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.
6whole chicken legssplit into thighs and drumsticks
4cupswater
3tablespoonsalt
2tablespoonsugar
1 ½cupsbuttermilk
1large egg
2cupsall-purpose flour
⅔tablespoonsalt
½tablespoonthyme
½tablespoonBasil
⅓tablespoonoregano
1tablespooncelery salt
1tablespoonblack pepper
1tablespoondried mustard
4tablespoonpaprika
2tablespoongarlic salt
1tablespoonground ginger
3tablespoonwhite pepper
4cupspeanut oilfor frying
Instructions
In a sauce pan, warm water with 3 tablespoon of salt and 2 tablespoon of sugar until dissolved. Allow to cool completely and add chicken pieces, cover and place in your fridge for a minimum of 8 hours.
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.
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.
In a wide pot, heat a couple inches of oil to 325 F. (It should be hot, but not smoking)
Cook 3-4 pieces at a time, without crowding the pot, for 12-15 minutes. The larger pieces will take a few minutes longer.
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.