MY KFC

Its normally cooked in a pressure cooker for the KFC taste but still works in an open saucepan. Please check the instructions if your pressure cooker can be used with oil.

Whatever chicken you use on the bone or off it needs to be tenderised in buttermilk. If you can’t get hold of any just pour one cup of milk and one Ts of vinegar. Let it sit overnight.

Ts = tablespoon but you can reduce to teaspoons but to get the real taste Ts 100% = tablespoon for the mix.

1: 2/3 Ts salt

2: ½ Ts Thyme

3: ½ Ts Basil

4: 1/3 Ts Origino

5: 1 Ts celery Salt

6: 1 Ts Black pepper

7: 1 Ts dried mustard

8: 4 Ts paprika

9: 2 Ts Garlic salt

10: 1 Ts ground Ginger

11: 3 Ts White Pepper

12: 1 Ts MSG

Place in a storage jar and you are ready to go. Put 2 cups of plain flour with one tablespoon of your prepared mixture of the 12 spices into a large bowel.

Remove your chicken pieces and place on a wire rack over a tray to drain.

Beat two eggs and add to the buttermilk.

After about 20 mins take one piece of the chicken and lightly dust with the mixture then into the buttermilk and egg mix. shake off and now turn your chicken piece seven times in the flour mix and place on a tray. repeat until you have coated all your chicken pieces.

Place one third vegetable oil in a pressure cooker or pan and bring to temperature 190 deg C on a high heat, then reduce to a simmering heat

For Pressure cooker: place chicken, not tightly packed into a trivet and lower into the oil. seal and cook for 10 minutes. remove from heat and slowly reduce pressure until you can remove the lid. Place cooked chicken on a wire rack and keep hot in a warmed oven. Repeat until all cooked.

Cooking pot: When the oil is hot, add the chicken pieces in one layer. I cooked 4 pieces at a time. I might have been able to fit 5 or possibly 6, but since there were 8 pieces, I was going to have to do two batches, anyway.