KFC Copycat Shake-and-Bake Chicken
Ingredients:
Brine: (optional)
8 cups water
1/3 cup table salt
1 tablespoon MSG (monosodium glutamate like Accent) (optional)
Coating:
1/2 cup all-purpose flour
1/4 cup fine dry breadcrumbs
1/4 cup crushed cornflakes
2 Tbsp cornstarch
2 tsp granulated white sugar
1 tsp chicken-flavor instant bouillon granules (or 1 finely crushed chicken bouillon cube)
1 tsp table salt
1 1/2 tsp MSG (monosodium glutamate like Accent) (optional)
1/4 tsp onion powder
1/4 tsp paprika
1/4 tsp ground basil
1/4 tsp ground oregano
1/4 tsp ground savory
1/4 tsp ground sage
1/8 tsp ground black pepper
1/8 tsp ground white pepper
1/8 tsp garlic powder
1/8 tsp ground ginger
1/8 tsp ground marjoram
pinch ground cayenne pepper
Chicken:
3 pound chicken, cut into 6 pieces
Cooking oil spray or 2 Tbsp cooking oil
Instructions:
Brine: (optional)
Dissolve 1/3 cup table salt and 1 tablespoon MSG in 8 cups water. Mix well until salt is dissolved. Add chicken and marinate for 2 hours in the
fridge. Remove chicken from brine, rinse under running water and blot dry. Discard brine.
Preheat oven to 400-degrees F.
Coating:
In a 1-gallon zip lock bag, add the flour, breadcrumbs, corn flakes, cornstarch and spices; seal bag and shake to mix ingredients together.
Spray or brush each piece of chicken on all sides with the cooking oil, until each piece is well coated.
Put 2 pieces of oil coated chicken into the zip lock bag of flour, seal and shake thoroughly to coat with flour mixture; remove chicken; repeat, two-at-a-time, with the remaining chicken.
Bake:
Place chicken in a single layer in a shallow baking pan.
Bake in a preheated 400-degree F oven for 20 minutes; turn chicken and continue baking for 20 minutes more (until internal temperature of
chicken near thigh bone reaches at least 165 F).
Serve at once. Makes 4 servings.