When I think back on my upbringing, I can’t help but think about the many times that KFC Original Recipe Chicken was a staple. When I was a little girl, my aunt would walk me home from school and we’d always stop at the KFC on the way. We used to split a chicken dinner and one of their strawberry parfaits. This meal memory, in contrast to the Pioneer Chicken my mother used to buy, is one that I can still eat whenever I like.
Why bother with a replica recipe when the original is only a mile away? In a nutshell: A) they’re a lot of fun, and B) the quality is significantly better than the original. When was the last time you visited a KFC? Even though I’ve only eaten there a handful of times, I’ve been consistently dissatisfied because the chicken has shrunk. Not only that, but KFC’s Original Recipe Chicken has monosodium glutamate (MSG), and hey, to each his own (I’ve committed my share of food crimes). Oh, and one more thing: fast food may be quite pricey.
And so, here we are, trying to crack the code of the legendary 11 spices and herbs. KFC claims that EVERYONE has an opinion but NOBODY has ever been correct. So, I have observed the development of the knockoff rounds from a distance. After that, a fantastic event occurred.
The Chicago Tribune sent a food writer to interview Colonel Sanders’s nephew. He used to cook this recipe by the bucketful, and it left an impression on him. It turns out he has a written version of the recipe stashed away in a dusty old scrapbook. The reporter, naturally, takes a photo and takes it back to Chicago to give it a thorough tasting.
As a lifelong devotee of KFC’s Original Recipe Chicken, you’ve got my attention. After much trial and error, they finally locate the secret ingredient that will give their dish that unforgettable flavor: MSG.
Best and most constructive compliment:
Maria
I cooked this not too long ago, and I agree that less paprika would be better. The back of my throat felt a little on fire when I ate my. The recipe seemed to me to be quite close to what I expected. My partner and I also cooked chicken in an air fryer without any prior marinating. When I try this again, I will absolutely marinate to see if it makes a difference. The chicken was fully cooked, yet it still had uncooked patches of floured spice. Perhaps I didn’t give it my all when I didn’t include the msg. Aside from that, the recipe turned out great!
Lisa
Seriously, this dish was incredible. I didn’t have any dry mustard, so I used turmeric instead. Also, I used coconut-almond milk instead of buttermilk and it turned out great! I’m saving this and showing it to my mum right away! You’re welcome for sharing it.
Ingredients
1 chicken, butchered and divided into serving sizes
Three eggs, beaten.
4 tbsp. of oil
Regarding the covering
4 ounces baking powder
Paprika, four tablespoons
The seasoning for chicken calls for 1 teaspoon of salt, 1 teaspoon of pepper, and 1 teaspoon of poultry spice (or chicken stock powder)
Oregano, one teaspoon
tarragon, one teaspoon
Suggested Measurement: 1 Pinch of Parsley
A pinch of thyme
1 tsp. chopped chives
Garlic powder, half a teaspoon
Powdered onion equal to half a teaspoon
Salt, celery, 1/2 teaspoon
Instructions:
Put all the coating ingredients, including the sifted flour, into a mortar and pestle and pound them until fine. Start by dredging each piece of chicken in the beaten egg, then roll it in the flour mixture in the bag. Make sure the flour completely covers each piece.
To prepare, preheat the oil in a frying pan. Chicken breasts should be browned slowly in oil with the lid off. To finish cooking the chicken, cover the pan and reduce the heat to low. Spread out on paper towels to absorb any remaining liquid.
