Structaural
in Chatsubo
tony1798 said:
mmmm jerk chicken - king of chicken.
Home made fried chicken
- Thread starter SubZeroCat
- Start date
mmmm jerk chicken - king of chicken.
Structaural
in Chatsubo
DRINK? said:the secret ingredient to KFC is CRUELTY
which must be why KFC is so lush....by my reckoning Veal must be the most lovliest food ever
Nah, hardly tastes of anything, though it's very tender. (So I've heard like
)I saw some Fried Chicken Seasoning in the asian shop today, might try that! (it had chilli powder, onion powder, black pepper and other stuff that I can't remember)
Sunray
Its sunny somewhere.
KFC style chicken requires the use of an industrial grade pressure fryer.
You cant use a normal grade pressure cooker to cook oil. It might well go off and would instantly consume, you, the kitchen and probably have the house down in less time than it took for the fire brigade to turn up.
You cant use a normal grade pressure cooker to cook oil. It might well go off and would instantly consume, you, the kitchen and probably have the house down in less time than it took for the fire brigade to turn up.
I thought I had a legit KFC recipe nicked off the net, but I only found this Wendy's one for some sort of spicy chicken sandwich. I guess the seasoning is similar:
6-8 cups vegetable oil
1/3 cup Frank's Original Red Hot Pepper Sauce
2/3 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
4 teaspoons cayenne pepper
1 teaspoon coarse ground black pepper
1 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon garlic powder
4 chicken breast fillets
4 plain hamburger buns
8 teaspoons mayonnaise
4 lettuce leaves
4 tomato slices
1. Preheat 6-8 cups of oil in a deep fryer to 350 degrees.
3. Combine the pepper sauce and water in a small bowl.
4. Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprika and garlic
powder in another shallow bowl.
5. Pound each of the chicken pieces with a mallet until about 3/8-inch thick. Trim each breast
fillet if necessary to help it fit on the bun.
6. Working with one fillet at a time, coat each piece with the flour, then dredge it in the diluted
pepper sauce. Coat the chicken once again in the flour mixture and set it aside until the rest of
the chicken is breaded.
7. Fry the chicken fillets for 8-12 minutes or until they are light brown and crispy. Remove the
chicken to a rack or to paper towels to drain.
8. As chicken is frying, prepare each sandwich by grilling the face of the hamburger buns on a
hot skillet over medium heat. Spread about 2 teaspoons of mayonnaise on the face of each of the
inverted top buns.
9. Place a tomato slice onto the mayonnaise, then stack a leaf of lettuce on top of the tomato.
10. On each of the bottom buns, stack one piece of chicken.
11. Flip the top half of each sandwich onto the bottom half and serve hot.
Makes 4 sandwiches.
6-8 cups vegetable oil
1/3 cup Frank's Original Red Hot Pepper Sauce
2/3 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
4 teaspoons cayenne pepper
1 teaspoon coarse ground black pepper
1 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon garlic powder
4 chicken breast fillets
4 plain hamburger buns
8 teaspoons mayonnaise
4 lettuce leaves
4 tomato slices
1. Preheat 6-8 cups of oil in a deep fryer to 350 degrees.
3. Combine the pepper sauce and water in a small bowl.
4. Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprika and garlic
powder in another shallow bowl.
5. Pound each of the chicken pieces with a mallet until about 3/8-inch thick. Trim each breast
fillet if necessary to help it fit on the bun.
6. Working with one fillet at a time, coat each piece with the flour, then dredge it in the diluted
pepper sauce. Coat the chicken once again in the flour mixture and set it aside until the rest of
the chicken is breaded.
7. Fry the chicken fillets for 8-12 minutes or until they are light brown and crispy. Remove the
chicken to a rack or to paper towels to drain.
8. As chicken is frying, prepare each sandwich by grilling the face of the hamburger buns on a
hot skillet over medium heat. Spread about 2 teaspoons of mayonnaise on the face of each of the
inverted top buns.
9. Place a tomato slice onto the mayonnaise, then stack a leaf of lettuce on top of the tomato.
10. On each of the bottom buns, stack one piece of chicken.
11. Flip the top half of each sandwich onto the bottom half and serve hot.
Makes 4 sandwiches.
[/lazy] Why don't we make it together, when you come visit my new house? 
[/lazy]
[/lazy]
The Original Recipe is not packaged in three different place
s. The way it is cooked and the process makes it taste like
it has eleven herbs and spices when in reality there is not.
