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Nutrition Facts
Serving Size 1 cups (slightly less) 148g Recipe makes 3 cups (slightly less)) The following items or measurements are not included below: French thyme jamaica ginger
Calories 344
Calories from Fat 20		(6%)
Amount Per Serving		%DV
	Total Fat 2.3g	3%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 4713mg		196%
Potassium 372mg		10%
Total Carbohydrate 72.0g		23%
	Dietary Fiber 7.1g	28%
	Sugars 1.4g
Protein 10.7g		21%
how is this calculated?

Kentucky Fried Chicken Seasoning Mix

Recipe #12125 | 50 min | 5 min prep | add private note

⁽²⁰⁾ RATE IT NOW Print Recipe

By: Kat
Sep 26, 2001

Just mix these commonly-found spices together! Great when used for skinless chicken fingers too.

3 cups (slightly less) (change servings and units)

Ingredients

2 tablespoons salt
2 cups flour
2 tablespoons pepper
4 tablespoons paprika
1 teaspoon garlic salt
1 tablespoon mustard, ground
1 tablespoon French thyme, ground
1 tablespoon sweet basil
1 teaspoon oregano, ground
1 tablespoon jamaica ginger, ground

Directions

1
Mix all together.
2
Take pieces of chicken and dip in slightly beaten raw egg.
3
Roll in spices.
4
Fry chicken in oil.
5
Bake in foil,metal or glass pan in a 350F degrees oven for 45 minutes.

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Featured Reviews for This Recipe

From: Shu Shu

On Aug 17, 2009

I am so glad I cut the salt in half. I used one tablespoon, and it was salty enough. I didn't have any sweet basil, so I used a tsp of rosemary instead. I also ground the thyme, oregano, and rosemary in a spice mill. I used dried ground ginger, since it wasn't specified to be dried or fresh. I skimped a bit on the flour, so maybe 1 and 1/2 cups. I also added some sour cream to the eggs, to try to thicken it up a bit. I thought it was pretty ok tasting. I don't think it ever met KFC before though.

0 people found this review helpful

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From: Chef #777213

On Mar 26, 2009

We tried this recipe. We didn't use sweet basil. We thought this was too salty and didn't taste like KFC at all. We did double bread it so that may have made the seasonings too over powering.

1 person found this review helpful

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From: *mamie*

On Mar 10, 2002

I had high hopes for this recipe. I am the owner over over 100 cookbooks and subscribe to 3 cooking magazines. When instructions call for "bake in foil", I wrap the item in foil. The chicken came out a steamy, soggy mess. I should've known better. Before anyone else makes the same mistake, bake in a foil, metal or glass pan, uncovered for 45 minutes.

19 people found this review helpful

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From: Mona

On Dec 28, 2001

Excellent recipe!!! After the chicken was done I used the leftover mix to make gravy.Chicken and gravy tasted awesome.My hubby was impressed.lol

12 people found this review helpful

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Read all 22 reviews