KFC Fried Chicken HomeMade

KFC Fried Chicken

• Prep20 MIN
• Total60 MIN
• Servings4

Ingredients

1

whole chicken (2 breasts, 2 thighs, 2 drumsticks, 2 wings)

2

quarts neutral oil, for frying

1

egg white

1 1/2

cups all-purpose flour

1

tablespoon brown sugar

1

tablespoon kosher salt

SPICE MIX:

1

tablespoon paprika

2

teaspoons onion salt

1

teaspoon chili powder

1

teaspoon black pepper

1/2

teaspoon celery salt

1/2

teaspoon dried sage

1/2

teaspoon garlic powder

1/2

teaspoon ground allspice

1/2

teaspoon dried oregano

1/2

teaspoon dried basil

1/2

teaspoon dried marjoram                                                                                                     

   

• STEPS:
• 
  
• 1.reheat fryer to 350°F. Thoroughly mix together all the spice mix ingredients.

  
• 2

  Combine spice mix with flour, brown sugar and salt.

  
• 3

  Dip chicken pieces in egg white to lightly coat them, then transfer to flour mixture. Turn a few times and make sure the flour mix is really stuck to the chicken. Repeat with all the chicken pieces.

  
• 4

  Let chicken pieces rest for 5 minutes so crust has a chance to dry a bit.

  
• 5

  Fry chicken in batches. Breasts and wings should take 12-14 minutes, and legs and thighs will need a few more minutes. Chicken pieces are done when a meat thermometer inserted into the thickest part reads 165°F.

  
• 6

  Let chicken drain on a few paper towels when it comes out of the fryer. Serve hot.

  

Tips

• Although you may not be a fan of using MSG, the real secret to making this taste like the original Kentucky Fried recipe is including the Accent in the recipe, so do not eliminate this if you want authentic flavor.
• To assure the coating will stick, allow the chicken to sit for 20 to 30 minutes after rolling in the flour mixture.​
• Using a pressure fryer is key to creating the KFC crispiness; make sure the fryer temperature is at 365 F before cooking the chicken.
• To avoid making a mess and burning yourself, use a utensil when adding the chicken.
• Quickly lock the lid on the pressure fryer once all the pieces of chicken have been added.
• If you can't get your hands on a pressure fryer, you can use a deep fryer; add enough vegetable oil or lard to keep the chicken pieces submerged and set the temperature to 350. Fry for 15 to 18 minutes, until golden brown and crispy.
• For crispier chicken, use Crisco (one 3-pound can) instead of lard and double-coat the chicken with the flour mixture.