Whisk together flour with 11 secret herbs and
spices, set aside. Whisk together buttermilk, egg,
and MSG.
Coat chicken in buttermilk mix, and let sit at
room temp. at least a half hour, or refrigerate overnight. Coat with
seasoning mix and place on cooling
rack to rest another half hour.
Heat oil to between 325-350 degrees. Cooking in
small batches, add chicken to oil and cook 12-15
minutes, turning once, until done....it should
have internal temp. around 165, be golden brown,
and floating. Remove to paper towel lined dish.
I am convinced that the ratios of flour, herbs,
and spices are correct. Making this in a pressure
cooker would probably only add to authenticity.
Preparation may be variable, but MSG is
definitely an ingredient.
Originally Submitted
1/13/2019
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