- add review
- #1788
Get that same fried chicken flavor as KFC with this copycat recipe for their secret spices. We all know that the original recipe only has 11 herbs and spices in it but since that's a secret recipe, this version uses alternate ingredients to get that same flavor.
serves/makes:
ready in:
under 30 minutes
12 reviews
5 comments
ingredients
1 tablespoon dried rosemary
1 tablespoon dried oregano
1 tablespoon ground sage
1 teaspoon ground ginger
1 teaspoon dried marjoram
1 1/2 teaspoon dried thyme
3 tablespoons packed brown sugar
3 tablespoons dried parsley
1 teaspoon black pepper
1 tablespoon paprika
2 tablespoons garlic salt
2 tablespoons onion salt
2 tablespoons chicken bouillon granules
1 package instant tomato soup mix
directions
Combine all the ingredients in a blender. Pulse process for 3-4 minutes until blended fine.
Store the spice mixture in an airtight container at room temperature for up to 4 months.
To use, combine 1-2 tablespoons of the mixture with one cup of flour. Use the flour to coat chicken before frying.
nutrition data for kfc chicken secret spices
10 calories, 0 grams fat, 2 grams carbohydrates, 0 grams protein per teaspoon. This recipe is low in fat.
more recipes like kfc chicken secret spices
KING'S HAWAIIAN BREAD
KRYSTAL'S HAMBURGERS
KAHLUA WHITE RUSSIAN
CLASSIC CATALINA SALAD DRESSING
KYOTO STEAK HOUSE TERIYAKI CHICKEN
KEY'S CAFE FAMOUS CARAMEL ROLLS
reviews & comments for kfc chicken secret spices
-
Guest Foodie REVIEW:
April 21, 2019Greetings Everyone, you will find that this recipe is spot on if you use one of these cooking methods that I have used to make this tasty chicken.*(this recipe does not work with straight deep or deep pan frying. Here we go!Method # 1Preheat oven temperature to 350 degrees FBriefly deep-fry the chicken a few minutes until medium brownDrain briefly, then place the chicken on a broiling rack and finish the cooking in the oven for about 20-30 minutes(this why it took the Colonel so long back in the early days)Method # 2"Broasting®"This originated in Wisconsin back in the early 1950'sDrop the chicken directly into the hot oil after coating.Place the pieces of chicken in the hot oil, cooking a few at a time. Fry each piece for two to three minutes or until the coating becomes crisp and lightly golden.Remove the finished pieces of chicken from the hot oil using tongs and transfer them to a Baker's Rack to drain.After frying the chicken, pour off all but 1/4 cup (60 ml) of the oil.ÂAdd 1/4 cup (60 ml) of hot water the same temperature as the oil to the pressure cooker.as well, before continuing.*AVOID USING MORE THAN 1/4 CUP (60 ml) OF OIL IN THE PRESSURE COOKER WHILE THE PRERESSURE COOKING FUNCTION IS ACTIVE. OIL AND OTHER FATS RISE TO A MUCH HIGHER TEMPERATURE THAN WATER AND WATER-BASED LIQUIDS, AND WHEN HEATED IN A PRESSURE COOKER, THE OIL COULD OVERHEAT AND CAUSE INJURY. MAKE SURE THE WATER IS WARM TO HOT WHEN YOU ADD IT TO THE HOT OIL. ADDING COLD WATER COULD PRODUCE STEAM AND CAUSE THE OIL TO SPLATTER.*IT IS STRONGLY RECOMMENDED THAT YOU WEAR OVEN MITTS DURING THIS STEP TO AVOID BURNS FROM THE OIL OR THE HOT PRESSURE COOKER.Put the chicken back in the pressure cooker. Tightly secure the lid onto the pressure cooker and cook the chicken for another 10 to 12 minutes, or until it is no longer pink in the middle.Return the chicken to the basin and cover it.Consult the manufacturer's instructions to determine how to engage the pressure regulator.*The pressure should usually be set to 6-15 PSI . *DO NOT ATTEMPT TO OPEN THE PRESSURE COOKER DURING THE COOKING PROCESS!After the cookingUsing a fork and oven Mitt release pressure valve and allow the vapor to completely escape before unlatching and removing the lid.*ALLOW THE VAPOR TO ESCAPE BEFORE YOU OPEN THE LID!Remove the chicken with tongs and transfer the pieces to a Baker's Rack. Allow the excess oil to drain off for about five minutes.During this time, you are also allowing the chicken to rest and cool.Method # 3 requires one of two types of pressure fryers. The Wear-Ever Chicken Bucket Pressure Fryer or the fa*gor Pressure Magic Pressure-Fryer 9335. If you completely these instructions, and the directions for the instructions manual of manufacturers of Wear-Ever and fa*gor Pressure Fryers, you will be safe , have success with this recipe! I hope this will answer you questions hay 2013
-
Ginny March 21, 2016
Thank goodness I found a very decent recipe. I could never figure out the purpose of the tomato soup.
