When did we start frying chicken in the States? Well believe it or not, Scottish immigrants (who came into the US legally) brought their tradition of frying chicken in fat to the southern states. After it’s introduction in the southern American states it became a staple. Eventually herbs and spices were added to enrich the flavor of the chicken.
The original fat for frying was lard, but today we use vegetable oil, corn oil or canola oil.
There is another reason to fry your chicken at home and not buy KFC’s chicken and that’s MSGs. Monosodium Glutamate is a food enhancer used primarily in canned vegetables and processed foods. The FDA says it’s safe, but it has caused minor health issues like; headaches and allergic reactions or in some instances major problems such as, high blood pressure, diabetes or stroke. It’s better to be safe, then sorry. Serves 4 Total Time: 1 hour 45 minutes.
This is the KFC Original Recipe for Colonel Sander’s Fried Chicken uncovered by a food reporter interviewing Sander’s nephew and republished with all 11 herbs and spices so you can make KFC’s perfect chicken at home!
- 2 cups all-purpose flour
- 2/3 tablespoon salt
- 1/2 tablespoon dried thyme leaves
- 1/2 tablespoon dried basil leaves
- 1/3 tablespoon dried oregano leaves
- 1 tablespoon celery salt
- 1 tablespoon ground black pepper
- 1 tablespoon dried mustard
- 3 tablespoons paprika (original recipe calls for 4 tablespoons)
- 2 tablespoons garlic salt
- 1 tablespoon ground ginger
- 3 tablespoons ground white pepper
- 2 teaspoons Accent Seasoning , optional (I left this out)
- 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 to make 4 breast pieces)
- vegetable oil for frying
- 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.
- Add the flour in a bowl with all the herbs and spices and mix with a whisk.
- In a second larger bowl add the buttermilk and egg together and whisk until combined.
- Add the chicken to the buttermilk mixture for 20-30 minutes.
- Remove chicken from the buttermilk soak and let any excess buttermilk drip off.
- Dredge the chicken pieces in the flour mixture on all sides, then shake off the excess coating.
- Let it rest on a cookie sheet for 20-30 minutes.
- Add oil to a deep fryer or a large pot that is at least 5 inches high so that the chicken can be fully submerged.
- Heat the oil to 350 degrees and fry in small batches for 15-18 minutes.
- Remove the chicken from the oil and add to a drying rack on top of a clean cookie sheet.
- If you add it to a paper towel or newspaper the bottom of the chicken will steam from the heat and become soft.