They said it couldn’t be done—but dare we say our homemade version of KFC™ fried chicken is better than the original recipe? We start with a flavorful combination of 11 spices you already have in your pantry and combined them with flour and brown sugar to create the makings of that savory KFC™ crunch you crave. After that, it doesn’t get any easier than dredging the chicken and frying it up in hot oil. If you’ve ever wondered how to make KFC™ chicken, the secret is here.
Ingredients
- 1tablespoon paprika
- 2teaspoons onion salt
- 1teaspoon chili powder
- 1teaspoon black pepper
- 1/2teaspoon celery salt
- 1/2teaspoon dried sage
- 1/2teaspoon garlic powder
- 1/2teaspoon ground allspice
- 1/2teaspoon dried oregano
- 1/2teaspoon dried basil
- 1/2teaspoon dried marjoram
- 1 1/2cups Gold Medal™ all-purpose flour
- 1tablespoon brown sugar
- 1tablespoon kosher salt
- 1whole chicken (2 breasts, 2 thighs, 2 drumsticks, 2 wings)
- 1egg white
- 2quarts neutral oil, for frying
Steps
- 1 Preheat fryer to 350°F. Thoroughly mix together all spices.
- 2 Combine spices with flour, brown sugar and salt.
- 3 Dip chicken pieces in egg white to lightly coat them, then transfer to flour mixture. Turn a few times and make sure the flour mix is really stuck to the chicken. Repeat with all the chicken pieces
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- 4 Let chicken pieces rest for 5 minutes so crust has a chance to dry a bit.
- 5 Fry chicken in batches. Breasts and wings should take 12-14 minutes, and legs and thighs will need a few more minutes. Chicken pieces are done when a meat thermometer inserted into the thickest part reads 165°F.
- 6 Let chicken drain on a few paper towels when it comes out of the fryer. Serve hot.
