![]() ![]() But those hallmarks of KFC flavors were present: the pungent white pepper, the licorice-like hit of celery salt. The Cook’s Country batch came out far crunchier than the original, the herbaceous flavors more intense. ![]() It’s unreasonable to say anything we make at home can be a dead ringer for the original KFC. The hardest part was controlling the oil temperature, but that’s just adjusting the heat as you go. It was supremely delicious and supereasy to cook. The million-dollar question: How’d it turn out? See for yourself: The chicken isn't fully submerged in the oil-you have to flip the chicken halfway-but this makes the covered frying process less of a hazard. Deep frying with the lid covered?! Isn’t that a house fire waiting to happen? Fear not, because the recipe calls for half the oil of similar recipes: 6 cups of peanut oil instead of 12.This doesn’t change the flavor or texture of the end product, but the trapped steam and heat speed up the frying time. You fry all the chicken pieces in one batch with the lid covered, which re-creates KFC’s method of pressure frying.You want crunchy nubs in your fried chicken? This is how you achieve it. You add 6 tablespoons of buttermilk to the dry flour and then mix with your fingers to create craggy bits.It’s more convenient and less expensive in the end. ![]() Rather than having you individually source dried thyme, basil, and oregano, the recipe calls for Italian seasoning.Here's Bryan demonstrating the recipe from the latest season of Cook's Country: The payoff-to-effort ratio is quite high.” “Once you get over the hurdle of finding a few extra ingredients, it’s very accessible. The brine is straightforward, and it’s not in and out of the pot a ton of times,” Bryan told me. Bryan says he considers this one of the magazine’s top five fried chicken recipes. The recipe was published as One-Batch Fried Chicken in the June/July 2018 issue of Cook’s Country. Executive Food Editor Bryan Roof recalls it was the combination of white pepper and ginger in the breading that made him think, “Oh, this is a different fried chicken here.” While the white pepper is a prominent flavor, Bryan told me “ginger has more weight in the recipe than anything, without you knowing it’s there.” It takes a batter that may otherwise be purely savory and salty and rounds it out with a deep spiced warmth. Just use this recipe with just some keto-friendly ingredient swaps: KFC Keto Fried Chicken.With former Cook’s Country test cook Cecelia Jenkins leading the recipe development, the team ordered buckets upon buckets of KFC for research. If you follow a low-carb or keto diet but crave Kentucky fried chicken, you can still have it.This extra twist on the original recipe makes this copycat KFC recipe even more flavorful. Herbs and Spices - we use the 11 spice blend in both the buttermilk marinade and the flour mixture for coating.You can substitute it with any all-purpose gluten-free flour if needed. All-Purpose Flour - traditional flour is an essential ingredient to make the crispy crunchy coating.Buttermilk - because of its slight acidity, marinating chicken in buttermilk makes the meat tender while keeping it juicy and flavorful.It usually takes around 10 minutes for chicken legs to cook depending on the size. But remember that chicken breasts and wings will cook faster than legs and thighs. Chicken - we use chicken legs, but you can choose any pieces of chicken you prefer.Excess flour will not make the chicken crispier it might fall off during frying if the coating is too thick. Shake off the extra flour before you start frying the chicken. Shake off the extra flour before you start frying the chicken.Before coating the chicken pieces in flour mixture use paper towels to pat it dry enough not to drip.Leave the chicken in the fridge to marinate overnight and soak up all the delicious flavors.Make sure the chicken is fully defrosted and at room temperature before putting it into the buttermilk marinade.You can find the list of the 11 herbs and spices you’ll need for the blend below. The secret to the famous Kentucky fried chicken is the buttermilk marinade and the 11 spice blend that was published in Chicago Tribune. ![]()
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