I have to give my Dad full credit for this recipe. It’s his delicious rendition of the famous 11 herbs & spices combination you’ll find in KFC recipes. The more basic herbs are brought to a whole new level with the addition of kosher salt, white pepper, curry & chili powders. (My Dad’s name is Ken, hence the ‘Ken-Tucky’ recipe name).
You can fry the chicken, as suggested below, but we’ve also baked the chicken at 350F for 35-40mins (omitting the oil), which gives you a less crispy chicken but it’s lower in fat as well. You can also start off with frying for about 15 mins to brown the chicken, and then throwing it in the oven to bake for another 20-30mins. There are alot of variations to cooking this recipe, as you can see.
My Dad’s motto (courtesy of Chef Michael Smith) is “never make the same dish twice”.
- 10 bone in chicken thighs, skin on
- 1 tsp (heaping) oregano, dried
- 1 tsp (heaping) basil, dried
- 1 tsp curry powder
- 1 tsp chili powder
- 1 tsp kosher salt
- ¼-1/2tsp white pepper (depending on how spicy you want it)
- 3-4 Tbsp brown rice flour
- 2-3 Tbsp oil
- Rinse chicken thighs in under cold water. Pat each thigh dry, individually. Place them on a cutting board or mat.
- Pre-heat 2 Tbsp oil on medium high heat in a large (at least 12 inch) sautee pan.
- Add all herbs, spices, salt, brown rice flour into a large mixing bowl. Mix together well.
- One by one, coat chicken thighs with spice mix by mixing it around in the bowl.
- Add coated chicken thigh to sautee pan, skin side up. Continue until all pieces are coated.
- You can sprinkle the remaining spice mixture onto each piece, or discard it.
- Fry chicken for 20 minutes, add 1 Tbsp oil more, if needed (if the bottom of the pan looks dry).
- After 20 mins, turn each piece with a fork or spatula (watch yourself!) and let cook for another 15-20 mins, or until done. You may have to let them cook for another 10-15 mins depending on the size of the thighs.