Fried Chicken – KFC – Kentucky

Cathy: KFC – Kentucky Fried Chicken – like Baked Alaska, Long Island Iced Tea and Texas Toast.  Do Kentuckians eat KFC?  I’m not sure, but for those of us that think of food from Kentucky, nothing says it (to me) like KFC.  I mused for a while about making Bourbon Balls but I couldn’t eat another sweet to save my life, after the holiday gluttony.  Not like fried chicken is anything light.

I remember as a young wife living in the south, we were invited to a pot luck and it was popular at the time to bring homemade fried chicken.  But, I didn’t have the time, so I bought some from the food store and arranged it on a plate to bring to the party.  Did those ladies know I didn’t make it, probably/definitely?  Who knows, maybe they bought and brought, too.

KFC has been around since the 1930’s when Colonial Harland Saunders started selling chicken at a roadside stand in Corbin Kentucky.  Later, in 1952, the first KFC franchise was opened in Salt Lake City. There are now 18,875 locations across 118 countries, including China (with 4563 locations – KFC’s largest market).

I found this recipe online (Dinner then Dessert) and it claims that this is the original recipe, uncovered by a food reporter from Colonel Sander’s nephew – and includes all of the original 11 herbs and spices.  There’s lots of salt and pepper!  Following this I learned a few things about deep frying (yes, you need 3-5 inches of oil in a pot at a constant 350 degrees), in using a rack on top of a baking sheet to set the just fried chicken on in order for it not to get soggy.

After this, I do think it’s cheaper, and I know easier, to just go out and buy fried chicken from any number of places (Porky’s in Pleasanton, Popeyes) and to say nothing about the left over ~12 cups of oil.  But, if you want to make it, here you go…

That being said, the chicken did taste really good.  Nice and crispy and juicy. 

Makes 4 servings, 10 pieces – Takes 1 hour, 45 min (includes 2 resting periods for the chicken, not you)

• 2 cups all-purpose flour
• 2/3 Tbsp salt
• 1/2 Tbsp dried thyme leaves
• 1/2 Tbsp dried basil leaves
• 1/3 Tbsp dried oregano leaves
• 1 Tbsp celery salt
• 1 Tbsp ground black pepper
• 1 Tbsp dried mustard
• 3 Tbsp paprika (original recipe calls for 4 Tbsp)
• 2 Tbsp garlic salt
• 1 Tbsp ground ginger
• 3 Tbsp ground white pepper
• 2 tsp Accent Seasoning, optional (I omitted)
• 1 cup buttermilk
• 1 large egg
• 1 chicken (cut into 10 pieces – 2 wings, 2 legs, 2 thighs and 2 breasts each cut in half)
• Vegetable oil for frying (enough for 5 inches in the pot once the chicken is in – so about 3 inches to start

(The herb and spice mixture makes more than you need – you can probably get by with cutting the mixture in half for the 10 pieces of chicken – or save it for another time)

(Also, this is the copycat KFC recipe – you can feel free to totally make it your own by using less salt, etc.)

1. Add the spices to a small food processor until they’re all uniform in size and the thyme, basil and oregano aren’t larger in size anymore.
2. Add the flour in a bowl with all the herbs and spices and mix with a whisk.
3. In a second larger bowl, or a flat pan, add the buttermilk and egg together and whisk until combined.
4. Add the chicken to the buttermilk mixture for 20-30 minutes.
5. Remove chicken from the buttermilk soak and let any excess buttermilk drip off.
6. Dredge the chicken pieces in the flour mixture on all sides, then shake off the excess coating.
7. Let it rest on a cookie sheet for 20-30 minutes.
8. Add oil to a deep fryer or a large pot that is a t least 5 inches high so that the chicken can be fully submerged.
9. Heat the oil to 350 degrees and fry in small batches for 15-18 minutes. Be sure to maintain the 350 degrees.
10. Remove the chicken from the oil and add to a drying rack on top of a clean cookie sheet.
11. If you add it to a paper towel or newspaper, the bottom of the chicken will steam from the heat and become soft.

Recipe from Dinner Then Dessert/Sabrina Snyder