While the recipe doesn’t exactly resemble our childhood KFC days it is still finger licking good. The crust is crispy, savoury with a touch of spice to it, and the chicken is tender and moist.
No. 1 | In a sauce pan, warm water with 3 tbsp of salt and 2 tbsp of sugar until dissolved. Allow to cool completely and add chicken pieces, cover and place in your fridge for a minimum of 8 hours.
No. 2 | Take the chicken out of the fridge, remove from brine and pat dry. Leave it on the countertop for 30 minutes to remove the chill before cooking. In a bowl, whisk together the milk, vinegar and egg. In another dish, stir together the flour and 11 herbs and spices.
No. 3 | Place all of the chicken in the milk bowl. Using one piece of chicken at a time, dredge it in the flour mixture, and set aside on a wire rack set over a baking sheet. Repeat the process, until all pieces are well coated.
No. 4 | In a wide pot, heat a couple inches of oil to 325 F. (It should be hot, but not smoking)
No. 5 | Cook 3-4 pieces at a time, without crowding the pot, for 12-15 minutes. The larger pieces will take a few minutes longer.
No. 6 | Set aside on another rack set over a baking sheet while you finish the rest. Insert a meat thermometer into the thickest part of the chicken, without touching the bone. The cooked pieces should register 160 F.