Kentucky Fried Chicken
- Ready In:
- 48mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
-
Breading
- 2 cups all-purpose flour
-
11 Herbs and Spices
- 2⁄3 tablespoon salt
- 1⁄2 tablespoon dried thyme leaves
- 1⁄2 tablespoon dried basil leaves
- 1⁄3 tablespoon dried oregano leaves
- 1 tablespoon celery salt
- 1 tablespoon ground black pepper
- 1 tablespoon dried mustard
- 4 tablespoons paprika
- 2 tablespoons garlic salt
- 1 tablespoon ground ginger
- 3 tablespoons white pepper
-
Bath
- 1 cup buttermilk
- 1 egg, beaten
-
Protein
- 1 chicken, cut up, the breast pieces cut in half for more even frying
- expeller-pressed canola oil
directions
- Mix the flour in a bowl with all the herbs and spices; set aside.
- Mix the buttermilk and egg together in a separate bowl until combined.
- Soak the chicken in the buttermilk mixture at room temperature, 20-30 minutes.
- Remove chicken from the buttermilk, allowing excess to drip off.
- Dip the chicken pieces in the herb-spice-flour mixture to coat all sides, shaking off excess.
- Allow to sit on a rack over a baking sheet, 20 minutes.
- Meanwhile, heat about 3 inches of the oil in a large Dutch oven (or similar heavy pot with high sides) over medium-high heat to 350ºF or 175ºC. (Use a deep-frying thermometer to check the temperature.).
- When temperature is reached, lower the heat to medium to maintain it at 350ºF or 175ºC.
- Fry 3 or 4 pieces at a time, being careful not to crowd the pot. Fry until medium golden brown, turning once, 15-18 minutes.
- Transfer chicken pieces to a baking sheet covered with paper towels. Allow the oil to return to temperature before adding more chicken.
- Repeat with remaining chicken.
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