PDA

View Full Version : Prize winning fried chicken recipe?



45nut
10-23-2008, 09:26 PM
who has one? [smilie=1:

fatnhappy
10-23-2008, 10:00 PM
who has one? [smilie=1:

me....


Top Secret Recipesversion ofKFCExtra Tasty Crispy Chickenby Todd Wilbur Send this recipe to a friend!Click here.
In 1971, with KFC now out of his control, Colonel Harland Sanders was approached by the company's new owners, the Heublein Company, with a recipe for a crispier version of the famous fried chicken. The marketing department decided they wanted to call the product "Colonel Sander's New Recipe" but the Colonel would have nothing to do with it. The stern and opinionated founder of the company who had publicly criticized the changes to his secret formulas (he called the revised mashed potatoes in a newspaper interview "wallpaper paste"), refused to allow the use of his name on the product. Since the Colonel was an important component of the company's marketing plan, KFC appeased him. The new chicken was then appropriately dubbed "Extra Crispy," and sales were finger-licking good. Now you can reproduce the taste and crunchy breaded texture of the real thing with a marinating process similar to that used by the huge fast-food chain, followed by a double-dipped coating. Unlike the Original Recipe chicken clone which is pressure-cooked in oil, this version is simply deep fried.
1 whole frying chicken, cut up
6-8 cups vegetable oil

Marinade
4 cups water
1 tablespoon salt
1/2 teaspoon MSG (see Tidbits)

Coating
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG

1. Trim any excess skin and fat from the chicken pieces. Preheat the oil in a deep-fryer to 350 degrees.
2. Combine the water, salt and MSG for the marinade in a large bowl. Add the chicken to the bowl and let it sit for 20 minutes. Turn the chicken a couple times as it marinates.
3. Combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG).
4. When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off. Working with one piece at a time, first coat the chicken with the dry flour mixture, then the egg and milk mixture, and then back into the flour. Be sure that each piece is coated very generously. Stack the chicken on a plate or cookie sheet until each piece has been coated.
5. Drop the chicken, one piece at a time into the hot oil. Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly.
6. Remove the chicken to a rack or towels to drain for about 5 minutes before eating. (http://www.topsecretrecipes.com)
Serves 3-4 (8 pieces of chicken).
Tidbits
MSG is Monosodium Glutamate, the solid form of a natural amino acid found in many vegetables. It can be found in stores in the spice sections and as the brand name Accent flavor enhancer. MSG is an important component of many KFC items.
Special Thanks to April, Kim Smith, Susan Addams, Jeff Warmus, DunxUK & Susan Copelan

45nut
10-23-2008, 10:29 PM
who has one? [smilie=1:

A Family tried and true recipe that you will post!

Pitmaster
10-24-2008, 07:37 AM
Here's a few I like. I usually fry in lard and prefer to other oils and fats.


Creole Fried Chicken

ingredients

* 1 tablespoon salt
* 1 tablespoon freshly ground pepper
* 1 tablespoon Creole seasoning
* One 3 1/2-pound chicken, cut into 8 pieces, breasts cut in half
through the bone
* 3 pounds all-natural lard (see Note)
* One 14-ounce can condensed milk
* 1 cup water
* 1 large egg, beaten
* 1 1/2 cups all-purpose flour
* 1/4 cup finely chopped parsley
* 2 small garlic cloves, minced
* 2 dill pickles, thinly sliced crosswise


directions

1. In a small bowl, mix the salt, pepper and Creole seasoning. On a
platter, sprinkle the chicken with the seasonings. Refrigerate for
at least 1 hour or overnight.

2. In a large, deep saucepan fitted with a deep-frying thermometer,
melt the lard and heat it to 325. In a large bowl, whisk the
condensed milk with the water and egg. Pour the flour into a large
paper bag. Working with 2 or 3 pieces of chicken at a time, dip
them in the milk mixture, add them to the flour and shake to coat.
Tap off any excess flour and transfer the chicken to a rack while
you coat the rest.

3. Line another rack with paper towels. Add the chicken to the hot
lard and fry until deeply golden and an instant-read thermometer
inserted in the meat registers 155 for white meat and 165 for
dark meat, about 12 minutes. Reduce the heat if necessary to keep
the lard at 325. Drain the fried chicken on the rack. Transfer to
a platter and sprinkle with the parsley, garlic and pickle slices.
Serve right away.



