Kentucky Fried Chicken Original Recipe

Ingredients

11 SECRET HERBS AND SPICES

• 5 teaspoons ground tellicherry peppercorns
• 1/4 teaspoon ground california bay leaf
• 1/4 teaspoon ground celery seed
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground jamaica ginger
• 1/4 teaspoon ground dried california lemon peel
• 1/4 teaspoon ground mace
• 1/4 teaspoon ground red chili pepper (including seeds)
• 1/4 teaspoon ground sage
• 1/4 teaspoon ground savory
• 1/4 teaspoon ground bourbon-madagascar vanilla bean

CHICKEN

• 1 thawed whole broiler-fryer chicken, cut up (or,)
• 6-12 frozen whole boneless chicken breasts

MARINADE (optional)

• 2 quarts water
• 2 teaspoons fine flake sea salt (or 2 teaspoons popcorn salt)
• 2 teaspoons Accent seasoning (recommended KFC flavor booster)
• 1 teaspoon superfine sugar

PRE-DREDGING

• 1 cup pre-sifted all-purpose flour

COATING

• 1 cup cream or half-and-half or milk
• 1 large beaten egg

BREADING

• 1 cup pre-sifted all-purpose flour
• 3 teaspoons Accent seasoning (recommended KFC flavor booster)
• 2 3/4 teaspoons fine flake sea salt (or 2 teaspoons plain popcorn salt)
• 1/4 teaspoon superfine sugar
• 1/16 teaspoon garlic powder (recommended KFC flavorant)

RECOMMENDED DEEP-FRYING OIL

• 2-3 quarts pure canola oil

Directions

1. 1

   I DO NOT RECOMMEND SUBSTITUTIONS OR VARIATIONS FROM THE SUGGESTED METHODS GIVEN IF YOU WANT AN AUTHENTIC FLAVOR. IF YOU OMIT ACCENT SEASONING, IT WON'T TASTE AS AUTHENTIC. MAKE SURE ALL SPICES ARE PROPERLY GROUND IN SPICE MILL OR CLEAN COFFEE GRINDER BEFORE ADDING TO FOOD PROCESSOR WITH BREADING INGREDIENTS. WHEN MEASURING INGREDIENTS (ESPECIALLY HERBS AND SPICES), HAVE EVERY ITEM IN FRONT OF YOU; PUT EACH AWAY IMMEDIATELY AFTER MEASURING TO AVOID CONFUSION; MEASURE ONLY LEVEL AMOUNTS GIVEN WITHOUT ROUNDING OR SKIMPING.

2. 2

   MARINATE chicken for several hours or overnight in refrigerator, in MARINADE ingredients (2 quarts water, 2 teaspoons fine flake sea salt, 2 teaspoons Accent seasoning, 1 teaspoon superfine sugar; when ready to fry chicken, preheat fryer to 375°F.

3. 3

   ADD breading ingredients to a food processor (1 cup pre-sifted all-purpose flour, 3 teaspoons Accent seasoning, 2 3/4 teaspoons fine flake sea salt (or 2 teaspoons plain popcorn salt), 1/4 teaspoon superfine sugar, 1/16 teaspoon garlic powder); process for a few seconds.

4. 4

   BORROW 2 tablespoons from breading mixture and add to a spice mill or clean coffee grinder, along with pre-ground and pre-measured SECRET HERBS AND SPICES, EXCEPT GROUND TELLICHERRY PEPPER: (1/4 teaspoon ground California bay leaf, 1/4 teaspoon ground celery seed, 1/4 teaspoon ground coriander, 1/4 teaspoon ground Jamaica ginger, 1/4 teaspoon ground dried California lemon peel, 1/4 teaspoon ground mace, 1/4 teaspoon ground red chili pepper, 1/4 teaspoon ground sage, 1/4 teaspoon ground savory, 1/4 teaspoon ground Bourbon-Madagascar vanilla bean); grind ingredients for at least 30 seconds, until all is very finely powderized; pour powderized mixture into a food processor.

5. 5

   ADD 5 TEASPOONS GROUND TELLICHERRY PEPPER to other food processor ingredients; process for at least 30 seconds.

6. 6

   IF USING BONELESS CHICKEN BREASTS AND YOU ARE DEEP-FRYING, USE FROZEN CHICKEN BREASTS MOISTENED WITH EGG AND MILK COATING FIRST; FOLLOW MAIN BREADING DIRECTIONS HEREAFTER. FROZEN CHICKEN BREASTS MAY BE DEEP-FRIED AT 350° F FOR THE ENTIRE COOKING PROCESS. Rinse chicken pieces; roll or shake chicken in 1 cup pre-sifted all-purpose flour until evenly dusted; place chicken pieces on a paper towel-lined plate.

7. 7

   DIP chicken evenly in egg and milk COATING in a medium bowl (keep one hand dry).

8. 8

   PLACE 1 piece of freshly-coated chicken at a time into BREADING container (or a large ziplock bag); seal lid firmly and shake chicken in all motions to thoroughly coat chicken; place chicken pieces on a paper-towel lined plate until all chicken is very generously breaded.

9. 9

   IF USING A PRESSURE-FRYER, FOLLOW THE MANUFACTURER'S RECOMMENDED GUIDELINES FOR FRYING CHICKEN. In a deep-fryer, FRY chicken completely immersed in 375° F oil (without overcrowding) for 2 minutes; reduce heat to 250°F and fry until golden brown; juices should run clear when chicken is done. When chicken has cooled, savor the goodness!

10. 10

    Colonel Sanders is smiling from heaven. Or he is not.