🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 12 (from laksa006)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa012.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.food.com/recipe/kfc-original-recipe-chicken-copycat-393795\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.food.com/recipe/kfc-original-recipe-chicken-copycat-393795\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.food.com\/recipe\/kfc-original-recipe-chicken-copycat-393795","crawl_time":1775795314,"first_indexed_time":1562837351,"http_code":200,"src_unparsed":"com,food!www,\/recipe\/kfc-original-recipe-chicken-copycat-393795 s443","src_root_hash":"3417207280101044412","history_drop_reason":null,"meta_title":"KFC Original Recipe Chicken (Copycat) Recipe - Food.com","meta_descriptions":["My reverse-engineered recipe for replicating KFC's 'Original Recipe' chicken at home. Yields 8-10 pieces whole fried chicken, or up to 16 drumsticks."],"attrs_boilerpipe_text":"12 recipe photos for\nKFC Original Recipe Chicken (Copycat)\n \n        Back to full recipe\n3\n3\n2\n2\n\"My reverse-engineered recipe for replicating KFC's 'Original Recipe' chicken at home. Yields 8-10 pieces whole fried chicken, or up to 16 drumsticks. For a bulk mix seasoning for quick and easy breading, use Recipe #453973. PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!\"\nReady In:\n3hrs 30mins\nIngredients:\n21\nServes:\n4-6\nCHICKEN\n1\npremium quality fresh young\nroasting chicken\n, cut-up\nCHICKEN BRINE\n2\nquarts\ncold water\n2\ntablespoons\nmorton lite salt\n2\nteaspoons\nAccent seasoning\n(optional)\nBASE MIXTURE (SEE NOTES)\n5\nteaspoons    nonfat dry milk powder\n1\n1\n⁄\n2\ntablespoons\nfine sea salt\n2\nteaspoons    egg white powder (cornstarch okay)\n1\nteaspoon\nAccent seasoning\n(optional)\n1\n⁄\n4\nteaspoon\ngarlic powder\n11 SECRET HERBS AND SPICES\n5\nteaspoons   ground\npeppercorns\n(3 tsps black, plus 2 tsps white)\n2\nteaspoons   ground dalmatian\nsage\n1\n1\n⁄\n2\nteaspoons\nsweet paprika\n1\nteaspoon\nground coriander\n1\nteaspoon\nground ginger\n1\n⁄\n2\nteaspoon    celery salt\n1\n⁄\n2\nteaspoon    ground savory\n1\n⁄\n4\nteaspoon\nground allspice\n1\n⁄\n4\nteaspoon\nground cardamom\n1\n⁄\n4\nteaspoon   ground\nparsley\n1\n⁄\n4\nteaspoon   ground\nvanilla bean\nBREADING FLOUR\n2\ncups    unbleached bread flour\ndirections\nNOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT SEASONING) IS IN THE ACTUAL ORIGINAL RECIPE, BUT MAY BE OMITTED IF NECESSARY. EGG WHITE POWDER IS SOLD IN HEALTH FOOD STORES. YOU MAY SUBSTITUTE EGG WHITE POWDER WITH CORNSTARCH. FINELY GRIND REQUIRED HERBS AND SPICES SEPARATELY IN A CLEAN SPICE MILL OR COFFEE GRINDER. USE A PEPPER MILL TO MEDIUM-GRIND TELLICHERRY PEPPERCORNS. I RECOMMEND MCCORMICK BRAND TELLICHERRY BLACK PEPPER AND GROUND GINGER, SPICE ISLANDS BRAND GROUND SAGE AND CARDAMOM, SPICE APPEAL BRAND GROUND SAVORY, AND WILLIAMS-SONOMA BRAND GROUND TAHITIAN VANILLA BEAN. CHICKEN NOTES: DO NOT DOUBLE-BREAD CHICKEN SINCE IT PLACES AN EXCESS OF SODIUM AND SPICES ONTO FINAL PRODUCT AND COMPROMISES AUTHENTICITY (IF YOU INSIST ON DOUBLE-BREADING, DIFFUSE THE BREADING MIX FIRST BY ADDING A LITTLE MORE UNSEASONED FLOUR). BRINING BONELESS CHICKEN SHOULD BE DONE MUCH MORE QUICKLY (NO MORE THAN 45 MINUTES, TO AVOID OVER-SATURATION OF SALT). BONELESS CHICKEN COOKS MUCH MORE QUICKLY THAN BONE-IN CHICKEN (BE CAREFUL TO NOT OVERCOOK!). FRYING FAT NOTES: ALWAYS BEGIN WITH FRESH VEGETABLE OIL. AFTER USING LET IT COOL. FILTER, THEN REFRIGERATE TIGHTLY SEALED TO YIELD 6-12 FRYING BATCHES, REPLENISHING OIL AS NEEDED.\nRINSE and blot chicken; CUT chicken into 8 pieces (or 10 pieces with breast portions cut in half); MIX 2 quarts (8 cups) cups cold water with 2 tablespoons Morton Lite Salt (OR 2 tablespoons fine sea salt), and 2 teaspoons Accent seasoning in a large container with an accompanying lid, until dissolved; ADD chicken pieces; COVER and transfer to refrigerator; MARINATE chicken at least 4 hours in refrigerator. NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE MARINADE WITH CHICKEN, COVERED, OVER LOW HEAT UNTIL HEATED THROUGH, TURNING ONCE).\nMEASURE the BASE MIXTURE and 11 SECRET HERBS AND SPICES  into a large re-sealable container; BREAK up any clumps (and nonfat milk granules) using the back of a spoon; SEAL the container with mixture; SHAKE to mix well; OPEN container and add the BREADING FLOUR (2 cups unbleached bread flour), then seal the container again; SHAKE well until thoroughly combined.\nREMOVE chicken from brine; PLACE one piece chicken at a time into the breading mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken until evenly and generously breaded; PLACE breaded chicken piece onto a rack to rest; REPEAT with remaining pieces chicken; ALLOW breaded chicken to absorb the breading for a few minutes before frying.\nADD the manufacturer's recommended amount frying oil for deep-frying; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge).\nCAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration).\nFRY chicken between 15-18 minutes until golden brown and fully cooked, depending on chicken portions\/sizes (juices should run clear when chicken is done); BLOT chicken lightly to absorb excess oil; PLACE cooked chicken into a large resealable container to steam (the steam will soften the breading for added Original Recipe authenticity. If you prefer crisp breading, skip this procedure).\nMAINTAIN frying fat temperature for each new batch and repeat the same cooking\/steaming procedures for the remaining chicken.\nREHEAT chicken if necessary before serving in a microwave oven, using a reduced-power setting, as if reheating 2 frozen pastries, pausing in intervals to turn chicken for even heating if necessary.\nSERVE and enjoy!\nQuestions & Replies\nsee 4 more questions\nWant a Second Helping?\nSign up for our newsletter to get recipes, easy dinner ideas, tasty treats and more delivered straight to your inbox.\nTo withdraw your consent or to learn more about your rights, see the\nPrivacy Policy\n.\nsee 41 more reviews","attrs_markdown":"- Recipes\n  - [Breakfast & Brunch Recipes](https:\/\/www.food.com\/ideas\/breakfast-brunch-recipes-6514?ref=nav)\n  - [Lunch Recipes](https:\/\/www.food.com\/ideas\/easy-lunch-recipes-7007?ref=nav)\n  - [Appetizers & Snack Recipes](https:\/\/www.food.com\/ideas\/top-appetizer-recipes-7009?ref=nav)\n  - 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[Recipes](https:\/\/www.food.com\/recipes)\n2. [Chicken](https:\/\/www.food.com\/topic\/chicken)\n# KFC Original Recipe Chicken (Copycat)\n[47](https:\/\/www.food.com\/recipe\/kfc-original-recipe-chicken-copycat-393795#reviews)\n\n[Editors' Pick](https:\/\/www.food.com\/recipe\/all\/editor-pick)\n\n[![](https:\/\/img.sndimg.com\/food\/image\/upload\/w_45,h_45,q_92,c_thumb\/v1\/food_avatar\/40911041\/FHsjWL5SlSjD9QDWVj27_Spice%20Guru.jpg)](https:\/\/www.food.com\/user\/945395)\n\nSubmitted by [The Spice Guru](https:\/\/www.food.com\/user\/945395)\n\n\"My reverse-engineered recipe for replicating KFC's 'Original Recipe' chicken at home. Yields 8-10 pieces whole fried chicken, or up to 16 drumsticks. For a bulk mix seasoning for quick and easy breading, use Recipe \\#453973. PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!