Wednesday, April 28, 2010

Copycat KFC Chicken

I've worked and worked at this one. I think I have it just about right! Definitely a KFC-like flavor (with less saltiness) and the crunch is fantastic.

Ingredients
2-3 lbs of chicken (I used tenders b/c I got them on sale this week) Skin-on & bone-in would be great b/c the breading would really stick to the skin and make it more true to the KFC style.

a quart of buttermilk

2 cups of all purpose flour - I'm sure you could substitute whole wheat flour for it too.
1 cup of instant pancake mix
1 tsp baking powder

2 tsp of black pepper
2 tsp oregano
2 tsp smoked paprika
1 tsp Accent
1 tablespoon Lawry's Seasoned Salt
2 tsp onion powder
2 tsp garlic powder
1 tsp cumin
1 tsp dried rosemary
1 tsp dried marjoram
1/8 tsp freshly grated nutmeg

Vegetable Oil


First, soak your chicken in the buttermilk for at least a few hours. All day is best. You can add some hot sauce to it if you like your chicken a little kickin'

When it's time to cook, whisk together the flour, pancake mix & baking powder.

Use a coffee grinder, food processor or mortar & pestle to grind the spices together. I used a combination of my food processor and mortar & pestle.




The secret spice is NUTMEG! Shhhh. Don't tell anyone! hahaha!


Whisk the spices into the flour mixture. Pour some leftover buttermilk into a dish - I was running low, so I poured off the excess from the chicken and added a bit of Almond milk to it.


Get a deep skillet on med-high heat. Add about 1/2" of oil to it. I used Smart Balance oil so I felt a bit healthier, but any vegetable oil will do. Once the oil is hot, start to batter the chicken.

You will remove the chicken from the buttermilk, give it a roll around in the flour/spice mixture. Dunk into the dish with buttermilk and then give it another roll in the flour/spice mixture. Yes, we are double battering. Mmmmmm.


Then pop them into the oil. They should sizzle, if they don't? Your oil isn't hot enough. Cook about 4 minutes per side for the tenders. Longer if you are using dark meat or skin-on/bone-in chicken. They should be a dark golden brown when they are done. Don't flip them around too much if you are using skinless chicken, because the breading will want to fall off.


Drain on paper towels for a minute and then pop into a warm oven on a baking rack or sheet until the whole batch is done. That's it!

I am trying to watch the ol' waistline lately since bikini season is creeping up on us, so I had my chicken on a big, fresh salad. I made some fat free balsamic dressing for it (a few tbsp of good quality balsamic vinegar, a tsp of dijon, a couple tbsp honey, salt/pepper - shake in a jar). It was SOOOO good!!!


2 comments:

pammyg said...

I can't have MSG, which is what accent is. Would it be a problem if I leave it out. (my nickname for KFC is Kentucky Fried MSG, by the way!) :D
Thanks!

Melissa said...

I think it would be great. You may want to add a bit more of the Lawry's seasoned salt, though. :)