Copycat KFC chicken

We set out to make our own version of KFC' fried chicken (complete with those 11 herbs and spices), and our results tasted as good as what you'll find at chain.

📝 Ingredients

• 2 cups all-purpose flour
• 2 teaspoons salt
• 1-1/2 teaspoons dried thyme leaves
• 1-1/2 teaspoons dried basil leaves
• 1 teaspoon dried oregano leaves
• 1 tablespoon celery salt
• 1 tablespoon ground black pepper
• 1 tablespoon ground yellow mustard
• 1/4 cup paprika
• 2 tablespoons garlic salt
• 1 tablespoon ground ginger
• 3 tablespoons ground white pepper
• 1 cup buttermilk
• 1 egg, beaten
• 1 chicken, cut up into eight pieces
• Neutral oil for frying, like canola or peanut oil
• MSG seasoning, like Ajinomoto or Ac'cent

👨‍🍳 Instructions

1. 1In a large bowl, combine the flour with all the herbs and spices (minus the MSG) and set aside.
2. 2In another large bowl, whisk together the buttermilk and egg, mixing until they're well combined.
3. 3Add the chicken to the buttermilk bowl and toss to coat. Cover the bowl lightly with plastic wrap or a lid and let it sit for 30 minutes, or as long as overnight. If marinade times exceed 30 minutes, place the bowl in the refrigerator.
4. 4Meanwhile, preheat the oven to 175 F. Line a baking sheet with aluminum foil. Set an oven-safe wire cooling rack inside the sheet and set aside.
5. 5In a large Dutch oven, heat about 3 inches of oil. If you're using an electric tabletop fryer, fill the unit to its MAX line.
6. 6Preheat the oil to 350 F over medium-high heat, using a thermometer to check the temperature. Once the oil reaches 350 F, reduce the heat to medium-low.
7. 7Remove a chicken piece from the buttermilk, allowing any excess liquid to drip off. Place the piece in the flour mixture and press down firmly, allowing the flour to adhere on all sides. Shake off any excess flour and carefully drop the chicken into the hot oil. Continue dredging chicken and adding to the oil until the fryer is full but not overcrowded; you should be able to fry three to four pieces at a time.
8. 8Cook the chicken pieces for about 12 minutes each, turning halfway through, until the crust turns an appealing golden brown color.
9. 9Transfer the chicken pieces to the prepared baking sheet and place it in the oven.
10. 10Allow the oil to return to temperature before adding more chicken. Repeat the dredging and frying process with the remaining pieces of chicken.
11. 11When all the chicken is fried, let the pieces sit in the oven until each reaches an internal temperature of 165 F.
12. 12Sprinkle each piece of chicken with a few shakes of MSG before serving.