The supposedly "leaked KFC" recipe
Discussion
SpeckledJim said:
I understood from the KFC documentary a couple of years ago that the gravy was basically the heavy dredgings from the bottom of the pressure fryers.
Which is why A: it's so bloody delicious, and B: you've got a life-time allowance of 4 litres of the stuff before you drop down dead.
https://www.unilad.co.uk/featured/heres-what-reall...Which is why A: it's so bloody delicious, and B: you've got a life-time allowance of 4 litres of the stuff before you drop down dead.
craigjm said:
The gravy is inconsistent because some stores do that and some don’t and some stores use more liquid than others etc. It really is pot luck what you get and that’s a real shame. I like the gravy thick and dark with chicken scraps and often you get really thin and light and without and I’m left disappointed
Then my eyes deceive me? 
tload of salt in the chicken mixture. Maybe as much salt as all the other stuff combined iirc.SJ brought this to my attention in the DT thread, so I had a bash this evening. Slight variation as I didn't quite have the same ingredients but for first attempt it definitely has promise with some fine tuning. I used two legs, two thighs and one breast cut up in to small bits.
I used smokey paprika instead of standard paprika. I used rape seed oil as I had a load to use. I very slightly undercooked the drumsticks but only by a couple of minutes or so. They were cooked through but would have been better left a bit longer on the second fry. I didn't have any mayo so I tried burger sauce and it was OK.
My preference would be to have a bit more heat taste-wise but I can see from where the approximation of KFC comes. I would add a lot more pepper and/or chilli powder for a bit of oomph next time and from what others say MSG is needed. Overall though, this could well be a staple monthly treat.
I used smokey paprika instead of standard paprika. I used rape seed oil as I had a load to use. I very slightly undercooked the drumsticks but only by a couple of minutes or so. They were cooked through but would have been better left a bit longer on the second fry. I didn't have any mayo so I tried burger sauce and it was OK.
My preference would be to have a bit more heat taste-wise but I can see from where the approximation of KFC comes. I would add a lot more pepper and/or chilli powder for a bit of oomph next time and from what others say MSG is needed. Overall though, this could well be a staple monthly treat.
tobinen said:
SJ brought this to my attention in the DT thread, so I had a bash this evening. Slight variation as I didn't quite have the same ingredients but for first attempt it definitely has promise with some fine tuning. I used two legs, two thighs and one breast cut up in to small bits.
I used smokey paprika instead of standard paprika. I used rape seed oil as I had a load to use. I very slightly undercooked the drumsticks but only by a couple of minutes or so. They were cooked through but would have been better left a bit longer on the second fry. I didn't have any mayo so I tried burger sauce and it was OK.
My preference would be to have a bit more heat taste-wise but I can see from where the approximation of KFC comes. I would add a lot more pepper and/or chilli powder for a bit of oomph next time and from what others say MSG is needed. Overall though, this could well be a staple monthly treat.
Top Man - appreciate the feedback. Rapeseed oil should be perfect for the jobI used smokey paprika instead of standard paprika. I used rape seed oil as I had a load to use. I very slightly undercooked the drumsticks but only by a couple of minutes or so. They were cooked through but would have been better left a bit longer on the second fry. I didn't have any mayo so I tried burger sauce and it was OK.
My preference would be to have a bit more heat taste-wise but I can see from where the approximation of KFC comes. I would add a lot more pepper and/or chilli powder for a bit of oomph next time and from what others say MSG is needed. Overall though, this could well be a staple monthly treat.
TheGreatSoprendo said:
pano amo said:
Ah Arse! I went out and bought all this and now just got home to realise I don't have a deep fat frier! FFS.
Me neither. Would pan frying work?BUT, don't put the lid on !
I once took the lid of a frying pan of chips and held it upside down, all the steam condensed to form a puddle in the lid. When I put if back on, the water dropped into the fat, expanded into superheated steam (about 1700:1) and blew all the boiling fat out of the pan.
Fortunately, my face was saved by the pan lid smacking me on the nose
https://www.amazon.co.uk/Texs-Spicy-Fried-Chicken-...
All you’ll ever need. They do a non ‘hot’ one too.
All you’ll ever need. They do a non ‘hot’ one too.
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