Now everyone can cook a chicken from KFC by secret recipe 1940

Countless recipes have been tried out in the Tribune test kitchen but never one quite like this.Our mission: find out if 11 ingredients handwritten on a piece of paper could be the secret blend of 11 herbs and spices that go into Kentucky Fried Chicken's Original Recipe — a closely guarded formula that remains one of the world's biggest culinary mysteries.The recipe came to us by way of Colonel Harland Sanders' nephew, Joe Ledington of Kentucky. He says he found it in a scrapbook belonging to his late Aunt Claudia, Sanders' second wife. Ledington, 67, says he used to blend the spices that went into his uncle's world-famous fried chicken, and the recipe in question is the real deal.

Several batches of chicken were prepared in the Tribune test kitchen by recipe tester and stylist Lisa Schumacher. Food & Dining reporters and editors tasted each batch, comparing it to a bucket of KFC Original Recipe fried chicken that we purchased at the restaurant at 1144 S. Western Ave. in Chicago.

We bought all new herbs and spices — common grocery store brands — for the testing. We used all-purpose flour and standard table salt.

The spice recipe, as written:

11 Spices – Mix With 2 Cups White Fl.

1) 2/3 Ts Salt

2) 1/2 Ts Thyme

3) 1/2 Ts Basil

4) 1/3 Ts Origino (sic)

5) 1 Ts Celery Salt

6) 1 Ts Black Pepper

7) 1 Ts Dried Mustard

8) 4 Ts Paprika

9) 2 Ts Garlic Salt

10) 1 Ts Ground Ginger

11) 3 Ts White Pepper

After some tests the recipe was found.

Fried chicken with 11 herbs and spices

Prep: 30 minutes

Soak: 20-30 minutes

Cook: 15-18 minutes

Makes: 4 servings

2 cups all-purpose flour

2/3 tablespoon salt

1/2 tablespoon dried thyme leaves

1/2 tablespoon dried basil leaves

1/3 tablespoon dried oregano leaves

1 tablespoon celery salt

1 tablespoon ground black pepper

1 tablespoon dried mustard

4 tablespoons paprika

2 tablespoons garlic salt

1 tablespoon ground ginger

3 tablespoons ground white pepper

1 cup buttermilk1 egg, beaten

1 chicken, cut up, the breast pieces cut in half for more even frying

Expeller-pressed canola oil

1 Mix the flour in a bowl with all the herbs and spices; set aside.

2 Mix the buttermilk and egg together in a separate bowl until combined. Soak the chicken in the buttermilk mixture at room temperature, 20-30 minutes.

3 Remove chicken from the buttermilk, allowing excess to drip off. Dip the chicken pieces in the herb-spice-flour mixture to coat all sides, shaking off excess. Allow to sit on a rack over a baking sheet, 20 minutes.

4 Meanwhile, heat about 3 inches of the oil in a large Dutch oven (or similar heavy pot with high sides) over medium-high heat to 350 degrees. (Use a deep-frying thermometer to check the temperature.) When temperature is reached, lower the heat to medium to maintain it at 350. Fry 3 or 4 pieces at a time, being careful not to crowd the pot. Fry until medium golden brown, turning once, 15-18 minutes. Transfer chicken pieces to a baking sheet covered with paper towels. Allow the oil to return to temperature before adding more chicken. Repeat with remaining chicken.

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