• The secret blend of herbs and spices revealed - how to make your own homemade KFC Bargain Bucket without deep fat frying but all the flavour!

Homemade KFC!

I should be working (in fact, there are a lot of things I should be doing) but what I want to do is tell you about is what I had for dinner last night. This recipe comes by the way of my foodie friend Mo who gave me her version of Homemade KFC some time ago and it changed a lot of lives dinner times in my world ever since.

We all have our foibles in life, bad habits, vices – call them what you will.  I don’t smoke, I drink in moderation, I attempt to exercise enough to prevent food blogging turning me diabetic and hypertensive but Hungry Hubby and I do like the occasional KFC.  I know – it’s shameful.  It’s filthy.  But don’t pretend you don’t have your own dirty little delicious secrets…

Before I met hubby, I really wasn’t a hugely adventurous eater, but I hasten to add that I do not think Kentucky Fried Chicken is haute cuisine but you get my meaning.  I had a sheltered palate.  I had never been to KFC, was a tad suspicious even but Hungry Hubby told me, “if you like chicken, you have to try The Colonel”.  And I did like chicken.  As it was early days for us, I thought I’d try and impress him with my willingness to try new things so on we went. A very guilty pleasure was born!

Oh my that fillet burger was good!  It may be beyond bad for you but the allure of fried chicken is a siren call to many a carnivore out there.  To minimise the guilt, I give to you the recipe for the secret blend of herbs and spices plus methods to cook bone in and boneless cuts of chicken which you cook in the oven.  Ergo, that makes it healthy fellow foodies… ๐Ÿ˜‰

Homemade KFC

I recommend poaching bone-in chicken pieces in milk first as it makes them extra tender and gives you a chance to get an extra layer of seasoning into them.  I promise you the extra work and mess it creates is worth it.  

One of my tweaks to the recipe is to add a little cornmeal/polenta for extra crunch to the blend of herbs and spices. I use about half as much polenta as I use the finished spice blend.  For 6-8 chicken portions, I would use about ยฝ cup of the spice blend to half as much polenta

Double dipping to get an extra crisp coating is highly recommended.  You may find you need slightly more or less than the amounts stated but this isn’t an exact science.  It will depend on both your preferences of the amount of coating and also how big the pieces or chicken breasts you use are to some extent.

See how crisp it comes out despite using next to nothing extra oil?  You have to give this a try and wow your friends and family alike!  Honestly, it is remarkable how like the real deal this is but oh so much better to taste (and better for you) for not being saturated in fat.  Eating is believing!

I’ve won big brownie points for making Hungry Hubby his own Bargain Bucket to nibble on as he watches football, plays computer games with his friends and also for making Homemade Zinger Burgers on many an occasion since discovering this recipe. 

For me, my favourite is definitely the burger but I leave it up to you to decide which you prefer.  Apologies for any going up in trouser size after reading this blog post although, they will be considerably smaller for making KFC at home rather than visiting the Colonel himself…


So here it comes, the not-so-secret blend of herbs and spices. You are so welcome!

5 from 1 vote
The secret blend of herbs and spices revealed - how to make your own homemade KFC Bargain Bucket without deep fat frying but all the flavour!
Homemade KFC Seasoning

The secret blend of herbs and spices is not so secret anymore! 

Course: Main Course
Cuisine: American
: 980 kcal
Author: Just Jo
  • 2 cups plain flour (approx 250g)
  • 1/2 tsp sea salt
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 tbsp celery salt
  • 1 tbsp cracked black pepper
  • 1 tbsp mustard powder
  • 2 tbsp paprika (not smoked as this is one occasion you don't want that smokiness as it will overpower the rest of the spices)
  • 2 tsp garlic salt
  • 1 tsp ground ginger
  • 1 tsp chili powder (optional but recommended for that "Zinger" vibe)
  1. Whisk ingredients together then store in an airtight jar until needed It should last as long as the minimum use by date on your ingredients. That's all there is to it!

 Make Your Own Bargain Bucket!

