Mixed and Melding to be Cooked

Silver how are you storing your used oil? Or was this a one and done use

Here's the obligatory Recipe #17 leftovers eating report, for what is now two day old deep fried chicken.

First: The chicken was just mildly warmed, and by no means at proper serving temperature. My wife was heating it when I said I wanted it cold. She pulled it out of the microwave at that juncture without finishing the heating. Oops, my bad!!! No pushing things after that mistake on my part...

1) It tasted less salty than it did when first cooked.
2) It tasted less peppery than when first cooked.
3) The coating was more oily and mushy. Almost too much so in this regard...

I sprinkled on more salt, and more black pepper, and the flavor was almost perfect KFC_Like after this treatment.

The Coriander version once again tasted a bit better (as in more KFC_Like) to me. My son (40 years old) joined us this time around and he also agreed that the Coriander version was better. My wife still prefers the Celery Seed version.

4) The Coriander Seed version was exhibiting a bit too much of a good thing, as in a bit of Coriander earthy nuttiness overload, and I believe a reduction in Coriander from 1.50 grams to 1.25 grams is in order.
5) The Celery Seed version could stand having more Celery, and bumping it from 1.50 grams to 1.75 grams seems prudent.
6) After the salt and pepper boosts the flavor of real KFC was indeed there. My son commented (as well as complemented) that many people would likely think they were eating the real thing if they were not told.

Edit:  I'm now wondering if a single batch containing both 1.25 grams of Coriander Seed and 1.75 grams of Celery Seed would literally knock it out of the ballpark.

I'm going to label this one FLG v1.0a. As it is adjustments made to my leftover seasonings from v1.0. While I added 1 ingredient to try. The main adjustments were made using my volume based recipe and looking for no weird volume measurements like 3/16 of a teaspoon or something. I will indicate the change. Next recipe will be 1.1 and so on for single substitutions or minor changes.

Hope to cook next week.

FLG v1.0a

For 200g Flour and 29g Salt (+1g salt)

7g MSG (+1g)
4.2g White Pepper (+0.2g)
3g Black Pepper (1g fine, 2g cracked)
1.5g McCormick Poultry Seasoning
1.4g Celery Seed (+0.4g)
1g Ginger
0.7g Caraway Seeds (This is the lone new ingredient I'm testing)
0.7g Mustard (powdered)(+0.2g)
0.5g Paprika
0.5g Garlic Powder (increase in garlic, was 1.5g garlic salt)
0.5g Summer Savory
0.35g Allspice (+0.1g)
0.35g Nutmeg (+0.1g)

Celery Seed and Garlic the biggest gainers. Hopefully not too confusing but most of these will stay constant for a while after this.

We just got home from my son's house and we ate the last 2 pieces of Recipe #17, this time cold and straight from the fridge. Man do I like cold KFC_Like chicken!

My conclusions are about the same:
1) It needs an added pepper source with a kick to it that withstands deep frying temperatures. I'm figuring 0.25 grams of Cayenne Pepper are needed here. Our previous winner, Cooked Recipe #14, had 0.30 grams of Cayenne, and #14 had a better overall Pepper character.
2) There is simply no way that un-brined and un-marinated chicken (on the very large size as to pieces) with only 28 grams of Salt added to 200 grams of flour is as salty as the real deal. 30 grams should do it. 27-28 grams may suffice for KFC sized micro-mini-chickens, but ours were behemoths.
3) The flavor aspect of the elusive 'note' is undeniably there at a KFC_Like level. My wife says ours is better than KFC, but much of that is due to her enjoying it's lesser salt and lesser pepper burn nature. I say it's not perfect until it is as salty and pepper burny. (is that a word?)
4) For me, Coriander earthiness is still slightly winning out over Celery spiciness, but it's close, and Coriander nuttiness needs to come down 0.25 grams whereas Celery spiciness needs to go up 0.25 grams. After that I think both will be spot on, and choosing between them will be difficult. My wife is fully sold on Celery Seed, but admitted that Coriander is also very good.
5) We are not missing the absent Marjoram/Oregano flavor contribution at all.
6) A trace (or so) of Mace seems to be essential somehow as to evolving the note.