Was reading online that the Chicago Tribune has supposedly got the original recipe for KFC.

Found in an old notebook belonging to someone related to the Colonel.

People have made the recipe up and I have edited it down to make it easier for people to read...here it is.

Apparently it tastes very close to the real thing...it may or may not be but worth a try if you like that. I have never eaten KFC but may try the recipe.

KENTUCKY FRIED CHICKEN RECIPE

Fried chicken with 11 herbs and spices

Prep: 30 minutes

Soak: 20-30 minutes

Cook: 15-18 minutes

Makes: 4 servings

INGREDIENTS

2 cups all-purpose flour

2/3 tablespoon salt

1/2 tablespoon dried thyme leaves

1/2 tablespoon dried basil leaves

1/3 tablespoon dried oregano leaves

1 tablespoon celery salt

1 tablespoon ground black pepper

1 tablespoon dried mustard

4 tablespoons paprika

2 tablespoons garlic salt

1 tablespoon ground ginger

1 chicken, cut up, the breast pieces cut in half for more even frying

Expeller-pressed canola oil

 

1 Mix the flour in a bowl with all the herbs and spices; set aside.

 

2 Mix the buttermilk and egg together in a separate bowl until combined. Soak the chicken in the buttermilk mixture at room temperature, 20-30 minutes.

 

3 Remove chicken from the buttermilk, allowing excess to drip off. Dip the chicken pieces in the herb-spice-flour mixture to coat all sides, shaking off excess. Allow to sit on a rack over a baking sheet, 20 minutes.

 

4 Meanwhile, heat about 3 inches of the oil in a large Dutch oven (or similar heavy pot with high sides) over medium-high heat to 350 degrees. (Use a deep-frying thermometer to check the temperature.)

 

 When temperature is reached, lower the heat to medium to maintain it at 350.

 

 Fry 3 or 4 pieces at a time, being careful not to crowd the pot. Fry until medium golden brown, turning once, 15-18 minutes.

 Transfer chicken pieces to a baking sheet covered with paper towels. Allow the oil to return to temperature before adding more chicken. Repeat with remaining chicken.

 

But more important, did it taste like the Colonel’s secret blend of herbs and spices? It came very close, yet something was still missing.

That’s when a reporter grabbed a small container of the MSG flavor-enhancer Accent (how did that get in the test kitchen?) and sprinkled it on a piece of the fried chicken. That did the trick.

Our chicken was virtually indistinguishable from the batch bought at KFC. (Does KFC add MSG? A KFC spokesperson confirms that it does use it in the Original Recipe chicken.)

Bottom line, could this be the Colonel’s secret blend of 11 herbs and spices? We sure think so.

The only folks who can say definitively are the keepers of the recipe at KFC’s parent company, Yum asked, but the company would only say, “Lots of people through the years have claimed to discover or figure out the secret recipe, but no one’s ever been right.”

All we know is the recipe we tested certainly tastes like KFC. And whatever it is, it's finger lickin' good.