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Post by silver on Aug 1, 2022 14:57:05 GMT
A Crispy_Like pure speculative wild guess:
175 grams AP Flour
28 grams Salt
25 grams Cornstarch
10 grams MSG
5 grams Double Acting Baking Powder
3.5 grams Dextrose Sugar Powder (max)
3 grams Unrevealed Spices (combined, max)
2 grams Onion Powder (max)
2 grams Canola Oil (max)
2 grams Unrevealed Spice Extratives (combined, max)
0.5 grams Annatto (or less)
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Post by roosternballs on Aug 4, 2022 2:24:27 GMT
A Crispy_Like pure speculative wild guess: 175 grams AP Flour 28 grams Salt 25 grams Cornstarch 10 grams MSG 5 grams Double Acting Baking Powder 3.5 grams Dextrose Sugar Powder (max) 3 grams Unrevealed Spices (combined, max) 2 grams Onion Powder (max) 2 grams Canola Oil (max) 2 grams Unrevealed Spice Extratives (combined, max) 0.5 grams Annatto (or less) Going to give it a try next batch. Annatto is interesting. I have it, and i use it mainly for turning food yellow, I wonder why KFC felt the need for it? Does their Extra Crispy method not golden brown the breading on its own? |
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Post by silver on Aug 4, 2022 9:25:06 GMT
As to the 3 grams of unrevealed spices plus 2 grams of unrevealed extracts (which would replace well more than 2 grams worth of real H&S) might I suggest this substitution for them:
3.0 grams White Pepper
3.0 grams Coarse Black Pepper
1.5 grams Coriander Seed
1.0 grams Ginger
0.75 grams Sage
0.50 grams Anise Seed
0.25 grams Summer Savory
0.25 grams Garlic Powder
0.25 grams Nutmeg
0.20 grams Clove
0.18 grams Cayenne Pepper
0.15 grams Mace
0.10 grams Cinnamon
I would then completely skip adding the onion powder, canola oil, extracts, and annatto. And I would add only 2 grams of sugar (as Dextrose powder if you have it, otherwise just grind Table Sugar) instead of 3.5 grams.
I presume Annatto is added to assure a uniform golden brown. If you have it, try about 0.25 grams. Otherwise don't worry about it. The 2 grams of sugar should provide brownness as the hot oil burns it.
Grind everything sans for the Flour, Cornstarch, and Coarse Black Pepper.
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hcjr
Junior Member
Posts: 54
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Post by hcjr on Aug 7, 2022 23:40:55 GMT
Try the method I posted on page 1. My chicken stays crispy even the next day out of the fridge. I use seasoned AP flour and 1 cup whole milk mixed with 1 large egg. I put the chicken in the flour just to create a dry surface and bang off any extra and place them on a rack. Then dip in milk/egg wash and back into flour, and I place a generous amount of flour on top of the piece/pieces of chicken and press down firmly. Then I flip the piece/pieces over, cover with flour and press firmly again. I repeat this flip and press 7 times and place back on the rack. Dredge all pieces and drop in fryer. If you want spicy, add cayenne to the chicken before you do the first flour dusting. Cayenne seems to burn if mixed into the seasoned flour as does onion powder and too much garlic powder.
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Post by roosternballs on Aug 8, 2022 4:12:33 GMT
Try the method I posted on page 1. My chicken stays crispy even the next day out of the fridge. I use seasoned AP flour and 1 cup whole milk mixed with 1 large egg. I put the chicken in the flour just to create a dry surface and bang off any extra and place them on a rack. Then dip in milk/egg wash and back into flour, and I place a generous amount of flour on top of the piece/pieces of chicken and press down firmly. Then I flip the piece/pieces over, cover with flour and press firmly again. I repeat this flip and press 7 times and place back on the rack. Dredge all pieces and drop in fryer. If you want spicy, add cayenne to the chicken before you do the first flour dusting. Cayenne seems to burn if mixed into the seasoned flour as does onion powder and too much garlic powder. I highly doubt it without something like trisol, evercrisp or cornstarch. By far the best long serve product i use for staying crisp is evercrisp, and it is even crisp covered and in the fridge the next day. But it browns quickly so i need to adjust the amount or the temp in which it starts to brown too quickly. Also, i dont use AP, i use cake flour, i have 100 pounds air tight sealed in a bunch of 5 gallon buckets, lol. Also, I dont use whole eggs, only egg whites and milk. 50/50 seems to be the perfect ratio to not clump the breading too much. Simple light dusting, then egg white / milk mixture, then breading dredge, rack and rest then light dusting again and into pressure fryer. |
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hcjr
Junior Member
Posts: 54
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Post by hcjr on Aug 8, 2022 23:56:32 GMT
