MEASURE the BASE MIXTURE and 11 SECRET HERBS AND SPICES into a large re-sealable container BREAK up any clumps (and nonfat milk granules) using the back of a spoon SEAL the container with mixture SHAKE to mix well OPEN container and add the BREADING FLOUR (2 cups unbleached bread flour), then seal the container again SHAKE well until thoroughly combined.
NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE MARINADE WITH CHICKEN, COVERED, OVER LOW HEAT UNTIL HEATED THROUGH, TURNING ONCE). RINSE and blot chicken CUT chicken into 8 pieces (or 10 pieces with breast portions cut in half) MIX 2 quarts (8 cups) cups cold water with 2 tablespoons Morton Lite Salt (OR 2 tablespoons fine sea salt), and 2 teaspoons Accent seasoning in a large container with an accompanying lid, until dissolved ADD chicken pieces COVER and transfer to refrigerator MARINATE chicken at least 4 hours in refrigerator.FILTER, THEN REFRIGERATE TIGHTLY SEALED TO YIELD 6-12 FRYING BATCHES, REPLENISHING OIL AS NEEDED. FRYING FAT NOTES: ALWAYS BEGIN WITH FRESH VEGETABLE OIL. BONELESS CHICKEN COOKS MUCH MORE QUICKLY THAN BONE-IN CHICKEN (BE CAREFUL TO NOT OVERCOOK!). BRINING BONELESS CHICKEN SHOULD BE DONE MUCH MORE QUICKLY (NO MORE THAN 45 MINUTES, TO AVOID OVER-SATURATION OF SALT). CHICKEN NOTES: DO NOT DOUBLE-BREAD CHICKEN SINCE IT PLACES AN EXCESS OF SODIUM AND SPICES ONTO FINAL PRODUCT AND COMPROMISES AUTHENTICITY (IF YOU INSIST ON DOUBLE-BREADING, DIFFUSE THE BREADING MIX FIRST BY ADDING A LITTLE MORE UNSEASONED FLOUR). I RECOMMEND MCCORMICK BRAND TELLICHERRY BLACK PEPPER AND GROUND GINGER, SPICE ISLANDS BRAND GROUND SAGE AND CARDAMOM, SPICE APPEAL BRAND GROUND SAVORY, AND WILLIAMS-SONOMA BRAND GROUND TAHITIAN VANILLA BEAN. USE A PEPPER MILL TO MEDIUM-GRIND TELLICHERRY PEPPERCORNS. FINELY GRIND REQUIRED HERBS AND SPICES SEPARATELY IN A CLEAN SPICE MILL OR COFFEE GRINDER. YOU MAY SUBSTITUTE EGG WHITE POWDER WITH CORNSTARCH. EGG WHITE POWDER IS SOLD IN HEALTH FOOD STORES. MSG (ACCENT SEASONING) IS IN THE ACTUAL ORIGINAL RECIPE, BUT MAY BE OMITTED IF NECESSARY. NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED.Mix the mayonnaise, mustard, vinegar and pepper together and add to the vegģ. Mix the chopped vegetables together wellĢ. The smell will be really tempting, but try to resist because they’ll burn your mouth if you eat them straight away! Phil Vickery's KFC coleslawġ large onion, very finely sliced on the diagonalġ. Remove from the oven and allow to rest for about 15-20 minutesġ3. Bake in the oven for about 15-20 minutes, or until the chicken is cooked throughġ2. Place a wire rack onto a baking tray, then place the browned chicken on the wire rackġ1. Add 4 chicken thighs and fry for a 4-5 minutes then carefully turn over and cook on the other side until golden brown - the oil should only come just halfway up the sides of the chickenġ0.
Heat a pan of vegetable oil about 2-3cm deep to about 175☌, or test with a small piece of bread – when it browns within 30 seconds you’ve reached the right temperatureĩ. Then dip each piece of floured chicken in the egg mixture, shake off any excess then put back into the flour mixture to coat - it’s best to do this stage one piece at a time, otherwise you’ll get very messy!Ĩ. Dip each thigh into the flour and spice mixture to lightly dust, remove from the flour and place on one sideħ. Place the leftover buttermilk into eggs and water and whisk well.Ħ. Take the chicken thighs out of the buttermilk and wipe off the excess. Place the oregano, thyme, cumin, peppers and flour into a medium bowl and mix wellĤ. Place the chicken legs into a bowl and add the buttermilk or yoghurt and salt and mix well, leave for 1 hour or ideally, leave overnightģ.
#Kfc fried chicken recipe skin#
8 large chicken thighs, bone in and skin offġ.
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