ELIZE’S KFC BUTTERMILK FRIED CHICKEN
12 chicken pieces
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried sage
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
2 cups cultured buttermilk
For the seasoned flour:
2 cups flour
1 teaspoon salt
1 ½ teaspoon smoked paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon white pepper
1 teaspoon onion powder
Oil for deep-frying
Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish. (You can use a zip-lock bag to toss chicken in flour, quicker method).
Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
Heat the oil in a large wok to 175 degrees C. Add half the chicken to the wok at a time and deep-fry for 10 minutes.
Turn chicken pieces and fry for another 10-15 minutes.
Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Rest chicken for 10 minutes before serving.
KFC Gravy.
Start by dissolving a beef bouillon cube in two cups of boiling water.
Once that’s ready, in a separate saucepan, melt three tablespoons of butter and slowly incorporate three tablespoons of flour in the butter over low heat to create a roux.
Cook the roux until it turns lightly golden, then slowly pour in the bouillon water, turn the heat up to medium, and stir until smooth and creamy.
Add in a quarter teaspoon each black pepper, garlic powder, sage and 1 tsp of Aromat and you’ll have gravy just like at KFC, if not better!
Recipe and Photo: Elize de Kock
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