Homemade KFC-Style Fried Chicken: The Secret's Out
If you've ever wondered what makes KFC's fried chicken so irresistibly special, it's all about that secret blend of 11 herbs and spices and a little dash of monosodium glutamate (MSG). The Colonel himself used to say that each batch is freshly prepared in every restaurant, hand-breaded all day long by a certified cook. While the original KFC recipe remains under lock and key, we've got a copycat version that's sure to satisfy your craving for that iconic flavor. And here's a pro tip: a pressure fryer is your ticket to that authentic KFC crunch.
Ingredients
- 1 large egg
- 1 cup buttermilk
- 1 (3-pound) chicken, cut into 6 pieces
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon dried sage
- 1 teaspoon freshly ground black pepper
- 2 tablespoons paprika
- 1 teaspoon ground oregano
- 1 tablespoon onion salt
- 1 teaspoon dried marjoram
- 1 teaspoon dried basil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 2 tablespoons Accent (MSG seasoning)
- 1 (24-ounce) container of lard, enough to cover the chicken in the fryer
Instructions
- Start by gathering all your ingredients. It's good to have everything ready and at your fingertips.
- In a large bowl, combine the egg and buttermilk. Now, take those chicken pieces and give them a good soak in this mixture.
- In a separate bowl, place the flour. Then, whisk in all 11 of those herbs and spices – salt, sage, pepper, paprika, oregano, onion salt, marjoram, basil, chili powder, garlic powder, and, of course, the MSG seasoning.
- Remove the chicken from the buttermilk mixture, allowing the excess to drip off. Now, roll those chicken pieces in the seasoned flour until they are generously coated.
- Time to get that lard sizzling. If you're using a Dutch oven or a pressure fryer, heat it to 365°F. Follow the manufacturer's instructions carefully if you're working with a pressure fryer.
- Using a utensil (tongs work wonders), carefully lower 4 pieces of the chicken into the hot oil. If you're using a pressure fryer, don't forget to lock the lid in place, and be cautious to avoid any hot oil splatters.
- Let them fry away for about 8 to 10 minutes, until the chicken takes on that irresistible golden brown hue and cooks through.
- If you're using a pressure fryer, release the pressure according to the manufacturer's guidelines. Then, remove the golden chicken pieces and let them drain on paper towels or a metal rack.
- It's time to repeat the process with the remaining 2 pieces of chicken. Trust us; this is worth the effort.
- Once all your chicken is cooked to golden perfection, it's time to serve and enjoy!
Notes
If a pressure fryer is not at your disposal, don't fret. You can still achieve that KFC-like goodness. Use a deep fryer or a heavy Dutch oven. Just make sure you have enough vegetable oil or lard to keep the chicken pieces submerged, and aim for a temperature of 350°F. Fry the chicken in batches for a total cook time of 15 to 18 minutes, or until it reaches that perfect golden brown and crispy perfection.
Now, you've got the inside scoop on whipping up a batch of KFC-style fried chicken that'll make your taste buds dance. So, what are you waiting for? Gather your ingredients, fire up that fryer, and get ready for a finger-licking good time!