KFC’s Original Recipe is a secret formula that has been used since the company was founded in 1952. The recipe has remained unchanged over the years, and it remains to be one of the most popular menu items.

KFC’s Original Recipe is the original recipe that has been used since the first restaurant opened in 1952. The genuine kfc secret recipe was created by Colonel Harland Sanders and it consists of 11 herbs and spices.

The chicken must be marinated before cooking. The Colonel’s initial method of preparing his chicken was to marinade it. The following marinade recipe is still used at KFC today for the Crispy Strips, which are marinated daily in batches of 40 to 80 pounds of chicken. However, the quantity of marinade used is only enough for approximately 15 pounds of chicken.

BBQ Baked Beans from KFC

Ingredients:

  • 2 cans tiny white beans, 15 oz (with liquid)
  • a couple of teaspoons of water
  • cornstarch, 1 tablespoon
  • ketchup, 1/2 cup
  • 1 pound of sugar (dark brown)
  • 2 tbsp white wine vinegar
  • 4 teaspoons fresh onion, minced
  • 2 cooked bacon slices, crumbled
  • 1/2 teaspoon mustard powder
  • salt (1/4 teaspoon)
  • a pinch of black pepper
  • a pinch of garlic powder

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Fill a covered casserole dish halfway with the contents of two 15-ounce cans of beans.
  2. In a small dish, whisk together the water and cornstarch until the cornstarch is completely dissolved. Incorporate the mixture into the beans.
  3. Cover the dish with the other ingredients and stir them into the beans.
  4. Bake for 90 minutes, or until the sauce has thickened somewhat. Every 30 minutes, give it a stir. After removing the beans from the oven, let them rest for 5 to 10 minutes before serving. Serves 4–6 people

BBQ Sauce for Pork from KFC

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Ingredients:

  • 2 1/2 cup liquid
  • Vinegar, 1/4 cup
  • 1 teaspoon of sugar
  • 3 teaspoons cayenne pepper
  • 2 teaspoons melted butter
  • 3 teaspoons kosher salt
  • 1/4 cup onion, chopped
  • 1 garlic clove, minced
  • 1 teaspoon cayenne
  • Chili powder (two tablespoons)
  • 1 teaspoon cayenne pepper
  • 1 teaspoon powdered mustard
  • 3 TBS WORCESTERSHIRE SEASONING

Instructions:

  1. In a saucepan, combine all of the ingredients.
  2. Bring to a boil, continuously stirring.
  3. Reduce heat to low and cook for 5 minutes.
  4. Allow to cool overnight before using.
  5. Beginning at the beginning of the cooking phase, baste the meat with this.
  6. Baste and flip pork until a meat thermometer reads 170 degrees (takes about 20 minutes for country ribs.)

Buttermilk Biscuits from KFC

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Ingredients:

  • 1 pound of butter
  • a quarter cup of club soda
  • 1 beaten egg
  • 3/4 gallon buttermilk
  • 1 teaspoon kosher salt
  • Bisquick Biscuit Mix, 5 CUP

Instructions:

  1. Preheat the oven to 450 degrees Fahrenheit.
  2. Combine all of the ingredients in a mixing bowl. Hand-knead the dough until it is smooth.
  3. Use flour to coat your hands. On waxed paper, pat the dough flat to a 3/4-inch thickness and cut biscuits with a biscuit cutter.
  4. Bake for 12 minutes, or until golden brown, on a prepared baking sheet. When they come out of the oven, brush with melted butter. This recipe makes 18 biscuits.

Cole Slaw from KFC

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Ingredients:

  • 8 cups cabbage, finely chopped (about 1 head)
  • 1/4 cup carrots, shredded (1 medium carrot)
  • 2 tablespoons onion, minced
  • 1/3 cup sugar, granulated
  • a half teaspoon of salt
  • a quarter teaspoon of pepper
  • a quarter cup of milk
  • mayonnaise (1/2 cup)
  • a quarter cup of buttermilk
  • white vinegar, 1 1/2 tblsp.
  • lemon juice, 2 1/2 tblsp.

Instructions:

  1. Make sure the cabbage and carrots are very finely diced (about the size of rice).
  2. In a large mixing basin, whisk together the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice until smooth. Mix in the cabbage, carrots, and onion well.
  3. Before serving, cover and chill for at least 2 hours.
  4. Serves 1012 people.

