Kentucky Grilled Chicken: A Culinary Homage

My earliest memories of family gatherings are interwoven with the aroma of fried chicken, but there was always a quieter, more sophisticated contender on the picnic blanket: Kentucky Grilled Chicken. It lacked the immediate, crispy gratification of its fried cousin, but it possessed a deep, savory flavor that spoke of patience and careful preparation. It was a dish that hinted at secrets, at a recipe worth chasing. Now, after countless experiments, I think I’ve cracked the code, bringing that same cherished flavor to my own table.

Recipe Overview

• Prep Time: 2 hours 20 minutes (includes marinating)
• Cook Time: 20-40 minutes (depending on method and cut)
• Total Time: 2 hours 40 minutes to 3 hours
• Servings: 8-16 pieces
• Yield: 3 batches of seasoning mix
• Dietary Type: Varies depending on chicken choice (see variations)

Ingredients

• CHICKEN

  • 8-16 pieces premium quality fresh chicken (bone-in or boneless)

• BRINE

  • 4 cups cold water
  • 1 tablespoon fine sea salt
  • 1 teaspoon Accent seasoning (MSG)

• SEASONING (ENOUGH FOR AT LEAST 3 BATCHES)

  • 1/3 cup instant chicken bouillon powder
  • 3 tablespoons flour
  • 1 tablespoon cornstarch
  • 1 tablespoon nonfat dry milk powder, finely crushed
  • 1 teaspoon parsley flakes
  • 1 teaspoon dried rosemary leaves
  • 1/2 teaspoon paprika
  • 1/2 teaspoon fresh coarse ground black pepper
  • 1/2 teaspoon Bulk KFC Original Recipe Seasoning (Copycat) (Recipe #453973)
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon ground turmeric
  • 1/8 teaspoon finely ground white pepper

• BASTE

  • Canola oil

Equipment Needed

• Large sealable container (for seasoning mix)
• Mixing bowls
• Indoor grill or outdoor barbecue grill
• Baking pan
• Wire rack (optional, for baking)
• Tongs
• Meat Thermometer

Instructions

1. Prepare the Brine: In a large bowl, thoroughly blend and dissolve the sea salt and Accent seasoning in the cold water.

2. Marinate the Chicken: Place the chicken pieces in the brine solution. Ensure they are fully submerged. Cover the bowl and refrigerate for at least 2 hours. Longer marinating times (up to 4 hours) will result in more flavorful and moist chicken.

3. Prepare the Seasoning Base: Measure each of the following seasoning ingredients into a large sealable container: 1/3 cup instant chicken bouillon powder, 3 tablespoons flour, 1 tablespoon cornstarch, 1 tablespoon finely crushed nonfat dry milk powder, 1 teaspoon parsley flakes, 1 teaspoon dried rosemary leaves, 1/2 teaspoon paprika, 1/2 teaspoon fresh coarse ground black pepper, 1/2 teaspoon Bulk KFC Original Recipe Seasoning (Copycat), 1/8 teaspoon garlic powder, 1/8 teaspoon onion powder, 1/8 teaspoon ground turmeric, and 1/8 teaspoon finely ground white pepper.

4. Blend the Seasoning: Seal the container tightly. Shake vigorously for 30 seconds until all of the seasoning ingredients are thoroughly blended. This creates your seasoning mix, enough for at least three batches of chicken. Store any unused portion in a tightly sealed container for future use.

5. Prepare the Chicken for Cooking: Remove the chicken from the brine solution. Rinse the chicken under cold water to remove excess brine. Blot the chicken pieces thoroughly dry with paper towels. This is crucial for even browning and crispy skin (if using skin-on pieces).

6. Baste and Season: Baste each chicken piece evenly with canola oil. The oil helps the seasoning adhere and promotes browning. Sprinkle the chicken pieces moderately and evenly with the prepared seasoning mixture. Don’t be shy, but avoid over-seasoning. Allow the chicken to rest for 20 minutes after seasoning. This allows the flavors to meld and the seasoning to adhere further.

7. Indoor Grilling/Baking Method (Boneless Chicken): Preheat your indoor grill to medium-high heat. Grill the chicken until seared from the grill surface. Turn the chicken over and repeat the process (if using a press-type closeable grill, sear without turning) until the chicken is cooked through and the juices run clear when pierced with a fork. The internal temperature should reach 165°F (74°C).