The way it is done in the restaurant is using dried eggs an
d milk in the flour along with a box of breading salt and th
e seasoning bag and a bag of breading flour.
s. The way it is cooked and the process makes it taste like
it has eleven herbs and spices when in reality there is not.
The way it is done in the restaurant is using dried eggs an
d milk in the flour along with a box of breading salt and th
e seasoning bag and a bag of breading flour.
KFC ORIGINAL RECIPE
2 fryer chickens cut up into 8 pieces and marinated
6 cups Crisco Shortening
1 eggs well beaten
2 cups Milk
2 cups Flour
2 teaspoons ground pepper
3 tablespoons salt
1 teaspoon MSG
1/8 teaspoon Garlic Powder
1 dash paprika
Place shortening into the pressure cooker and heat over medi
um heat to the shortening reaches 400°F. In a small bowl, co
mbine the egg and milk. In a separate bowl, combine
the remaining six dry ingredients. Dip each piece of chicken
into the milk until fully moistened. Roll the moistened chi
cken in the flour mixture until well coated. In groups of fo
ur or five, drop the covered chicken pieces into the shorten
ing and lock the lid. When pressure builds up cook for 10 mi
nutes. RELEASE TO MANUFACTURER'S
INSTRUCTIONS
After he perfected his original he made a crispy recipe that
was marinated first then fried the conventional way. This o
ne is double dunked into the coating to give it its great ta
ste.
um heat to the shortening reaches 400°F. In a small bowl, co
mbine the egg and milk. In a separate bowl, combine
the remaining six dry ingredients. Dip each piece of chicken
into the milk until fully moistened. Roll the moistened chi
cken in the flour mixture until well coated. In groups of fo
ur or five, drop the covered chicken pieces into the shorten
ing and lock the lid. When pressure builds up cook for 10 mi
nutes. RELEASE TO MANUFACTURER'S
INSTRUCTIONS
After he perfected his original he made a crispy recipe that
was marinated first then fried the conventional way. This o
ne is double dunked into the coating to give it its great ta
ste.
KFC EXTRA CRISPY
1 whole frying chicken, cut up and marinated
6-8 cups shortening for cooking
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder
Trim any excess skin and fat from the chicken pieces. Prehea
t the shortening in a deep-fryer to 350 degrees. Combine the
beaten egg and milk in a medium bowl. In another medium bow
l, combine the remaining coating ingredients (flour, salt, p
epper and MSG). When the chicken has marinated, transfer eac
h piece to paper towels so that excess liquid can drain off.
Working with one piece at a time, first dip in egg and milk
then coat the chicken with the dry flour mixture, then the
egg and milk mixture again, and then back into the flour. Be
sure that each piece is coated very generously. Stack the c
hicken on a plate or cookie sheet until each piece has been
coated. Drop the chicken, one piece at a time into the hot s
hortening. Fry half of the chicken at a time (4 pieces) for
12-15 minutes, or until it is golden brown. You should be su
re to stir the chicken around halfway through the cooking ti
me so that each piece cooks evenly. Remove the chicken to a
rack or towels to drain for about 5 minutes before eating.
Once he perfected his Extra Crispy he had customers who want
ed it to be spicy and bold so he created his Hot and Spicy C
hicken. Here is his original recipe which has changed a bit
in this day and age. It comes frozen and is cooked frozen an
d not prepared fresh in many stores.
t the shortening in a deep-fryer to 350 degrees. Combine the
beaten egg and milk in a medium bowl. In another medium bow
l, combine the remaining coating ingredients (flour, salt, p
epper and MSG). When the chicken has marinated, transfer eac
h piece to paper towels so that excess liquid can drain off.
Working with one piece at a time, first dip in egg and milk
then coat the chicken with the dry flour mixture, then the
egg and milk mixture again, and then back into the flour. Be
sure that each piece is coated very generously. Stack the c
hicken on a plate or cookie sheet until each piece has been
coated. Drop the chicken, one piece at a time into the hot s
hortening. Fry half of the chicken at a time (4 pieces) for
12-15 minutes, or until it is golden brown. You should be su
re to stir the chicken around halfway through the cooking ti
me so that each piece cooks evenly. Remove the chicken to a
rack or towels to drain for about 5 minutes before eating.
Once he perfected his Extra Crispy he had customers who want
ed it to be spicy and bold so he created his Hot and Spicy C
hicken. Here is his original recipe which has changed a bit
in this day and age. It comes frozen and is cooked frozen an
d not prepared fresh in many stores.
