11 herbs and spices chicken fingers

Cooking 3131 views
recipe subsitutions
Korean Tempura & Smoked Paprika

Last year, I heard that Colonel Sanders' famous secret recipe had been found in a scrapebook. Since then, I've wanted to try out the recipe.

Tonight I had two chicken breasts in my refrigerator and decided to give it a whirl.

Though, instead of using two cups of white flour, like the recipe called for, I used Korean tempura I had in my pantry. I also subsituted the paprika for smoked paprika. Smoked paprika has a stronger, smokey flavor; better in my opinion. My differences are highlighted below:



  • 2 eggs
  • 2 cups of Korean tempura
  • Tsp Salt
  • ½ Tsp Thyme
  • ½ Tsp Basil
  • Tsp Oregano
  • 1 Tsp Celery salt
  • 1 Tsp Black Pepper
  • 1 Tsp Dried Mustard
  • 4 Tsp Smoked Paprika
  • 2 Tsp Garlic salt
  • 1 Tsp Ground Ginger
  • 3 Tsp White Pepper


  1. Pour 2 quarts of peanut oil into a Dutch oven. Place over a burner, and set temperature to high.
  2. Rinse the chicken breasts in cold water, pat dry, cut into long strips, and set aside.
  3. Add 2 eggs to a shallow bowl and beat.
  4. In another shallow bowl, add 2 cups of tempura, and the remaining herbs and spices. Wisk until fully mixed.
  5. Use a candy thermometer to make sure the oil has reached at least 350℉.
  6. Once the oil is hot enough, begin dredging chicken strips in the eggwash, then dip and coat in the batter mixture. Carefully place strips into the hot oil.
  7. Cook for 6–8 minutes or until desired golden brown hue.
  8. Remove strips with spider strainer and place on a cooling rack.
  9. Allow to cool for a few minutes before serving.


The outcome. Was it finger-lick'n good?

Flavor-wise, that signature KFC original recipe flavor wasn't really there. I'm not sure if that was due to my two recipe subsitutions. Or, maybe the recipe was a draft of the modern-day one?

In any case, as a fried chicken finger recipe, it was good. Even better once I added Crystals dipping sauce!

Notes for next time

The next time I make this, I'll: