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–+ servings

KFC Original Recipe Burger

Elenor Craig
Inspired by the legendary flavor formula developed by Colonel Harland Sanders, the KFC Original Recipe Burger encapsulates the spirit of Southern comfort food with a decadent twist. This burger features a succulent chicken thigh marinated in a proprietary blend of 11 herbs and spices, fried to crispy perfection, and layered with creamy mayo, crisp lettuce, and a pillowy brioche bun. A gourmet tribute to the fast-food icon, this homemade version brings not just nostalgia but elevated taste straight to your own kitchen.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Course Dinner, Lunch
Cuisine American
Servings 4 burgers
Calories 1915 kcal

Ingredients
 
 

For the Chicken Marinade:

  • 4 pieces boneless skinless chicken thighs trimmed of excess fat
  • 1 cup buttermilk whole buttermilk preferred
  • 1 teaspoon kosher salt

For the Herb & Spice Dredge:

  • 1 ½ cups all-purpose flour sifted
  • 2 teaspoons ground paprika sweet paprika preferred
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon white pepper
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • ½ teaspoon celery salt
  • ½ teaspoon dry mustard powder
  • ½ teaspoon ground ginger

For Frying and Assembly:

  • 3 cups canola oil or peanut oil, for frying
  • 4 pieces brioche burger buns lightly toasted
  • ½ cup mayonnaise
  • 1 cup crisp iceberg lettuce shredded
  • 1 teaspoon honey optional, to balance richness

Instructions
 

  • In a large bowl, combine buttermilk and kosher salt. Submerge chicken thighs, cover, and refrigerate for 30–45 minutes to tenderize and infuse flavor.
  • Meanwhile, in a shallow dish, mix flour with paprika, thyme, garlic powder, onion powder, white pepper, black pepper, oregano, celery salt, mustard powder, and ground ginger.
  • Heat oil in a deep skillet or Dutch oven over medium heat (350°F/175°C). Use a thermometer for precise temperature control.
  • Remove chicken from marinade, shaking off excess. Press chicken into seasoned flour mixture, coating evenly and pressing to adhere.
  • Carefully lower coated chicken into hot oil. Fry 5–6 minutes per side until golden brown and internal temp reaches 165°F (74°C). Drain on paper towels.
  • Spread mayonnaise on both halves of each brioche bun. Add honey if desired for a sweet-savory balance.
  • Place hot fried chicken on the bottom bun. Top with shredded lettuce and crown with top bun. Serve immediately.

Notes

  • Add a pickle slice or two for a Southern zing.
  • Substitute Greek yogurt for mayo for a lighter version.
  • Double dredge the chicken for extra crunch.

Nutrition

Calories: 1915kcalCarbohydrates: 45gProtein: 8gFat: 192gSaturated Fat: 17gPolyunsaturated Fat: 60gMonounsaturated Fat: 112gTrans Fat: 1gCholesterol: 21mgSodium: 1127mgPotassium: 277mgFiber: 3gSugar: 6gVitamin A: 935IUVitamin C: 2mgCalcium: 110mgIron: 3mg
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