\"\n\nsave\n\n[Download](https:\/\/www.food.com\/recipe\/kfc-original-recipe-chicken-copycat-393795\/as-image \"Download\")\n\nPrint\n\nShare\n\nI Made This\n\n![photo by Dine Dish](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_744,ar_5:4\/v1\/img\/recipes\/39\/37\/95\/0nLwbqQd2KP4iuCz1QgA-Fried-Chicken-1.jpg) ![photo by Dine Dish](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_860,ar_3:2\/v1\/img\/recipes\/39\/37\/95\/0nLwbqQd2KP4iuCz1QgA-Fried-Chicken-1.jpg)\n\nphoto by Dine Dish ![](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_48,ar_1:1\/v1\/gk-static\/gk\/img\/avatar\/pasta.png)\n\n![photo by Anonymous](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_20,ar_5:4\/v1\/img\/recipes\/39\/37\/95\/01470612343.jpeg) ![photo by Anonymous](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_200,ar_3:2\/v1\/img\/recipes\/39\/37\/95\/01470612343.jpeg)\n\n![photo by Dine Dish](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_20,ar_5:4\/v1\/img\/recipes\/39\/37\/95\/zYRFLsOYSbmJz5LPT0qm-Fried-Chicken-2.jpg) ![photo by Dine Dish](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_200,ar_3:2\/v1\/img\/recipes\/39\/37\/95\/zYRFLsOYSbmJz5LPT0qm-Fried-Chicken-2.jpg)\n\n![photo by Dine Dish](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_20,ar_5:4\/v1\/img\/recipes\/39\/37\/95\/mvxoWekRyaEXiFSJWLm2-Fried-Chicken.jpg) ![photo by Dine Dish](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_200,ar_3:2\/v1\/img\/recipes\/39\/37\/95\/mvxoWekRyaEXiFSJWLm2-Fried-Chicken.jpg)\n\n![photo by The Spice Guru](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_20,ar_5:4\/v1\/img\/recipes\/39\/37\/95\/picdi5KoD.jpg) ![photo by The Spice Guru](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_200,ar_3:2\/v1\/img\/recipes\/39\/37\/95\/picdi5KoD.jpg)\n\nReady In:\n\n3hrs 30mins\n\nIngredients:\n\n21\n\nServes:\n\n4-6\n\nNutrition information\n\n## ingredients\nUnits: US\n\n- #### CHICKEN\n- 1   premium quality fresh young [roasting chicken](https:\/\/www.food.com\/about\/chicken-221), cut-up\n- #### CHICKEN BRINE\n- 2   quarts [cold water](https:\/\/www.food.com\/about\/water-459)\n- 2   tablespoons [morton lite salt](https:\/\/www.food.com\/about\/salt-359)\n- 2   teaspoons [Accent seasoning](https:\/\/www.food.com\/about\/monosodium-glutamate-798) (optional)\n- #### BASE MIXTURE (SEE NOTES)\n- 5   teaspoons nonfat dry milk powder\n- 1 1⁄2  tablespoons [fine sea salt](https:\/\/www.food.com\/about\/salt-359)\n- 2   teaspoons egg white powder (cornstarch okay)\n- 1   teaspoon [Accent seasoning](https:\/\/www.food.com\/about\/monosodium-glutamate-798) (optional)\n- 1⁄4  teaspoon [garlic powder](https:\/\/www.food.com\/about\/garlic-powder-501)\n- #### 11 SECRET HERBS AND SPICES\n- 5   teaspoons ground [peppercorns](https:\/\/www.food.com\/about\/pepper-337) (3 tsps black, plus 2 tsps white)\n- 2   teaspoons ground dalmatian [sage](https:\/\/www.food.com\/about\/sage-342)\n- 1 1⁄2  teaspoons [sweet paprika](https:\/\/www.food.com\/about\/paprika-335)\n- 1   teaspoon [ground coriander](https:\/\/www.food.com\/about\/coriander-983)\n- 1   teaspoon [ground ginger](https:\/\/www.food.com\/about\/ginger-166)\n- 1⁄2  teaspoon celery salt\n- 1⁄2  teaspoon ground savory\n- 1⁄4  teaspoon [ground allspice](https:\/\/www.food.com\/about\/allspice-161)\n- 1⁄4  teaspoon [ground cardamom](https:\/\/www.food.com\/about\/cardamom-319)\n- 1⁄4  teaspoon ground [parsley](https:\/\/www.food.com\/about\/parsley-171)\n- 1⁄4  teaspoon ground [vanilla bean](https:\/\/www.food.com\/about\/vanilla-bean-175)\n- #### BREADING FLOUR\n- 2   cups unbleached bread flour\n\nAdvertisement\n\n## directions\n- NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT SEASONING) IS IN THE ACTUAL ORIGINAL RECIPE, BUT MAY BE OMITTED IF NECESSARY. EGG WHITE POWDER IS SOLD IN HEALTH FOOD STORES. YOU MAY SUBSTITUTE EGG WHITE POWDER WITH CORNSTARCH. FINELY GRIND REQUIRED HERBS AND SPICES SEPARATELY IN A CLEAN SPICE MILL OR COFFEE GRINDER. USE A PEPPER MILL TO MEDIUM-GRIND TELLICHERRY PEPPERCORNS. I RECOMMEND MCCORMICK BRAND TELLICHERRY BLACK PEPPER AND GROUND GINGER, SPICE ISLANDS BRAND GROUND SAGE AND CARDAMOM, SPICE APPEAL BRAND GROUND SAVORY, AND WILLIAMS-SONOMA BRAND GROUND TAHITIAN VANILLA BEAN. CHICKEN NOTES: DO NOT DOUBLE-BREAD CHICKEN SINCE IT PLACES AN EXCESS OF SODIUM AND SPICES ONTO FINAL PRODUCT AND COMPROMISES AUTHENTICITY (IF YOU INSIST ON DOUBLE-BREADING, DIFFUSE THE BREADING MIX FIRST BY ADDING A LITTLE MORE UNSEASONED FLOUR). BRINING BONELESS CHICKEN SHOULD BE DONE MUCH MORE QUICKLY (NO MORE THAN 45 MINUTES, TO AVOID OVER-SATURATION OF SALT). BONELESS CHICKEN COOKS MUCH MORE QUICKLY THAN BONE-IN CHICKEN (BE CAREFUL TO NOT OVERCOOK!). FRYING FAT NOTES: ALWAYS BEGIN WITH FRESH VEGETABLE OIL. AFTER USING LET IT COOL. FILTER, THEN REFRIGERATE TIGHTLY SEALED TO YIELD 6-12 FRYING BATCHES, REPLENISHING OIL AS NEEDED.\n- RINSE and blot chicken; CUT chicken into 8 pieces (or 10 pieces with breast portions cut in half); MIX 2 quarts (8 cups) cups cold water with 2 tablespoons Morton Lite Salt (OR 2 tablespoons fine sea salt), and 2 teaspoons Accent seasoning in a large container with an accompanying lid, until dissolved; ADD chicken pieces; COVER and transfer to refrigerator; MARINATE chicken at least 4 hours in refrigerator. NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE MARINADE WITH CHICKEN, COVERED, OVER LOW HEAT UNTIL HEATED THROUGH, TURNING ONCE).\n- MEASURE the BASE MIXTURE and 11 SECRET HERBS AND SPICES into a large re-sealable container; BREAK up any clumps (and nonfat milk granules) using the back of a spoon; SEAL the container with mixture; SHAKE to mix well; OPEN container and add the BREADING FLOUR (2 cups unbleached bread flour), then seal the container again; SHAKE well until thoroughly combined.\n- REMOVE chicken from brine; PLACE one piece chicken at a time into the breading mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken until evenly and generously breaded; PLACE breaded chicken piece onto a rack to rest; REPEAT with remaining pieces chicken; ALLOW breaded chicken to absorb the breading for a few minutes before frying.\n- ADD the manufacturer's recommended amount frying oil for deep-frying; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge).\n- CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration).\n- FRY chicken between 15-18 minutes until golden brown and fully cooked, depending on chicken portions\/sizes (juices should run clear when chicken is done); BLOT chicken lightly to absorb excess oil; PLACE cooked chicken into a large resealable container to steam (the steam will soften the breading for added Original Recipe authenticity. If you prefer crisp breading, skip this procedure).\n- MAINTAIN frying fat temperature for each new batch and repeat the same cooking\/steaming procedures for the remaining chicken.\n- REHEAT chicken if necessary before serving in a microwave oven, using a reduced-power setting, as if reheating 2 frozen pastries, pausing in intervals to turn chicken for even heating if necessary.\n- SERVE and enjoy\\!\n\n## Questions & Replies\n![](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_48,ar_1:1\/v1\/gk-static\/gk\/img\/avatar\/taco.png)\n\nSign In\n\nto Ask a Question\n\n1. [![](https:\/\/graph.facebook.com\/v2.5\/1444042695616185\/picture?type=square)](https:\/\/www.food.com\/user\/2001455393)\n   \n   What the heck happened? I noticed that the KFC Recipe by Spice Guru was changed radically!!! Is this an alternative recipe to the one that was posted a few days earlier or a replacement for it? I need to know as soon as possible as I am getting ready to make this recipe. I dont feel comfortable trying the recipe if its going to keep changing online. Please advise ASAP!!!\\!\n   \n   [Nick L.](https:\/\/www.food.com\/user\/2001455393)\n   \n   Reply\n   \n   1\n2. [![](https:\/\/graph.facebook.com\/v2.12\/2133464200267162\/picture?type=square)](https:\/\/www.food.com\/user\/2002220987)\n   \n   There are no 11 of anything in it, just MSG, salt, pepper, and flour. The 11 herbs is fake.