Amount of each spice

one Key issue I find is MOST under season the flour and DO NOT silt the flour enough, and the Herb and spice separate from the flour

I never start a New Batch of Flour mixed with spices where the Herb and Spice is NOT 35% of the Flour in weight of the Flour.

KEEP in Mind that you will usually only achieve a 12% Flour coating on the chicken with a Milk n Egg Warsh. So when you get that Flour to stick on the Chicken and start figuring out how much seasoning is really on the Coating it breaks down fast in a % value.

I tell people do a experiment with 1 single spice pick almost any spice and then ADD it to Flour with salt and MSG. Then cook it WHAT % does it take until you have a Flavor of the spice on the chicken. I DO all testing with chicken wings. MOST bland spices DO NOT flavor the flour until there is a significant amount of Spice. BUT a more bland spice will not make a effect on the until 20% is used. The flour absorbs the Flavor like a sponge typically.

I tell people Try a experiment with chicken wings and two spices Like

Cinnamon and sugar
salt and vinegar
Onion and Garlic
Rosemary and Thyme
Sweet Red pepper and Cayenne

you will learn more about spices and chicken with making Chicken wing spice combos then anything and its a appetizer. It's NOT like cooking a whole chicken breast. You can make chicken popcorn also as a test item also.

you can learn what % of spice flavors your wings for combination of spices easier then trying 11 at one time.

everyone tries Salt and pepper wings BUT they are usually with a table salt and a table pepper. NOT a white pepper and black pepper blend and blend of salts or a season salt.

The flour amount and the % of Baking powder and Yeast is a simple mix. then start with a 15% of any blend of spice or even a 10% of Spice Blend you only need to do 4 wings for a test. weigh you 4 chicken wings first. and weigh you mixed flour amount.

cook the 4 pieces then re-weight your flour mix AFTER you sift it. calculate how much flour season was used for the 4 chicken wings and learn your coating %.

if it was a bland taste you can easily top your flour up to the start weight again and add the extra % of season you thing you need for flavor

make it simple and record your amounts.

Its the Only way you learn individual or combination of spices to weight ratio of flour.

salt, corn starch, baking powder, are separate weight


the 35% is Herb and Spice weight to the weight of the flour weight only.

if you make the mistake that its the overall weight with the salt. If you follow a simple test rule of testing chicken wings and its a little to much seasoning add more flour. The problem I have seen is many people make a new batch of spices and try a whole chicken with the NEW mix of seasoned flour ? Always test a small batch.

it only takes a small amount of extra time to make a small batch of wings that you can do while prepping your other items for a meal. test small and re adjust if required.

This is a approximate

Garlic and Onion are Key items for aroma the Onion is less of a kick then Garlic but Onion a powerful aroma deep fried.
Sage and Savory both are a aroma also

I have added the Onion, Celery, and the Mace that are not on the List.

CHS Did say you take one or two spices and herbs from certain things like Sausage or stuffing and make another seasoning.

remember This in the 1930's Phrases like

Salt & Pepper
Onion & Garlic
Rosemary & Thyme
Sage & Savory
Red Pepper & Cayenne
Tomato & Basil
Cinnamon & Sugar

These were combinations and MANY people just reflected them as 1 item NOT 2. many of the items were combined into SEASONING in 1930's

In the 1930's the LAW regarding the PURE spice Law was MAJOR and had more power then the ATF of 2021. SPICE were worth more then Silver.

No spices got waisted and the substandard spice that Did not meet the certification of Pure Spice got Blended into Seasoning. Many of those spices were almost PURE BUT the LAW was SO enforced THE spice companies did NOT play around after Hundred of thousands of dollars of fines were given over the Pepper Situation in 1910's.

Many of the Blends of Seasoning were discontinued BY the late 1970's BUT the True tested BIG sales ones lasted, Poultry Seasoning, Chili Seasoning, Italian Seasoning, ETC ETC.

CHS Blended Many Seasoning and developed his own seasoning for the BBQ Franchise he sold to Brown and Massey before they bought KFC. CHS also said the 11 Herbs and Spices could Go on ANY MEAT. CHS used the 11 Herbs and Spices on Steak which was Famous. He also used it in Hamburgers.

In the early 1970's KFC had Chicken, Roast Beef, both Beef & Pork Ribs. The corporation also had a Fish and Chip division with over 200 locations. CHS helped in the seasoning for ALL of them.

the Pepper is ONLY separated from the list as I list Salt and Pepper's, and MSG separate


Salt
• G: White Pepper
• K: Black Pepper
MSG

• A: Coriander
Onion Powder
• I: Ground Thyme/Rosemary or Italian Seasoning
• C: Garlic
Celery
• J: Red Pepper Powder/Cayenne
• B: Savory
• D: Sage
• E: Cloves/Cinnamon
• F: Ground Ginger
• H: Ground Allspice
Mace

Also a yeast