HighOnASCii's KFC Original Recipe v2.1 FINAL EDIT!

After the last month of cooking, trying recipes, and experimenting, this is by far as close as it gets. This may be my final recipe because to me it is perfect. Please try this one and let me know what you think... Cheers!

(Edit note: I based my measurements on taste only, I was not aiming for the exact bag weight, but only the exact taste. I know mostly everyones recipes seem to try to go by bag weight to find the measurements, so I just wanted to note my logic. Really hope everyone enjoys the taste as that was my only goal!)


HighOnASCii's KFC Original Recipe 2.1 FINAL
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Herb and Spice Mix Ingredients
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34g Black Pepper
34g White Pepper
14g Garlic Powder
7g Onion Powder
7g Sage
7g Cayenne Red Pepper
7g Ginger
7g Coriander
5g Star Anise
4g Savory
4g Clove
4g Marjoram
2g Thyme
2g Rosemary
+
34g MSG

Brine Ingredients
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4 Cups Water
1/3 Cup Salt
1/4 Cup Sugar
4 Tbsp MSG

(Optional; add 12g of the Herb and Spice Mix)

Breading Ingredients
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200g Wheat Flour (I prefer using "Bread Flour")
12g Herb and Spice Mix
12g Salt
1 Tbsp Powdered Milk
1 Tbsp Powdered Egg Whites
1 Tbsp Potato Starch or Corn Starch

And of course...
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Your favorite kind of Chicken
And I highly recommend Vegetable Oil to fry in.

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First thing I do the night before is Brine my Chicken. Get a decent size bowl, then add 4 Cups Water, 1/3 Cup Salt, 1/4 Cup Sugar, and 4 Tbsp of MSG, and if you want to 12g of the Herb and Spice Mix, then stir untill evenly mixed. Place Chicken in the bowl with the Brine, cover, and place in the refrigerator for atleast 2 hours, but definitely try to leave it for 24 hours if you can, why I do it the night before. 😜

Now let's mix up our Herb and Spice Mix. Use the above measurements and grind up all the Herbs and Spices, but do not add the MSG when you grind, once you have ground all the Herbs and Spices add the MSG, then mix it all really well. I shake and shake and shake it some more. Once done you can set aside for now because you should be brining the Chicken. 😁

Now that it is the next day, your Chicken should be ready to go. I will take my bowl with the Brine and Chicken out of the refrigerator around a hour before I want to start cooking so the chicken can get to room temperature.

Now I get a big bowl and add 200g of Wheat Flour, 12g Salt, 1 Tbsp Powdered Milk, 1 Tbsp Powdered Egg Whites, 1 Tbsp Potato Starch (alternatively you could use Corn Starch if you prefer), and finally 12g of the Herb and Spice Mix you made. Mix everything up super good and even, if you can sift it a few times too do it, but if not just make sure you mix it really good with no clumping.

Now you need another bowl to put just some plain water in, just fill it up enough to dunk your Chicken in.

At this point I start heating up my Vegetable Oil to 350F/176C Degrees and I turn my Oven on to 175F/79C Degrees to warm up.

Now time to bread your Chicken. Take a piece of Chicken out of the Brine, dunk it into the bowl with fresh plain water, then drop in your Flour Mixture, and coat your Chicken well, set aside, and repeat for the rest of your Chicken. (For Extra Crispy; Redip coated chicken in plain water for three seconds then back into the flour to coat the chicken again.)

Now drop your Chicken in the Vegetable Oil and fry it up for 15 - 25 mins, depends on your fryer and size of Chicken pieces really, so make sure your Chicken fully cooked to Temp.

After your Chicken is fried put it on a resting rack and place in the Heated Oven for atleast 5 minutes.

Finally it's time to enjoy!