\n   \n   [Al S.](https:\/\/www.food.com\/user\/2002220987)\n   \n   Reply\n3. [![](https:\/\/graph.facebook.com\/v2.12\/2133464200267162\/picture?type=square)](https:\/\/www.food.com\/user\/2002220987)\n   \n   Sander's daughter opened the first KFC take-out in 1964. I was there. Only 4 things are in the coating: pastry flour, salt, black pepper, and Accent flavor enhancer. You have to pressure fry it in a pressure cooker. First dip the chicken pieces in water, then the flour mix, and fry. The water creates the steam pressure (a secret). To make his secret gravy pour the oil off into another pot but leave the juices in the bottom. Stir in just enough flour to thicken it over low heat. Add chicken stock if you want more of it. Add pieces of left over chicken into the gravy. There are no 11 herbs and spices in it, only black pepper, salt, and lots of MSG (Accent).\n   \n   [Al S.](https:\/\/www.food.com\/user\/2002220987)\n   \n   Reply\n4. [![](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_70,ar_1:1\/v1\/gk-static\/gk\/img\/avatar\/fruit-kebab.png)](https:\/\/www.food.com\/user\/2003135636)\n   \n   dalmation\n   \n   [bturner3065](https:\/\/www.food.com\/user\/2003135636)\n   \n   Reply\n5. [![](https:\/\/graph.facebook.com\/v2.12\/10156808704857320\/picture?type=square)](https:\/\/www.food.com\/user\/2002289747)\n   \n   Has anyone made this in an air fryer? If so, what temperature and how many minutes did you use?\n   \n   [Angel M.](https:\/\/www.food.com\/user\/2002289747)\n   \n   Reply\n   \n   See 2 Replies\n\nsee 4 more questions\n\nAdvertisement\n\nWant a Second Helping?\n\nSign up for our newsletter to get recipes, easy dinner ideas, tasty treats and more delivered straight to your inbox.\n\nBy entering your email address, you agree to our [Terms of Use](https:\/\/corporate.discovery.com\/visitor-agreement\/) and acknowledge the [Privacy Policy](https:\/\/www.wbdprivacy.com\/policycenter\/b2c\/). [Food.com](https:\/\/www.food.com\/) and [its affiliates](https:\/\/www.wbdprivacy.com\/policycenter\/affiliates\/) may use your email address to provide updates, ads, and offers.\n\nTo withdraw your consent or to learn more about your rights, see the [Privacy Policy](https:\/\/www.wbdprivacy.com\/policycenter\/b2c\/).\n\n## Reviews\nWrite A Review\n\n1. [![](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_70,ar_1:1\/v1\/gk-static\/gk\/img\/avatar\/burger.png)](https:\/\/www.food.com\/user\/2022952)\n   \n   This was awsome! My family says it's better than KFC. Don't change a thing. I tried double dipping it because some of the family like a thicker breading and I also dipped it once. Both were great! I also mixed up alot of the flour\/spices and put it in a container as I never know from time to time how much chicken I will be making. This makes it easier when I need just a little more breading but not a full batch. I will keep this as one of my favorite recipes.\n   \n   [Gabmstr](https:\/\/www.food.com\/user\/2022952)\n   \n   Reply\n   \n   49\n2. [![](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_70,ar_1:1\/v1\/gk-static\/gk\/img\/avatar\/pasta.png)](https:\/\/www.food.com\/user\/1201451)\n   \n   Oh my goodness! This is perfect! I do remember how Kentucky Fried Chicken tasted, but i think this is even better! We ate every piece, just the two of us. I wish there were ten stars to give.\n   \n   [MerryKitchenMaid](https:\/\/www.food.com\/user\/1201451)\n   \n   Reply\n   \n   44\n3. [![](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_70,ar_1:1\/v1\/avatars\/48_medthumb_hor.gif)](https:\/\/www.food.com\/user\/120264)\n   \n   Excellent! If you follow the instructions this is easy to make and delish. Everyone ate more than usual, it was that good. Donna\n   \n   [DonnaColorado Johnson](https:\/\/www.food.com\/user\/120264)\n   \n   Reply\n   \n   42\n4. [![](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_70,ar_1:1\/v1\/gk-static\/gk\/img\/avatar\/fruit-kebab.png)](https:\/\/www.food.com\/user\/326970)\n   \n   This is just great - and so close to the original recipe that I couldn't tell the difference. I made the coating but didn't have any white pepper (I will definitely go get some for next time). My chicken wings had been soaking in buttermilk, and this worked great! The chicken fried up crispy and delicious. I will try the method as writtten for the next round, and there will be a next round. I have missed having KFC breading in our house, and am glad to have it back - I will use this flour when I do fish, or vegies, or any other place that a seasoned flour could be used! Thanks, saves me from deconstructing it - I don't think I could have done as good a job anyways! Very authentic job - well done\\!\n   \n   [less2saw](https:\/\/www.food.com\/user\/326970)\n   \n   Reply\n   \n   42\n5. [![](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_70,ar_1:1\/v1\/gk-static\/gk\/img\/avatar\/burger.png)](https:\/\/www.food.com\/user\/24928)\n   \n   Very good! I made a double batch and went ahead and mixed the flour mixture with it. I had 5 chicken legs and it only took 3or4 Tbsp. of the mixture to coat them real good. I did everything exact except I did\\`nt have mace, I had all the other spices and herbs Although I made my own self rising flour recipe from Zaar, and just used regular flour instead of the Wondra. I\\`m going to put the rest of the whole flour\/spice mixture in a container and put in the freezer, that way I\\`ll be ready to go, just do the brine and dip the chicken in egg and then the flour\/ spice mixture and fry. Again, we loved it and now I have the mixture ready, so, super easy next time I make it! Its going into my Favorites\/ make again folder. Thanks so much for posting.\n   \n   [RECIPE ADDICT](https:\/\/www.food.com\/user\/24928)\n   \n   Reply\n   \n   42\n\nsee 41 more reviews\n\nAdvertisement\n\n### Tweaks\n1. [![](https:\/\/graph.facebook.com\/678258444\/picture?type=large)](https:\/\/www.food.com\/user\/2000160314)\n   \n   Amazing! It's as close as any other KFC hack I've ever tried. I did substitute one cup of flour for a cup of cornstarch because the wife like the extra crispy variety.\n   \n   [Ricardo Quiles](https:\/\/www.food.com\/user\/2000160314)\n   \n   Reply\n   \n   2\n2. [![](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_70,ar_1:1\/v1\/gk-static\/gk\/img\/avatar\/pasta.png)](https:\/\/www.food.com\/user\/64203)\n   \n   I did a double dip for thicker breading and also used flour instead of the egg white powder. Good recipe\\!\n   \n   [Dine Dish](https:\/\/www.food.com\/user\/64203)\n   \n   Reply\n   \n   1\n\n## RECIPE SUBMITTED BY\n[![](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_112,ar_1:1\/v1\/food_avatar\/40911041\/FHsjWL5SlSjD9QDWVj27_Spice%2520Guru.jpg)](https:\/\/www.food.com\/user\/945395)\n\n[The Spice Guru](https:\/\/www.food.com\/user\/945395)\n\nUnited States\n\nFollow Me\n\n- [204 Followers](https:\/\/www.food.com\/user\/945395?filter=followers)\n- [187 Recipes](https:\/\/www.food.com\/user\/945395?filter=recipes)\n\nMathematician... Metaphysician... Magician in a test kitchen\n\n[View Full Profile](https:\/\/www.food.com\/user\/945395)\n\nAdvertisement\n\nAdvertisement\n\nAdvertisement\n\n## YOU'LL ALSO LOVE\n[![102 Copycat Faves: Restaurant Recip...](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_328,ar_4:3\/v1\/img\/recipes\/15\/57\/44\/WGQbVWhaRcSSHjgszWWg_0S9A6470.jpg)](https:\/\/www.food.com\/ideas\/top-copycat-restaurant-recipes-6021)\n\n[102 Copycat Faves: Restaurant Recip...](https:\/\/www.food.com\/ideas\/top-copycat-restaurant-recipes-6021 \"102 Copycat Faves: Restaurant Recip...