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

Combine
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.

Carmela Soprano's Fiori di Zucca Fritti (Fried Zucchini (Squash) Flowers)

If you garden in Canada, September is a cruel month.

Plants, like tomatoes and zucchini, are still making flowers.

But you know darn well that there isn't enough time for them to ripen.

Another month, the garden will be compost fodder.

Still, there are those honking big yellow flowers on the zucchini plants.

It's a shame to just waste them.

So, don't...

In the Mia Cucina chapter of The Sopranos Family Cookbook there's a recipe for 

Fiori di Zucca Fritti, Fried Zucchini Flowers.

It's something like onion rings.

Well, not as tasty.

But it's a way to save a bad situation.

If you don't have a deep fry thermometer, drop a bit of the batter into the oil.

If it sizzles and quickly rises to the surface, start frying.

And don't crowd the frying flowers.

This recipe is for 16 zucchini or squash flowers.

If you have more or less, adjust.

Serve these with pride.

They are considered a treat... by non-gardeners.

                        Fiori di Zucca Fritti

In a small bow combine

1/3 Cup flour

1/3 Cup cornstarch

1/2 teaspoon salt

1/4 teaspoon pepper

Stir in

1/2 Cup sparkling mineral water

Let stand one hour.

In a deep heavy saucepan pour

2 inches of oil

Over medium heat, heat oil to 375º

Dip a zucchini or squash flowers in the batter, coating it completely.

Gently place it in the hot oil.

Repeat with a few more flowers.

Fry, turning once, 2 minutes or until crisp.

Remove the flowers with a slotted spoon.

Drain on paper towels.

Repeat with remaining flowers and serve immediately.

Would I make Fiori di Zucca Fritti again? 

Sure.

And a teaspoon of onion powder doesn't hurt.

Along with a few prayers for better gardening weather next summer. 

One recipe down.  Eighty-three more to go.