Updated: Thank you everyone for clicking on my link (#5) in the list below and making this Copycat “KFC” Original Recipe Fried Chicken the ultimate winning recipe for this Crazy Cooking Challenge. I have been participating in the Crazy Cooking Challenge since its inception eleven months ago and this is my first win so thank you, thank you, thank you!!
For this month’s Crazy Cooking Challenge the participating bloggers were challenged by our hostess Tina, of Moms Crazy Cooking to find the ultimate fried chicken recipe. The way that the Crazy Cooking Challenge works is that each month there is a dish that our hostess Tina challenges the participating bloggers to make. We all go out searching for what we think is the ultimate recipe for that dish and once we find it, we make it and then all on the same day we do our post featuring the recipe. Here in the Cook Lisa Cook home Eammon is the big fried chicken lover and when he craves it, it’s KFC original recipe that he wants as to him that is the ultimate fried chicken. Eammon is really good about only having fried chicken as a once in a while treat but now that I can make it at home thanks to a copycat recipe I found on CopyKat.com he may, just may request it a bit more often. This chicken is really spot on to the original and if you serve it along with my Copycat “KFC” coleslaw, you’ll think that Colonel Sanders himself made dinner in your kitchen.
- 6 chicken thighs or 1 broiler fryer, cut up
- 3 c. water
- 1 TBS. salt
- 1 tsp. Ac'cent or MSG
- 2 tsp. onion powder
- 2 envelopes DRY instant chicken bouillon
- 2 tsp. Seasoned Salt
- 1 tsp. Fines Herbs
- 1/2 tsp. ground black pepper
- 1 C. all-purpose flour
In a large bowl mix the water and salt together. Add the chicken so that it’s completely covered by the salt water and chill for least 1 hour.
Combine the salt, Ac’cent, onion powder, instant chicken bouillon, seasoned salt, fines herbs and black pepper in a spice grinder or blender and mix well. Place the herb mixture in a bowl and add the flour. Mix the flour and seasonings well.
Remove chicken from water shake off the water but don’t dry the chicken. Dip the chicken pieces into the flour mixture and coat well. Place the coated pieces of chicken on a wire cooling rack for 5 minutes.
In a large cast iron skillet melt enough Crisco to allow for a 1 inch depth of oil. Heat to 375F. Fry the chicken pieces turning every 5 minutes. Be sure to cook the chicken until cooked through and then lift the chicken out of the hot oil and drain on paper towel lined wire cooling racks placed over a baking sheet. You can keep the chicken warm by placing the baking sheet/cooling rack with the chicken on it, into a 250F oven and then serve when all pieces are finished cooking.
My previous Crazy Cooking Challenge entries:
Smoothie Challenge: Mango Melon Banana & Chia Smoothie
Grilled Cheese Sandwich Challenge: Totally Outrageous Jalapeno Popper Grilled Cheese Sandwich
Blueberry Muffins Challenge: Skinny Blueberry Lemon Poppy Seed Muffins
Spaghetti with Red Sauce Challenge: Tomato Sauce with Onion & Butter
Chocolate Cake Challenge: Double Chocolate Meyer Lemon Mousse Cake
Chicken Noodle Soup Challenge: Thai Chicken Noodle Soup
Fudge Challenge: Biscoff Fudge
Mashed Potato Challenge: Aloo Tikki
Chocolate Chip Cookie Challenge: Chocolate Chip Gingersnaps
Mac & Cheese Challenge: Velvety Mac & Cheese