Why You’ll Love This KFC Copy Cat Recipe
If you’ve ever found yourself craving that unmistakable KFC flavor but didn’t want to leave the house, this copycat recipe is about to become your new best friend. I’ve spent years trying to crack the code of those 11 secret herbs and spices, and this blend comes impressively close.
What makes it special? The combination of unexpected ingredients like marjoram and ground sage, plus that surprise addition of tomato soup mix. Trust me, that’s the secret weapon. And unlike the drive-thru, you control the quality of chicken. No more mystery meat. Just crispy, herbaceous perfection whenever the craving strikes.
What Ingredients are in KFC Copy Cat Recipe?
The secret to making KFC at home lies in nailing that distinctive blend of herbs and spices. Colonel Sanders famously guarded his recipe with military-level security, but after years of culinary detective work, food enthusiasts have come remarkably close to replicating that finger-lickin’ good flavor.
This copycat recipe combines a surprising array of pantry staples and specialty spices that, when mixed together, create that unmistakable KFC taste profile we all crave.
- 1 tablespoon rosemary
- 1 tablespoon oregano
- 1 tablespoon ground sage
- 1 teaspoon powdered ginger
- 1 teaspoon marjoram
- 1 1/2 teaspoons thyme
- 3 tablespoons brown sugar (packed)
- 3 tablespoons dry parsley flakes
- 1 teaspoon pepper
- 1 tablespoon paprika
- 2 tablespoons garlic salt
- 2 tablespoons onion salt
- 2 tablespoons chicken bouillon (or 4 cubes, mashed)
- 1 cup tomato soup mix (Lipton tomato cup of soup mix)
The quality of your spices can make or break this recipe. Fresh, aromatic herbs will give you the most authentic result, though dried will work just fine.
And don’t skip the tomato soup mix—it might seem like an odd addition, but it provides that subtle umami undertone that distinguishes real KFC from ordinary fried chicken.
For the best results, store your spice blend in an airtight container away from light and heat. The mixture will stay potent for about three months, giving you plenty of opportunities to perfect your homemade KFC technique.
How to Make This KFC Copy Cat Recipe
Creating that iconic KFC flavor at home starts with preparing the perfect spice blend. Combine 1 tablespoon rosemary, 1 tablespoon oregano, 1 tablespoon ground sage, 1 teaspoon powdered ginger, 1 teaspoon marjoram, and 1½ teaspoons thyme in a blender.
Add 3 tablespoons brown sugar, 3 tablespoons dry parsley flakes, 1 teaspoon pepper, 1 tablespoon paprika, 2 tablespoons garlic salt, 2 tablespoons onion salt, 2 tablespoons chicken bouillon, and 1 cup of Lipton tomato cup of soup mix.
Now, here’s where the magic happens—pulse everything in your blender for 3 to 4 minutes until completely pulverized. If you don’t have a blender, you can rub the mixture through a fine strainer to achieve that powder-like consistency. The finer the blend, the more evenly it’ll coat your chicken.
When you’re ready to fry, mix 1 ounce of your spice blend with 1 cup of flour in a large bowl or paper bag. This ratio is essential—too much spice mix will overwhelm the chicken, while too little won’t give you that signature KFC taste.
Pat your chicken pieces dry (a step many folks skip, but moisture is the enemy of crispy coating), then thoroughly coat each piece in the seasoned flour. For that extra-authentic touch, dip the coated chicken in buttermilk, then back into the flour mixture for a second coating.
Heat your oil to about 350°F—not too hot or the outside will burn before the inside cooks. Gently lower your chicken into the hot oil and fry until it reaches that perfect golden brown crispiness that makes us weak in the knees.
And there you have it—homemade KFC that might just make the Colonel himself a bit nervous.
KFC Copy Cat Recipe Substitutions and Variations
While everyone loves the classic KFC recipe, sometimes you’ll need to make substitutions based on what’s in your pantry.
I’ve found that regular salt works fine in place of garlic or onion salt—just add a bit of garlic or onion powder to compensate.
No tomato soup mix? A tablespoon of tomato paste and a pinch of salt creates a similar flavor profile.
For herb swaps, dried basil can replace marjoram in a pinch.
And honestly, if you’re missing one or two of the eleven spices, your chicken will still turn out delicious. My family never notices when I skip the powdered ginger, which I’m perpetually out of.
What to Serve with KFC Copy Cat Recipe
So what should you serve alongside your perfectly crispy, homemade KFC-style chicken?
I’m partial to classic Southern sides that complement that herb-packed, savory coating. Creamy mashed potatoes with gravy are non-negotiable in my house—the way the gravy mingles with those crispy bits is pure magic.
Coleslaw adds that essential tangy crunch, cutting through the richness.
Don’t forget warm buttermilk biscuits for sopping up every last morsel.
Corn on the cob slathered in butter, mac and cheese, or baked beans round things out nicely.
My grandmother always insisted on sweet tea, which, honestly, completes the experience.
Final Thoughts
This KFC copycat recipe has become my weekend cooking ritual, transforming ordinary chicken into something truly special. The blend of 11 secret spices might seem intimidating at first, but trust me, it’s worth the effort.
I love storing the spice mix in a mason jar, ready for those moments when the fried chicken craving strikes. Have you noticed how the aroma fills your kitchen, making everyone suddenly appear asking what’s cooking?
Finger Lickin’ Good KFC Secret Recipe Clone
Ingredients
Equipment
Method
- Combine all herbs and spices (rosemary, oregano, sage, ginger, marjoram, thyme, brown sugar, parsley, pepper, paprika, garlic salt, onion salt, chicken bouillon, and tomato soup mix) in a blender.
- Pulse the mixture for 3-4 minutes until completely pulverized to a fine powder. If you don’t have a blender, rub the mixture through a fine strainer to achieve a similar consistency.
- Store the spice blend in an airtight container if not using immediately. This makes more than needed for one batch of chicken.
- When ready to cook, mix 1 ounce (about 2 tablespoons) of the spice blend with 1 cup of flour in a large bowl or paper bag.
- Pat chicken pieces completely dry with paper towels to ensure the coating adheres properly.
- Thoroughly coat each chicken piece in the seasoned flour mixture.
- For extra crispiness, dip the coated chicken in buttermilk, then back into the flour mixture for a second coating (optional).
- Heat oil to 350°F in a deep fryer or large pot.
- Carefully lower chicken pieces into the hot oil and fry until golden brown and crispy, and the internal temperature reaches 165°F.
- Remove chicken and drain on paper towels before serving.
