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Post by deepfriednew101 on Aug 23, 2021 1:07:55 GMT 1
lets start using this area for Recipes
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Post by deepfriednew101 on Aug 23, 2021 1:17:19 GMT 1
8 Tbsp white pepper (Combination of multiple grinds) fine and medium 85% fine 15% medium
6 Tbsp black pepper (Combination of multiple grinds) fine/Medium/Corse 40% fine 30% Medium 30% Medium NOTE Tellicherry
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1 Tsp Baker Yeast
4 tsp MSG
Salt to Preference
1 tsp Bay Leaf Ground
4 tsp Red Pepper & Cayenne
2 tsp Cardamom Seeds
1 tsp Celery Powder
1 tsp Clove
2 tsp Coriander
1 tsp Cumin
3 tsp Ginger
1 tsp Mace
4 tsp sage
2 tsp Savory
1 Tsp Tarragon
Pre-Dust Chicken with Seasoned Flour and let the Flour adhere to the Chicken before placing into the Milk n Egg Wash
Milk n Egg Warsh (Soak Chicken in this for 5 to 20 Minutes)
2 Egg
1 cup Milk
1 Tsp Vanilla Extract
1 Tsp sugar or Corn Syrup
1 Tsp Cream of Tarter
2 Tsp of Spice Mix
After the Milk n Egg Wash force Flour onto the Chicken and DO NOT be Gentle Press Flour Hard onto the chicken.
cooking
320 Degrees Start Temp then turn down to 260 Degrees
The milk and Egg can darken the Chicken to a Rose Red Color more then a Golden Brown
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Post by Silver on Aug 23, 2021 12:48:16 GMT 1
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Post by Silver on Aug 23, 2021 12:51:02 GMT 1
My best recipe to date:  |
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Post by deepfriednew101 on Aug 23, 2021 15:45:54 GMT 1
2 - 2 1/2 Cups of Flour Tri Combo 60% Wheat/ 20% Barely/ 20% Corn NOTE you can uses 100% AP Wheat or other combinations
8 Tbsp white pepper (Combination of multiple grinds) fine and medium 85% fine 15% medium
6 Tbsp black pepper (Combination of multiple grinds) fine/Medium/Corse 40% fine 30% Medium 30% Medium NOTE Tellicherry
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1 Tsp Baker Yeast
4 tsp MSG
Salt to Preference
1 tsp Bay Leaf Ground
4 tsp Red Pepper & Cayenne
2 tsp Cardamom Seeds
1 tsp Celery Powder
1 tsp Clove
2 tsp Coriander
1 tsp Cumin
3 tsp Ginger
1 tsp Mace
4 tsp sage
2 tsp Savory
1 Tsp Tarragon
Pre-Dust Chicken with Seasoned Flour and let the Flour adhere to the Chicken before placing into the Milk n Egg Wash
Milk n Egg Warsh (Soak Chicken in this for 5 to 20 Minutes)
2 Egg
1 cup Milk
1 Tsp Vanilla Extract
1 Tsp sugar or Corn Syrup
1 Tsp Cream of Tarter
2 Tsp of Spice Mix
After the Milk n Egg Wash force Flour onto the Chicken and DO NOT be Gentle Press Flour Hard onto the chicken.
cooking
320 Degrees Start Temp then turn down to 260 Degrees
The milk and Egg can darken the Chicken to a Rose Red Color more then a Golden Brown
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flg
Souschef
Posts: 1,578
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Post by flg on Aug 23, 2021 17:45:14 GMT 1
Wow unless I read this wrong. That's a LOT of pepper.
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Post by deepfriednew101 on Aug 23, 2021 18:16:31 GMT 1
Its NOT a weak Pepper Base its got the Pepper.
I always tinker with my Salt and Pepper to taste many times I pre-measure the amounts and add less salt and pepper to a recipe then test it on the Chicken wings if it needs adjustment then I make the increase which is easy to ad more spices and then if I have left over its easy to re weigh what spice was not used and change the recipe values
I have found that when one over seasons a Flour amount many think that adding plain non seasoned flour will make it better easy. NOT unless you sift the flour 2 or 3 times to blend it very well.
sifting the spices with the flour is a very critical step in fried chicken to blend the seasoning.
anyone who uses the 7-10-7 method of lifting folding and pressing the chicken into the flour. after you have done this with 18 pieces of chicken the spices are all to the bottom of the LUG.
It becomes time consuming to sift the flour every 9 pieces of chicken even if your just opening the bottom and scraping the seasoned flour into the mechanical sifter it takes minutes of time. I have tried many other ways to scoop the season to the top of the flour after 9 pieces and its ALL time consuming. BUT for a higher quality getting the spices off the bottom makes a HUGE FLAVOR taste and not just a flour tasting chicken.
If your doing chicken in a smaller container home cooking I just Flip the contained of seasoned flour into another container and then the spices are more to the top. In Both Commercial or Home cooking I'm never afraid to ad more spice to a flour that has already been seasoned the Original Way CHS did it.
The difference was CHS had a WAY to convince people that even if he screwed it up. IT WAS THE BEST DANG CHICKEN THEY EVER ATE, and people agreed.
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