Fried Chicken

Ekim

Ekim

Ekim

Soldato
Joined
18 Oct 2002
Posts
2,910
Location
London
Call me a heathen, but I really like KFC.

I have managed to get my hands on some authentic KFC chicken coating. Got some free time this weekend so planning on making some home made fried chicken. Been browsing online and found a few different ways to make the chicken but wanted to see if anyone here had any tips?

Probably going to follow the recipe listed at the bottom of the page here:

http://www.theguardian.com/lifeands...ep/06/how-cook-perfect-southern-fried-chicken

Haven't ever done it before so would be interested in any hints or tips.
 
Given to me as a gift for my 30th - don't want to say how they got hold of it for fear of incrimination. However I am pretty certain that its the real thing. I haven't got much, probably enough for one portion.
 
Ekim said:
Given to me as a gift for my 30th - don't want to say how they got hold of it for fear of incrimination. However I am pretty certain that its the real thing. I haven't got much, probably enough for one portion.
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So am family member works in KFC. Simples :D


Yeah I said it. So what? :eek::D
 
Ekim said:
Given to me as a gift for my 30th - don't want to say how they got hold of it for fear of incrimination. However I am pretty certain that its the real thing. I haven't got much, probably enough for one portion.
Click to expand...

You've said more than you realise in this post.
 
I made fried chicken last Friday.

Soak chicken (chicken thighs and legs) in milk for a few hours.
Drain.
Dust in flour, paprika, cayenne pepper, salt, pepper
Deep fry at 175c for 12mins.

The other version I like is soaking it in condensed milk (was on man vs food or maybe triple D) and drain as little as possible, but this gives it a rich sweet flavour.

Either way I'm a, douse it in buffalo hot wing sauce, cos that's the way I roll.

So very similar to what that article says.
 
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Glaucus said:
I made fried chicken last Friday.

Soak chicken (chicken thighs and legs) in milk fir a few hours.
Drain.
Dust in flour, paprika, cayenne pepper, salt, pepper
Deep fry at 175c for 12mins.

The other version I like is soaking it in condensed milk (was on man vs food or maybe triple D) and drain as little as possible, but this gives it a rich sweet flavour.


Either way I'm a douse it in buffalo hot wing suave, cos that's the way I roll.

So very similar to what that article says.
Click to expand...

Damn that sounds good Glaucus!! :cool:
 
KFC chicken is pressure fried.

If you want to get really serious about fried chicken, then something like this would be a very good investment. http://www.amazon.co.uk/Kuhn-Rikon-Duromatic-Pressure-Frying/dp/B00004R8ZG

They used to have a device called the chicken bucket in the US. You can sometimes find them over here, although there are rumours about them being slightly unsafe. Namely failing locking mechanisms and then..........bang! Your buckets on the ceiling and hot oil everywhere.
 
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You'll need a pressure fryer.

Seriously though KFC chicken isn't great, there are a lot better recipes out there for decent fried chicken.

Always serve with collard greens, corn bread, grits and watermelon for dessert.
 
I'd never heard of a pressure fryer before now. Shows how little I know about deep-frying stuff.

I'm guessing it'll get you a more crispy skin in addition to cooking everything quicker?
 
Yeah, if you think of it like a pressure cooker (big old fashioned things your mum or nan might have had one) it holds in all the pressure, gets everything much hotter, pushes on the meat.

Great things pressure fryers.
 
pitchfork said:
Yeah, if you think of it like a pressure cooker (big old fashioned things your mum or nan might have had one) it holds in all the pressure, gets everything much hotter, pushes on the meat.

Great things pressure fryers.
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Sounds pretty awesome actually. If I had enough kitchen space spare I'd pick one up :)
 
Best fried chicken I have ever had was in NYC in a Korean place called Bonchon. The coating was like glass and the chicken really juicy. Every time I have fried chicken over here it is a greasy let down.
 
Youstolemyname said:
Best fried chicken I have ever had was in NYC in a Korean place called Bonchon. The coating was like glass and the chicken really juicy. Every time I have fried chicken over here it is a greasy let down.
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That's because the type of places uk buy fried chicken from are crape, either chains that are dreadful, or the places you only visit when drunk. In America they have far more independent places and places you would go any time if day. Kind of have to though as outside of major cities everything spread out so far, you wouldn't get drunk people walking past. Its also the reason they drive so much, everything really is miles apart. Once I visited it explained a lot if things we laugh at.
 
Tried it this evening, didn't have much luck.

First one I tried burnt pretty much immediately. Tried again with another piece at a lower heat, didn't burn straight away but came out looking burnt but edible. Tried one last piece in the oven with butter. Came out okish the powder has seemed to clump in places so was fairly strong. Still got some more so will give it another go another time.
 
Thomas Keller's fried chicken from Ad Hoc at home is the reason I bought a deep fat fryer, although Michael Rulhman who collaborated on the book also has what looks quite a good variation.
 
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