KFC Kentucky Grilled Chicken (Copycat)

My copycat recipe for KFC's "Kentucky Grilled Chicken". The seasoning recipe here yields enough for at least 3 batches.

• Ready In: 1 hr
• Serves: 8

Ingredients

• CHICKEN

• 8 -16  pieces  premium quality fresh chicken (bone-in or boneless)

• BRINE

• 4  cups cold water
• 1  tablespoon fine sea salt
• 1  teaspoon Accent seasoning

• SEASONING (ENOUGH FOR AT LEAST 3 BATCHES)

• 1⁄3 cup  instant chicken bouillon powder
• 3  tablespoons flour
• 1  tablespoon cornstarch
• 1  tablespoon  nonfat dry milk powder, finely crushed
• 1  teaspoon parsley flakes
• 1  teaspoon dried rosemary leaves
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon fresh coarse ground black pepper
• 1⁄2 teaspoon  seasoning (Bulk KFC Original Recipe Seasoning (Copycat))
• 1⁄8 teaspoon garlic powder
• 1⁄8 teaspoon onion powder
• 1⁄8 teaspoon ground turmeric
• 1⁄8 teaspoon  finely ground white pepper

• BASTE

•  canola oil

Directions

1. NOTE: THIS RECIPE REQUIRES 1/2 TEASPOON OF MY Recipe #453973.
2. MARINATE chicken at least 2 hours in refrigerator, in the thoroughly blended and dissolved BRINE solution.
3. MEASURE each of the following SEASONING BASE ingredients into a large sealable container, such as a GLAD food storage container or a Ziploc bag: 1/3 cup instant chicken bouillon powder, 3 tablespoons flour, 1 tablespoon cornstarch, 1 tablespoon nonfat dry milk powder, finely crushed, 1 teaspoon parsley flakes, 1 teaspoon dried rosemary leaves, 1/2 teaspoon paprika, 1/2 teaspoon fresh coarse ground black pepper, 1/2 teaspoon Recipe #453973, 1/8 teaspoon garlic powder, 1/8 teaspoon onion powder, 1/8 teaspoon ground turmeric, 1/8 teaspoon finely ground white pepper.
4. SEAL the container; SHAKE rigorously for 30 seconds until all of the ingredients are thoroughly blended.
5. REMOVE chicken from MARINADE solution; RINSE chicken and blot dry.
6. BASTE each chicken piece evenly with canola oil; SPRINKLE the chicken pieces moderately and evenly with the prepared seasoning mixture (store unused portion in a tightly sealed container); ALLOW chicken to rest for 20 minutes.
7. INDOOR GRILLING/BAKING METHOD FOR BONELESS CHICKEN: PREHEAT indoor grill to medium-high heat. GRILL chicken until seared from grill surface; TURN chicken over and repeat process (if using a press-type closeable grill, sear without turning), until chicken is cooked yet not overdone, when juices run clear.
8. INDOOR GRILLING/BAKING METHOD FOR BONE-IN CHICKEN: GRILL chicken until seared from grill surface; TURN chicken over and repeat process (if using a press-type closeable grill, sear without turning), just until chicken is seared, but not fully cooked. ARRANGE chicken on a rack over a baking pan; BAKE chicken at 350°F for 20 minutes; TURN chicken over; BAKE for 20 minutes longer.
9. BARBECUE-GRILLING METHOD: Follow the manufacturer's recommended guidelines and method for grilling chicken for the particular outdoor grill you have, following the same basic procedures for indoor grilling of basting and turning.
10. SERVE and ENJOY!