Some of you might be saying ICK! KFC is gross – I wouldn’t touch it with a 10 foot pole. BUT, to those of you out there that get a craving for it every so often (like me!) then this recipe is for YOU! It’s basically a copycat recipe of the savory blend of spices that coat the chicken – I adapted it from this recipe that I found here. Get ready, because it takes alot of different spices, but lasts forever if you store it in an airtight container. I keep it in the spice cabinet labeled as “mommy’s secret fried chicken mix” …. because I love secret recipes like this!
- 1 tablespoon rosemary
- 1 tablespoon oregano
- 1 tablespoon powdered sage
- 1 teaspoon powdered ginger
- 1 teaspoon marjoram
- 1½ teaspoon thyme
- 3 tablespoons packed brown sugar
- 3 tablespoons dry minced parsley
- 1 teaspoon pepper
- 1 tablespoon paprika
- 2 tablespoons garlic salt
- 2 tablespoons onion salt
- 2 tablespoons powdered chicken bouillon
- Combine all the ingredients together in a food processor or blender so it becomes uniform. Add ¼ cup of the spice mixture for every 1 cup of flour to create chicken coating. Reserve 3 tablespoons of the mixture before it touches raw chicken to make a delicious gravy!
I store it in an old lunch meat container – works perfectly! Just measure out 1/4 cup of this special spice cocktail to 1 cup of flour and mix it up in a large container or paper sac. I like to use a large container with a lid because sometimes flour puffs out of the seams when you use a paper sac.
Another key thing is making sure you dredge your chicken in some buttermilk. If you don’t have any available, you can just use beaten eggs instead. I will say this for buttermilk – it makes for some tasty chicken and the coating really sticks to the chicken much better! See how thick it is on the chicken?
Then I dropped it into the flour/spice mixture container and shook it up (with the lid on, of course!)
Once it was fully coated, I dropped it in the deep fryer and let it go for about 6-8 min or until it became crispy and deep golden on the outside. I always cut a test strip in half to make sure it’s cooked all the way through before I start turning stuff off.
This is my new go-to recipe I use whenever I say I am making fried chicken – my family NEVER complains!