Home made kfc style chicken

[siffy]

I have trailed the web for a couple of years, tried many recipes but this is the best one yet, in my familes opinion of course. You might have found a better one? I am only sharing what works for us.

First things first I have found in my many experiments on perfecting this, that this is the foundation and truly makes a huge difference.

It is so important to first soak your chicken pieces in brine for 24 hours, might sound a faff, but the faff pays off. The reason it works is the salt penetrates the meat, resulting in extra juicy chicken, and the MG instead (monosodium glutamate) the brine and adds an extra intensity of flavour.

So soak your chicken pieces in
3 tbsp salt
3 tbsp MG
1/8 tsp garlic powder
1/3 cup chicken stock
5 cups of water.

Mix all together, pop in your chicken, refrigerate for 24 hours. You will notice a kfc type smell when you do remove them from the brine.

For the actual coating I use this recipe, it is at the bottom of the article.





m.guardian.co.uk/lifeandstyle/wordofmouth/2009/jul/24/kfc-secret-recipe-revealed



So add the above herbs to 2 cups of flour and set aside. Mix 1 egg with 2 cups of milk and add and coat the chicken breasts. Then dip the chicken in your seasoned flour, if you want extra crisp chicken then dip again the the egg, then flour. Then I pop them in my deep fat fryer till cooked, about 5-7 mins. I also let them sit on kitchen paper for 5 mins when cooked, just to drain off the fat.

The chicken gravy
1 1/2 tbs butter
3 tbsp kfc flour
2 tbsp plain flour
400mls chicken stock
Drop of gravy browing or a quarter of a beef oxo cube.

Make your roux by melting the butter and 1 1/2 tbsp of kfc flour. Cook over a low heat for 10-15 mins, till it turns a milk chocolate colour. Once brown remove from the heat, add the reat of the flour, mix, then slowly add the chicken stock and gravy browning, keep stiring to avoid lumps. Once all stock it added bring to the boil for 2 mins then reduce the heat and allow it to thicken , takes about 5 mins. And your done.

This all might seem a faff to folk, easier to just go and buy one. I just thought, for home cooks like myself, they would enjoy having a go and it stops you paying through the nose for it when it's not that hard to make at home.

[siffy]

I meant inside the brine, not instead. Note to myself..proof read first!

[ant]

I can't wait to try these out, going away for a week tomorrow so I expect the full book to be published by the time I get back :-)
Buggrit it's only £3 on kindle, will give me something to read whilst away

[siffy]

Jun 28, 2013 18:51:09 GMT ant said:

I can't wait to try these out, going away for a week tomorrow so I expect the full book to be published by the time I get back :-)
Buggrit it's only £3 on kindle, will give me something to read whilst away

Have alovely time. Let me know how you get on making them, and if you tweak them in anyway, you might just come up with the final piece of the jigsaw.

I've not got the monolpoly on cooking, far from it, but do have many tried and tested recipes. Have you any other recipe you fancy? There is a Nandos chicken in the book, not tried it myself, do you fancy that one? Or any others, just let me know x

[ant]

Thanks siffy I will try my best.
Not much in the book about KFC but more than enough to get me started. I always feel KFC has a small amount of cinnamon in it but I could be wrong.

[siffy]

Jun 28, 2013 19:42:18 GMT ant said:

Thanks siffy I will try my best.
Not much in the book about KFC but more than enough to get me started. I always feel KFC has a small amount of cinnamon in it but I could be wrong.

No, I noticed no kfc, hence my search..lol was both suprised and gutted tbh.

I will pop a pinch in mine too, could be so wrong it's right, am always up to trying new flavours.

[ant]

No sausage and egg McMuffin! Shouldn't complain as it was only £2.99, gets fantastic reviews and the guy that wrote it is awesome for what he did.

[siffy]

Jun 28, 2013 20:17:57 GMT ant said:

No sausage and egg McMuffin! Shouldn't complain as it was only £2.99, gets fantastic reviews and the guy that wrote it is awesome for what he did.

Ant, which book did you purchase? There are two. Take Away Secrets and More Take Away Secrets.

