Homemade Kentucky Fried Chicken
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.
Servings: 6 legs
Ingredients
- 6 whole chicken legs split into thighs and drumsticks
- 4 cups water
- 3 tablespoon salt
- 2 tablespoon sugar
- 1 ½ cups sheep's milk or buttermilk if no lactose sensitivity
- 1 tablespoon vinegar only if using regular milk
- 1 large egg
- 2 cups all-purpose flour
- ⅔ tablespoon salt
- ½ tablespoon thyme
- ½ tablespoon Basil
- ⅓ tablespoon oregano
- 1 tablespoon celery salt
- 1 tablespoon black pepper
- 1 tablespoon dried mustard
- 4 tablespoon paprika
- 2 tablespoon garlic salt
- 1 tablespoon ground ginger
- 3 tablespoon white pepper
- 4 cups peanut oil for frying
Instructions
- No. 1 | 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.
- 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.