KFC Original Recipe Chicken

• Meat

  • 1 Chicken

• Produce

  • 1/2 tbsp Basil, dried leaves
  • 1 tbsp Ginger, ground
  • 1/3 tbsp Oregano, dried leaves
  • 1/2 tbsp Thyme, dried leaves

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 tbsp Mustard, dried

• Baking & Spices

  • 2 tsp Accent seasoning
  • 2 cups All-purpose flour
  • 1 tbsp Black pepper, ground
  • 1 tbsp Celery salt
  • 2 tbsp Garlic salt
  • 3 tbsp Paprika
  • 2/3 tbsp Salt
  • 3 tbsp White pepper, ground

• Oils & Vinegars

  • 1 Vegetable oil

• Dairy

  • 1 cup Buttermilk

Found on dinnerthendessert.com

Description

Ingredients

• 2 cups all-purpose flour
• ⅔ tablespoon salt
• ½ tablespoon dried thyme leaves
• ½ tablespoon dried basil leaves
• ⅓ 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

Directions

• Add the spices to a small food processor until theyre all uniform in size and the thyme, basil and oregano arent 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.