Yearning for KFC fired chicken but long is the way to get there? Let's try this secret ingredients fried chicken that's hard to forebear!
Course Main Course, Meal
Cuisine American, Sugar free recipe
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Ingredients
Chicken
1cupButtermilk
1medium Egg
1teaspoonTable salt
4lbChicken pieces
Spices
⅔teaspoon salt
⅓teaspoon thyme
½teaspoon basil
⅓teaspoon oregano
1teaspooncelery salt
1teaspoonblack pepper
1teaspoondry mustard
4teaspoonspaprika
2teaspoonsgarlic salt
1teaspoonground ginger
3teaspoonswhite pepper
2cupsWhite flour
Instructions
Whisk buttermilk, egg and salt until well combined.
Add the pieces of chicken and coat with the buttermilk mixture. Put it in the fridge for at least a half an hour but preferably 24.
Measure out the spices and the flour then mix it.
Sprinkle a tablespoon or two buttermilk into the flour and mix it together by hand. We are trying to make lumps of flour that will stick to the chicken, creating a crunchy layer on top. Don't need to add too much as we progress with the coating, the flour accumulates more liquid from the meat.
Place a piece of chicken into the flour and press firmly into it so the flour and lumps stick to the meat.
Cover the whole meat by rolling around in the flour and pressing it down. Transfer to a plate ready for frying but don't prepare more than a batch at a time. The coating gets soggy quickly and can peel off the meat.
Heat oil for frying to medium and place in the chicken pieces. Leave plenty of space around them. Smaller, boneless pieces of chicken can be fried at higher level as those inner temperature reaches 165°F / 74°C quicker without burning the coating.
When the bottom turns golden brown turn the meat over. This should be fairly slow process, about 10 - 15 minutes, depending on the size of the pieces.
Once both sides get the lovely golden brown color, take them out, about 10 - 15 minutes. Check for done-ness, either by a temperature gauge or simply cutting the meat at its thickest part, inspecting for pinkness or blood. If the meat hasn't been done yet, we can cut it up in half and place it back into the fryer to finish it. Lower the temperature for the next batch. Optionally, in case we don't want to cut up the pieces, finish it in the oven at 400°F / 200°C.