KFC FRIED CHICKEN SEASONING RECIPES
KFC ORIGINAL RECIPE FRIED CHICKEN - TOP SECRET RECIPES
One of the most protected, discussed, and sought-after secret recipes in the food world is KFC's Original Recipe Fried Chicken. Long ago I published my first hack of the famous formula, but the recipe, which was based on research from "Big Secrets" author William Poundstone, includes only salt, pepper, MSG, and flour in the breading, and not the blend of eleven herbs and spices we have all heard about. The fried chicken made with my first recipe is good in a pinch, but it really needs several more ingredients to be a true clone. That is why, over twenty years later, I was happy to get another crack at the secret when we shot the pilot episode for my CMT TV series Top Secret Recipe. In the show, I visited KFC headquarters, talked to friends of Harlan Sanders who had seen the actual recipe, and even checked out the Corbin, Kentucky, kitchen where Harland Sanders first developed his chicken recipe. During that four-day shoot I was able to gather enough clues about the secret eleven herbs and spices to craft this new recipe—one that I believe is the closest match to the Colonel's secret fried chicken that anyone has ever revealed. Source: Top Secret Recipes Step-By-Step by Todd Wilbur.
Provided by Todd Wilbur
Total Time 30 minutes0S
Prep Time 15 minutes0S
Cook Time 15 minutes0S
Number Of Ingredients 21
Nutrition Facts : Calories 496 calories
HOW TO MAKE CRISPY, JUICY FRIED CHICKEN (THAT’S BETTER ...
Using the recently leaked secret spice blend from KFC and best frying practices, we make finger-licking chicken that tastes better than the Colonel.
Provided by Meghan Splawn
Categories Main dish Dinner Poultry dish Fried chicken
Total Time 5400S
Prep Time 2700S
Cook Time 2700S
Yield 6
Number Of Ingredients 18
Steps:
- Salt the chicken. Place the chicken pieces on a baking sheet and sprinkle all over with 1 tablespoon of the salt. Set aside at room temperature for 30 minutes or refrigerate overnight.
- Make the seasoning blend. Combine the paprika, white pepper, garlic powder, ginger, celery salt, black pepper, mustard, thyme, basil, and oregano in a large bowl.
- Season the chicken. Coat the chicken all over with half of the seasoning mixture (about 1/2 cup).
- Set up a dredging station. Add the flour, cornstarch, and remaining 1 tablespoon salt to the remaining spice mixture in the bowl and whisk to combine; set aside. Place the buttermilk, egg whites, and alcohol in a medium bowl and whisk to combine. Fit a wire rack over a second rimmed baking sheet.
- Dredge the chicken. Working with 1 piece of chicken at a time, dip in the buttermilk mixture to completely coat, then place in the flour mixture (don't worry about letting any excess buttermilk drain off the chicken first). Shake the flour bowl as needed to completely coat the chicken, then use your fingers to press the flour coating onto the chicken.
- Set the coating. Place the coated chicken on the rack and repeat dredging the remaining chicken. Set aside at room temperature for at least 10 minutes and up to 30 minutes while you set up for frying and heat the oil.
- Set up for frying. Place the oil in a large Dutch oven, attach a candy or deep-fry thermometer, and heat over medium-high heat until the oil is 350°F, about 15 minutes. Meanwhile, wash and dry the empty baking sheet the chicken was seasoned on. Line this baking sheet with paper towels and fit with a second wire cooling rack; this will be your cooling station.
- Fry the chicken. Place 3 pieces of the chicken in the oil and fry, using tongs to rotate the pieces every 3 to 4 minutes and adjusting the heat as needed to maintain 325°F, until golden-brown with an internal temperature of 165°F (check by inserting a probe thermometer into the thickest part of the chicken without touching bone), 12 to 15 minutes.
- Cool the chicken. Transfer the chicken to the rack on the second baking sheet. Make sure the oil comes back up to 350°F before frying the remaining chicken in 2 more batches. Let cool at least 10 minutes before serving.
Nutrition Facts : SaturatedFatContent 13.0 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 43.8 g, SugarContent 2.7 g, ServingSize Serves 6, ProteinContent 45.0 g, FatContent 110.1 g, Calories 1350 cal, SodiumContent 1442.4 mg, FiberContent 4.0 g, CholesterolContent 0 mg
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