Curry Recipes Online
Curry Chat => Talk About Anything Other Than Curry => Topic started by: Unclebuck on September 28, 2009, 09:40 PM
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These guys are dedicated to KFC and that taste
They reckon they have got 10 of the 11 secret herbs and spices cracked!
Good site for other American recipes also
http://kfc.forumup.co.uk/ (http://kfc.forumup.co.uk/)
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Well that was an interesting 20 minute browse...
10 of the 11 herbs and spices cracked!
Its comforting to see that there are other sad b******s going to these sort of lengths to crack their takeaway food of choice!
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i'll have a good read through too at the w/e.
mind u my LFC is not bad at all. the kids actually prefer it.
only 1 off special ingredient used as well!
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These guys are dedicated to KFC and that taste
They reckon they have got 10 of the 11 secret herbs and spices cracked!
Good site for other American recipes also
http://kfc.forumup.co.uk/ (http://kfc.forumup.co.uk/)
Just had a quick look at this site this morning and will take a longer look later, but in all those 10 out of 11 spices, does it anywhere give quantities?
All my kids love KFC and if I could crack that for them, I'd be a Carlsberg Dad!! lol :)
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There is a sticky post where a guy puts down each of his 27 experiments including quantities. They seem to get progressively better.
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I got this a while back on the tinternet.
Seemingly was found in the Colonels house but KFC deny it. Myth probably but the mix works.
2 cups Plain Flour
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Heres one of the latest recipes from the KFC Forum including the 10 definate Herbs and Spices plus the best guess of the 11th so far , you Brine the chicken for 2- 24 hours in the fridge then rinse it and dry it with kitchen roll then dip it in the eggwash let the excess drip off, then roll and press in the flour mix and shake off excess flour , then deep fry at 180 for about 7-8 mins
Chicken~
1 whole chicken, cut in pieces to KFC spec i.e. bone in and skin on including breasts (or 8-10 legs and thighs)
~Flour Mix~
2 cups self-raising cake/pastry flour
1 tbsp Sugar, light brown
1 tbsp Salt
2 tsp MSG
~Spice Mix~
2 tsp Black Peppercorns, medium ground (s)
2 tsp White Pepper, fine ground (s)
1 tsp Ginger, Jamaican (if available), fine ground (s)
3/4 tsp Sage, fine ground (h)
1/2 tsp Bay Leaves, ground (h)
1/2 tsp Chili Flakes, ground (s)
1/2 tsp Coriander Seed, ground (s)
1/2 tsp Summer Savory Leaves, ground (h)
1/4 tsp Cardamom Seed, Green, ground (s)
1/4 tsp Cloves, fine ground (s)
1/4 tsp Nutmeg, fine ground (s)
~Brine~
4 cups Water
1 tbsp Vinegar
1 tbsp Salt
1 tbsp Sugar
1 tbsp MSG
Brine the chicken for at least 2 hours.
~Egg Wash~
1/2 cup 2% Skim Milk
1 Whole egg, beaten
I should add that these guys are attemting to replicate the Origonal Recipe as the Colonel intended us all to enjoy and not the tasteless crap that KFC Corp have been serving us up since the early 1970's.
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thats a lot of legs and thighs off one chicken isnt lol
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thats a lot of legs and thighs off one chicken isnt lol
Maybe so, but have you seen the way they produce chicken these days? Look HERE (http://www.downthelane.net/broiler.php), believe me if they could manufacture a 10 legged chick they would!
Regards
CoR
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Anyone been back on here lately? I do fancy another KCF adventure.
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Funny that you mention this UB.
I just bought a pressure cooker, for the purpose of making curry base.
While thinking about "other uses", I thought of the KFC forum recipes, as they seem to use a pressure cooker.
I might give fried chicken a go...
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Josh allen 2000 how the beg are you doing? I still do your pilau rice you know, its simples!
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I just bought a pressure cooker, for the purpose of making curry base.
While thinking about "other uses", I thought of the KFC forum recipes, as they seem to use a pressure cooker.
I might give fried chicken a go...
There are dire warnings on the Internet as well as within most pressure cooker instructions about NOT using a normal pressure cooker as a pressure fryer, i.e. cooking with oil instead of water.
I took big precautions and survived but you should be aware of the risks.
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Yes George, I just remembered that a pressure fryer is a different beast. I'll do some research, but if it seems to be a non-starter, I won't try it.
BTW - the KFC forum seems to have finally cracked the 11 herbs and spices. Last time I checked, they were stuck on the last few. If only BIR cooking had a finite end goal like that!
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i know from working as a chef for the past 30 yrs guys is that your kfc and other know fried chicken places fry there chicken in a type of pressure cooker deep fat frier i think u can get a domestic type of 1 but they are very expensive :) ( ivan)
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For KFC-like chicken (soft and tender, coating fried enough but not too much, moist and not too greasy) you can use this cooking method:
- use a trivet in a pressure cooker to steam (not boil) chicken portions in chicken stock for 25 mins at pressure. This means you're pressure cooking the chicken in steam.
- let the chicken cool
- make a wash of 2 parts buttermilk to one part egg white with 1 tsp vanilla essence per 250ml of wash
- dip chicken pieces in wash, then your breading mix, then wash then breading and rest for 2 hours in fridge till chicken has a wet appearance (no dry spots)
- deep fry 160C for 3 mins
- rest in low oven at 80C for 20 mins to warm thru
You'll have to use your choice of breading mix (refer to the KFC forum or improvise) but as a rule of thumb to one cup of flour add 1 tbsp sugar, 1 tbsp salt, 1 tbsp msg, 2 tbsp mixed spices and herbs (pepper, sage, savory, ginger, coriander, cardamon, bay, cayenne, etc). Some well crushed cornflakes adds a nice texture to the coating but at the expense of absorbing more oil, so use judiciously.
In my experience anyone playing around trying to replicate kfc isn't short of their own ideas of what the spice mix should be, so knock yerself out! The cooking method is sound and makes the tenderest chicken without an over fried coating as happens if you try to deep fry coated chicken from raw. Don't fill your pressure cooker with oil unless you like hospital.
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Donald,
Much appreciate the detail help on this.
The x2 coating is something I must try.
I've settled on using breast chunks and only use heavy White pepper for spice.
Would steaming bone meat in a pan work.
Any details of the mix you use would be appreciated. Sounds like we have most of what's needed in our curry stock
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I should add that these guys are attemting to replicate the Origonal Recipe as the Colonel intended us all to enjoy and not the tasteless crap that KFC Corp have been serving us up since the early 1970's.
How did they change it, do you know?