The supposedly "leaked KFC" recipe
Discussion
This little beaut only costs £15 at sainsburys , and it's what I use. It's pretty small, and simple cheap vegetable oil is fine (people, it's silly/wasteful to fry with olive oil, keep that for dressing!)
I just crank it up to it's max temp and they're done in about 5 mins (I tend to keep the bits of chicken small as it's easier to be sure they're all cooked - it's harder to be sure of things being cooked through if you're using bigger pieces. plus using smaller bits gives greater surface area for coating, so increases the coating : chicken ratio!
a "cup" is actually some sort of official size, you can buy a set of measuring cups specifically http://en.wikipedia.org/wiki/Cup_(unit), I have a set of measuring cups, but amen't sure what country's standard they adhere to!
I just crank it up to it's max temp and they're done in about 5 mins (I tend to keep the bits of chicken small as it's easier to be sure they're all cooked - it's harder to be sure of things being cooked through if you're using bigger pieces. plus using smaller bits gives greater surface area for coating, so increases the coating : chicken ratio!
a "cup" is actually some sort of official size, you can buy a set of measuring cups specifically http://en.wikipedia.org/wiki/Cup_(unit), I have a set of measuring cups, but amen't sure what country's standard they adhere to!
Don't get too hung up on exact measurements, you'll just find that if you add more flour you will "dilute" the other flavours, try the mix on the tip of your finger and if all you can taste is flour add some more of the other bits. You might end up with more coating that you need but this is one to refine for your own tastes each time you do it IMO and very hard to get too wrong.
It also works for chicken baked in the oven - thighs work best, the fat from them takes the coating and cooks it to a nice crisp - best done on a raised grill on top of a tray to prevent soggy bottoms.
Celery salt seemed to transform the mix for me but YMMV, just play around with it
Made this loads of times now, don't worry about the measures too much its not an exact science. In fact my recipe has evolved over time to the extent that I use half the measures of some ingredients and double of others from the original.
ETA in my experience the MSG is vital, some people don't use it but it makes a world of difference. How people can be concerned about the health implications of using it is beyond me when your cooking it in a vat of boiling fat any way.
ETA in my experience the MSG is vital, some people don't use it but it makes a world of difference. How people can be concerned about the health implications of using it is beyond me when your cooking it in a vat of boiling fat any way.
Edited by TwoHats on Monday 10th September 18:36
RichyBoy said:
Do you have to sift the flour? I don't have a sieve.
Got a deep fat fryer but wondering if I should try the recipe using a frying pan first before opening the box.
No you dont. It works on smaller bits of chicken in a frying pan. Got a deep fat fryer but wondering if I should try the recipe using a frying pan first before opening the box.
Edited by RichyBoy on Wednesday 19th September 16:37
Made this chicken burger the other day.
http://www.seriouseats.com/recipes/2012/07/homemad...
Highly recommended. The coating was superb.
Going to do it again at the weekend but brine in buttermilk and add a bit more paprika.
http://www.seriouseats.com/recipes/2012/07/homemad...
Highly recommended. The coating was superb.
Going to do it again at the weekend but brine in buttermilk and add a bit more paprika.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff