Original KFC recipe
(Serves 4)
Prep: 30 minutes
Soak: 20-30 minutes
Cook: 15-18 minutes
Ingredients:
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 buttermilk
1 egg, beaten
1 chicken, cut up, the breast pieces cut in half for more even frying
Expeller-pressed canola oil
Method:
- Mix the flour in a bowl with all the herbs and spices; set aside.
- 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.
- 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.
- 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 350F degrees. Use a deep-frying thermometer to check the temperature. When temperature is reached, lower the heat to medium to maintain it at 350F. Fry 3 or 4 pieces at a time, being careful not to crowd the pot. Fry until medium golden brown, turning once, which should take 15-18 minutes. Transfer chicken pieces to a baking sheet covered with paper towels. Repeat with remaining chicken.
Taken from The Chicago Tribune
Read more:
http://www.dailymail.co.uk/femail/food/article-3758052/Finger-lickin-good-KFC-s-recipe-FEMAIL-puts-test-does-compare-fast-food-version.html 
