For 64 years KFC branded itself with the feelgood slogan “Finger Lickin’ Good,” but when the Coronavirus pandemic struck in 2020 that slogan didn’t feel so good anymore and the chain put it on pause. That also meant that KFC’s Finger Lickin’ Good Sauce, which I hacked here, was removed from the menu, and in its place KFC offers the new, and much better, KFC Sauce for dipping chicken fingers, popcorn chicken, and wings, or for slathering on a chicken sandwich.

Finger Lickin’ Good Sauce tasted similar to the dipping sauces you get at the chicken finger chains like Zaxby’s and Raising Cane’s. But this new sauce is different. This time KFC seems to have been inspired by the sweet-and-smokey creamy mustard sauce at Chick-fil-A.

For our clone we’ll use mostly regular Grey Poupon Dijon mustard, but since there are detectable mustard seeds in the sauce we’ll also bring in just a little bit of Grey Poupon Country Dijon. This type of mustard contains the mustard seeds we need to give our sauce the perfect texture and flavor.   

I've cloned a lot of other stuff from KFC. See if I hacked your favorites here.

In the Summer of 2020, to the dismay of many fans, KFC stopped selling the famous potato wedges that had been on the menu for decades and replaced them with battered French fries.

Like the wedges, these fries are coated with a flavorful batter, but the seasoning used on the fries is a different blend than what was used on the wedges. Are these new fries better than the classic wedges? That depends. Some may prefer the rare treat of fast food skin-on wedges, while others may prefer the crispiness of these new fries. Some don’t care and just want a clone, so here you go.

The hack here is simplified by using par-fried French fries found in the freezer section of your store. After coating the fries with this clone of the seasoned breading, spray them with water, then fry them for 3 to 4 minutes. That’s it. Be sure to have a clean squirt bottle filled with water to transform the breading into a thin batter giving your finished product the same crispy coating as the original.

KFC’s new fries are coated with a blend that includes onion, celery, and carrot powder. It’s easy to find onion powder in most supermarkets, but I had to go online to find celery and carrot juice powders. The blend of vegetable powders adds great flavor, but if you want to omit the celery and carrot powders and just use onion powder, the recipe will still make delicious copycat fries.

Click here for my KFC Original Chicken recipe or search for your favorites here.

“Don’t call them fries,” says KFC about its popular side made with sliced, skin-on russet potatoes. What sets these potatoes apart from all the others is the secret breading made with a similar seasoning blend to the one used for Colonel's Original Recipe Fried Chicken. To achieve the proper crispiness, the potatoes are par-fried, frozen, then fried again until golden brown.

One important ingredient that completes the flavor is MSG. Monosodium glutamate is a food additive derived from glutamic acid, which is an important amino acid found in abundance in nature, food, and in you right now. Over the last 60 years of study and use, MSG has not only been found harmless in normal amounts, but tests have shown glutamate to be a chemical messenger that benefits gut health, immunity, and brain functions such as memory and learning. In addition to all of that, it imparts a unique savoriness that enhances flavors in other ingredients and makes your food taste amazing. Using MSG in your food is, literally, smart cooking.

Another important ingredient is ground Tellicherry black pepper, a select black pepper from India. Winston Shelton, a friend of Harland Sanders who invented the first high-volume pressure fryers for KFC, confirmed this. Shelton recalled seeing the ingredient when Sanders showed him the secret formula for the fried chicken seasoning he had scribbled on a piece of paper.

While we were shooting the first episode of my TV Show, Top Secret Recipe, Winston pulled me aside and whispered to me that Tellicherry pepper is crucial to creating the unique KFC aftertaste. It was a great tip, and fortunately, we caught that moment on camera and you can see it in the show. Later, I conducted a side-by-side taste test with common black pepper and Tellicherry black pepper and discovered Winston was right. If you want the best taste for your clone you'll need Tellicherry pepper, which you can find online and in some food stores. Be sure to grind it fine before using it.

For this recipe, just two russet potatoes are all it takes to make the equivalent of a large serving of fried potato wedges, which will be enough for at least four people.

