Post by willy on May 14, 2020 19:04:57 GMT
Sonofagun
The REAL Colonel Sanders Original Recipe.
Ron's attempt is great fried chicken, but nowhere close to the real thing.
Original Recipe Fried Chicken:
All measurements in teaspoons unless otherwise noted.
1 black pepper
1 white pepper
1/2 sage
3/8 ginger
1/4 coriander seed
1/4 summer savory
1/4 nutmeg
1/8 bay leaf
1/8 cayenne pepper
1/8 green cardamom
1/8 cloves
1 two to three pound frier chicken cut into pieces.
To 1 cup of cake flour, add 2 tsp salt, 1 tsp msg. Mix spice blend into flour and allow to absorb a minimum of 1 day.
Dip chicken pieces in 3/4 cup milk mixed with 1 egg. Roll and press into flour 7 times and tap 7 times to remove excess. Allow to set for 15 minutes.
Heat oil in pressure cooker to 375F. Gently drop in chicken pieces and cap lid. When steam escapes from regulator, turn temperature down to 250F and cook for 8 minutes.
Remove from oil and set on rack in 170 degree oven for 15 minutes to allow excess oil to drain.
Merry Christmas everyone!
---------------------------------------------------------------------------------
The above recipe is as close to Colonel Sanders' final blend as you can make. Although he purportedly finalized the 11 in the 40's, it wasn't until the early 50's that he added Monosodium Glutamate and decided to stop here. Salt and MSG were additives to the flour, and not counted as part of the original 11.
His original blend was first altered as early as 1964, when he sold Kentucky Fried Chicken to John Y. Brown. Extra Crispy was a deep fried product, not created by, nor sanctioned by the Colonel. It did not contain the original 11, and is most likely what was tested by William Poundstone.
By cooking the above recipe in your home kitchens, you will finally remember (or taste for the first time!) what Colonel Sanders intended his chicken to taste like.
Although pressure cooked is the way it is done at the restaurant, I have done it all 4 ways and the chicken always comes out great.
Pan frying is the way Colonel Sanders originally cooked it, until he found out a way to speed up the process by pressure frying. Deep frying will give you a crispier, 'drier' coating similar to Popeye's or KFC Extra Crispy. Just remember to brine the chicken if deep frying.
Brining will guarantee you super-moist and juicy chicken even if you deep fry. Here's the brine I used to use when deep frying this chicken:
2 Cups water
1 Tablespoon salt
1 Tablespoon white vinegar
Mix ingredients in a large Ziploc bag and add 8-10 pieces of chicken (1 chicken's worth). Make sure to brine at least 2 hours. I used to leave it overnight.
Deep fry for 12 minutes at 325F.
If pan-frying, place about 1/4 inch of oil in pan with tight-fitting lid. Fry each side on medium-low heat, covered for about 20 minutes each side. For crispier chicken, cook an additional 2-5 minutes per side uncovered.
If oven-baking, no need to brine. Just mix half milk and half cooking oil with the eggwash. When you flour the chicken, let it set about 15 minutes before putting in oven. The coating should be saturated before cooking. Cook for about 25 minutes per side in a 375F oven.
Even though you need to pressure fry if making 'authentic' KFC, all of the above methods will still give you the taste at home without the need for extra equipment.
NOTE: Remember to completely rinse and dry the chicken after brining. This will ensure the chicken will not come out too salty and also ensure the egg wash sticks properly.
GRAVY
2 Tbs. fried chicken 'drippings' (the strained out, fallen off bits of coating after frying)
2 Tbs. seasoned flour (same flour used in the coating)
2 cups skim milk (or 1 cup whole milk, 1 cup water)
1 pinch of nutmeg
1 pat of butter (or 1 Tbs of oil from the cooking)
Melt butter in pan over medium heat. Combine drippings (cracklings), seasoned flour and make a roux. Keep whisking until the color turns chocolate brown. All the flour must cook to avoid the raw flour taste.
Gradually add the milk while constantly whisking. Keep stirring until the gravy thickens. The gravy will be thin at first, then all of a sudden it will thicken. Do not let it get too thick. It should be slightly lumpy and still run off a spoon.
Requires a little practice to get it perfect, but is very easy to achieve. Colonel Sanders wanted the gravy to be so good, that people would throw the chicken away! He also claimed that KFC had turned his original gravy into wallpaper paste.
Serve with chicken, mashed potatoes and biscuits.
