A homemade KFC-style fried chicken — coated in a secret blend of eleven herbs and spices and fried until golden and crunchy. Crispy outside, juicy within.
- 1 whole Chicken
- 2 quarts neutral frying Oil
- 1 Egg White
- 1 1/2 cups Flour
- 1 tablespoon Brown Sugar
- 1 tablespoon Salt
- 1 tablespoon Paprika
- 2 teaspoons Onion Salt
- 1 teaspoon Chili Powder
- 1 teaspoon Black Pepper
- 1/2 teaspoon Celery Salt
- 1/2 teaspoon Sage
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Allspice
- 1/2 teaspoon Oregano
- 1/2 teaspoon Basil
- 1/2 teaspoon Marjoram
Tags:
Meat SpicyVideo
Preparation
- Preheat the fryer to 350°F. Thoroughly mix together all the spice ingredients.
- Combine the spice mix with the flour, brown sugar and salt.
- Dip the chicken pieces in egg white to lightly coat, then transfer to the flour mixture, turning a few times to make sure the flour really sticks. Repeat with all the pieces.
- Let the chicken rest for 5 minutes so the crust can dry a little.
- Fry in batches: breasts and wings take 12–14 minutes, legs and thighs a few minutes more, until a thermometer in the thickest part reads 165°F.
- Drain on paper towels and serve hot.
