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Category: Chicken
Prep Time: 30min Cook Time: Total Time: 1hr
1 whole chicken (2 breasts, 2 thighs, 2 drumsticks, 2 wings)
2 quarts neutral oil, for frying
1 egg white
1 1/2 cups all-purpose flour
1 tbsp brown sugar
1 tbsp kosher salt
***SPICE MIX***
1 tbsp paprika
2 tsp onion salt
1 tsp chili powder
1 tsp black pepper
1/2 tsp celery salt
1/2 tsp dried sage
1/2 tsp garlic powder
1/2 tsp ground allspice
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried marjoram
1. Preheat fryer to 350°F. Thoroughly mix together all the spice mix ingredients.
2. Combine spice mix with flour, brown sugar and salt.
3. 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.
4. Let chicken pieces rest for 5 minutes so crust has a chance to dry a bit.
5. 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.
6. Let chicken drain on a few paper towels when it comes out of the fryer. Serve hot.
Recipe Source: tablespoon.com
KFC Original Style Chicken
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Category: Chicken
Prep Time: 30min Cook Time: Total Time: 1hr
1 whole chicken (2 breasts, 2 thighs, 2 drumsticks, 2 wings)
2 quarts neutral oil, for frying
1 egg white
1 1/2 cups all-purpose flour
1 tbsp brown sugar
1 tbsp kosher salt
***SPICE MIX***
1 tbsp paprika
2 tsp onion salt
1 tsp chili powder
1 tsp black pepper
1/2 tsp celery salt
1/2 tsp dried sage
1/2 tsp garlic powder
1/2 tsp ground allspice
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried marjoram
1. Preheat fryer to 350°F. Thoroughly mix together all the spice mix ingredients.
2. Combine spice mix with flour, brown sugar and salt.
3. 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.
4. Let chicken pieces rest for 5 minutes so crust has a chance to dry a bit.
5. 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.
6. Let chicken drain on a few paper towels when it comes out of the fryer. Serve hot.
Recipe Source: tablespoon.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.