Made this last night, it was very good. The recipe I worked from was supposedly "KFC Original Style Chicken." I worked at KFC for about three years in high school and early college, so I know it's hard to do that without a pressure cooker, and I didn't want to use one. But the breading is excellent, we really liked it. Moist, delicious. KFC™ Original-Style Chicken
1 whole chicken (2 breasts, 2 thighs, 2 drumsticks, 2 wings)
2 quarts neutral oil, for frying
1 egg white
1 1/2 cups all-purpose flour
1 tablespoon brown sugar
1 tablespoon kosher salt
1 tablespoon paprika
2 teaspoons onion salt
1 teaspoon chili powder
1 teaspoon black pepper
1/2 teaspoon celery salt
1/2 teaspoon dried sage
1/2 teaspoon garlic powder
1/2 teaspoon ground allspice
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
Preheat fryer to 350º F. Mix together spice mix well.
Combine spice mix with flour, brown sugar and salt.
Dip chicken pieces in egg white to lightly coat them, then transfer to flour mixture. Turn a few times and make sure the flour mix is really stuck to the chicken. Repeat with all the chicken pieces.
Let chicken pieces rest for 5 minutes so crust has a chance to dry a bit.
Fry chicken in batches. Breasts and wings should take 12-14 minutes and legs and thighs will need a few more minutes. I always recommend testing the chicken with a meat thermometer (it should reach 165º F in the thickest part of the chicken).
Let chicken drain on a few paper towels when it comes out of the fryer.
Served with mashed potatoes and gravy, along with baked beans with bacon and roasted red onions. YUMMY. For the roasted onions, coat cookie pan with coconut oil, roast thin sliced onions and/or peppers at 325degrees for about 30 minutes, watch closely and pull them individually as they get done.