Kfc Original Recipe Chicken Copycat

KFC ORIGINAL RECIPE CHICKEN

Steps:

• Add the spices to a small food processor until they're all uniform in size and the thyme, basil and oregano aren't 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.

EASY COPYCAT KFC CHICKEN RECIPE

Steps:

• In a large bowl, combine the flour with the herbs and spices and set aside.
• Meanwhile, in another large bowl, whisk together the buttermilk and egg, mixing until they're well combined.
• Add the chicken to the buttermilk bowl and toss to coat. Cover the bowl lightly with plastic wrap or a lid and let it sit for 30 minutes, or as long as overnight. If marinade times exceed 30 minutes, place the bowl in the refrigerator.
• Meanwhile, preheat the oven to 175 degrees Fahrenheit. Line a baking sheet with aluminum foil. Set an oven-safe wire cooling rack inside the sheet and set aside.
• In a large Dutch oven, heat about 3 inches of oil. If you're using an electric tabletop fryer, fill the unit to its MAX line.
• Preheat the oil to 350 degrees over medium-high heat, using a deep-frying thermometer to check the temperature. When the oil reaches 350 degrees, reduce the heat to medium-low.
• Remove a chicken piece from the buttermilk, allowing any excess liquid to drip off. Place the piece in the flour mixture and press down firmly, allowing the flour to adhere on all sides. Shake off any excess flour and carefully drop the chicken into the hot oil. Continue dredging chicken until the fryer is full but not overcrowded; you should be able to fry three to four pieces at a time.
• Cook the chicken for about 12 minutes, turning halfway through, until the crust turns an appealing golden brown color.
• Transfer the chicken pieces to the prepared baking sheet and place it in the oven.
• Allow the oil to return to temperature before adding more chicken. Repeat the dredging and frying process with the remaining pieces of chicken.
• When all the chicken is fried, let the pieces sit in the oven until each reaches an internal temperature of 165 degrees.
• Sprinkle each piece of chicken with a few shakes of MSG before serving. If you're unsure about food additives like MSG, feel free to skip the extra seasoning.

KFC ORIGINAL RECIPE BREADING MIX (COPYCAT)

Steps:

• NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT SEASONING) IS IN THE ACTUAL ORIGINAL RECIPE, BUT MAY BE OMITTED IF NECESSARY. EGG WHITE POWDER IS SOLD IN HEALTH FOOD STORES. YOU MAY SUBSTITUTE EGG WHITE POWDER WITH CORNSTARCH. FINELY GRIND REQUIRED HERBS AND SPICES SEPARATELY IN A CLEAN SPICE MILL OR COFFEE GRINDER. USE A PEPPER MILL TO MEDIUM-GRIND TELLICHERRY PEPPERCORNS. I RECOMMEND MCCORMICK BRAND TELLICHERRY BLACK PEPPER AND GROUND GINGER, SPICE ISLANDS BRAND GROUND SAGE AND CARDAMOM, SPICE APPEAL BRAND GROUND SAVORY, AND WILLIAMS-SONOMA BRAND GROUND TAHITIAN VANILLA BEAN.
• MEASURE the BASE MIXTURE and 11 SECRET HERBS AND SPICES into a large re-sealable container.
• BREAK up any clumps (and dry milk powder) using the back of a spoon.
• SEAL the container.
• SHAKE container to mix well.
• STORE container sealed and store in a cool dry place.
• WHEN ready to use, combine seasoning mixture with the 2 cups unbleached breading flour into a large re-sealable container.
• SEAL the container with flour and seasoning; SHAKE well until thoroughly combined.
• FOLLOW link to Recipe #393795 for complete brining, preparation and frying instructions (skipping its STEP #3 since you've already done this).
• ENJOY!