KFC and All Fried Chicken

KFC EXTRA CRISPY CHICKEN
(The restaurant)

1 whole frying chicken, cut up
6 to 12 cups vegetable shortening

BRINE SOLUTION:
4 cups cold water
2 tablespoons salt
1/2 teaspoon MSG

COATING:
2 cups all-purpose flour
1 tablespoon popcorn salt
1 teaspoon MSG
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon ground sage
1/2 teaspoon ground coriander
1/2 teaspoon ground thyme
1/4 teaspoon garlic powder

Trim any excess skin and fat from the chicken pieces.

Preheat the shortening in a deep fryer to 350 degrees. Use the amount of shortening recommended by the manufacturer of your fryer.

Combine the water, salt, and 1/2 teaspoon MSG for the brine solution in a large bowl. Stir to dissolve salt. Add the chicken to the bowl and let it sit for 20 minutes.

Combine the dry coating ingredients in a large bowl. Mix well.

When the chicken has soaked in the brine solution for 20 minutes, coat each piece with the flour mixture and then arrange each piece on a plate or baking sheet. When all the pieces have been coated, drop one at a time back into the water again, then into the flour. This time roll each piece of chicken around with your fingers several times so that the coating builds up. This build-up of coating will make the chicken crispy. Arrange the chicken on the plate again until each piece has been coated. Let the chicken rest for about 5 minutes so that the coating sticks.

Preheat the oven to 225 degrees.

Drop the chicken, one piece at a time, into the hot shortening. Fry 3 to 4 pieces of the chicken at a time for 12 to 15 minutes, or until each one is golden brown. Be sure to turn the chicken halfway through the cooking time so that each piece cooks evenly.

Remove the chicken to a rack to drain for about 5 minutes before eating, then put the chicken into the warm oven while the other pieces are frying.

P.S. I know the secret herbs and spices.

Yep! It’s all-white Chicken meat with a secret blend of 11 herbs and spices. Now, what’s their gravy recipe. That’s good stuff right there.

its 11 secret herbs and spices, I suppose you can take a piece of chicken to a food lab to have it analyzed chemically. Only then will you know for sure.

The recipe has changed many times over the years. So there are many recipes. Two of the most important seasonings were Garlic and Onion Powder

Pick out 17 herbs and spices that compliment chicken. Add to bread crumbs. Dip chicken in egg. Roll in bread crumb. deep fry …. eat.
What you pick out and how much to add is up to you. Add these though to the list. Rosemary,thyme,onion,salt, pepper,majoram to name a few.

CAlmost Kentucky Fried Chicken

Ingredients:
3 pounds chicken pieces
2 packages Italian salad dressing mix
3 tablespoons flour
2 teaspoons salt
1/4 cup lemon juice
1 1/2 cup pancake mix
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
Milk

Directions:

Make a paste out of the Italian dressing mix, flour, salt and lemon juice. Coat chicken evenly. Stack chicken pieces in a bowl. Cover and refrigerate overnight or at least for several hours.

Mix pancake mix with paprika, salt and pepper. Dip chicken pieces in milk, then in pancake coating. Dust off excess. Lightly brown in large skillet containing 1/2 vegetable oil. Brown for 4 minutes on each side. Remove and place in a single layer on shallow baking pan. Seal with foil.

Bake for 1 hour at 350. Uncover and baste again with milk. Return, uncovered, to oven heated to 400, to crisp for 10 minutes.

This recipe for Almost Kentucky Fried Chicken serves/makes 6

HEY everyone STOP!!! ITS A SECRET HE IS GOING TO USE IT FOR EVIL…^o_o^ just wanted to interrupt everyone

Colonel Sanders used a pressure cooker for his chicken. Don’t believe me check out the KFC site listed below.

Simpler than you think - soak in buttermilk. The coating is flour mixed with Hidden Valley Ranch - that’s where all the secret herbs come from.