Ingredients
- 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
- 3 tablespoons paprika (original recipe calls for 4 tablespoons)
- 2 tablespoons garlic salt
- 1 tablespoon ground ginger
- 3 tablespoons ground white pepper
- 2 teaspoons Accent Seasoning , optional (I left this out)
- 1 cup buttermilk
- 1 large egg
- 1 chicken , cut into 10 pieces (2 wings, 2 legs, 2 thighs and 2 breasts each cut in half to make 4 breast pieces)
- vegetable oil for frying
Instructions
- Add the spices to a small food processor until they're all uniform in size and the thyme, basil and oregano aren't larger in size anymore.
- Add the flour in a bowl with all the herbs and spices and mix with a whisk.
- In a second larger bowl add the buttermilk and egg together and whisk until combined.
- Add the chicken to the buttermilk mixture for 20-30 minutes.
- Remove chicken from the buttermilk soak and let any excess buttermilk drip off.
- Dredge the chicken pieces in the flour mixture on all sides, then shake off the excess coating.
- Let it rest on a cookie sheet for 20-30 minutes.
- Add oil to a deep fryer or a large pot that is at least 5 inches high so that the chicken can be fully submerged.
- Heat the oil to 350 degrees and fry in small batches for 15-18 minutes.
- Remove the chicken from the oil and add to a drying rack on top of a clean cookie sheet.
- If you add it to a paper towel or newspaper the bottom of the chicken will steam from the heat and become soft.
Notes
So here it is, in all its glory. I did make a couple of adjustments in my side by side comparison during recipe testing. More details of how/why available in the post above this recipe card.
I ditched the MSG.
I reduced the paprika by 1 tablespoon.
I pulverized the thyme, basil and oregano in my small food processor.
I added more oil Thanks so much to the awesome folks at the Chicago Tribune for this KFC Original Recipe Chicken "copycat."
I reduced the paprika by 1 tablespoon.
I pulverized the thyme, basil and oregano in my small food processor.
I added more oil Thanks so much to the awesome folks at the Chicago Tribune for this KFC Original Recipe Chicken "copycat."
Nutrition
Calories: 729kcal | Carbohydrates: 59g | Protein: 46g | Fat: 33g | Saturated Fat: 9g | Cholesterol: 190mg | Sodium: 6613mg | Potassium: 692mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3010IU | Vitamin C: 4.1mg | Calcium: 149mg | Iron: 7.5mg