8. Indoor Grilling/Baking Method (Bone-In Chicken): Grill the chicken until seared from the grill surface. Turn the chicken over and repeat the process (if using a press-type closeable grill, sear without turning) just until the chicken is seared, but not fully cooked. Arrange the seared chicken on a rack over a baking pan. Bake the chicken at 350°F (175°C) for 20 minutes. Turn the chicken over and bake for another 20 minutes. Ensure the internal temperature reaches 165°F (74°C).

9. Barbecue Grilling Method: Follow the manufacturer’s recommended guidelines and method for grilling chicken on your outdoor grill. Follow the same basic procedures for indoor grilling of basting and turning. Ensure the internal temperature reaches 165°F (74°C).

10. Serve and Enjoy: Let the chicken rest for a few minutes before serving.

Expert Tips & Tricks

• Brining is Key: Don’t skip the brining step! It adds moisture and flavor that penetrates deep into the chicken.
• Even Seasoning: For even seasoning distribution, use a shaker or a fine-mesh sieve to sprinkle the seasoning over the chicken.
• Temperature Control: Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C). Overcooked chicken will be dry.
• Grill Marks: For beautiful grill marks, make sure your grill grates are clean and well-oiled.
• Resting Time: Letting the chicken rest after cooking allows the juices to redistribute, resulting in more tender and flavorful meat.

Serving & Storage Suggestions

Serve the Kentucky Grilled Chicken hot, accompanied by your favorite sides like mashed potatoes, coleslaw, corn on the cob, or green beans. Leftover chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the chicken for up to 2 months. To reheat, bake the chicken in a preheated oven at 350°F (175°C) until warmed through. You can also microwave it, but the texture may be slightly altered.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	245.5 kcal	N/A
Calories from Fat	141 g	58%
Total Fat	15.7 g	24%
Saturated Fat	4.5 g	22%
Cholesterol	75.7 mg	25%
Sodium	1901.1 mg	79%
Total Carbohydrate	4.8 g	1%
Dietary Fiber	0.3 g	1%
Sugars	1.2 g	4%
Protein	20 g	39%

Please note that this is an estimate and may vary depending on the specific ingredients and portion sizes used.

Variations & Substitutions

• Skinless Chicken: For a healthier option, use skinless chicken pieces. The basting oil will still help the seasoning adhere.
• Gluten-Free: Substitute the all-purpose flour with a gluten-free blend. Ensure the bouillon powder is also gluten-free.
• Spice Level: Adjust the amount of black pepper and paprika to control the spice level. A pinch of cayenne pepper can also add some heat.
• Herbs: Experiment with different herbs in the seasoning blend, such as thyme, oregano, or sage.
• Brine Variations: Add citrus slices (lemon, orange) or herbs to the brine for added flavor.

FAQs (Frequently Asked Questions)

Q: Can I use boneless, skinless chicken breasts for this recipe?
A: Yes, you can! Boneless, skinless chicken breasts will cook more quickly, so adjust the grilling or baking time accordingly. Be careful not to overcook them, as they can become dry.

Q: What if I don’t have Accent seasoning? Is there a substitute?
A: Accent seasoning is MSG, which enhances the savory flavor. While it contributes to the overall taste, you can omit it if you prefer. Some people substitute it with a pinch more of sea salt.

Q: How long can I store the seasoning mix?
A: If stored in an airtight container in a cool, dry place, the seasoning mix will last for several months. Check for clumping or changes in aroma before using.

Q: Can I make this recipe without the “Bulk KFC Original Recipe Seasoning (Copycat)”?
A: While that seasoning blend adds a significant layer of complexity that emulates the original recipe, you can try making the recipe without it. The flavor will be different, but still enjoyable. Consider adding a bit more of the other spices to compensate.

Q: Can I use a different type of oil for basting?
A: Yes, you can substitute the canola oil with another neutral-flavored oil, such as vegetable oil, grapeseed oil, or avocado oil. Avoid oils with strong flavors, like olive oil, as they can overpower the seasoning.

Final Thoughts

This Kentucky Grilled Chicken copycat recipe has become a staple in my kitchen, bringing back those cherished memories with every bite. The blend of herbs and spices, combined with the juicy, tender chicken, is a flavor sensation that’s hard to resist. Don’t be afraid to experiment with the seasoning blend to create your own signature version. Gather your family, fire up the grill (or preheat the oven), and enjoy this delightful and flavorful dish. I’d love to hear your feedback and any variations you discover along the way! Pair it with a crisp, chilled glass of lemonade or iced tea for the perfect summer meal.