Kentucky Fried Chicken Recipe

Recipe for Buttermilk Southern Fried Chicken
AKA "Narrow Face"

I just came back from Nashville and have been obsessed with trying to make the perfect fried chicken. After LOTS of experiments I came up with this recipe - it tastes like Kentucky Fried Chicken but it’s probably healthier because it uses skinless chicken breasts cut into chunks or flat pieces.

Dust 1-4 lbs. cut-up 2" chicken breasts with meat tenderizer, let sit in fridge for 4 hours minimum. (Just do it in the morning of the day you plan to make it.) Rinse, dry on paper towels, then just before deep frying, 

dip quickly in:

1 cup liquid whipping cream
2 tablespoons hot sauce

Let the excess cream drip away, then -

Shake in a plastic bag with a mixture of:

1/3 cup Italian "00" flour

1/3 cup corn starch
1/3 cup fine corn flour

1/2 tsp. baking powder 

...mixed with the secret spices:

1 teaspoon Cayenne Pepper

1 teaspoon Salt

2 teaspoons Dried Basil

2 teaspoons Black Pepper

2 teaspoons Celery Salt

2 teaspoons Chili Powder

2 teaspoons Sage Powder

4 teaspoons Onion Powder

4 teaspoons Garlic Powder

4 teaspoons Dried Parsley

4 teaspoons Smoked Paprika

Let these pieces sit for 30 minutes on waxed paper; the coating will get damp & sticky. Then shake AGAIN in the flour mixture just before frying, this makes for a really crispy thick outside coating!

Deep fry in hot canola oil, 2-3 at a time only, in a teflon-coated small pot, not a frying pan. Cook until golden brown, cool until warm but still crispy. Scarf them down!

NOTES:
The dredge mixture above does about 2 lbs. of chicken. Double for more.

The spices make a mixture that is about 8 tablespoons per cup of dredging mixture. You can double or quadruple the spices and save them to mix later.

To make a spicy-style chicken, just use pure hot sauce instead of the cream to coat the chicken before you dredge it in the flour/spice mixture. 
Experiment until it tastes good!

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