Copycat KFC as found in the Tribune by his nephew

By ruthg

Add MSG and you'll probably recognize the taste as pure 21-st century KFC. Leave out the MSG and this chicken is even better.

Ingredients

• 2 cups flour
• 2 tsp salt
• 1 1/2 tsp dried thyme
• 1 1/2 tsp dried basil
• 1 tsp dried oregano
• 1 tbsp celery salt
• 1 tbsp ground black pepper
• 1 tbsp dried mustard
• 1/4 cup paprika
• 2 tbsp garlic salt
• 1 tbsp ground ginger
• 3 tbsp ground white pepper
• 1 cup buttermilk
• 1 egg beaten
• 1 chicken, cut up, breast pieces cut in half
• expeller-pressed canola oil

Preparation

Step 1

*Mix flour in a bowl with salt, herbs, and spices; set aside. Mix buttermilk and egg together in a separate bowl. Soak chicken in buttermilk mixture at room temperature, 20 to 30 minutes. Remove chicken from buttermilk, allowing excess to drip off. Dip chicken pieces in seasoned flour, coating all sides; shake off excess. Allow to sit on a rack over a baking sheet 20 minutes.
*Heat 3" of oil in a large Dutch oven over medium-high heat to 350 degrees. When temperature is reached, lower heat to medium to maintain. 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 paper towel-lined baking sheet. Allow oil to return to 350 before adding more chicken. Repeat.