KFC Original Fried Chicken Recipe

Servings: 4 servings

Prep time: 1 hour

Cooking time: 45 minutes

Calories: 710 kcal

INGREDIENTS

1 chicken, portioned
2/3 tablespoon salt
½ tablespoon thyme leaves, dried
½ tablespoon basil leaves, dried
1/3 tablespoon oregano leaves, dried
1 tablespoon celery salt
1 tablespoon black pepper, ground
1 tablespoon dried mustard powder
4 tablespoons paprika
2 tablespoons garlic salt
1 tablespoon ginger, ground
3 tablespoons white pepper, ground
2 tablespoons Accent Seasoning, optional
2 cups all-purpose flour
1 cup buttermilk
1 egg, large
Vegetable oil, for frying

DIRECTIONS

The first step is to portion your chicken. The goal is to get 2 wings, 2 thighs, 2 legs and 2 breasts. Each breast should be sliced in two to create 4 breast pieces in total. If you do not know how to portion a chicken, you can either watch tutorials online or buy pre-portioned chicken packs.
Combine all the spices in a food processor and blend until they are evenly incorporated and a fine powder. Add the blended spices in a large bowl.
Add your flour to the spice mix and whisk until fully incorporated – this is now called “seasoned flour”.
In a second large bowl, whisk together the buttermilk and the egg until the egg has been fully broken up.
Place the chicken pieces in the buttermilk mixture, wrap with plastic wrap and place in the refrigerator for 20-30 minutes.
Place a cooling rack over a large baking sheet. Place the soaked chicken pieces on the cooling rack and allow the excess buttermilk to drip off.
Place each piece in the seasoned flour and shake it off to make sure the piece is fully and evenly covered. Place the pieces on a clean baking sheet and allow them to rest for another 20-30 minutes at room temperature.
Meanwhile, heat your oil to 350 degrees Fahrenheit in a large pot. Do not fill the pot with oil to the rim; leave about 5-6 inches to allow the oil to splatter without overflowing.
Once your chicken has rested and the oil has heated, fry the chicken pieces in batches or 3-4 for 15-18 minutes.
Remove the crispy chicken from the oil to drain on a drying rack over a baking sheet, just like before.
Serve warm with a side of fries, coleslaw or your favorite KFC side dish.

NOTES

Before placing the chicken pieces in the buttermilk, make sure you pat each piece dry with paper or kitchen towel. This will remove any excess moisture from diluting the flavor.
When you are finished frying your chicken and you drain it on a paper towel, it will steam where the chicken sits on the paper towel and become soggy.

View Original Article