atctim
07-16-2012, 08:44 AM
Mik6 - here is the bucket of KFC chicken you ordered.
150812
Ingredients: Servings:
4-6
Units: US | Metric (http://www.food.com/recipe/kentucky-fried-chicken-original-recipe-393795?mode=metric&scaleto=4.0&st=null)
BRINE (SEE NOTES)
2 quarts lukewarm filtered water (http://www.food.com/library/water-459)
2 tablespoons Accent seasoning (http://www.food.com/library/monosodium-glutamate-798) (MSG)
2 tablespoons adolph's original meat tenderizer
CHICKEN (USE GRADE A FRESH)
one young roasting chicken (http://www.food.com/library/chicken-221), cut into 8 pieces (or 16 drumsticks)
11 SECRET HERBS AND SPICES (SEE NOTES)
5 teaspoons ground pepper (http://www.food.com/library/pepper-337) (3 tsps white, 2 tsps tellicherry black)
1 3/4 teaspoons ground dalmatian sage (http://www.food.com/library/sage-342)
1 1/4 teaspoons ground coriander (http://www.food.com/library/coriander-17)
1 teaspoon ground ginger (http://www.food.com/library/ginger-166)
1 teaspoon ground winter savory (http://www.food.com/library/savory-343)
1/4 teaspoon bay leaf powder
1/4 teaspoon ground white cardamom (http://www.food.com/library/cardamom-319)
1/4 teaspoon ground cloves (http://www.food.com/library/clove-325)
1/4 teaspoon ground juniper berries
1/4 teaspoon ground nutmeg (http://www.food.com/library/nutmeg-333)
1/4 teaspoon ground tahitian vanilla bean (http://www.food.com/library/vanilla-bean-175)
SEASONED FLOUR (SEE NOTES)
2 cups pre-sifted all-purpose flour (http://www.food.com/library/flour-64)
5 1/2 teaspoons popcorn salt (http://www.food.com/library/salt-359)
1 tablespoon Accent seasoning (http://www.food.com/library/monosodium-glutamate-798)
2 teaspoons nonfat dry milk powder
1 1/2 teaspoons spanish paprika (http://www.food.com/library/paprika-335)
1/4 teaspoon cayenne pepper (http://www.food.com/library/cayenne-pepper-320)
1/4 teaspoon garlic salt
FRYING OIL (OR SHORTENING)
100% vegetable oil
Directions:
1
NOTES: DO NOT BRINE CHICKEN IF USING PRE-BRINED CHICKEN (CHICKEN ENHANCED IN A BROTH OR SALINE SOLUTION; CHECK THE INGREDIENT LABEL FIRST). IF SKIPPING THE BRINING PROCESS ALTOGETHER BEFORE BREADING CHICKEN, ADD AN EXTRA 1/2 TEASPOON POPCORN SALT TO THE SEASONED FLOUR. THIS RECIPE IS FORMULATED FOR A SINGLE APPLICATION OF BREADING. DO NOT "DOUBLE-BREAD" SINCE IT PLACES AN EXCESS OF SODIUM, PEPPER AND SPICES ONTO CHICKEN, COMPROMISING THE QUALITY AND AUTHENTICITY OF FINISHED PRODUCT. BONELESS CHICKEN COOKS IN ONE-THIRD OF THE TIME AS BONE-IN CHICKEN. USE ONLY MORTON POPCORN SALT, MCCORMICK TELLICHERRY BLACK PEPPER AND DALMATIAN SAGE, MARION-KAY (JAMAICAN) GINGER, (WINTER) SAVORY, BAY LEAF POWDER AND JUNIPER BERRIES, SPICE ISLANDS (WHITE) GROUND CARDAMOM AND WILLIAMS-SONOMA GROUND TAHITIAN VANILLA BEANS. DO NOT OMIT OR SUBSTITUTE WHITE PEPPER OR ACCENT BRAND FLAVOR ENHANCER. FINELY GRIND ALL HERBS AND SPICES SEPARATELY IN A CLEAN SPICE MILL OR COFFEE GRINDER BEFORE USING. IF GRINDING YOUR OWN BAY LEAVES AND/OR VANILLA BEANS, SNIP AT LEAST 1/4 OUNCE OF EACH INTO SMALL PIECES BEFORE GRINDING (GRIND AS FINELY AS POSSIBLE). USE ONLY SPANISH (SMOKED) PAPRIKA FOR THE PROPER SMOKY FLAVOR, OR REPLACE THE CAYENNE PEPPER WITH CHIPOTLE CHILE POWDER. ANOTHER VARIATION IS TO REPLACE 3/8 TEASPOON SALT WITH MARION-KAY HICKORY SMOKE SEASONING (OR 1/4 TEASPOON WITH HICKORY SMOKE SALT). FOR BEST RESULTS USE PACKED, LEVEL MEASURES.
