Step 1: Prepare the Chicken
- Marinate: In a large bowl, whisk together the buttermilk and the beaten egg. Submerge the chicken pieces in the mixture and let them soak for at least 30 minutes (or up to overnight in the refrigerator) to tenderize the meat and infuse it with flavor.
Step 2: Mix the Coating
- Combine Dry Ingredients: In a shallow bowl, mix together the all-purpose flour, cornstarch, salt, black pepper, paprika, dried mustard, garlic powder, ground ginger, thyme, basil, oregano, and white pepper.
Step 3: Coat the Chicken
- Dredge: Remove a piece of chicken from the buttermilk mixture, allowing excess to drip off. Dredge it thoroughly in the seasoned flour mixture, pressing the flour onto the surface to ensure full coverage. Shake off any excess flour. Repeat with all chicken pieces.
Step 4: Fry the Chicken
- Heat Oil: In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). The oil should be deep enough to cover the chicken pieces.
- Fry in Batches: Carefully lower a few pieces of chicken into the hot oil. Don’t overcrowd the pot. Fry for about 15-18 minutes, turning occasionally, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (75°C).
- Drain: Use tongs to remove the chicken from the oil and drain on a rack set over paper towels.
Step 5: Serve
- Serving: Let the chicken rest for a few minutes before serving. This helps the juices redistribute and the coating to set.
Conclusion
While not the guarded secret recipe, this version of KFC’s original fried chicken brings you very close to the iconic taste. Serve with sides like coleslaw, mashed potatoes, and gravy to recreate the full KFC experience right at your dining table. Enjoy your homemade fried chicken with family and friends!