RECREATING KFC’s ORIGINAL RECIPE

Posted: December 14, 2018 in Carnivore!, chicken, Food, frying, Recipes
Tags: , , , ,

Maybe you saw in the news recently that KFC just sold out (in just a few hours) of a firelog that contains the 11 secret herbs and spices of their original recipe chicken. Catch the story here: https://www.dailyrecord.com/story/money/2018/12/13/kfc-firelog-smells-just-like-its-fried-chicken-but-supplies-limited/2293216002/

It was just over a year ago where the nephew of Colonel Sanders himself revealed the 11 secret herbs and spices that made KFC‘s original recipe chicken a worldwide success. He claimed he worked for his uncle for many years and had to make huge batches of the seasoning mix.

Despite what they might say when asked, let’s face it: people just can’t get enough of KFC.

For me, going to KFC is a guilty pleasure. Although I’m a big proponent of grass-fed this and pastured that, my kryptonite is KFC’s original recipe chicken. There’s a KFC right next door to a local Home Depot in my area and my car literally drives itself to the pick-up window…I can’t help it. I justify the consumption of this heavenly grease by asking for no sides–no biscuit, no nothing. I get one breast and one thigh, and I drive off, steering my car with my knees as I indulge in my dirty secret, the hot grease dripping down my chin, a roll of paper towels at my side.

Making the KFC chicken recipe at home means I do have some control over product quality. I can use pastured or organic chicken. I can use clean oil. And I can oven-fry my chicken, meaning I fry it in oil until golden brown, then finish the cooking process in the oven.

I have to say, the recipe really works! Maybe if I placed the real KFC side-by-side with my home-made chicken, I’d notice a difference. But it was pretty damn close and absolutely delicious! If I could change one thing, I would use smaller chicken pieces next time. I used large pieces and the meat-to-breading ratio was off. Though it was mighty tasty, I was craving more breading per bite.

The recipe calls for all-purpose flour, but I used Cup4Cup gluten-free flour, and the results were excellent!

 

 

2 cups all-purpose flour (I use Cup4Cup gluten-free flour)
3 tablespoons paprika
1 tablespoon celery salt
1 tablespoon dried mustard
1 tablespoon garlic salt
1 tablespoon ground ginger
2 teaspoons black pepper
1/2 teaspoon white pepper
1 1/2 teaspoons thyme
1 1/2 teaspoons basil
1 1/2 teaspoons oregano
1 teaspoon salt
1 cup milk
1 egg
5 lbs. chicken pieces…your choice
oil, for frying

 

Combine the flour and the “11 herbs and spices” in a bowl. Mix well.

In another bowl, whisk together the milk and the egg. Add the chicken pieces to this bowl and let the chicken soak in it for 10 minutes.

Pre-heat the oven to 350 degrees.

Pour a couple of inches of the oil into a pan with high sides and heat it to 340 degrees, using a thermometer. Don’t fill it with too much oil, because oil expands when hot and it could spill over.

Take the chicken pieces and coat them with the seasoning mix one at a time, making sure you coat them well. Carefully place the chicken in the hot oil. Don’t overcrowd the pan…work in small batches. Too much chicken could cause the oil to spill over the top.

Fry the chicken pieces just until golden…no need to cook them all the way through. Place the pieces on a baking sheet lined with non-stick aluminum foil. When all the chicken has been fried, place the baking sheet in the oven and cook until the chicken pieces reach an internal temperature of at least 160 degrees.

 

 

Make a lot! Leftovers are great, and they re-heat really well in the oven! (Don’t use a microwave…the oven is best.)

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