5 from 1 vote
The secret blend of herbs and spices revealed - how to make your own homemade KFC Bargain Bucket without deep fat frying but all the flavour!
Bargain Bucket Style KFC Chicken Pieces
Course: Main Course
Cuisine: American
Author: Just Jo
  • Bone-in, skin on chicken pieces (or boneless chicken breasts if making burgers)
  • Plain flour (to toss the chicken in)
  • The Secret Blend of Herbs & Spices above
  • 1-2 beaten eggs
  • Fine cornmeal (optional)
  • Milk, a bay leaf plus some salt and pepper
  • Oil spray or a small amount of butter to dot the pieces with
  1. Put your portions of chicken in a large saucepan with the bay leaf and a generous seasoning of salt and pepper then cover with milk.

  2. Bring to the boil then reduce to a simmer for 10-15 minutes until just cooked through.

  3. Drain well in a colander and then dry off with paper towels.

  4. In one shallow bowl place some plain flour to toss the chicken pieces in as their first coating. I use around 100g flour for 6-8 pieces of chicken but just go by eye.

  5. In a second shallow dish, beat 1-2 eggs then toss your flour coated chicken in this.

  6. In a third bowl, place about 100g (half a cup-ish) of the blend of flour, herbs and spices and if you fancy an extra crunchy coating, add a few tablespoons of fine cornmeal. I love to do it this way.

  7. If you want an extra thick coating, at this stage dip back into the eggs then into the coating one last time.

  8. Place on a greaseproof or foil lined baking tray and spray liberally with oil or dot with a small knob of butter per chicken portion. Bake in an oven preheated to 180ยฐC for 25-30 minutes by which time the chicken will be piping hot through to the bone and the coating will have crisped up nicely. Turn once half way through cooking spraying with more oil or butter if liked.

Make Your Own Zinger Burger!

5 from 1 vote
Homemade KFC Zinger Burgers
It sounds so hideously wrong, but Zinger lovers know it is so fabulously, filthily right! ๐Ÿ˜‰
Course: Main Course
Cuisine: American
Author: Just Jo
  • Skinless chicken breasts
  • KFC seasoning
  • Chilli powder
  • Plain flour
  • Fine polenta cornmeal
  • A beaten egg
To assemble
  • Sliced cheese
  • A cooked hash brown per burger
  • Sliced tomatoes
  • Tomato salsa
  • Mayonnaise
  • BBQ sauce
  • Round lettuce/butter lettuce leaves
  • Soft burger buns
  1. Mix about 1 tbsp seasoning per 100g plain flour to coat 4 chicken breasts. You may add up to 50g polenta if you want extra crunch. I also add an extra tsp of chilli powder to give them the "Zinger" vibe.
  2. After coating with the flour mixture first, dip the chicken in the beaten egg then for a second time, in the seasoned flour.
  3. Then either bake for 20-25 minutes at 180หšC or fry in a frying pan with a thin film of vegetable oil in for approximately 8-10 minutes turning once until cooked through and no pink remaining. I must admit to preferring to shallow fryl if making burgers as they have a lot less fat than the bone-in, skin on portions.
  4. Serve burgers with a slice of cheese melted on top, salsa, mayonnaise and a hash brown (homemade if you have the time) รก la the Colonel himself ๐Ÿ˜‰

This post contains affiliate links, meaning I will earn a little commission if you chose to buy items Iโ€™ve advertised, helping me to bring you all these recipes for free!

Like this post? Then why not try these related recipes:



  1. Maureen McMaster Silverman 25th July 2011 at 12:54 pm - Reply

    Jodie, you really have made my day!! I am so pleased that you love this as much as I do!!

    • jobakes 25th July 2011 at 8:11 pm - Reply

      I really do Mo – it made Neil so happy the day I secretly made him zinger tower burgers using your recipes – the only thing I didn’t make was the mayo! It’s brilliant that you can get the famous taste and texture without all the grease. Genius!

  2. thePatternedPlate 25th July 2011 at 12:55 pm - Reply

    Oh Let ME AT ‘EM!!!! Am starving and this is SO not helping. I have to pick up my soon in half an hour nd that means driving by the KFC here. I will be strong, I will be strong..i will..errh Will…emmm….. ๐Ÿ™‚

    • jobakes 25th July 2011 at 8:12 pm - Reply

      Lol MrsPP – so what was the verdict? Did you give in?! Or did you only sort of give in and go buy the ingredients to make your own KFC for tea? ๐Ÿ˜‰

      • thePatternedPlate 26th July 2011 at 8:11 am - Reply

        No I resisted, but only for the fact that I didnt want to be sick with it after to turn me off this recipe!!! When I find decent chicken you can be sure that i will be making this!!