\")\n\n[103 photos](https:\/\/www.food.com\/ideas\/top-copycat-restaurant-recipes-6021)\n\n[![Ww 5 Points - Kfc Tender Roast Chicken](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_328,ar_4:3\/v1\/img\/recipes\/12\/33\/02\/7wZNI34ZSvieemiUzgOI_kfc-roast-chicken-4284.jpg)](https:\/\/www.food.com\/recipe\/ww-5-points-kfc-tender-roast-chicken-123302)\n\n[Ww 5 Points - Kfc Tender Roast Chicken](https:\/\/www.food.com\/recipe\/ww-5-points-kfc-tender-roast-chicken-123302 \"Ww 5 Points - Kfc Tender Roast Chicken\")\n\nby [mariposa13](https:\/\/www.food.com\/user\/120566)\n\n[10](https:\/\/www.food.com\/recipe\/ww-5-points-kfc-tender-roast-chicken-123302)\n\n[![Kfc Chicken](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_328,ar_4:3\/v1\/img\/recipes\/39\/78\/88\/picczSAFM.jpg)](https:\/\/www.food.com\/recipe\/kfc-chicken-397888)\n\n[Kfc Chicken](https:\/\/www.food.com\/recipe\/kfc-chicken-397888 \"Kfc Chicken\")\n\nby [tastetester 2](https:\/\/www.food.com\/user\/1397819)\n\n[6](https:\/\/www.food.com\/recipe\/kfc-chicken-397888)\n\n[![Original Psycho Chicken](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_328,ar_4:3\/v1\/img\/recipes\/10\/54\/46\/picnclM5U.jpg)](https:\/\/www.food.com\/recipe\/original-psycho-chicken-105446)\n\n[Original Psycho Chicken](https:\/\/www.food.com\/recipe\/original-psycho-chicken-105446 \"Original Psycho Chicken\")\n\nby [Gremi](https:\/\/www.food.com\/user\/177950)\n\n[8](https:\/\/www.food.com\/recipe\/original-psycho-chicken-105446)\n\n[View All Recipes](https:\/\/www.food.com\/recipe)\n\n## Related Pages\n- [KFC Extra Crispy Chicken (Copycat)](https:\/\/www.food.com\/recipe\/kfc-extra-crispy-chicken-copycat-433557)  [KFC Extra Crispy (Copycat)](https:\/\/www.food.com\/recipe\/kfc-extra-crispy-copycat-58948)  [The Best Belgian Waffles](https:\/\/www.food.com\/recipe\/the-best-belgian-waffles-63071)  [KFC Original Recipe Chicken Livers (Copycat)](https:\/\/www.food.com\/recipe\/kfc-original-recipe-chicken-livers-copycat-422308)  [11 Secret Herbs and Spices( Kfc Copycat)](https:\/\/www.food.com\/recipe\/11-secret-herbs-and-spices-kfc-copycat-133784)  [KFC Kentucky Grilled Chicken (Copycat)](https:\/\/www.food.com\/recipe\/kfc-kentucky-grilled-chicken-copycat-444252)  [KFC Original Recipe Breading Mix (Copycat)](https:\/\/www.food.com\/recipe\/kfc-original-recipe-breading-mix-copycat-422315)  [Kfc Copycat Chicken](https:\/\/www.food.com\/recipe\/kfc-copycat-chicken-513593)  [Bulk KFC Original Recipe Seasoning (Copycat)](https:\/\/www.food.com\/recipe\/bulk-kfc-original-recipe-seasoning-copycat-453973)\n## Find More Recipes\n[Back To Top](https:\/\/www.food.com\/recipe\/kfc-original-recipe-chicken-copycat-393795#top)\n\n[All Categories](https:\/\/www.food.com\/topic)  [Site Map](https:\/\/www.food.com\/html-sitemap)  [About Us](https:\/\/www.food.com\/how-to\/about-us-31)  [Help](https:\/\/food.zendesk.com\/)\n\nThe Discovery Family of Networks\n\n- [HGTV](https:\/\/www.hgtv.com\/)\n- [DIY Network](https:\/\/www.diynetwork.com\/)\n- [Food Network](https:\/\/www.foodnetwork.com\/)\n- [Cooking Channel](https:\/\/www.cookingchanneltv.com\/)\n- [Travel Channel](https:\/\/www.travelchannel.com\/)\n- [HGTV Poland](https:\/\/hgtv.pl\/)\n\n© 2026 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved.\n\n- [Advertise](https:\/\/corporate.discovery.com\/contact\/advertising\/)\n- [AdChoices](https:\/\/www.wbdprivacy.com\/policycenter\/b2c)\n- [Privacy Policy](https:\/\/www.wbdprivacy.com\/policycenter\/b2c\/)\n- [Visitor Agreement](https:\/\/corporate.discovery.com\/visitor-agreement\/)\n\n[California Privacy Policy](https:\/\/corporate.discovery.com\/privacy-policy\/#cappi)\n\nDo Not Sell or Share My Personal Information","attrs_readable_markdown":"12 recipe photos for   \n [KFC Original Recipe Chicken (Copycat)](https:\/\/www.food.com\/recipe\/kfc-original-recipe-chicken-copycat-393795#recipe)\n\n[Back to full recipe](https:\/\/www.food.com\/recipe\/kfc-original-recipe-chicken-copycat-393795#recipe)\n\n[![photo by Dine Dish](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_960\/v1\/img\/recipes\/39\/37\/95\/0nLwbqQd2KP4iuCz1QgA-Fried-Chicken-1.jpg)](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_iw\/v1\/img\/recipes\/39\/37\/95\/0nLwbqQd2KP4iuCz1QgA-Fried-Chicken-1.jpg)\n\n3\n\n[![photo by Anonymous](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_960\/v1\/img\/recipes\/39\/37\/95\/01470612343.jpeg)](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_iw\/v1\/img\/recipes\/39\/37\/95\/01470612343.jpeg)\n\n3\n\n[![photo by Dine Dish](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_960\/v1\/img\/recipes\/39\/37\/95\/zYRFLsOYSbmJz5LPT0qm-Fried-Chicken-2.jpg)](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_iw\/v1\/img\/recipes\/39\/37\/95\/zYRFLsOYSbmJz5LPT0qm-Fried-Chicken-2.jpg)\n\n2\n\n[![photo by Dine Dish](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_960\/v1\/img\/recipes\/39\/37\/95\/mvxoWekRyaEXiFSJWLm2-Fried-Chicken.jpg)](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_iw\/v1\/img\/recipes\/39\/37\/95\/mvxoWekRyaEXiFSJWLm2-Fried-Chicken.jpg)\n\n2\n\n\"My reverse-engineered recipe for replicating KFC's 'Original Recipe' chicken at home. Yields 8-10 pieces whole fried chicken, or up to 16 drumsticks. For a bulk mix seasoning for quick and easy breading, use Recipe \\#453973. PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!\"\n\nReady In:3hrs 30mins\n\nIngredients:21\n\nServes:\n\n4-6\n\n- #### CHICKEN\n- 1   premium quality fresh young [roasting chicken](https:\/\/www.food.com\/about\/chicken-221), cut-up\n- #### CHICKEN BRINE\n- 2   quarts [cold water](https:\/\/www.food.com\/about\/water-459)\n- 2   tablespoons [morton lite salt](https:\/\/www.food.com\/about\/salt-359)\n- 2   teaspoons [Accent seasoning](https:\/\/www.food.com\/about\/monosodium-glutamate-798) (optional)\n- #### BASE MIXTURE (SEE NOTES)\n- 5   teaspoons nonfat dry milk powder\n- 1 1⁄2  tablespoons [fine sea salt](https:\/\/www.food.com\/about\/salt-359)\n- 2   teaspoons egg white powder (cornstarch okay)\n- 1   teaspoon [Accent seasoning](https:\/\/www.food.com\/about\/monosodium-glutamate-798) (optional)\n- 1⁄4  teaspoon [garlic powder](https:\/\/www.food.com\/about\/garlic-powder-501)\n- #### 11 SECRET HERBS AND SPICES\n- 5   teaspoons ground [peppercorns](https:\/\/www.food.com\/about\/pepper-337) (3 tsps black, plus 2 tsps white)\n- 2   teaspoons ground dalmatian [sage](https:\/\/www.food.com\/about\/sage-342)\n- 1 1⁄2  teaspoons [sweet paprika](https:\/\/www.food.com\/about\/paprika-335)\n- 1   teaspoon [ground coriander](https:\/\/www.food.com\/about\/coriander-983)\n- 1   teaspoon [ground ginger](https:\/\/www.food.com\/about\/ginger-166)\n- 1⁄2  teaspoon celery salt\n- 1⁄2  teaspoon ground savory\n- 1⁄4  teaspoon [ground allspice](https:\/\/www.food.com\/about\/allspice-161)\n- 1⁄4  teaspoon [ground cardamom](https:\/\/www.food.com\/about\/cardamom-319)\n- 1⁄4  teaspoon ground [parsley](https:\/\/www.food.com\/about\/parsley-171)\n- 1⁄4  teaspoon ground [vanilla bean](https:\/\/www.food.com\/about\/vanilla-bean-175)\n- #### BREADING FLOUR\n- 2   cups unbleached bread flour\n\ndirections\n\n- NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT SEASONING) IS IN THE ACTUAL ORIGINAL RECIPE, BUT MAY BE OMITTED IF NECESSARY. EGG WHITE POWDER IS SOLD IN HEALTH FOOD STORES. YOU MAY SUBSTITUTE EGG WHITE POWDER WITH CORNSTARCH. FINELY GRIND REQUIRED HERBS AND SPICES SEPARATELY IN A CLEAN SPICE MILL OR COFFEE GRINDER. USE A PEPPER MILL TO MEDIUM-GRIND TELLICHERRY PEPPERCORNS. I RECOMMEND MCCORMICK BRAND TELLICHERRY BLACK PEPPER AND GROUND GINGER, SPICE ISLANDS BRAND GROUND SAGE AND CARDAMOM, SPICE APPEAL BRAND GROUND SAVORY, AND WILLIAMS-SONOMA BRAND GROUND TAHITIAN VANILLA BEAN. CHICKEN NOTES: DO NOT DOUBLE-BREAD CHICKEN SINCE IT PLACES AN EXCESS OF SODIUM AND SPICES ONTO FINAL PRODUCT AND COMPROMISES AUTHENTICITY (IF YOU INSIST ON DOUBLE-BREADING, DIFFUSE THE BREADING MIX FIRST BY ADDING A LITTLE MORE UNSEASONED FLOUR). BRINING BONELESS CHICKEN SHOULD BE DONE MUCH MORE QUICKLY (NO MORE THAN 45 MINUTES, TO AVOID OVER-SATURATION OF SALT). BONELESS CHICKEN COOKS MUCH MORE QUICKLY THAN BONE-IN CHICKEN (BE CAREFUL TO NOT OVERCOOK!). FRYING FAT NOTES: ALWAYS BEGIN WITH FRESH VEGETABLE OIL. AFTER USING LET IT COOL. FILTER, THEN REFRIGERATE TIGHTLY SEALED TO YIELD 6-12 FRYING BATCHES, REPLENISHING OIL AS NEEDED.