Ingredients

• 2 whole chickens (Small work best)
• 1 litre - 1 quart peanut oil (or other good frying oil)
• 4 eggs (whites only)
• A splash of milk
  

• Herb and Spice Mixture

• 2/3 tsp salt
• 1/2 tsp thyme
• 1/2 tsp basil
• 1/3 tsp oregano
• 1 tsp celery salt
• 1 tsp black pepper
• 1 tsp dried mustard
• 4 tsp paprika
• 2 tsp garlic salt
• 1 tsp ground ginger
• 3 tsp white pepper
• 2 cups of flour

Steps

• Step 1

  Break up the chickens into pieces with the bones. (watch video )

• Step 2

  In a mixing bowl, combine all the above mixture ingredients.

• Step 3

  In another bowl, separate the yolks away from whites keeping only the whites (use yolks for another recipe). Add a splash of milk and whisk together.

• Step 4

  Bring your deep frying oil to 300°F – 150°C (you can go a little higher as chicken will cool it down, but bring it back to that temperature once cooking)

• Step 5

  Dip each chicken piece in the egg white, then the flour mix, repeat process for double coating.  Carefully fry the chicken pieces no more than four at a time. You can do more if you have a larger fryer. (try and maintain that same temperature).

• Step 6

  Remove and leave to drip on a wire rack

Little Tips

This recipe seems a lot stronger in flavour than the real KFC (see video above). You can always add an additional cup of flour or two to the mix bringing it closer to the real deal. I personally prefer it stronger, as per this recipe. Seems more like the old fashion KFC recipe. Try it first on a few fried chicken pieces, if it's too strong, it's always easier to add the additional flour to the mix later. Also if you marinate your chicken with a little salt and butter milk overnight, you will get a juicier and more tender meat. Some suggest that MSG is added to the original recipe and that could be the missing ingredient, I'm not a fan of MSG, I prefer to go without, but it's another ingredient that may bring it closer to the original. MSG enhances flavours. Cooking it in a pressure cooker will also cook it faster giving you a less dark outer coating the way KFC does it, however I don't recommend it as hot oil under pressure is quite dangerous!!! KFC had special pressure cookers designed specifically for that purpose. That's why it's best to use smaller chickens, as large chickens will need to cook much longer making the outer crust too dark. Either way, home made fried chicken beats any takeout chicken! ENJOY! :)