Corn Muffins from KFC

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Ingredients:

  • 1 pound of flour
  • 1 pound of cornmeal
  • 1/2 cup sugar
  • 1 tablespoon powdered baking soda
  • a half teaspoon of salt
  • 1/2 cup softened butter
  • 1 gallon half-and-half
  • 1 gently beaten egg

Instructions:

  1. Preheat the oven to 400 degrees Fahrenheit. 9 muffin tins should be greased.
  2. Combine the flour, cornmeal, sugar, baking powder, and salt in a large mixing basin.
  3. as well as salt Mix in the butter until the mixture is crumbly. Combine the ingredients in a separate bowl.
  4. fold in the liquid mixture into the flour half and half with the egg
  5. mixture. Fill tins to the brim with the mixture. 25 minutes in the oven

Extra Crispy KFC

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Ingredients:

  • 1 fried chicken (whole, chopped up)
  • 6 and a half cups of shortening

Coating:

  • 1 beaten egg
  • 1 gallon of milk
  • flour (two cups) (all-purpose)
  • salt, 2 1/2 teaspoons
  • 3/4 teaspoon of black pepper
  • MSG, 3/4 teaspoon
  • 1/8 teaspoon powdered garlic
  • a quarter teaspoon of baking powder

Instructions:

  1. Trim the chicken parts of any extra skin and fat. In a deep fryer, preheat the shortening to 350 degrees.
  2. In a medium mixing basin, whisk together the beaten egg and milk.
  3. Combine the remaining coating ingredients in a medium bowl (flour, salt, pepper, and MSG). After the chicken has marinated, drain the excess liquid by placing each piece on paper towels.
  4. Working with one piece at a time, dip the chicken in the egg and milk mixture, then coat it in the dry flour mixture, the egg and milk combination again, and finally back into the flour.
  5. Make certain that each item is well-coated. Stack the chicken on a platter or a cookie sheet until all of the pieces are coated.
  6. Drop the chicken into the heated shortening one piece at a time.
  7. Fry half of the chicken (4 pieces) at a time for 12 to 15 minutes, or until golden brown.
  8. To ensure that each piece of chicken cooks evenly, stir the chicken halfway during the cooking time.
  9. Before eating, drain the chicken on a rack or towels for approximately 5 minutes.

Extra Crispy Strips from KFC

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Ingredients:

Marinade:

  • 4 quarts water
  • 1 teaspoon of salt
  • MSG (half a teaspoon)

Coating:

  • 1 egg, beaten
  • 1 gallon of milk
  • 2 cups flour (all-purpose)
  • salt, 2 1/2 teaspoons
  • 3/4 teaspoon of black pepper
  • MSG, 3/4 teaspoon
  • 1/8 teaspoon powdered garlic
  • a quarter teaspoon of baking powder

Instructions:

  1. 6 chicken breasts, cut into strips… In a deep fryer, preheat the shortening to 350°F.
  2. Preheat oven to 350 degrees. 1 egg and 1 cup milk, whisked together The chicken should be dipped in the egg mixture.
  3. The chicken should be dipped in the coating. Fry a few at a time in the fryer until golden brown.
  4. The color is golden brown, and it floats. Place the chicken on a wire rack to drain for 5 minutes.

KFC Gravy

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Ingredients:

  • 1 tablespoon shortening (vegetarian)
  • 5 tblsp flour (all-purpose)
  • 1 can chicken broth (Campbell’s) (plus 1 can of water)
  • salt (1/4 teaspoon)
  • MSG or Accent Flavor Enhancer, 1/8 teaspoon
  • 1/8 teaspoon black pepper, ground

Instructions:

  1. To begin, create a roux in a medium skillet over low heat by mixing the shortening and 1 1/2 tablespoons of flour.
  2. Heat for 20–30 minutes, stirring often, until the mixture is a dark chocolate brown. Remove the roux from the heat and mix in the other ingredients in the pan.
  3. Return the saucepan to the fire, increase the heat to medium, and bring the gravy to a boil.
  4. Reduce the heat to low and cook for 15 minutes, or until the sauce has thickened. This recipe yields approximately 3 cups.

