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KFC Original Recipe Fried Chicken Low-Fat/Low-Calorie Recipe
KFC Original Recipe Fried Chicken Low-Fat/Low-Calorie
By Todd Wilbur

Recipe Type: Entree
Calories: 200
Cook Time: 2 hours 25 minutes
Recipe Rating: 4.1 (21 reviews)
We can attribute a lot of that famous flavor of KFC chicken to MSG. Dr OZ challenged me to replace the MSG without losing the flavor we have come to love. You may be shocked at what I came up with - but you will not be disappointed.

Todd's Dr. Oz Clone
Calories: 200 each thigh / 290 each breast
Fat: 9g / 10g

Original KFC
Calories: 250 each thigh / 360 each breast
Fat: 17g / 21g
8 small pieces of chicken, breast, thigh, and drumsticks, with skin removed

8 cups water
1/3 cup salt
2 tbsp premium, MSG-free fish sauce

1 cup all-purpose flour
1 1/4 cups plain bread crumbs
4 1/4 tsp salt
2 tsp granulated sugar
2 tsp finely ground tellicherry pepper
1/2 tsp ground white pepper
1/2 tsp paprika
1/2 tsp ground savory
1/2 tsp ground sage
1/4 tsp ground ginger
1/4 tsp ground marjoram
1/4 tsp onion powder
1/8 tsp garlic powder
1/8 tsp ground cayenne pepper

4 eggs
2 cups skim milk
Vegetable oil cooking spray

1. Dissolve 1/3 cup salt in 8 cups water. Stir in fish sauce. Add chicken and marinate for 2 hours. Remove chicken from brine, rinse with water, and blot dry. Preheat oven to 375° F.

2. Make the breading by combining all ingredients in a large bowl.

3. In a separate bowl, beat the eggs and then stir in the milk. When the oven is hot, dip each piece of chicken in the egg and milk mixture and then press into the breading. Toss each chicken piece in the breading until well-coated. Let chicken sit for 2 minutes in the breading. Shake off the excess breading and arrange on a baking sheet that has been thoroughly sprayed with vegetable oil non-stick spray.

4. When all of the chicken has been breaded, spray each piece with the oil spray until the breading is completely moistened.

5. Bake chicken for 40 to 45 minutes or until it’s nicely browned.

Submitted on: 02/11/14
KFC uses a heated water brine before pressure cooking the chicken with one egg bath and one flour mixture. Crispy chicken is the only one that gets a double dip.
Heart Attack Victim  
Submitted on: 10/21/13
if you want a heart attack (& trust me you don't) go ahaed & use 1/3 cup salt in the brine soak plus 4 1/4 Tsp in the breading mix, plus the very salty fish sauce, Dr Oz should be ashamed of himself putting his name to this recipe that uses way TOO MUCH SALT
this is great!
Hayley M  
Submitted on: 09/18/13
thanks for this recipie, i always get cravings for kfc drumsticks, and now i can make my own....imagine the calories i have saved! thanks i never thought i could make my own. Im from Australia and im going to buy your book!
Would definitely make this again!
Submitted on: 08/18/13
This didn't taste anything like KFC to me but it's by far the tastiest oven fried chicken recipe I've tried. I agree with the review that said it was too salty and I used less salt than it called for. Next time I'll reduce it even further. I also only used 2 eggs and 1c of milk for the dredge. Make sure you coat the chicken completely with the vegetable oil spray. I missed a few spots and it was obvious.
Submitted on: 08/17/13
I just tried your recipe, being a marco chef I expected better. I have now just returned from kfc!
not bad at all
Submitted on: 08/15/13
2nd attempt at this recipe, turned out really good not quite the kfc taste but not far off.
Bonnie Hagerty  
Submitted on: 08/14/13
glad we can make it ourselves now
Finger lickin
Chef Daddy-o  
Submitted on: 08/14/13
Way better than just using flour salt and pepper! I used Lea & Perrins Worcestershire sauce as a fish sauce and fried the chicken! Soooo good!
tooooooo good
Submitted on: 07/23/13
thank u for such tasty chicken recipe.
A Tip For The Perfect Crust.
Submitted on: 07/14/13
In step 3 before you dip your chicken into your dredge I recommend that you have a 3rd bowl that we should call bowl 1 which has at a minimum flour salt/pepper. For best results you can add the same seasonings for your breading bowl into the flour bowl minus the bread crumbs so that your chicken is season all the way through. This first what I like to call ``dusting`` of the chicken gives the egg something to hold onto. Then continue with the recipe.
My husband loves it
Submitted on: 06/02/13
Made today, my husband loves it. Thank you.
Submitted on: 06/01/13
Have made this twice now and the family love it. Found it quite salty, so will reduce the salt in the brine and not add salt to to breading next time. Substituted ground savory with ground oregano and used boneless thigh fillets. Found breading stuck better after coating chicken pieces in plain flour before dredging in egg mixture. Only needed half the egg and milk, so suggest using only 2 eggs and 1 cup of milk. Will defitely make again.
Ketan Patel  
Submitted on: 04/21/13
Great loved it. Family enjoyed it. Bit on the salty side from the brine. I didn't have savory but it still tasted good. Moist crispy and delicious. I did have heaps of left over egg from the dredging. If ure readin this comment make sure u use 1/2 the quantities for the dredging. Im definitely gonna be makin this again. Thanks
it was really good
Submitted on: 04/14/13
I just watched ur show on history channel and tried this recipe and it turned out really good. I don remember the KFC chickens taste but this recipe is good and i'll always do it myself whenever i wanna have KFC Chicken. Thanks a lot, Good job.
Submitted on: 04/03/13
We tried this recipe using what we had. Substituted fish sauce for soy sauce and bread crumbs for corn bread mix. For the Dredge you don't have to use 4 eggs and 2 cups milk. I only used 1/2 of that with much bigger pieces of chicken and more and had MUCH of the egg wash left over. Don't waste it! Also, be careful not to overcook the chicken but make sure you cook it to 170 degrees. Overall, love it! Will be using this again!
Submitted on: 03/10/13
Wow I loved this recipe! I always think why can't we do it in home - its so expensive. I loved it !
Good but NOT KFC
Gail Johnson  
Submitted on: 03/05/13
Just made this chicken but I couldn't find fish sauce for the brine. My family all enjoyed the chicken & I will make it again since I have all the seasonings. Not bad, nice flavor
ken fitzgerald  
Submitted on: 11/24/12
I prepared this recipe last night ( Fri) and one of my daughter stated right off the bat that it tasted just like KFC. I didn' take skin off though and the chicken I bought was a bit bigger that what you get at KFC... Just cooked it for 20 minutes more an left it in the oven on warm 30-hour. Very tasty, moist and juicy.
KFC Chicken
traci fernandez  
Submitted on: 07/17/12
I just looked this up because I remember years ago seeing this recipe and never tried it. Our family bought food out from KFC for my birthday last evening. We spent almost $45. I know their food is way too overpriced AND I woke up with a headache. I asked myself "I wonder if KFC uses MSG? because whenever I wake up with a headache it is usually after I ate out and I think the restaurant is using MSG. To my avail, by looking here...they do! I will make this from now on and save a whole lot of $$
Kathy Kalisch  
Submitted on: 04/13/12
Todd, I sure appreciate you trying to copy KFC's chicken but it just didn't taste the same but it was not a bad knock off of Shake & Bake! Keep trying...
Chris Woods  
Submitted on: 04/11/12
This was absolutely, positively, AWESOME! Tastes just the real thing! No sage or savory though, store was out and my sage was moldy.