken in a bowl first, then dusting with flour. And a lot of spices.

Close To KFC Chicken
2 lb. chicken pieces
1 T. soy sauce or more to coat chicken

1+1/2 cup of flour
3/4 cup cornstarch

1 t. onion powder
1 t. sugar
1/2 t. MSG
1/2 t. celery salt
1/2 t. sage
1/2 t. garlic powder
1/2 t. allspice
1/2 t. oregano
1/2 t. black pepper
1/2 t. sweet basil
1/2 t. marjoram
1/2 T. paprika
1/2 T. onion salt
1/4 t. chili powder or to taste

— Use peanut oil, for best results.

To Prepare ;
- Heat oil in pan or deep-fryer.
- Preheat oven to 250 – 275*F.

*** Do a ”Taste Test” ;
Season one small piece of chicken, dust with flour ; deep-fry the piece of chicken and taste for spiciness ; add more or less of what spice you like.

- Sprinkle 1 T. soy sauce on chicken & ” stir / mix ” ; to coat evenly.
- Place all the spices in a med-sized bag and shake to mix.
- Place flour & cornstarch in large bag & shake to mix well.
- Put all the chicken pieces in a large bowl.
- Sprinkle 1/4 to half the bag of spices on chicken pieces in bowl &
mix with your hands, to coat all chicken pieces evenly.
- Shake pieces in flour mixture and fry just till chicken is browned.
- Place chicken pieces on a cookie sheet & finish cooking in warm
oven ; the juices should run clear when pierced with a knife.

Internal Temp. ;
Bone-In chicken piece = 170*F.
Bone-less piece = 165*F.

Thanks for your suggested recipe. I love that you put the internal temperatures of the chicken!

Wyler’s makes dry chicken broth crystals. Find it in a small jar near soups, etc. Hope this helps.

I know for sure the Pepper used in KFC Original recipe is a variety called Tellicherry pepper most notably from India. There is also the Spice “Savory” in the mix and Sage.
I worked for KFC many years ago but we used to Prep the Chicken in 110 Dgegree water with Salt and MSG present in that water prep bath.
You have to use a good old pressure cooker to cook the chicken or it will not be close.
So its a process not just the herbs and spices.

Sorry, Also the oil used to fry in the presasure cooker is regular old cooking oil and not Peanut oil or Canola or any other of the more exotic olis. When we changed oil in the big pressure cookers it was called simply a “Shortening Change” Nothing majical here…

That sounds good but there is no soy sauce in KFC original recipe, and your recipe is way too complex for a simple recipe that is done with a pressure cooker.

You know what the problem is that these pressure cookers are very hard to find, that can fry. I have never found one that will fry, and I have looked.

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You say the Fines herbs has been removed from the recipe but it still says 1tsp Fines Herbs in the ingredient list. In the body of the recipe it says if you DO have Fines Herbs use 2 teaspoons. Which is it?