Kfc clone

Kfc clone

Kfc clone

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    cups all-purpose flour

  • tablespoon salt

  • ½

    tablespoon dried thyme leaves

  • ½

    tablespoon dried basil leaves

  • tablespoon dried oregano leaves

  • 1

    tablespoon celery salt

  • 1

    tablespoon ground black pepper

  • 1

    tablespoon dried mustard

  • 4

    tablespoons paprika

  • 2

    tablespoons garlic salt

  • 1

    tablespoon ground ginger

  • 3

    tablespoons ground white pepper

  • 1

    cup buttermilk

  • 1

    egg, beaten

  • 1

    chicken, cut up, the breast pieces cut in half for more even frying

Directions

1 Mix the flour in a bowl with all the herbs and spices; set aside. 2 Mix the buttermilk and egg together in a separate bowl until combined. Soak the chicken in the buttermilk mixture at room temperature, 20-30 minutes. 3 Remove chicken from the buttermilk, allowing excess to drip off. Dip the chicken pieces in the herb-spice-flour mixture to coat all sides, shaking off excess. Allow to sit on a rack over a baking sheet, 20 minutes. 4 Meanwhile, heat about 3 inches of the oil in a large Dutch oven (or similar heavy pot with high sides) over medium-high heat to 350 degrees. (Use a deep-frying thermometer to check the temperature.) When temperature is reached, lower the heat to medium to maintain it at 350. 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 baking sheet covered with paper towels. Allow the oil to return to temperature before adding more chicken. Repeat with remaining chicken.


Nutrition

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