2
RINSE and blot chicken pieces; MIX the BRINE ingredients together in a large pot until dissolved: 8 cups lukewarm filtered water, 2 tablespoons Accent seasoning and 2 tablespoons Adolph's Original Meat Tenderizer (you may substitute 2 tablespoons sea salt or meat tenderizer); ADD chicken pieces; TRANSFER pot refrigerator; MARINATE chicken between 4-36 hours in refrigerator, turning chicken as needed (marinate 36 hours for the most tender, flavorful chicken).
3
MEASURE the 11 SECRET HERBS AND SPICES and SEASONED FLOUR ingredients into a large sealable container, such as a GLAD food storage container or a Ziploc bag: 1 tablespoon ground white pepper, 2 teaspoons ground Tellicherry black pepper, 1 3/4 teaspoons ground Dalmatian sage, 1 1/4 teaspoons ground coriander, 1 teaspoon ground ginger, 1 teaspoon ground winter savory, 1/4 teaspoon bay leaf powder, 1/4 teaspoon ground white cardamom, 1/4 teaspoon ground cloves, 1/4 teaspoon ground juniper berries, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground Tahitian vanilla beans, 2 cups pre-sifted all-purpose flour, 5 1/2 teaspoons Morton Popcorn Salt (USE 2 TABLESPOONS IF NOT BRINING CHICKEN), 1 tablespoon Accent seasoning, 2 teaspoons nonfat dry milk powder, 1 1/2 teaspoons Spanish paprika, 1/4 teaspoon cayenne pepper, 1/4 teaspoon garlic salt); BREAK up any clumps if present by sifting mixture through fingers; SEAL the container; SHAKE container to mix well.
4
TRANSFER pot containing chicken and brine to stovetop; HEAT slowly over low heat, stirring constantly, until warm to the touch without scalding chicken; REMOVE warm chicken from brine with tongs; PLACE one piece chicken at a time into the breading mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken until evenly and generously breaded; PLACE breaded chicken pieces on a wire rack; ALLOW chicken to rest and absorb the breading for 15 minutes before frying.
5
PREHEAT manufacturer's recommended amount frying fat in deep-fryer to 300°F (OR) preheat enough fat to immerse chicken completely in deep heavy stovetop pot to 325°F (frying fat will drop to 300°F, which you will want to maintain, using a deep-fryer thermometer to gauge).
6
ADD breaded chicken to the elevated fry basket in deep-fryer without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); LOWER the basket slowly into the hot fat (or gently lower breaded chicken pieces using tongs into stovetop pot, turning once halfway through frying duration).
7
FRY chicken between 16-20 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); PLACE chicken onto a paper towel-underlined rack to drain for a minute or two.
8
PLACE chicken into a large resealable container or Ziploc bag (the steam will soften the breading for added Original Recipe authenticity); REPEAT the same cooking procedures until all chicken is fried.
9
RE-HEAT chicken if necessary before serving in sealed Ziploc bag in microwave oven, using same setting as if reheating 2 frozen pastries (just before bag will begin to swell from heat and steam).
