For decades, the recipe for KFC’s legendary fried chicken has been one of the most closely guarded secrets in the fast food industry. Colonel Harland Sanders himself claimed that the perfect blend of 11 herbs and spices was the key to his restaurant’s mouthwatering signature dish. But just a few years ago, the secret was finally revealed – and it came from an unexpected source.
Joe Ledington, the nephew of Colonel Sanders, stumbled upon the original handwritten recipe in a family scrapbook. Scribbled on the back of his aunt Claudia’s will, the list of 11 spices provided the long-elusive answer to the question that had plagued fried chicken aficionados for decades.
When Chicago Tribune reporter Jay Jones sat down with Ledington, he was stunned to learn that the coveted recipe wasn’t locked away in a vault, but rather hiding in plain sight all along. Ledington casually shared the details, explaining that the “11 herbs and spices” included common household ingredients like paprika, garlic salt, and – the real kicker – white pepper.
“The main ingredient is white pepper,” Ledington revealed. “I call that the secret ingredient. Nobody (in the 1950s) knew what white pepper was. Nobody knew how to use it.”
With this insider information, the news organization set out to recreate the original KFC flavor at home. And to their delight, the homemade version passed the ultimate test – it was declared “finger lickin’ excellent” by the Tribune’s taste testers.
In a world where fakeaways are becoming increasingly popular, the ability to replicate the Colonel’s signature fried chicken at home is a game-changer. No longer do you have to rely on the drive-thru or delivery for that iconic, crispy-on-the-outside, juicy-on-the-inside taste.
The key lies in mastering the balance of 11 carefully selected herbs and spices. Beyond the expected salt, pepper, and garlic, the real secret weapon is the addition of white pepper, which Ledington credits as the ingredient that sets KFC’s flavor apart.
Once you have the perfect spice blend, the rest is simple. Soak the chicken in buttermilk, dredge it in seasoned flour, and fry it to golden-brown perfection. It’s a recipe that’s easier than you might think, and the results are well worth the effort.
While the 11 herbs and spices might seem like a long list, the real star of the show is the unassuming white pepper. Unlike its black counterpart, white pepper is made from the same peppercorns but with the outer skin removed. This gives it a subtler, more floral flavor that perfectly complements the other spices.
“Nobody (in the 1950s) knew what white pepper was,” Ledington explained. “Nobody knew how to use it.”
But the Colonel did, and that’s what set his fried chicken apart. The addition of white pepper provides a gentle heat that lingers on the tongue, elevating the overall flavor profile. It’s a crucial component that, when combined with the other 10 herbs and spices, creates the irresistible taste that has made KFC a global phenomenon.
The story of how the KFC recipe was finally revealed is as intriguing as the blend of spices itself. It all started with a family scrapbook, where Ledington stumbled upon the handwritten note detailing the 11 herbs and spices.
“That is the original 11 herbs and spices that were supposed to be so secretive,” Ledington casually told the Chicago Tribune reporter.
Surprisingly, the recipe wasn’t locked away in a vault or guarded by layers of security. It was hiding in plain sight, scribbled on the back of his aunt Claudia’s last will and testament. This unexpected discovery turned the fast food world upside down, shattering the myth of the Colonel’s ultra-secret formula.
Whether you’re a die-hard KFC fan or just someone who loves a good fried chicken recipe, the unveiling of the Colonel’s 11 herbs and spices is a culinary revelation. By understanding the key role of white pepper and mastering the balance of the other spices, you can now replicate the iconic KFC flavor in your own kitchen.
So go ahead, ditch the drive-thru and embrace your inner fakeaway aficionado. With this insider knowledge, you’ll be well on your way to creating fried chicken that’s finger-lickin’ good – no matter who you’re feeding.
