Curry Recipes Online
Curry Chat => Talk About Anything Other Than Curry => Topic started by: livo on October 29, 2014, 11:55 PM
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Well you never know what you'll find trekking around the WWW and I just happen to have stumbled upon what I think is the best home cooked fried chicken recipe I've ever seen, prepared and tasted. I'm not alone in this claim as my family, especially the young males, couldn't get enough of it.
It surprisingly came from my searching for different chicken kormas and I stumbled across this recipe on one of the Indian Cookery sites I found. Once I'm on a site for a particular thing I usually have a look around at what else they have to offer. This was a real side bonus.
I followed the recipe exactly first time and the results are outstanding even if it is a lot of work. Second time I sort of combined step 1 and 2 together and did the whole thing in a lot less time and really it didn't make too much difference. I also used my home made chicken seasoning but you could use whatever takes your fancy here.
Brilliant. I'll never buy fried chicken again.
http://khadizaskitchen.com/2014/03/06/crispy-fried-chicken/ (http://khadizaskitchen.com/2014/03/06/crispy-fried-chicken/)
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Looks good!
I will definitely give this one a try
Regards
Mickey
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Yea, looks awesome, i'll try this one too :) Thanks!
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It's a good one, and I prepared 2 kg of breast yesterday and we had it for dinner last night as I fed 10 people. This time my daughter asked for some to be done with less spice so I did, and it turned out pretty good as well. Same process but just omitted most (nearly all) of the spicing.
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fried chicken...mmmm...finger lickin good
here's some i made earlier
(http://www.curry-recipes.co.uk/imagehost/pics/88b464bac511460044fbda56c67ff347.JPG) (http://www.curry-recipes.co.uk/imagehost/#88b464bac511460044fbda56c67ff347.JPG)
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lookin' good there mojo. I love it cold as well.
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Could this be the real thing?
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Are you thinking what I think your thinking? Pretty close I'd say.
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that's looking excellent - timing couldn't be better as i've been trying to find a kfc-alike for a while now, i've tried the Kenny McGovern chicken (author of The Takeaway Secret range of books) and it was nice, and the kfc-challenge recipe that the Guardian website covered a few years back (http://www.theguardian.com/lifeandstyle/wordofmouth/2009/jul/24/kfc-secret-recipe-revealed (http://www.theguardian.com/lifeandstyle/wordofmouth/2009/jul/24/kfc-secret-recipe-revealed)).
thanks for the share
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I wasn't going to suggest that this is a KFC copy but obviously others feel the same way I did when I first tried it. Over many years I have tried many copycat recipes and found them, by and large, to be way off. Most seem to be put together by anybody who could think of 11 different herbs and spices and some are just plain dreadful. There is even a website supposedly dedicated to the product and my multiple attempts to join the forum failed. I'm not sure if it's a tease or what? I Can provide the link if anybody's interested. You can read some things but not participate at all without membership.
I felt, immediately upon eating this chicken, that this was a big step in the general direction and I'm sure a little tweaking will come up with a very close result. I added a little cumin into final flour mix of my last batch and as I said, also made a less spiced one as well. I think the addition of a few chicken friendly Herbs rather than more spice may help but only in small amount.
Of course there is one thing that most of us will not be able to do and that is Pressure Fry.
I've been combining steps 1 and 2 and doing the whole prep in a couple of hours with results that don't seem to differ much from the full outlined prep so you can short cut it if pressed for time.
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Tried this - didn't really work. The double coating thing is what I mean. Coated, dipped into chilled water and most of the coating fell straight off! Anyone got tips on building up a nice thick crumbly coating as shown in the link because dunking into water doesn't seem to be the thing.
But grinding cornflakes into powder and adding with the flour and spices made a super amazing good tasty coating so there is a tip for you. Ratio about 1 part cornflakes to 3 parts flour.
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Funnilly enough that's why I haven't tried this yet- just that little bit of the recipe made me stop: i.e., coating it, and then dipping in water???? That's what I thought would happen Svenska. Maybe s/he got it the wrong way round or something? Dip in water to make the coating stick better?
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Try a wet batter using a mixture of plain and cornflour instead of dry seasoned flour before crumbing.
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So don't dip in water at all then? Cheers!
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i'm wondering if it's double-dipping, like in the guardian page recipe i referenced above? roll in flour mixture, dip, then roll again to get a thicker, even and crispy coating?
see here, there's a video http://www.theguardian.com/lifeandstyle/wordofmouth/2009/jul/24/kfc-secret-recipe-revealed (http://www.theguardian.com/lifeandstyle/wordofmouth/2009/jul/24/kfc-secret-recipe-revealed)
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Right! I remember seeing a YT vid (one of the zillion all claiming to crack the KFC recipe, no idea which one) in which he reckoned that the trick (or, a trick) was to double dip- when frying. So deep fry a few minutes, remove and then refry. Does that make any sense you reckon?
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double-frying like folk do with chips? that could make the coating nice and crispy too, worth a try. i haven't done this chicken recipe yet, my chicken portions are defrosting in the fridge as i type, but when i did the guardian recipe a while back i did as the video shows - unless dipping in milk has some special quality that makes the coating stick to the chicken better than water does? ???
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Are you fying tonight then? Let's see how it goes!
Yeah, I wondered- milk does kind of go sticky as it dries doesn't it?
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i've already got supper planned for tonight but time permitting i'll do it tomorrow evening, that'll give me time to get rice flour or find something to substitute it for, fingers crossed cornflour would do the job cos i've got heaps of that!
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I've now made this 4 times, twice with water and twice without. If your worried about just do the first coating and fry. Having done double coating before I already knew that there is a step not mentioned in the recipe. After the first coat sit the pieces on a cake cooling rack to dry for a while before doing the second coat.
Also being water, it needs to be a real quick dip.
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I'm sure you could do this with just plain flour without to much change.
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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 :)
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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.
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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.
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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.
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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.
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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.
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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 :)
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http://www.today.com/id/32543431/ns/today-today_food/t/thomas-kellers-juicy-buttermilk-fried-chicken/#.VGPAYslXt8E (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
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Thanks sp
cant believe you beat Phil ;)
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we IT professionals are a competitive breed... ;)
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Could this be cooked in an air fryer?
I suspect I already know the answer, but I asked for a small deep fat fryer for Christmas and got an air fryer instead and don't want to appear ungrateful.
Cheers
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I did this Crispy Fried Chicken again last night. My son's girlfriend said after her first bite "mmmm. This is good chicken!" I just ate a piece cold as a snack. I agree with her assessment.
It is a bit of mucking about. In relation to Sverige's previous comment about the chilled water dip not working, it must be very cold water and it is just a quick plunge, then straight back into the breading flour. Don't get too hung up about it being neat. I actually took a few shortcuts through the recipe after the first marination and it still works out fine. I also double fried the pieces. First time for about 5 minutes at 160'C, kept warm in a 160'C oven between batches, then back in 170'C oil for another 3 - 4 minutes.