Oven-fried KFC? Is it the real spices? You be the judge. This is the alleged original KFC spices found in a family album by a nephew of the Colonel himself. It has the promised 11 spices, and the spices fit the era of the development; it seems right.
Introduction
We all love fried chicken, and KFC does it for most of us. Over the years, they have dominated the fast-food fried chicken market. I will call this a copycat recipe but the spicing seems to be the original.
Kentucky Fried Chicken has used lots of advertising phrases, but one of the early ones, in addition to "Finger Lickin' Good," was "eleven herbs and spices," and referred to their super-secret recipe. It seemed to be locked up and guarded closely.
My Rating
There are two versions of this, a lower and higher spice version - both are a five. I like the higher spice version. My wife loved both but somewhat preferred the lower spiced version. But both offered a lot of KFC taste.
The higher spice version brings back visions of my childhood when KFC was a very special treat. So if not the real recipe, then very close.
📰The Story of the KFC Recipe
The original recipe is a closely guarded secret that is in a vault at the company's headquarters. Handwritten by the Colonel himself, it is said. This story is about the nephew of the Colonel, Joe "H.D." Lexington and a family album he inherited.
In the album is his aunt's will, and on the back of the will is a handwritten note titled "11 spices". He believes it is real, and he mixed tons of this at his uncle's restaurant as a child. I tend to believe it. Especially after my trial cooking.
Check out the original article at the Tribune. A very interesting read and has a picture of the note. But also check out their test cooking of the recipe.
Since published, lots of speculation has been floating around the internet. Is it real or isn't it? Finally, the company said no but would they say yes? Or is it just "almost right" maybe the measurement issues are why it is not correct.
📋The Possible KFC Recipe
11 spices — Mix with 2 cups white fl
⅔ Ts salt
½ Ts thyme
½ Ts basil
⅓ Ts oregano
1 Ts celery salt
1 Ts black pepper
1 Ts dried mustard
4 Ts paprika
2 Ts garlic salt
1 Ts ground ginger
3 Ts white pepper
******************************
I'm sure you see a problem right away. What the heck is "Ts"? I assumed teaspoon since tablespoons would be a ton of spices in ratio to the flour. Almost one cup of spice to 2 cups of flour.
The Tribune tried both, and they conclude tablespoons. I tried both, also. I believe tablespoons, but my wife somewhat preferred the much lighter spiced teaspoon version.
🐓The Chicken
I'm not trying to make a box of KFC with skin on deep-fried chicken. We home cooks don't have the pressure deep frier they used anyway. But, we are looking for a moist and tender chicken with that great taste.
We generally will use skinless boneless chicken breast for most of our home cooking. And that is what I recommend here.
Try to use breasts of almost the same size if possible. Also, if they are thick, flatten out the thickest part to about ¾ inches thick with a meat mallet or bottom of a heavy pan.
Super moist with the milk marinade. Now the rating is for the spices only. The technique is more of a high 3 or low 4 since the buttermilk I believed prevented the coating from sticking well. I'll be using plain milk, and no egg like my original oven recipe uses.
✔️Tips
I went with an oven-fried version since that is what I will do in the future. I'm not a stovetop frying person. So I modified one of my favorite recipes Crispy Oven Fried Chicken with Gravy.
The Marinade
Since I wanted to test the taste of the spice mix, I originally mirrored the Tribune buttermilk/egg marinade. But I now recommend just use milk. I don't think the egg did anything for my oven-fried version. And you can use Buttermilk if you want.
MSG
The Tribune felt a sprinkle of MSG would make the chicken taste identical to the current KFC, which does have MSG.
But MSG is not in the recipe, and most people don't keep it around. It would severe as a "flavor enhancer" but I'm skipping it and going with the high spice version. Enough flavor for me and I believe the original recipe I remember from the 1950's. That is slightly different than the current version which seems to have a bit less spice explaining the need for MSG currently.
The Real "Secret Ingredient"
The nephew felt the major "secret ingredient" was the white pepper. I think he is right.
Final note, it is easier and probably cheaper to just go to the restaurant. But this is interesting.
Gravy
Gravy is optional but highly recommended. I'm using a "slurry" method. See How To Make Gravy at Home for detailed instructions.
Sodium Note
Yes, it is very high. Normal for the 1940s. Most is hidden in the garlic salt and celery salt. You can do some substitutions that will retain the taste but get rid of the sodium.
