11 Herbs and Spices Fried Chicken: The Ultimate Homemade Recipe

Crispy Fried Chicken with 11 Herbs and Spices

There’s something undeniably comforting about perfectly crispy fried chicken. That satisfying crunch giving way to tender, juicy meat is the ultimate comfort food experience that transcends cultures and generations. While many fast-food chains have their own versions, there’s one blend of seasonings that has achieved legendary status – the famous 11 herbs and spices. Today, we’re sharing our take on this iconic recipe that you can make right in your own kitchen.

What makes this recipe special isn’t just the unique blend of herbs and spices, but the techniques we use to ensure that perfect crispy coating that stays crunchy long after cooking. The secret lies in the buttermilk marinade, the special flour dredge technique, and of course, that proprietary blend of seasonings that creates flavor in every bite.

The Story Behind the Famous 11 Herbs and Spices

The original 11 herbs and spices blend is one of the most closely guarded recipes in the fast-food industry. Created by Colonel Harland Sanders in the 1940s, the exact formulation remains locked away in a vault, with various components reportedly mixed at different facilities to maintain secrecy.

Over the years, many have attempted to recreate this iconic blend. In 2016, a significant breakthrough occurred when a relative of Colonel Sanders shared what was claimed to be the original recipe with a Chicago Tribune reporter. While the company has never confirmed its authenticity, food enthusiasts and chefs worldwide have tested it with impressive results.

Our recipe incorporates elements from various sources, including this widely circulated formulation, with slight adjustments to create what we believe is the perfect balance of flavors that will give you that nostalgic taste while potentially improving upon the original.

Ingredients You’ll Need

For the Chicken Marinade:

• 8 pieces of chicken (combination of thighs, drumsticks, wings, and breasts)
• 2 cups buttermilk
• 1 large egg
• 2 teaspoons salt

For the Famous 11 Herbs and Spices Flour Mixture:

• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon celery salt
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 tablespoon black pepper
• 1 tablespoon dried mustard
• 4 tablespoons paprika
• 2 tablespoons garlic salt
• 1 teaspoon ground ginger
• 3 teaspoons white pepper
• 1 teaspoon cayenne pepper (adjust according to your spice preference)

For Frying:

• Vegetable oil or peanut oil (enough for deep frying, approximately 2-3 inches in your pot)

Essential Equipment

Before you begin your fried chicken journey, make sure you have these tools on hand for the best results:

• Large mixing bowls for marinating and dredging
• Whisk for combining dry ingredients
• Wire rack set over a baking sheet for resting the coated chicken
• Large, heavy-bottomed pot or deep fryer
• Cooking thermometer to monitor oil temperature
• Tongs for safely handling chicken
• Paper towels for draining excess oil

Step-by-Step Instructions

Preparing the Marinade

The journey to perfect fried chicken begins with a proper marinade. Buttermilk is the secret weapon here – its acidity helps tenderize the meat while adding tanginess that balances the rich flavors to come.

1. In a large bowl, combine 2 cups of buttermilk with 1 large egg and 2 teaspoons of salt.
2. Whisk until well incorporated and smooth.
3. Add your chicken pieces to the mixture, making sure each piece is fully submerged.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, though overnight marination will yield even more tender, flavorful results.

For the best flavor penetration, consider scoring the chicken pieces slightly with a knife before marinating, especially for thicker breast portions. This allows the buttermilk mixture to work its way deeper into the meat.

Creating the 11 Herbs and Spices Mixture

The heart and soul of this recipe is undoubtedly the special blend of herbs and spices that creates that unmistakable flavor profile.

1. In a separate large bowl, combine the flour and cornstarch. The cornstarch is crucial as it helps create that extra-crispy texture.
2. Add all 11 herbs and spices: celery salt, thyme, basil, oregano, black pepper, dried mustard, paprika, garlic salt, ground ginger, white pepper, and cayenne pepper.
3. Whisk thoroughly until all ingredients are evenly distributed throughout the flour mixture.

Here’s a chef’s secret: take about 1/4 cup of your buttermilk marinade and add it to the flour mixture. Using your fingertips, work it in until the mixture develops a slightly crumbly, pea-like texture. These little clumps will stick to the chicken and create extra-crunchy bits in the coating!

