Kid Knievel Recipe 3.0

[Ken_Griffiths]

Ok, here's my latest (and greatest!) recipe to date:

~Kid Knievel 3.0~

1/ 2 tsp Black Tellicherry Peppercorns
2/ 1 tsp White Pepper
3/ 3/4 tsp Coriander seed
4/ 1/4 tsp Turmeric, ground
5/ 1/8 tsp Red, Cayenne or Chili Pepper
6/ 1/8 tsp Cinnamon
7/ 1/8 tsp Cloves
8/ 1/4 tsp Summer Savory
9/ 1/4 tsp Tarragon leaves
10/ 1/4 tsp Basil leaves
11/ 1/4 tsp Lemon Thyme (regular Thyme will do)

~Additives~

12/ 2 tsp Salt
13/ 1 tsp White Sugar
14*/ 1 tsp MSG (*optional I still don't use it)

~Wash~

15/ 1 Egg
16/ 1/4 cup Oil

~Brine~ (Only if deep frying. Make sure to rinse completely once brined)

17/ 3 tsp Herb & Spice mix
18/ 6 tsp White Vinegar

~Flour~
19/ 1 cup Cake or Self Rising flour

[Ken_Griffiths]

All past recipes known and created by Kid Knievel are shown below:

Posted: Sat Feb 19, 2011 3:09 pm Post subject: Kid Knievel - KK 1.0 - KK0121 Reply with quote
~Kid's Original Recipes~

KK 1.0:

1/ Sea salt 2 tsp
2/ Sugar, brown 2 tsp
3/ Black pepper 2 tsp
4/ Sage, rubbed 1/2 tsp
5/ Coriander seeds 1/2 tsp
6/ Rosemary leaves 1/2 tsp
7/ Cinnamon, ground* 1/8 tsp
8/ Cloves, ground* 1/8 tsp
9/ Savory leaves 1/8 tsp
10/ Tarragon leaves 1/8 tsp
11/ Red Cayenne pepper 1/8 tsp

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KK 1.1:

1/ Sea salt 2 tsp
2/ Sugar, brown 2 tsp
3/ Black & White* peppercorns 2 tsp each
4/ Sage, rubbed ½ tsp
5/ Coriander seeds ½ tsp
6/ Rosemary leaves ½ tsp
7/ Celery seed* ½ tsp
8/ Allspice, whole* ¼ tsp
9/ Savory leaves 1/8 tsp
10/ Tarragon leaves 1/8 tsp
11/ Red Cayenne pepper 1/8 tsp

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KK 1.2:

Sea salt 2 tsp
Sugar, brown 2 tsp

1/Black & White Pepper 2 tsp each
2/Sage, rubbed 1/2 tsp
3/Coriander seed 1/2 tsp
4/Rosemary leaves 1/2 tsp
5/Celery seed 1/2 tsp
6/Allspice, whole 1/4 tsp
7/Savory 1/8 tsp
8/Tarragon 1/8 tsp
9/Cayenne flake 1/8 tsp
10/Cloves, ground* 1/16 tsp
11/Cinnamon, ground 1/16 tsp

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KK 1.3:

Sea salt 2 tsp
Sugar, brown 2 tsp

1/Black Pepper- 2 tsp
2/White Pepper -2 tsp
3/Sage, rubbed -1/2 tsp
4/Coriander seed -1/2 tsp
5/Rosemary leaves -1/2 tsp
6/Celery seed- 1/4 tsp
7/Allspice, whole- 1/8 tsp
8/Savory- 1/8 tsp
9/Tarragon- 1/8 tsp
10/Cayenne flake -1/8 tsp
11/Cloves, ground* -1/16 tsp

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~KK 1.31~

3 Brown Sugar
2 Sea Salt

2 White Peppercorns
1 1/2 Black Tellicherry Peppercorns
1/2 Sage, rubbed
1/2 Coriander Seed
1/4 Rosemary Leaves
1/4 Red Bell Pepper, dehydrated
1/8 Savory Leaves
1/8 Tarragon Leaves
1/8 Celery Seed
1/8 Allspice, whole
1/8 Cloves, ground

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~KK2.0 "The One"~ As posted June 05, 2009

2-3 tsp Sugar, brown or white (I used the medium brown, suit to taste)
2 tsp Salt
1-2 tsp MSG (Optional. I don't use it at all)

1 1/2 - 2 tsp Black Peppercorns (may be adjusted to taste)
1 1/2 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 flake (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. The BEST Kentucky Fried Chicken recipe I have ever cooked. Check out Lumpy's review.

