KFC-Style Fried Chicken Recipe

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KFC-Style Fried Chicken Recipe (Approximated)
Ingredients:
For the chicken:

8 pieces of chicken (mix of drumsticks, thighs, wings, and breasts)
2 cups buttermilk (for marinating)
Oil for deep frying (peanut or canola oil recommended)
For the breading:

2 cups all-purpose flour
1 tbsp celery salt
1 tbsp dried mustard
4 tbsp paprika
2 tbsp garlic salt
1 tbsp ground ginger
3 tbsp white pepper
1 tbsp black pepper
1 tbsp ground oregano
1 tbsp dried basil
1 tbsp dried thyme
1 tbsp salt
1 tsp MSG (optional, as it's believed to be part of the original recipe)
Instructions:
Marinate the chicken:

Rinse and pat dry the chicken pieces. Place them in a large bowl or plastic bag and pour the buttermilk over them.
Let the chicken marinate in the buttermilk for at least 2 hours or overnight in the fridge. This step helps to tenderize the chicken and infuse moisture.
Prepare the breading:

In a large bowl, whisk together the flour and all the spices: celery salt, mustard, paprika, garlic salt, ground ginger, white pepper, black pepper, oregano, basil, thyme, salt, and MSG (if using).
This mix is key to replicating the flavor of KFC’s chicken.
Bread the chicken:

Remove the chicken from the buttermilk, allowing any excess to drip off.
Dredge each piece of chicken in the seasoned flour mixture, pressing the flour into the chicken so it adheres well.
Place the breaded chicken on a wire rack and let it sit for about 15 minutes to allow the coating to set.
Fry the chicken:

Heat oil in a deep fryer or large heavy pot to 350°F (175°C). You’ll need enough oil to fully submerge the chicken pieces.
Fry the chicken in batches, making sure not to overcrowd the pot. Fry for 12-15 minutes, depending on the size of the pieces, until the chicken is golden brown and cooked through (the internal temperature should reach 165°F or 75°C).
Remove the fried chicken and place it on a wire rack or paper towels to drain excess oil.
Serve:

Serve the fried chicken hot, preferably with classic sides like mashed potatoes, gravy, or coleslaw.
Secret Tips (Rumored from Insiders):
Double dredging: Some believe the secret lies in dredging the chicken twice in the seasoned flour mixture for an extra crispy coating.
Pressure frying: KFC uses industrial pressure fryers, which lock in moisture and create a unique texture. While not necessary, some people try to mimic this at home with stovetop pressure cookers, though extreme care is needed.
MSG (Monosodium Glutamate): While this additive is controversial, it’s believed that KFC uses it to enhance the umami flavor in their chicken.
While this recipe is an approximation, it is believed to come very close to replicating the legendary taste of KFC's chicken! The actual recipe remains locked away in a high-security safe, with strict controls over who can access it.