        • jobakes 26th July 2011 at 8:25 am - Reply

          Ah yes, I’d forgotten the Doha chooky wasn’t upto par! How sad for you MrsPP, Hungry Hubby would cry if he had to leave anywhere with no chicken!

  3. eat little bird 25th July 2011 at 3:58 pm - Reply

    Great post, Jodie! Didn’t Maureen indeed let us in on a gpod thing with this recipe??! I used to also frequent KFC a bit as a kid – I particularly loved the Hot ‘n Spicy blend! But as I got older, I slowly turned away from fast food. Maureen’s blend is great, though I like to add a bit more salt. That’s interesting to know that you can also get good results from baking instead of frying – might have to try that one day!

    • jobakes 25th July 2011 at 8:16 pm - Reply

      I just love the baking element too ELB – I would never, ever deep fry anything myself (after my churros experiment!) again yet with Mo’s recipe, me and hubs can enjoy the taste of our naughty little occasional indulgence more often, knowing exactly what went into it.

  4. Julia Levy 25th July 2011 at 5:41 pm - Reply

    I’ve still never been to a KFC, ever, despite a very lovely one being five mins from my house but you know the urge just isn’t there to go to a fast food take out joint. I mean why would I when i could turn out something as glorgious as what have in my own home. Stunning.

    Do you leave the skin on or off after poaching?

    • jobakes 25th July 2011 at 8:19 pm - Reply

      Well each to their own Julia. Food for me is about everything in all it’s forms in balance with one another. Life is far too short for us to eat just one type of food, it’s just a case of evening things out elsewhere. Plus this post has had more hits so far today than any of my others so far so I know I’m not alone!

  5. Nicola Thompson 7th August 2011 at 1:43 pm - Reply

    Oh my that looks damn good! **Rushes off to find a notebook and pen to jot down the secret herb & spice blend** ๐Ÿ™‚

    • jobakes 7th August 2011 at 5:44 pm - Reply

      Tee hee, another one bites the dust! I really think you don’t lose one iota of flavour by baking this chooky beauties, plus I’m nit wracked with guilt after eating them like with the namesake fast food version. You have to make Zinger Towers one day too – latkes substitute very nicely for a homemade hash brown ๐Ÿ™‚

  6. emmathebakewelltart 7th March 2012 at 7:58 pm - Reply

    Looks like I know what we’re having for dinner tomorrow! X

    • jobakes 7th March 2012 at 8:11 pm - Reply

      You’ll not regret it Em! It’s addictive mind, you’ll have to make it over and over again once you’ve tried it ๐Ÿ˜‰

  7. jane starling 7th March 2013 at 5:18 pm - Reply

    Guess what’s on the menu here tonight……..? Yep you guessed it, it will satisfy my craving for chicken & the guilty pleasure of KFC. You see my OH doesn’t eat chicken, I know I know he’s a total heathen! ๐Ÿ˜‰

    • Jo Blogs 7th March 2013 at 8:59 pm - Reply

      I hope you enjoyed it Jane! We’re having it again tomorrow night. My hubs will be happy to hear there’s one less person to eat his share of the world’s chicken ๐Ÿ˜‰

  8. Alex 22nd March 2013 at 10:31 am - Reply

    Hi Jo, thanks for sharing! I can’t wait to try this recipe. I just have one quick question… when you describe the conveyor belt above you have seasoned flour, egg and then the polenta and secret blend mix… is that right? If so, what exactly is the flour seasoned with? Cheers!

    • Jo Blogs 22nd March 2013 at 12:02 pm - Reply

      Well actually Alex you have two choices – you can either use plain flour with some salt and pepper added (hence “seasoned” flour) or you can just use the polenta+spice mix twice. Lately I’ve dipped in egg, then the polenta-secret blend mix then repeated it again. It gives an extra crunch to the coating and ensures the chicken is well covered with it. Enjoy your naughty dinner made healthy! ๐Ÿ˜€

  9. Alex 22nd March 2013 at 8:34 pm - Reply

    Thanks so much Jo… you have made my day with this recipe… can’t wait to try it out! So nice of you to share ๐Ÿ™‚

  10. Dharejo 13th July 2013 at 9:08 am - Reply

    Its a complicated method, I have simplified it
    1. Get bonless chicken breast (as much u require)
    2. cut into 1/2 cm thick slices, merinat in in Vinegar, Salt and Garlic pest for one hour
    3. Mix plain flour, white pepper powder, and baking powder (one teaspoon baking powder / Lb flour and papper to test)
    4. Gat one slice of marinated chicken with twig and move to extra marination drain down, then keep this slice on the top of flour and role on and let the flour to cover chicken with a thin layer and again move to extara flour away
    5 Repeat and then deep fry it on a moderate heat until golden.
    This chicken tests like A famous burger chain’s Zimger Burger.

