Скачать или смотреть Fried Chicken KFC spices inspired-rice-Lima beans and corn-Dinner time!

Chicken: 1 whole chicken or desired pieces, cut into 8-10 pieces (skin-on)
• Marinade: 1 cup buttermilk or enough to submerge, 1 egg (beaten)
• Flour Coating (The 11 Spices):
• 2 cups all-purpose flour (1 cup for 4 pieces)
• 4 Tbsp paprika
• 3 Tbsp ground white pepper
• 2 Tbsp garlic salt
• 1 Tbsp celery salt
• 1 Tbsp ground ginger
• 1 Tbsp dry mustard powder
• 1 Tbsp black pepper
• 1-1/2 tsp dried thyme
• 1-1/2 tsp dried basil
• 1 tsp dried oregano
Instructions
1. Marinate the Chicken: Combine the buttermilk and beaten egg. Submerge the chicken pieces in the mixture, cover, and refrigerate for at least 20minutes, or up to 24 hours for better flavor.
2. Prepare the Coating: In a large bowl or plastic bag, mix the flour with all the herbs and spices (paprika, white pepper, garlic salt, etc.). Ensure the ingredients are well blended.
3. Dredge the Chicken: Remove the chicken from the buttermilk, allowing excess liquid to drip off. Dip the pieces into the flour mixture, pressing firmly to ensure a thick coating. For a more intense crust, dip back into the egg mixture and into the flour again (double breading).
4. Rest: Let the coated chicken rest on a wire rack for 10-15 minutes before frying. (I didn’t do this, you choose).
This helps the coating stick to the chicken.
5. Fry: Heat 3-4 inches of oil in a deep fryer or Dutch oven to 350°F (175°C). Fry the chicken in batches (do not overcrowd the pot) for about 12-15 minutes, or until the skin is golden brown and the internal temperature reaches 165°F (75°C).
For best results to avoid burning the outside, place a lid on as you fry reducing the heat to medium or between 6-7.
Drain on paper towels.
Rice: 2 parts water to one part rice, example 2 cups of water, bring to a boil, add 1 cup of rice, stir, bring back to a boil. Reduce to low and place a lid on. Steam until all liquid has been absorbed. Makes 2 cups of cooked rice.

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