Fabulous Fried Chicken

Who says you can't rival Colonel HarlandSanders' fried chicken at home? You may not have a commercial pressure cooker but a deep fryer works just as well.

Fabulous Fried Chicken

Posted by John Hardy - 2019-03-01 11:34:00

The Betty Crocker cookbook version of fried chicken has never really appealed to me. It’s got most of the ingredients that would suggest crispy—but cooking for so long under a lid makes it anything but. So, this is a combination of several recipes I searched online looking for something close to good ol’ Colonel Sanders’ recipe. I’ve tweaked the amounts and cut down on salt as I usually do—you can always add it later.

Looking for a side dish idea?

What else but mashed potatoes, gravy, green beans, cole slaw and biscuits. Make your own cole slaw. I cheat and buy cole slaw mix and finely chop it at home, I also make my own buttermilk.

Prep Time: 15 minutes  | Cook Time: Approx. 45 minutes  |  Servings: About 6



7-8 Pounds bone-in, skin-on chicken (cut-up fryers are getting hard to find so pick your pieces)
3 Cups Flour (divided)
1 Teaspoon Accent™ Flavor Enhancer*
1 Teaspoon salt
3 Tablespoons white pepper
1 Tablespoon black pepper
1/2 Tablespoon basil
1 Tablespoon celery salt
1 Tablespoon ground mustard
2 Tablespoons garlic powder
1 Tablespoon ground ginger
1/3 Tablespoon oregano
3 Tablespoons paprika
1/2 Tablespoon ground thyme
6 Cups oil (vegetable, canola or corn)
2 Eggs
3 Tablespoons milk

* Accent™ is pure MSG. This causes migraines in some people and some people shoose to avoid it. If you're one of them you can skip this ingredient.



1. Preheat oil in a fryer to 350°F and preheat oven to 180°F.

2. Put 1 cup flour in medium bowl.

3. In another medium bowl beat together the eggs and milk.

4. In a large bowl; mix together 2 cups flour, Accent™, salt, white pepper, black pepper, basil, celery salt, ground mustard, garlic powder, ground ginger, oregano, paprika and ground thyme.

5. Doing only 2-3 pieces at a time, you can do more if your fryer is big enough. Coat each piece individually in flour and shake off the excess. Dip each piece individually in the egg/milk wash and let excess drop off. Finally, coat each piece, individually, in the seasoning mix, shake off excess then put the pieces in the fryer. The key here is going straight from flour to fryer. If you let it sit for too long the skin will pull away from the chicken.

6. Each set of 2-3 pieces must cook for 12 minutes or until the internal temp reaches 155°F when measured with an instant-read meat thermometer.

7. When done, place chicken pieces on a wire rack in a preheated 180°F oven while you fry the rest of the chicken. This allows the juices set and chicken will finish cooking., leaving you with tender, juicy and crispy chicken.

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