Get more of my KFC copycat recipes here.

As you can probably guess, KFC's Extra Crispy Tenders are chicken tenderloins coated with the same delicious breading as KFC’s Extra Crispy Chicken. These tenders come in servings of two, three, six, or twelve, with your choice of dipping sauces on the side including buffalo, barbecue, and the new Finger Lickin' Good Sauce.

To duplicate these chicken fingers at home we’ll resort to a similar prep technique to the one used for the Extra Crispy Chicken: the chicken is brined for 2 hours to give it more flavor and juiciness, then the tenders are double-breaded for an extra-crunchy coating.

An important secret revealed in this breading recipe is the use of a specific type of ground black pepper. For the best clone you want to use Tellicherry black pepper, which is premium black pepper ground from mature peppercorns that have had time to develop more flavor. The unique aftertaste of KFC chicken is attributed to this special spice, so it’s worth the time to track it down.

Tellicherry black pepper costs a little more than the younger, more common black pepper, but if you want a good clone of the famous crispy fried chicken, it’s an essential ingredient. Be sure to grind the pepper fine before adding it.

To get their Extra Crispy Chicken so crispy KFC breads the chicken two times. This double breading gives the chicken its ultra craggy exterior and extra crunch, which is a different texture than the less crispy Original Recipe Chicken that’s breaded just once and pressure fried.

As with my KFC Original Recipe hack, we must first brine the chicken to give it flavor and moisture all the way through, like the real thing, then the chicken is double breaded and deep fried until golden brown. KFC uses small chickens which cook faster, but small chickens can be hard to find. If your chicken parts are on the large side, they may not cook all the way through in the 12 to 15 minutes of frying I’m specifying here. To be sure your chicken is cooked, start frying with the thickest pieces, like the breasts, then park them in a 300-degree oven while you finish with the smaller pieces. This will keep the chicken warm and crispy, and more importantly, ensure that they are cooked perfectly all the way through.

On my CMT show Top Secret Recipe I chatted with Winston Shelton, a long-time friend of KFC founder Harland Sanders. Winston saw the Colonel's handwritten secret recipe for the Original Recipe chicken, and he told me one of the secret ingredients is Tellicherry black pepper. It's a more expensive, better-tasting black pepper that comes from the Malabar coast in India, and you should use it here if you can find it. Winston pulled me aside and whispered this secret to me when he thought we were off-camera, but our microphones and very alert cameramen caught the whole thing, and we aired it.

I first published this hack in Even More Top Secret Recipes, but recently applied some newly acquired secrets and tips to make this much-improved version of one of the most familiar fried chicken recipes in the world. 

This recipe was our #2 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1), Olive Garden Braised Beef Bolognese (#3), Pizzeria Uno Chicago Deep Dish Pizza (#4), Bush's Country Style Baked Beans (#5).

It was only a matter of time before the spicy fried chicken made famous in Nashville, Tennessee at shops like Prince's Hot Chicken Shack and Hattie B's would find its way into the mainstream. A dish this good is never contained forever, and KFC became the first fast food chain to give the recipe national exposure. A test run of the new spicy chicken in Pittsburgh was the most successful product test in KFC's recent history.

The original dish from Nashville is made with crispy fried chicken that's doused with a top-secret spicy chili sauce and served on sliced white bread with dill pickles on top. KFC's version is served with just pickles, no bread (a biscuit on the side instead), and is made by soaking the chain's Extra Crispy Fried Chicken with the oily chili sauce from a squirt bottle. Since there isn't any water in the sauce, just oil, the chicken stays crispy, regardless of how much sauce is applied.

To make a home version, you first need to make some chicken, either using my hack for KFC Extra Crispy Chicken, or by baking or frying some of the pre-breaded chicken pieces you can find frozen in just about every grocery store. While the chicken cooks, make the sauce and pour it into a squirt bottle or spouted measuring cup. Apply it to your chicken when it's done (shake it or stir it first!), then top it with dill pickle slices.          

