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Post by Silver on Jul 1, 2022 1:50:07 GMT 1
Since Recipe #17 is by far my best to date, I figured I should post a copy of it here: 
It was cooked both ways. 1) With Coriander, and 2) with Celery Seed. My Son and I liked the Coriander version a bit better, and my Wife liked the Celery Seed version a bit better. Potential improvements thought of post the cooking and eating experience are as follows: ---------------------------------------------------------------------------------------------------------------------- 1) Bump up the Salt to 30 grams if not salt brining. 2) Add 0.25 grams of Cayenne Pepper. 3) Reduce Coriander Seed to 1.35 grams. (for the Coriander version) 4) Increase Celery Seed to 2.00 grams. (for the Celery Seed version) Me n the better half just had a feed of this recipe usin the coriander version. Incredible is all we can say, and I've tried almost every recipe posted from multiple sites. I brine the pieces for at least 18 hrs before cooking, and pressure fry in corn oil in a PRESTO chicken bucket, then 30 min in a sealed container in a 150F oven. I did a side by side comparison taste test with what we thought was the best recipe, but this recipe is as close as we have ever been to the original we remember from the past 30 yrs ago. ! AWESOME recipe! cfc cfc , did you prepare my "As Cooked" #17 recipe, or the suggested improvements version? |
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crazyforchicken
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eating Kentucky Fried Chicken since 1960's
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Post by crazyforchicken on Jul 1, 2022 12:46:02 GMT 1
Me n the better half just had a feed of this recipe usin the coriander version. Incredible is all we can say, and I've tried almost every recipe posted from multiple sites. I brine the pieces for at least 18 hrs before cooking, and pressure fry in corn oil in a PRESTO chicken bucket, then 30 min in a sealed container in a 150F oven. I did a side by side comparison taste test with what we thought was the best recipe, but this recipe is as close as we have ever been to the original we remember from the past 30 yrs ago. ! AWESOME recipe! cfc cfc , did you prepare my "As Cooked" #17 recipe, or the suggested improvements version? It was the as cooked recipe, w/o the suggested improvements. Have you tried the improved one yourself? If yes, was there an improvement in flavor? cfc |
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Post by Silver on Jul 1, 2022 12:51:18 GMT 1
crazyforchicken , did you prepare my "As Cooked" #17 recipe, or the suggested improvements version? It was the as cooked recipe, w/o the suggested improvements. Have you tried the improved one yourself? If yes, was there an improvement in flavor? cfc I'm planning to add a bit of additional Salt plus some Cayenne Pepper the next time I cook. I have not done so yet. Did you find the Pepper level to be adequate for the "As Cooked" version. And in conjunction with your brining regimen, was 28 grams of Salt acceptable? I would much appreciate learning more about your brining details and procedure. Edit: I'm backing down on my earlier determination that Coriander needs a wee tad of backing down. The nuttiness of the Coriander in conjunction with the licorice of the Anise Seed and the contributions of the Ginger, Nutmeg, Clove, Mace, and Cinnamon seem to play a huge part, and now I fear attempting any alteration involving this groups combination. |
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crazyforchicken
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eating Kentucky Fried Chicken since 1960's
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Post by crazyforchicken on Jul 1, 2022 13:23:55 GMT 1
I'm planning to add a bit of additional Salt plus some Cayenne Pepper the next time I cook. I have not done so yet.
Funny, I was thinking of adding some added cayenne too. But how much?
Did you find the Pepper level to be adequate for the "As Cooked" version. And in conjunction with your brining regimen, was 28 grams of Salt acceptable?
Pepper (b&w) was fine imo. The salt level was ok for us, but could use a boost tho to get it to KFC levels, 2g increase maybe?
I would much appreciate learning more about your brining details and procedure.
I brine my chicken (4 hr min,24 hr best) in 3.5 cups water, 2 tsp non-iodized salt, 2 tsp MSG, 1 tsp poultry seasoning (Lumpys SEXTONS copycat). When ready to cook, drain chicken and raise to room temperature.
Pre-Dip in 1 egg with 1 heaping TBSP cornstarch; beat until cornstarch is mixed completely. Dip chicken, then roll in flour mix. Heat oil to 340F, drop in chicken and fry for 2 min; reduce heat to 285F and cook till done (12-15 min). Put in 225F oven for 30 min. I use a pressure fryer.
cfc
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Post by Silver on Jul 1, 2022 13:38:11 GMT 1
I'm planning to add a bit of additional Salt plus some Cayenne Pepper the next time I cook. I have not done so yet.Funny, I was thinking of adding some added cayenne too. But how much? cfc For flour at 200 grams, 0.25 to 0.30 grams of Cayenne Pepper has worked for me. My advice would be to initially try adding it at 0.25 grams. |
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Post by Silver on Jul 1, 2022 13:41:10 GMT 1
I brine my chicken (4 hr min,24 hr best) in 3.5 cups water, 2 tsp non-iodized salt, 2 tsp MSG, 1 tsp poultry seasoning (Lumpys SEXTONS copycat). When ready to cook, drain chicken and raise to room temperature. Pre-Dip in 1 egg with 1 heaping TBSP cornstarch; beat until cornstarch is mixed completely. Dip chicken, then roll in flour mix. Heat oil to 340F, drop in chicken and fry for 2 min; reduce heat to 285F and cook till done (12-15 min). Put in 225F oven for 30 min. I use a pressure fryer. cfc Thank you kindly!!! |
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crazyforchicken
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eating Kentucky Fried Chicken since 1960's
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Post by crazyforchicken on Jul 1, 2022 13:48:02 GMT 1
I brine my chicken (4 hr min,24 hr best) in 3.5 cups water, 2 tsp non-iodized salt, 2 tsp MSG, 1 tsp poultry seasoning (Lumpys SEXTONS copycat). When ready to cook, drain chicken and raise to room temperature. Pre-Dip in 1 egg with 1 heaping TBSP cornstarch; beat until cornstarch is mixed completely. Dip chicken, then roll in flour mix. Heat oil to 340F, drop in chicken and fry for 2 min; reduce heat to 285F and cook till done (12-15 min). Put in 225F 150F oven for 30 min. I use a pressure fryer. cfc Thank you kindly!! Correction made to oven temp above. cfc |
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crazyforchicken
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Post by crazyforchicken on Jul 1, 2022 13:51:14 GMT 1
I also forgot to mention that I did not add I & G to the recipe. Its expensive stuff!
cfc
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Post by Silver on Jul 1, 2022 14:15:21 GMT 1
I also forgot to mention that I did not add I & G to the recipe. Its expensive stuff! cfc I've dabbled with adding I&G on and off, and in all honesty it has made zero difference. I'm only adding it to get rid of it at this juncture. I really think it (or at least the "it" that I received) accomplishes nothing. |
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Post by deepfriednew101 on Jul 1, 2022 14:25:14 GMT 1
A recipe constructed via following the percentage guidelines as seen immediately above:  We made a Batch and This Chicken is Dam Good GREAT GREAT job. we only made it with Wings and got a semi good coating (ONLY DUE TO FLOUR ISSUE) The seasoning was on the Lower side the first batch SO WE increased the SEASONING TO FLOUR RATIO which helped with the FLAVOR we also added a Yeast to help the coating BUT it ALSO gave a Flavor and AROMA boost to a already Great chicken We did not have your old recipe to compare it to as we were changing oils and playing with a recipe. YOU will be the expert to compare the other recipes you have made MANY THUMBS UP recipe |
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