Is this Colonel Sanders’ original fried chicken recipe? “We sure think so,” said Joe Gray in the Chicago Tribune. A nephew of the Kentucky Fried Chicken founder brought it to the Tribune, claiming he found its spice-blend ratios in a family scrapbook. Add MSG and you’ll probably recognize the taste as pure 21st-century KFC. Leave out the MSG, though, and this chicken is “even better than the Colonel’s.”
Recipe of the week
Fried chicken with 11 herbs and spices
2 cups flour • 2 tsp salt • 1½ tsp dried thyme • 1½ tsp dried basil • 1 tsp dried oregano • 1 tbsp celery salt • 1 tbsp ground black pepper • 1 tbsp dried mustard • ¼ cup paprika • 2 tbsp garlic salt • 1 tbsp ground ginger • 3 tbsp ground white pepper • 1 cup buttermilk • 1 egg, beaten • 1 chicken, cut up, breast pieces cut in half • expeller-pressed canola oil
• Mix flour in a bowl with salt, herbs, and spices; set aside. Mix buttermilk and egg together in a separate bowl. Soak chicken in buttermilk mixture at room temperature, 20 to 30 minutes. Remove chicken from buttermilk, allowing excess to drip off. Dip chicken pieces in seasoned flour, coating all sides; shake off excess. Allow to sit on a rack over a baking sheet 20 minutes.
• Heat 3 inches of oil in a large Dutch oven over medium-high heat to 350. When temperature is reached, lower heat to medium to maintain. Fry 3 or 4 pieces at a time, being careful not to crowd the pot. Fry until medium golden brown, turning once, 15 to 18 minutes. Transfer chicken pieces to a paper towellined baking sheet. Allow oil to return to 350 before adding more chicken. Repeat. Serves 4.