KFC and All Fried Chicken

I have had a lot of success with the “oven-fried” chicken from the Betty Crocker Cookbook. Betty is kind of simple but they do have some basic down home good recipes.

i dunno how she made it but im from the south and learned from grandma..lol
my grandma always soaked the bone in chicken pieces in buttermilk overnight in the fridge and then dip into flour then dip into a beaten egg then shake the pieces in a bag of flour until coated and cast iron fry till done….hope it works for ya but it never tastes as good as hers:)

try this u may like it………….

GENUINE SOUTHERN FRIED CHICKEN

3 1/2 pounds chicken, cut up
3 teaspoons salt, divided
1/4 cup butter
3/4 cup all-purpose flour
1/2 teaspoon fresh ground pepper
vegetable oil

Sprinkle chicken with 2 teaspoons salt. Place on platter, cover with wax paper and refrigerate 4 hours or overnight. Pour 1 inch oil into large, deep, heavy skillet. Add butter and heat over medium-high heat to 375 F.

Meanwhile, rinse chicken under cold water. Place flour, remaining 1 teaspoon salt and the pepper in paper bag; shake well. Add half the chicken; shake to coat well. Shake off excess flour. Repeat with remaining chicken. Add chicken to skillet in single layer so pieces do not touch. (If necessary, cook in batches. Keep cooked pieces warm in 200 F. oven.) Cook until evenly golden brown on both sides, turning once, about 15 minutes. Drain well on paper towels. Serve hot.

SOUTHERN FRIED CHICKEN

1 (12 oz.) can evaporated milk
2 eggs
1 1/2 c. flour
1 1/2 tsp. seasoning salt
1 tsp. pepper
3/4 tsp. garlic powder
1 (3 to 3 1/2 lb.) frying chicken, cut up
Shortening for frying
1 stick butter

Beat eggs and mix with evaporated milk. Put chicken pieces in this mixture and let stand in refrigerator about an hour or more. Mix all dry ingredients in a large plastic bag. In large skillet, melt shortening to about an inch deep. Put chicken pieces in bag to coat and then put in hot shortening. Cut butter in chunks and add to pan. Cover and fry over medium heat turning occasionally until done. Remove cover for last 10 minutes to crisp up chicken.

SOUTHERN FRIED CHICKEN

1 (2 - 2 1/2 lb.) frozen disjointed chicken
1 c. all purpose flour
2 c. buttermilk
1/2 tsp. salt
1/2 tsp. pepper
2 c. Crisco (enough to have fat 1 1/2″ to 2″ deep)

Combine flour, salt and pepper and put in paper bag. Coat chicken pieces in buttermilk, then shake in bag until well covered with seasoned flour.

Melt shortening in heavy skillet until very hot. Add chicken to pan, reduce to medium heat and cook until underside is golden brown, approximately 15 to 20 minutes. Turn and cook until other side is brown then reduce heat to low, cover and cook 10 minutes longer.

Check out Cook’s Illustrated/America’s Test Kitchen, they’re like an university of “pro”fessors/scientists/cooks. They test and retest every possible technique, ingredients, and give you the results, good, bad and ugly. I own CIA school book, Thomas Keller The French Laundry, Le Cordon Bleu, I have over 30 cookbooks, but I mostly turn to them for advice.

Soak chicken in a salt brine or buttermilk for 2-24 hours, if you dont have buttermilk use water and flour for a thin pancake batter like consistency. Coat the chicken in the liquid first, then shake and squeeze the dry flour into the chicken. Drop into hot oil(350), heres where “trans fat” shortening comes in handy. Best oil to fry in for crispiness, but I only use canola oil with good results. But if you really want the ultimate crunchy fried chicken, use shortening.

flour
salt, pepper
buttermilk or water flour mixture, or brine the chicken
chicken!!
oil
maybe a lil garlic powder

MUST KEEP HOT OIL 350, when cold chicken hits the hot oil it’ll lose some heat. If not, you’ll have greasy chicken.

HAVE FUN!!ENJOY!

Copying recipes can be very difficult, I do it as a hobbie. The best way to replicate a recipe is to have a good knowledge of the flavorings. It may take a great deal of time, but try cooking chicken in different oils, such as canola, butter etc to find the correct one. Then the breading, corn starch, flours, wondra etc. The spices are much easier. Go to a grocery store and start smelling the little red and white McCormick spices until they start to remind you of the chicken. Southern fried I would start with cumin, black pepper, cayenne pepper, parlesy. I would guess there would be some combination of those, maybe more. With a “family” recipe it’s extremely difficult to pin point that unique flavor. It could be some old spice grandma grows in her backyard you’ll have to import from Italy. Or perhaps, you could do a people search for her, beg for her to make some for you and hang out in her kitchen when she’s making it. At the very least snoop through the kitchen and see what kind of supplies she has. Good luck!!!