I had all the spices on hand so I put together the mix. Mixing that much of the herb/spice mix with 2 cups of flour for the dredge seemed wasteful, so I just used a couple tablespoons of it to season some chicken tenders and cooked them sous vide (145°f, 90 minutes), chilled, then dredged the pieces in plain flour with a little salt and pepper added before shallow frying until golden. I haven’t eaten KFC in years so I can’t say how similar it is, but the chicken was pretty darn tasty!
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