11 herbs and spices
INGREDIENTS
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Makes: 4 servings
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2 cups all-purpose flour
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2/3 tablespoon salt
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1/2 tablespoon dried thyme leaves
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1/2 tablespoon dried basil leaves
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1/3 tablespoon dried oregano leaves
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1 tablespoon celery salt
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1 tablespoon ground black pepper
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1 tablespoon dried mustard
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4 tablespoons paprika
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2 tablespoons garlic salt
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1 tablespoon ground ginger
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3 tablespoons ground white pepper
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1 cup buttermilk
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1 egg, beaten
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1 chicken, cut up, the breast pieces cut in half for more even frying
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Expeller-pressed canola oil
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1 Mix the flour in a bowl with all the herbs and spices; set aside.
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2 Mix the buttermilk and egg together in a separate bowl until combined. Soak the chicken in the buttermilk mixture at room temperature, 20-30 minutes.
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3 Remove chicken from the buttermilk, allowing excess to drip off. Dip the chicken pieces in the herb-spice-flour mixture to coat all sides, shaking off excess. Allow to sit on a rack over a baking sheet, 20 minutes.
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4 Meanwhile, heat about 3 inches of the oil in a large Dutch oven (or similar heavy pot with high sides) over medium-high heat to 350 degrees. (Use a deep-frying thermometer to check the temperature.) When temperature is reached, lower the heat to me
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A note on MSG: A number of readers have asked how much MSG to use in the recipe above. Although KFC has confirmed that its present-day recipe uses MSG, that ingredient was not part of the list of herbs and spices we received from the Colonel's nephew
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CAPTION
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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
•
4 tablespoons paprika
•
2 tablespoons garlic salt
•
1 tablespoon ground ginger
•
3 tablespoons ground white pepper
•
1 cup buttermilk
•
1 egg, beaten
•
1 chicken, cut up, the breast pieces cut in half for more even frying
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