KFC KENTUCKY FRIED CHICKEN WITH 11 SPECIAL SEASONINGS

Submitted by Southern Lady

"A relative of Colonel Harland Sanders inherited a family photo album and found well hidden the recipe for the secret 11 spices. KFC denies it is correct, although relative says it is. It's been taste tested and compared to the KFC restaurant's chicken and it is spot on. Prep time includes soaking and sitting time of chicken."

 

• Ready In: 1hr 25mins
• Ingredients: 16
• Serves: 6

ingredients

• 2 cups all-purpose flour
• 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
• 1 cup buttermilk
• 1 egg, beaten
• 1 chicken, cut up, the breast pieces cut in half for more even frying
• expeller-pressed canola oil

directions

1. Mix the flour in a bowl with all the herbs and spices; set aside.
2. 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.
3. 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.
4. 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 350 degrees. (Use a deep-frying thermometer to check the temperature.) When temperature is reached, LOWER the heat to medium to maintain it at 350.
5. 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.
6. Allow the oil to return to temperature before adding more chicken. Repeat with remaining chicken.
7. Cooking Recipe supplied by The Chicago Tribune.

Reviews

[YoloChef]

Found this same recipe on another site. Cooked it tonight. I have to say; verdict is a mixed bag. This is a tough one! Having worked at KFC as a fry cook years ago, I was very excited by the ingredient list. Once put together, it definitely reminded me of the smell of ripping open a new packet of "Secret seasoning"! so... that was good. Soaking in buttermilk for half an hour? Well, we didn't do that at the restaurant, but the chicken DID come in a vacuum sealed bag, so there could have been an equivalent marinade in the bag. So, I followed this recipe exactly and I also realize that raw chicken with bones will need cooked for a LONG time. Here is the sad part: I cooked this chicken for 15 minutes in a "Fry Daddy" fryer (verified 350 with candy thermo)...the breading was well burnt, while the chicken was appropriately cooked. As it was cooking I could see that the breading was burning, but it was too soon to pull out the chicken...I let it run the 15 minutes and pulled it out. It didn't come close to resembling the Colonel's chicken. I was hoping that the chicken itself would turn out to be overcooked so that I could try again at only 12 minutes...but that wasn't the case. The chicken was appropriately cooked and one of the legs was actually "on the edge" as far as sufficient cooking time... So, this leaves us with the problem that, in order to cook the chicken appropriately, we will end up burning the breading. IIRC, using a pressure fryer, it took 12 minutes to cook the chicken at KFC, but after 15 minutes (not pressure fried) the breading was "burnt as could be". Looking at the ingredient list, I see a lot of things that are "burn prone" (like Black Pepper, white pepper, paprika, etc... ) so...if Anyone has any ideas on how to make this without burning the breading, please chime in! * I am considering "parboiling" the chicken for the next go 'round so I can only fry the chicken around 6 minutes...( I hate to par-boil due to flavor loss) and at KFC we definitely never par boiled anything... Any thoughts or suggestions? Edit: I used vegetable oil instead of peanut. I think this may make a difference.