Topic: Side bonus. Best ever fried chicken recipe!!!

[livo]

I'm sure you could do this with just plain flour without to much change.

[sp]

Did a half-portion to test; couldn't find rice flour so used more plain as suggedted, thanks, double-dipped with batter rather than water.  Very nice, bit of a faff but would do again.  I mostly do the southern-fried types of chicken but from limited exposure this is very kfc-alike.  Good find

[Sverige]

I'm doing chicken nuggets tonight, using a chicken breast cut up into pieces and just rolled in the seasoned flour, then into a batter made with seasoned flour and water, then back into the seasoned flour. Well that's the basic plan anyway, will let you (y'all?) know how it turns out and whether the colonel would have been proud.

[livo]

I'm doing chicken nuggets tonight, using a chicken breast cut up into pieces and just rolled in the seasoned flour, then into a batter made with seasoned flour and water, then back into the seasoned flour. Well that's the basic plan anyway, will let you (y'all?) know how it turns out and whether the colonel would have been proud.

I'm sure you'll like it.  It is a bit of fluffing about to do it fully as described.  And really, I don't think that all the extras make a total difference to the finished cook.

Main thing is with deep frying your oil temperature. If you have a controller 160'C for off bone or 150'C and cook slightly longer for on the bone.  You want to make sure it's cooked right through before the breading / flour coat is too cooked.

[Sverige]

Yeah it should be ok. My seasoned flour tastes super good with the addition of ground cornflakes in a 1:3 ratio with the flour. And then I also added spices: black pepper, salt, msg, garlic powder, star anise, pre-made fajita mix, paprika, dried mixed herbs, turmeric, sugar.  It really looks like a KFC coating when it's on the chicken.

[JerryM]

I still regularly make LFC (posted). It quick and easy. It only uses White pepper as spice. It's not KFC taste but not bad.

Would appreciate any suggestions on what additional spices for defo need adding to get closer to KFC.

I do think the fat from the skin is a big factor in the taste which i don't fancy for home cook.

[Sverige]

Worked well, I just made the seasoned flour into a thick batter and dragged the chicken pieces through it then into extra seasoned flour to build the coating up. Then deep fry at 155C for 4 mins and a rest in an oven at 80C for ten minutes to drain the oil onto absorbing papers.  Pretty delicious but I think I probably prefer chicken drumsticks in this coating, the nuggets don't have much flavour apart from the coating. Chicken with bone has better taste and of course a drumstick has built in handle for eating with.

[Micky Tikka]

Must try this
And I must try Thomas Keller's Juicy buttermilk fried chicken
I have the book which is very good
The recipe is on the web
I would copy and paste it but I cant          Phil help 

[sp]

http://www.today.com/id/32543431/ns/today-today_food/t/thomas-kellers-juicy-buttermilk-fried-chicken/#.VGPAYslXt8E

Ingredients

• Two 2 1/2- to 3-pound chickens (see note on chicken size)

For dredging and frying

• Peanut or canola oil for deep-frying
• 1 quart buttermilk
• Kosher salt and freshly ground black pepper

For coating

• 6 cups all-purpose flour
• 1/4 cup garlic powder
• 1/4 cup onion powder
• 1 tablespoon plus 1 teaspoon paprika
• 1 tablespoon plus 1 teaspoon cayenne
• 1 tablespoon plus 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• Ground fleur de sel or fine sea salt
• Rosemary and thyme sprigs for garnish

For the chicken brine

• 5 lemons, halved
• 24 bay leaves
• 1 bunch (4 ounces) flat-leaf parsley
• 1 bunch (1 ounce) thyme
• 1/2 cup clover honey
• 1 head garlic, halved through the equator
• 3/4 cup black peppercorns
• 2 cups (10 ounces) kosher salt, preferably Diamond Crystal
• 2 gallons water

Preparation

For the brine (makes 2 gallons) The key ingredient here is the lemon, which goes wonderfully with chicken, as do the herbs: bay leaf, parsley and thyme. This amount of brine will be enough for 10 pounds.

Combine all the ingredients in a large pot, cover, and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely, then chill before using. The brine can be refrigerated for up to 3 days.           

For the chicken Cut each chicken into 10 pieces: 2 legs, 2 thighs, 4 breast quarters, and 2 wings. Pour the brine into a container large enough to hold the chicken pieces, add in the chicken, and refrigerate for 12 hours (no longer, or the chicken may become too salty).

Remove the chicken from the brine (discard the brine) and rinse under cold water, removing any herbs or spices sticking to the skin. Pat dry with paper towels, or let air-dry. Let rest at room temperature for 1 1/2 hours, or until it comes to room temperature.

If you have two large pots (about 6 inches deep) and a lot of oil, you can cook the dark and white meat at the same time; if not, cook the dark meat first, then turn up the heat and cook the white meat. No matter what size pot you have, the oil should not come more than one-third of the way up the sides of the pot. Fill the pot with at least 2 inches of peanut oil and heat to 320 degrees F. Set a cooling rack over a baking sheet. Line a second baking sheet with parchment paper.

Meanwhile, combine all the coating ingredients in a large bowl. Transfer half the coating to a second large bowl. Pour the buttermilk into a third bowl and season with salt and pepper. Set up a dipping station: the chicken pieces, one bowl of coating, the bowl of buttermilk, the second bowl of coating, and the parchment-lined baking sheet.

Just before frying, dip the chicken thighs into the first bowl of coating, turning to coat and patting off the excess; dip them into the buttermilk, allowing the excess to run back into the bowl; then dip them into the second bowl of coating. Transfer to the parchment-lined pan.

Carefully lower the thighs into the hot oil. Adjust the heat as necessary to return the oil to the proper temperature. Fry for 2 minutes, then carefully move the chicken pieces around in the oil and continue to fry, monitoring the oil temperature and turning the pieces as necessary for even cooking, for 11 to 12 minutes, until the chicken is a deep golden brown, cooked through, and very crisp. Meanwhile, coat the chicken drumsticks and transfer to the parchment-lined baking sheet.

Transfer the cooked thighs to the cooling rack skin-side-up and let rest while you fry the remaining chicken. (Putting the pieces skin-side-up will allow excess fat to drain, whereas leaving them skin-side-down could trap some of the fat.) Make sure that the oil is at the correct temperature, and cook the chicken drumsticks. When the drumsticks are done, lean them meat-side-up against the thighs to drain, then sprinkle the chicken with fine sea salt.

Turn up the heat and heat the oil to 340 degees F. Meanwhile, coat the chicken breasts and wings. Carefully lower the chicken breasts into the hot oil and fry for 7 minutes, or until golden brown, cooked through, and crisp. Transfer to the rack, sprinkle with salt, and turn skin side up. Cook the wings for 6 minutes, or until golden brown and cooked through. Transfer the wings to the rack and turn off the heat.

Arrange the chicken on a serving platter. Add the herb sprigs to the oil (which will still be hot) and let them cook and crisp for a few seconds, then arrange them over the chicken.

Note on chicken size: You may need to go to a farmers

[Micky Tikka]

Thanks sp
cant believe you beat Phil