\n- RINSE and blot chicken; CUT chicken into 8 pieces (or 10 pieces with breast portions cut in half); MIX 2 quarts (8 cups) cups cold water with 2 tablespoons Morton Lite Salt (OR 2 tablespoons fine sea salt), and 2 teaspoons Accent seasoning in a large container with an accompanying lid, until dissolved; ADD chicken pieces; COVER and transfer to refrigerator; MARINATE chicken at least 4 hours in refrigerator. NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE MARINADE WITH CHICKEN, COVERED, OVER LOW HEAT UNTIL HEATED THROUGH, TURNING ONCE).\n- MEASURE the BASE MIXTURE and 11 SECRET HERBS AND SPICES into a large re-sealable container; BREAK up any clumps (and nonfat milk granules) using the back of a spoon; SEAL the container with mixture; SHAKE to mix well; OPEN container and add the BREADING FLOUR (2 cups unbleached bread flour), then seal the container again; SHAKE well until thoroughly combined.\n- REMOVE chicken from brine; PLACE one piece chicken at a time into the breading mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken until evenly and generously breaded; PLACE breaded chicken piece onto a rack to rest; REPEAT with remaining pieces chicken; ALLOW breaded chicken to absorb the breading for a few minutes before frying.\n- ADD the manufacturer's recommended amount frying oil for deep-frying; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge).\n- CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration).\n- FRY chicken between 15-18 minutes until golden brown and fully cooked, depending on chicken portions\/sizes (juices should run clear when chicken is done); BLOT chicken lightly to absorb excess oil; PLACE cooked chicken into a large resealable container to steam (the steam will soften the breading for added Original Recipe authenticity. If you prefer crisp breading, skip this procedure).\n- MAINTAIN frying fat temperature for each new batch and repeat the same cooking\/steaming procedures for the remaining chicken.\n- REHEAT chicken if necessary before serving in a microwave oven, using a reduced-power setting, as if reheating 2 frozen pastries, pausing in intervals to turn chicken for even heating if necessary.\n- SERVE and enjoy\\!\n\n## Questions & Replies\n![](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_48,ar_1:1\/v1\/gk-static\/gk\/img\/avatar\/taco.png)\n\nsee 4 more questions\n\nWant a Second Helping?\n\nSign up for our newsletter to get recipes, easy dinner ideas, tasty treats and more delivered straight to your inbox.\n\nTo withdraw your consent or to learn more about your rights, see the [Privacy Policy](https:\/\/www.wbdprivacy.com\/policycenter\/b2c\/).\n\nsee 41 more reviews","meta_canonical":null}

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URL	https://www.food.com/recipe/kfc-original-recipe-chicken-copycat-393795
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Meta Title	KFC Original Recipe Chicken (Copycat) Recipe - Food.com
Meta Description	My reverse-engineered recipe for replicating KFC's 'Original Recipe' chicken at home. Yields 8-10 pieces whole fried chicken, or up to 16 drumsticks.
Meta Canonical	null
Boilerpipe Text	12 recipe photos for KFC Original Recipe Chicken (Copycat) Back to full recipe 3 3 2 2 "My reverse-engineered recipe for replicating KFC's 'Original Recipe' chicken at home. Yields 8-10 pieces whole fried chicken, or up to 16 drumsticks. For a bulk mix seasoning for quick and easy breading, use Recipe #453973. PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!" Ready In: 3hrs 30mins Ingredients: 21 Serves: 4-6 CHICKEN 1 premium quality fresh young roasting chicken , cut-up CHICKEN BRINE 2 quarts cold water 2 tablespoons morton lite salt 2 teaspoons Accent seasoning (optional) BASE MIXTURE (SEE NOTES) 5 teaspoons nonfat dry milk powder 1 1 ⁄ 2 tablespoons fine sea salt 2 teaspoons egg white powder (cornstarch okay) 1 teaspoon Accent seasoning (optional) 1 ⁄ 4 teaspoon garlic powder 11 SECRET HERBS AND SPICES 5 teaspoons ground peppercorns (3 tsps black, plus 2 tsps white) 2 teaspoons ground dalmatian sage 1 1 ⁄ 2 teaspoons sweet paprika 1 teaspoon ground coriander 1 teaspoon ground ginger 1 ⁄ 2 teaspoon celery salt 1 ⁄ 2 teaspoon ground savory 1 ⁄ 4 teaspoon ground allspice 1 ⁄ 4 teaspoon ground cardamom 1 ⁄ 4 teaspoon ground parsley 1 ⁄ 4 teaspoon ground vanilla bean BREADING FLOUR 2 cups unbleached bread flour directions NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT SEASONING) IS IN THE ACTUAL ORIGINAL RECIPE, BUT MAY BE OMITTED IF NECESSARY. EGG WHITE POWDER IS SOLD IN HEALTH FOOD STORES. YOU MAY SUBSTITUTE EGG WHITE POWDER WITH CORNSTARCH. FINELY GRIND REQUIRED HERBS AND SPICES SEPARATELY IN A CLEAN SPICE MILL OR COFFEE GRINDER. USE A PEPPER MILL TO MEDIUM-GRIND TELLICHERRY PEPPERCORNS. I RECOMMEND MCCORMICK BRAND TELLICHERRY BLACK PEPPER AND GROUND GINGER, SPICE ISLANDS BRAND GROUND SAGE AND CARDAMOM, SPICE APPEAL BRAND GROUND SAVORY, AND WILLIAMS-SONOMA BRAND GROUND TAHITIAN VANILLA BEAN. CHICKEN NOTES: DO NOT DOUBLE-BREAD CHICKEN SINCE IT PLACES AN EXCESS OF SODIUM AND SPICES ONTO FINAL PRODUCT AND COMPROMISES AUTHENTICITY (IF YOU INSIST ON DOUBLE-BREADING, DIFFUSE THE BREADING MIX FIRST BY ADDING A LITTLE MORE UNSEASONED FLOUR). BRINING BONELESS CHICKEN SHOULD BE DONE MUCH MORE QUICKLY (NO MORE THAN 45 MINUTES, TO AVOID OVER-SATURATION OF SALT). BONELESS CHICKEN COOKS MUCH MORE QUICKLY THAN BONE-IN CHICKEN (BE CAREFUL TO NOT OVERCOOK!). FRYING FAT NOTES: ALWAYS BEGIN WITH FRESH VEGETABLE OIL. AFTER USING LET IT COOL. FILTER, THEN REFRIGERATE TIGHTLY SEALED TO YIELD 6-12 FRYING BATCHES, REPLENISHING OIL AS NEEDED. RINSE and blot chicken; CUT chicken into 8 pieces (or 10 pieces with breast portions cut in half); MIX 2 quarts (8 cups) cups cold water with 2 tablespoons Morton Lite Salt (OR 2 tablespoons fine sea salt), and 2 teaspoons Accent seasoning in a large container with an accompanying lid, until dissolved; ADD chicken pieces; COVER and transfer to refrigerator; MARINATE chicken at least 4 hours in refrigerator. NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE MARINADE WITH CHICKEN, COVERED, OVER LOW HEAT UNTIL HEATED THROUGH, TURNING ONCE). MEASURE the BASE MIXTURE and 11 SECRET HERBS AND SPICES into a large re-sealable container; BREAK up any clumps (and nonfat milk granules) using the back of a spoon; SEAL the container with mixture; SHAKE to mix well; OPEN container and add the BREADING FLOUR (2 cups unbleached bread flour), then seal the container again; SHAKE well until thoroughly combined. REMOVE chicken from brine; PLACE one piece chicken at a time into the breading mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken until evenly and generously breaded; PLACE breaded chicken piece onto a rack to rest; REPEAT with remaining pieces chicken; ALLOW breaded chicken to absorb the breading for