Aah yeah - K F C!

Copycat KFC? Is the “leaked” recipe the real deal? We put the recipe from the now famous Chicago Tribune article to the test - and the verdict is pretty finger lickin' good!

Ingredients

• 2 cups all purpose white flour
• 2 tsp table salt
• 1 1/2 tsp dried thyme
• 1 1/2 tsp dried basil
• 4 Tbsp paprika
• 1 tsp dried oregano
• 1 Tbsp celery salt
• 2 Tbsp garlic salt
• 1 Tbsp black pepper
• 1 Tbsp dry mustard powder
• 3 Tbsp white pepper
• 1 Tbsp ground ginger
• 7 lbs chicken
• Oil for deep frying

Instructions

Mix all of the herbs and spices together first, making sure there are no lumps in the mixture from spices that have clumped in storage.

In a large bowl, add the herb & spice mixture to the flour and mix well until the spices are evenly distributed.

Cut 2 whole chickens into 9 pieces each (2 drumsticks, 2 thighs, 2 wings, 2 side breasts and a centre breast)

Dip each of the pieces in plain water, shake and dredge in the flour and spice mixture. Repeat for all of the remaining pieces.

Leave the pieces to sit in the dredge for 10-15 minutes while the oil heats up. This will help the coating stick to the chicken better.

Preheat a vegetable oil filled deep fryer to 340 degrees F Shake off the excess coating from the pieces and fry for up to 18 minutes for the largest pieces. Wings generally take 8-10 minutes, drumsticks about 12-15 minutes depending on size.