Tastetester: Colonel Sander's 11 herbs secret finally gets revealed. This recipe is as close as it gets to the original chicken. Published in easydinnerrecipes.ca.
1. Sift together all the coating ingredients and place in a clean plastic bag.
2. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.
3. Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked.
4. Place on paper towels to drain out the excess oil.
Tips: Make sure your oil is hot before you put in the chicken. If the oil is cool, it will absorb the grease.
Published on November 30, 2009 Last edited on November 30, 2009
