Kentucky Style Fried Chicken

Author: Marthinus Strydom
Category: Chicken
Serves/Qty: 4.00
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Heidi Strydom

We all know KFC, the famous Kentucky Fried Chicken, created by Colonel Sanders. But can we make it at home? YES WE CAN!

Marthinus Strydom

The Story

KFC is something special. We all know that. The problem is that it's not the healthiest meal and impossible to make at home. The biggest problem is the process of preparing the chicken.

In 1962 Harlan Sanders, also known as Colonel Sanders, filed the patent for PROCESS OF PRODUCING FRIED CHICKEN UNDER PRESSURE for Kentucky Fried Chicken Corporation. U.S. Patent No. 3,245,800. The invention relates to a method or process for producing fried chicken under pressure.

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Ingredients
Adjust Quanities

vegetable oil for frying
11 Herbs and Spices
2 cup (96 Teaspoons) flour
¾ tbsp (2.25 Teaspoons) salt
½ tbsp (1.5 Teaspoons) dried thyme leaves
½ tbsp (1.5 Teaspoons) dried basil leaves
⅓ tbsp (0.99 Teaspoons) dried oregano leaves
1 tbsp (3 Teaspoons) celery salt
1 tbsp (3 Teaspoons) ground black pepper
1 tbsp (3 Teaspoons) dried mustard
3 tbsp (9 Teaspoons) paprika
2 tbsp (6 Teaspoons) garlic salt
1 tbsp (3 Teaspoons) ground ginger
3 tbsp (9 Teaspoons) ground white pepper
Marinade
1 cup (48 Teaspoons) buttermilk
1 chicken , cut into pieces (or buy seperate pieces)

Method

My method combines deep frying and air frying. The deep frying locks in the flavor of the 11 herbs and spices and creates a crisp coating. The airfryer completes the cooking at a lower temperature. This ensures that the chicken is properly cooked without burning the coating and skin.

  1. Pierce the chicken a few times with a small, sharp knife.
  2. Place the chicken pieces in a zip lock back and add the buttermilk. Marinade for a few hours or overnight.
  3. Add the spices to a small food processor until they're all uniform in size and the thyme, basil and oregano aren't larger in size anymore.
  4. Add the flour in a bowl with all the herbs and spices and mix with a whisk.
  5. Remove chicken from the buttermilk soak and let any excess buttermilk drip off.
  6. Dredge the chicken pieces in the flour mixture on all sides, then shake off the excess coating. Press the coating into the chicken.
  7. Let it rest on a cookie sheet for 20 minutes - this makes the coating more sticky to adhere to the chicken.
  8. Add enough oil to a deep fryer or a large pot so that the chicken can be fully submerged.
  9. Heat the oil to 175 C and fry in small batches for 4 minutes. Pleace the chicken in carefully and leave it for a minute or two.
  10. Remove the chicken from the oil and add to a drying rack on top of a clean cookie sheet.
  11. If you add it to a paper towel the bottom of the chicken will steam from the heat and become soft.
  12. Cook the chicken in the airfryer at 160 C for 15 minutes or until cooked through. This cooking time can vary depending on the size of your chicken pieces.