Copycat KFC-Style Seasoning

Some spice blends earn a permanent spot on the counter, and this one is a strong contender. This copycat KFC-style seasoning is a homemade, herby, salty blend made from pantry staples: paprika, garlic and onion powder, oregano, thyme, pepper, and a few small extras that round out the flavor. It is not the real or secret recipe of any restaurant. It is simply a savory mix in that style, and it takes about five minutes to stir together in one bowl.

Make one jar and you will find yourself reaching for it on roast chicken, fries, popcorn, potatoes and even scrambled eggs.

What Is in This KFC-Style Seasoning?

The blend is built from eleven ingredients, and every one of them is probably already in your spice drawer. Here is what each one does:

• Paprika is the base. It gives the blend its reddish-orange color and a mild, slightly sweet flavor.
• Salt and celery salt make it a seasoned salt, so the blend is salty and savory from the start.
• Garlic powder and onion powder add the deep, savory backbone.
• Dried oregano and dried thyme bring the herby side.
• Black pepper adds a gentle bite.
• Cayenne is optional and adds a little warmth.
• Ground ginger and mustard powder are used in small amounts. They add a subtle depth you might not name, but you would notice if they were missing.

Ingredients

This makes a little over ½ cup of seasoning, enough to fill a small jar.

• 3 tablespoons paprika
• 2 tablespoons salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 tablespoon black pepper
• 1 teaspoon cayenne (optional, for heat)
• 1 teaspoon ground ginger
• 1 teaspoon mustard powder
• 1 teaspoon celery salt

How to Make the Seasoning

There is no cooking involved, just mixing.

1. Measure all the spices into a small bowl or straight into a clean, dry jar.
2. Mix with a whisk or fork until the color is even and you cannot see streaks of any one spice. If you are using a jar, put the lid on tightly and shake for about 30 seconds, turning it upside down a few times.
3. Crumble the oregano and thyme between your fingers as you add them. This releases more flavor and helps them blend in.
4. Store the blend in an airtight jar.

Heat Level Options

The cayenne is entirely up to you.

• Mild: leave the cayenne out completely. This is a good choice for kids or for a crowd.
• Medium: use the full 1 teaspoon as written for a gentle warmth in the background.
• Spicy: raise the cayenne to 2 teaspoons, or add a pinch of red pepper flakes when you use the blend.

How Much Seasoning to Use

A good starting point is about 1 to 2 teaspoons of the blend per pound of chicken. Use 1 teaspoon for a light coating and 2 teaspoons if you want a bold, well-seasoned crust. For a whole chicken, a heavier rub of 3 to 4 tablespoons works well (see the method below).

Note on salt: this blend already contains salt, so do not add more salt until you have tasted the finished dish. You can always sprinkle a little extra on at the end if it needs it.

Ways to Use It

Roast Chicken

Rub it on the outside of the bird and under the skin before roasting. The paprika browns the skin to a deep golden color.

Fried Chicken Dredge

Mix 2 to 3 tablespoons of the blend into 1 cup of all-purpose flour, then use that to coat chicken pieces before frying. Pat the chicken dry first so the coating sticks.

Chicken Wings

Toss wings in a little oil, then in the blend, and bake them on a rack or air-fry them until crisp.

Fries and Roasted Potatoes

Sprinkle it over hot fries right after they come out of the oven or fryer so it clings. For roasted potatoes, toss cubes or wedges in oil and about 1 teaspoon of the blend per pound before they go into the oven.

Popcorn

Drizzle freshly popped popcorn with a little melted butter, then shake the blend over it and toss. Start with ½ teaspoon per big bowl and add more to taste.

Eggs

A small pinch over scrambled or fried eggs is a simple way to wake up breakfast.

Quick Seasoned Oven-Roasted Chicken

This is the easiest way to show off the blend. It needs only a handful of ingredients and almost no hands-on time.

You Will Need

• 1 whole chicken, 3 to 4 pounds
• 2 tablespoons oil (olive or vegetable)
• 3 to 4 tablespoons of the seasoning blend

Method

1. Heat the oven to 425°F (220°C). Take the chicken out of the packaging, remove anything inside the cavity, and pat it very dry with paper towels. Dry skin crisps much better.
2. Rub the oil all over the chicken.
3. Sprinkle the seasoning generously over the whole bird, including under the skin of the breast and into the cavity. Press it in with your hands.
4. Place the chicken breast side up in a roasting pan or oven-safe skillet.
5. Roast for about 1 hour 10 minutes, until the skin is deep golden and a thermometer in the thickest part of the thigh reads 165°F (74°C). Larger birds may need a little longer.
6. Let it rest for 10 to 15 minutes before carving so the juices settle.

Gift Jar Idea

This blend makes a nice small gift. Fill a clean, dry jar with the seasoning, close it tightly, and tie a ribbon or twine around the lid. Add a handwritten tag with the suggested use: “Rub on chicken, sprinkle on fries or popcorn.” Mention that it contains salt, so people know to go easy on adding more. If you want to include the date you made it, that helps them know when to use it by.

How to Store It

Keep the seasoning in an airtight jar in a cool, dark place, such as a pantry or cupboard away from the stove. Heat and light make spices lose flavor faster. For the best taste, use it within about 6 months. It will usually still be safe after that, but the flavor will be flatter. Always use a dry spoon so no moisture gets into the jar, and stir or shake it before use because the spices can settle.

Tips for the Best Results

• Use fresh spices. If a jar has been open for years, the blend will taste dull. Check that the paprika still smells sweet and the herbs still smell green.
• Use fine, not coarse, black pepper if you want it to blend evenly. Coarse pepper tends to sink to the bottom.
• Season ahead. For the best flavor, rub chicken with the blend and let it sit in the fridge, uncovered, for a few hours or overnight before cooking.
• Dry the surface. Wet chicken steams instead of browning, so pat it well.
• Taste before salting. This blend has salt in it. Add more only at the end.
• Scale it up. The recipe doubles easily if you want extra jars for gifts.

Frequently Asked Questions

Is this the real recipe?

No. This is a homemade blend of common herbs and spices made in that style. It is not the real or secret recipe of any restaurant, and it should not be taken as one. It is just a tasty, herby, salty mix we think is worth keeping in the pantry.

Can I make it without the salt?

Yes. You can leave out the salt and celery salt and add salt to the food separately. Because celery salt is also salty, you may want to replace it with ground celery seed if you can find it. That way you control the salt in each dish.

How long does the seasoning last?

It keeps for about 6 months at its best flavor when stored in an airtight jar in a cool, dark place. After that it is still usable if it has stayed dry, but the flavor will fade.

Can I use it in the air fryer or on the grill?

Yes. It works on chicken pieces, wings and potatoes in an air fryer, and on a grill as a dry rub. Keep an eye on it over high direct heat, because the paprika and spices can darken quickly. Cook chicken until it reaches 165°F (74°C) inside.