  11. lubkin2013 26th October 2013 at 10:46 am - Reply

    Delicious, but I shouldn’t be looking at your blog…I’m still on diet!

    • Jo Blogs 26th October 2013 at 10:51 am - Reply

      But these are soooo much better for you than going to visit the colonel himself ๐Ÿ˜‰ mwuahahaha!

  12. Ann Koekepan 7th January 2014 at 8:04 pm - Reply

    wow, that is mega! I googled to find the Dan Lepard recipe again for someone and found this as first on Google. Great change on your Blog Jodie! And this is always a great recipe!

    • Jo Blogs 7th January 2014 at 8:06 pm - Reply

      Lol, this is my most popular recipe Ann – it’s always at the top of my reader stats, that’s probably why. Makes me giggle to think Jo Blogs Jo Bakes is synonymous with KFC now X-D

  13. Michael Richardson 17th January 2014 at 7:24 pm - Reply

    Got to say being using this recipe for years and it’s still a family favorite, and helps save those pennies, cheers for sharing it, from mike and family

    • Jo Blogs 17th January 2014 at 7:34 pm - Reply

      Pleasure! Mo couldn’t recall where it came from originally – do you know Mike? It’s definitely the most popular recipe on my site ๐Ÿ˜€

  14. Amrita 23rd May 2014 at 10:15 am - Reply

    Seriously? You have a jar of spice mix marked KFC spice blend and you made Zinger burgers?? May I say that I’m officially in love with you?

    • Jo Blogs 23rd May 2014 at 10:20 am - Reply

      Lol yes you may and yes I do and yes I did hahaha! XD

  15. annauk1 10th June 2014 at 9:43 pm - Reply

    I’ve heard so many good things about this recipe, I love Zinger burgers and I’ve never tried this recipe!? It looks absolutely scrumdiddlyumptious. ๐Ÿ˜€

    • Jo Blogs 10th June 2014 at 9:45 pm - Reply

      It’s the most popular recipe on my blog Anna – I can;t recommend it enough!

      • annauk1 10th June 2014 at 9:58 pm - Reply

        I’ll have to try it! Is celery salt readily available everywhere? It’s not something I’ve ever tried…

        • Jo Blogs 10th June 2014 at 10:11 pm - Reply

          It’s an old fashioned one that I’ve never had a problem getting in a decent sized but otherwise perfectly ordinary supermarket ๐Ÿ˜€

  16. ninoalmendra 29th June 2014 at 10:03 am - Reply

    This is something I will definitely try and will be coming back to give you what happen. Wish me luck =)
    Thanks for sharing!

  17. Louise Phipp 17th August 2014 at 12:25 pm - Reply

    Well, after my Sunday morning mad trail around three of my towns supermarkets, and we’ve only got three, I finally managed to get polenta in the third, so I’m all equipped and ready to try these this evening. My hub, myself and daughter love KFC too much, and so are really excited about your recipe I’ve found. Will let you know what we think in the morning, though I’m pretty confident. ๐Ÿ™‚
    Oh and this afternoon, we are baking Raspberry Ripple Muffins, yum xx

    • Jo Blogs 17th August 2014 at 12:29 pm - Reply

      Excellent! Enjoy and I can’t wait to hear what you think x

  18. Louise Phipp 17th August 2014 at 7:06 pm - Reply

    The chicken fillet burgers were LUSH!! Perfectly like KFC. The coating recipe is just spot on, and there is loads to store in a jar ready for next week, thank you, will be having those again. Didn’t get to try the muffins today because, well, the sun came out, and as we don’t see it that often, my garden was calling me ๐Ÿ™‚ Will give them a go in the morning. Xx

    • Jo Blogs 17th August 2014 at 7:57 pm - Reply

      Wonderful! So thrilled you enjoyed it. We had it too today :). Enjoy the sun and the muffins and thanks for stopping by x

  19. thepaddingtonfoodie 16th September 2014 at 11:00 pm - Reply

    I know you will love this. Yesterday I road tested your secret herbs and spices blend on a rather huge batch of oven fried buttermilk chicken drumsticks to feed my son’s rowing eight. Devoured with gusto and voted so much better than KFC. As my son put it – all the flavour without the grease. Oh and I aded some polenta to my flour mix – it really amped up the crunch factor.