This new sauce was introduced in 2015 as a dipping sauce for The Colonel's Extra Crispy Tenders. It's an obvious knock-off inspired by the Worcestershire and mayo-based sauces made famous by the fried chicken tender chains Zaxby's and Raising Cane's. But KFC's version is a little different with the addition of pickle juice, mustard, and a little more sugar than the other recipes. Many say it's better than the popular dipping sauces that inspired it.

Use this sauce for dipping baked frozen chicken strips or chicken tenders you make from scratch using my recipe for cloning KFC's Extra Crispy Tenders. 

KFC's Chicken Pot Pie is a classic. It's packed with lots of shredded white and dark meat chicken, potatoes, peas, and carrots; all of it swimming in a delicious creamy gravy and topped with a tantalizing flakey crust. It seems more like homemade food than fast food. And now it can be made at home better than ever before with this improved hack of my original recipe. The crust now has a better flavor (more butter!), and the gravy tastes closer to the original with the addition of more spices.

You can make these in ramekins or small oven-safe baking dishes, or get some recyclable aluminum pot pie pans you can find in many supermarkets. Those pans are the perfect size for four single servings, and they make cleanup easy after the feast.

Find more of my KFC copycat recipes here.

After the success of KFC’s Nashville Hot Chicken, R&D chefs explored other sauce variations that could be drizzled over the chain’s Extra Crispy Fried Chicken and breaded tenders. The beauty of the Nashville chicken sauce and my clone recipe is that it’s made without any water in the formula, just oil, so the crispy fried chicken that gets doused with it stays crispy.

But I had to make this sauce another way that includes water in the mix. With moisture in the blend, chicken coated with this clone of Georgia Gold sauce doesn’t stay crispy as long as Nashville chicken, even though it still has the same great taste as KFC’s version—sweet, tangy, spicy, and slightly smoky. 

To make the sauce I mixed dry ingredients into the mustard, then drizzled the oil into the mustard blend while whisking to form an emulsion, locking everything together into a smooth baste. Since mustard is such a great emulsifier, the process produced a very thick sauce. At the end, I added a little water to thin it out so that when the sauce is drizzled over fried chicken or strips, it coats just right.

Get this recipe in "Top Secret Recipes Unleashed" exclusively on Amazon.com.

For his show, Dr. Oz challenged me to design a new version of KFC Original Recipe Chicken with fewer calories and half the fat. You might be surprised to see what I came up with to replace the MSG (it's fish sauce!)—but you will not be disappointed with the tasty results.

Todd's Dr. Oz Clone
Calories–200 each thigh / 290 each breast
Fat–9g / 10g

Original KFC
Calories–250 each thigh / 360 each breast
Fat–17g / 21g

Sure, KFC's potato salad is good, but have you ever wondered why they don't sell a fat-free version? It really wouldn't be so tough to substitute fat-free mayo for the regular stuff, then just sweeten it up with some sweet pickle relish and sugar. Throw a few spices in there, some bits of veggies, and the recipe might look something like this.

Nutrition Facts
Serving size–5.6 ounces
Total servings–8
Calories per serving–90 (Original–230)
Fat per serving–0g (Original–14g)

Source: Low-Fat Top Secret Recipes by Todd Wilbur.

Here's a simple copycat recipe for KFC potato salad that's no longer sold as a side dish at America's largest fast food chicken chain. Some of the skin is left on the potatoes in the real thing, so you don't have to peel yours too thoroughly. Just be sure to chop your potatoes into cubes that are approximately 1/2-inch thick, and then let the salad marinate for at least 4 hours so that the flavors can properly develop. If you let the salad chill overnight, it tastes even better.

Try my recipes for KFC fried chicken, baked beans, coleslaw, and many more here.

Source: Even More Top Secret Recipes by Todd Wilbur.

