The 11 Herbs and Spices

The colonel and his recipe

Harland Sanders sold fried chicken from a roadside restaurant in Kentucky before he became the face of a global chain. In July 1940 he finalised what came to be known as his Original Recipe, seasoned with 11 herbs and spices.

Sanders saw that franchising could spread his chicken far beyond Kentucky. The first Kentucky Fried Chicken franchise opened in South Salt Lake, Utah, in 1952.

Why pressure frying matters

The chain's original chicken is pressure fried. Cooking chicken in oil inside a sealed pressure fryer cooks it faster and at a lower temperature than open frying, which helps keep the meat juicy while the coating crisps.

The result is the chain's signature taste: a peppery, savoury coating over moist chicken on the bone.

The secret that stays secret

The 11 herbs and spices are one of the best-known trade secrets in the food industry. Over the years many people have claimed to crack the code. In 1999, the new owners of a house once lived in by Sanders found handwritten notes said to be the recipe, but the company has never confirmed any of these claims.

Most guesses agree on salt and pepper, and many suggest paprika, garlic and other common spices, but the exact blend stays private.

Nutrition notes

Fried chicken with the skin and coating is high in calories, fat and sodium. Removing the skin cuts a large share of the fat, and choosing grilled options, where available, lowers it further.

The chain publishes nutrition information for each piece on its official website, so you can compare a drumstick, a thigh and a breast before you order.

Fried chicken around the world

Fried chicken is loved far beyond Kentucky. Korea is famous for double-fried chicken with a glassy crust, often glazed in sweet and spicy sauces. Japan has karaage, small pieces marinated in soy, ginger and garlic. In Saudi Arabia, broasted chicken is a favourite, cooked in pressure fryers much like the original American recipe.

Each style shows a different way to answer the same question: how to keep the meat juicy while making the outside as crisp as possible.

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