*Coat pieces in oil instead of egg/milk...WOW! Texture comes out beautiful, consistent every time.
*Use above mix with 1 Cup of Cake flour, no more, no less.

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~Optional KK2.0 service pack 1 (makes like 99-x)~

1/2 tsp Sage
1/2 tsp Coriander seed


Place ingredients in spice grinder, blender or mortar & pestle. Grind spices simultaneously to medium coarseness. Store in airtight container immediately. Store overnight for best results.

~Chicken Brine~

12/ Water 2-4 cups (enough to cover chicken)
13/ Salt 1 Tbs
14/ Sugar 1 Tbs
15/ Lemon Juice (white vinegar) 2 Tbs

Cut chicken into serving pieces. Dissolve ingredients in warm water. Soak chicken for a minimum of ½ an hour, overnight for best results. Buttermilk may be substituted if desired. If brining for less than 1-hour, replace salt with meat tenderizer. Crack thighbones before brining.

~Seasoned Flour~

16/ Cake & Pastry Flour 1 cup
17/ Spice Blend

Fold 11-spice blend into flour thoroughly. Good for 1 chicken.

~Milk & Egg Wash~

18/ Skim Milk 1 cup
19/ Egg 1
19B/ Cooking oil! I will do this from now on

Mix milk and egg thoroughly. Or just use cooking oil.

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~KK-X~ (This is the best one!)
Posted: Thu Sep 24, 2009 10:22 pm Post subject: KK-X

2 B. Pepper
1 1/2 W. Pepper

1/2 Sage
1/4 Savory
1/4 Tarragon
1/4 BAY LEAF (powdered it myself)

1/2 Coriander seed
1/4 Mustard seed
1/8 Green Cardamom
1/8 Nutmeg
1/8 Ginger

1 1/2 Salt
1 White sugar
1 MSG

1 Cup Cake/Pastry flour

1 Egg
1 Cup Milk
2 Tbs Vegetable oil (optional)

Grind spices. Mix spice blend with 1 cup cake/pastry flour. Whisk egg and oil and add milk once frothy.

Coat chicken pieces in egg wash. Roll in seasoned flour and press into chicken.

Pressure or deep fry as desired.

Enjoy!
~Kid Knievel

Cooking Procedure:

20/ Good quality fryer chicken 2-3 lb

Preheat lard, shortening or oil to 325 degrees F.

Drain brine from chicken. Pat dry. Dip chicken piece in milk & egg wash (or cooking oil only). Allow excess wash to drip from chicken. Dredge chicken in seasoned flour, making sure to press flour into chicken, until evenly coated. Tap off excess flour.

Deep fry chicken, 2-4 pieces at a time, until golden brown and thoroughly cooked through. 8-10 minutes. 10-12 minutes for thighs and drumsticks. Do not overcrowd!

Place cooked chicken pieces on rack in warm (160-170 degree F) oven to drain.

Place on paper towel immediately before serving.

Enjoy!

Kid Knievel

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Ok, here's my latest (and greatest!) recipe to date:

~Kid Knievel 3.0~

1/ 2 tsp Black Tellicherry Peppercorns
2/ 1 tsp White Pepper

3/ 3/4 tsp Coriander seed
4/ 1/4 tsp Turmeric, ground
5/ 1/8 tsp Red, Cayenne or Chili Pepper
6/ 1/8 tsp Cinnamon
7/ 1/8 tsp Cloves

8/ 1/4 tsp Summer Savory
9/ 1/4 tsp Tarragon leaves
10/ 1/4 tsp Basil leaves
11/ 1/4 tsp Lemon Thyme (regular Thyme will do)

~Additives~

12/ 2 tsp Salt
13/ 1 tsp White Sugar
14*/ 1 tsp MSG (*optional I still don't use it)

~Wash~

15/ 1 Egg
16/ 1/4 cup Oil

~Brine~ (Only if deep frying. Make sure to rinse completely once brined)

17/ 3 tsp Herb & Spice mix
18/ 6 tsp White Vinegar

~Flour~

19/ 1 cup Cake or Self Rising flour

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Posted: Sun Oct 18, 2009 2:10 pm
Ok folks, here's my BEST ONE to date! It is my take on the famous 'vials'.

