Is this the original KFC or is it much closer to the real thing? A some weeks ago, Chicago Tribune published an essay. They talk to Colonel Harland Sanders' nephew, creator of Kentucky Fried Chicken franchise .

* Ingredients :

° 2 cups all-purpose white flour
° 2 teaspoons table salt
° 1 1/2 teaspoon dried thyme
° 1 1/2 teaspoon dried basil
° 4 tablespoons of paprika
° 1 teaspoon dried thyme
° 1 tablespoon celery salt
° 2 tablespoons garlic salt
° 1 tablespoon black pepper
° 1 tablespoon dry mustard powder
° 3 tablespoons white pepper
° 1 tablespoon crushed ginger
° 1 tablespoon MSG, optional
° 7 pounds chicken
° frying oil

* Instructions :

Mix all the herbs and spices together first, making sure there are no lumps in the mixture from the spices that have gathered in storage.
In a large bowl, add the herb and spice mixture to the flour and mix well until the spices are evenly distributed.

Cut 2 whole chickens into 9 pieces each (thighs, thighs, flanks, side breasts and central breast)
Dip each piece in plain water, shake and immerse in the flour and spice mixture. Renew with all rest pieces. Let chops to drench for 10-15 min while the oil heats up. This will help the paint stick to the chicken better.

Preheat a deep frying pan filled with vegetable oil to 340°F
Scrape off excess paint and fry for up to 18 minutes for the largest pieces. Wings generally take 8-10 minutes, while drumsticks take about 12-15 minutes depending on size. I use a meat thermometer to individually test and remove the pieces when the internal temperature reaches 180 degrees F .

Place the cooked pieces on the rack that was placed above the cookie sheet.

Place the cooked chicken in a 150-degree oven if you want to cook the chicken in multiple batches. In this case, I always start with the newest pieces and finish with the smallest to reduce time in the oven.

Enjoy !