NOTES: DO NOT OMIT OR SUBSTITUTE ANY HERB OR SPICE UNLESS SPECIFIED. IF YOU MUST OMIT NONFAT DRY MILK OR EGG WHITE POWDER, REPLACE THEM EQUALLY WITH UNBLEACHED BREAD FLOUR, TO MAINTAIN PORTION RATIOS. DO NOT OMIT ACCENT SEASONING (IT LENDS THE AUTHENTIC SWEET FLAVOR). EGG WHITE POWDER IS SOLD IN HEALTH FOOD STORES. FINELY GRIND REQUIRED HERBS AND SPICES SEPARATELY IN A CLEAN SPICE MILL OR COFFEE GRINDER. I RECOMMEND THE FOLLOWING HERBS AND SPICES: KIRKLAND SIGNATURE BRAND TELLICHERRY PEPPERCORNS, MARION-KAY BRAND GROUND GINGER, GROUND (WINTER) SAVORY AND POULTRY SEASONING, MCCORMICK JAMAICAN ALLSPICE AND CHILI POWDER, SPICE ISLANDS BRAND GROUND FINES HERBES AND HICKORY SMOKED SALT, SADAF BRAND GROUND ANISE SEED (NOT STAR ANISE), AND WILLIAMS-SONOMA BRAND GROUND TAHITIAN VANILLA BEANS. GROUND FINE HERBS (FINES HERBES) MAY BE MADE BY BLENDING EQUAL PORTIONS OF GROUND CHERVIL, CHIVES, PARSLEY, AND TARRAGON. WINTER SAVORY MAY BE SUBSTITUTED WITH THE FOLLOWING BLEND (GRIND IN SPICE MILL, THEN USE 3/4 TEASPOON): 1/4 teaspoon ground chamomile, 1/4 teaspoon ground coriander, 1/4 teaspoon ground parsley, 1/4 teaspoon ground rosemary, 1/4 teaspoon ground thyme, 1/8 teaspoon ground dried lemon peel, and 1/8 teaspoon ground mint. CHICKEN NOTES: DO NOT DOUBLE-BREAD CHICKEN SINCE IT PLACES AN EXCESS OF SODIUM AND SPICES ONTO FINAL PRODUCT AND COMPROMISES AUTHENTICITY (IF YOU INSIST ON DOUBLE-BREADING, DIFFUSE THE BREADING MIX FIRST BY ADDING A LITTLE MORE UNSEASONED FLOUR). BRINING BONELESS CHICKEN SHOULD BE DONE MUCH MORE QUICKLY (NO MORE THAN 45 MINUTES, TO AVOID OVER-SATURATION OF SALT). BONELESS CHICKEN COOKS MUCH MORE QUICKLY THAN BONE-IN CHICKEN (BE CAREFUL TO NOT OVERCOOK!). FRYING FAT NOTES: ALWAYS BEGIN WITH FRESH VEGETABLE OIL. AFTER USING LET IT COOL. FILTER, THEN REFRIGERATE TIGHTLY SEALED TO YIELD 6-12 FRYING BATCHES. REPLENISH OIL AS NEEDED.
RINSE and blot chicken; CUT chicken into 8 pieces (or 10 pieces with breast portions cut in half); MIX 2 quarts (8 cups) cups cold water with 2 tablespoon Morton Lite Salt (OR 2 tablespoons fine sea salt), and 2 teaspoons Accent seasoning in a large container with an accompanying lid, until dissolved; ADD chicken pieces; COVER and transfer to refrigerator; MARINATE chicken at least 4 hours in refrigerator. NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE MARINADE WITH CHICKEN, COVERED, OVER LOW HEAT UNTIL HEATED THROUGH, TURNING ONCE).
MEASURE only the BASE MIXTURE and 11 SECRET HERBS AND SPICES ingredients into a large sealable container, such as a Glad food storage container or a Ziploc bag; BREAK up any clumps (and dry milk powder) using the back of a spoon; SEAL the container with mixture; SHAKE to mix well; OPEN container and add the BREADING FLOUR (2 cups unbleached bread flour), then seal the container again; SHAKE well until thoroughly combined.
REMOVE chicken from brine; PLACE one piece chicken at a time into the breading mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken until evenly and generously breaded; PLACE breaded chicken piece onto a rack to rest; REPEAT with remaining pieces chicken; ALLOW breaded chicken to absorb the breading for a few minutes before frying.
ADD the manufacturer's recommended amount frying oil for deep-frying; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge).
CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration).
FRY chicken between 15-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); BLOT chicken lightly to absorb excess oil; PLACE cooked chicken into a large resealable container to steam (the steam will soften the breading for added Original Recipe authenticity. If you prefer crisp breading, skip this procedure).
MAINTAIN frying fat temperature for each new batch and repeat the same cooking/steaming procedures for the remaining chicken.
REHEAT chicken if necessary before serving in a microwave oven, using a reduced-power setting, as if reheating 2 frozen pastries, pausing in intervals to turn chicken for even heating if necessary.
SERVE and enjoy!