KFC Original Recipe Fried Chicken copycat recipe by Todd Wilbur
Zoom image

KFC Original Recipe Fried Chicken 1993

Score: 5.00. Votes: 6
In stock (1 item available)
  • $0.00

Since 1952, when Colonel Harland Sanders opened his first franchise, only a select few have been privy to the secret "herbs and spices" contained in the billion-dollar blend. To protect the top-secret recipe, the company claims, portions of the secret blend are premixed at two confidential spice companies and then distributed to KFCs offices, where they are combined. In 1983, in his book Big Secrets, author William Poundstone hired a laboratory to analyze a dry sampling of the spice mixture. The surprising discovery was that instead of identifying "eleven herbs and spices," the analysis showed only four ingredients: flour, salt, pepper, and monosodium glutamate, a flavor enhancer.

The cooking procedure is believed to be the other half of the secret. Colonel Sanders became famous for using a pressure cooker shortly after its invention in 1939. He discovered that hungry travelers greatly appreciated the ten-minute pressure-cooking process compared to the half hour it used to take for frying chicken, and the new process made the chicken juicy and moist inside.

KFC is the third-largest fast-food chain in the country, and uses around 500 million chickens every year. 

Source: Top Secret Recipes by Todd Wilbur.

This recipe is available in

Get This

  • 6 cups Crisco cooking oil
  • 1 egg, beaten
  • 2 cups milk
  • 2 cups all-purpose flour
  • 4 tablespoons salt
  • 2 teaspoons black pepper
  • 1 teaspoon MSG (monosodium glutamate, such as Accent Flavor Enhancer
  • 2 frying chickens with skin, each cut into 8 pieces
  • Do This
    • Restaurant/Brand
    • Instructions

      1. Pour the oil into the pressure cooker and heat over medium heat to about 400° F.

      2. In a small bowl, combine the egg and milk.

      3. In a separate bowl, combine the remaining four dry ingredients.

      4. Dip each piece of chicken into the milk until fully moistened.

      5. Roll the moistened chicken in the flour mixture until completely coated.

      6. In groups of four or five, drop the covered chicken pieces into the oil and lock the lid in place.

      7. When steam begins shooting through the pressure release, set the time for 10 minutes.

      8. After 10 minutes, release the pressure according to manufacturers instructions, and remove the chicken to paper towels or a metal rack to drain. Repeat with the remaining chicken.

Average rating:

Score: 5.00. Votes: 6
Rating of votes (6)
6 customers
0 customers
0 customers
0 customers
0 customers
Apr 5, 2016, 22:00

I followed the measurements of the recipe but not the type of chicken and cooking portion because I had boneless chicken breast and do not have a pressure cooker. The chicken tasted great! Also, I double-dipped the chicken in the egg/milk mixture and the dry ingredients mixture. After about 10 minutes frying in the oil, I picked up a piece of the chicken with my tongs and checked the internal temperature with a meat thermometer until it read 165 degrees. Will definitely use this recipe again!

Feb 3, 2016, 22:00

It's really good.

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

What's Hot
Drop items here to shop
Product has been added to <a href="?target=cart">your cart</a>