There are many different ways to make fried chicken but perhaps the most famous is the way is how it is made at KFC. The Col. has had a secret for some 77 years and ever since 1940, they have kept their chicken recipe under wraps. It didn’t stop people from trying to duplicate the recipe but most of those duplicates fell short in some way or another.
Now, the Chicago Tribune newspaper has published the recipe, including the secret of the 11 herbs and spices from Col. Sander’s nephew. It was found in the notes left from the second wife of the founder of KFC.
If you’re ready to take your chicken to the next level, this recipe will do it for you. It is absolutely fantastic, completely authentic and delicious! Try it once and you will never go back to regular fried chicken again.
2 cups of flour
2/3 tablespoon of salt
1/2 tablespoon of dried thyme
1/2 tablespoon of dried basil
1/3 tablespoon of dried marjoram
1 tablespoon of celery salt
1 tablespoon of ground black pepper
1 tablespoon of dry mustard
4 tablespoons of bell pepper powder
2 tablespoons of garlic salt
1 tablespoon of ground ginger
3 tablespoons of ground white pepper
1 cup of low-fat cream
1 beaten egg
1 sliced chicken; the fillet part should be additionally cut into halves for more even frying
How to make it:
1. Mix the flour and all of the spices in a cup.
2. Take another cup and mix the egg with the low-fat cream. Soak the chicken pieces in the mixture of cream and egg at room temperature for 20-30 minutes.
3. Take the chicken pieces out of the cream, and wait until the excess drips off. Dip the chicken pieces into the mixture of flour and spices until the pieces are covered. Shake off the excess. Put the chicken pieces on a rack, and leave for 20 minutes.
4. While you are waiting for the chicken to be ready for frying, pour 7-8 cm of oil into a pot with thick high sides (or you can use a Dutch oven), and heat over medium-high heat to 175°C (347°F). Use a kitchen thermometer to monitor the temperature. When it reaches 175°C, reduce the heat to medium. Fry 3-4 chicken pieces until they have a golden brown crust (15-18 minutes), turning them over just once. Lay the cooked chicken on a plate covered with paper towels.
This recipe was considered to be one of the most valuable secrets in restaurant history. The copy showed in this recipe had his official autograph and it is still kept in a safety box at company headquarters.