The Herald and the KFC recipe.... tested!!!
The boyz in my house love KFC - every time I am heading out with the girls, I offer to make a heat and eat meal for them - Mac & Cheese or Beef & Mushroom Pie, I am met with "it's ok... we be fine - I'll fix something later" - that actually translates into a text later announcing that "we are getting KFC is that ok?" - a well timed rhetorical question.
Even my friends can predict the arrival of this text!!!
So this was a revelation to see something like this published in the Herald - that it beckoned a trial run.... Yes I will be the judge of that!!!
Verdict: Best fried chicken I have ever made at home!! The chicken was melting off the bone - the skin was crispy, easy to coat with that perfect all round crispy coating without double coating (and my oil wasn't full of bits at the end). Was it exactly KFC spice mix - not sure, I would say it is definitely 80% correct but not quite - will I make it again? - absolutely. The heat and 'tingliness' of the spice was there in the after-taste probably the ginger, mustard and white pepper combo, but either the basil or the oregano is not quite right.
Definitely try it with a substituted flour for all you GF's out there - Ashleigh I think that Cornflour would absolutely be your friend here, but the quantity of herbs and spices - will definitely help to thicken the coating (where the wheat flour is usually the base)
This is going in the repertoire - but these are the shortcuts I intend to use.... to hit those - quick fire dinner evenings.
I threw out a lot of the spice and flour mix - after it had been in contact with the raw chicken it really can't be kept. So.... I will make up a big jar of the flour / spice mix and keep it ready. I can then tip over the amount that I need and put the rest away.
I will put the chicken in the buttermilk & egg mix in the morning and pop it into the fridge for the day (or even the night before). So at dinner time, it is just a matter of pulling it out and tossing the flour mix over it and the frying it. Five mins max! Andrew!!
P.S. - mine is served with apple slaw & sesame dressing - sorry KFC there is a line with me!!! I can taste the sugar!!!
Decide for yourself:
THE ORIGINAL 11 SPICES SECRET RECIPE?
(As published in The Chicago Tribune)
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.