Description

It’s crispy, juicy, and full of flavor. Whether you use Kentucky Kernel Seasoned Flour or mix Bob’s Red Mill Flour with The Spice Lab’s seasoning, it’s delicious. Perfect for family meals or when you fancy some tasty chicken!

Ingredients

Scale

10 chicken pieces (preferably thighs and legs with skin)
2 cups of Bob’s Red Mill Whole Wheat Flour or Kentucky Kernel Seasoned Flour
The Spice Lab Nashville Hot Chicken Seasoning (if not using Kentucky Kernel Seasoned Flour)
1/4 cup cornstarch
2 eggs
1 cup evaporated milk
1 tablespoon mustard
1 teaspoon salt
1/2 teaspoon pepper
Oil for frying (enough to submerge the chicken pieces)

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Instructions

Wash and pat dry the chicken pieces. Season lightly with salt and pepper.
In a large pot, partially submerge the chicken pieces in water. Simmer over low heat for about 10 minutes. Remove and let them cool slightly.
If using Kentucky Kernel Seasoned Flour, skip to step 5. Otherwise, prepare the coating mix in a large bowl by combining Bob’s Red Mill Organic Whole Wheat Flour with The Spice Lab Nashville Hot Chicken Seasoning.
In another bowl, prepare the egg wash by whisking together eggs and evaporated milk.
Dip each chicken piece first in the flour mix (or Kentucky Kernel Seasoned Flour), then in the egg wash, and again in the flour mix.
Heat oil in a deep fryer or large pot to 350°F (175°C).
Fry the chicken pieces in batches until golden brown and crispy, about 15-18 minutes. Ensure an internal temperature of 165°F (74°C).
Drain the chicken on a wire rack set over a baking sheet.
Serve hot and enjoy!

Notes

For detailed step-by-step instructions on how to prepare this delicious homemade KFC-style chicken, be sure to scroll up. You’ll find all the tips and tricks I use to make this dish a crowd-pleaser!

Prep Time: 20
Cook Time: 30
Method: Frying