Post by jseo12 on Sept 1, 2024 3:14:59 GMT 1
KFC Original Recipe
Brine
1) 4 Cups of Water
2) 8 Tsp of Salt
3) 1 1/2 Tsp of MSG
Milk And Egg Wash
1) 2 Cups of Milk
2) An Egg
Use two eggs per cup of milk if you are using a deep fryer
11 Herbs And Spices
Mix with 40 g of Salt, 22.5 g of Sugar, 10 g of MSG, and 1 lb of White Flour (Gold Medal All Purpose Flour)
1) 5.0 g of White Pepper
2) 4.5 g of Black Pepper
3) 3.5 g of Cayenne Pepper
4) 2.5 g of Garlic Powder
5) 2.5 g of Coriander
6) 2.5 g of Oregano
7) 1.2 g of Sage
8) 1.2 g of Savory
9) 0.8 g of Ginger
10) 0.3 g of Cloves
11) 0.3 g of Allspice
Recommended Oil: Corn/Cottonseed Oil
First off, I would cut down chicken and meticulously inspect the pieces. I would definitely remove all the fats as well as veins because they are the ones that give chicken a strong fishy smell, which makes chicken inedible. After that, I would brine for about 3 hours and rinse it off with water. While heating up oil, I would soak the chicken into milk and egg mix before coating the chicken in the seasoned flour. If you don't have a pressure fryer, that's totally fine. Set the oil temperature at 300 degrees F and deep fry for 15-20 minutes. If you are using a deep fryer, you would definitely use different milk and egg ratio. Please try this recipe and let me know how close you think it is.
Brine
1) 4 Cups of Water
2) 8 Tsp of Salt
3) 1 1/2 Tsp of MSG
Milk And Egg Wash
1) 2 Cups of Milk
2) An Egg
Use two eggs per cup of milk if you are using a deep fryer
11 Herbs And Spices
Mix with 40 g of Salt, 22.5 g of Sugar, 10 g of MSG, and 1 lb of White Flour (Gold Medal All Purpose Flour)
1) 5.0 g of White Pepper
2) 4.5 g of Black Pepper
3) 3.5 g of Cayenne Pepper
4) 2.5 g of Garlic Powder
5) 2.5 g of Coriander
6) 2.5 g of Oregano
7) 1.2 g of Sage
8) 1.2 g of Savory
9) 0.8 g of Ginger
10) 0.3 g of Cloves
11) 0.3 g of Allspice
Recommended Oil: Corn/Cottonseed Oil
First off, I would cut down chicken and meticulously inspect the pieces. I would definitely remove all the fats as well as veins because they are the ones that give chicken a strong fishy smell, which makes chicken inedible. After that, I would brine for about 3 hours and rinse it off with water. While heating up oil, I would soak the chicken into milk and egg mix before coating the chicken in the seasoned flour. If you don't have a pressure fryer, that's totally fine. Set the oil temperature at 300 degrees F and deep fry for 15-20 minutes. If you are using a deep fryer, you would definitely use different milk and egg ratio. Please try this recipe and let me know how close you think it is.
