Kickstart your culinary adventure with this legendary Kentucky Fried Chicken recipe, boasting the famous 11 herbs and spices. Perfect for family dinners or impressing your friends, this recipe brings the Colonel’s secret right into your kitchen.
Why This Recipe Works
- The precise blend of 11 herbs and spices creates that unmistakable KFC flavor.
- Double-dredging in the flour mixture ensures a crispy, golden crust.
- Pressure frying locks in juices, making the chicken incredibly moist.
- Using buttermilk in the marinade tenderizes the chicken, enhancing its flavor.
- This recipe demystifies the Colonel’s secret, making it accessible to home cooks.
Ingredients
- 1 whole chicken, cut into pieces – 2 cups all-purpose flour
- 2 tbsp paprika – 2 tbsp garlic salt
- 1 tbsp black pepper – 1 tbsp dried oregano
- 1 tbsp dried basil – 1 tbsp dried mustard
- 1 tbsp celery salt – 1 tbsp ground ginger
- 1 tbsp white pepper – 1 tbsp onion salt
- 1 tbsp thyme – 1 tbsp marjoram
- 2 cups buttermilk – Vegetable oil for frying
Equipment Needed
- Large mixing bowls
- Whisk
- Deep fryer or large heavy-bottomed pot
- Meat thermometer
- Tongs
- Paper towels
Instructions
Step 1: Marinate the Chicken
Begin by soaking your chicken pieces in buttermilk for at least 12 hours, or overnight if possible. This not only tenderizes the chicken but also infuses it with moisture, ensuring your fried chicken is juicy on the inside. Tip: For extra flavor, add a teaspoon of your favorite hot sauce to the buttermilk.
Step 2: Prepare the Spice Mix
In a large bowl, whisk together all the dry ingredients: flour, paprika, garlic salt, black pepper, oregano, basil, mustard, celery salt, ginger, white pepper, onion salt, thyme, and marjoram. This blend is the heart of the recipe, so make sure it’s well mixed. Tip: Sift the flour and spices together to avoid clumps.
Step 3: Dredge the Chicken
Remove the chicken from the buttermilk, letting the excess drip off. Dredge each piece in the spice mix, pressing firmly to adhere. Then, dip back into the buttermilk and dredge again in the spice mix. This double coating is key to that iconic crispy crust. Tip: Let the coated chicken rest for 10 minutes before frying to help the coating stick.
Step 4: Fry the Chicken
Heat your oil to 350°F in a deep fryer or large pot. Fry the chicken in batches, avoiding overcrowding, for about 15-18 minutes, until golden brown and the internal temperature reaches 165°F. Tip: Maintain the oil temperature around 325°F during frying for even cooking.
Step 5: Drain and Serve
Once fried, transfer the chicken to a wire rack or paper towels to drain any excess oil. Let it rest for a few minutes before serving to allow the juices to redistribute. Serve hot and enjoy the crunch!
Tips and Tricks
For those looking to elevate their KFC game, consider brining the chicken before marinating in buttermilk for even more flavor and moisture. Experiment with the frying temperature; slightly lower temps can yield a crunchier crust without burning. If you’re avoiding deep frying, try an air fryer version, though the texture will differ. Always use a meat thermometer to ensure your chicken is perfectly cooked. Lastly, letting the chicken rest after frying not only cools it to a safe temperature but also makes the crust even crispier.
Recipe Variations
- Spicy Version: Add cayenne pepper or chili powder to the spice mix for a kick.
- Gluten-Free: Substitute the all-purpose flour with your favorite gluten-free blend.
- Oven-Baked: For a healthier option, bake the chicken at 400°F for about 40 minutes, flipping halfway.
- Extra Crispy: Add a tablespoon of cornstarch to the flour mixture for an even crunchier coating.
- Herb-Infused: Fresh herbs can be used in place of dried for a brighter flavor profile.
Frequently Asked Questions
Q: Can I use chicken breasts instead of a whole chicken?
A: Absolutely! Just adjust the cooking time since breasts cook faster than thighs or legs. Aim for an internal temperature of 165°F to ensure they’re perfectly done.
Q: How can I make this recipe less greasy?
A: Ensuring your oil is at the correct temperature before adding the chicken is crucial. Too cool, and the chicken absorbs more oil; too hot, and it burns. Also, draining the chicken well after frying helps.
Q: Can I prepare the chicken ahead of time?
A: Yes, you can marinate the chicken overnight and even coat it in the flour mixture a few hours before frying. Just keep it refrigerated until you’re ready to cook.
Summary
This Kentucky Fried Chicken recipe, with its secret blend of 11 herbs and spices, promises to deliver that iconic taste and crunch right in your own kitchen. Perfect for any occasion, it’s a foolproof way to bring a piece of culinary history to your table.
