I fancied making some SFC last week so bought some chicken legs (cut them down into drumsticks and thighs) and had a few attempts.
The first was to soak the chicken in milk & hot sauce, then dredge in seasoned flour, then deep fry.
It was nice, crispy, but didn't have that KFC type batter.
So the next try was this
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Season the chicken, then soak in buttermilk, then dredge in seasoned flour.
This was very nice. Moist chicken and a crispy coating (I think I over fried it by a couple of minutes).
The third recipe was a combination. I soaked the chicken in milk & hot sauce, then put through a light coating of beaten egg and then through seasoned flour.
This was very nice.
The spices I used were
Hot sauce -
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All Purpose seasoning -
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Cajun seasoning -
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paprika, cayenne, salt & pepper
With the exception of the hot sauce and Cajun seasoning, I would definitely use your recipe. Did you precook the chicken or sear it before the coating and the frying?
I do have the actual KFC recipe but I haven't used it in a long time.
The chicken was raw but I understand that soaking it in buttermilk overnight tenderises it. Out of the few attempts the one that had the chicken marinated overnight was the most moise and tenderest, if not the best coating.
I used the all purpose seasoning and cajun because I didn't have onion powder/salt and garlic powder/salt which seem to be standard in most recipies. I think between the two there are onion and garlic in them. In one of the recipes I also added a dash of garlic sauce.
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I can't remember which though. Maybe I should have kept a record
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(11-06-2009 08:55 PM)Teluria Wrote: Guests cannot see links in the messages. Please register to forum by clicking here to see links.I do have the actual KFC recipe but I haven't used it in a long time.
How about giving us the KFC recipe Tel please!
I'll post it in a separate recipe thread.
Guests cannot see images in the messages. Please register to forum by clicking here to see images. The reason I haven't used this particular recipe is because it involves a pressure cooker. However, using Degs marinading idea, it may make up for lack of a pressure cooker.
I really love that idea of marinading the chicken over night in buttermilk. I am definitely going to do that the next time I have some raw chicken. I will then try your recipe, but unfortunately without the hot sauce or cajun seasoning. Fortunately, its easy for me to find garlic powder/salt and onion powder/salt and I keep them on hand.
I'm into battering stuff at the moment. Last night I had chicken fried steak and tonight i'm having chicken fried pork ribs
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The technique i'm using is to marinade the meat in a dry rub, then coat with beaten egg (with a little milk) and then dredge in seasoned flour.
The only difference is that I haven't soaked the meat in buttermilk as I did with the chicken.
I have pre-cooked the ribs though. I put them in a low oven on a rack with water in the bottom and foil over the top and slowly cooked for 1 hour. I did this instead of poaching them as I was worried about loosing all the marinade.
They seem cooked though and so just need egging, floured and deep fried, then covered in sticky bbq sauce
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Both sounds really really good. Last night I cooked and treated myself to some beer batter tripe. It was good.
Those ribs look mighty tastey, Degsy. What is the side that you have with it?
It was a homemade flatbread
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and a simple salad of lettuce, red onion and red cabbage (grated/sliced very thinly and marinated in red wine venegar, sugar, water then drained - put in the microwave for 1 minute to quicken the marinading)
I have never heard of putting a salad in the microwave to quicken the marinading. What a great idea.
Only for the red cabbage otherwise I find it too "raw" and bitter. If you put it in a bowl with some vinegar, a little suger if wanted and cover with water then nuke it for a couple of minutes. Take it out and either put in to a bowl of cold water or rinse/drain it under cold water then dry it. You then get a nice slighty pickled red cabbage for your salad
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Thank you, Degsy. I am definitely going to make this side using your recipe and your tips.
After seeing another method used on Man v. Food, I had another crack at SFC over the weekend.
The method was to marinade the chicken in a dry rub for 24 hours then double dip.
Seasoned flour > buttermilk > seasoned flour > deep fry
It seemed to work very well, although the batter was extra crispy, possibly a little too crisp but that could be worked out with the frying temp.
Also, I cooked this after a day on the drink so I may have either been over cautious to get it cooked or possibly forgot about it and left it in too long
Obviously I didn't have the spice recipe from the restaurant in the show so I made two batches. The first used Nando's peri peri spice rub and the second was a smokey BBQ rub. Both bulked up with s&p and some cajun seasoning.
Tried the peri peri last night and as far as I remember it was very nice Will try the BBQ tomorrow.
Degs', is you middle names Gordon Ramsay?
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Okay - that is really good to know about marinading in the dry rub. I had to laugh about your trying the peri perio last night "and as far as you could remember"
Guests cannot see images in the messages. Please register to forum by clicking here to see images. I will be very interested to hear how you like or dislike the BBQ version of it.
I met to tell you that I did make your side of salad and used the microwave for marinading as you suggested and I really enjoyed it.
Man V Food - I get such a kick out of that show when I can catch it.
(05-31-2010 04:34 PM)Teluria Wrote: Guests cannot see links in the messages. Please register to forum by clicking here to see links.Okay - that is really good to know about marinading in the dry rub. I had to laugh about your trying the peri perio last night "and as far as you could remember" Guests cannot see images in the messages. Please register to forum by clicking here to see images. I will be very interested to hear how you like or dislike the BBQ version of it.
I met to tell you that I did make your side of salad and used the microwave for marinading as you suggested and I really enjoyed it.
Man V Food - I get such a kick out of that show when I can catch it.
Cooking the rest of it tonight and should be mostly sober so should be able to give a better verdict
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