KFC and All Fried Chicken

I did it once. I have a bad habit of never measuring things and just looking in my spice cupboard for what is appealing at the time. it was awesome and for the life of me I cant reproduce it.
one thing you should be aware of is KFC pressure fries their chicken, so no matter the recipe, unless you have a way of pressure frying, you’ll never duplicate it exactly

you can google “kfc chicken recipe” and there are oodles of recipes. one thing they all say is, it requires a package of tomato cup o soup. interesting. havent tried it cause I can never find the dumb stuff

COATING FOR KENTUCKY FRIED CHICKEN

Soak cut up fryer in 3 cups water (yellow food coloring added) and 1 tablespoon salt overnight or 8 hours. Drain and coat with following mixture: 1/2 tsp. tarragon 2 tsp. onion powder 2 tsp. seasoned salt 2 tsp. instant bouillon (chicken flavor) 1/4 tsp. pepper 1 c. flour

Blend spices in blender. Add flour and coat chicken.

dude thats like, secret! you can’t do that or goverment snipers will kill you or something! (lol)

KFC uses buttermilk but this one is better! It’s better than the Best Fried Chicken - Simply delicious fried chicken using, of all things, cream of chicken soup! The other key ingredient is cornstarch. The end result will surprise you. It will be perfect - crispy on the outside, juicy on the inside, and loaded with mouthwatering flavor. This chicken will definitely be requested on a regular basis by family and friends!

INGREDIENTS
4 skinless, boneless chicken ****** halves
1 (10.75 ounce) can condensed cream of chicken soup
1 egg
seasoning salt to taste
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon paprika
salt and pepper to taste
oil for frying

DIRECTIONS
In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside.
In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture).
Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Heat oil in a deep skillet over medium heat; be sure to use enough oil to cover chicken pieces. Once chicken is doughy, test oil by dropping a piece of the ‘dough’ into it; the oil is ready when it starts to fry immediately.
Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear. Drain on paper towels and serve.