Post by Ken_Griffiths on Mar 21, 2017 9:55:30 GMT
Cut Chicken Pieces (notice the drumsticks are from a 1.8kg plus bird? It was all I could get. The cut up chicken was from a 1.25kg bird.
1. BRINE:
4 cups of water
1 tblsp of salt
2 tblsp of vinegar (white)
note to self: need more salt. Next batch will be 2 tblsp of salt.
2. DREDGE:
1/2 cup of full cream milk
1/4 cup of water
1 egg
note to self: will stick to this ratio but will increase based on amount of chicken I used.
3. EXTRA'S:
This will draw opinions but it had to be tried. BTW: I doubled the quantity for the amount of chicken.
3/4 cup cake flour (anchor)
1/4 plain flour
1/4 tsp MSG
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
3 tsp caster sugar
1/4 tblsp salt
note to self: do not use cake flour. For next batch change to 3/4 cup + 1/8 cup of plain flour (the proper fraction is there in my head but hey it is easier to do it this way!) Add 1/8 cup of corn flour. Increase salt to 1/3 tblsp.
4. 11 HERBS AND SPICES
1 tsp Black Pepper
2 tsp White Pepper
1/2 tsp Tarragon
1/2 tsp Mustard
1/4 tsp Bay Leaf
1/4 tsp Cloves
1/4 tsp Nutmeg
1/2 tsp Sage
1/8 tsp Mace
1/4 tsp Ginger
1/8 tsp Corriander
BeckinOz
______________________________________________
O.K, now to explain why I used these specific herbs and spices;
1.From doing minor research that nearly all of us have done before, it was pretty obvious that Harland Sanders was not a wealthy man. Learning to cook from a very young age with what was available in their kitchen has lead me to believe that the most basic pantry items were used in his chicken recipe.
2.Reading recipe books from the 1900's onwards (which are freely available as downloads on the net) and learning of his most favourite recipes, I wrote down the most common and recurring items that were used in these recipes.
3.My reason for using Bay Leaf in my recipe (which I have used long before it was mentioned here) was because of how prolific it was grown in the area. It would be easily obtained.
4.Harland Sanders loved his mother's Baked Ham recipe. This connected with me as I tend to use the same herbs and spices on pork as I do on chicken. To me they just both match!
In a couple of old recipe books around the same time as he would have been either just born or before, the main ingredients were:
Tarragon
Peppercorns
Cloves
Nutmeg
Bay Leaves
Mace
These are ingredients that have always attracted me when making OR.
5.The reasons I do not use Cardamom are as follows:
*The smell makes me sick
*I have trialled it many times in my batches and not even my dad likes it (he is the KFC connoisseur from the day it opened in Australia!)
*Cardamom was the third most expensive spice behind Saffron and Vanilla at the time (don't ask me what it is now, as I wouldn't know)
*The substitute for Cardamom can be Cloves and Nutmeg, which is what I already use in my batches.
6.All the dry mix makes the best gravy Very Happy
SOURCE: kfc.forumup.co.uk/viewtopic.php?t=1689&highlight=becinoz+recipe&mforum=kfc
1. BRINE:
4 cups of water
1 tblsp of salt
2 tblsp of vinegar (white)
note to self: need more salt. Next batch will be 2 tblsp of salt.
2. DREDGE:
1/2 cup of full cream milk
1/4 cup of water
1 egg
note to self: will stick to this ratio but will increase based on amount of chicken I used.
3. EXTRA'S:
This will draw opinions but it had to be tried. BTW: I doubled the quantity for the amount of chicken.
3/4 cup cake flour (anchor)
1/4 plain flour
1/4 tsp MSG
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
3 tsp caster sugar
1/4 tblsp salt
note to self: do not use cake flour. For next batch change to 3/4 cup + 1/8 cup of plain flour (the proper fraction is there in my head but hey it is easier to do it this way!) Add 1/8 cup of corn flour. Increase salt to 1/3 tblsp.
4. 11 HERBS AND SPICES
1 tsp Black Pepper
2 tsp White Pepper
1/2 tsp Tarragon
1/2 tsp Mustard
1/4 tsp Bay Leaf
1/4 tsp Cloves
1/4 tsp Nutmeg
1/2 tsp Sage
1/8 tsp Mace
1/4 tsp Ginger
1/8 tsp Corriander
BeckinOz
______________________________________________
O.K, now to explain why I used these specific herbs and spices;
1.From doing minor research that nearly all of us have done before, it was pretty obvious that Harland Sanders was not a wealthy man. Learning to cook from a very young age with what was available in their kitchen has lead me to believe that the most basic pantry items were used in his chicken recipe.
2.Reading recipe books from the 1900's onwards (which are freely available as downloads on the net) and learning of his most favourite recipes, I wrote down the most common and recurring items that were used in these recipes.
3.My reason for using Bay Leaf in my recipe (which I have used long before it was mentioned here) was because of how prolific it was grown in the area. It would be easily obtained.
4.Harland Sanders loved his mother's Baked Ham recipe. This connected with me as I tend to use the same herbs and spices on pork as I do on chicken. To me they just both match!
In a couple of old recipe books around the same time as he would have been either just born or before, the main ingredients were:
Tarragon
Peppercorns
Cloves
Nutmeg
Bay Leaves
Mace
These are ingredients that have always attracted me when making OR.
5.The reasons I do not use Cardamom are as follows:
*The smell makes me sick
*I have trialled it many times in my batches and not even my dad likes it (he is the KFC connoisseur from the day it opened in Australia!)
*Cardamom was the third most expensive spice behind Saffron and Vanilla at the time (don't ask me what it is now, as I wouldn't know)
*The substitute for Cardamom can be Cloves and Nutmeg, which is what I already use in my batches.
6.All the dry mix makes the best gravy Very Happy
SOURCE: kfc.forumup.co.uk/viewtopic.php?t=1689&highlight=becinoz+recipe&mforum=kfc