If this were Chinese Food, I’d say the “Cat” is out of the bag on this recipe… (insert cringe) So we decided to recreate it at home. Watch as we do a blind taste test comparison of KFC & our Homemade version to see if it actually is Colonel’s Recipe.
Double up on the 11 Secret Herbs & Spices into 2 separate bowls
Coat roughly 8 pieces of chicken in 1 bowl and add buttermilk until the chicken is submerged completely. Cover & refrigerate overnight.
In the second bowl, add 2 Cups of All Purpose Flour
Drain the buttermilk off the chick and place in the flour mixture. If you don't have a "BatterPro" you can use a large brown paper bag. Toss your chicken in this and shake it until fully coated.
Deep fry at 350°F for 5 minutes or until golden brown. If you're oil is really light you can fry for the entire duration it takes for the internal temperature of the chicken to reach 165°F. But if your oil is dirty, take your chicken out when the color is what you want and then finish it off in the oven. It should take approximately 15-20 additional minutes for the chicken to reach 165°F.
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