Honey Barbecued Wings from KFC

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Ingredients:

  • 20 chicken wings with the tips cut off
  • 2 cups flour
  • 2 eggs
  • 2/3 gallon milk
  • 1 KC Masterpiece Original BBQ Sauce bottle
  • 1 tablespoon honey
  • oil suitable for deep frying

Instructions:

  1. Remove the wingtips off the chicken wings and cut the remaining two sections in half.
  2. Remove any extra water by shaking it off. In a mixing dish, whisk together the eggs and milk. Remove from the equation.
  3. Combine the BBQ sauce and honey in a mixing bowl.
  4. Remove from the equation. Put the flour in a bag and toss the wings in it to coat them gently. Toss the wings back into the bag after rolling them in the egg wash.
  5. To give the BBQ sauce something on cling to, you’ll need a thick layer of flour. Rep 2–3 times more.
  6. Use your deep fryer or preheat a big skillet. Heat the oil until it is very hot (around 350F).
  7. Fry the wings until golden brown on both sides. Remove the pan from the oven and drain on paper towels.
  8. Preheat the oven to 325 degrees Fahrenheit.
  9. Place each wing on a greased baking sheet after dipping it in the BBQ sauce. Make sure the parts don’t come into contact with one another.
  10. Bake for 15–20 minutes, or until they’ve lost their gleam.

Macaroni and Cheese from KFC

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Ingredients:

  • 6 pints water
  • 1 and a third cup elbow macaroni
  • Velveeta cheese, 4 oz.
  • 1/2 cup cheddar cheese, shredded
  • 2 tablespoons milk (whole)
  • salt (1/4 teaspoon)

Instructions:

  1. In a medium saucepan, bring water to a boil over high heat.
  2. Cook the elbow macaroni in the water for 10 to 12 minutes, or until it is cooked, stirring periodically.
  3. Prepare the cheese sauce while the macaroni is cooking by mixing the other ingredients in a small saucepan over low heat.
  4. As the cheese melts into a smooth consistency, stir often.
  5. When the macaroni is done, strain it and return it to the same pan, but this time without the water.
  6. In the same pan, add the cheese sauce and stir gently until the macaroni is thoroughly covered. Serve quickly while the food is still hot.

Macaroni Salad from KFC

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Ingredients:

  • Macaroni 1 pound Elbows
  • 1/4 cup finely sliced carrots
  • 1 tbsp Onion, Minced
  • 1/4 cup celery, finely chopped
  • 2 c. service food Dressing for Cole Slaw
  • a pinch of white pepper

Instructions:

  1. Follow the package instructions for cooking macaroni noodles.
  2. Allow to drain and cool.
  3. Combine all of the ingredients in a large mixing basin.
  4. Refrigerate for 2 hours before serving.

Mashed Potatoes from KFC

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Ingredients:

  • 2 1/2 cups potato flakes (Idaho)
  • 1 margarine stick
  • 2 teaspoons melted butter
  • 2 1/2 cup boiling water
  • 3/4 gallon of milk
  • 1 teaspoon kosher salt

Instructions:

  1. Heat the water and stir in the butter and margarine until they are completely melted.
  2. Cook for 2 minutes after adding the salt.
  3. Mix in the flakes until the mixture resembles normal potatoes.
  4. Add milk until it reaches the desired consistency.
  5. Serve with gravy on the side. 6 people

Original KFC Recipe

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Ingredients:

  • Crisco Shortening, 6 CUP
  • 1 well-beaten egg
  • 2 quarts of milk
  • Flour, 2 cups
  • 2 teaspoons pepper (ground)
  • 3 teaspoons of salt
  • MSG, 1 teaspoon
  • 1/8 teaspoon powdered garlic
  • 1 paprika dash
  • 2 chickens fried, sliced into 6 pieces

Instructions:

  1. Heat the shortening in the pressure cooker over medium heat until it reaches 400 degrees Fahrenheit.
  2. Combine the egg and milk in a small bowl.
  3. Combine the remaining six dry ingredients in a separate bowl.
  4. Dip each piece of chicken in the milk until it is completely saturated.
  5. Coat the wet chicken with the flour mixture until it is completely covered.
  6. Drop the wrapped chicken pieces into the shortening in groups of four or five and close the lid.
  7. Cook for 10 minutes once the pressure has built up.