Tender Roast chicken was introduced in 1996 after KFC axed Rotisserie Gold, its short-lived, whole-roasted chicken product that was meant to compete with home meal replacement chains like Boston Market and Kenny Rogers Roasters. Although it's not fried, as are the other KFC chicken offerings, six ounces of Tender Roast still has approximately 7.6 grams of fat when the skin is left on. That's why we're going to strip it all off. But not so fast. We'll keep that skin on through most of the baking process, so that the meat stays nice and juicy. Then, once the skin is peeled away, we can sprinkle the tasty spice blend over the juicy chicken and let it finish baking.

Click here to try more of my KFC copycat recipes. 

Nutrition Facts
Serving size–6 ounces
Total servings–4
Calories per serving–206 (Original–338)
Fat per serving–7.6g (Original–17.4g)

Source: Top Secret Recipes Lite by Todd Wilbur.

Once a regular menu item, these sweet, saucy wings are now added to the KFC menu on a "limited-time-only" basis in many markets. So how are we to get that sticky sauce all over our faces and hands during those many months when we are cruelly denied our Honey BBQ Wings? Now it's as easy as whipping up this KFC honey BBQ wings recipe that re-creates the crispy breading on the chicken wings, and the sweet-and-smoky honey BBQ sauce. "Limited-time-only" signs—we laugh at you.

How about some famous coleslaw or wedge potatoes? Check out my collection of KFC clone recipes here. 

Source: Even More Top Secret Recipes by Todd Wilbur.

In 1991, the world's largest chicken chain introduced a new logo to better reflect the addition of non-fried chicken products. Kentucky Fried Chicken morphed into KFC.

One of the chain's classic side dishes is the tasty macaroni and cheese, which has been on the menu for years. Using the light version of Velveeta cheese and some reduced-fat Cheddar, we duplicate the taste while cutting the fat grams in half here in this reduced-fat conversion.

Nutrition Facts
Serving size–4.5 ounces
Total servings–6
Calories per serving–95 (Original–180)
Fat per serving–4g (Original–8g)

Source: Low-Fat Top Secret Recipes by Todd Wilbur.

If you've ever seen a clone recipe for KFC Cole Slaw it probably looks like this. This replica Colonel Sanders coleslaw recipe has become one of the all-time most shared recipes on the intraweb. Here's the original secret formula I created from scratch in 1993 for my first book, Top Secret Recipes, to clone the world's best slaw.

I've cloned a ton of stuff from KFC. See if I hacked your favorites here.

Source: Top Secret Recipes by Todd Wilbur.

A good chicken pot pie has perfectly flakey crust and the right ratio of light and dark meat chicken and vegetables swimming in a deliciously creamy white sauce. KFC serves up a pie that totally fits the bill, and now I'm going to show you how to make the same thing at home from scratch. You'll want to start this recipe a couple hours before you plan to bake the pies, since the dough for the crust should chill awhile and the chicken needs to soak in the brine. When it comes time for baking, use small pie tins, ramekins, or Pyrex baking dishes (custard dishes) that hold 1 1/2 cups. The recipe will then yield exactly 4 pot pies. If your baking dishes are smaller, there should still be enough dough here to make crust for up to 6 pot pies. And don't forget to brush egg whites over the top of the pies before you pop them into the oven to get the same shiny crust as the original.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

In 1991 Kentucky Fried Chicken bigwigs decided to improve the image of America's third-largest fast-food chain. As a more health-conscious society began to affect sales of fried chicken, the company changed its name to KFC and introduced a lighter fare of skinless chicken.

In the last forty years KFC has experienced extraordinary growth. Five years after first franchising the business, Colonel Harland Sanders had 400 outlets in the United States and Canada. Four years later there were more than 600 franchises, including one in England, the first overseas outlet. In 1964 John Y. Brown, Jr., a young Louisville lawyer, and Jack Massey, a Nashville financier, bought the Colonel's business for $2 million. Only seven years later, in 1971 Heublein, Inc., bought the KFC Corporation for $275 million. Then in 1986, for a whopping $840 million, PepsiCo added KFC to its conglomerate, which now includes Pizza Hut and Taco Bell. That means PepsiCo owns more fast food outlets than any other company including McDonald's.

