There are so many recipes going around in Facebook these days, and one of those is the “KFC Original Secret Chicken Recipe”. I love KFC — actually, I love chicken! So when I saw this, I tried it. The first time I did, my daughter liked it, but my husband said it’s just OK, and although the coating is tasty, the chicken itself was bland. He still prefers my own fried chicken recipe (which I will post soon).
Last night I decided to give it another try (just because I was craving for KFC but didn’t want to go out and buy some). I only had chicken wings but I thought they should do, because although I love chicken, I don’t like the drumsticks and we normally are given drumsticks when we order KFC (hard to request for which part you want here in Australia if they are busy). Chicken wings are good parts and also as I have said, that’s is all I had so I used them. I had all the spices needed except for the celery salt hence I only have 11 and not 12, spices.
Considering my husband’s reaction to the first attempt, I tweaked the recipe to suit our taste.
Chicken wings, cut into drumettes, wingettes and tips (yes, I cook the tips too), washed and drained
about 1/2 teaspoon or so of salt for seasoning the wings
2 eggs, beaten with a tablespoon of milk
For the coating:
2 cups flour
4 teaspoons paprika (I had the sweet variety)
2 teaspoons salt
1 teaspoon pepper
1 teaspoon chicken stock powder
1 teaspoon oregano
1 teaspoon tarragon
1 teaspoon chopped fresh parsley (use dried if you don’t have fresh ones)
1/2 teaspoon thyme
1 teaspoon chives
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
What you need to do:
Sprinkle your chicken wings with the salt, mix together and set aside.
Combine all the coating ingredients in a bowl — make sure they are all mixed properly together.
Heat cooking oil in a frying pan.
Dip each chicken pieces in your beaten egg/milk mixture, then dip them in the coating mixture. Coat each of them completely.
Gently lower each chicken piece in your hot oil (low to medium heat) — do not put too many pieces in your pan — cook by batch. This is ideally for deep frying but if you are like me, I would rather just have enough oil in my pan to cover my chicken halfway. I cook one side for 10 minutes (just to make sure they are cooked), turn them over, and cook the other side for 10 minutes as well. By this time, your chicken will be brown and crispy. Drain the excess oil either on a paper towel or on a metal strainer.
The house by this time said my daughter, smells like KFC. To me, it just smelled like well… fried chicken lol.
For a KFC-er motif, try making gravy using Gravox and serve with coleslaw (or salad leaves will do), a cold beer or Coke.