Not KFC Fried Chicken

I was always a big fan of KFC starting back in the days when it was Kentucky Fried Chicken and the real Colonel Sanders was featured in the commercials. Those eleven herbs and spices were the Holy Grail for many a mom in my neighborhood. If only they could make friend chicken just like the Colonel! I saw that The Kitchn had a recipe that they believe is the original KFC 11 herbs and spices so I wanted to try it. I have to say I found it nothing like KFC and neither did Mr. Comfortable. So I’m calling it “Not KFC Fried Chicken.”

Spicy and delicious this is not KFC Fried Chicken!

Mr. C and I agree that this coating doesn’t remind us of KFC at all. Although it was good, I missed the KFC flavor I was expecting. The chicken turned out pretty spicy and we both enjoyed it. I’ll make this again with a couple of tweaks but I won’t tell anyone to expect that familiar fried chicken we all know so well.

The Kitchn did not post this as a full recipe so I did what they listed and filled in the blanks where steps were missing. Please note it was not meant to be a recipe on their site; it was a review.

I mixed a cup of buttermilk with 2 eggs and let my chicken marinate in it for an hour. About 30 minutes into the hour I flipped the chicken so everything got well marinated in the buttermilk.

Spicy and delicious this is not KFC Fried Chicken!

While the chicken was soaking I got out the 11 herbs and spices that are supposed to be in the original KFC coating. I’d considered putting a little cayenne in but I decided against it and I’m glad I did! I stirred the herbs and spices really well.

Spicy and delicious this is not KFC Fried Chicken!

I started my tabletop fryer, set to 360 degrees.

Next I mixed 2 cups of flour with the herb/spice mix. I really stirred it around to combine the flour and herbs and spices.

Spicy and delicious this is not KFC Fried Chicken!

I removed the chicken from the buttermilk and dredged it in the flour, then back in the buttermilk, and finally in the flour again. I wanted to get a thick crust of the coating and I did but next time I may just dredge it once. I also discovered that for 6 pieces of chicken the amount of spice mix and flour is really excessive. Most of it ended up in the trash. I’d cut the ingredients for the spice mix by at least half and only use a cup of flour.

Spicy and delicious this is not KFC Fried Chicken!

I rested the coated chicken on a wire rack over a baking sheet while I finished the dredging process.

Spicy and delicious this is not KFC Fried Chicken!

I think the temperature of 360 degrees is a bit high because the coating was very dark while the chicken was still not done inside. Next time I’m going to lower the temperature a bit. I know the chicken was completely thawed and it had come to room temperature (or nearly) when I coated it.

The result was unexpected but good. The chicken was juicy and the coating was crunchy. It was much spicier than we’d expected but we thought it was going to be just like KFC chicken. I’d definitely make this again but I’m still on the hunt for the perfect KFC copycat recipe!

Spicy and delicious this is not KFC Fried Chicken!

Not KFC Fried Chicken

Ingredients:

  • 5 -6 chicken thighs, drumsticks, or wings (or combination)
    1 cup buttermilk
    2 eggs, beaten
    2 teaspoons salt
    1 1/2 teaspoons thyme
    1 1/2 teaspoons basil
    1 teaspoon 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 teaspoons cayenne pepper
    2 cups flour
    Oil for frying

Directions:

  1. Rinse chicken and pat dry.
  2. Mix buttermilk and beaten eggs in a large bowl.
  3. Submerge chicken pieces in buttermilk mixture and let stand at room temperature for about 45 minutes.
  4. While chicken is marinating mix the herbs & spices in a medium bowl. Be sure to thoroughly combine them.
  5. Pour the flour into a large shallow dish and mix in the herbs & spices. Mix well with a fork so the herbs & spices are completely incorporated into the flour.
  6. Heat the oil to 360 degrees in a fryer or in a large pot on the stove.
  7. Remove the chicken from the buttermilk mixture, reserving the liquid in the same bowl.
  8. Dredge chicken in the flour mixture then dip it again into the buttermilk, then into the flour mixture a second time.
  9. Fry at 360 degrees for 10 minutes or until internal temperature reaches 160 degrees.
  10. Let chicken rest for about 7 minutes or internal temperature reaches 165 degrees.

 

 

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