At each KFC restaurant, workers blend real buttermilk with a dry blend to create the well-known KFC buttermilk biscuits recipe that have made a popular menu item since their introduction in 1982. Pair these buttermilk biscuits with KFC's mac and cheese recipe and the famous KFC Original Recipe Chicken, and skip the drive-thru tonight!

Source: Top Secret Recipes by Todd Wilbur.

This KFC mashed potatoes and gravy recipe duplicates the tasty tan stuff that's poured over fluffy mashed potatoes at the Colonel's chain of restaurants. And since the original recipe contains MSG (as does their chicken), this mash potato & gravy sauce clone was designed with that "secret" ingredient. You may choose to leave out the MSG, which is a natural amino acid found in vegetables and other foods, but your clone won't taste like the real thing without it. Also try our KFC Potato Salad copycat recipe.

Source: Even More Top Secret Recipes by Todd Wilbur.

These "Limited-Time Only" wings from KFC may be gone now, but since this clone duplicates the sweet-and-spicy sauce on this amazing finger food, the great taste of this Dead Food lives on. In each store wings are coated with a KFC-style breading before they get fried up and tossed in delicious Cajun sauce. The sauce is da bomb on wings, but you can also put it to work on ribs or other chicken parts like breaded tenders or baked nuggets. This recipe calls for Emeril's Bayou Blast Cajun Seasoning, but it will also work with any other Cajun seasoning blend you find in your local market.

How about some famous coleslaw or wedge potatoes? Check out my collection of KFC clone recipes here. 

Source: Top Secret Recipes Unlocked by Todd Wilbur.

The secret to cloning the Colonel's famous gravy at home is to first darken the chicken broth with a roux. Roux is a mixture of flour and oil that is cooked in a saucepan over low heat until it's browned, but not burned. This magical mixture not only colors the gravy for us, but also thickens it. The small amount of oil used here and no addition of drippings will give you gravy that tastes as good as the stuff from the world-famous chicken chain, but with significantly less fat.

And when you're done with the gravy, you can easily make mashed potatoes that taste just like KFC's with the popular Potato Buds instant potatoes. And fat-free butter-flavored spread adds butter flavor without fat. You're going to love this one.

Nutrition Facts
Serving size–1/2 cup potatoes and 3 tablespoons gravy
Total servings–4
Calories per serving–120 (Original–120)
Fat per serving–2g (Original– 6g)

Source: Top Secret Recipes Lite by Todd Wilbur. 

How would you like a killer biscuit recipe that has 75 percent less fat than typical biscuits, and still tastes great? And what if I told you they would still taste like those introduced to the world in 1982 by the world's largest chicken chain? Here you go—a clone recipe for making a low-fat version of KFC's Buttermilk Biscuits. Reduced-fat Bisquick and Butter Buds Sprinkles are the secret ingredients that help make this TSR low-fat conversion of a fast food favorite.

Nutrition Facts
Serving size–1 Biscuit
Total servings–8
Calories per serving–115 (Original–180)
Fat per serving–2.5g (Original–10g)

Source: Top Secret Recipes Lite by Todd Wilbur.

Here's a replica recipe that's great for a cookout, or as your cool cloned contribution to a party. You can add everything to the dish ahead of time and bake it when you get to the shindig. Just find yourself a couple cans of the small white beans (not pinto beans or great northern beans), and the rest is easy. Throw all of the ingredients into a casserole dish and let the sucker bake, while you get in on the festivities.

Complete your meal with my copycat KFC Original Fried Chicken and KFC Coleslaw recipes here.

Source: Even More Top Secret Restaurant Recipes by Todd Wilbur.

Here's a clone for another of KFC's famous side dishes. We'll use easy-to-melt Velveeta, with its very smooth texture, as the main ingredient for the cheese sauce. Then a bit of Cheddar cheese is added to give the sauce a perfect Cheddary sharpness like the original. This KFC mac and cheese recipe is an easy one that will take you only around 15 minutes to prepare.

Check out my newest recipe for KFC Original Chicken and more here. 

Source: Even More Top Secret Recipes by Todd Wilbur.

