recipe comes from Chef Brian
Johnson who lives in Eden Prairie, Minnesota.
He has been in the food service business for over
twenty years, and is currently working at General
Mills for Aramark as the Catering Chef. He graduated
from French Culinary School in the late 1980's
and has since worked at restaurants, country clubs,
hotels and a health spa.
Fried Chicken is loved across the country and
there are many recipes online that try to duplicate
the great taste of Colonel Sanders tasty treats.
After many tries at preparing the perfect chicken
I have learned that there are several factors
that have a great influence on your finished product.
Crisco shortening versus vegetable oil, I find
that Crisco tends to do a better job at cooking
a well season flour to coat the chicken before
frying. Remember those 11 herbs and spices,
they are an important factor in the Colonel's
is a recipe for seasoned flour to get you started,
and it is just that. Adjust the recipe as you
see fit tweaking ingredients until your happy
with the results.
cups sifted flour
1 teaspoon paprika
2 teaspoon garlic salt
2 teaspoons onion salt
1 teaspoon dried oregano
1 teaspoon dried rubbed sage
1/2 teaspoon dried powdered rosemary
1/2 teaspoon dried powdered thyme
1 teaspoon dried parsley
1 teaspoon salt
1 teaspoon ground black pepper
like to double coat my chicken for extra crispy
flavor and texture.
3 1/2 cups