World's Best Fried Chicken
World's Best Fried Chicken
Ingredients
For the Chicken Marinade
- 8 chicken pieces, (e.g., breasts, wings, drumsticks)
- 1 tablespoon salt, or to taste
- 2 tablespoons chili sauce
- 1 tablespoon garlic powder
- 3 cups buttermilk, enough to cover chicken
For the "KFC's 11 Secret Herbs and Spices" Blend
- 2 cups white flour
- 2/3 teaspoon salt
- 1/2 teaspoon thyme
- 1/2 teaspoon basil
- 1/3 teaspoon oregano
- 1 teaspoon celery salt
- 1 teaspoon black pepper
- 1 teaspoon dried mustard
- 4 teaspoons paprika
- 2 teaspoons garlic salt
- 1 teaspoon ground ginger
- 3 teaspoons white pepper
For the Dry Coating Mix
- 1 1/2 cups plain flour
- 3/4 cup cornflour
- 1/2 teaspoon baking powder
- 1/2 cup "KFC's 11 Secret Herbs and Spices" Blend, prepared above
For the Wet Batter
- 1/2 cup plain flour
- 1/2 cup cornstarch
- 1/4 cup "KFC's 11 Secret Herbs and Spices" Blend, prepared above
- 1/2 cup vodka
- 1/2 cup cold water
For Frying
- 4 cups vegetable oil, or enough to deep-fry
Instructions
- 1
Prepare the chicken marinade: In a large bowl, combine the chicken pieces with salt, chili sauce, garlic powder, and buttermilk. Ensure all chicken pieces are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight (up to 12 hours) for best flavor.
⏱️ 10 min
- 2
Prepare the "KFC's 11 Secret Herbs and Spices" Blend: In a medium bowl, whisk together the 2 cups of white flour, 2/3 teaspoon salt, 1/2 teaspoon thyme, 1/2 teaspoon basil, 1/3 teaspoon oregano, 1 teaspoon celery salt, 1 teaspoon black pepper, 1 teaspoon dried mustard, 4 teaspoons paprika, 2 teaspoons garlic salt, 1 teaspoon ground ginger, and 3 teaspoons white pepper until well combined. Set aside.
⏱️ 5 min
- 3
Prepare the dry coating mix: In a shallow dish, combine 1 1/2 cups plain flour, 3/4 cup cornflour, 1/2 teaspoon baking powder, and 1/2 cup of the prepared "KFC's 11 Secret Herbs and Spices" Blend. Mix thoroughly.
⏱️ 5 min
- 4
Prepare the wet batter: In another shallow dish, whisk together 1/2 cup plain flour, 1/2 cup cornstarch, 1/4 cup of the prepared "KFC's 11 Secret Herbs and Spices" Blend, 1/2 cup vodka, and 1/2 cup cold water until smooth. The batter should be thin enough to coat the chicken lightly.
⏱️ 5 min
- 5
Dredge the chicken: Remove chicken from the buttermilk marinade, allowing excess to drip off. First, dredge each piece in the dry coating mix, ensuring it's fully coated. Then, dip into the wet batter, letting excess drip off. Finally, dredge again in the dry coating mix, pressing firmly to ensure a thick, even coating.
⏱️ 10 min
- 6
Heat the oil: In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 7
Fry the chicken: Carefully place a few pieces of chicken into the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Adjust heat as needed to maintain oil temperature.
⏱️ 20 min•🌡️ 350
- 8
Drain and serve: Remove fried chicken from the oil and place on a wire rack set over a baking sheet to drain excess oil. Serve hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
World's Best Fried Chicken
For the Chicken Marinade
- 8 chicken pieces, (e.g., breasts, wings, drumsticks)
- 1 tablespoon salt, or to taste
- 2 tablespoons chili sauce
- 1 tablespoon garlic powder
- 3 cups buttermilk, enough to cover chicken
For the "KFC's 11 Secret Herbs and Spices" Blend
- 2 cups white flour
- 2/3 teaspoon salt
- 1/2 teaspoon thyme
- 1/2 teaspoon basil
- 1/3 teaspoon oregano
- 1 teaspoon celery salt
- 1 teaspoon black pepper
- 1 teaspoon dried mustard
- 4 teaspoons paprika
- 2 teaspoons garlic salt
- 1 teaspoon ground ginger
- 3 teaspoons white pepper
For the Dry Coating Mix
- 1 1/2 cups plain flour
- 3/4 cup cornflour
- 1/2 teaspoon baking powder
- 1/2 cup "KFC's 11 Secret Herbs and Spices" Blend, prepared above
For the Wet Batter
- 1/2 cup plain flour
- 1/2 cup cornstarch
- 1/4 cup "KFC's 11 Secret Herbs and Spices" Blend, prepared above
- 1/2 cup vodka
- 1/2 cup cold water
For Frying
- 4 cups vegetable oil, or enough to deep-fry
Instructions
- 1
Prepare the chicken marinade: In a large bowl, combine the chicken pieces with salt, chili sauce, garlic powder, and buttermilk. Ensure all chicken pieces are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight (up to 12 hours) for best flavor.
⏱️ 10 min - 2
Prepare the "KFC's 11 Secret Herbs and Spices" Blend: In a medium bowl, whisk together the 2 cups of white flour, 2/3 teaspoon salt, 1/2 teaspoon thyme, 1/2 teaspoon basil, 1/3 teaspoon oregano, 1 teaspoon celery salt, 1 teaspoon black pepper, 1 teaspoon dried mustard, 4 teaspoons paprika, 2 teaspoons garlic salt, 1 teaspoon ground ginger, and 3 teaspoons white pepper until well combined. Set aside.
⏱️ 5 min - 3
Prepare the dry coating mix: In a shallow dish, combine 1 1/2 cups plain flour, 3/4 cup cornflour, 1/2 teaspoon baking powder, and 1/2 cup of the prepared "KFC's 11 Secret Herbs and Spices" Blend. Mix thoroughly.
⏱️ 5 min - 4
Prepare the wet batter: In another shallow dish, whisk together 1/2 cup plain flour, 1/2 cup cornstarch, 1/4 cup of the prepared "KFC's 11 Secret Herbs and Spices" Blend, 1/2 cup vodka, and 1/2 cup cold water until smooth. The batter should be thin enough to coat the chicken lightly.
⏱️ 5 min - 5
Dredge the chicken: Remove chicken from the buttermilk marinade, allowing excess to drip off. First, dredge each piece in the dry coating mix, ensuring it's fully coated. Then, dip into the wet batter, letting excess drip off. Finally, dredge again in the dry coating mix, pressing firmly to ensure a thick, even coating.
⏱️ 10 min - 6
Heat the oil: In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 7
Fry the chicken: Carefully place a few pieces of chicken into the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Adjust heat as needed to maintain oil temperature.
⏱️ 20 min•🌡️ 350 - 8
Drain and serve: Remove fried chicken from the oil and place on a wire rack set over a baking sheet to drain excess oil. Serve hot.
⏱️ 5 min