The Double-Dredge Technique

To achieve that thick, craggy coating that’s the hallmark of great fried chicken, we’ll use a double-dredge technique:

1. Remove a piece of chicken from the buttermilk marinade, allowing excess liquid to drip off.
2. Place it in the flour mixture and press the coating firmly onto all sides of the chicken.
3. Shake off excess flour and dip the chicken back into the buttermilk mixture briefly.
4. Return to the flour mixture for a second coating, pressing firmly again to create a substantial crust.
5. Place the double-coated chicken on a wire rack and repeat with remaining pieces.

Allow the coated chicken to rest on the wire rack for about 15-20 minutes. This resting period helps the coating adhere better to the chicken and results in less coating falling off during frying.

Frying to Perfection

The frying process is where many home cooks struggle, but with these precise techniques, you’ll achieve restaurant-quality results:

1. Fill a heavy-bottomed pot with about 2-3 inches of vegetable or peanut oil.
2. Heat the oil to exactly 350°F (175°C). Use a cooking thermometer for accuracy – temperature control is absolutely crucial.
3. Carefully lower 3-4 pieces of chicken into the hot oil, being careful not to overcrowd the pot.
4. Maintain the oil temperature between 325-350°F throughout cooking. Adjust your heat as needed.
5. Fry chicken until golden brown and crispy, about 12-14 minutes for larger pieces and 8-10 minutes for smaller pieces.
6. Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F.
7. Remove chicken with tongs and place on a clean wire rack set over a baking sheet to drain excess oil.

A pro tip: never place fried chicken directly on paper towels, as this can create steam that softens your perfectly crispy coating. Always use a wire rack to maintain maximum crispiness!

Serving Suggestions

This crispy, herb-infused chicken pairs beautifully with classic sides. Consider serving with:

• Creamy mashed potatoes and gravy
• Buttery corn on the cob
• Tangy coleslaw
• Flaky buttermilk biscuits
• Mac and cheese
• Southern-style green beans

For the complete experience, drizzle a bit of honey over your chicken right before serving – this sweet touch contrasts beautifully with the savory seasoning blend and adds another dimension to the flavor profile.

Storage and Reheating Tips

If you somehow have leftovers (which is rare with this recipe!), here’s how to store and reheat them while maintaining that coveted crispiness:

• Allow chicken to cool completely before refrigerating.
• Store in an airtight container for up to 3 days.
• To reheat, place chicken on a wire rack set over a baking sheet.
• Preheat your oven to 400°F (200°C) and heat chicken for 15-20 minutes until crispy and heated through.
• Avoid microwaving, as this will create soggy coating.

Troubleshooting Common Problems

Frequently Asked Questions (FAQs)

Q: Can I use an air fryer instead of deep-frying?

A: Yes, though the results won’t be identical. Spray coated chicken with oil, cook at 390°F for about 20-25 minutes, flipping halfway through until internal temperature reaches 165°F.

Q: Is it necessary to use all 11 herbs and spices?

A: For the authentic flavor profile, yes. However, if you’re missing 1-2 items, the chicken will still be delicious, just slightly different from the original.

Q: Can I use skinless chicken for a healthier version?

A: While possible, the skin helps the coating adhere and adds flavor and juiciness. Skinless chicken will yield a different result both in texture and taste.

Q: How can I make this recipe gluten-free?

A: Substitute all-purpose flour with a gluten-free flour blend. Make sure your cornstarch is certified gluten-free, and verify that all dried herbs and spices have no gluten additives.

Q: Can I make this recipe ahead for a party?

A: Yes! Fry the chicken up to 2 hours before serving and keep warm in a 250°F oven on a wire rack. For longer storage, refrigerate and reheat as per the storage instructions above.

This crispy, flavorful fried chicken with its special blend of 11 herbs and spices is sure to become a favorite in your recipe collection. The techniques might take a little practice to master, but the results are absolutely worth it – juicy, tender chicken encased in a perfectly seasoned, crunchy coating that will have everyone asking for seconds!

Author

Shinta

 

Shinta is a biotechnologist turned writer. She holds a master's degree in Biotechnology from Karunya Institute of Technology and Sciences and a PG Diploma in cellular and molecular diagnostics from Manipal University. Shinta realised her love for content while working as an editor for a scientific journal.

Read full bio of Shinta