What's for supper?

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I would kiss the person's ass that could give me an easily duplicated recipe for KFC to be made at home.

My attempts even after following my esteemed and learned colleagues' techniques and recipes has still left my unfulfilled.
 
Picard said:
I would kiss the person's ass that could give me an easily duplicated recipe for KFC to be made at home.

My attempts even after following my esteemed and learned colleagues' techniques and recipes has still left my unfulfilled.
Click to expand...

It's incredibly simple.

Flour, plenty of salt, plenty of white pepper, some black pepper, touch of ginger, some paprika, plenty MSG (zeal), some skim milk powder, some sugar, dried mixed herbs. Mix well. Mix together half egg, and half milk. Take a fork and sprinkle this egg mixture over the flour and mix - do this quite often until you have little flour clumps all over - that's how you make that thick, crispy, clumpy coating like KFC. You know that layered coating? This is the trick to do it.

Dry chicken completely, then coat in egg mixture. Dip and coat in flour mixture - shake off excess (or your oil will get saturated too quickly and won't crisp things up). Fry pieces in 170C peanut oil (or seed or vegetable oil if you have to) until outside is the same colour as KFC and inside is cooked through (max 11 minutes for large chicken pieces).

It's as simple as that. The majority of the KFC flavour comes from the salt, white pepper, MSG, and sugar, while the other flavours add the rest of the flavour profile very nicely. It tastes (mine at least) 95% like KFC - the 5% being better imo...
 
Yeah mine was more southern style than KFC. I used 3 bowls, one with flour, one with a beaten egg and one with a mix of breadcrumb, paprika, mustard, salt, pepper, msg, sage, origanum and rosemary. I dried the pieces and dipped them in the flour first to coat all over, then the egg, then the crumb mixture. I fried in olive oil for 7 minutes and then microwaved them for a minute to get the centre properly cooked.
 
The most important bits to replicating KFC (or at least getting a really tasty coating on chicken):

The egg-milk in the flour before coating trick
White pepper, salt, sugar, MSG (the holy grail of fried chicken flavours)
Not to overcook the outside - if it's browned already but not yet done, chuck it in a 130C oven for 15 minutes to cook through without turning the coating completely soggy (you can always fry one last time on very high to crisp up just before serving).
Dried herbs - never fresh herbs.
And taste your seasoned flour before using it - if you can only taste flour, you haven't used enough herbs and spices. If the herbs and spices, or the salt are too strong, you're going to end up with bad fried chicken...
 
Had KFC Zinger burger with extra zinger sauce... I think they have a new "spice master" or something as that was one of the hottest burgers I have ever eaten.
 
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