Who doesn't love KFC? It's so deliciously addictive that I seriously think crack is one of the secret herbs and spices, and so being the adventurous type, I thought I'd try and make my own version.
Ingredients:
8 pieces of chicken
1 egg
1 cup milk
2 cups flour
2 cups buttermilk
1 tbsp sugar
1 tbsp salt
Tallow or lard for frying (I tend to avoid non-animal fats/oils for deep frying. Fats are good again, embrace them).
11 Herbs and Spices:
1 tbsp smoked paprika
2 tsp onion salt
1 tsp chili powder
1 tsp black pepper
½ tsp celery salt
½ tsp dried sage
½ tsp garlic powder
½ tsp ground allspice
½ tsp dried oregano
½ tsp dried basil
½ tsp MSG
Putting it all together:
Mix the sugar, salt, and buttermilk together in a zip lock bag. Place the chicken pieces and seal the bag with as little air as possible. Give the bag a good jiggle and squeeze to make sure all the chicken is covered. Leave in the fridge for 4 hours, turning and mixing the bag every time you think of it.
Heat oil to at least 180°c.
Combine spice mix with flower and mix well. Combine egg and milk in another bowl.
Dip the chicken into the egg wash, make sure it’s covered all over, drip the chick into the flour mix and, again, make sure you cover it completely. Repeat once more.
Fry chicken in batches (see note #1) and place on paper towel to remove excess oil.
Serve with fries and, optional, mash potato and gravy.
Notes:
Ingredients:
8 pieces of chicken
1 egg
1 cup milk
2 cups flour
2 cups buttermilk
1 tbsp sugar
1 tbsp salt
Tallow or lard for frying (I tend to avoid non-animal fats/oils for deep frying. Fats are good again, embrace them).
11 Herbs and Spices:
1 tbsp smoked paprika
2 tsp onion salt
1 tsp chili powder
1 tsp black pepper
½ tsp celery salt
½ tsp dried sage
½ tsp garlic powder
½ tsp ground allspice
½ tsp dried oregano
½ tsp dried basil
½ tsp MSG
Putting it all together:
Mix the sugar, salt, and buttermilk together in a zip lock bag. Place the chicken pieces and seal the bag with as little air as possible. Give the bag a good jiggle and squeeze to make sure all the chicken is covered. Leave in the fridge for 4 hours, turning and mixing the bag every time you think of it.
Heat oil to at least 180°c.
Combine spice mix with flower and mix well. Combine egg and milk in another bowl.
Dip the chicken into the egg wash, make sure it’s covered all over, drip the chick into the flour mix and, again, make sure you cover it completely. Repeat once more.
Fry chicken in batches (see note #1) and place on paper towel to remove excess oil.
Serve with fries and, optional, mash potato and gravy.
Notes:
- You can also throw in a handful of crushed cornflakes into the flour mix to give the chicken a little extra crunch and texture.
- Oil temperature is important. Lower cooking temperatures will cause the food to soak up oil, and hotter temps will burn the outside before the chicken is cooked. I find 180°c is ideal, but your millage may vary.
- Thighs should take about 15 minutes, wings around 10. If you have a probe/meat thermometer the internal temp (in the thickest part) should be around 70°c.