You can use ½ the volume of the celery salt as the celery seed powder. And ¼ of the volume garlic salt as garlic powder. That cuts the sodium way down to about 600.
📖Chicken Recipes
Parmesan Mayonnaise Baked Chicken Breast
Pan Seared Oven Baked Chicken Breast
How to Bake Chicken Breasts in a Convection Oven
🖼️Step-by-Step Photo Instructions
Start with trimming two skinless boneless chicken breasts. Try to use breasts of about the same size. If thick, flatten to ¾ inch thick with a meat mallet or heavy pan.
Mix 2 cups buttermilk or milk. The original recipe in the Tribune used an egg in the marinade. I no longer use it but you can if you want. Add the chicken and allow to marinate in the refrigerator for 30-60 minutes.
Preheat oven to 375° convection or 400° conventional. Mix the 11 spices with the flour.
Prepare an oven-safe pan with 2 teaspoons vegetable oil. Remove chicken breast one at a time, allowing the excess marinade to drain off. Dip in the spice/flour mix, cover completely, shake to remove excess, and place in the pan or on a rack.
Give any of the coating on the breasts that looks dry a light spray of PAM. Allow to sit for 20-30 minutes. This will help the coating to stick.
Bake until internal temp of 165°, about 35-40 minutes. Cooking time will vary some due to oven variations, the size, and thickness of the chicken, and the pan used.
If you want gravy, remove chicken from pan. Mix 1 cup of chicken broth with 4 tablespoons flour either by whisking or in a shaker. Over medium-high heat, add 1 more cup of chicken broth to the pan and bring to a boil. Slowly add the flour mixture while whisking continuously until thickened and then a few more minutes. If some of the breading come off the chicken, leave it in the gravy for extra flavors.
📖Recipe
Oven Fried Chicken - Is it KFC?
Ingredients
- 2 skinless boneless chicken breasts
Marinade
- 2 cups buttermilk or milk
- 1 egg - optional
Coating
- 1 cups AP flour
- 1 teaspoon salt
- ¾ teaspoon thyme
- ¾ teaspoon basil
- ½ teaspoon oregano
- 1 ½ teaspoon celery salt
- 1 ½ teaspoon black pepper
- 1 ½ teaspoon dried mustard
- 2 tablespoons paprika
- 1 tablespoon garlic salt
- 1 ½ teaspoon ground ginger
- 4 ½ teaspoons white pepper
In Pan for Oven
- 2 teaspoons vegetable oil
Gravy - optional
- 2 cups chicken broth
- 4 tablespoons flour
Instructions
- Start with trimming two skinless boneless chicken breasts. Try to use breasts of about the same size. If thick, flatten to ¾ inch thick with a meat mallet or heavy pan.
- Mix 2 cups buttermilk or milk. The original recipe in the Tribune used an egg in the marinade. I no longer use it but you can if you want. Add the chicken and allow to marinate in the refrigerator for 30-60 minutes.
- Preheat oven to 375° convection or 400° conventional. Mix the 11 spices with the flour.
- Prepare an oven-safe pan with 2 teaspoons vegetable oil. Remove chicken breast one at a time, allowing the excess marinade to drain off. Dip in the spice/flour mix, cover completely, shake to remove excess, and place in the pan or on a rack.
- Give any of the coating on the breasts that looks dry a light spray of PAM. Allow to sit for 20-30 minutes. This will help the coating to stick.
- Bake until internal temp of 165°, about 35-40 minutes. Cooking time will vary some due to oven variations, the size, and thickness of the chicken, and the pan used.
- If you want gravy, remove chicken from pan. Mix 1 cup of chicken broth with 4 tablespoons flour either by whisking or in a shaker. Over medium-high heat, add 1 more cup of chicken broth to the pan and bring to a boil. Slowly add the flour mixture while whisking continuously until thickened and then a few more minutes. If some of the breading come off the chicken, leave it in the gravy for extra flavor.
My Private Notes
Recipe Notes
Pro Tips
- Use the chicken you want but I highly suggest skinless boneless chicken breasts.
- Try to use chicken breasts of about the same size and if thick, flatten to about ¾ inches thick with a meat mallet or heavy pan.
- The most important spice is white pepper. You can adjust spices if you want, but you are fighting with the Colonel.
