|Geek’s Finger Lickin’ Good Fried Chicken|
- 2/3 tablespoon salt
- 1/2 tablespoon thyme
- 1/2 tablespoon basil
- 1/3 tablespoon oregano
- 1 tablespoon celery salt
- 1 tablespoon black pepper
- 1 tablespoon dried mustard
- 4 tablespoons paprika
- 2 tablespoons garlic salt
- 1 tablespoon ground ginger
- 3 tablespoons white pepper
- 2 cups white flour
- Chicken wings/thighs
- 500ml buttermilk to marinade
- Oil for frying
Legend has it that “one of the biggest trade secrets in the world,” the KFC original fried chicken recipe has been deemed as closely guarded over several years. In fact, KFC says the original handwritten recipe is housed in a large safe encased in two feet of concrete and guarded by video cameras and motion detectors.
Well, with the power of the internetz, we may have the Colonel’s actual recipe, thanks to a reporter looking through a scrapbook of one of the Colonel’s nephews. Who knows, but I have cooked this recipe many times and it’s actually quite good.
It’s not going to be exactly the same since KFC use a pressure cooker fryer which are normally only available in pro kitchens (and can be quite dangerous to use for the inexperienced cook), so we have to extend the cooking time which can overcook the outside, but it’s a good compromise.
Anyway, with all cooking, it’s best to open a bottle to free the creative juices and to numb the pain when you slice off your thumb – in this case I recommend a nice chilled bottle of German Riesling Kabinett or Hungarian Royal Tokaji Furmint if you can find it. You’re looking for something dry, acid and slight fruit to balance the fatty and salty chicken.
Start by pouring a nice glass of wine and marinade the chicken in buttermilk overnight, this helps to tenderize the chicken. Woohoo! Nothing else to do, so time to relax and finish off that bottle of wine.
The next day, make sure you open another bottle of wine and mix all the dry ingredients together, put in freezer bag and mix together, add the chicken to the bag and coat the chicken.
Deep fry for at around 8 mins, till crispy on the outside, they also can be shallow fried, turning often or quickly fried to crisp the outside and finished in a moderate oven.
Serve with triple cooked chips (the best chips) and some corn.