KFC Double Down

krooton · 2 May 2014 at 10:32

I bought a large amount of chicken breasts from Westin Gourmet.

I didn't realise that they would come in 2.5kg packs though.

So I have one of these packs defrosting, and hope to be able to make smaller packs of 2 breasts a piece, but I know that defrosting and refreezing meat isn't recommended.

So most of it is going to get cooked over this long weekend.

Curry one night for sure, but I have also decided to make home-made KFC Double Downs (I've been itching to try once since I heard about them, but the UK sucks).

I've found various 'deconstructed' recipes for KFC seasoning, and am fully aware that without a pressure fryer, it won't be the same, but also looking for member feedback on what seasoning works best if any of you have tried it?

krooton · 2 May 2014 at 14:17

pitchfork said:
You could just split the packs frozen?

Jam in a knife between breasts and twist, an old knife preferably - it won't do your blade any good.

Nope, it's 2.5kgs of breasts all vacuumed packed a single huge bag, basically a huge chunk of chicken-ice.

krooton · 2 May 2014 at 14:52

Liquid_Entity said:
He must have got them fresh and then thrown the pack in the freezer without thinking.

Correct!

In future, I am considering getting a vacuum sealer so I can make my own 2 breast packs. The savings over supermarket chicken will cover the cost of that pretty quickly.

The chicken is ace quality too!

krooton · 2 May 2014 at 15:03

I did consider that, but long term freezing of non-vacuumed stuff results in annoying ice crystals. :/

krooton · 4 May 2014 at 03:27

Not shabby, but the seasoning mix needed way more than the recipes suggested.

krooton · 6 May 2014 at 08:26

http://chowhound.chow.com/topics/640259

— 1 teaspoon ground oregano
— 1 teaspoon chili powder
— 1 teaspoon ground sage
— 1 teaspoon dried basil
— 1 teaspoon dried marjoram
— 1 teaspoon pepper
— 2 teaspoons salt
— 2 tablespoons paprika
— 1 teaspoon onion salt
— 1 teaspoon garlic powder
— 2 tablespoons Accent

But I didn't have access to Accent/MSG directly, so I used Aromat instead, substituting the Accent, some salt, and some garlic powder with it.

krooton · 6 May 2014 at 08:56

That would certainly be easier!