10
SERVE and enjoy!
150812
Ingredients: Servings:
4-6
Units: US | Metric (http://www.food.com/recipe/kentucky-fried-chicken-original-recipe-393795?mode=metric&scaleto=4.0&st=null)
BRINE (SEE NOTES)
2 quarts lukewarm filtered water (http://www.food.com/library/water-459)
2 tablespoons Accent seasoning (http://www.food.com/library/monosodium-glutamate-798) (MSG)
2 tablespoons adolph's original meat tenderizer
CHICKEN (USE GRADE A FRESH)
one young roasting chicken (http://www.food.com/library/chicken-221), cut into 8 pieces (or 16 drumsticks)
11 SECRET HERBS AND SPICES (SEE NOTES)
5 teaspoons ground pepper (http://www.food.com/library/pepper-337) (3 tsps white, 2 tsps tellicherry black)
1 3/4 teaspoons ground dalmatian sage (http://www.food.com/library/sage-342)
1 1/4 teaspoons ground coriander (http://www.food.com/library/coriander-17)
1 teaspoon ground ginger (http://www.food.com/library/ginger-166)
1 teaspoon ground winter savory (http://www.food.com/library/savory-343)
1/4 teaspoon bay leaf powder
1/4 teaspoon ground white cardamom (http://www.food.com/library/cardamom-319)
1/4 teaspoon ground cloves (http://www.food.com/library/clove-325)
1/4 teaspoon ground juniper berries
1/4 teaspoon ground nutmeg (http://www.food.com/library/nutmeg-333)
1/4 teaspoon ground tahitian vanilla bean (http://www.food.com/library/vanilla-bean-175)
SEASONED FLOUR (SEE NOTES)
2 cups pre-sifted all-purpose flour (http://www.food.com/library/flour-64)
5 1/2 teaspoons popcorn salt (http://www.food.com/library/salt-359)
1 tablespoon Accent seasoning (http://www.food.com/library/monosodium-glutamate-798)
2 teaspoons nonfat dry milk powder
1 1/2 teaspoons spanish paprika (http://www.food.com/library/paprika-335)
1/4 teaspoon cayenne pepper (http://www.food.com/library/cayenne-pepper-320)
1/4 teaspoon garlic salt
FRYING OIL (OR SHORTENING)
100% vegetable oil
Directions:
1
NOTES: DO NOT BRINE CHICKEN IF USING PRE-BRINED CHICKEN (CHICKEN ENHANCED IN A BROTH OR SALINE SOLUTION; CHECK THE INGREDIENT LABEL FIRST). IF SKIPPING THE BRINING PROCESS ALTOGETHER BEFORE BREADING CHICKEN, ADD AN EXTRA 1/2 TEASPOON POPCORN SALT TO THE SEASONED FLOUR. THIS RECIPE IS FORMULATED FOR A SINGLE APPLICATION OF BREADING. DO NOT "DOUBLE-BREAD" SINCE IT PLACES AN EXCESS OF SODIUM, PEPPER AND SPICES ONTO CHICKEN, COMPROMISING THE QUALITY AND AUTHENTICITY OF FINISHED PRODUCT. BONELESS CHICKEN COOKS IN ONE-THIRD OF THE TIME AS BONE-IN CHICKEN. USE ONLY MORTON POPCORN SALT, MCCORMICK TELLICHERRY BLACK PEPPER AND DALMATIAN SAGE, MARION-KAY (JAMAICAN) GINGER, (WINTER) SAVORY, BAY LEAF POWDER AND JUNIPER BERRIES, SPICE ISLANDS (WHITE) GROUND CARDAMOM AND WILLIAMS-SONOMA GROUND TAHITIAN VANILLA BEANS. DO NOT OMIT OR SUBSTITUTE WHITE PEPPER OR ACCENT BRAND FLAVOR ENHANCER. FINELY GRIND ALL HERBS AND SPICES SEPARATELY IN A CLEAN SPICE MILL OR COFFEE GRINDER BEFORE USING. IF GRINDING YOUR OWN BAY LEAVES AND/OR VANILLA BEANS, SNIP AT LEAST 1/4 OUNCE OF EACH INTO SMALL PIECES BEFORE GRINDING (GRIND AS FINELY AS POSSIBLE). USE ONLY SPANISH (SMOKED) PAPRIKA FOR THE PROPER SMOKY FLAVOR, OR REPLACE THE CAYENNE PEPPER WITH CHIPOTLE CHILE POWDER. ANOTHER VARIATION IS TO REPLACE 3/8 TEASPOON SALT WITH MARION-KAY HICKORY SMOKE SEASONING (OR 1/4 TEASPOON WITH HICKORY SMOKE SALT). FOR BEST RESULTS USE PACKED, LEVEL MEASURES.
