Not stolen from KFC! No lawsuit necessary!
- 1 large egg, beaten
- 1 cup buttermilk (the real thing, please!)
- One 3‑lb. chicken, cut into 6 pieces
- 1 cup all-purpose flour
- 1 tsp. ground oregano
- 1 tsp. chili powder
- 1 tsp. dried sage
- 1 tsp. dried basil
- 1 tsp. dried marjoram
- 1 tsp. pepper
- 2 tsp. salt
- 2 tbsp. paprika
- 1 tbsp. onion salt
- 1 tsp. garlic powder
- 2 tbsp. Accent (MSG seasoning)
- 1 can lard (or one 3‑lb. can Crisco), enough to cover chicken in the fryer (see tips below)
No shortcut buttermilk!
You gotta get the real deal for this; mixing vinegar and milk won’t work.
Mix the egg into the buttermilk and coat chicken pieces.
Whisk together the rest of the ingredients and roll the chicken in the mixture to coat. If you want to do it grandma-style, put the herb mixture in a paper bag, roll up the top and toss it.
Extra helpful tip:
If you’re not using a pressure fryer (see below), you might find to your frustration that when the breading is perfect, the chicken will be undercooked down by the bones; if you fry it till the chicken’s completely cooked, the breading will be overdone.
Try microwaving the chicken pieces for a minute or two before dipping and breading; experiment a little and you’ll hit a sweet spot where the chicken’s safely cooked and the breading is just right.
Here’s the (sort of) secret part:
If you want this to be exactly like Kernel Gander’s chicken, the two indispensable parts are to use the MSG and to use the lard in a pressure fryer at 365°. If you don’t have a pressure fryer, you can pan-fry it or deep-fry it; it will still be excellent but not a perfect imitation.
If you want it more crispy, use Crisco instead of lard and double-coat it in the flour mixture.
It’s okay if you don’t use lard or Crisco. Any cooking oil with a higher smoke point will do just fine.