Hot and Spicy Chicken
1 whole frying chicken, cut up and Marinated
6-8 cups shortening
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
1 teaspoon white pepper
3/4 teaspoon Cayenne Pepper
3/4 teaspoon MSG
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder
Trim any excess skin and fat from the chicken pieces. Prehea
t the shortening in a deep-fryer to 350 degrees. Combine the
beaten egg and milk in a medium bowl. In another medium bow
l, combine the remaining coating ingredients When the chicke
n has marinated, transfer each piece to paper towels so that
excess liquid can drain off. Working with one piece at a ti
me, dip in egg and milk then coat the chicken with the dry f
lour mixture, coated very generously. Stack the chicken on a
plate or cookie sheet until each piece has been coated. Dro
p the chicken, one piece at a time into the hot shortening.
Fry half of the chicken at a time (4 pieces) for 12-15 minut
es, or until it is golden brown. You should be sure to stir
the chicken around halfway through the cooking time so that
each piece cooks evenly. Remove the chicken to a rack or tow
els to drain for about 5 minutes before eating.
t the shortening in a deep-fryer to 350 degrees. Combine the
beaten egg and milk in a medium bowl. In another medium bow
l, combine the remaining coating ingredients When the chicke
n has marinated, transfer each piece to paper towels so that
excess liquid can drain off. Working with one piece at a ti
me, dip in egg and milk then coat the chicken with the dry f
lour mixture, coated very generously. Stack the chicken on a
plate or cookie sheet until each piece has been coated. Dro
p the chicken, one piece at a time into the hot shortening.
Fry half of the chicken at a time (4 pieces) for 12-15 minut
es, or until it is golden brown. You should be sure to stir
the chicken around halfway through the cooking time so that
each piece cooks evenly. Remove the chicken to a rack or tow
els to drain for about 5 minutes before eating.
Sunray
Its sunny somewhere.
RaverDrew said:
I refer you to my earlier post. I also refer you to this....
http://missvickie.com/howto/fry/kfc.html
tuesday's child
New Member
RaverDrew said:
I love the uber-micro-managing instructions.....did they think that some people might stack the coated pieces on the floor or throw them into the garden in confusion?
FabricLiveBaby!
Live Baby Fabric!
DRINK? said:...by my reckoning Veal must be the most lovliest food ever
It is, it is. I had veal sweetbreads in a restaurant. It was the most delicious thing I've ever eaten.
pixie-iso said:[lazy] Why don't you make it for me when I come visit your new house?
[/lazy]
Bring some booze and it's a deal
FabricLiveBaby! said:
You have no tastebuds sir. Cruelty aside, veal's greatest advantage to a cook is that it cooks quickly and is fairly anodyne in flavour.
I quite like veal, but I've never heard anyone call it the loveliest thing ever. It's about as tasty as the leftover Christmas turkey.
ETA: Bollock's - he's just gone and edited his post. Those weird sweetbread things are a little different.
FabricLiveBaby!
Live Baby Fabric!
tarannau said:
It's madam, and I had sweetbreads (in the neck round the thyroids) which is not indicitive of the actual taste of the meat itself.
It's like saying chicken liver tastes like chicken. Nothing like it. But like liver, the sweetbreads were moist, fell apart in my mouth and was served on a bed of wilted spinach, and bacon. It was the loveliest thing I have ever eaten.
HeroineSheep
Where was I again?
pogofish said:IIRC, the first cases of CJD were recorded in people who had eaten sweetbreads.
Is that the end of Jamie Oliver then?
Johnny Canuck3
Well-Known Member
We make fried chicken all the time.
We marinate the chicken in soya sauce, then season it with garlic powder, salt and pepper. It's cooked in a covered frying pan at medium heat for awhile, to actually cook the meat, then, at the end, at a high heat with the pan uncovered, to crisp up the skin.
We marinate the chicken in soya sauce, then season it with garlic powder, salt and pepper. It's cooked in a covered frying pan at medium heat for awhile, to actually cook the meat, then, at the end, at a high heat with the pan uncovered, to crisp up the skin.
FabricLiveBaby!
Live Baby Fabric!
pogofish said:IIRC, the first cases of CJD were recorded in people who had eaten sweetbreads.
OH NO! I'M GOING TO DIE!
Johnny Canuck3
Well-Known Member
mr_eko said:
The garbage?
joustmaster
offcumdun
everytime i see his thread title it makes me feel hungry
The Pious Pawn
I Can
Me mates mum makes it she has a big thick pan that she uses to make it very nice it is to ! . she used to mix a rake of herbs and flour together ! her recipie was a secret though . you can by tubs of it thats nice or experiment with a few different herbs till you get on you like .
