Kentucky Fried Chicken

Chicken · United States

🔗 View original recipe ↗

← Camp Kitchen

Ingredients

Chicken1 whole

Oil2 quarts neutral frying

Egg White1

Flour1 1/2 cups

Brown Sugar1 tablespoon

Salt1 tablespoon

paprika1 tablespoon

onion salt2 teaspoons

chili powder1 teaspoon

black pepper1 teaspoon

celery salt1/2 teaspoon

sage1/2 teaspoon

garlic powder1/2 teaspoon

allspice1/2 teaspoon

oregano1/2 teaspoon

basil1/2 teaspoon

marjoram1/2 teaspoon

Method 0/6 steps

Preheat fryer to 350°F. Thoroughly mix together all the spice mix ingredients.

Combine spice mix with flour, brown sugar and salt.

Dip chicken pieces in egg white to lightly coat them, then transfer to flour mixture. Turn a few times and make sure the flour mix is really stuck to the chicken. Repeat with all the chicken pieces.

Let chicken pieces rest for 5 minutes so crust has a chance to dry a bit.

Fry chicken in batches. Breasts and wings should take 12-14 minutes, and legs and thighs will need a few more minutes. Chicken pieces are done when a meat thermometer inserted into the thickest part reads 165°F.

Let chicken drain on a few paper towels when it comes out of the fryer. Serve hot.

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▶ Watch it Original source

🚐 Making this work in a van

Anything baked can usually be done in a covered skillet on low heat. Watch it, and turn it once.
Halve the recipe. Leftovers need refrigeration you may not have.
Prep everything before you light the burner. Counter space disappears fast.
Swap fresh herbs for dried, and fresh cream for evaporated milk in a tin.