KFC 11 Herbs and Spices Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups all purpose flour
⅔ Tbsp. salt
½ Tbsp. dried thyme
½ Tbsp. dried basil
⅓ Tbsp. dried oregano
1 Tbsp. celery salt
1 Tbsp. ground black pepper
1 Tbsp. dried mustard
3 -4 Tbsps. paprika
2 Tbsps. garlic salt
1 Tbsp. ground ginger
3 Tbsps. ground white pepper
½-2 tsps. Accent (optional)
1 cup full fat buttermilk
1 egg
1 chicken cut into 10 pieces (2 wings, 2 thighs, 2 legs, 2 breasts cut in 4 pieces)
Vegetable oil for frying
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Directions: |
Directions:Mix spices in food processor until uniform in size. Add flour to spices and mix with a whisk. Whisk together egg and buttermilk. Marinate chicken in buttermilk mixture for 20-30 minutes. Remove and let excess drip off. Dredge chicken pieces until completely coated and shaking off excess coating. Rest chicken on cookie sheet 20-30 minutes. Cook in pressure cooker until almost cooked and finish cooking by deep frying in pure vegetable oil shortening. Pressure cooking first keeps the chicken juicy and seals in the flavour. Temperature and time cooking needs to be just right. Add oil to deep fryer or pot that is at least 5 inches high so the chicken can be fully submerged. Heat oil to 350ºF and cook about 12 minutes for legs and wings and 15 to 18 minutes for breasts and thighs. Use fork for turning as needed until chicken is medium golden brown color. If the temperature drops too low, the chicken will be greasy.
Remove chicken from oil and place on cooling rack on cookie sheet. If you place cooked chicken on top of paper towel the bottom of the chicken will steam from the heat and become soft. |
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