flg
Souschef
Posts: 1,578
|
Post by flg on Jan 13, 2022 15:11:12 GMT 1
Sonofagun
The REAL Colonel Sanders Original Recipe.
Ron's attempt is great fried chicken, but nowhere close to the real thing.
Original Recipe Fried Chicken:
All measurements in teaspoons unless otherwise noted.
1 black pepper
1 white pepper
1/2 sage
3/8 ginger
1/4 coriander seed
1/4 summer savory
1/4 nutmeg
1/8 bay leaf
1/8 cayenne pepper
1/8 green cardamom
1/8 cloves
1 two to three pound frier chicken cut into pieces.
To 1 cup of cake flour, add 2 tsp salt, 1 tsp msg. Mix spice blend into flour and allow to absorb a minimum of 1 day.
Dip chicken pieces in 3/4 cup milk mixed with 1 egg. Roll and press into flour 7 times and tap 7 times to remove excess. Allow to set for 15 minutes.
Heat oil in pressure cooker to 375F. Gently drop in chicken pieces and cap lid. When steam escapes from regulator, turn temperature down to 250F and cook for 8 minutes.
Remove from oil and set on rack in 170 degree oven for 15 minutes to allow excess oil to drain.
|
|
|
|
Post by Silver on Jan 13, 2022 15:22:06 GMT 1
I use .75 grams of Ginger in my recipe per 100 grams of flour. Feel free to post the recipe you mentioned. Sounds interesting. Any chance that you could post your best to date recipe @eastfrisian? |
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jan 13, 2022 22:48:35 GMT 1
I use .75 grams of Ginger in my recipe per 100 grams of flour. Feel free to post the recipe you mentioned. Sounds interesting. Any chance that you could post your best to date recipe @eastfrisian ? Please don't get me wrong. But over the months, I really tried to help where I can. There is no secret to my recipe and most details are to be found in my posts anyway. But I find it a bit awkward to be asked for a recipe when most of what I say is being disregarded anyways. Has anyone tried the recipe from the handwritten banner yet? Are you still trying to match kitchen herbs and spices with a corporate bag of extracts? Brine? MSG? I could go on and on. So if you are not following any of the steps, what would you do with my recipe? Make it comply with your 740 grams bag, not brine the chicken and add cumin and liquorice, mixing it with batch #7 before even giving it a try? Or will you reduce ingredient no 4 to 13 grams to make it match with the Shelton story? Please don't take it personal, Silver. I am honestly not trying to attack you. In fact, I love your enthusiasm and you are one of the few keeping this forum alive. And the other forum. But I don't think this will ever end. Or some people don't want this to end. My recipe will be disregarded and commented on before anyone would even dare to try. Then you will have someone trying it, not following the steps and ending up with mediocre chicken and blaming the poor recipe. Others will say it is 78 ingredients short and that it lacks tarragon which needs to be handpicked by virgins in white dresses before sunrise. This is why I decided to not post any detailed recipe for now. But like I said, no secrets. Focus on the usual suspects, be brave and bold with the ratios. Up your MSG and start brining. I hope I didn't piss everyone off now. I really like you guys. But I need to maintain a minimum level of self-respect. Even if this is just an anonymous online forum. |
|
flg
Souschef
Posts: 1,578
|
Post by flg on Jan 13, 2022 23:59:35 GMT 1
@eastfrisian I understand. Everyone kind of has their own way of going about it and that's OK. Personally my wife only will put up with a cook every 2 or 3 weeks or so. Saying that, I try to make it count and I always have 3 or 4 ideas in the bank. I post my recipe I cook and the result. I can understand why others may not feel it appropriate. Your hand written decode sent me down the Shelton story a bit and that was great. I learned a couple things out of it. I personally am keen on the concept of setting ginger high. Does that mean I give up my 13g Garlic Salt? No. But It doesn't mean I don't consider the information as posted. I looked at an interpretation of the sonofagun recipe. Using some of the concepts and eliminating Bay Leaf. I roughed in my interpretation like this: 2.5g White Pepper 2.5g Black Pepper (cracked) 1.3g Garlic Salt (1g Salt+ 0.3g Dehydrated ground Garlic) 0.7g Ginger 0.5g Coriander 0.5g Nutmeg 0.35g Cayenne 0.35g Sage 0.35g Savory (Dried) 0.35g Thyme (Dried) 0.30g Clove 0.30g Cardamom
His original recipe was added to 1 cup flour so roughly 120g +/-
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jan 14, 2022 3:15:07 GMT 1
Cheers, flg . You're right. It is totally OK. People have different approaches. At the end of the day, I really admire your passion. And I am very sure you will all continue  Your recipe looks very good. I had similar recipes. It will taste great, no question. Pepper seems to be quite high though. I think most use a total of 2.0 - 2.75 grams per 100 grams of flour. But maybe you like it very peppery. |
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jan 16, 2022 17:05:01 GMT 1
FYI, I've compared Mexican Oregano, Mediterranean Oregano and Marjoram now. Same recipe and amounts, three batches. Mexican Oregano did not deliver any noticeable improvement.It was just a bit less oreganoey if that is even a word. So in summary, Mediterranean Oregano was the clear winner for me and added most to the note. I used .25 grams per 100 grams of flour in my comparison.
|
|
|
|
Post by Silver on Jan 16, 2022 17:29:59 GMT 1
FYI, I've compared Mexican Oregano, Mediterranean Oregano and Marjoram now. Same recipe and amounts, three batches. Mexican Oregano did not deliver any noticeable improvement.It was just a bit less oreganoey if that is even a word. So in summary, Mediterranean Oregano was the clear winner for me and added most to the note. I used .25 grams per 100 grams of flour in my comparison. Nice report. I'm going to give Mediterranean Oregano a shot in my next couple cook sessions. |
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jan 16, 2022 22:32:03 GMT 1
  Here is my chicken btw. A drumstick and a mini fillet. I changed my breading technique from flour/egg wash/flour to flour/egg-flour-batter/flour. This makes it look much more like the real thing and the breading never falls off. Downside is, I have to sift the flour many times and "loose" a lot of flour as gets very lumpy. Not completely happy tbh. |
|
|
|
Post by Silver on Jan 16, 2022 22:43:45 GMT 1
It does look completely authentic! More so than anything I've cooked. Might you expound upon the method that incorporates a batter mix? Plus your deep frying times and temperatures. C. degrees are just fine.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jan 16, 2022 22:59:51 GMT 1
I was very unhappy with my breading before. Then I found this chap on YouTube and gave his unorthodox technique a try. Haven't changed it ever since. He basically adds seasoned flour to the egg(s), dash of water, and makes a thick batter. Results are amazing.
I use a regular open deep fryer:
Drumsticks: 160°C | 18 Mins
Wings: 160°C | 10 Mins
Mini fillets: 170°C | 5 Mins
Popcorn chicken: 170°C | 3 Mins
Since the chicken is more tender after brining, you might need a minutes or so more if you don't brine.
|
|
