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Post by jassu on May 30, 2021 8:34:28 GMT 1
I didn't really like the crust I was getting. I experimented a bit and found that beating an egg and some water into the seasoned flour to make a loose batter then dipping the chicken first in this batter followed by covering it with the seasoned flour gives a really nice texture to the crust.
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Post by deepfriednew101 on May 30, 2021 16:48:57 GMT 1
your method has merit of creating a loose batter
If you mix egg with milk and 11 Seasoning and Herbs first and add some cream of tarter into your egg beat it so its a little foamy
first put the chicken into the Flour and dip that into water then dip it into the egg warsh as CHS speaks followed by the second seasoned flour this allows the batter to stick to the non skin chicken and a more uniform coating that will crust evenly. The coating once cooked should peal in a layer or orange peal effect as it will stick together that's the way the Colonel's Chicken Original coating was.
the cream of tarter creates a glue effect merengue and stabilize the egg milk warsh. This also helps make the pronounced peaks and valleys that were greater in the original chicken that is more difficult to achieve with adding powder milk and powdered eggs into the flour which is more currently used.
Many people have questioned what they use in the current KFC chicken is it a gelatin, is it a pudding or custard mix.
NO
Its Dream Whip powder mix that has been around since the late 1050's early 1960's if you check the ingredients list on Original Dream whip packages it will have so many of the ingredients that KFC corporate has in the chicken since the 1960's 1970's when they changed the method of making chicken.
I have the Dates when they changed the flour mix and when they started using the method of what they call powder milk and powdered egg. Yes the Dream whip contains both Powdered Egg and Milk Powder. Plus other additives that are to long to list at this point. But because many will ask
Sugar
Hydronated Coconut oil
Soybean oil
Propylene Glycol mono-stearate
Emulsifier for uniform blending of oil
Lactose Milk sugar
Sodium caseinate
Whey solid
Sodium silico aluminate (prevents caking)
Hydroxylate soybean
Lecithin emulsifier
Artificial flavor is a hidden name for Egg Powder which is legally allowed by the FDA and label laws
BHA preservative
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Post by vader on Jun 19, 2021 19:57:55 GMT 1
Thank you HighOn ASCii and everyone else involved in coming up with workable recipe.
Can I ask if there is a possible alternative to the “Summer Savory”?
I’m finding a bit difficult to purchase it here in South Africa.
When I search online for possible alternatives, it suggests , thyme / marjoram / sage , which is already in the recipe.
Thanks in advance!
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Post by deepfriednew101 on Jun 19, 2021 23:44:01 GMT 1
If you do not have Summer Savory just use SAGE. The Summer Savory was more of a Canadian Item. If you do want to replace it with a Item Thyme is a exchange item if you already don't have it in your recipe.
Use Sage as its the KEY component for a Aroma with the Garlic and Onion, and Pepper Melody.
If you can find a Diamond Style Salt also use the Diamond Salt it will absorb the flavor from the spices and give a more distributed salt. use 2 grind of salt a flour base and a Diamond Coarse Salt.
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Post by highonascii on Jul 13, 2021 5:31:20 GMT 1
Thank you HighOn ASCii and everyone else involved in coming up with workable recipe. Can I ask if there is a possible alternative to the “Summer Savory”? I’m finding a bit difficult to purchase it here in South Africa. When I search online for possible alternatives, it suggests , thyme / marjoram / sage , which is already in the recipe. Thanks in advance! Maybe Amazon will import it. I found it to be unreplaceable in my recipe, which I hope you get to try! |
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Post by deepfriednew101 on Jul 13, 2021 15:26:15 GMT 1
Vader
I know you want to make the closest KKC possible BUT I will say CHS never stopped making KFC when he had spice issues. He was the master of improvise that's HOW KFC corporation started mixing the Herb's and Spice's.
Don't go crazy and loose sleep over missing the 1 item just work with what you have?
A butcher Supplier might have it down there ?
work with what you have and remember many countries DO NOT have the same ingredient's because of IMPORT LAWS.
KFC have closed down in 2 countries over the life span when KFC was told they Had to supply Lists of Ingredient's and full documentation for origin of spices and herbs, and veterinarian reports for the Milk Powder and Egg Powder ? ? ?
Remember I have said that Todd Wilbur spent over $ 225.00 buying items to make KFC chicken. Don't loose sleep over the 1 item you have Sage run with it. You might locate a poultry seasoning that has sage and savory blend in it where you are?
