Mix the flour in a bowl with all the herbs and spices; set aside.
Mix the buttermilk and egg together in a separate bowl until combined.
Soak the chicken in the buttermilk mixture at room temperature for 20-30 minutes.
Remove chicken from the buttermilk, allowing excess to drip off. Dip the chicken pieces in the herb-spice-flour mixture to coat all sides, shaking off excess. Allow to sit on a rack over a baking sheet for 20 minutes to allow the breading to set.
In a deep fryer or large pot, heat frying oil (enough to fully submerge the chicken pieces) to 350°F (175°C).
Working in batches, carefully add the chicken pieces to the hot oil. Fry for 15-18 minutes, or until golden brown, crispy, and cooked through.
Drain the fried chicken on paper towels. Repeat the process with the remaining chicken pieces.
Remember, this is an interpretation and may not exactly replicate the taste of KFC’s Original Recipe, but it can offer a similar flavorful fried chicken experience at home.
Always ensure to handle raw chicken with care to avoid cross-contamination and ensure it’s cooked to the proper internal temperature (165°F or 74°C for chicken) to ensure food safety. Enjoy cooking!
