KFC Original Recipe

Earlier this week Bill brought home a recipe for "KFC's Original Recipe" chicken breading. He said everyone at work was raving about it, and that it was just like KFC's.

So I decided to try it!

My verdict is that it is pretty darn close! But, I prefer less pepper, though I don't have KFC very often at all, so there may, in fact, be that much white pepper in the recipe. That said, I will halve the white pepper next time.

What do you think?

This recipe makes about 6 pieces of chicken.

1 quart of buttermilk
6 pieces of chicken (bone-in or boneless/skinless is fine, whatever you prefer)
2c flour
2/3 t salt
1/2 t thyme
1/2 t basil
1/3 t oregano
1 t celery salt
1 t black pepper
1 t dried mustard
4 t paprika
2 t garlic salt
1 t ground ginger
3 t white pepper
2c crisco

Soak chicken in buttermilk for at least an hour, but it can be soaked overnight (the longer the better, in my opinion!).

Combine remaining dry ingredients in a shallow dish.

Melt the crisco in a skillet on medium/high heat.

Remove each piece of chicken from the buttermilk and dredge in the dry ingredients. Place into hot oil and cook thoroughly on all sides, turning only after the coating has turned crispy.

Almond Swiss Cheese Ice Cream/Raspberry Coulis

4 oz softened Creamy Swiss Laughing Cow Cheese
1/2 cup milk
1/2 tablespoon fresh lemon juice
1/2 cup sugar
pinch of salt
1/4 cup heavy cream
1 1/2 t almond extract

Freeze a freezer-safe container or bowl (I used a 2C pyrex measuring cup). Combine the ingredients in a stainless steel bowl over an ice bath.

Pour the mixture into the cold container and return to the freezer.

Check every 20 minutes and stir, integrating the frozen edges into the mixture. I used an immersion blender, but you can use a spatula or whisk, just mix it vigorously.

Raspberry Coulis
1/4 c sugar
1 1/2 T water
6oz fresh raspberries

Heat the sugar and water in a small saucepan over medium heat, stirring until the sugar is completely dissolved.

Blend the raspberries and the sugar syrup (in a blender, food processor or using an immersion blender). (You may want to save out a few raspberries for a garnish.)

Strain through a fine mesh sieve to remove the seeds.

Serve the Ice Cream with the Raspberry Coulis, and garnish with fresh raspberries.

Makes about 2C, 4 generous servings.