The Colonel's OFFICIAL original KFC recipe has apparently been LEAKED!

Pics 21/08/2016

KFC's original recipe has pretty much been on complete lock down, hidden away in some legit high security vault, being closely guarded since the 1940s (yeah okay KFC, we get that it's good, but seriously, security guards for a chicken recipe, come onnnnnnnn...)

But American news outlet the Chicago Tribune has just leaked what it claims to be the sacred secret recipe found in an old scrapbook belonging to one of the Colonel's family members!!

The Colonel's nephew Joe Ledington hunted down the scrapbook previously owned by Claudia Sanders, the Colonel's second wife, and is claiming that it is/is close to the original recipe!

When asked if he thought it was the original recipe Joe said: "Yeah, I do." He added: "I don't want to get in an argument with [KFC's parent company] Yum! Brands about it but ... I'm pretty sure that it's pretty close to the original."

Check out the recipe below, get cooking and decide for yourself whether or not this really is the holy grail of recipes!

Prep: 30 minutes

Soak: 20-30 minutes

Cook: 15-18 minutes

Makes: 4 servings

2 cups all-purpose flour

2/3 tablespoon salt

1/2 tablespoon dried thyme leaves

1/2 tablespoon dried basil leaves

1/3 tablespoon dried oregano leaves

1 tablespoon celery salt

1 tablespoon ground black pepper

1 tablespoon dried mustard

4 tablespoons paprika

2 tablespoons garlic salt

1 tablespoon ground ginger

3 tablespoons ground white pepper

1 cup buttermilk

1 egg, beaten

1 chicken, cut up, the breast pieces cut in half for more even frying

Expeller-pressed canola oil

1. Mix the flour in a bowl with all the herbs and spices; set aside.

2. Mix the buttermilk and egg together in a separate bowl until combined. Soak the chicken in the buttermilk mixture at room temperature, 20-30 minutes.

3. Remove chicken from the buttermilk, allowing excess to drip off. Dip the chicken pieces in the herb-spice-flour mixture to coat all sides, shaking off excess. Allow to sit on a rack over a baking sheet, 20 minutes.

4. Meanwhile, heat about 3 inches of the oil in a large Dutch oven (or similar heavy pot with high sides) over medium-high heat to 350 degrees. (Use a deep-frying thermometer to check the temperature.) When temperature is reached, lower the heat to medium to maintain it at 350. Fry 3 or 4 pieces at a time, being careful not to crowd the pot. Fry until medium golden brown, turning once, 15-18 minutes. Transfer chicken pieces to a baking sheet covered with paper towels. Allow the oil to return to temperature before adding more chicken. Repeat with remaining chicken.