[ant]

Jun 29, 2013 8:17:13 GMT siffy said:

Jun 28, 2013 20:17:57 GMT ant said:

No sausage and egg McMuffin! Shouldn't complain as it was only £2.99, gets fantastic reviews and the guy that wrote it is awesome for what he did.

Ant, which book did you purchase? There are two. Take Away Secrets and More Take Away Secrets.

Take Away Secrets, thought I should start at the beginning.

[siffy]

Good place to start. Enjoy your book, you will also see all the fancy tips at the beginning of each section. If you are making the Big Mac sauce I found Haywzrds gerkins have the dill in the juice, I taste as I make this and from memory I think I add a teaspoon of the actual dill juice, from the jar. That's the recipe on pg 19. Anyway, enjoy and am looking forward to hearing how you get on.

[ant]

Jun 29, 2013 11:28:11 GMT siffy said:

Good place to start. Enjoy your book, you will also see all the fancy tips at the beginning of each section. If you are making the Big Mac sauce I found Haywzrds gerkins have the dill in the juice, I taste as I make this and from memory I think I add a teaspoon of the actual dill juice, from the jar. That's the recipe on pg 19. Anyway, enjoy and am looking forward to hearing how you get on.

As a kid my parents ran a chip shop (I couldn't stand them for years) and I have always had a big jar of gerkins in the cupboard. Try potato salad with chopped gerkin and Apple with peanuts but leave it 24 hours for the peanuts to go soft,I think the recipe it's German and it's awesome

[ant]

Jun 29, 2013 11:28:11 GMT siffy said:

Good place to start. Enjoy your book, you will also see all the fancy tips at the beginning of each section. If you are making the Big Mac sauce I found Haywzrds gerkins have the dill in the juice, I taste as I make this and from memory I think I add a teaspoon of the actual dill juice, from the jar. That's the recipe on pg 19. Anyway, enjoy and am looking forward to hearing how you get on.

As a kid my parents ran a chip shop (I couldn't stand them for years) and I have always had a big jar of gerkins in the cupboard. Try potato salad with chopped gerkin and Apple with peanuts but leave it 24 hours for the peanuts to go soft,I think the recipe it's German and it's awesome

[siffy]

Jun 29, 2013 19:13:02 GMT ant said:

Jun 29, 2013 11:28:11 GMT siffy said:

Good place to start. Enjoy your book, you will also see all the fancy tips at the beginning of each section. If you are making the Big Mac sauce I found Haywzrds gerkins have the dill in the juice, I taste as I make this and from memory I think I add a teaspoon of the actual dill juice, from the jar. That's the recipe on pg 19. Anyway, enjoy and am looking forward to hearing how you get on.

As a kid my parents ran a chip shop (I couldn't stand them for years) and I have always had a big jar of gerkins in the cupboard. Try potato salad with chopped gerkin and Apple with peanuts but leave it 24 hours for the peanuts to go soft,I think the recipe it's German and it's awesome

Oh I will sounds lovely.

I tried a new potato recipe last week. The usual..greek style yog, spuds, lemon juice then it had grated cucumber and anchovy. I loved it. I love trying new things. I like making Thai food and am giving Rendang Beef a whirl next week. A cook all day on low heat job, so I imagine it to be tender and full of flavour, fingers crossed..lol

[fred]

Eeeeeewwwwwww!!!!!!!!!!!!!!

Was REALLY interesed in this, until I got to the monosodium glutamate bit.

If you use good chicken, you shouldn't need bad flavour enhancer.

I might try it using brine made with salt, but would certainly not add that stuff to my home cooking. (Get too much of it in takeaways - I do admit it tastes good though )

[siffy]

Jun 29, 2013 19:32:58 GMT fred said:

Eeeeeewwwwwww!!!!!!!!!!!!!!

Was REALLY interesed in this, until I got to the monosodium glutamate bit.

If you use good chicken, you shouldn't need bad flavour enhancer.

I might try it using brine made with salt, but would certainly not add that stuff to my home cooking. (Get too much of it in takeaways - I do admit it tastes good though )

I have no probs with it, only make this every 7 to 8 weeks so it doesn't worry me. A good alternative is soy sauce for those who avoid MG. I don't eat take aways you see, make my own and only use this product in this.