What’s the secret behind Colonel Sanders’ famous 11 herbs and spices? To this day his secret recipe has never been revealed leaving curious minds to speculate. We’ve tried many different combinations, but there was only one that came out tasting just like the original…
- 1 egg, beaten
- 1 cup buttermilk
- 1 frying chicken with skin, cleaned & cut into 6 pieces
- 1 cup all-purpose flour
- 1 teaspoon black pepper
- 2 teaspoons salt
- 2 tablespoons paprika
- 1 tablespoon onion salt
- 1 teaspoon garlic powder
- 2 tablespoons Accent flavor enhancer
- 1 teaspoon ground oregano
- 1 teaspoon chili powder
- 1 teaspoon dried sage
- 1 teaspoon basil leaves, crushed
- 1 teaspoon marjoram leaves, crushed
- 1 can lard (or Crisco) – enough to cover chicken in fryer
1. Combine egg and buttermilk in a bowl. Soak chicken pieces in the mixture.
2. In separate bowl, add flour and fold in all the spices.
3. Roll the chicken into the seasoned flour mixture until completely covered.
4. Add the lard to the pressure fryer and heat to 365 degrees F. Be sure to follow the instructions for your pressure fryer.
5. Use a utensil to drop 4 pieces of chicken into the hot oil and lock the lid in place. Be careful not to burn yourself with the hot oil.
6. Fry for about 8 to 10 minutes or until golden brown and thoroughly cooked.
7. Once cooked, release the pressure according to manufacturer’s instructions and remove the chicken to paper towels or metal rack to drain.
8. Repeat with the remaining chicken.
Makes 6 pieces