a few minutes before frying. ADD the manufacturer's recommended amount frying oil for deep-frying; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge). CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration). FRY chicken between 15-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); BLOT chicken lightly to absorb excess oil; PLACE cooked chicken into a large resealable container to steam (the steam will soften the breading for added Original Recipe authenticity. If you prefer crisp breading, skip this procedure). MAINTAIN frying fat temperature for each new batch and repeat the same cooking/steaming procedures for the remaining chicken. REHEAT chicken if necessary before serving in a microwave oven, using a reduced-power setting, as if reheating 2 frozen pastries, pausing in intervals to turn chicken for even heating if necessary. SERVE and enjoy! Questions & Replies see 4 more questions Want a Second Helping? Sign up for our newsletter to get recipes, easy dinner ideas, tasty treats and more delivered straight to your inbox. To withdraw your consent or to learn more about your rights, see the Privacy Policy . see 41 more reviews
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[Recipes](https://www.food.com/recipes) 2. [Chicken](https://www.food.com/topic/chicken) # KFC Original Recipe Chicken (Copycat) [47](https://www.food.com/recipe/kfc-original-recipe-chicken-copycat-393795#reviews) [Editors' Pick](https://www.food.com/recipe/all/editor-pick) [![](https://img.sndimg.com/food/image/upload/w_45,h_45,q_92,c_thumb/v1/food_avatar/40911041/FHsjWL5SlSjD9QDWVj27_Spice%20Guru.jpg)](https://www.food.com/user/945395) Submitted by [The Spice Guru](https://www.food.com/user/945395) "My reverse-engineered recipe for replicating KFC's 'Original Recipe' chicken at home. Yields 8-10 pieces whole fried chicken, or up to 16 drumsticks. For a bulk mix seasoning for quick and easy breading, use Recipe \#453973. PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!" save [Download](https://www.food.com/recipe/kfc-original-recipe-chicken-copycat-393795/as-image "Download") Print Share I Made This ![photo by Dine Dish](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_744,ar_5:4/v1/img/recipes/39/37/95/0nLwbqQd2KP4iuCz1QgA-Fried-Chicken-1.jpg) ![photo by Dine Dish](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/39/37/95/0nLwbqQd2KP4iuCz1QgA-Fried-Chicken-1.jpg) photo by Dine Dish ![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/pasta.png) ![photo by Anonymous](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_20,ar_5:4/v1/img/recipes/39/37/95/01470612343.jpeg) ![photo by Anonymous](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/39/37/95/01470612343.jpeg) ![photo by Dine Dish](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_20,ar_5:4/v1/img/recipes/39/37/95/zYRFLsOYSbmJz5LPT0qm-Fried-Chicken-2.jpg) ![photo by Dine Dish](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/39/37/95/zYRFLsOYSbmJz5LPT0qm-Fried-Chicken-2.jpg) ![photo by Dine Dish](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_20,ar_5:4/v1/img/recipes/39/37/95/mvxoWekRyaEXiFSJWLm2-Fried-Chicken.jpg) ![photo by Dine Dish](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/39/37/95/mvxoWekRyaEXiFSJWLm2-Fried-Chicken.jpg) ![photo by The Spice Guru](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_20,ar_5:4/v1/img/recipes/39/37/95/picdi5KoD.jpg) ![photo by The Spice Guru](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/39/37/95/picdi5KoD.jpg) Ready In: 3hrs 30mins Ingredients: 21 Serves: 4-6 Nutrition information ## ingredients Units: US - #### CHICKEN - 1 premium quality fresh young [roasting chicken](https://www.food.com/about/chicken-221), cut-up - #### CHICKEN BRINE - 2 quarts [cold water](https://www.food.com/about/water-459) - 2 tablespoons [morton lite salt](https://www.food.com/about/salt-359) - 2 teaspoons [Accent seasoning](https://www.food.com/about/monosodium-glutamate-798) (optional) - #### BASE MIXTURE (SEE NOTES) - 5 teaspoons nonfat dry milk powder - 1 1⁄2 tablespoons [fine sea salt](https://www.food.com/about/salt-359) - 2 teaspoons egg white powder (cornstarch okay) - 1 teaspoon [Accent seasoning](https://www.food.com/about/monosodium-glutamate-798) (optional) - 1⁄4 teaspoon [garlic powder](https://www.food.com/about/garlic-powder-501) - #### 11 SECRET HERBS AND SPICES - 5 teaspoons ground [peppercorns](https://www.food.com/about/pepper-337) (3 tsps black, plus 2 tsps white) - 2 teaspoons ground dalmatian [sage](https://www.food.com/about/sage-342) - 1 1⁄2 teaspoons [sweet paprika](https://www.food.com/about/paprika-335) - 1 teaspoon [ground coriander](https://www.food.com/about/coriander-983) - 1 teaspoon [ground ginger](https://www.food.com/about/ginger-166) - 1⁄2 teaspoon celery salt - 1⁄2 teaspoon ground savory - 1⁄4 teaspoon [ground allspice](https://www.food.com/about/allspice-161) - 1⁄4 teaspoon [ground cardamom](https://www.food.com/about/cardamom-319) - 1⁄4 teaspoon ground [parsley](https://www.food.com/about/parsley-171) - 1⁄4 teaspoon ground [vanilla bean](https://www.food.com/about/vanilla-bean-175) - #### BREADING FLOUR - 2 cups unbleached bread flour Advertisement ## directions - NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT SEASONING) IS IN THE ACTUAL ORIGINAL RECIPE, BUT MAY BE OMITTED IF NECESSARY. EGG WHITE POWDER IS SOLD IN HEALTH FOOD STORES. YOU MAY SUBSTITUTE EGG WHITE POWDER WITH CORNSTARCH. FINELY GRIND REQUIRED HERBS AND SPICES SEPARATELY IN A CLEAN SPICE MILL OR COFFEE GRINDER. USE A PEPPER MILL TO MEDIUM-GRIND TELLICHERRY PEPPERCORNS. I RECOMMEND MCCORMICK BRAND TELLICHERRY BLACK PEPPER AND GROUND GINGER, SPICE ISLANDS BRAND GROUND SAGE AND CARDAMOM, SPICE APPEAL BRAND GROUND SAVORY, AND WILLIAMS-SONOMA BRAND GROUND TAHITIAN VANILLA BEAN. CHICKEN NOTES: DO NOT DOUBLE-BREAD CHICKEN SINCE IT PLACES AN EXCESS OF SODIUM AND SPICES ONTO FINAL PRODUCT AND COMPROMISES AUTHENTICITY (IF YOU INSIST ON DOUBLE-BREADING, DIFFUSE THE BREADING MIX FIRST BY ADDING A LITTLE MORE UNSEASONED FLOUR). BRINING BONELESS CHICKEN SHOULD BE DONE MUCH MORE QUICKLY (NO MORE THAN 45 MINUTES, TO AVOID OVER-SATURATION OF SALT). BONELESS CHICKEN COOKS MUCH MORE QUICKLY THAN BONE-IN CHICKEN (BE CAREFUL TO NOT OVERCOOK!). FRYING FAT NOTES: ALWAYS BEGIN WITH FRESH VEGETABLE OIL. AFTER USING LET IT COOL. FILTER, THEN REFRIGERATE TIGHTLY SEALED TO YIELD 6-12 FRYING BATCHES, REPLENISHING OIL AS NEEDED. - RINSE and blot chicken; CUT chicken into 8 pieces (or 10 pieces with breast portions cut in half); MIX 2 quarts (8 cups) cups cold water with 2 tablespoons Morton Lite Salt (OR 2 tablespoons fine sea salt), and 2 teaspoons Accent seasoning in a large container with an accompanying lid, until dissolved; ADD chicken pieces; COVER and transfer to refrigerator; MARINATE chicken at least 4 hours in refrigerator. NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE MARINADE WITH CHICKEN, COVERED, OVER LOW HEAT UNTIL HEATED THROUGH, TURNING ONCE). - MEASURE the BASE MIXTURE and 11 SECRET HERBS AND SPICES into a large re-sealable container; BREAK up any clumps (and nonfat milk granules) using the back of a spoon; SEAL the container with mixture; SHAKE to mix well; OPEN container and add the BREADING FLOUR (2 cups unbleached bread flour), then seal the container again; SHAKE well until thoroughly combined. - REMOVE chicken from brine; PLACE one piece chicken at a time into the breading mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken until evenly and generously breaded; PLACE breaded chicken piece onto a rack to rest; REPEAT with remaining pieces chicken; ALLOW breaded chicken to absorb