Pot Pie from KFC

Kentucky-Fried-Chicken-Original-Recipes

Ingredients:

  • 3 big peeled and sliced potatoes
  • 2/3 cup peas, frozen
  • 1 drained big can of chicken
  • 4 carrots, tiny cut
  • 2 cream of chicken soup cans
  • 1 gallon of milk
  • 2 Teaspoons Onion
  • Msg with a dash

Instructions:

  1. In boiling water, sauté onions, potatoes, and carrots until completely cooked.
  2. Drain the veggies and set aside.
  3. Mix in the chicken and chicken soup until the mixture is thick but not too thick.
  4. To create the crust, follow the directions in this book for making biscuits and rolling them out thin. Brush the top of the pie with butter and center the crust on top.
  5. Preheat the oven to 350°F and bake for 20 to 25 minutes, or until the top is golden brown.

Potato Salad from KFC

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Ingredients:

  • russet potatoes, 2 pound
  • 1 tablespoon mayonnaise
  • 4 tablespoons relish (sweet pickles)
  • sugar (four teaspoons)
  • 2 teaspoons white onion, minced
  • 2 tablespoons mustard powder
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon celery, minced
  • 1 teaspoon pimentos, chopped
  • 1/2 teaspoon carrot shredded
  • 1/4 teaspoon parsley (dry)
  • a quarter teaspoon of pepper
  • a pinch of salt

Instructions:

  1. Peel the potatoes lightly (you don’t have to get all of the skin off), then cut them into bite-size pieces and boil for 7-10 minutes in 6 cups boiling, salted water.
  2. When done, the potato chucks should be soft but somewhat tough in the center.
  3. Using cold water, drain and rinse the potatoes. In a medium mixing basin, whisk together the remaining ingredients until smooth. Into a large mixing basin, pour the drained potatoes.
  4. Mix the dressing into the potatoes until everything is thoroughly mixed.
  5. Refrigerate for at least 4 hours after covering. It’s better to leave it overnight.

Potato Wedges from KFC

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Ingredients:

  • Frying safflower oil safflower oil safflower
  • 5 Wedges cut from baking potatoes
  • 1 quart of milk
  • 1 egg
  • 1 pound of flour
  • 2 teaspoons of salt
  • 1 teaspoon of black pepper
  • MSG (half a teaspoon)

Instructions:

  1. Preheat the oven to 375 degrees Fahrenheit. Potatoes should be cut into 16 to 18 wedges with equal sides.
  2. In a large mixing basin, whisk together the egg and milk until well combined.
  3. In a large mixing basin, combine the dry ingredients.
  4. Place some potatoes in the milk and egg mixture, then into the flour mixture until completely covered. Fry for 5 minutes in a deep fryer.

Chicken Rotisserie Style from KFC

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Ingredients:

  • a quarter cup of oil
  • 1 teaspoon of honey
  • Lime juice, 1 tablespoon
  • a quarter teaspoon of paprika
  • a pinch of salt
  • 4 skinless chicken breast halves

Instructions:

  1. In a saucepan, combine all ingredients and cook just enough to melt the honey. Place 4 chickens in a row.
  2. In a square baking dish or pan coated with Pam, place skin-side up breast halves.
  3. Bake uncovered at 400°F for 35–40 minutes, basting occasionally but without flipping the chicken.
  4. 3–4 times throughout the baking process, or until well browned.
  5. After removing the baking dish from the oven, firmly wrap it in foil and set aside for 15 to 20 minutes before serving.

Enjoy

All of the recipes are available in PDF format.


Colonel Harland Sanders, who was born on September 9, 1890, started franchising his chicken company when he was 65 years old. His Kentucky Fried Chicken company has evolved to become one of the world’s biggest retail food service networks. Colonel Sanders, the founder of the quick-service restaurant industry, has become an icon of entrepreneurship.

The Colonel’s “finger-licking’ delicious” chicken dinners are distributed to over two billion people each year. Not just in North America, however. The Colonel’s food may be found in over 82 countries across the globe. Colonel’s father died when he was six years old. His mother, who was young at the time, was compelled to work. Harland was responsible for his three-year-old sibling and infant sister. This meant I had to do a lot of the cooking for the family. He had mastered a number of regional cuisines by the age of seven. He obtained his first job working on a neighboring farm for $2 a month when he was ten years old. When he was 12, his mother remarried, and he moved from Henryville, Indiana, to Greenwood, Indiana, to work on a farm. Over the following several years, he worked as a streetcar conductor in New Albany, Indiana, aged 15 years old, and then as a 16-year-old private in Cuba for six months.