Good Luck
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Post by Deleted on Jul 13, 2021 17:29:21 GMT 1
I would like to disagree with some at this point and give Vader some hope. I don't consider savoury to be essential. Deepfriednew101 mentioned it was more of a Canadian item and it was also missing in the Irish ingredient list that Glen got from Pat Grace's son. When you have sage as the main herb, which we all agree on I assume, and you use thyme and rosemary too, neither savoury nor marjoram can still play an important role in my opinion. They would be the weakest amongst the herbs and you would have to use them in much greater quantities for a flavour contribution and reduce the thyme and rosemary significantly. Think of it as an orchestra; some ingredients provide heat, some sweetness, some herbaceousness and some a floral note. I doubt you will be able to detect 4, 5 or more herbs in a finished product.
This is why I ditched chili/cayenne from my recipes as well; it wouldn't contribute flavour in lower quantities, and too much colour and heat in higher quantities. We already get the heat from the pepper. Powdered paprika and the likes also tend to burn quickly and develop bitterness, this is why most chefs will tell you to never add it to boiling oil.
But you can replace savoury with marjoram if you wish as they are closely related botanically. I'll share my latest recipe with you which does not include savoury and I think it tastes amazing.
Flour: 250 g
(1) 3.60 g Pepper (1.8g Tellicherry, 1.8 g White Pepper)
(2) 3.24 g Sage
(3) 1.53 g Coriander
(4) 1.53 g Ginger
(5) 1.50 g Garlic
(6) 0.90 g Nutritional Yeast
(7) 0.72 g Rosemary
(8) 0.63 g Cinnamon
(9) 0.54 g Thyme
(10) 0.45 g Clove
(11) 0.36 g Cardamom
(12) 6.00 g MSG
(13) 12.00 g Salt
I marinade/brine the chicken overnight in buttermilk (500 g) and add 2% salt (10g) + 3 eggs. I let the chicken rest 25 Min after breading to prevent the coating from falling off after frying. I only do chicken breast filets (about 5 Min at 160°C), so make sure to reduce the temp for bigger pieces of the chicken.
I hope you will enjoy the recipe or use it as a starting point for your own one.
Regards,
Dennis
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Post by highonascii on Jul 21, 2021 0:51:15 GMT 1
I would like to disagree with some at this point and give Vader some hope. I don't consider savoury to be essential. Deepfriednew101 mentioned it was more of a Canadian item and it was also missing in the Irish ingredient list that Glen got from Pat Grace's son. When you have sage as the main herb, which we all agree on I assume, and you use thyme and rosemary too, neither savoury nor marjoram can still play an important role in my opinion. They would be the weakest amongst the herbs and you would have to use them in much greater quantities for a flavour contribution and reduce the thyme and rosemary significantly. Think of it as an orchestra; some ingredients provide heat, some sweetness, some herbaceousness and some a floral note. I doubt you will be able to detect 4, 5 or more herbs in a finished product. This is why I ditched chili/cayenne from my recipes as well; it wouldn't contribute flavour in lower quantities, and too much colour and heat in higher quantities. We already get the heat from the pepper. Powdered paprika and the likes also tend to burn quickly and develop bitterness, this is why most chefs will tell you to never add it to boiling oil. But you can replace savoury with marjoram if you wish as they are closely related botanically. I'll share my latest recipe with you which does not include savoury and I think it tastes amazing. Flour: 250 g(1) 3.60 g Pepper (1.8g Tellicherry, 1.8 g White Pepper) (2) 3.24 g Sage (3) 1.53 g Coriander (4) 1.53 g Ginger (5) 1.50 g Garlic (6) 0.90 g Nutritional Yeast (7) 0.72 g Rosemary (8) 0.63 g Cinnamon (9) 0.54 g Thyme (10) 0.45 g Clove (11) 0.36 g Cardamom (12) 6.00 g MSG (13) 12.00 g Salt I marinade/brine the chicken overnight in buttermilk (500 g) and add 2% salt (10g) + 3 eggs. I let the chicken rest 25 Min after breading to prevent the coating from falling off after frying. I only do chicken breast filets (about 5 Min at 160°C), so make sure to reduce the temp for bigger pieces of the chicken. I hope you will enjoy the recipe or use it as a starting point for your own one. Regards, Dennis Interesting recipe... I will try it sometime soon and compare it to mine |
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Post by highonascii on Aug 23, 2021 19:41:33 GMT 1
Whoever pinned this, thank you! 😎
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Post by deepfriednew101 on Aug 23, 2021 20:27:06 GMT 1
How did you find the recipe was it a note of KFC ?
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