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Post by Silver on May 27, 2022 17:42:21 GMT 1
We're going to be doing some Air Frying with recipe #15 soon. Thawing out some frozen chicken in the microwave as I'm typing this.  |
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Post by Silver on May 27, 2022 17:59:17 GMT 1
There are a number of firsts for us in Recipe #15, including:
1) Mace
2) Mustard Seed
3) Mexican Oregano
4) Fennel Seed
5) Rosemary
6) 8 grams of combined B&W Pepper
7) Clove with no Allspice (we may have tried this before?)
8) Over-loading on the Coriander at 2 grams
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Post by Silver on May 27, 2022 18:50:20 GMT 1
The air frying has commenced, and now there is a wonderful aroma. I could smell it as soon as the coating started going onto the egg washed chicken pieces. I guess the moisture triggered the great aroma.
But we've had great smelling chicken that was lacking in the taste department, so... Next update will be after the eating.
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Post by Silver on May 27, 2022 20:18:24 GMT 1
Finally, the Recipe #15 eating report: 1) Short version: Sensory overload! Too much of everything... 2) 4 grams each of Black & White pepper is way more Pepper than KFC uses. Burns the mouth. My Wife couldn't eat the coating. Lingering Pepper aftertaste. 3) 2 grams of Coriander is just wrong. It tasted more like Jamaican Jerk Chicken than KFC OR. Half or less would be plenty. 4) I can sort of see where the Mace is potentially beneficial, but less in that department probably wouldn't hurt either. 5) There was some note on the flavor side, but the sensory overload swamped it. 6) 20 grams of MSG is too much also. I think 13 grams is right for 200 grams of flour. 7) At 30 grams of Salt, the saltiness seems just as for real KFC OR. 8) I think the Rosemary and Fennel and Mexican Oregano all added nice flavors. 9) One gram of Tarragon was possibly too much. I think about 0.75 grams is the limit here. 10) Once again, I think Clove has a lingering aftertaste that is wrong. Allspice seems much better in this regard. Initial recommendations: 1) Cut Black and White Pepper down to about 3.25 grams each. 2) Cut Coriander down to 1 gram max. 3) Cut the Mace down to about 0.35 grams max. 4) Cut the MSG down to 13 grams. 5) Get rid of the Clove and go back to Allspice. 6) In general, cut back on everything in the H&S realm. Preliminary fixed recipe: 
My initial guess is that this Adjusted/Fixed recipe should mke for some very good eating chicken. |
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Post by Silver on May 27, 2022 20:40:44 GMT 1
I must amend here that our Air-Fryer experience was much better this time around. We sprayed a very even and nigh-on saturating coating of Aldi butter flavored spray oil onto each piece. We cooked at 325 degrees F. this time. Thighs were given 18 minutes per side. Legs were given 15 minutes per side. This time around the browned coating was much closer overall in appearance and texture to deep fried, and my Wife is completely sold on the Air Frying. The chicken was done throughout, yet juicy and tender and tasty.
Edit: The butter flavor from the spray on oil is a definite plus.
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Post by Silver on May 27, 2022 21:03:01 GMT 1
The other thing we did differently, and which benefited the coating greatly, was to take deepfriednew101 's advice and first dust the chicken pieces in potato starch, then dip them into the egg wash, and then lastly into the seasoned coating mix. The starch kept the coating in place excellently. |
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maceme
Kitchen Assistent
Posts: 220
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Post by maceme on May 27, 2022 21:07:01 GMT 1
I must amend here that our Air-Fryer experience was much better this time around. We sprayed a very even and nigh-on saturating coating of Aldi butter flavored spray oil onto each piece. We cooked at 325 degrees F. this time. Thighs were given 18 minutes per side. Legs were given 15 minutes per side. This time around the browned coating was much closer overall in appearance and texture to deep fried, and my Wife is completely sold on the Air Frying. The chicken was done throughout, yet juicy and tender and tasty. Edit: The butter flavor from the spray on oil is a definite plus. In my limited experience, changing the cooking method changes the recipe result for oil soluble spices. By air frying, the pepper wouldn’t have lost its essential oils to the frying oil and would have retained its heat. My suggestion would be to stick with one method of cooking for your recipe development, and mention it as you proceed and post recipes. I think pan frying, pressure frying, oven baking, and air frying all have the potential to result in somewhat different flavor results. |
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Post by Deep Taste on May 27, 2022 21:09:07 GMT 1
A great review!
The Air-fried chicken is an important and very healthy improvement of the recipe, I am happy that some of us are trying this technique, even if it was not a perfect copycat of KFC, for a home fried chicken it is a plus, we are not selling our chicken out, we want to be happy with it.
I also think, but I didn't try this myself, that using this method will not need the amount of spices one needs by oil frying.
Thank you!
DT
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Post by Silver on May 27, 2022 21:31:12 GMT 1
Additional info: We fit 3 rather large thighs and 2 similarly large legs into our 7 Qt. Air-Fryer. Any more and it wouldn't fit.
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flg
Souschef
Posts: 1,578
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Post by flg on May 27, 2022 22:09:08 GMT 1
I must amend here that our Air-Fryer experience was much better this time around. We sprayed a very even and nigh-on saturating coating of Aldi butter flavored spray oil onto each piece. We cooked at 325 degrees F. this time. Thighs were given 18 minutes per side. Legs were given 15 minutes per side. This time around the browned coating was much closer overall in appearance and texture to deep fried, and my Wife is completely sold on the Air Frying. The chicken was done throughout, yet juicy and tender and tasty. Edit: The butter flavor from the spray on oil is a definite plus. In my limited experience, changing the cooking method changes the recipe result for oil soluble spices. By air frying, the pepper wouldn’t have lost its essential oils to the frying oil and would have retained its heat. My suggestion would be to stick with one method of cooking for your recipe development, and mention it as you proceed and post recipes. I think pan frying, pressure frying, oven baking, and air frying all have the potential to result in somewhat different flavor results. I agree.
Experienced the same on the pepper front. Air frying you need to use less pepper. This happened to me once using some left over mix. Back when I was running maybe 6g total pepper.
I love the idea of a somewhat healthier KFC and part of the initial goal I had. And once I am real happy with my deep fried version. I will need to go back a make adjustments for an air fried version.
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