What makes KFC’s chicken so irresistibly flavorful is the unique blend of 11 herbs and spices. The combination of thyme, basil, oregano, and paprika gives the chicken a subtle herbal taste, while garlic salt, celery salt, and mustard add a savory depth that enhances the natural flavors of the chicken. Ground ginger adds a touch of warmth, and the white pepper provides just the right amount of heat. This spice blend, coupled with the crispiness from the double coating method, delivers a crunchy, juicy, and flavorful bite reminiscent of the iconic original KFC recipe.
Ingredients:
- 1 whole chicken, cut into 8 pieces
- 2 cups all-purpose flour
- 2/3 tablespoon salt
- 1/2 tablespoon thyme
- 1/2 tablespoon basil
- 1/3 tablespoon oregano
- 1 tablespoon celery salt
- 1 tablespoon black pepper
- 1 tablespoon dried mustard
- 4 tablespoons paprika
- 2 tablespoons garlic salt
- 1 tablespoon ground ginger
- 3 tablespoons white pepper
- 2 large eggs
- 1 cup buttermilk
- Vegetable oil (for frying)
Instructions:
- Prepare the Chicken: Start by cutting the whole chicken into 8 pieces (2 breasts, 2 wings, 2 thighs, and 2 drumsticks). Wash the chicken pieces thoroughly under cold water, then pat them dry with paper towels. This will ensure the coating sticks well to the chicken.
- Create the Spice Mix: In a medium bowl, mix the flour with the 11 herbs and spices: salt, thyme, basil, oregano, celery salt, black pepper, dried mustard, paprika, garlic salt, ground ginger, and white pepper. Whisk thoroughly to combine, making sure all the spices are evenly distributed throughout the flour.
- Prepare the Egg and Buttermilk Mixture: In a separate bowl, whisk the eggs and buttermilk together until they are smooth. This mixture will help the flour and spice coating adhere to the chicken.
- Coat the Chicken: Dip each chicken piece into the buttermilk and egg mixture, ensuring it’s fully coated. Then, dredge the chicken in the flour and spice mixture, pressing the flour onto the chicken to create a thick, even coating. Shake off any excess flour.
- Fry the Chicken: In a large deep skillet or Dutch oven, heat about 2 inches of vegetable oil to 350°F (175°C). Once the oil reaches the correct temperature, carefully place the chicken pieces in the skillet, ensuring not to overcrowd the pan. Fry the chicken for 12-15 minutes per side, turning only once, until golden brown and fully cooked. The internal temperature should reach 165°F (75°C) for safe consumption.
- Drain and Serve: Remove the chicken from the oil and place it on a wire rack or paper towels to drain any excess oil. Allow the chicken to rest for a few minutes before serving to let the coating crisp up. Enjoy your homemade KFC-style fried chicken with your favorite sides, such as mashed potatoes, coleslaw, or biscuits!