    • Jo Blogs 17th September 2014 at 8:04 am - Reply

      Yay! Isn’t it brilliant? Your sons are bang on the money :D. So pleased you all enjoyed it xxx

  20. Chef Amy at Remke Markets 2nd October 2014 at 3:48 pm - Reply

    Yum, Yum, Yum my mouth in so watering right now Jodie…I will make for sure!!! ๐Ÿ™‚

  21. Marco 6th December 2014 at 8:10 pm - Reply

    Really enjoyed reading this blog Jo. Made this tonight and have to say it was really tasty. However……. personally I don’t think it tasted anything like kfc. Great spice mix though that I would certainly use again.

    • Jo Blogs 6th December 2014 at 8:13 pm - Reply

      I’ve had one person say that begire but regardless as you say, it tastes great!

  22. James 27th February 2015 at 7:37 pm - Reply

    Just faved this page for upcoming bbq season in the UK ๐Ÿ˜‰ will have a sneaky try before too! Thanks

    • Jo Blogs 27th February 2015 at 7:41 pm - Reply

      You can’t practice enough with fried chicky lol ๐Ÿ˜‰

  23. Gary Lum 8th March 2015 at 7:37 am - Reply

    Mmm…My secret vice is KFC. Now I can make my own ๐Ÿ˜€

    • Jo Blogs 8th March 2015 at 7:37 am - Reply

      It’s really good Gary – now you can feel much less guilty about that vice too ๐Ÿ˜€

  24. CCB 2nd December 2015 at 9:01 am - Reply

    Hi Jo! I have been following your blog for some time now but have never commented before. Rather like you I am also a working professional who loves cooking for my hungry hubby but am forever short of time…frustrating. Anyway, I stumbled across your blog by this recipe and have recently seen a production by whats4chow.com for homemade fried and not at all healthy but apparently totally authentic KFC. I thought it would be interesting for you too (if you are still obsessed with kfc!). It’s the technique that I’ve never seen before and saltpetre in particular seems to difficult to get a hold of for some reason. I’m hoping to try if I ever get any time. Gl with your channel! Ccb

  25. Jess H 19th February 2016 at 12:40 pm - Reply

    My mouth is watering just reading this recipe. I must try it!!! Thanks so much for sharing. 1 question though, how long should you boil the chicken I milk for? (Until cooked I assume) x

    • Just Jo 19th February 2016 at 12:51 pm - Reply

      Hiya Jess, thank you – I’m thrilled you like the look of the recipe! You only need to poach for 10-15 mins as the drumsticks are getting baked, plus you’d be surprised at how quickly they cook in the milk. I hope you enjoy it and let me know how you get on x

  26. Lisa | Sweet 2 Eat Baking 16th April 2016 at 6:32 pm - Reply

    LOVE that you’ve posted a homemade KFC. Will definitely be trying this. Looks amazing.

    I spy with my little eye.. Cath Kidston RicRac plate, ha. I love CK too. ๐Ÿ™‚

    • Just Jo 16th April 2016 at 11:02 pm - Reply

      Oh yes, that little plate has prized position in my crockery cupboard Lisa lol! It’s a great recipe this, Nagi even made her own of it and blogged it too ๐Ÿ™‚

  27. Joe 16th December 2016 at 9:55 pm - Reply

    Thanks for the recipe i tried this and it turned out a bit too salty..! where did i go wrong, used exact amounts as stated above.

    • Just Jo 17th December 2016 at 8:46 am - Reply

      Hello Joe – so happy to hear you tried the recipe! It is one of the most salty things on my blog due to the celery and garlic salt. What I would o if you prefer it less salty is to *not* season the flour you toss the chicken in and leave out the extra 1/2 tsp sea salt from the spice mix. I’d leave the garlic and celery salts as they stand because they are imparting flavour beyond saltiness. I hope that helps ๐Ÿ˜€ x

      • Joe 1st January 2017 at 5:06 pm - Reply

        thank you Jo, Will give this another try again, I may exclude the salt from the milk part too.

