This recipe is the best! No more take-out or lining up to order the famous KFC chicken. Make this at home and enjoy KFC’s Original Secret Chicken any time!


1 chicken, cut up into 8 pieces or a mix of your favorite bone-in pieces

2 c. all-purpose flour

1 c. buttermilk

1 egg, beaten

1 ½ teaspoon dried thyme leaves

1 teaspoon dried oregano leaves

1 ½ teaspoon dried basil leaves

1 tablespoon celery salt

1 tablespoon dried mustard

¼ c. paprika

1 tablespoon ground ginger

2 tablespoons garlic salt

3 tablespoons ground white pepper

2 teaspoons salt

1 tablespoon ground black pepper

MSG seasoning, like an Accent

Neutral oil for frying, like canola or peanut oil


Step 1: Place the flour with the herbs and spices in a large bowl. Mix well and set aside.

Step 2: Whisk the buttermilk and egg in a different large bowl until well blended.

Step 3: To the buttermilk, add the chicken and toss to coat. Using a plastic wrap or lid, cover the bowl and allow it to sit for about 30 minutes. You can also keep this in the fridge overnight.

Step 4: Prepare the oven. Preheat it to 175 degrees F. Using aluminum foil, line a baking sheet. Inside the sheet, set an oven-safe wire cooling rack. Set aside.

Step 5: Heat about 3 inches of oil in a large Dutch oven. If you prefer to use an electric tabletop fryer, fill it to the MAX line. Then, preheat the oil to 350 degrees F over medium-high heat. I recommend using a deep-frying thermometer. Adjust the heat to medium-low once the oil reaches 350 degrees F.

Step 6: Take each chicken piece from the buttermilk, letting any excess liquid drip off.

Step 7: In the flour mixture, place the chicken piece and firmly press it down, letting the flour adhere on every side. Then, shake the excess off and very carefully drop the chicken into the hot oil.

Step 8: Repeat with the remaining chicken. Place the breaded chicken into the hot oil, but be careful not to overcrowd the pan. I was able to fry about 3 to 4 chicken pieces at a time. Let the chicken cook for about 12 minutes, turning halfway through, or until the crust is golden-brown color.

Step 9: Into the prepared baking sheet, transfer the chicken and pop the dish in the preheated oven to keep the chicken warm.

Step 10: Before adding more chicken, let the oil return to temperature.

Step 11: Do the same process with the rest of the chicken.

Step 12: After frying all the chicken, allow them to sit in the oven until their internal temperature reaches 165 degrees F.

Step 13: With a couple of shakes of MSG, sprinkle each chicken piece. Serve and enjoy!


I love serving this chicken with coleslaw, macaroni and cheese, mashed potatoes and gravy, and biscuits.

Immediately place the chicken in the hot oil following dredging in the flour mixture for the crispiest crust.

To make sure the flour mixture adheres well to the chicken, lightly press the chicken down.

Keeping the chicken in the preheated oven after frying makes sure the skin and crust stay crunchy.