Recipe of the Week: KFC Style Spicy Fried Chicken-Kosher and Gluten Free!
In July 2016, the Chicago Tribunepublished what they said might be the original KFC recipe. Although KFC denies this is the recipe, it looked good and we decided to give it a whirl! This version is the "spicy" version, which is close to the list of spices here. Of course, we changed the white (wheat) flour to rice flour, and we bake after pan frying, since we don't have a deep fryer. But it is excellent and even Kosher. If you like this new, original recipe, try our other deliciouse recipes in Feast Without Yeast (in Spanish, Un Banquete Sin Levadura), and Extraordinary Foods for the Everyday Kitchen. This recipe is gluten free, but should be used only for individuals on Stage 1 or 2 of the Feast Without Yeast diet. Next week, we will give you the Stage 4 version of it.
- 3 lb. chicken, cut into parts
- 1 c. brown rice flour
- 1 c. white rice flour
- ⅔ Tbsp. sea salt
- ½ Tbsp. dried thyme
- ½ Tbsp. dried basil
- ½ Tbsp. dried oregano
- 1 Tbsp. celery salt
- 1 Tbsp. black pepper
- 1 Tbsp. dried mustard
- 2 Tbsp. smoked paprika
- 1 Tbsp. garlic salt
- 1 Tbsp. ground ginger
- 1 Tbsp. white pepper
- Expeller-pressed safflower oil for frying
- Preheat oven to 350F.
- Wash the chicken parts. Do not dry.
- Mix all of the spices with the rice flours. This is more than enough flour to coat all of the chicken. You can freeze the leftovers to use again.
- Heat sufficient oil in a large skillet to cover the bottom to the depth of ¼ inch.
- When the oil is hot, place a few pieces of chicken in the pan. Leave enough space around the chicken to allow the oil to cook the chicken.
- Cook for several minutes on one side; turn, then cook on the other side.
- The chicken should be crispy and browned on each side. This takes about 15-20 minutes.
- Remove the chicken from the pan, without draining or blotting, and place in a foil pan.
- Place the pan open in the oven for 30-45 minutes, or until the chicken is cooked through. You can test this by making a deep slit in the chicken pieces. The juices should run clear, not red or pink.
- Serve hot.
- This recipe also tastes even better if you have leftovers and reheat the next day!