  28. Debra C. 30th December 2016 at 11:17 am - Reply

    I am so excited to try this! My MIL loves KFC, but I don’t love the fast food – this will be just terrific, I know we’ll both enjoy this!

    • Just Jo 30th December 2016 at 7:56 pm - Reply

      Yay! Honestly, it is *so* good. At the end of the day, it’s just well seasoned chicken with a delicious blend of herbs and spices – why wouldn’t a foodie like it? ๐Ÿ˜€

  29. jacquee | i sugar coat it! 30th December 2016 at 12:29 pm - Reply

    I don’t eat KFC, but this sure looks like something I would try at home. I love smoked paprika – curious to know why you have suggested not to use it?

    • Just Jo 30th December 2016 at 7:55 pm - Reply

      I use ordinary paprika as it’s a prominent flavour as it is – if you added smoked (which you can if you want to) I would reduce the quantity quite a lot, at least by half, or it will dominant all the other herbs and spices.
      Glad I’ve tempted a non-KFC eater! ๐Ÿ˜€ Thanks for the comment Jacqui x

  30. Lisa @ garlicandzest.com 30th December 2016 at 2:35 pm - Reply

    I have several deliciously guilty secrets — so I can totally appreciate this one! The big question is — have you had Chik-Fil-A? That is chicken nirvana!

    • Just Jo 30th December 2016 at 7:57 pm - Reply

      No, I haven’t even heard of Chik-A-Fil Lisa! I am off to Google and most likely, book a flight to the States lol… ๐Ÿ˜‰

  31. Jamie | The Kitchenarium 30th December 2016 at 4:23 pm - Reply

    This looks WAY better than KFC! I am pinning this for future reference.

    • Just Jo 30th December 2016 at 7:57 pm - Reply

      Thank you Jamie! It’s really good ๐Ÿ˜€

  32. Lindsay Cotter 30th December 2016 at 8:09 pm - Reply

    Homemade is always so much better because you can tweak it to make it healthier. I’m sure you’ve made a lot of KFC fans very happy! Now they can make their own at home any time they get that KFC craving!

    • Just Jo 30th December 2016 at 8:25 pm - Reply

      Exactly! Homemade is always best like you say Lindsay. It is practically good for you, if it weren’t for the salt ๐Ÿ˜‰

  33. kath_castle_512 3rd April 2017 at 8:06 am - Reply

    Just to say that I love this recipe & use it often!
    Thank you, Jo & Mo [โ™ฅ] I read somewhere (it was on tinternet so must be true) that despite the ad catchphrase, real KFC does not contain “11 herbs and spices” but just flour, salt & pepper, so your version has far more flavour!

    • Just Jo 3rd April 2017 at 8:11 am - Reply

      Lol there is soooo much written about the “secret blend” I’d not be surprised if it was actually super simple. It might be like cinema popcorn, which gets it’s flavour from one single ingredient (“flavacol”) rather than some complex blend of spices. So glad you are enjoying the recipe still Kath – it’s one which really has stood the test of time in my kitchen x

  34. Helen 6th June 2017 at 11:12 pm - Reply

    Hi Jo
    Could you substitute cornflour for regular flour to make it gluten free?

    • Just Jo 7th June 2017 at 1:21 pm - Reply

      Hi Helen – I am a little fearful that cornflour alone would make it rather too gloopy, what with the egg and all that jazz (think how a tsp of cornflour can thicken a pan of gravy very easily). I haven’t tried it but I would go with a gluten free plain flour mix instead, as they will likely have some cornflour but in a small proportion to others such as rice, buckwheat and other more ancient gluten free grains. Less chance of it becoming a gloopy mess I think! If I get chance to try it out, I will certainly let you know x And p.s. be careful with the spices if you do go down the gluten free route – check there aren’t any “wheat fillers” in their ingredients as things like mustard can get traces of wheat in x

  35. Roger 26th September 2017 at 3:26 pm - Reply

    Nothing At All Like that KFC flavor.

    • Just Jo 26th September 2017 at 6:26 pm - Reply

      Sorry to hear the recipe disappointed you Roger x

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