More About This Recipe
Nobody knows the exact spice mix used in classic KFC™ fried chicken, but we think this version is pretty close! It uses herbs and spices that you probably mostly have on hand. If you have a fairly stocked pantry, you might only need to pick up one or two additional spices to make this.
The spice mix will look like a lot of seasoning for one batch of fried chicken, but remember that it’ll be mixed with flour so the spices will lose some of their kick.
It might seem strange to add brown sugar to the flour mixture, since this is a savory recipe, but it's actually really important and adds just a tiny bit of sweetness to the chicken. Leave it out at your own peril!
Many fried chicken recipes will ask you to double-bread the chicken. We like that method, but the classic restaurant version has a thinner crust, so we bread once. And egg white is just right for dipping the chicken in before coating; it gives the flour mixture something to stick to without being too thick.
Very important: After each piece of chicken is well-coated, let them rest for a few minutes so the crusts can dry out. This is the difference between having fried chicken with a great crust and one where all of the crust falls off in the fryer!
Breasts and wings cook faster than legs and thighs. The white meat (breast/wings) will take 12-14 minutes (depending on thickness) and thighs and legs will take a few minutes longer. However, these are rough guidelines. Really thick breasts can take closer to 20 minutes to cook all the way through. So the best thing to do (as always) is use a meat thermometer and make sure the chicken hits an internal temperature of 165°