-
friendlyfam REVIEW:
December 2, 2015I found this recipe by searching for seasoning on pork chops and was glad that someone suggested that as a use because it was out of this world good!
-
deedeelala REVIEW:
September 26, 2014I know this recipe is supposed to be for chicken but it's my favorite seasoning on pork chops!!!
-
happyflapper REVIEW:
July 4, 2014it's easy to make--just blend and store and you have a KFC spice blend whenever your heart desires.
-
slou REVIEW:
October 29, 2013I use this spice mix on any chicken dish.
-
hay2013 September 2, 2013
Can someone please add full description how this should be prepared.
-
CDKitchen Staff Reply:
This is the complete recipe for the spice mix. The directions on how to prepare it are included. This recipe is only for the spices, not for actually making fried chicken.
-
-
Momof2 February 9, 2013
Instead of egg coating, take chicken parts with skin on. Toss in 2cups flour and 2table spoons of baking powder, and 1oz of seasoning, let chicken rest in flour spice mix for an hour in the fridge. Pre-heat oil drop chicken in it will puff up just like KFC, the egg one makes coating hard this version is closer to the texture of KFC.
-
Imitator April 13, 2011
KFC Chicken is not fried. They use pressure cookers and cook the chicken for 20 minutes exactly. Pots should be 1/2 filled with oil
-
cooker REVIEW:
July 28, 2009I tried this recipe, didn't like it very much. It had a sweet taste to me,guessing it came from the italian dressing. I also used the pancake mix and it cooked to fast and i was cooking on medium and it burned, then i used all purpose flour and it cooked ok. As it cooked longer it didn't have the sweet taste but you really couldn't taste the seasonings that was in it. I thought with all the seasonings it would had a better taste.
-
Guest Foodie REVIEW:
July 1, 2009please note i did this and the chicken was not cooked i had to finish it of in the ovem i would suggest partiely cooking the chicken before hand
-
Uncertified Chief May 5, 2009
I have made this recipe several times. I added 1 TBSP Curry,1/4 teaspoon Cayenne Pepper mix 2 oz with a box of tempura and oven fry. With a 1/2 cup of pre-melted crisco. IT IS EXCELLENT!!!!! Though the oregano and thyme could be reduced a little. I thought using flour was a little heavy. PERFECT!!! Five stars for this copy cat dish. We will continue to use this recipe, guest even love it!
-
Bella REVIEW:
September 4, 2008Gary...If you have onion powder and salt in your house, you can make onion salt. Same with garlic powder and salt to make garlic salt.
-
singist REVIEW:
July 23, 2007I use 1 drumstick and 1 thigh per person. This recipe is excellent and whilst not exactly kfc is decidedly tasty. I always skin the chicken and brine it for a good couple of hours. This tenderises it and gives a good replication of the 'pressure' frying that kfc use. Like the contributer above I double dip it with egg and flour mixture. I fry it off until the coating is set then finish it in the oven.
-
Gary REVIEW:
June 27, 2007if you play with the green herbs u can make it nearly perfect. I dunno if the recipe mentions it but it is also best done in the flour mix then dipped in beaten egg and recoated to get a nice thick coating.The leftover oil is also great for making nice flavoured fries as well.and if you haven't got onion salt in the house go get some.Gary
-
wishyouwarehere REVIEW:
June 5, 2007i all so used this recipe 4 of us . the next i will NOT use sage its to sagege taesting aii substitute it with LEMON PEEL OR LEMON PEPPER! THANK YOU
-
berk01220 REVIEW:
May 29, 2006I have used this recipe many times. It isn't exactly like KFC but is VERY TASTY!!! Well worth it.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
');