the breading for a few minutes before frying. - ADD the manufacturer's recommended amount frying oil for deep-frying; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge). - CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration). - FRY chicken between 15-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); BLOT chicken lightly to absorb excess oil; PLACE cooked chicken into a large resealable container to steam (the steam will soften the breading for added Original Recipe authenticity. If you prefer crisp breading, skip this procedure). - MAINTAIN frying fat temperature for each new batch and repeat the same cooking/steaming procedures for the remaining chicken. - REHEAT chicken if necessary before serving in a microwave oven, using a reduced-power setting, as if reheating 2 frozen pastries, pausing in intervals to turn chicken for even heating if necessary. - SERVE and enjoy\! ## Questions & Replies ![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/taco.png) Sign In to Ask a Question 1. [![](https://graph.facebook.com/v2.5/1444042695616185/picture?type=square)](https://www.food.com/user/2001455393) What the heck happened? I noticed that the KFC Recipe by Spice Guru was changed radically!!! Is this an alternative recipe to the one that was posted a few days earlier or a replacement for it? I need to know as soon as possible as I am getting ready to make this recipe. I dont feel comfortable trying the recipe if its going to keep changing online. Please advise ASAP!!!\! [Nick L.](https://www.food.com/user/2001455393) Reply 1 2. [![](https://graph.facebook.com/v2.12/2133464200267162/picture?type=square)](https://www.food.com/user/2002220987) There are no 11 of anything in it, just MSG, salt, pepper, and flour. The 11 herbs is fake. [Al S.](https://www.food.com/user/2002220987) Reply 3. [![](https://graph.facebook.com/v2.12/2133464200267162/picture?type=square)](https://www.food.com/user/2002220987) Sander's daughter opened the first KFC take-out in 1964. I was there. Only 4 things are in the coating: pastry flour, salt, black pepper, and Accent flavor enhancer. You have to pressure fry it in a pressure cooker. First dip the chicken pieces in water, then the flour mix, and fry. The water creates the steam pressure (a secret). To make his secret gravy pour the oil off into another pot but leave the juices in the bottom. Stir in just enough flour to thicken it over low heat. Add chicken stock if you want more of it. Add pieces of left over chicken into the gravy. There are no 11 herbs and spices in it, only black pepper, salt, and lots of MSG (Accent). [Al S.](https://www.food.com/user/2002220987) Reply 4. [![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_70,ar_1:1/v1/gk-static/gk/img/avatar/fruit-kebab.png)](https://www.food.com/user/2003135636) dalmation [bturner3065](https://www.food.com/user/2003135636) Reply 5. [![](https://graph.facebook.com/v2.12/10156808704857320/picture?type=square)](https://www.food.com/user/2002289747) Has anyone made this in an air fryer? If so, what temperature and how many minutes did you use? [Angel M.](https://www.food.com/user/2002289747) Reply See 2 Replies see 4 more questions Advertisement Want a Second Helping? Sign up for our newsletter to get recipes, easy dinner ideas, tasty treats and more delivered straight to your inbox. By entering your email address, you agree to our [Terms of Use](https://corporate.discovery.com/visitor-agreement/) and acknowledge the [Privacy Policy](https://www.wbdprivacy.com/policycenter/b2c/). [Food.com](https://www.food.com/) and [its affiliates](https://www.wbdprivacy.com/policycenter/affiliates/) may use your email address to provide updates, ads, and offers. To withdraw your consent or to learn more about your rights, see the [Privacy Policy](https://www.wbdprivacy.com/policycenter/b2c/). ## Reviews Write A Review 1. [![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_70,ar_1:1/v1/gk-static/gk/img/avatar/burger.png)](https://www.food.com/user/2022952) This was awsome! My family says it's better than KFC. Don't change a thing. I tried double dipping it because some of the family like a thicker breading and I also dipped it once. Both were great! I also mixed up alot of the flour/spices and put it in a container as I never know from time to time how much chicken I will be making. This makes it easier when I need just a little more breading but not a full batch. I will keep this as one of my favorite recipes. [Gabmstr](https://www.food.com/user/2022952) Reply 49 2. [![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_70,ar_1:1/v1/gk-static/gk/img/avatar/pasta.png)](https://www.food.com/user/1201451) Oh my goodness! This is perfect! I do remember how Kentucky Fried Chicken tasted, but i think this is even better! We ate every piece, just the two of us. I wish there were ten stars to give. [MerryKitchenMaid](https://www.food.com/user/1201451) Reply 44 3. [![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_70,ar_1:1/v1/avatars/48_medthumb_hor.gif)](https://www.food.com/user/120264) Excellent! If you follow the instructions this is easy to make and delish. Everyone ate more than usual, it was that good. Donna [DonnaColorado Johnson](https://www.food.com/user/120264) Reply 42 4. [![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_70,ar_1:1/v1/gk-static/gk/img/avatar/fruit-kebab.png)](https://www.food.com/user/326970) This is just great - and so close to the original recipe that I couldn't tell the difference. I made the coating but didn't have any white pepper (I will definitely go get some for next time). My chicken wings had been soaking in buttermilk, and this worked great! The chicken fried up crispy and delicious. I will try the method as writtten for the next round, and there will be a next round. I have missed having KFC breading in our house, and am glad to have it back - I will use this flour when I do fish, or vegies, or any other place that a seasoned flour could be used! Thanks, saves me from deconstructing it - I don't think I could have done as good a job anyways! Very authentic job - well done\! [less2saw](https://www.food.com/user/326970) Reply 42 5. [![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_70,ar_1:1/v1/gk-static/gk/img/avatar/burger.png)](https://www.food.com/user/24928) Very good! I made a double batch and went ahead and mixed the flour mixture with it. I had 5 chicken legs and it only took 3or4 Tbsp. of the mixture to coat them real good. I did everything exact except I did\`nt have mace, I had all the other spices and herbs Although I made my own self rising flour recipe from Zaar, and just used regular flour instead of the Wondra. I\`m going to put the rest of the whole flour/spice mixture in a container and put in the freezer, that way I\`ll be ready to go, just do the brine and dip the chicken in egg and then the flour/ spice mixture and fry. Again, we loved it and now I have the mixture ready, so, super easy next time I make it! Its going into my Favorites/ make again folder. Thanks so much for posting. [RECIPE ADDICT](https://www.food.com/user/24928) Reply 42 see 41 more reviews Advertisement ### Tweaks 1. [![](https://graph.facebook.com/678258444/picture?type=large)](https://www.food.com/user/2000160314) Amazing! It's as close as any other KFC hack I've ever tried. I did substitute one cup of flour for a cup of cornstarch because the wife like the extra crispy variety. [Ricardo Quiles](https://www.food.com/user/2000160314) Reply 2 2. [![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_70,ar_1:1/v1/gk-static/gk/img/avatar/pasta.png)](https://www.food.com/user/64203) I did a double dip for thicker breading and also used flour instead of the egg white powder. Good recipe\! [Dine Dish](https://www.food.com/user/64203) Reply 1 ## RECIPE SUBMITTED BY [![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_112,ar_1:1/v1/food_avatar/40911041/FHsjWL5SlSjD9QDWVj27_Spice%2520Guru.jpg)](https://www.food.com/user/945395) [The Spice Guru](https://www.food.com/user/945395) United States Follow Me - [204 Followers](https://www.food.com/user/945395?filter=followers) - [187 Recipes](https://www.food.com/user/945395?filter=recipes) Mathematician... Metaphysician... 