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KFC secret recipe potentially revealed by the Colonel's nephew
- Thread starter XiaNaphryz
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Optional.
I'll have to give that a shot! I've actually never even thought about that
Only if you limit yourself to chicken
shira
Member
I would eat a nugget made of fried KFC batter
stan423321
Member
No, you don't have to rub your chicken with chicken.
AlteredBeast
Fork 'em, Sparky!
Made it finally. Confirmed that it was delicious. My family was raving about it, and they are hardly the compliment type.
ZackieChan
Member
I can smell the lawyers descending on him as we speak
I bet they only put it in because someone else claimed 10 herbs and spices. "Ten? I've got 11, mother fucker" [shrugs shoulder and throws some ginger in]
Edit: Fuck me, thread bump.
I bet they only put it in because someone else claimed 10 herbs and spices. "Ten? I've got 11, mother fucker" [shrugs shoulder and throws some ginger in]
Edit: Fuck me, thread bump.
Yep, friend of mine tried it yesterday as well. He didn't quite get the cooking temperature right (was slightly too crispy), but confirmed that it does taste identical to KFC.
They didn't mind all that paprika?
I did about a quarter less paprika.
Sweet, I'll try that out.
Sir_Crocodile
Member
Did you add the MSG?
You don't need a deep fryer, just a decent sized pan.
I like cooking, but I'd never actually deep fried anything before (!) It was super easy - the only thing was I probably had the peanut oil a little too hot (I read online to check the temperature by putting a wooden spoon in and seeing if the oil bubbles around it - that was fine, but I probably should have turned the element down a little once it was heated).
I did it with chicken breasts (wanted to make burgers and had some in the freezer). All it took was mixing the spices and flour together, coating the breasts in it, then dipping it in a mix of buttermilk and a couple of eggs, then coating that in the spices and flour mix again. I left them for ten minutes then chucked them in pan for about four minutes on each side, before leaving them to rest on a couple of wire racks.
battousai11
Member
How much msg did you add?
Finaika
Member
GAF ad:
Its quite delicious.
I did half quantities, so one tablespoon (two if following the recipe). Don't know if it made much of a difference.
Hmmm...very tempting to try this weekend. How much oil did you use and what kind of pan? I've got a deepish pan, but not sure it'd be deep enough.
A skillet kind of like this:
With about 2/3rds of an inch of oil - the chicken breasts were half submerged, then flipped over.
AlteredBeast
Fork 'em, Sparky!
I didn't have any MSG on hand. I did about half the Paprika, but I had really, really potent stuff anyway. I had my oil at the perfect temperature (350 in my opinion) with a frying thermometer. No deep fryer, either, just a deep skillet like my man above.
Poodlestrike
Banned
You'd have to tweak the cooking time, I'd imagine, but otherwise I don't see why not.
AlteredBeast
Fork 'em, Sparky!
-Make the mix
-prepare the chicken pieces. I let them rest in a glass baking dish while I put the mix together. This allows them to warm up a bit.
-make an egg mix. Personally, i use about 1/3 c whole milk to 4 eggs and whisk until blended well.
-heat about 1/2 inch to 1 inch of cooking oil in a deep bottom pan. If you have a deep fryer or whatever, that would work, too. For even cooking and a nice golden skin, 350 is perfect.
Then:
Separate some of the mix into a small bowl or pan and take a piece of chicken, put it in the mix, then to the egg wash, then to another bowl of the mix. Make sure you coat it evenly, then gently set it in the oil. Flip once the bottom is a deep golden, then take the whole thing out and let it rest. Personally, I finished with a little salt sprinkled over the whole plate of cooked chicken, but that was my preference alone, and I didn't use MSG in my mix, so I thought it was a tad underseasoned at first.
Even you don't need this. Put all the spices in a container, put flour on it, put egg on it, put your chicken into the container and close it, shake it, fry it.
Mighty Chin
Banned
Why are some so obsessed with adding MSG. The recipe is spot on. Although I agree less paprika is best.
I made this again a few days ago.
I made this again a few days ago.
Beer battered fish recipes are extremely simple. You'd be better off trying one of those
Because MSG makes evetything taste better. Is this really even a question?
It definitely has that KFC taste.
I have a serious question and I feel very dumb for asking it.
I have a T-Fal deep fryer and I have tried to cook fried chicken a couple of times. I can never find the correct amount of time to cook the chicken and also I struggle greatly with temp.
The few times I have cooked it the skin has been quite dark, I preheat the oil to 375F before lowering in the chicken and then let it cook for 8-10 minutes, should I be lowering the oil to 325 after the chicken is added?
I dont really know how to use these things and no one really talks about them online.
I have a T-Fal deep fryer and I have tried to cook fried chicken a couple of times. I can never find the correct amount of time to cook the chicken and also I struggle greatly with temp.
The few times I have cooked it the skin has been quite dark, I preheat the oil to 375F before lowering in the chicken and then let it cook for 8-10 minutes, should I be lowering the oil to 325 after the chicken is added?
I dont really know how to use these things and no one really talks about them online.
AlteredBeast
Fork 'em, Sparky!
8-10 minutes sounds like a long time to me at 375.how cold is the chicken before you drop it in?
Room temp, so like 72-75.
AlteredBeast
Fork 'em, Sparky!
Hmm, that's about how I do it and it comes out perfect. My oil is about 350 when i drop the chicken, and I give it a little breathing room to warm up between pieces.
AlteredBeast
Fork 'em, Sparky!
Dark meat pieces take longer, I know that. But white meat pieces take me about 5 or 6
Yep. And bone vs no bone makes a big difference as well. So does the size of the piece. KFC pieces tend to be smallish, whereas the grocery store sometimes has those 1lb breast on the bone monsters that would take a while to fry. I would recommend smaller pieces so you get a good ratio of spicy crust to meat throughout, rather than monster pieces.
hydragonwarrior
Member
This is like the Flaming Moe episode with all those mock-ups about to po up overnight. Nephew fucked up.
Except after the Flaming Moe became an international franchise. It's going to hurt KFC about as much as other people cooking hamburgers hurts McDonald's.
Just dip whatever you want to coat in to egg, then dip in the spice mix. I advise dipping back in the egg then adding another coat of spice mix for an extra crunchy batter.
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