Monday, 25 November 2013

HomeMade KFC – Kentucky Fried Chicken

HomeMade KFC – Kentucky Fried Chicken

Recipe type: Main Course
Cuisine: American
Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hour 10 mins

Author: Carla M. Jones Emmanuel

Ever wish you could have the deliciousness of KFC without all the Fast Food Restaurant additives? This is the recipe for you. Easy, delicious… you’ll be making it again and again.

1 whole chicken or 10-12 drumsticks (with skin on)
4 tsp of Popcorn salt (strong sea salt works too)
1½ tsp of powdered milk
1 tsp of meringue powder (dry egg whites)
1 tsp of garlic salt
2 cups of plain white flour
3 eggs (beaten and sieved to remove egg’s membrane)
1 tsp of each of the following 11 herbs and spices:
freshly ground black pepper
white pepper
dry sage
ground coriander
ground ginger
ground cardamon
chili powder

all-spice (or ground jamaican pepper. If you can’t find it, replace with ⅓ ground cinnamon, ⅓ ground nutmeg and ⅓ ground clove)

dry basil
ground nutmeg
vanilla caviar (vanilla paste will also do)
3-4 cups (700grs) of Crisco (you can also use vegetable oil like canola or corn)

Mix the 11 herbs and spices in a gian ziplock back
Mix well and make sure to remove and clumps (caused by the vanilla)
Add in the flour, meringue powder, powdered mill, salt and garlic salt
Seal bag and shake well until well blended
In a bowl, beat eggs and sieve them into a seperate bowl big enough to dip the chicken pieces
*Sieving the eggs will ensure that the mucus membrane of the egg is removed, therefore making the egg more liquidy and easier to use as egg wash.
If using a whole chicken, cut the chicken into 8 pieces using kitchen shears.
Dip the chicken pieces in the egg, one by one, ensuring that they have been completely covered in egg and place in ziplock spice bag.
You can place 3-4 chicken pieces in the bag at a time.
Seal bag and shake until all pieces are properly covered with the spiced flour mixture.
Place on a plate and repeat with remaining pieces of chicken
Once all the pieces have been floured, once, repeat egg and flour steps in order to give them a second coating to give them extra crispiness.
Heat the Crisco (or oil) in a deep fryer. The oil needs to be hot. To test, add in a pinch of flour. If it sizzles, its ready.
Carefully place the chicken pieces in the oil. Use a good pair of tongs to prevent burns and splashing.
Do not fry too many pieces of chicken at once or the temperature of the oil will change.
Depending on the size of the chicken pieces, it may take between 10 and 20 mins for proper cooking. (check by inserting a knife next to the bone. Juices should run cle

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