KFC-Style 11-Herb-and-Spice Double-Dredged Fried Chicken

Ingredients

• Kosher salt (A little for the seasoning blend; reserve additional salt to sprinkle on the chicken while hot.)
• Garlic powder (For the 11-herb-and-spice blend.)
• Smoked paprika (For the 11-herb-and-spice blend.)
• Black pepper (For the 11-herb-and-spice blend.)
• White pepper (For the 11-herb-and-spice blend.)
• Thyme (For the 11-herb-and-spice blend.)
• Oregano (For the 11-herb-and-spice blend.)
• Mustard powder (For the 11-herb-and-spice blend.)
• Ginger (For the 11-herb-and-spice blend.)
• Basil (For the 11-herb-and-spice blend.)
• Celery seed (For the 11-herb-and-spice blend.)
• MSG (A little; optional but highly recommended.)
• Buttermilk (For the marinade.)
• Eggs (For the marinade.)
• Pickle juice (For the marinade.)
• Chicken thighs
• Chicken drumsticks
• Flour (For the dredge.)
• Cornstarch (For the dredge.)
• Baking powder (For the dredge.)
• Oil (For frying; amount not specified.)

Steps

1. 1

   Mix the kosher salt, garlic powder, smoked paprika, black pepper, white pepper, thyme, oregano, mustard powder, ginger, basil, celery seed, and optional MSG to make the seasoning blend.

2. 2

   Divide the seasoning blend: reserve one-third for the marinade and two-thirds for the dredge.

3. 3

   In a bowl, whisk together the buttermilk, eggs, pickle juice, and the reserved one-third of the seasoning blend.

4. 4

   Add the chicken thighs and drumsticks to the marinade, making sure they are fully submerged. Cover and refrigerate overnight, or for at least 4 hours.

5. 5

   In a wide bowl, combine the flour, cornstarch, baking powder, and remaining seasoning blend.

6. 6

   Mix a few spoonfuls of the marinade into the flour mixture to create craggly bits.

7. 7

   Remove a piece of chicken from the marinade and dredge it in the flour mixture, coating it thoroughly.

8. 8

   Dip the chicken back into the marinade, then return it to the flour mixture. Press and squeeze the coating onto the chicken to fully cover it. Repeat with the remaining pieces.

9. 9

   Heat frying oil to 350°F (175°C).

10. 10

    Fry the coated thighs for 6–8 minutes and the drumsticks for 10–12 minutes, until deeply golden brown and the internal temperature reaches 165°F (74°C).

11. 11

    Drain the chicken on a wire rack and sprinkle with a little extra salt while it is still hot.

12. 12

    Serve as-is, or make sandwiches with toasted brioche buns, dill pickles, and buffalo ranch. The buffalo ranch is identified as a separate recipe posted on the author's page.

Notes

The source gives no ingredient quantities except the seasoning split and frying temperature/time. Sandwich serving options include toasted brioche buns, dill pickles, and buffalo ranch; the separate buffalo-ranch recipe is not included here. The amount of extra salt for finishing is unspecified.

Nutrition per serving

• American
• main
• fried
• comfort food
• chicken
• copycat
• gluten-containing