Words of Advice:

"Never Feel Sorry For Anyone Who Owns an Airplane."-- Tina Marie

"
If Something Seems To Be Too Good To Be True, It's Best To Shoot It, Just In Case." -- Fiona Glenanne

"
Flying the Airplane is More Important than Radioing Your Plight to a Person on the Ground
Who is Incapable of Understanding or Doing Anything About It.
" -- Unknown

"There seems to be almost no problem that Congress cannot, by diligent efforts and careful legislative drafting, make ten times worse." -- Me

"What the hell is an `Aluminum Falcon'?" -- Emperor Palpatine

"Eck!" -- George the Cat

Thursday, August 25, 2016

Make Your Own KFC-Style Chicken

The "secret recipe of 11 herbs and spices" is now in the wild!

How you do it, in case the story disappears:

Fried chicken with 11 herbs and spices
Prep: 30 minutes

Soak: 20-30 minutes

Cook: 15-18 minutes

Makes: 4 servings

2 cups all-purpose flour

2/3 tablespoon salt

1/2 tablespoon dried thyme leaves

1/2 tablespoon dried basil leaves

1/3 tablespoon dried oregano leaves

1 tablespoon celery salt

1 tablespoon ground black pepper

1 tablespoon dried mustard

4 tablespoons paprika

2 tablespoons garlic salt

1 tablespoon ground ginger

3 tablespoons ground white pepper

1 cup buttermilk

1 egg, beaten

1 chicken, cut up, the breast pieces cut in half for more even frying

Expeller-pressed canola oil

1 Mix the flour in a bowl with all the herbs and spices; set aside.

2 Mix the buttermilk and egg together in a separate bowl until combined. Soak the chicken in the buttermilk mixture at room temperature, 20-30 minutes.

3 Remove chicken from the buttermilk, allowing excess to drip off. Dip the chicken pieces in the herb-spice-flour mixture to coat all sides, shaking off excess. Allow to sit on a rack over a baking sheet, 20 minutes.

4 Meanwhile, heat about 3 inches of the oil in a large Dutch oven (or similar heavy pot with high sides) over medium-high heat to 350 degrees. (Use a deep-frying thermometer to check the temperature.) When temperature is reached, lower the heat to medium to maintain it at 350. Fry 3 or 4 pieces at a time, being careful not to crowd the pot. Fry until medium golden brown, turning once, 15-18 minutes. Transfer chicken pieces to a baking sheet covered with paper towels. Allow the oil to return to temperature before adding more chicken. Repeat with remaining chicken.

A note on MSG: A number of readers have asked how much MSG to use in the recipe above. Although KFC has confirmed that its present-day recipe uses MSG, that ingredient was not part of the list of herbs and spices we received from the Colonel's nephew, so we didn't include MSG in the published recipe. But we did taste the fried chicken with a sprinkle of MSG. If you want to try the chicken with MSG, we suggest doing as we did: Sprinkle a little on the finished chicken pieces right before eating.

2 comments:

Paul Wartenberg said...

Oh no. Next up we'll have the original Coca Cola formula loose on the market and then... and then... COKE FLAVORED KENTUCKY FRIED CHICKEN!

/dies of a diabetic coma just by thinking of it

Robert Fowler said...

If you are looking for original coke, look for the ones made in Mexico. They still use real cane sugar instead of HFCS.