Saturday, September 14, 2013

KFC Chicken Spice Recipe - Margaret Ullrich

The heart wants what the heart wants.
Well, to paraphrase that..
The mouth wants what the mouth wants.
And sometimes the mouth wants some good old KFC chicken.

About 40 years ago, while we were living in British Columbia, Paul heard a rather humorous story from his co-worker whose relatives were visiting from Fiji.
All was going well, until the little boy started to cry.
Seems he was homesick and wanted a taste from home.
His Dad comforted him and explained that Kentucky Fried Chicken is only available in Fiji, not here in Canada.
To the delight of his nephew, Singh told them that KFC is available in Canada.
Happiness was restored when everyone sat down to a bucket of chicken.
Colonel Sanders would've been pleased.

Familiar food does that to people.
Chefs try to outdo themselves in combining new and exotic flavours.
But sometimes a person just wants an old favourite.

If you happen to be in a town where there isn't a KFC, all is not totally lost.
Here is a spice recipe that comes close, more or less.
Along with the spices the Colonel uses a pressure cooker.
You're on your own for getting one.
Also good luck finding a cardboard bucket.

It might be easier to move.

Small hints:

The flour and spices can be ground with a blender, or use a mortar and pestle.

For crispier chicken, use Crisco instead of lard and double-coat the chicken with the flour mixture. 

If you just want to cook a couple of pieces of chicken, just use 1 egg.
Also use just a part of the mixture and store the rest in a jar.
Do not toss any leftover spice mixture back into the jar.
If the juices from the raw chicken come in contact with the unused spice mixture things could get nasty.
Yes, even if you store it in the fridge.

                        KFC Chicken Spice Recipe

For the coating

2 cups flour
4 teaspoons paprika
1 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning
1 teaspoon oregano
1 teaspoon tarragon
1 teaspoon parsley
1/2 teaspoon thyme
1 teaspoon chives
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery salt
2 Tablespoons Accent (MSG seasoning)

Grind finely and place in a clean plastic bag.

For cooking the chicken

Cut into pieces
1 whole chicken

Beat together
1 large egg
1 Cup buttermilk

Dip the chicken pieces into the egg / buttermilk mixture.
Then dip the chicken pieces into the flour mixture in the bag.
Make sure each piece is completely coated with the flour.

Heat in a deep pot or dutch oven to 365ºF
1/2 Cup lard
Brown the chicken slowly, a few pieces at a time, uncovered.
Once browned, return the chicken to the skillet.
Cover the skillet and cook on a very gentle heat, turning occasionally,
until the chicken is fully cooked.
Place on paper towels to drain out the excess oil.

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