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Readable Markdown	12 recipe photos for [KFC Original Recipe Chicken (Copycat)](https://www.food.com/recipe/kfc-original-recipe-chicken-copycat-393795#recipe) [Back to full recipe](https://www.food.com/recipe/kfc-original-recipe-chicken-copycat-393795#recipe) [![photo by Dine Dish](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_960/v1/img/recipes/39/37/95/0nLwbqQd2KP4iuCz1QgA-Fried-Chicken-1.jpg)](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_iw/v1/img/recipes/39/37/95/0nLwbqQd2KP4iuCz1QgA-Fried-Chicken-1.jpg) 3 [![photo by Anonymous](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_960/v1/img/recipes/39/37/95/01470612343.jpeg)](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_iw/v1/img/recipes/39/37/95/01470612343.jpeg) 3 [![photo by Dine Dish](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_960/v1/img/recipes/39/37/95/zYRFLsOYSbmJz5LPT0qm-Fried-Chicken-2.jpg)](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_iw/v1/img/recipes/39/37/95/zYRFLsOYSbmJz5LPT0qm-Fried-Chicken-2.jpg) 2 [![photo by Dine Dish](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_960/v1/img/recipes/39/37/95/mvxoWekRyaEXiFSJWLm2-Fried-Chicken.jpg)](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_iw/v1/img/recipes/39/37/95/mvxoWekRyaEXiFSJWLm2-Fried-Chicken.jpg) 2 "My reverse-engineered recipe for replicating KFC's 'Original Recipe' chicken at home. Yields 8-10 pieces whole fried chicken, or up to 16 drumsticks. For a bulk mix seasoning for quick and easy breading, use Recipe \#453973. PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!" Ready In:3hrs 30mins Ingredients:21 Serves: 4-6 - #### CHICKEN - 1 premium quality fresh young [roasting chicken](https://www.food.com/about/chicken-221), cut-up - #### CHICKEN BRINE - 2 quarts [cold water](https://www.food.com/about/water-459) - 2 tablespoons [morton lite salt](https://www.food.com/about/salt-359) - 2 teaspoons [Accent seasoning](https://www.food.com/about/monosodium-glutamate-798) (optional) - #### BASE MIXTURE (SEE NOTES) - 5 teaspoons nonfat dry milk powder - 1 1⁄2 tablespoons [fine sea salt](https://www.food.com/about/salt-359) - 2 teaspoons egg white powder (cornstarch okay) - 1 teaspoon [Accent seasoning](https://www.food.com/about/monosodium-glutamate-798) (optional) - 1⁄4 teaspoon [garlic powder](https://www.food.com/about/garlic-powder-501) - #### 11 SECRET HERBS AND SPICES - 5 teaspoons ground [peppercorns](https://www.food.com/about/pepper-337) (3 tsps black, plus 2 tsps white) - 2 teaspoons ground dalmatian [sage](https://www.food.com/about/sage-342) - 1 1⁄2 teaspoons [sweet paprika](https://www.food.com/about/paprika-335) - 1 teaspoon [ground coriander](https://www.food.com/about/coriander-983) - 1 teaspoon [ground ginger](https://www.food.com/about/ginger-166) - 1⁄2 teaspoon celery salt - 1⁄2 teaspoon ground savory - 1⁄4 teaspoon [ground allspice](https://www.food.com/about/allspice-161) - 1⁄4 teaspoon [ground cardamom](https://www.food.com/about/cardamom-319) - 1⁄4 teaspoon ground [parsley](https://www.food.com/about/parsley-171) - 1⁄4 teaspoon ground [vanilla bean](https://www.food.com/about/vanilla-bean-175) - #### BREADING FLOUR - 2 cups unbleached bread flour directions - NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT SEASONING) IS IN THE ACTUAL ORIGINAL RECIPE, BUT MAY BE OMITTED IF NECESSARY. EGG WHITE POWDER IS SOLD IN HEALTH FOOD STORES. YOU MAY SUBSTITUTE EGG WHITE POWDER WITH CORNSTARCH. FINELY GRIND REQUIRED HERBS AND SPICES SEPARATELY IN A CLEAN SPICE MILL OR COFFEE GRINDER. USE A PEPPER MILL TO MEDIUM-GRIND TELLICHERRY PEPPERCORNS. I RECOMMEND MCCORMICK BRAND TELLICHERRY BLACK PEPPER AND GROUND GINGER, SPICE ISLANDS BRAND GROUND SAGE AND CARDAMOM, SPICE APPEAL BRAND GROUND SAVORY, AND WILLIAMS-SONOMA BRAND GROUND TAHITIAN VANILLA BEAN. CHICKEN NOTES: DO NOT DOUBLE-BREAD CHICKEN SINCE IT PLACES AN EXCESS OF SODIUM AND SPICES ONTO FINAL PRODUCT AND COMPROMISES AUTHENTICITY (IF YOU INSIST ON DOUBLE-BREADING, DIFFUSE THE BREADING MIX FIRST BY ADDING A LITTLE MORE UNSEASONED FLOUR). BRINING BONELESS CHICKEN SHOULD BE DONE MUCH MORE QUICKLY (NO MORE THAN 45 MINUTES, TO AVOID OVER-SATURATION OF SALT). BONELESS CHICKEN COOKS MUCH MORE QUICKLY THAN BONE-IN CHICKEN (BE CAREFUL TO NOT OVERCOOK!). FRYING FAT NOTES: ALWAYS BEGIN WITH FRESH VEGETABLE OIL. AFTER USING LET IT COOL. FILTER, THEN REFRIGERATE TIGHTLY SEALED TO YIELD 6-12 FRYING BATCHES, REPLENISHING OIL AS NEEDED. - RINSE and blot chicken; CUT chicken into 8 pieces (or 10 pieces with breast portions cut in half); MIX 2 quarts (8 cups) cups cold water with 2 tablespoons Morton Lite Salt (OR 2 tablespoons fine sea salt), and 2 teaspoons Accent seasoning in a large container with an accompanying lid, until dissolved; ADD chicken pieces; COVER and transfer to refrigerator; MARINATE chicken at least 4 hours in refrigerator. NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE MARINADE WITH CHICKEN, COVERED, OVER LOW HEAT UNTIL HEATED THROUGH, TURNING ONCE). - MEASURE the BASE MIXTURE and 11 SECRET HERBS AND SPICES into a large re-sealable container; BREAK up any clumps (and nonfat milk granules) using the back of a spoon; SEAL the container with mixture; SHAKE to mix well; OPEN container and add the BREADING FLOUR (2 cups unbleached bread flour), then seal the container again; SHAKE well until thoroughly combined. - REMOVE chicken from brine; PLACE one piece chicken at a time into the breading mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken until evenly and generously breaded; PLACE breaded chicken piece onto a rack to rest; REPEAT with remaining pieces chicken; ALLOW breaded chicken to absorb the breading for a few minutes before frying. - ADD the manufacturer's recommended amount frying oil for deep-frying; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge). - CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration). - FRY chicken between 15-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); BLOT chicken lightly to absorb excess oil; PLACE cooked chicken into a large resealable container to steam (the steam will soften the breading for added Original Recipe authenticity. If you prefer crisp breading, skip this procedure). - MAINTAIN frying fat temperature for each new batch and repeat the same cooking/steaming procedures for the remaining chicken. - REHEAT chicken if necessary before serving in a microwave oven, using a reduced-power setting, as if reheating 2 frozen pastries, pausing in intervals to turn chicken for even heating if necessary. - SERVE and enjoy\! ## Questions & Replies ![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/taco.png) see 4 more questions Want a Second Helping? Sign up for our newsletter to get recipes, easy dinner ideas, tasty treats and more delivered straight to your inbox. To withdraw your consent or to learn more about your rights, see the [Privacy Policy](https://www.wbdprivacy.com/policycenter/b2c/). see 41 more reviews
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