Welcome!!one!

Hallo, Grüß Gott, buongiorno, bonjour and “g’day”.


It’s your old pal Kit (Christof) Fennessy here, just returned from a month long tour of the Alps. I hope (plan) to give each city we visited a review, and pass on any eating tips or associated recipes I gleaned over the coming weeks, as we work our way through winter here.


I've been writing this blog with your help for nine years, and there's over a hundred recipes, restaurant reviews of Australia and around the world, and general gourmet articles in these pages for you to fritter away your idle hours. I hope you enjoy it, and please send me any feedback or suggestions about what you'd like to see herein through the feedback link at the bottom of posts.

Want to know more about me? Friend me on facebook, follow me on twitter, or even look me up on linkedin! (or just read this, and you'll get a pretty good idea, really...)


A big thank you, as always, to my sponsors at Blue Vapours (use them for all your design and advertising needs - we've just returned and are waiting for your call!).

Now, what's on the bill of fare today?

Tuesday, March 29, 2016

KFC – Kit’s Fried Chicken


The Original KFC Recipe

 Thankyou Google search engines.

Okay, so this is another variant recipe from one I found on the net, and a meal I just remembered after cooking onion rings recently.

I originally got a Southern Fried Chicken recipe off SBS’s Food Safari, the US series, about four years ago… and their recipe is not bad.  But it requires you to fry the chicken for so long in the oil that the outside is like a burnt brick in order to get the meat cooked all the way to the bone (perhaps they use smaller chickens / chicken pieces, and have the lard not too hot).  But nobody wants you eating raw chicken.

The super trick to this recipe is cutting up the chicken the day before and letting it soak in buttermilk, which keeps the chicken deliciously moist and tender.

Ingredients:

A chicken (for Easter, I used two, a large and a small one - free range, of course).

A container of Buttermilk (600 ml)

Two eggs

Two cups of flour

“11 secret herbs and spices”

The top two are the most important and really give the coating that “American fried chicken” flavour:
1.     Smoked paprika* - 2 tablespoons
2.     Dried tarragon* - 2 tablespoons

Then you use other types of pepper
3.     Sweet Hungarian paprika – 1 tablespoon
4.     Cayenne pepper – 1 teaspoon
5.     Ground chili powder – 1 teaspoon
6.     Black pepper – ½ tablespoon
7.     White pepper – 1 teaspoon

Then variously include flavour enhancers such as:
8.     Salt – 3 teaspoons
9.     Onion powder – 2 teaspoons
10. Garlic Powder – 2 teaspoons
11. White sugar (well this is an American recipe, so you have to put sugar in everything) – 2 teaspoons

You can also throw in other things, like mixed herbs (oregano, dried basil, etc.), or as I did on this occasion a concoction called “lemon pepper”.  You could probably even throw in MSG if you had any handy. On occasion, I’ve beaten the Colonel’s spices by six ingredients.

One block of lard (for frying) / Or vegetable oil if you want to be halal.

Method:


The first trick is to cut your chicken into pieces.  Use your kitchen shears for this, cutting off, variously:
  • Wings
  • Legs and thighs (Marylands, but separated)
  • Breast meat chunks: Use the shears to cut the entire breast off the back, and then with your biggest carving knife slice straight down the breast bone and through.  Then cut each breast half in half again. 

Save the discarded chicken spine for stock by putting it in a bag in the freezer.

Put the pieces into buttermilk to soak overnight.

Next day, beat the eggs in a small bowl, and in a large bowl combine the dry ingredients (flour and the 11 secret herbs and spices).

Dip the pieces of chicken in egg, then roll them in the "flour and herbs and spices" mix.

Heat the oil in a skillet, deep enough so that it comes half way up the sides of the chicken pieces.

Fry the pieces in small groups for three to four minutes or so on each side, until golden and delicious looking (but not overdone) and put on a wire rack to drain while you do the other pieces.  This takes some time and will require your vigilance.

To finish, put the wire rack covered in pieces of delicious KFC into the oven and bake at a moderate temperature (180 C / 350 F) for at least half an hour.  Remove and allow to rest for five minutes before serving.

I served this at Easter lunch with some success with corn bread (see Elizabeth Karmel’s recipe here), coleslaw, baked potatoes and Lucy’s green salad.

Seven tentacles out of eight, but a “sometimes” food.  Enjoy.

p.s. To see the SBS version, visit:

3 comments:

Mrs Lucy said...

Wow, I look so happy to be sitting in front of a tray of fried chicken!

And it was sooo tasty....

leaf (the indolent cook) said...

Looks great! That combination of herbs and spices sound fantastically flavourful.

Kit Fennessy said...

Late breaking news: I was talking to Bobby O'Kane (from the All Nations Hotel) yesterday, and he asked me if I ever include corn flour in the mix.
Apparently 40% of corn flour in your flour mix makes the oil a little messy, but it means the breading really sticks to the thing you're frying and it goes crispy and hard; most recommended for calamari.
Many thanks Bobby!