Try the method I posted on page 1. My chicken stays crispy even the next day out of the fridge. I use seasoned AP flour and 1 cup whole milk mixed with 1 large egg. I put the chicken in the flour just to create a dry surface and bang off any extra and place them on a rack. Then dip in milk/egg wash and back into flour, and I place a generous amount of flour on top of the piece/pieces of chicken and press down firmly. Then I flip the piece/pieces over, cover with flour and press firmly again. I repeat this flip and press 7 times and place back on the rack. Dredge all pieces and drop in fryer. If you want spicy, add cayenne to the chicken before you do the first flour dusting. Cayenne seems to burn if mixed into the seasoned flour as does onion powder and too much garlic powder. I highly doubt it without something like trisol, evercrisp or cornstarch. By far the best long serve product i use for staying crisp is evercrisp, and it is even crisp covered and in the fridge the next day. But it browns quickly so i need to adjust the amount or the temp in which it starts to brown too quickly. Also, i dont use AP, i use cake flour, i have 100 pounds air tight sealed in a bunch of 5 gallon buckets, lol. Also, I dont use whole eggs, only egg whites and milk. 50/50 seems to be the perfect ratio to not clump the breading too much. Simple light dusting, then egg white / milk mixture, then breading dredge, rack and rest then light dusting again and into pressure fryer. |
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hcjr
Junior Member
Posts: 54
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Post by hcjr on Aug 9, 2022 0:01:02 GMT
Just saying try it... Fried gluten structure is crispier than fried low protein flour and high protein gets too hard. I've tried cake and pastry flour too, but never been happy with the results. You said yourself you like extra crispy. Or don't. Im happy with what I cook. Chase the dragon bro.
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Post by roosternballs on Aug 9, 2022 5:34:03 GMT
Just saying try it... Fried gluten structure is crispier than fried low protein flour and high protein gets too hard. I've tried cake and pastry flour too, but never been happy with the results. You said yourself you like extra crispy. Or don't. Im happy with what I cook. Chase the dragon bro. I chased the dragon, but my best results were just winging it with a temp of 165C for 12 minutes and using 30% evercrisp. It was a bit darker then i want but it stayed crisp for days. Again, i think the constant temp might have caused the over browning. But i wont drop down to the suggested 130C, thats Failure. |
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Post by willy on Aug 9, 2022 17:00:53 GMT
Colonel Harland Sanders thought that the "extra crispy" was an abomination, and demanded that KFC not list it as being "his" recipe.
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Post by silver on Aug 9, 2022 17:29:15 GMT
Colonel Harland Sanders thought that the "extra crispy" was an abomination, and demanded that KFC not list it as being "his" recipe. To my taste buds KFC Extra Crispy doesn't present any of the unique flavor/note of Original Recipe. If I want crispy I'm more likely to head to a Popeyes. But my son likes Extra Crispy. |
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Post by roosternballs on Aug 9, 2022 19:05:49 GMT
I like Original recipe too, dont get me wrong, its just that ive had a few times where by the time we got it home it was no longer Original recipe. It had turned into extra soggy. So we started getting extra crispy and just ended up preferring it over original recipe.
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Post by silver on Aug 9, 2022 19:16:31 GMT
I like Original recipe too, dont get me wrong, its just that ive had a few times where by the time we got it home it was no longer Original recipe. It had turned into extra soggy. So we started getting extra crispy and just ended up preferring it over original recipe. I'd probably be disappointed if my Original Recipe wasn't a bit soggy. That said, the last recipe I provided you (about 9 posts above) should give you an OR_Like taste, even if it is crispy. |
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Post by roosternballs on Aug 10, 2022 2:15:30 GMT
I like Original recipe too, dont get me wrong, its just that ive had a few times where by the time we got it home it was no longer Original recipe. It had turned into extra soggy. So we started getting extra crispy and just ended up preferring it over original recipe. I'd probably be disappointed if my Original Recipe wasn't a bit soggy. That said, the last recipe I provided you (about 9 posts above) should give you an OR_Like taste, even if it is crispy. I aprreciate it. I can't wait to try another recipe/method but my wife (and my arteries) can only handle soo much fried chicken per month. That said, you like soggy breading? |
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Post by silver on Aug 10, 2022 8:58:02 GMT
That said, you like soggy breading? It's a defining characteristic of the KFC OR that I grew up with, so yes! |
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Post by willy on Aug 10, 2022 20:45:33 GMT
This is another point of contention I have had in the past. Maybe it has to do with the location, but in the late 50s and early 60s, our KFC here was not soft and gooey. It got that way later, but not in the early days.
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