Post by Ken_Griffiths on Mar 21, 2017 9:40:20 GMT
This one is based off of my original 1.0 and adjustments from the Flyer and the Gambler as well as thoughts, memories, recommendations and recollections from the friendly people here and Ellsworth's. There's a reason The_Colonel was reluctant to give up cinnamon. I've brought it back as a 'necessary' with this combination. Once I dropped allspice (thanks ed!)...well...don't take my word for it. Try it yourselves!
Hope you like it!
~Ingredients~
2-3 tsp Sugar, brown (I used the medium brown)
2 tsp Salt
1-2 tsp MSG (Optional. I don't use it)
1 1/2 - 2 tsp Black Peppercorns (may be adjusted to taste)
1 1/2 - 2 tsp White Peppercorns (may be adjusted to taste)
1/4 tsp Rosemary
1/4 tsp Basil
1/4 tsp Thyme
1/4 tsp Savory
1/4 tsp Tarragon
1/4 tsp Mint, crushed
1/8-1/4 tsp Cayenne, Red Bell, or Chili (may be adjusted to taste)
1/8 tsp Cinnamon
1/8 tsp Cloves, ground
Mix above spices with 1 cup Cake flour. Allow to meld with flour for 1 day for full potency.
~Optional KK2.0 service pack 1 (makes like 99-x)~
1/2 tsp Sage
1/2 tsp Coriander seed
Brine as with previous recipes.
Drain brine from chicken. Pat dry. Dip chicken pieces in cooking oil. Allow excess oil to drip from chicken. Dredge chicken in seasoned flour, making sure to press flour into chicken, until evenly coated. Tap off excess flour. Allow to set for 15 minutes before frying. May be repeated if desired.
Using oil instead of milk/egg gives the old school texture! Courtesy of The_Flyer =].
325F for 12 minutes (I deep fry)
Hope you like it!
~Ingredients~
2-3 tsp Sugar, brown (I used the medium brown)
2 tsp Salt
1-2 tsp MSG (Optional. I don't use it)
1 1/2 - 2 tsp Black Peppercorns (may be adjusted to taste)
1 1/2 - 2 tsp White Peppercorns (may be adjusted to taste)
1/4 tsp Rosemary
1/4 tsp Basil
1/4 tsp Thyme
1/4 tsp Savory
1/4 tsp Tarragon
1/4 tsp Mint, crushed
1/8-1/4 tsp Cayenne, Red Bell, or Chili (may be adjusted to taste)
1/8 tsp Cinnamon
1/8 tsp Cloves, ground
Mix above spices with 1 cup Cake flour. Allow to meld with flour for 1 day for full potency.
~Optional KK2.0 service pack 1 (makes like 99-x)~
1/2 tsp Sage
1/2 tsp Coriander seed
Brine as with previous recipes.
Drain brine from chicken. Pat dry. Dip chicken pieces in cooking oil. Allow excess oil to drip from chicken. Dredge chicken in seasoned flour, making sure to press flour into chicken, until evenly coated. Tap off excess flour. Allow to set for 15 minutes before frying. May be repeated if desired.
Using oil instead of milk/egg gives the old school texture! Courtesy of The_Flyer =].
325F for 12 minutes (I deep fry)