Classic KFC Recipe

2.5 Cups Flour Tri Blend – Wheat, Corn, Barely

5 Tbsp. instant milk powder

2 Tbsp. whole egg powder



5 Tbsp. or Salt to Taste FINE DUST SALT

2tbsp - Chicken Seasoning Maggie (replaces the MSG & I&G)



2Tbsp - White pepper / 1tbsp Fine Grind, 1tbsp medium Grind

2tbsp - Black pepper / 1tbsp Fine Grind, 1tbsp Butcher Grind



2Tbsp - Onion powder from Dehydrated

2Tbsp - Garlic powder from Dehydrated

2Tbsp - Celery Seed Ground

1 Tbsp. – Chives



2 Tbsp. – Mustard Seed Ground

2Tbsp - Cayenne pepper / 1 Tbsp. can be used Brand Variant

2Tbsp - Chilli powder / 1 Tbsp. can be used Brand Variant

2Tbsp - Paprika Sweet / 1 Tbsp. can be used Brand Variant

2 Tbsp. – Mace & Nutmeg Fresh Ground from whole

1Tbsp - Ginger powder Fresh Grated

1Tbsp – Cinnamon

1 Tbsp. – Mexican Oregano aka Sage

1 Tbsp. – Parsley

1 Tbsp. – Tarragon

1 Tbsp. – Marjoram



Mix ALL the Spices 34 Tbsp. of seasoning Variant May depend on your POTENCY of SPICES



Drizzle Some Oil (Sesame Seed) over the chicken first. Also Drizzle Worchester Sause Drizzle

then sprinkle seasoning directedly on the chicken, just a nice sprinkle over all chicken rotated

Let chicken Marinade for 2 Hour minimum to overnight.



After Chicken is Dry Brine roll in Flour just a Pre-Dusting.

Dip into water Batch

Roll into Seasoned Flour and Press Flour Hard onto the Chicken DO NOT BE GENTLE


We Deep Fried 100LBS of Wings for a even with this ABOVE RECIPE and there was ONLY BONES left.

WAS NOT SHORT OF FLAVOR AROMA WAS heavy, Flavor was Great.

WE used these SPICES AS IT WAS WHAT WAS MADE AVAILABLE TO US, in the Commercial Kitchen we use. with the exception of the Fresh items and Dehydrated Vegetable