This recipe was designed specifically for the Dr. Oz Show when I was tasked with creating a healthier alternative to KFC's famous cole slaw. Here's the recipe from the show that duplicates the taste of the original, but with half the fat and almost half the calories of the KFC favorite. 

Todd's Dr. Oz Clone
Calories–85 (1/2 cup serving)
Fat–3g

Original KFC
Calories–150
Fat–6g

One of the most protected, discussed, and sought-after secret recipes in the food world is KFC's Original Recipe Fried Chicken. Long ago I published my first hack of the famous formula, but the recipe, which was based on research from "Big Secrets" author William Poundstone, includes only salt, pepper, MSG, and flour in the breading, and not the blend of eleven herbs and spices we have all heard about. The fried chicken made with my first recipe is good in a pinch, but it really needs several more ingredients to be a true clone. That is why, over twenty years later, I was happy to get another crack at the secret when we shot the pilot episode for my CMT TV series Top Secret Recipe. In the show, I visited KFC headquarters, talked to friends of Harlan Sanders who had seen the actual recipe, and even checked out the Corbin, Kentucky, kitchen where Harland Sanders first developed his chicken recipe. During that four-day shoot I was able to gather enough clues about the secret eleven herbs and spices to craft this new recipe—one that I believe is the closest match to the Colonel's secret fried chicken that anyone has ever revealed.

Source: Top Secret Recipes Step-By-Step by Todd Wilbur.

It took chefs several years to develop what would eventually become KFC's most clucked about new product launch in the chain's 57-year history. With between 70 to 180 calories and four to nine grams of fat, depending on the piece, the new un-fried chicken is being called "KFC's second secret recipe," and "a defining moment in our brand's storied history" in a company press release. The secret recipe for the new grilled chicken is now stored on an encrypted computer flash drive next to the Colonel's handwritten original fried chicken recipe in an electronic safe at KFC company headquarters. Oprah Winfrey featured the chicken on her talk show and gave away so many coupons for free grilled chicken meals that some customers waited in lines for over an hour and half, and several stores ran out and had to offer rain checks. Company spokesperson Laurie Schalow told the Associated Press that KFC has never seen such a huge response to any promotion. "It's unprecedented in our more than 50 years," she said. "It beats anything we've ever done."

When I heard about all the commotion over this new secret recipe I immediately locked myself up in the underground lab with a 12-piece bucket of the new grilled chicken, plus a sample I obtained of the proprietary seasoning blend, and got right to work. After days of nibbling through what amounts to a small flock of hens, I'm happy to bring you this amazing cloned version of this fast food phenomenon so that you can now reproduce it in your own kitchen. Find the smallest chicken you can for this KFC grilled chicken copycat recipe, since KFC uses young hens. Or better yet save some dough by finding a small whole chicken and cut it up yourself. The secret preparation process requires that you marinate (brine) your chicken for a couple hours in a salt and MSG solution. This will make the chicken moist all of the way through and give it great flavor. After the chicken has brined, it's brushed with liquid smoke-flavored oil that will not only make the seasoning stick to the chicken, but will also ensure that the chicken doesn't stick to the pan. The liquid smoke in the oil gives the chicken a smoky flavor as if it had been cooked on an open flame barbecue grill.

The grilled chicken at KFC is probably cooked on ribbed metal plates in specially designed convection ovens to get those grill marks. I duplicated that process using an oven-safe grill pan, searing the chicken first on the stovetop to add the grill marks, then cooking the chicken through in the oven. If you don't have a grill pan or a grill plate, you can just sear the chicken in any large oven safe saute pan. If you have a convection function on your oven you should definitely use it, but the recipe will still work in a standard oven with the temperature set just a little bit higher. After baking the chicken for 20 minutes on each side, you're ready to dive into your own 8-piece bucket of delicious indoor grilled chicken that's as tasty as the fried stuff, but without all the fat.

Check out the video demonstration of this recipe.

Source: "Top Secret Recipes Step-by-Step" by Todd Wilbur