Food - News
Easy Copycat KFC Chicken Recipe
By LINDSAY D. MATTISON
Ingredients:
-2 cups all-purpose flour
-2 teaspoons salt
-1½ teaspoons dried thyme leaves
-1½ teaspoons dried basil leaves
-1 teaspoon dried oregano leaves-
-1 tablespoon celery salt
-1 tablespoon ground black pepper
-1 tablespoon ground yellow mustard
-¼ cup paprika
-2 tablespoons garlic salt
-1 tablespoon ground ginger
-3 tablespoons ground white pepper
-1 cup buttermilk
-1 egg, beaten
-1 chicken, cut up into eight pieces
-Oil for frying, like canola or peanut oil
-MSG seasoning
Servings: Total time:
- 4 servings - 30 min prep; 30 min cook
1. In a large bowl, combine flour with herbs and spices, and set aside. In another large bowl, whisk together buttermilk and egg until well combined.
2. Add chicken to buttermilk bowl and toss to coat. Cover the bowl with plastic wrap or lid, and let sit for 30 mins. or overnight in fridge.
3. Preheat oven to 175 F. Line a baking sheet with foil, and set an oven-safe wire cooling rack inside the sheet.
4. In large Dutch oven, heat 3 inches of oil, or to MAX line if using electric fryer. Preheat oil to 350 F on med-high heat. When oil reaches 350 F, reduce heat to med-low.
5. Remove chicken from buttermilk, and thoroughly coat in flour mix. Shake off excess flour and carefully drop the chicken into hot oil. Repeat until fryer is full but not overcrowded.
6. Allow oil to return to temp. before adding more chicken. Repeat dredging and frying process with remaining pieces.
7. Cook chicken for about 12 mins., turning halfway through, until crust turns golden brown. Transfer fried chicken pieces to prepared baking sheet and place in oven until each piece reaches internal temp. of 165 F.
8. Sprinkle each piece of chicken with a few shakes of MSG before serving. (Optional)