Kentucky Fried Chicken Seasoning Mix

“Excellent recipe!!! After the chicken was done I used the leftover mix to make gravy.Chicken and gravy tasted awesome.My hubby was impressed.lol”

“I had high hopes for this recipe.I am the owner over over 100 cookbooks and subscribe to 3 cooking magazines. When instructions call for “bake in foil”, I wrap the item in foil.The chicken came out a steamy, soggy mess.I should’ve known better.Before anyone else makes the same mistake, bake in a foil, metal or glass pan, uncovered for 45 minutes.”

“Brilliant,My sons devoured them very very quickly!HAve made a batch of the mix and kept it in the fridge as I,ll be making these often.”

“It wasn’t as tasty as I’d expected it to be.However, if you reduce the flour by half (or double the spices) and added more spices, such as parsley flakes, rosemary or whatever you prefer, it could be improved.”

“I got called to work before the chicken was done. I returned home to find that every piece had been eaten. I was told the recipe was excellent.”

“Very Good. I cut the spices in half and the flour in 1/4. I used two chicken breasts cut into strips and I still had alot left over. I also tried the spice mix minus the flour over popcorn. It was great.”

“Excellant!! I added some hot chili powder to it, with great results!!”

“I agree with everyone else, this is a great way to season chicken.I am also going to keep the extra for pork chops!!I did reduce the amount of flour and I added some seasoned bread crumbs.”

“6 tsp/parts salt(2 TBS)6 tsp/parts pepper8 tsp/parts paprika1 tsp/parts garlic (salt)3 tsp/parts mustard3 tsp/parts french thyme3 tsp/parts sweet basil1 tsp/parts oregano1 tsp/parts jamaican ginger32 tsp/parts total spice96 tsp/parts total flourthats a 1/3 ratio of spice to flour..for those of you that would like to make a bulk spice and add to flour later..”

“fried chicken is about my favorite meat, besides fillet mignon.This was as good as the Kentucky fried, less greasy and no left overs!I made it for company, using 2 whole skinless chicken breast split.Thanks alot!”

“I am so glad I cut the salt in half.I used one tablespoon, and it was salty enough.I didn’t have any sweet basil, so I used a tsp of rosemary instead.I also ground the thyme, oregano, and rosemary in a spice mill.I used dried ground ginger, since it wasn’t specified to be dried or fresh.I skimped a bit on the flour, so maybe 1 and 1/2 cups.I also added some sour cream to the eggs, to try to thicken it up a bit.I thought it was pretty ok tasting.I don’t think it ever met KFC before though.”

“We tried this recipe.We didn’t use sweet basil.We thought this was too salty and didn’t taste like KFC at all.We did double bread it so that may have made the seasonings too over powering.”

“No, this wasn’t EXACTLY like KFC but we’ve tried a lot of the clones & this by far is our favorite.I chose this one tonight because it doesn’t require MSG, pre-packaged spice mixes or dry soup mixes.We fried bite-sized pieces of chicken in canola oil, in the deep fryer for 3 minutes each batch, & they were perfectly cooked.Not soggy or greasy.We loved the ginger in this recipe.I also made dipping sauces to use with the two flavors of chicken but the chicken coated in this recipe needed no sauce at all.Thanks for sharing, Kat!”

“This Recipe tastes great! Just like KFC! I crave it all the time now.”

“This chicken would have gotten five stars, had it tasted exactly like Kentucky Fried Chicken (as the name implies). However, I cannot say that I was disappointed because, although it wasn’t the real thing, this chicken fried and baked up quite beautifully. Nice golden brown color, perfect crispness.”

“This recipe was o.k. It didn’t taste like Kentucky Fried Chicken. The chicken fried up very nice in color. Taste was a little bland. I will use it in the future with a little twinking.”

“Very good.My chicken turned out very well in the oven; it’s always a problem to get it cooked to my doneness in the skillet without burning.This is also excellent on cube steak; “chicken fried steak”.A keeper.”

“This was a great recipe,I thought it as going to be a pain to fry and Bake,but it was no trouble at all,and the spices were just perfect.Thanks,Darlene Summers”

“This was easy to make and had good flavor.I’m going to try it on chiken fingers and pork chops.Thanks for the recipe. “

“I really liked this recipe.I liked the idea of frying then baking,it crisped up just right. I left out the thyme and ginger and used less salt.I had some mix left over so I’ll try it with pork chops too! Thanxs Kat.”