Chicken Broast Recipe - Internet's No.1 Domain Name !

While KFC’s exact recipe is a tightly guarded trade secret, countless copycat recipes have been developed to replicate the flavor and “broasted” texture of their chicken. The key to achieving a KFC-style chicken is not just the blend of 11 herbs and spices but also the specialized cooking method, called pressure frying or “broasting”. [1, 2, 3, 4, 5]
The 11 herbs and spices

According to a 2016 Chicago Tribune report, the rumored spice blend, allegedly found in Colonel Sanders’ nephew’s scrapbook, includes the following proportions:

2/3 Tbsp kosher salt
1/2 Tbsp dried thyme
1/2 Tbsp dried basil
1/3 Tbsp dried oregano
1 Tbsp celery salt
1 Tbsp ground black pepper
1 Tbsp dried mustard
4 Tbsp paprika
2 Tbsp garlic salt
1 Tbsp ground ginger
3 Tbsp ground white pepper

The “broasting” method

The texture of KFC’s chicken is achieved through a technique that combines frying and pressure cooking. The pressure seals in the moisture while the hot oil creates a crispy crust. For a homemade version, you can simulate this by using a regular pressure cooker, but be aware of the safety precautions. [3, 11, 12, 13, 14]

Here’s how to create KFC-style broasted chicken at home: [6, 11]
Ingredients

1 whole chicken, cut into pieces
2 cups all-purpose flour
1 cup buttermilk
1 large egg
2 quarts vegetable oil, for frying
The special 11-spice blend (see above) [1, 15, 16, 17]

Instructions

Prepare the marinade: Whisk the buttermilk and beaten egg together in a large bowl. Submerge the chicken pieces in the mixture and let them marinate for at least 30 minutes, or up to an hour, at room temperature. This tenderizes the chicken and helps the coating stick.
Make the flour coating: In a separate bowl, combine the 2 cups of flour and the 11-spice blend. Stir well to mix all the spices evenly.
Coat the chicken: Remove the chicken from the buttermilk, allowing any excess to drip off. Place each piece in the flour mixture, fully coating all sides. Shake off the excess flour and rest the breaded chicken on a wire rack for about 15 minutes to help the coating adhere.
Heat the oil: In a heavy-bottomed pot or pressure cooker, heat the vegetable oil to 350°F (175°C). Do not fill the pressure cooker more than halfway with oil.
Fry the chicken: Carefully place a few pieces of chicken into the hot oil, being careful not to crowd the pot. If using a pressure cooker, cook for 30–45 seconds, then seal the lid and bring it to pressure. Once at pressure, turn off the heat and let it sit for 5–7 minutes before releasing the pressure. If using a standard pot, fry the chicken for 12–15 minutes, flipping occasionally, until golden brown and cooked through.
Drain and serve: Once cooked, remove the chicken and place it on a wire rack lined with paper towels to drain. Serve immediately with your favorite sides. [18, 19, 20, 21, 22]