Sunday, April 29, 2012
Kentucky Fried Chicken
The most important thing is to make a milky brine mix first: (for 8 pieces of chicken)
3 litres of water
1/2 litre of milk
1 tbs MSG
1.5 tbs salt
2 tsp ground pepper
2 tsp thyme
1/2 tbs sugar
1 tsp chilli powder
1 tsp garlic powder
1 tsp onion powder
1. Soak chicken in milky brine overnight.
Then prepare seasoned flour mix:
20 tbs white flour
1 tsp MSG
1 tsp salt
1 tsp ground pepper
1/2 tsp chilli powder
1/2 tsp salt
1. Take chicken out of milky brine and dip in seasoned flour.
2. Remove to a plate and allow to dry for 20 minutes.
3. Then dip the chicken in brine and flour again (this is called double dipping).
Then you deep fry chicken in hot sunflower oil- turn the heat to medium and fry two pieces at a time in a large pot/pan until golden brown for 10-12 minutes.
And there you have it, Kentucky Fried Chicken made right in your own home.
Note: My pieces of chicken were made specially without the MSG addition and the rest were made with MSG- I found that the MSG made a big difference in how the chicken tasted if you want to make it taste like true KFC-style chicken. In the first link posted above, the people at Guardian compared two KFC style recipes and found that the one with the MSG tasted exactly like what you can find in KFC restaurants. So I suppose the colonel's secret is not a 'blend of herbs and spices' but rather one flavor enhancer ;-)
In the second link, the chicken is prepared by a man who used to work in KFC and he says that the overnight brine mix is very important. He makes a brine mix, and then later makes a mild milk wash- in this case, we combined the brine and milk in one go. I think he is right- that the overnight brine mix is vital if you want to make good tasty chicken that browns up beautifully in the fryer.