Kentucky Fried Chicken
Kentucky Fried Chicken's signature crunch comes from a technique Colonel Sanders perfected: pressure-frying chicken in a cast-iron skillet, which seals the coating in seconds while keeping meat tender inside. The blend here is deceptively simple, letting paprika and onion salt carry most of the flavor work, while brown sugar adds subtle sweetness that balances the savory spices. This ratio matters. Making it at home means you control the salt level and can taste what millions chase through a drive-thru window.
Instructions
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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