Zinged Kens CPL-7-10/2021

[mpmn04]

I had a batch of the above Kens recipe already made, so for something different I ground up a half batch of the H&S mix but did not add any salt, cornstarch, or flour to it. I then added it to the already made mix. The best batch of chicken I ever made! Indistinguishable from the KFC I remember from 20 yrs ago.  Can't wait to try the leftovers tomorrow.

Mike

[jwoz]

I think that recipe includes 6.0g of MSG, 2.625g of “extra” salt (in addition to the 48g that would be added separately) and 1.375g of garlic salt (not garlic powder). Were those ingredients in your “zing” mixture?

[mpmn04]

Jan 18, 2022 6:22:06 GMT jwoz said:

I think that recipe includes 6.0g of MSG, 2.625g of “extra” salt (in addition to the 48g that would be added separately) and 1.375g of garlic salt (not garlic powder). Were those ingredients in your “zing” mixture?

I made it a 200g recipe as follows:

Kens CPL7-10/2021 May 2021 new best ZINGED with 1.5 x H & S mix in 200g flour mix

*MSG 4.5g      White Pepper 4.5g

*Black Pepper 3g      fine flake salt 1.969g

Sage 1.031g      Coriander Powder 1.031g

Ginger Powder 1.031g      Cayenne Pepper .375g

Garlic powder .275g      Ground Clove 0.375g

Marjoram .094g      Star Anise 0.469g

Summer Savory 0.047g      thyme .047g

[jwoz]

Mike -

I mixed this up and cooked it this weekend. Thanks for pointing it out. Like you said, it's very good. I'll cook it again soon.

Jwoz

[jameslick]

I'm abit lazy right now, what would the measurements be for the whole "zinged" blend?

[jwoz]

I made the recipe exactly as written by Mike on the third post of this thread. He already did the math to increase the relevant ingredients by 50% (but do note that this is for 200g of flour).

[mpmn04]

Just so if anyone wants to cook this recipe, I'll post my cooking process in its detailed entirety.


Kens CPL7-10/2021 May 2021 new best ZINGED with 1.5 x H & S mix in 200g flour mix

*MSG 4.5g                    White Pepper 4.5g

*Black Pepper 3g           fine flake salt 1.969g

Sage 1.031g                 Coriander Powder 1.031g

Ginger Powder 1.031g    Cayenne Pepper .375g

Garlic powder .275g       Ground Clove 0.375g

Marjoram .094g             Star Anise 0.469g

Summer Savory 0.047g  thyme .047g


Grind all ingredients*except black pepper and MSG to a powder, then add together and place in airtight contaner for 24 hrs, shake occasionally, then add:

AP flour 180g      cornstarch 20g      fine salt 24g


Mix well, and shake occasionally before using (meld at least 2 hrs).


recommended: brine chicken (4 hr min) : 3.5 cups water 2 tsp Salt 2 tsp MSG 1 tsp poultry seasoning. When ready to cook, drain chicken and raise to room temperature.


Dip: beat 1 egg with 1 heaping TBSP cornstarch; beat until cornstarch is mixed completely. Dip chicken, then roll in flour mix.


Pressure frying: Heat oil to 345 F. With heat on highest setting, add chicken and open fry 1 min then cap. When rocker starts jiggling, turn heat down to med. Total cooking time about 12 min.

Finished cooking oil temp 260 F. Place cooked chicken on a wire screen. Cover it and place in 175 F oven for at least 30 min or so before eating.