KFC™ Chicken Original Recipe
  • 2 envelopes dry tomato soup mix (Lipton cup-o-soup works perfect)
  • 2 envelopes Italian dressing mix
  • 1 tablespoon paprika
  • 2 teaspoons dried chervil (it's a lot like parsley, but don't try to substitute)
  • 1 teaspoon seasoned salt
  • 1 teaspoon instant chicken bouillon powder
  • 1 teaspoon dried parsley
  • 1 teaspoon tarragon
  • ½ teaspoon sage
  • ¼ teaspoon pepper
  • 3 cups pancake mix, (Bisquick works well)
  • 3 cups buttermilk (enough to soak the chicken)
  • 4 cups oil (southerners love using lard but you may want to substitute)
  2. Blend all of the dry ingredients for the coating in a blender.
  3. Soak the chicken pieces in buttermilk for at least one hour in the refrigerator.
  4. Remove chicken from buttermilk and roll in the chicken coating mixture above.
  5. Let chicken sit at room temperature while waiting for the oil to get hot.
  6. Use a deep fryer if possible for the most authentic copy of the original Kentucky Fried Chicken recipe. If that is not possible, use a cast iron skillet. Do not crowd the chicken when placing into the skillet.
  7. Brown the chicken in the skillet on high heat. Then turn down the heat and cover the pan. Cook until the fried chicken is done, about 30 minutes.
  8. During the last 5 or 10 minutes, uncover the pan and turn up the heat. This will crisp up the fried chicken. Be careful not to burn the chicken during this last step.
  9. Remove the fried chicken and drain on paper towels. Serve hot.
Recipe by Chef Pablo's Recipes at http://chefpablos.com/restaurant-recipes/kfc/kfc-chicken-original-recipe/