Tsr Version of Kfc Original Recipe Fried Chicken by Todd Wilbur
Recreate the iconic flavor of everyone's favorite fast-food fried chicken at home with Todd Wilbur’s "TSR Version of KFC Original Recipe Fried Chicken." This recipe masterfully captures the crispy, golden crust and juicy, tender meat that put KFC on the map. Using a perfectly balanced blend of 11 herbs and spices—including paprika, garlic powder, and a hint of ground ginger—this seasoned fried chicken delivers that signature savory flavor in every bite. Soaked in a rich buttermilk and egg marinade, the chicken remains succulent and full of flavor, while a double-dredge technique ensures an irresistibly crunchy coating. Whether you're hosting a family dinner or a weekend gathering, pair this crowd-pleaser with coleslaw, buttery biscuits, or creamy mashed potatoes for the ultimate comfort food feast. Best of all, it’s easy to make in your own kitchen with simple ingredients and a touch of culinary magic!
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks and thighs
- 2 cups All-purpose flour
- 2.5 teaspoons Salt
- 1 teaspoon Monosodium glutamate (MSG)
- 0.5 teaspoon Black pepper
- 0.5 teaspoon White pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Oregano
- 1 teaspoon Dried sage
- 0.5 teaspoon Ground ginger
- 2 cups Buttermilk
- 2 large Eggs
- 4 cups Vegetable oil
Instructions
Rinse the chicken pieces and pat them dry with paper towels.
In a mixing bowl, combine the buttermilk and eggs. Whisk until fully combined.
Place the chicken pieces in the buttermilk mixture, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 2 hours (or overnight for the best results).
In another large bowl, mix the flour with salt, MSG, black pepper, white pepper, garlic powder, onion powder, paprika, oregano, dried sage, and ground ginger. Stir well to evenly distribute the spices.
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a thermometer to maintain a consistent oil temperature throughout cooking.
While the oil is heating, remove the chicken from the buttermilk mixture, letting any excess drip off. Dredge each piece in the seasoned flour mixture, coating evenly. For a thicker crust, dip the chicken back into the buttermilk and dredge again in the flour mixture.
Carefully place the chicken pieces into the hot oil, ensuring not to overcrowd the pan, which can lower the oil temperature. Fry in batches if necessary.
Fry each piece for approximately 10 minutes per side or until the crust is golden brown and the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
Remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil.
Serve warm and enjoy with mashed potatoes, coleslaw, or biscuits for the full KFC-style experience.
Nutrition Facts
Calories |
2489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.1 g | 305% | |
| Saturated Fat | 38.7 g | 193% | |
| Polyunsaturated Fat | 134.8 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 2153 mg | 94% | |
| Total Carbohydrate | 55.6 g | 20% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 6.6 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 197 mg | 15% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 658 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
