Copycat KFC

For supper I found a copycat recipe for KFC chicken, and it is fantastic! I marinated the chicken in a bowl of milk and lemon juice for several hours. It works just as good as buttermilk, but it’s not as thick.. so I prefer buttermilk as it makes a better crunch, but these really are good and next time I’ll make Japanese milk buns and we’ll see if it’s better than the copycat Popeyes burgers we had earlier. I halved this recipe. It was more than enough for one breast sliced in two. You do need a fair bit to dredge the meat, and right before you put the chicken in, drip some of the milk/buttermilk into it, that gives it the ‘flakes’. It’s hard to believe this is skinless chicken! I used my cast iron chicken fryer, preheat, put about 3/4 inch oil in once it’s preheated, turn temp up to 4 on a gas stove. Use an instant read thermometer, bring up to 350 degrees. Be careful!! Put chicken in the hot oil, it’s going to steam and bubble, it will also bring your temperature down, so you need to keep an eye on that and keep it at 350. I set my timer for 5 minutes, flip and do another 5 minutes. Remove, let it drain on a rack, cover in tin foil for 5 minutes. Serve with anything you like, rice, potatoes, or better yet, put them on a Japanese milk bun and have an amazing sandwich!

2 cups all purpose white flour
2 tsp table salt
1 1/2 tsp dried thyme
1 1/2 tsp dried basil
4 Tbsp paprika
1 tsp dried oregano
1 Tbsp celery salt
2 Tbsp garlic salt
1 Tbsp black pepper
1 Tbsp dry mustard powder
3 Tbsp white pepper
1 Tbsp ground ginger
1 Tbsp MSG, optional
7 lbs chicken (I use boneless skinless chicken breasts.)