2
RINSE and blot chicken pieces; MIX the BRINE ingredients together in a large pot until dissolved: 8 cups lukewarm filtered water, 2 tablespoons Accent seasoning and 2 tablespoons Adolph's Original Meat Tenderizer (you may substitute 2 tablespoons sea salt or meat tenderizer); ADD chicken pieces; TRANSFER pot refrigerator; MARINATE chicken between 4-36 hours in refrigerator, turning chicken as needed (marinate 36 hours for the most tender, flavorful chicken).
3
MEASURE the 11 SECRET HERBS AND SPICES and SEASONED FLOUR ingredients into a large sealable container, such as a GLAD food storage container or a Ziploc bag: 1 tablespoon ground white pepper, 2 teaspoons ground Tellicherry black pepper, 1 3/4 teaspoons ground Dalmatian sage, 1 1/4 teaspoons ground coriander, 1 teaspoon ground ginger, 1 teaspoon ground winter savory, 1/4 teaspoon bay leaf powder, 1/4 teaspoon ground white cardamom, 1/4 teaspoon ground cloves, 1/4 teaspoon ground juniper berries, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground Tahitian vanilla beans, 2 cups pre-sifted all-purpose flour, 5 1/2 teaspoons Morton Popcorn Salt (USE 2 TABLESPOONS IF NOT BRINING CHICKEN), 1 tablespoon Accent seasoning, 2 teaspoons nonfat dry milk powder, 1 1/2 teaspoons Spanish paprika, 1/4 teaspoon cayenne pepper, 1/4 teaspoon garlic salt); BREAK up any clumps if present by sifting mixture through fingers; SEAL the container; SHAKE container to mix well.
4
TRANSFER pot containing chicken and brine to stovetop; HEAT slowly over low heat, stirring constantly, until warm to the touch without scalding chicken; REMOVE warm chicken from brine with tongs; PLACE one piece chicken at a time into the breading mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken until evenly and generously breaded; PLACE breaded chicken pieces on a wire rack; ALLOW chicken to rest and absorb the breading for 15 minutes before frying.
5
PREHEAT manufacturer's recommended amount frying fat in deep-fryer to 300°F (OR) preheat enough fat to immerse chicken completely in deep heavy stovetop pot to 325°F (frying fat will drop to 300°F, which you will want to maintain, using a deep-fryer thermometer to gauge).
6
ADD breaded chicken to the elevated fry basket in deep-fryer without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); LOWER the basket slowly into the hot fat (or gently lower breaded chicken pieces using tongs into stovetop pot, turning once halfway through frying duration).
7
FRY chicken between 16-20 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); PLACE chicken onto a paper towel-underlined rack to drain for a minute or two.
8
PLACE chicken into a large resealable container or Ziploc bag (the steam will soften the breading for added Original Recipe authenticity); REPEAT the same cooking procedures until all chicken is fried.
9
RE-HEAT chicken if necessary before serving in sealed Ziploc bag in microwave oven, using same setting as if reheating 2 frozen pastries (just before bag will begin to swell from heat and steam).
10
SERVE and enjoy!