Following that, he worked as a railroad fireman, studied law by correspondence, practiced in justice of the peace courts, sold insurance, managed an Ohio River riverboat ferry, sold tires, and ran service stations. Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel Colonel

He didn’t have a restaurant back then, so he served customers from his own dining table at his service station’s living quarters. He relocated across the street to a hotel and restaurant that could accommodate 142 people as more people came simply for meals.

He refined his secret mix of 11 herbs and spices, as well as the fundamental cooking method, over the following nine years. Sander’s popularity increased as we matured.

In 1935, Governor Ruby Laffoon appointed him a Kentucky Colonel for his contributions to the state’s cuisine.

His restaurant was originally mentioned in Duncan Hines’ “Adventures in Good Eating” in 1939. A new interstate highway was intended to bypass the town of Corbin in the early 1950s.

The Colonel auctioned off his operations after realizing that his company was coming to an end. He was forced to live on his $105 Social Security payments after paying his expenses.

The Colonel dedicated himself to the chicken franchise company he began in 1952, confident in the quality of his fried chicken. He drove around the nation from restaurant to restaurant, preparing batches of chicken for the owners and workers of the establishments.

If the response was positive, he signed a handshake agreement that specified a nickel payment to him for each chicken the restaurant sold. Colonel Sanders’ chicken had more than 600 franchised locations in the United States and Canada by 1964. He sold his stake in the US business for $2 million to a group of investors that included John Y. Brown Jr., the governor of Kentucky from 1980 to 1984.

The Colonel continued to serve as the company’s public face. The Colonel was voted the world’s second most recognized celebrity in 1976 by an independent poll. Kentucky Fried Chicken Corporation expanded quickly under the new proprietors. On March 17, 1966, it became public, and on January 16, 1969, it was listed on the New York Stock Exchange.

On July 8, 1971, Heublein Inc. paid $285 million for KFC Corporation, which had more than 3,500 franchised and company-owned restaurants throughout the globe.

When Heublein Inc. was purchased by Reynolds in 1982, Kentucky Fried Chicken became a subsidiary of R.J. Reynolds Industries, Inc. (now RJRNabisco, Inc.). KFC was purchased for $840 million by PepsiCo, Inc. in October 1986 from RJR Nabisco, Inc. Colonel Sanders, in his restaurant in Corbin, Ky., in the early 1930s, was constantly experimenting with food. He started mixing this and that to the flour for frying chicken and ended up with something that tasted fairly decent. Customers had to wait another 30 minutes as he cooked it on an iron skillet. He felt the wait had been much too lengthy. The majority of other eateries that served “Southern” fried chicken did it in deep fat.

Although it was faster, the flavor was not the same. In the late 1930s, the Colonel attended a demonstration of a “newfangled gadget” called a pressure cooker. Green beans were prepared during the presentation and came out delicious and perfectly cooked in only a few minutes. This prompted him to ponder. He was curious as to how it would work on chicken. He got one of the pressure cookers and tweaked it a little.

After much trial and error with cooking time, pressure, temperature, and level, Eureka! He’d figured out how to cook chicken fast and under duress while producing the finest chicken he’d ever eaten. Today, several different types of cookers are utilized to prepare Original Recipe Chicken.

But, as this now-famous Kentuckian proved, every one of them fries under pressure. The original pressure cooker used by Colonel Sanders is still in use. The Colonel Sanders Museum at KFC’s Restaurant Support Center in Louisville has it on display.

The kfc recipe leaked 2020 is a leak of the KFC original recipes.

Frequently Asked Questions

What are the Colonels 11 secret herbs and spices?

The Colonels 11 secret herbs and spices are a list of ingredients that can be used in cooking. They are often referred to as the 11 herbs and spices or Colonels secret blend.

Why did KFC change their original recipe?

KFC changed their original recipe to be more healthy.

What is the secret to Kentucky Fried Chicken?

The secret to KFC is in the batter. They use a special blend of 11 herbs and spices that are not found in any other recipe.

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