If you’ve ever wanted to make KFC chicken in your own kitchen, help is at hand.
1. Get prepared
You start with raw on-the-bone chicken thighs, drumsticks and wings.
KFC also uses rib and keel pieces in its famous buckets but these are harder to come by in supermarkets.
You could ask a butcher to source some for you or have a go butchering a whole chicken yourself.
KFC fries up 2,000 pieces of chicken per restaurant every day – but you’ll probably only need about four to six pieces per person.
2. Mix flour and spices
Every day, bags of flour mixed with KFC’s secret herb and spice recipe are delivered to the chicken chain’s 900 restaurants across the UK.
The staff aren’t told the recipe – that’s locked away in a secret vault in the US.
But there is a recipe that leaked a few years ago that people strongly believe is the secret mix.
Is this KFC’s secret herb and spice mix?
A relative of KFC founder Colonel Sanders said he’d found the recipe for the spice mix in an old scrapbook once owned by the Colonel’s second wife.
KFC’s owner, Yum! Brands, denied it’s the recipe it uses now – but it could be worth trying it out since KFC will never share the real thing.
Mix with two cups of white flour:
- 2/3 tsp Salt
- 1/2 tsp Thyme
- 1/2 tsp Basil
- 1/3 tsp Oregano
- 1 tsp Celery Salt
- 1 tsp Black Pepper
- 1 tsp Dried Mustard
- 4 tsp Paprika
- 2 tsp Garlic Salt
- 1 tsp Ground Ginger
- 3 tsp White Pepper
KFC washes its chicken pieces before coating them – but we don’t advise you do this at home.
The fried chicken chain has special equipment and hygiene procedures that ensure bacteria from the raw chicken doesn’t contaminate its cooking areas.
But at home, you’re unlikely to have the same set-up – and the NHS advises against washing raw chicken because it could spread deadly bacteria
3. Bread the chicken
There’s a very specific way KFC coats its chicken in the spiced flour
First, fill a tray or a large bowl with plenty of flour mixed with the spice mix above.
Then, place your pieces of raw chicken into the flour.
Scoop the flour underneath the raw chicken pieces and then fold it over the chicken so they’re covered.
Then, press firmly on the chicken pieces with both hands, palms facing down. This ensures the flour sticks to the chicken.
Start taking the chicken pieces out, two at a time – but don’t put them to one side just yet.
4. Shake off the excess
Every piece of chicken that comes out of the flour needs to be given a gentle shake downwards to get rid of the excess.
Then, you need to tap the two chicken pieces together but don’t let the meat touch. Instead, knock your thumbs together.
Thigh and wing pieces can then be placed on a clean tray, ready for frying.
Drumsticks need to be double coated – and KFC has a secret tip for making sure the skin is crispy
Hold them at the base and twist the skin upwards to release any trapped air.
5. Time to fry
KFC deep fries its chicken for 15 minutes and then drains the oil off for another five minutes – so 20 minutes in total.
No-one said it was healthy!
If you don’t have a deep fat fryer, then heat up plenty of oil in a large saucepan and do it that way – though be careful of burns.
You’ll then have KFC-style chicken that you’ve made in your own home.