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Recipe for :

Copy-cat Kentucky Fried Chicken

Chef Brian JohnsonThis recipe comes from Chef Brian Johnson who lives in Eden Prairie, Minnesota. He has been in the food service business for over twenty years, and is currently working at General Mills for Aramark as the Catering Chef. He graduated from French Culinary School in the late 1980's and has since worked at restaurants, country clubs, hotels and a health spa.

Kentucky Fried Chicken is loved across the country and there are many recipes online that try to duplicate the great taste of Colonel Sanders tasty treats. After many tries at preparing the perfect chicken I have learned that there are several factors that have a great influence on your finished product.

  • Use Crisco shortening versus vegetable oil, I find that Crisco tends to do a better job at cooking the chicken.
  • Use a well season flour to coat the chicken before frying. Remember those 11 herbs and spices, they are an important factor in the Colonel's recipe.

Here is a recipe for seasoned flour to get you started, and it is just that. Adjust the recipe as you see fit tweaking ingredients until your happy with the results.


3 cups sifted flour
1 teaspoon paprika
2 teaspoon garlic salt
2 teaspoons onion salt
1 teaspoon dried oregano
1 teaspoon dried rubbed sage
1/2 teaspoon dried powdered rosemary
1/2 teaspoon dried powdered thyme
1 teaspoon dried parsley
1 teaspoon salt
1 teaspoon ground black pepper

  • Combine all ingredients.
  • I like to double coat my chicken for extra crispy flavor and texture.

Makes 3 1/2 cups

Chef Brian Johnson