Kentucky Fried Chicken

Name: Kentucky Fried Chicken
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 1 whole Chicken; 2 quarts neutral frying Oil; 1 Egg White; 1 1/2 cups Flour; 1 tablespoon Brown Sugar; 1 tablespoon Salt; 1 tablespoon paprika; 2 teaspoons onion salt; 1 teaspoon chili powder; 1 teaspoon black pepper; 1/2 teaspoon celery salt; 1/2 teaspoon sage; 1/2 teaspoon garlic powder; 1/2 teaspoon allspice; 1/2 teaspoon oregano; 1/2 teaspoon basil; 1/2 teaspoon marjoram

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This recipe for Kentucky Fried Chicken brings practical cooking together with a clear flavour profile. Kentucky Fried Chicken is a crisp, golden dish made with chicken, egg white and brown sugar. It brings plenty of texture to the plate and is great when you want something crunchy and satisfying, with garlic depth and a gentle spicy kick. You also get a little context about what makes the dish worth making.

What makes this american chicken so flavourful?

Chicken works well in Kentucky Fried Chicken because it readily absorbs marinades, sauces and spices. Kentucky Fried Chicken is a crisp, golden dish made with chicken, egg white and brown sugar. It brings plenty of texture to the plate. That gives a familiar ingredient a very distinct character.

Preparation time: 20 min

Ingredients

Chicken – 1 whole
Oil – 2 quarts neutral frying
Egg White – 1
Flour – 1 1/2 cups
Brown Sugar – 1 tablespoon
Salt – 1 tablespoon
paprika – 1 tablespoon
onion salt – 2 teaspoons
chili powder – 1 teaspoon
black pepper – 1 teaspoon
celery salt – 1/2 teaspoon
sage – 1/2 teaspoon
garlic powder – 1/2 teaspoon
allspice – 1/2 teaspoon
oregano – 1/2 teaspoon
basil – 1/2 teaspoon
marjoram – 1/2 teaspoon

Method

Preheat fryer to 350°F. Thoroughly mix together all the spice mix ingredients.
Combine spice mix with flour, brown sugar and salt.
Dip chicken pieces in egg white to lightly coat them, then transfer to flour mixture. Turn a few times and make sure the flour mix is really stuck to the chicken. Repeat with all the chicken pieces.
Let chicken pieces rest for 5 minutes so crust has a chance to dry a bit.
Fry chicken in batches. Breasts and wings should take 12-14 minutes, and legs and thighs will need a few more minutes. Chicken pieces are done when a meat thermometer inserted into the thickest part reads 165°F.
Let chicken drain on a few paper towels when it comes out of the fryer. Serve hot.