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Chief's Eleven Herbs and Spices (E.H.S) Fried Chicken


Move over Colonel, the Chief is here! KFC's 11 Herbs & Spices secret recipe is no longer locked in a vault! It's not a secret any more. Chief's Eleven Herbs and Spices Fried Chicken will push the Colonel's out of the spotlight.


  • 2 lbs Chicken, cut into pieces
  • 1/2 tsp Chief Brand Salt
  • 1/4 tsp Chief Brand Black Pepper
  • 1 tbsp Chief Brand Eleven Herbs & Spices Seasoning Blend
  • 2 tbsp Chief Brand Green Seasoning
  • 2 cups Flour
  • 1 tbsp Chief Brand Eleven Herbs & Spices Seasoning Blend
  • 3/4 cups Milk
  • 2 Eggs
  • 2 tbsp Lemon Juice
  • ~3 1/2 cups Vegetable Oil, to deep fry
  • Chief Brand Parsley Flakes, to garnish


  1. Season chicken pieces with salt, black pepper, 1 tbsp of Chief's Eleven Herbs & Spices and Green Seasoning. Mix well and let marinate for 10 minutes.
  2. Place a small high sided saucepan on the stove with high heat. Add the vegetable oil in to fry chicken.
  3. Meanwhile, in a medium clear plastic bag, add the flour and 1 Tbsp of Chief's Eleven Herbs & Spices. Shake to mix well.
  4. In a small mixing bowl, whisk the milk, egg, and lemon juice together until homogenous. Place one or two pieces of seasoned chicken into the bag with the seasoned flour and gently shake the bag to evenly coat the chicken.
  5. Take the breaded chicken pieces, dip into the milk mixture to evenly coat all sides and then place back into the bag with the seasoned flour to dust again like previously. (This is a double dredge and would yield an extra crispy crust when you fry the pieces.) Continue working in small batches and place the breaded pieces of chicken onto a platter for the next step.
  6. When oil has reached 350 degrees Fahrenheit, shake off any excess flour of the chicken and carefully place into the hot oil to deep fry for 6 - 8 minutes turning once during this process until fully cooked and all sides are golden brown and chicken juices run clear.
  7. Pieces like wings and small legs may take less time to fry compared to pieces like thighs and breasts. Use a perforated pot spoon or tong when maneuvering fried chicken in the hot oil.
  8. Remove fried chicken and place on napkins to drain excess oil. Sprinkle with parsley flakes and let rest for 5 minutes before eating.
  9. Serve Fried Chicken with fried rice, fries, potato salad or simply on its own.

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