So the First Time I Tried This Recipe...

You know how some recipes feel like a rite of passage? Well, this KFC Copycat Chicken with 11 Herb Seasoning is that for me—mostly because my first go was, um, crispy in ways I didn't exactly mean. (Let’s just say the smoke alarm had opinions.) But I kept tinkering (and, okay, occasionally cursing under my breath), and now it’s firmly in my “impress the in-laws or just bribe the kids” file. Plus, it gives me an excuse to break out my silly apron.

Oh, and if you’ve ever been tempted by those mystery buckets at the drive-thru, this one’s for you. I mean, who doesn’t want to play Colonel for a day?

Why You'll Love This (Or, Why I Make It Way Too Often)

I make this when the weather's just a bit gloomy and I need comfort food—that, or when my family is hinting (not so subtly) that “it’s been a while since you made the chicken, Mom.” My family goes absolutely bonkers for it, mostly because it smells like a treat and tastes like a hug (is that weird?). And hey, after a long week, there’s something oddly satisfying about making a mess and ending up with golden, crunchy chicken.

Also, I used to dread deep frying, but honestly, once I got the hang of it (and stopped crowding the pan, oops), it's not as terrifying. Yours might look a bit patchy on the first try—mine sure did! But, truly, nobody ever complains. Unless you run out of dipping sauces... then it's chaos.

What You'll Need (But Don't Panic If You Don't Have Everything)

8 pieces of chicken (I usually do thighs and drumsticks, but any combo works—sometimes I even use boneless thighs if I’m feeling lazy)
2 cups buttermilk—or, when I forget to grab it, 2 cups milk with a big splash of lemon juice. Works a charm.
2 cups all-purpose flour (My gran says sifted is best, but honestly, I just scoop and go.)
2 teaspoon paprika (smoked or sweet, depending how I feel)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil—never noticed a big difference if I skip this, but shh, don’t tell gran
1 teaspoon dried thyme
1 teaspoon celery salt (if you have it—if not, a pinch of regular salt does fine)
1 teaspoon ground black pepper
1 teaspoon ground mustard powder
½ teaspoon ground ginger
½ teaspoon white pepper (sometimes I just double the black pepper instead)
1 tablespoon salt (plus more to taste)
Vegetable oil for frying—my neighbor swears by peanut oil, but any neutral oil works

How I Actually Make It (With a Few Sidetracks)

Soak the Chicken: Throw your chicken in a big bowl. Pour over the buttermilk, making sure every piece gets a good dunk. Cover and stash in the fridge for at least 2 hours, or overnight if you’re more organized than me. (This is when I usually remember I was supposed to start dinner three hours ago.)
Mix the Flour & Spices: In a really big bowl—trust me, you want room—mix the flour, paprika, garlic powder, onion powder, oregano, basil, thyme, celery salt, black pepper, mustard powder, ginger, white pepper, and salt. Use your hands or a whisk; I do both, depending on if I want to feel fancy or not.
Dredging Time: Grab a piece of chicken (letting the excess buttermilk drip off, but don’t obsess), and toss it in the flour mixture. Really press it in there. I mean, get your hands messy. Set aside on a wire rack if you have one, or just a plate if you don’t. Repeat for the rest. (This is where I usually sneak a taste of the flour. Yes, I know it’s weird. But it smells amazing!)
Heat the Oil: Pour oil into a deep skillet (about 2 inches deep) or a Dutch oven. Medium-high heat until it gets to 350°F/175°C. No thermometer? Throw in a little pinch of flour—if it sizzles, you’re golden.
Fry Away!: Fry the chicken in batches—don’t crowd the pan or you’ll get soggy, sad chicken. Flip after 6–8 minutes, then cook the other side another 6–8 (wings and smaller pieces are done quicker; thighs take a little longer). Don’t worry if it looks a bit weird at first—it always does. Chicken should be golden brown and juicy.
Rest the pieces on a wire rack or a paper-towel lined tray. Admire your handiwork. Maybe take a quick photo before everyone pounces.

Notes: I Learned This the Hard Way

If you skip the buttermilk soak, it’s fine, just not as juicy. (But who has time for that every time?)
Some days I double dip: flour, then a quick buttermilk dunk, then flour again. Extra crunchy, extra messy.
Overcrowd the pan and you’ll get pale, sad chicken. Trust me, patience is a virtue I begrudgingly accept here.
If you accidentally burn the first batch, just call it “extra rustic” and move on. We’ve all been there.

Variations I’ve Tried (and a Fail or Two)

Spicy: Add a teaspoon of cayenne. Too much once, and even the dog wouldn’t touch it.
Gluten-Free: I’ve swapped in a gluten-free flour blend—honestly, it’s not the same, but it works in a pinch (see this blend I sometimes use).
Baked: I tried baking instead of frying. Wasn’t terrible, just not as crispy, but hey, fewer dishes.

Equipment (But Improvise If You Must)

Large bowl (or an old ice cream tub if you’re in a pinch)
Wire rack (I actually just use my oven rack over a tray with foil, works fine)
Deep skillet or Dutch oven (I once used a soup pot—bit awkward, but it worked!)
Tongs (or two forks when I can’t find them... which is more often than I’d like to admit)

KFC Copycat Chicken with 11 Herb Seasoning

How to Store This (Not That You'll Have Leftovers)

Pop leftovers in an airtight container, and they’ll keep for up to 2 days in the fridge. Reheat in the oven at 350°F for 15 minutes and it’s almost as good as fresh (okay, actually, I think it tastes even better the next day). Though honestly, in my house it never lasts more than a day!

How I Serve It (Plus Our Weird Family Tradition)

Usually I pile it on a big platter with a stack of napkins and let everyone grab their favorites. I love it with coleslaw and mashed potatoes, or sometimes just white bread and pickles if I’m feeling lazy. Oh, and my uncle insists on hot honey—don’t knock it till you’ve tried it!

Weirdly, my family likes to eat it picnic-style on the living room floor—no idea why, but it’s become a thing.

Pro Tips I Wish I’d Known Sooner

Don’t rush the soak; I once tried skipping it and regretted it because the chicken was dry as a bone.
Let the battered chicken rest for 10 minutes before frying—makes a difference. (I used to skip this, but now I know better.)
If your oil’s too cold, the crust’ll just drink it up and turn greasy. Ask me how I know.

FAQ: Real Questions from Real Folks (Okay, Mostly My Friends)

Can I use boneless chicken? Sure! I sometimes do thighs or even nuggets for the kids. Just watch the cook time—they finish quicker.
What if I don’t have every single spice? Don’t stress. Use what you’ve got. I’ve left out thyme or ginger before and nobody noticed (or they were just being polite).
Is it really worth double-dipping? If you like it super crunchy, yes. But when I’m in a hurry, single dredge is fine.
Do I have to deep fry? Nah, you can oven-bake or even air fry (I tried this air fryer method and it was... decent), but nothing beats a proper fry up.
How do I keep it crispy? That’s the million-dollar question! Let it rest on a wire rack, not paper towels. And serve right away if you can, though reheating in the oven works pretty well.

So, there you have it. My not-quite-perfect, but always-delicious take on KFC Copycat Chicken with 11 Herb Seasoning. If you want to geek out on fried chicken, I sometimes check The Splendid Table’s guide (it’s nerdy but useful). Anyway, if you give it a go, let me know how yours turns out—unless you burn it, in which case, we’ll just call it “family style.” Cheers!

KFC Copycat Chicken with 11 Herb Seasoning