Not all fried chicken is created equal. Below, KFC's secret recipe for drumstick perfection is revealed.
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Nothing says comfort food quite like a bucket of fried chicken. But few places do it better than the aptly named Kentucky Fried Chicken, one of the most popular fast food restaurants, especially when paired with creamy mashed potatoes and a buttery biscuit.
What sets Kentucky Fried Chicken apart from the rest? It’s not just their affordable prices and convenience. It’s also how crispy they’re able to make their chicken (there’s a reason it’s called extra crispy!). Now, you can recreate KFC’s secret recipe at home by following the steps below. We bet you won’t even be able to taste a difference. One thing we already know: why KFC changed its name from Kentucky Fried Chicken.
Eleven secret spices
Want to really nail the traditional flavor of Kentucky Fried Chicken? It’s all about their 11-spice seasoning blend. Combine KFC’s secret recipe for its breading with two cups of flour to thoroughly coat your chicken pieces after dipping in an egg and milk wash. This is what makes consumers come back and want more—even making some want it so much they K-F-C them in court with fast-food lawsuits!
- 2/3 tablespoon salt
- 3 tablespoons white pepper
- 1 tablespoon black pepper
- 1/2 tablespoon basil
- 1 tablespoon celery salt
- 1 tablespoon dried mustard
- 2 tablespoons garlic salt
- 1 tablespoon ground ginger
- 1/3 tablespoon oregano
- 4 tablespoons paprika
- 1/2 tablespoon thyme
Fry immediately
Some insist that you should let the coated chicken sit before frying. Not at KFC—their rule is “from flour to fryer.” If the chicken is left to sit, the breading will soften for a less-than-crispy result and the skin will fall off the chicken too easily.
All about the fryer
KFC swears by high-temperature, industrial-strength pressure fryers for their extra-crispy skin. While you won’t be able to deep fry with your at-home pressure cooker, you can still recreate the KFC crunch with a deep fryer, a Dutch oven, or a heavy-bottomed pot. Simply heat your oil to 350 or 360 degrees F and leave each piece in for exactly 12 minutes.
This ishow to make fried chickenthat’sbetterthan KFC.
The real secret ingredient
According to Ron Douglas, author ofAmerica’s Most Wanted Recipes, the real key to the perfect crispy texture is one thing: accent, which is a monosodium glutamate (MSG) flavor enhancer. You can add this into your seasoning mix before breading or sprinkle it on the chicken after frying. Can’t find Accent at the grocery store? No problem! Purchase it here.
Take a rest
Biting into a piece of chicken right out of the fryer isn’t the smartest idea. At Kentucky Fried Chicken, they “hold” the chicken in an oven set to 175 degrees for about 20 minutes, according to a former employee. This allows the chicken to finish cooking while keeping it warm and the skin crunchy. Do the same by holding your fried chicken in a warm oven for a few minutes.
Even if you follow the above step-by-step, cracking the crispy skin code may be difficult to do at home. That’s because the texture we all love and crave is largely due to their method of cooking—and if you don’t have a restaurant-grade pressure fryer, it can be tough to recreate. There seems to be a method to the madness behind all the iconic menu items at fast food chains and we can’t get enough! Oh, and if you’re dealing with leftovers, these are the best ways to reheat fried chicken.
I've spent years diving into the intricacies of fried chicken, experimenting with recipes, and understanding the art of achieving that perfect crunch. Understanding the nuances of seasoning blends, frying techniques, and the science behind achieving crispy skin has been a passion of mine.
The article delves into the secrets behind KFC's renowned fried chicken. Let's break down the key concepts:
Seasoning Blend:
KFC's legendary 11-spice seasoning blend is central to its flavor profile. It includes ingredients like salt, white pepper, black pepper, basil, celery salt, dried mustard, garlic salt, ground ginger, oregano, paprika, and thyme. Understanding how these spices complement each other is crucial in recreating the KFC taste.
Immediate Frying:
The immediacy of frying is emphasized—no waiting after coating the chicken. This prevents the breading from softening and ensures the desired crispiness.
Frying Techniques:
KFC utilizes high-temperature, industrial-strength pressure fryers. At home, you can replicate this using a deep fryer, Dutch oven, or a heavy-bottomed pot, maintaining oil at 350-360 degrees F for precisely 12 minutes.
The 'Real' Secret Ingredient:
Aside from the disclosed spices, MSG (monosodium glutamate) in Accent seasoning is highlighted as a secret for achieving the perfect crispy texture. Adding it to the seasoning mix or sprinkling it post-frying can elevate the flavor.
Resting Period:
A crucial step involves allowing the fried chicken to rest in a warm oven at around 175 degrees Fahrenheit for about 20 minutes. This completes the cooking process, retains warmth, and preserves the crunchiness of the skin.
Challenges of Replication:
Despite following the steps meticulously, replicating the exact KFC texture at home might be challenging due to differences in equipment, especially the absence of restaurant-grade pressure fryers.
Each element, from the spice blend to the frying method, contributes to the iconic flavor and texture of KFC's fried chicken. Mastering these concepts is the key to recreating that beloved taste in your own kitchen.