Enjoy!
The REAL Colonel Sanders Original Recipe.
Ron's attempt is great fried chicken, but nowhere close to the real thing.
Original Recipe Fried Chicken:
All measurements in teaspoons unless otherwise noted.
1 black pepper
1 white pepper
1/2 sage
3/8 ginger
1/4 coriander seed
1/4 summer savory
1/4 nutmeg
1/8 bay leaf
1/8 cayenne pepper
1/8 green cardamom
1/8 cloves
1 two to three pound frier chicken cut into pieces.
To 1 cup of cake flour, add 2 tsp salt, 1 tsp msg. Mix spice blend into flour and allow to absorb a minimum of 1 day.
Dip chicken pieces in 3/4 cup milk mixed with 1 egg. Roll and press into flour 7 times and tap 7 times to remove excess. Allow to set for 15 minutes.
Heat oil in pressure cooker to 375F. Gently drop in chicken pieces and cap lid. When steam escapes from regulator, turn temperature down to 250F and cook for 8 minutes.
Remove from oil and set on rack in 170 degree oven for 15 minutes to allow excess oil to drain.
Merry Christmas everyone!
---------------------------------------------------------------------------------
The above recipe is as close to Colonel Sanders' final blend as you can make. Although he purportedly finalized the 11 in the 40's, it wasn't until the early 50's that he added Monosodium Glutamate and decided to stop here. Salt and MSG were additives to the flour, and not counted as part of the original 11.
His original blend was first altered as early as 1964, when he sold Kentucky Fried Chicken to John Y. Brown. Extra Crispy was a deep fried product, not created by, nor sanctioned by the Colonel. It did not contain the original 11, and is most likely what was tested by William Poundstone.
By cooking the above recipe in your home kitchens, you will finally remember (or taste for the first time!) what Colonel Sanders intended his chicken to taste like.
Although pressure cooked is the way it is done at the restaurant, I have done it all 4 ways and the chicken always comes out great.
Pan frying is the way Colonel Sanders originally cooked it, until he found out a way to speed up the process by pressure frying. Deep frying will give you a crispier, 'drier' coating similar to Popeye's or KFC Extra Crispy. Just remember to brine the chicken if deep frying.
Brining will guarantee you super-moist and juicy chicken even if you deep fry. Here's the brine I used to use when deep frying this chicken:
2 Cups water
1 Tablespoon salt
1 Tablespoon white vinegar
Mix ingredients in a large Ziploc bag and add 8-10 pieces of chicken (1 chicken's worth). Make sure to brine at least 2 hours. I used to leave it overnight.
Deep fry for 12 minutes at 325F.
If pan-frying, place about 1/4 inch of oil in pan with tight-fitting lid. Fry each side on medium-low heat, covered for about 20 minutes each side. For crispier chicken, cook an additional 2-5 minutes per side uncovered.
If oven-baking, no need to brine. Just mix half milk and half cooking oil with the eggwash. When you flour the chicken, let it set about 15 minutes before putting in oven. The coating should be saturated before cooking. Cook for about 25 minutes per side in a 375F oven.
Even though you need to pressure fry if making 'authentic' KFC, all of the above methods will still give you the taste at home without the need for extra equipment.
NOTE: Remember to completely rinse and dry the chicken after brining. This will ensure the chicken will not come out too salty and also ensure the egg wash sticks properly.
GRAVY
2 Tbs. fried chicken 'drippings' (the strained out, fallen off bits of coating after frying)
2 Tbs. seasoned flour (same flour used in the coating)
2 cups skim milk (or 1 cup whole milk, 1 cup water)
1 pinch of nutmeg
1 pat of butter (or 1 Tbs of oil from the cooking)
Melt butter in pan over medium heat. Combine drippings (cracklings), seasoned flour and make a roux. Keep whisking until the color turns chocolate brown. All the flour must cook to avoid the raw flour taste.
Gradually add the milk while constantly whisking. Keep stirring until the gravy thickens. The gravy will be thin at first, then all of a sudden it will thicken. Do not let it get too thick. It should be slightly lumpy and still run off a spoon.
Requires a little practice to get it perfect, but is very easy to achieve. Colonel Sanders wanted the gravy to be so good, that people would throw the chicken away! He also claimed that KFC had turned his original gravy into wallpaper paste.
Serve with chicken, mashed potatoes and biscuits.
Enjoy!
