The first time I made this at home, it was going to be a surprise for my husband. When he came home and smelled the aroma coming from the kitchen, I knew he’s going to be excited. “We’re having KFC?” he asked with that smile on his face. When I shook my head, he looked confused. I laughed and pointed towards the basket of chicken at the center of the table. Understanding dawned on him and he immediately tucked in. It’s safe to say that he had about two pieces of chicken plus the boys’ leftovers. Yes, he did love it! “Almost like the original,” he said.
Check out what our friends from Tablespoon have to say about this recipe:
“Nobody knows the exact spice mix used in classic KFC™ fried chicken. This version is pretty close though, and it uses herbs and spices that you probably mostly have on hand. If you have a fairly stocked pantry, you might need to pick up only one or two spices to make this.”
That is the best thing about this recipe- you don’t have to search for out-of-this-world spices just to make your chicken taste like that of KFC’s. Most of these spices are on your cupboard. This is the most convenient version that you can have, not to mention the closest.
Ingredients
- 1 Tyson whole chicken (2 breasts, 2 thighs, 2 drumsticks, 2 wings)
- 2 quarts Wesson neutral oil, for frying
- 1 egg white from Eggland’s egg
- 1 1/2 Gold Medal cups all-purpose flour
- 1 tablespoon Domino brown sugar
- 1 tablespoon kosher salt
SPICE MIX:
- 1 tablespoon McCormick paprika
- 2 teaspoons McCormick onion salt
- 1 teaspoon McCormick chili powder
- 1 teaspoon McCormick black pepper
- 1/2 teaspoon McCormick celery salt
- 1/2 teaspoon McCormick dried sage
- 1/2 teaspoon McCormick garlic powder
- 1/2 teaspoon McCormick ground allspice
- 1/2 teaspoon McCormick dried oregano
- 1/2 teaspoon McCormick dried basil
- 1/2 teaspoon McCormick dried marjoram
Instructions
- Preheat fryer to 350°F. Thoroughly mix together all the spice mix ingredients.
- Combine spice mix with flour, brown sugar and salt.
- 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.
- Let chicken pieces rest for 5 minutes so crust has a chance to dry a bit.
- 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.
- Let chicken drain on a few paper towels when it comes out of the fryer. Serve hot.
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Quick Tip: You may leave the sugar off if you don’t want that small kick of sweetness.
Thanks again to Tablespoon for this amazing recipe.
