Kentucky Fried Chicken (Extra Crispy)

Spice Guru's Note:

My recipe for replicating KFC "Extra Crispy" chicken. Note: This recipe requires 3 1/2 tablespoons of my Bulk K F C Original Recipe Seasoning Mix (Just Add Flour).

• Total Time: 2 hrs 40 mins
• Prep Time: 2 hrs
• Cook Time: 40 mins

Ingredients:

Servings: 6

CHICKEN

• 1 premium quality fresh young roasting chicken, cut-up

BRINE

• 8 cups water
• 2 tablespoons Accent seasoning (recommended flavor enhancer)
• 2 tablespoons unseasoned meat tenderizer

SEASONED FLOUR

• 4 cups presifted all-purpose flour
• 3 1/2 tablespoons seasoning (Bulk K F C Original Recipe Seasoning Mix (Just Add Flour))
• 1 tablespoon cornstarch
• 1 tablespoon yellow corn flour (Bob's Red Mill)
• 2 1/2 teaspoons Lawry's Seasoned Salt
• 2 teaspoons Accent seasoning
• 2 teaspoons celery salt
• 1 1/2 teaspoons powdered sugar
• 1 teaspoon baking soda
• 1/2 teaspoon lemon pepper
• 1/4 teaspoon cayenne pepper (plus 1/8 teaspoon)

WATER WASH

• 4 quarts water

RECOMMENDED DEEP-FRYING OIL

• pure vegetable shortening or peanut oil

Directions:

1. MIX the following BRINE ingredients together in a large bowl or container until dissolved: 8 cups water, 2 tablespoons Accent seasoning and 2 tablespoons unseasoned meat tenderizer; ADD chicken pieces; SOAK chicken in mixture for 2 - 4 hours refrigerated, turning chicken occasionally (retain brine for double-breading chicken later).
2. INTO the large bowl of a food processor, measure the following SEASONED FLOUR ingredients: 4 cups presifted all-purpose flour, 3 1/2 tablespoons Bulk K F C Original Recipe Seasoning Mix (Just Add Flour), 1 tablespoon cornstarch, 1 tablespoon Bob's Red Mill yellow corn flour, 2 1/2 teaspoons Lawry's Seasoned Salt, 2 teaspoons Accent seasoning, 2 teaspoons celery salt, 1 1/2 teaspoons powdered sugar, 1 teaspoon baking soda, 1/2 teaspoon lemon pepper, 1/4 teaspoon cayenne pepper (plus 1/8 teaspoon); PROCESS mixture for 30 seconds while tilting alternately for even blending; ADD the SEASONED FLOUR mixture into a large bowl.
3. INSERT a cooling rack over a baking sheet; ADD 4 quarts water to a large bowl or saucepan for the WATER WASH.
4. REMOVE one chicken portion at a time from the brine using tongs; PLACE chicken into large bowl containing the SEASONED FLOUR mixture; PRESS the seasoned flour firmly over chicken; REMOVE chicken from seasoned flour bowl using tongs; PLACE chicken portions onto rack-fitted baking sheet; REPEAT procedures with remaining chicken pieces.
5. DIP one piece breaded chicken using tongs, into the WATER WASH to wet completely; DROP chicken into the SEASONED FLOUR again; FIRMLY press breading over chicken again until all pieces are double-breaded; PLACE double-breaded breaded chicken onto rack to rest for 15-20 minutes.
6. PREHEAT manufacturer's recommended amount of pure shortening or peanut oil (or a blend of both) in deep-fryer to 300°F (OR) preheat enough fat to immerse chicken completely in deep heavy stovetop pot to 325°F (frying fat will drop to 300°F, which you will want to maintain, using a heat-safe thermometer to gauge).
7. PLACE breaded chicken to the elevated fry basket in deep-fryer without crowding; LOWER the basket slowly into the hot fat (or gently lower breaded chicken pieces using tongs into stovetop pot, turning once halfway through frying duration).
8. FRY chicken between 16-20 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); DRAIN on a wire rack over a paper towel-lined baking sheet; REPEAT the same cooking procedures until all chicken is fried.
9. DRAIN chicken on a wire rack over a paper towel-lined baking sheet. Warm any cooled chicken minutes before serving on same baking sheet with paper towels removed, in a preheated 200°F oven.
10. SERVE and enjoy!