Hi Mongrell Here, I’m new here,
Trying to recreate the original KFC taste of old.
I will post my recipe’s here as I try them, and challenge them with new ingredients and hope you will too. Please post what you think here.
I have tried every clone, and have embarked on the soul enriching journey of discovery, trying to find the secret combination of herbs and spices that makes the Colonel, well, “The Colonel of Chicken”.
I have 4 Teenagers that love fried chicken and they are my greatest critics.
Here is a recipe I tried with 25 pieces and the room was silent whilst eating.
There was none left by next morn’.
Poached / Deep Fried Chicken (makes enough for about 15 to 25 large pieces)
Really Tasty !!
# Pre Flour:
5 Tbl Plain Flour
# Egg Wash:
2 Eggs Beaten
1/2 C Skim milk
1 Tsp Chicken Salt
# Flour Mix:
6 Tbl Plain Flour
2 Tbl S/R Flour
2 Tbl Bread Crumbs
2 Tbl Powdered Skim Milk
# Spice Mix:
1/2 - Tsp – Oregano Powder
3/4 - Tsp – Rubbed Sage
3/4 - Tsp – Ground Marjoram
1/2 - Tsp – Parsley
1 - Tsp – Coarse Ground Black Pepper
2 - Tsp - Paprika
3/4 - Tsp – Garlic Salt
3/4 - Tsp – Onion Salt
3/4 - Tsp – Ground Nutmeg
1 - Tsp – Ground White Pepper
4 - Tsp - Chicken Stock Powder
Place all ingredients in blender pulse for 3-4 seconds
# Poaching & Method:
Fill a large pot with enough water to cover chicken and poach on a moderate heat for 10-15 minutes with lid on. (Add 1 Tsp – Salt to poaching water)
Chill poached chicken in refrigerator on absorbent paper for later use.
Mix spice mix to flour mix using a whisk.
Dip chilled, poached chicken in Pre Flour to coat lightly then in egg wash then in flour mix & set aside.
A good thing is that the chicken is 3/4 cooked and has great moisture inside.
Poaching really has a unique taste and tenderness and is great when you don’t have an oil pressure cooker.
Ready to sizzle - Deep fry floured chicken pieces for 4 to 7 mins in hot canola oil
Enjoi’