CHEX MIX PUMPKIN SPICE RECIPE RECIPES

Name: Copycat KFC™ Original-Style Chicken
Prep time: 20 min
Total time: 1 h
Yield: 4
Ingredients: 1 tablespoon paprika; 2 teaspoons onion salt; 1 teaspoon chili powder; 1 teaspoon black pepper; 1/2 teaspoon celery salt; 1/2 teaspoon dried sage; 1/2 teaspoon garlic powder; 1/2 teaspoon ground allspice; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/2 teaspoon dried marjoram; 1 1/2 cups Gold Medal™ all-purpose flour; 1 tablespoon brown sugar; 1 tablespoon kosher salt; 1 whole chicken (2 breasts, 2 thighs, 2 drumsticks, 2 wings); 1 egg white; 2 quarts neutral oil, for frying

COPYCAT KFC™ ORIGINAL-STYLE CHICKEN RECIPE - TABLESPOON.…

Copycat KFC™ Original-Style Chicken Recipe - Tablespoon.… image

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.

Provided by Macheesmo

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 17

Ingredients

1 tablespoon paprika
2 teaspoons onion salt
1 teaspoon chili powder
1 teaspoon black pepper
1/2 teaspoon celery salt
1/2 teaspoon dried sage
1/2 teaspoon garlic powder
1/2 teaspoon ground allspice
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1 1/2 cups Gold Medal™ all-purpose flour
1 tablespoon brown sugar
1 tablespoon kosher salt
1 whole chicken (2 breasts, 2 thighs, 2 drumsticks, 2 wings)
1 egg white
2 quarts neutral oil, for frying

Steps:

Preheat fryer to 350°F. Thoroughly mix together all spices.
Combine spices with flour, brown sugar and salt.
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.
Let chicken pieces rest for 5 minutes so crust has a chance to dry a bit.
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.
Let chicken drain on a few paper towels when it comes out of the fryer. Serve hot.

Nutrition Facts : Calories 418.0 , CarbohydrateContent 40.5 g, CholesterolContent 27.8 mg, FiberContent 2.5 g, ProteinContent 15.4 g, SaturatedFatContent 2.5 g, ServingSize 1 Serving, SodiumContent 1495.4 mg, SugarContent 2.6 g

COPYCAT KFC™ ORIGINAL-STYLE CHICKEN RECIPE - TABLESPOON.…

Copycat KFC™ Original-Style Chicken Recipe - Tablespoon.… image

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.

Provided by Macheesmo

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 17

Ingredients

1 tablespoon paprika
2 teaspoons onion salt
1 teaspoon chili powder
1 teaspoon black pepper
1/2 teaspoon celery salt
1/2 teaspoon dried sage
1/2 teaspoon garlic powder
1/2 teaspoon ground allspice
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1 1/2 cups Gold Medal™ all-purpose flour
1 tablespoon brown sugar
1 tablespoon kosher salt
1 whole chicken (2 breasts, 2 thighs, 2 drumsticks, 2 wings)
1 egg white
2 quarts neutral oil, for frying

Steps:

Preheat fryer to 350°F. Thoroughly mix together all spices.
Combine spices with flour, brown sugar and salt.
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.
Let chicken pieces rest for 5 minutes so crust has a chance to dry a bit.
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.
Let chicken drain on a few paper towels when it comes out of the fryer. Serve hot.

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