Prep time: 45 mins | Cook time: 15 mins | Additional time: 2 mins | Total time: 1 hr 2 mins | Yield: 6 PEOPLE
KFC fried chicken has been my most favourite since it first landed my taste buds. I have been trying to copy their recipe without any luck, until this copycat recipe. The marinade, the herbs, the spices, this recipe right here hits all the right spots!
Ingredients
Oil for frying
2 eggs, lightly beaten
3-5 lbs bone-in chicken
2 c. buttermilk
2 tsp salt
2 c. of all-purpose flour
1 1/2 tsp dried basil
1 tsp dried oregano
1 tbsp white pepper
1 tbsp black pepper
1 1/2 tsp dried thyme
1 tbsp dried mustard
2 tbsp paprika
1 tbsp celery salt
1 tbsp ground ginger
2 tbsp garlic powder
Salt and pepper to taste, optional
Accent flavour enhancer, optional
How to make KFC Fried Chicken
Step 1: In a deep container, whisk the buttermilk with the beaten eggs. Place the chicken in and leave them to marinate in the buttermilk for at least 30 minutes.
Step 2: Using a couple of layers of paper towels line a baking sheet. On top of the sheet, set your wire rack.
Step 3: In a big bowl or deep container, place 2 cups of flour with 11 herbs and spices. Combine using a whisk or sifter until everything is evenly distributed.
Step 4: Remove the chicken from the marinade, draining as much marinade as possible. Place the chicken in the flour, herb, and spice mixture. Toss until the chicken is evenly coated.
Step 5: Preheat the oil to 315 to 325 degrees F.
Step 6: In small batches (about 2 to 4 pieces at a time, but depending on the size of the fryer or pot), fry the chicken and sear for about 12 to 14 minutes (if using breast and wings). Halfway through frying, flip the chicken pieces. Note that legs and thighs take longer to cook. Once the internal temperature of the chicken reached 165 degrees F, the chicken is cooked through.
Step 7: On the wire rack, transfer the chicken. Once cool enough to handle, lightly sprinkle the chicken with Accent flavour enhancer, salt, and pepper. Enjoy the chicken hot or cold.
Nutrition Facts:
YIELD: 6, SERVING SIZE: 1,
Amount Per Serving: CALORIES: 1096TOTAL FAT: 55gSATURATED FAT: 15gTRANS FAT: 0gUNSATURATED FAT: 35gCHOLESTEROL: 421mgSODIUM: 1821mgCARBOHYDRATES: 43gFIBER: 3gSUGAR: 5gPROTEIN: 101g
Ingredients
- Oil for frying
- 2 eggs, lightly beaten
- 3-5 lbs bone-in chicken
- 2 c. buttermilk
- 2 tsp salt
- 2 c. of all-purpose flour
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 1 tbsp white pepper
- 1 tbsp black pepper
- 1 1/2 tsp dried thyme
- 1 tbsp dried mustard
- 2 tbsp paprika
- 1 tbsp celery salt
- 1 tbsp ground ginger
- 2 tbsp garlic powder
- Salt and pepper to taste, optional
- Accent flavour enhancer, optional
Instructions
Step 1: In a deep container, whisk the buttermilk with the beaten eggs. Place the chicken in and leave them to marinate in the buttermilk for at least 30 minutes.
Step 2: Using a couple of layers of paper towels line a baking sheet. On top of the sheet, set your wire rack.
Step 3: In a big bowl or deep container, place 2 cups of flour with 11 herbs and spices. Combine using a whisk or sifter until everything is evenly distributed.
Step 4: Remove the chicken from the marinade, draining as much marinade as possible. Place the chicken in the flour, herb, and spice mixture. Toss until the chicken is evenly coated.
Step 5: Preheat the oil to 315 to 325 degrees F.
Step 6: In small batches (about 2 to 4 pieces at a time, but depending on the size of the fryer or pot), fry the chicken and sear for about 12 to 14 minutes (if using breast and wings). Halfway through frying, flip the chicken pieces. Note that legs and thighs take longer to cook. Once the internal temperature of the chicken reached 165 degrees F, the chicken is cooked through.
Step 7: On the wire rack, transfer the chicken. Once cool enough to handle, lightly sprinkle the chicken with Accent flavour enhancer, salt, and pepper. Enjoy the chicken hot or cold.