The Vial Recipe!

1/2 sage
1/4 savory
1/4 bay (rosemary could be a candidate for this slot as well)

1/2 coriander seed
1/2 ginger (has to be MK or jamaican)
1/4 chili flakes
1/8 nutmeg
1/8 cloves
1/8 cardamom

2 black pepper (tellicherry)
1 white pepper (you may need to adust these to, to taste)

1 1/2 salt
2 msg

1 cup cake flour.

1 cup milk
1 egg


~Kid

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Posted: Tue Dec 29, 2009 12:36 pm
Ok folks.

Check this one out:

1 black pepper
1 white pepper

1/2 sage

1/8 coriander
1/8 ginger
1/8 savory
1/8 nutmeg
1/8 chili pepper
1/8 green cardamom
1/8 cloves
1/8 bay leaf

2 salt
1 msg

If you measure this one out, it works out to 4 1/2 teaspoons (1 1/2 Tablespoons) before salt.

There is something about this ratio that totally works for me. See if you think the same thing?

When I cooked this particular ratio, my mailman knocked on my door early in the morning. He goes,"Oliver, did you know that you can smell KFC all the way down the street? You DID know that right?"

Guess I do now!

~Kid


Hi all!

Can't stay long, but wanted to let you all know what I've been up to. Here it is:

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Posted: Tue Dec 29, 2009 4:52 pm
Post subject: Reese's Recipe #1

Hey KK your 12/29/09 recipe looks almost like Reese's Recipe #1

Reese Recipe #1

1. 3/4 White Pepper
2. 3/4 Black Pepper
3. 1/8 Bay Leaves
4. 1/8 Nutmeg
5. 1/8 Cardamom
6. 1/8 Ginger
7. 1/8 Sage
8. 1/8 Coriander
9. 1/8 Cloves
10. 1/8 Chili Flakes
11. 1/8 Savory

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Thu Dec 31, 2009 2:16 pm

Hi all!

Can't stay long, but wanted to let you all know what I've been up to. Here it is:

~KK2010~

1 cups Cake/Pastry flour

2 tsp Salt
1 tsp Msg

1 tsp Black Tellicherry Peppercorns
1 tsp White Peppercorns

1/2 tsp Sage

1/8 tsp Coriander Seed
1/8 tsp Jamaican Ginger
1/8 tsp Summer Savory
1/8 tsp Nutmeg
1/8 tsp Bay leaf
1/8 tsp Green Cardamom
1/8 tsp Chili Pepper (or Cayenne)
1/8 tsp Cloves

Enjoy!

Warmest regards,
~Kid Knievel

ps. This will make your street smell like old school Kentucky Fried Chicken
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Posted: Thu Jan 28, 2010 2:52 pm Post subject: KK0121
KK0121:

1 cup Cake/Pastry flour (or preferred)

2/3 cup milk
1 Egg

2 tsp Salt
1 tsp MSG

3/4 Black Pepper
3/4 White Pepper

1/2 tsp Sage
1/2 tsp Coriander seed
1/2 tsp Jamaican Ginger

1/4 tsp Bay leaf
1/4 tsp Nutmeg

1/8 tsp Savory
1/8 tsp Chili Powder (oops, not MK. I've been playing with this one. See what you think?)
1/8 tsp Green Cardamom
1/8 tsp Cloves

Thoughts:

-I found that more Coriander creates more 'note' than less Coriander. IMO
-I started experimenting with Chili Powder for fun. Mine contains: Chili Pepper, Paprika, Oregano, Cumin, Garlic
-The MK Ginger is different than anything I've used to date. But most similar to a Bulk Barn ginger I had from months ago.
-The MK Cloves smell like a cross between my 'normal' cloves and allspice. IMO
-The MK Coriander smells very intensely citrus (bergamot actually), with a strong hint of Anise. And it's not bitter. IMO
- I wonder if MK is lightly toasting or soaking their Coriander to make it more intense? Pure speculation.
-Current KFC reeks of cooked Coriander in my very humble opinion.

Notes:

-Very much increased flavour compared to my previous.
-Based ONLY on taste, and no hard evidence.
-This recipe creates 7 teaspoons of mix. Not sure why I'm stuck on this number, but whatever.
-My Coriander is a volume amount, not weight. So it's very possible I have more Coriander over Sage.

Can't wait to compare this with the others!!

~Kid