Baked chicken recipe based on the KFC 11 herbs and spices

Image credit:

Kevin kevin

Time required

Prep: 30 minutes
Soak: 20 – 30 minutes
Cook: 25 – 30 minutes
Serves: 4 people

Ingredients

• 2 cups all-purpose flour
• ⅔ tablespoon salt
• ½ tablespoon dried thyme leaves
• ½ tablespoon dried basil leaves
• ⅓  tablespoon dried oregano leaves
• 1 tablespoon celery salt
• 1 tablespoon ground black pepper
• 1 tablespoon dried mustard
• 4 tablespoons paprika
• 2 tablespoons garlic salt
• 1 tablespoon ground ginger
• 3 tablespoons ground white pepper
• 1 cup buttermilk
• 1 egg, beaten
• 1 chicken, cut up, the breast pieces cut in half for more even frying
• Expeller-pressed canola oil.

How to make buttermilk

• 1 cup of milk
• 1 tablespoon freshly squeezed lemon juice or distilled white vinegar.

Stir and let it stand at room temperature for 5 – 10 minutes.

Method

1. Preheat the oven to 200C/392F
2. Mix the flour in a bowl with all the herbs and spices; set aside.
3. Mix the buttermilk and egg together in a separate bowl until combined.
4. Soak the chicken in the buttermilk mixture at room temperature, 20-30 minutes.
5. Remove chicken from the buttermilk, allowing excess to drip off.
6. Dip the chicken pieces in the herb-spice-flour mixture to coat all sides, shaking off excess.
7. Allow to sit on a rack over a baking sheet, 20 minutes.
8. When the oven temperature is reached (200C/392F) bake the chicken for 25-30 minutes turning once.

Thanks to the Chicago Tribune

This recipe has been adapted for baking rather than frying and was originally based on an article published in the Chicago Tribune.