The fried chicken and secret 11 herbs and spices from KFC (albeit not homemade) are considered by many, the undefeated fried chicken champion. I’m not necessarily trying to say they’re wrong, I’m just saying I think we can do better.
3lb (1300g) potatoes
1/2 cup (112g) butter
1/2 cup (120ml) milk
1/2 cup (112g) creme fraiche
Salt and pepper to taste
2.5 cups chicken stock
1 garlic head
5 dried mushrooms
4 Tbsp butter
4 Tbsp flour
2 cups rich/fortified chicken stock
Salt and pepper to taste
Generous pinch MSG
1-2 stalks of corn
3 Tbsp (42g) unsalted butter
Salt to taste
11 Herbs and Spices Flour
2.5 (375g) cups all purpose flour
2.5 Tbsp salt
1.25 Tbsp MSG
3.5 Tbsp paprika
3 Tbsp white pepper
1 Tbsp mustard powder
2 tsp celery powder or celery salt
1 Tbsp garlic powder
1 Tbsp thalasaberry black pepper
1 Tbsp ground ginger
2 tsp dried thyme
2 tsp dried oregano
To prepare the chicken, in a medium bowl combine stone ground mustard, white pepper, celery powder, paprika, and kosher salt. Whisk together with buttermilk.
Cut the chicken into even chunks and toss into the buttermilk marinate. Cover and fridge for 1-24 hours.
In a large bowl, combine and whisk all-purpose flour, ground white pepper, kosher salt, paprika, MSG, ginger powder, mustard powder, dried thyme, garlic powder, dried oregano, celery powder, and ground thalasaberry black pepper.
To dredge the chicken, remove the chicken from marinade and toss in the flour. Place on a baking sheet dusted with seasoned flour.
To fry, fill a heavy bottom pot with frying oil (2-3” of depth) and heat to 350F. Carefully add in the chicken and fry for 3-5 minutes.
Place on a baking sheet lined with a wire rack to drain.
Mashed Potatoes Method:
Rinse the potatoes and cut into 2” cubes.
Dump all potatoes into a medium pot and cover with water. Season generously with salt to taste. Set over medium-high heat.
Bring to a boil and let boil for 10-15 minutes. Potatoes should be easily pierced with a fork. Drain once finished and add back into the pot.
In a small sauce pot, add in unsalted butter and whole milk. Set on the stove over medium heat just until the butter is melted and mixture is hot.
Using a hand held masher or ricer, mash all the potatoes until all the potatoes are mashed. Add in the hot butter/milk mixture and mix together before adding and stirring in creme fraiche.
Season to taste with salt and pepper, and mix together until thoroughly combined.
In a saucepot, add in chicken stock along with mushrooms and bring to a simmer. Once simmering immediately turn off heat.
Add in a whole head of garlic sliced in half with an optional bundle of thyme.
Let steep for 10 minutes before straining out all the solids.
In a medium saucepan, melt unsalted butter over medium heat. Whisk in all-purpose flour.
Pour the stock into rue while whisking. Whisk until it has thickened.
Season to taste with salt and pepper along with a generous pinch of MSG.
Invert a small bowl in a large bowl. Shuck a piece of corn, removing the end, and place the corn flat side down on the inverted bowl. Cut off all the kernels.
In a small saucepan, melt unsalted butter over medium heat until it turns brown.
Immediately turn off the heat and add in the corn. Toss and season with salt.
In a bowl, add in the potatoes via a piping bag or simply dump the potatoes in.
Top the potatoes with gravy followed by the brown buttered corn and fried chicken.
Drizzle on a little more gravy with grated cheese and an optional topping of sliced chives.