KFC CHICKEN SECRET RECIPE
KENTUCKY FRIED CHICKEN Recipe
7 cups of Water ¼ cup of Kosher Salt
4 tablespoons Sugar
2 tablespoons Black Pepper
Mix Salt, Sugar, and Black Pepper into the water, This is a brine that you will put the chicken in. 1 - 3 pound Chicken cut into 8 pieces Add the chicken to the water brine in a large bowl or pot. Put into eh refrigerator for at least 2 hours before cooking. If you can do this over night it would be even better, but not absolutely necessary.
NOTE: You can skip the brining step if you’d like. Your chicken will still taste very good, but?
2 large Eggs and 1 cup of Milk 1 teaspoon of Salt and 1 teaspoon Black Pepper Beat the Eggs. Add the milk, salt and pepper and mix. Set aside until later.
SECRET 11 HERBS & SPICES
1 ½ cups All Purpose Flour
1 teaspoon dry Oregano 1 teaspoon ground Sage
1 teaspoon dry Basil
1 teaspoon Cayenne Pepper
1 teaspoon Sugar
1 teaspoon Salt
1 teaspoon Black Pepper
2 teaspoons Sweet Paprika
½ teaspoon ground Cumin
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
Mix all the above ingredients thoroughly in a large bowl.
Remove the Chicken from the brine and set in a colander or wire rack to let the brine drain off.
One by one, dredge each piece of chicken in the Flour-Herb mixture. Shake off excess flour. Next dredge each piece of chicken into the egg-mixture, shaking off excess egg, then placing the egg coated chicken back into the flour mixture.
Shake off excess flour from chicken and place on a plate to rest.
While chicken is resting, place 5 inches of vegetable oil, lard or Cisco in a small pot.
Heat the Oil on a high flame. Once the oil is hot enough, place four pieces of chicken in the hot oil and until chicken is cooked through and golden brown, about 12 minutes.
Remove the chicken from the hot oil and set aside. Place remaining 4 pieces of chicken in the hot oil and cook for 12 minutes, until done. Serve with whatever side dishes you like and enjoy.
IT'S FINGER LICKEN GOOD !!!
THIS RECIPE & More in The BADASS COOKBOOK
by Daniel Zwicke
THE BADASS COOKBOOK
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