Provided by:      Chris Dabis
KFC Chicken - Secret Spice Recipe

Combine all ingredients together:

 1 tablespoon rosemary
 1 tablespoon oregano
 1 tablespoon powdered sage
 1 teaspoon powdered ginger
 1 teaspoon majoram
 1 1/2 teaspoon thyme
 3 tablespoons packed brown sugar
 3 tablespoons dry minced parsley
 1 teaspoon pepper
 1 tablespoon paprika
 2 tablespoons garlic salt
 2 tablespoons onion salt
 2 tablespoons powdered chicken bouillon;
        (or 4 cubes, mashed)
 1 package lipton tomato cup-of-soup mix

Place all ingredeints in blender with on/off speed for 3-4 minutes to pulverise, or rub through a fine strainer. Store in an airtight container so it will not lose potency. Makes about 3/4 cup.

To use, mix together

 2 Tablespoons dry mix
 2 eggs, beaten
 1 1/2 cups milk
 1 cup flour

Dip pieces of one frying chicken into the batter.
Fry in 5-6 cups of Crisco oil (solid).

Pressure Fryer:
If you are using a pressure fryer, place the lid on and lock it when the chicken is a very light golden color, usually about 3 minutes. Begin timing when the lid is locked and the gauge indicates a pressure of 5-6 pounds. Bring temperature up immediately and watch carefully (don't walk away!). Remove from heat after about 7 minutes and reduce pressure following manufacturer's directions.Remove the chicken pieces and place on layers of paper towels.

Return the pan to the stove and bring temperature back up and continue until all chicken pieces are fried. If your chicken was too brown, cook the next batch for a minute or so less, and vice versa if your chicken wasn't browned enough. Do not overload the cooker with too many pieces, as it brings the temperature down too quickly and will cause the pieces to absorb more of the cooking oil than it otherwise would.

Regular Deep Frying:
Fry the chicken at 360-375 degrees, placing the larger pieces in when the temperature is slightly lower (temperature will drop when pieces are added). Put the smaller pieces in when the temperature is higher, and they will be cooked more quickly. Remove when chicken is golden brown and drain on paper towels.

There are actually 11 spices in the above combination, but an additional 3 ingredients were necessary to derive that special flavor.