- I suggest making more spice mix for future use to save time. Remember that 3 teaspoons are 1 tablespoon.
- Letting the coating set on the chicken before baking is a must to keep the coating sticking well.
- The gravy is optional but recommended.
- Sodium note - You can use ½ the volume of the celery salt as the celery seed powder. And ¼ of the volume garlic salt as garlic powder. That cuts the sodium way down to about 600.
- This is the "heavy" spice version. You can cut the spices in half and have great results, also. Discussed in the post above.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's Note: Originally Published . Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Jojo from Baltimore
Hi Dr. Dan!
Is it 2 cups of flour or 1 cup? Ingredient list says 1 cup but when your reading from the top it says 2 cups. Marinating the breasts now so I’m hoping it’s 2 cups flour since that’s what I used.
Also, what temp and time estimate on using an air fryer instead?
Made your ham bean soup last week and it kept me full during my shift. My nurse friends said it smelled soo good! Appreciate you and your recipes!!!
Dan Mikesell AKA DrDan
Hi Jojo,
Welcome to the blog.
In the post, it says 2 cups but it also has double the spices compared to the recipe card.
The spice measurements look a bit odd if you compare the two but with the assumption of Ts being tablespoons (Discussed in the post). The flour and spices were in half for a smaller amount (the "cooking for two" thing.) So both are correct just the card is half the size.
An air fryer is like a mini-convection oven so would probably be about the same. Just be sure to cook to 165° internal temperature. I never cook thing like this in an air fryer—just not my habit.
Dan
Menolly
Do you use the leftover seasoned flour from the dredging to do your gravy, or plain flour?
Dan Mikesell AKA DrDan
Hi Menolly,
Welcome to the blog.
I usually do if there is a fair amount left but since there is an unpredictable amount left, I didn't include that in the discussion.
Dan
Arny
This recipe is a hit for my guests. It is a bit spicy so I reduced the black and white pepper by about half and also the paprika to taste. I use tea spoons for oven bake, but in my deep fryer I use table spoon measure. For some reason the hot oil reduces the flavour.
RJK
Trying this for the first time. Is there supposed to be oil in the marinade? I just looked at the marinade ingredients & mixed them up before reading the recipe. Haven’t tried dredging & baking the chicken yet ... a little concerned here about results.
Dan Mikesell AKA DrDan
The oil is for the oven pan. It was confusing in the ingredient list. Now fixed. There is no oil in the marinade.
I would not redo it if you started. There is fat in the buttermilk, also after all. But be sure to let the coating rest before baking. The only potential issue would be the coating not sticking as well and that will help.
Dan
Judie
PS I didn't bother with egg. Doesn't need it. Milk soak is sufficient.
Judie
This recipe is fantastic. I've made a big batch (still only half what's above) and stored in an airtight container. Sufficient for probably 3 to 4 servings for 3 of us. The only change I made was to make it half flour and half panko breadcrumbs for added crunch. And half cayenne/half paprika as we like our food hot. I've 5ried several and this is the winner with my boys. It is incredibly tender and moist with a smashing flavour. Thank you - bookmarked for the future.
Rhonda Dickens
I just have a question about the "white pepper ". Is there a difference in taste with "black pepper"? Or is it just for color? I know, i could go buy it and try it myself, but what fun would that be?
I am going to try this with the egg yolk. Also didn't know MSG was in KFC!. Interesting.
DrDan
Yep, definitely a different taste and according to the nephew, it is "the secret ingredient". A small bottle at the local supermarket is fairly expensive. It is much cheaper (and better) at Penzey Spices. All spices are better there. Worth the drive if you are close to one.
Dan
Judie
White pepper is entirely different. Add both as per the recipe. Spot on!
Rick
Use only the yolk not the white part of the egg. The whites of the egg cause the breading to not stick. I use to make my own fried chicken in my restaurant years ago, trial and error is how I learned that. At home I can fry the chicken for 1 1/2 - 2 minutes to make a crispy brown skin then finish cooking in oven. Not falling off the bone moist like KFC but very good technique for any recipe.
T is tablespoon and t is teaspoon learned that in my mother's kitchen as a child, I thought everyone knew that. Hope this helps all you chicken lovers. Nice article Dan, I've seen this recipe before and haven't tried it. I may give this recipe a try just for the fun of it.
