Ever look at your spice rack and feel like you’re not using it to its fullest potential? Sometimes the challenge of perfectly seasoning a dish can lead you to revert back to your comfort zone, to those tried and true combinations that don’t require any brain power to throw together. Well, this recipe is about as familiar as anything you’ve ever eaten, while still giving your spice rack a workout.
This is the copycat KFC fried chicken that uses all 11 herbs and spices, but never tastes over-seasoned. The recipe was leaked a few years ago, but that doesn’t make the results any less impressive. Give it a try and see if your unsuspecting dinner guests can tell the difference.
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Copycat KFC Fried Chicken
Cooktop Cove
Ingredients
2 cups all-purpose flour
2/3 tablespoon salt
1/2 tablespoon dried thyme
1/2 tablespoon dried basil
1/3 tablespoon dried oregano
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, 3-4 lbs, cut into 10 pieces (or buy a pre-cut selection of drums and thighs)
3-4 cups vegetable oil for frying
2/3 tablespoon salt
1/2 tablespoon dried thyme
1/2 tablespoon dried basil
1/3 tablespoon dried oregano
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, 3-4 lbs, cut into 10 pieces (or buy a pre-cut selection of drums and thighs)
3-4 cups vegetable oil for frying
Directions
1. In a medium shallow bowl combine the flour, salt, herbs and spices.
2. In a second medium bowl whisk to combine the egg and buttermilk. Place the chicken in the egg mixture and allow to soak at room temperature for 30 minutes.
3. Remove chicken from the egg mixture, allowing any excess to drip off, and coat evenly in the flour mixture. Transfer to a baking dish lined with aluminum foil. Allow to rest 20 minutes.
4. Prepare a baking sheet lined with paper towels.
5. Place the vegetable oil in a large, deep pot (or deep fryer if you have one) and heat to 350F. Fry 2-4 pieces at a time (depending on the size of your pot) until medium brown, flipping once after about 5 minutes to ensure even cooking (the interior of the thighs should register 175 degrees and the breasts 165 degrees).
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6. Transfer chicken to paper towel-lined baking sheet to drain any excess oil.
7. Allow to cool slightly before serving.
7. Allow to cool slightly before serving.