Sunday, February 22, 2009

Fried Chicken Seasoning Blend

Fried Chicken Seasoning Blend - my take on the 11 herbs and spices KFC copycat.

Fried Chicken Seasoning Blend

This seasoning blend is my take on the KFC copycat seasonings that can go with any good Southern Fried Chicken. You have to have a commercial pressure fryer to get the texture of KFC's original recipe though and since most of us don't own one of those, we'll have to settle for open fryer chicken, which is more crisp than the original recipe. Still good though!

Add a salt brine for a few hours or use a brief dip in a buttermilk marinade to make it Southern Buttermilk Fried Chicken, if ya like. Simply add buttermilk to a large bowl and sprinkle it with hot sauce - enough to just give it color, or as much as you want! Add the chicken (brined or not) to the buttermilk, let marinade in the fridge a few more hours to overnight. When you're ready to fry, remove the chicken, shake off the excess buttermilk, and dredge it in a mixture of seasoned flour and fry.

Click right here for some great tips on how to make southern fried chicken.

Recipe: Fried Chicken Seasoning Blend

©From the Kitchen of Deep South Dish

  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1/2 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 tablespoon thyme
  • 1/2 tablespoon oregano
  • 1/2 tablespoon sage
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon sugar
  • 1/2 teaspoon ginger

Mix together and use 1 to 1-1/2 teaspoons of mix, or to taste, to season the flour for your fried chicken.


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©Deep South Dish
Posted by on February 22, 2009

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  1. Thanks so much for these instructions: Fried chicken has always been somewhat daunting, so these tips are great!

  2. I love fried chicken. My Mom fixed fried chicken every Sunday, without fail, so I grew up on fried chicken. I'm gonna try yours it sounds good.
    You know your post about your work bein' stolen has gotten me to thinkin'. You've got that copyscape thing here on your blog. I copy your recipes all the time and save them on my computer for my own personal use. I've never asked so I assume it's ok. It just saves me from havin' to write down your recipe, I can just print 'em out. I'm assumin' you're talkin' about people copyin' and postin' on their blogs without your permission. But you know what they say about assumin' somethin'.

  3. Lainie - you're right it is a process and it's taken trial and error to get to this for sure! I think some cooks must keep their secrets about frying chicken, but what I posted is exactly what I do!

    Rebel - no you're right. It's about copying and reposting elsewhere without permission, or without appropriate links and credit back to the original author that is a violation.

  4. Yummy, I love fried chicken!

    Thanks for the recipe!

  5. This looks finger lickin' good! I fell a little short of my expectations the last time I fried a chicken. This post has inspired me to try again...someday. I'll have to let you know how it goes. Yours looks perfect!

  6. Hi Mycookingtime! You're welcome! Thanks for stopping by to leave a comment - hope to see you again!

    Krista, I know what you mean - can't tell you how many attempts it took to get to this recipe! Please do come back and let me know if you do decide to give it another go. I think if you follow the tips, you'll be happy with the results. Be sure to get a thermometer though!

  7. I like KFC crispy, but it can't compare to chicken fried at home with a recipe like this one. Chicken lightly coated with seasoned flour beats chicken dipped in batter anytime!

  8. Hi

    We can't get self-rising flour here, is there anything else I can use.

  9. Hi Jackie - 1 cup of self rising flour = 1 cup sifted all purpose flour + 1-1/2 teaspoons baking powder + 1/8 teaspoon salt

    Hope this helps!

  10. Hi Mary

    I'm I reading this right, 2 cups of Hot Sauce?

  11. Hi Jackie! Oh no.. not 2 cups of hot sauce. If you look further down in the instructions you'll see where it says "enough hot sauce to just slightly color the buttermilk." The 2 cups is related to the buttermilk! It generally takes about 2 cups to cover the chicken well.

    Somehow that hot sauce jumped up a line and I guess I never caught it. Sorry about that!! I fixed it now. Whew!

  12. After reading your blog, I bought a cast iron dutch oven and am very happy with the results. I was told that it was the very best fried chicken by some friends! I hope to do fish next! Thanks for all the great advice!

  13. Oh you're welcome!! Thanks for coming back to let me know and enjoy your cast iron dutch oven. I LOVE mine!! I bet you'll end up with a whole collection of cast iron before you know it! :)

  14. I'm a little confused about how to use this seasoning in your fried chicken recipe.

    1. This is just a seasoning blend of herbs and spices. Salt the chicken, then mix the seasonings and use (to taste) to season the flour that you dredge the chicken in. Generally for a batch of fried chicken you'd want about a tablespoon or so in the flour.

  15. This seasoning blend was great with your fried chicken recipe. And your potato salad really sent our dinner over the top. We had 1 leg left and my little one "called dibs" for when he gets off the bus after school tomorrow! I'd like to try this blend making some chicken fried chicken sometime.
    It sure was good! Thank you!

    1. You're so welcome Mellie! I'm glad the family enjoyed it!!

  16. Hi Mary, what salt brine recipe do you use? I would imagine it doesn't have very much in it so as not to clash with the seasoning blend. Thanks.

    1. Hey Sabrina! I don't change the brine. Remember this is a seasoning mix for the pantry, so you're only using 1 to 1-1/2 teaspoons of it for seasoning the flour. The brine I use is here.


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