DrDan
Hi Rick,
I will try the yolk thing soon. I get fairly good sticking with just milk and a few minutes of wait but if that works, it would fix one of my issues.
I always used T for tablespoons and t for teaspoon. I used that the first few years of this blog but it confused everybody. I have re-edited most of those recipes and still have it my FAQs.
It is the "Ts" instead of T in the handwritten recipe combined with a large amount of spice vs flour that makes people question it. I believe tablespoons is correct.
My main concession to this recipe is that I frequent use white pepper with my oven fried chicken recipe. Getting that many spices out for a dinner just seems too much. But you have got to try it.
Thanks for the note.
Dan
Robin
I just made this tonight and it was delicious! I broke down a chicken into 10 pieces and after cooking they had quite a KFC flavour but were much healthier. I used half/half mixture of yogurt and milk, and swapped the flour for rice flour as I read somewhere it helps with the crispiness. The pieces were crispy in parts but not in others and the coating stayed on pretty well. I'll definitely make this again - thanks!
DrDan
Hi Robin,
I never heard that about rice flour. I may try that sometime. The variable cooking is probably more of a function of the oven. Try rotating the tray halfway through.
Thanks for the note.
Dan
DrDan
Hi Jackie,
I did several cookings including allowing it to set up for 20 minutes. No effect. I think the buttermilk works well when deep-frying but in the oven, it doesn't denature fast enough to hold on well. I really wanted to keep the buttermilk, but the plain milk bath in my other recipe works very nicely, so I'm not going to keep trying. Plain milk and KFC seasoning for me. BTW, the gravy is great.
Yep T was always tablespoons (my mother taught home-ec in the 50's and 60's), but the "s" is the confusion. But after taste-testing, it is definitely tablespoons in this case.,
I think I will just mix the spices and store them, so I don't have to get out "eleven spices" every time.
Thanks for the note. Let me know if you have any requests... I'm running out of ideas
Dan
Jackie Martin
Have you tried letting the first dipping and breading set up for half an hour or so and then do it again so you can have the breading like KFC? 'Further, when I took home-ec in the 60's, a capitol T meant Tablespoon while a little t meant a teaspoon. I follow that ruling though I am now in my 70's. Keep those recipes coming as I live alone and use them a lot.
C Glanville
As noted by a previous commenter, I am pretty sure a capitalized T means tablespoon. I have no idea if this would actually be relevant or not, but all my Gramm's recipes...a capital T symbolized a tablespoon, and a lowercase t symbolized a teaspoon. She was born around the same time as the original Colonel, so it jives with me they would learn similar shorthand for recipes.
Leslie
I loved this recipe, (4 stars) wanted to try the original but I have horrible frying skills, liked your oven method. However my topping did not stay on as pictured, followed your recipe exactly and used a cast iron skillet, any suggestions or tips ? Thank you, Leslie
DrDan
I think it is the buttermilk. My rating is more on the flavor. I'm using plain milk in the future and no egg.
Dan
Pat
Thanks for trying this KFC recipe and reporting on it. We saw it in the news and were wondering about it. We are excited to try your oven fried version!
DrDan
I just could not resist trying it. My white pepper was old, so I had to buy at the local store... very expensive for a small amount. I'm stopping at Penzeys next week for a big bag. I think I will mix the spices then seal for later. Just too many ingredients to keep mixing them.
The gravy was just great with all that spice.
Thanks for the note
Dan
debra fine
A capital "T" always means tablespoon! As for buttermilk, biscuits, pancakes salad dressings, so many uses. You can also freeze it. And even pour it over the moss in the yard, to keep it healthy!
DrDan
When I started the blog I used T for tablespoons and was shocked that nobody know that. The confusion here is the Ts. Even black pepper has 1Ts which is plural if it is tablespoons... just adds some confusion the mix.
I never seem to use it up but there is a dried buttermilk I like to keep on hand for small cookings.
Thanks the note
Dan
Kate Fuller
I don't know if it is true or not, but I was always told that the yolk part of the egg and buttermilk are used to tenderize chicken. I will be trying this recipe soon! Thanks for sharing it.
DrDan
Buttermilk definitely does tenderize. No sure about the egg yoke. I thought the egg might be there to help the coating stick. Here the coating did come off some. Much more than my original recipe with plain milk.
Thanks for the note
Dan