They said it couldn’t be done, but we dare say our homemade version of KFC™ Fried Chicken is better than the original recipe. We start with a flavorful combination of 11 spices you already have in the pantry. Combine them with flour and brown sugar, and you’ve got the makings for that savory KFC™ crunch you crave. After that, it doesn’t get any easier than dredging the chicken and frying it up in a pan.
The taste of its crispy skin is a dead ringer for its commercial counterpart
The texture, on the other hand, was not an identical match to KFC. Although I greatly enjoyed the extra-crunchy, thick skin of the chicken, it didn’t foster the same memories of the soft yet textured skin that come spilling out of the traditional red-and-white bucket. If I wanted to make this recipe as KFC as possible, I think my beloved paper bag method for flouring would have been more thin and even. In addition, if it had been cooked in a pressure fryer, the time would have been lessened and the texture on the outside would have been a little softer, making the thickness less noticeable.
Now, keeping in mind that my job is to be overly critical of a few pieces of chicken, the masses that wandered into my home — children from the yard, husband from repairing the roof, neighbors from doing neighbor things — everyone was a fan. Every. Last. One. This recipe is a winner! When you give it a go in your own home, make sure to make enough to feed a pack of wolves.
All hail the overabundance of white pepper and 10 other delicious seasonings, as this recipe will be around our home for a while!
- 1 whole chicken, cut into pieces…
- 3 beaten eggs
- 4 tablespoons oil
For the coating:
- 2 cups flour
- 4 teaspoons paprika
- 2 1/2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon poultry seasoning
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon tarragon
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion salt
- 1/2 teaspoon celery salt
- *optional add ketchup to mix
- 1. Sift together all the coating ingredients and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.
- 2. Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once
browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil.
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