BUTTERMILK-FRIED CHICKEN
Serves 4
1 whole chicken (2 1/2 to 3 pounds), cut into 9 or 10 pieces (see “Butchering the Bird,” page 7), neck, giblets, wing tips, and back reserved for stock
1 1/2 cups buttermilk
Salt and ground black pepper
2 cups all-purpose flour
3–4 cups vegetable shortening for frying
1. Place chicken pieces in a gallon-size zipper-lock bag. Mix buttermilk with 1 teaspoon salt and 1/2 teaspoon pepper. Pour mixture over chicken; seal bag, then refrigerate for at least 2 hours and up to 24 hours.
2. Measure flour, 1 teaspoon salt, and 1/2 teaspoon pepper into a large double brown paper bag; shake to combine. Drop half of chicken pieces into flour mixture and shake thoroughly to completely coat with flour. Remove chicken from bag, shaking excess flour from each piece. Place coated chicken pieces on a large wire rack set over a jelly-roll pan until ready to fry. Repeat coating with remaining chicken pieces.
3. Meanwhile, spoon enough shortening to measure 1/2-inch deep into a 12-inch skillet; heat to 350 degrees. Place chicken pieces, skin side down, into hot oil; cover with lid or cookie sheet and cook for 5 minutes. Lift chicken pieces with tongs to make sure chicken is frying evenly; rearrange if some pieces are browning faster than others. Cover again and continue cooking until chicken pieces are evenly browned, about 5 minutes longer. (Be sure oil continues to bubble; oil temperature at this point should be between 250 and 300 degrees, and should be maintained at this level until chicken is done.) Turn chicken over with tongs and cook, uncovered, until chicken is browned all over, 10 to 12 minutes longer. Remove chicken from skillet with tongs and return to wire rack set over jelly-roll pan.




ULTIMATE CRISPY FRIED CHICKEN--CI
Serves 4 to 6
Maintaining an even oil temperature is key to the success of this recipe. An instant-read thermometer with a high upper range is perfect for checking the temperature; a clip-on candy/deep-fry thermometer is fine, though it can be clipped to the pot only for the uncovered portion of frying.
11/4 cups kosher salt or1/2 cup plus 2 tablespoons table salt
1/4 cup sugar
2 tablespoons paprika
3 medium garlic heads, cloves separated
3 bay leaves, crumbled
2 quarts low-fat buttermilk
1 whole chicken (about 3½ pounds), giblets discarded, cut into 12 pieces (see illustrations, below)
4 cups all-purpose flour
1 large egg
1 teaspoon baking powder
1/2 teaspoon baking soda
3–4 cups refined peanut oil or vegetable shortening
1. In large zipper-lock plastic bag, combine salt, sugar, paprika, garlic cloves, and bay leaves. With rubber mallet or flat meat pounder, smash garlic into salt and spice mixture thoroughly. Pour mixture into large plastic container or nonreactive stockpot. Add 7 cups buttermilk and stir until salt is completely dissolved. Immerse chicken and refrigerate until fully seasoned, 2 to 3 hours. Remove chicken from buttermilk brine and shake off excess; place in single layer on large wire rack set over rimmed baking sheet. Refrigerate uncovered for 2 hours. (After 2 hours, chicken can be covered with plastic wrap and refrigerated up to 6 hours longer.)
2. Measure flour into large shallow dish. Beat egg, baking powder, and baking soda in medium bowl; stir in remaining 1 cup buttermilk (mixture will bubble and foam). Working in batches of 3, drop chicken pieces in flour and shake pan to coat. Shake excess flour from each piece, then, using tongs, dip chicken pieces into egg mixture, turning to coat well and allowing excess to drip off. Coat chicken pieces with flour again, shake off excess, and return to wire rack.
3. Adjust oven rack to middle position, set second wire rack over second rimmed baking sheet, and place on oven rack; heat oven to 200 degrees. Line large plate with double layer paper towels. Meanwhile, heat oil (oil should have 21/2-inch depth in pan) to 375 degrees over medium-high heat in large 8-quart cast-iron Dutch oven with a diameter of about 12 inches. Place half of chicken pieces skin-side down in oil, cover, reduce heat to medium, and fry until deep golden brown, 6 to 8 minutes; after about 3 minutes, lift chicken pieces with tongs to check for even browning; rearrange if some pieces are browning faster than others. (Spot-check oil temperature; after first 6 minutes of frying, oil should be about 325 degrees. Adjust burner if necessary.) Turn chicken pieces over and continue to fry, uncovered, until chicken pieces are deep golden brown on second side, 6 to 8 minutes longer. Using tongs, transfer chicken to paper towel–lined plate; let stand 2 minutes to drain, then transfer to rack in warm oven. Replace paper towel–lining on plate. Return oil to 375 degrees and fry remaining pieces, transferring pieces to paper towel–lined plate to drain, then transferring to wire rack with other chicken pieces. Cool chicken pieces on wire rack about 5 minutes and serve.

PatMarlin
10-26-2008, 12:43 PM
Here's my mom's

No fat healthy- no deep fry and is very, very good. Good as deep fried.

> Skin chicken pieces, rinse and drain. Generous salt and pepper.
>
> Large nonstick pan w/lid coat pan with 50/50 cooking oil and olive oil. Heavily flour
> coat chicken then brown both sides at med high heat. Salt and pepper both sides when
> browning.
>
> Tight cover and set on low sizzle for 35 minuets. Remove from pan and let sit
> uncovered to dry up some on a paper towel while making gravy, but don't let
> get cold.
>
> Turn up on high, and add flour to brown. Add milk and stir and then add salt
> to taste as heat is lowered to bubble.

sundog
10-26-2008, 01:24 PM
Sooo, Pat, that would be Sunday dinner at your house? What time?

PatMarlin
10-26-2008, 04:52 PM
Come on over anytime Sundog- Got the chicken thawing as we speak.. :Fire: