I tried out various things, but this might be the most authentic.Coat in • while mixing it.If you add 3-5 shakes each of paprika, ginger, chili powder, oregano, and basil (or parsley), it will taste even more authentic. Shake off the excess flour when frying. Recipe by Akkorin mama

:hungry easy peasy!

There are so many versions of the Colonel's classic recipe, I thought I'd have a crack too. I decided to poach the chicken first so that it remains moist, requires less cooking in the fryer, and absorbs less oil.

I revised a version of brine often used in American households to suit Japanese households. The preparation in making the salt water is the same as that used in Belarus for removing radiation (water-soluble particles are removed by salt osmosis).You don't have to be very exacting with the amount of water; as long as there is enough to cover the chicken when placed in the plastic bag.Adjust the amount of salt to taste. I use nearly equal amounts of salt and sugar. For best results, keep them as equal as possible. For serving 4-5. Recipe by pogue

low carb version with sauce

Been messing around with this recipe for a good while now. It started out as a KFC clone but has evolved into it's own thing. This is a family favourite that we have once a fortnight. You don't have to poach the chicken before frying but it does improve the texture and taste. Plus it also gives you a chicken stock that you can use to make a gravy. See my recipes on how to make KFC style gravy with the left over seasoned breading flour and the poached chicken water/stock.

I use this recipe for my family and i make it famous . And a lot of people like my fried chicken . so anyone can try this at home.

Found this online

#5pm#goldenapron

#kanostate