Kfc Fried Chicken Ultimate 1970s Original KFC Clone fillets.
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Composition - Kfc Fried Chicken Ultimate 1970s Original KFC Clone fillets:
- Give of main ingredients.
- Require 6 medium for freerange chicken breast fillets.
- Give 1/2 liter for full cream milk or buttermilk.
- Prepare 1 1/3 liter - peanut oil.
- Need 6 quart for pressure fryer (not cooker).
- Give 1 of metal rack.
- Provide 1 long tongs.
- You need 1 - deep oven pan.
- Prepare 1 hot oil thermometer.
- Prepare of 11 Secret Herbs and Spices.
- Require 3 tsp white pepper.
- Require 3 tbsp tellicherry black peppercorns.
- Give 1 tbsp of red dried chilli flakes.
- Provide 3 tsp - ground sage.
- Need 2 tsp of mustard powder.
- Prepare 2 tsp of smoked paprika.
- Give 2 tsp dried rosemary.
- Provide 2 tsp dried thyme.
- Give 1 tsp cumin.
- Require 1 tsp celery salt.
- Give 1/2 of crumbled bayleaf.
- Give - Additives.
- You need 3 cup - self raising flour.
- Need 3 tsp msg / accent.
- You need 1 1/2 tbsp garlic flakes.
- Give 2 tbsp of kosher salt or sea salt.
Kfc Fried Chicken Ultimate 1970s Original KFC Clone fillets how to cook:
- this recipe uses 11 secret herbs and spices plus you need a pressure fryer. these can be hard to find. i use a 6 quart chicken bucket i found on ebay. do not ever use a pressure cooker unless it says it can fry. otherwise you get a bomb in your kitchen. this recipe comes from all original, high quality spices and ingredients. it will make better kfc than kfc can. i have researched this recipe for about a year and produced many versions until i was happy with it. if you follow these directions properly, you will see what i mean. avoid burning the coating and practice for consistency. it is important to use high quality spices such as spanish smoked paprika and tellicherry black pepper..
- cut chicken fillets into thirds.
- pour milk into large mixing bowl.
- add cut fillets to soak in milk.
- add all spices, all the salt, garlic flakes and msg to a spice grinder or blender.
- grind or blend the spice mix.
- add flour and spice mix to a deep tray and mix to create well.
- one piece at a time, let chicken drip excess milk, then press the chicken into the rubbing mix.
- pour peanut oil into pressure fryer to correct level.
- ensure chicken is well coated and place aside.
- heat oil in fryer to 180 celsius using an oil thermometer.
- using tongs and taking care place all the coated pieces of chicken directly into the hot oil.
- brown chicken for around 2 minutes or until a very light brown colour. stir with wooden spoon carefully to prevent sticking.
- attach pressure lid and tightly seal. around 5 pounds of pressure..
- lower heat to low setting and ensure pressure builds as counterweight on valve will hiss.
- cook for around 8 minutes at 5 pounds of pressure. higher levels of pressure will reduce the time ..
- turn off heat, move cooker off heat, disperse pressure via valve but be very carefull of hot steam. remove lid and place chicken on rack.
- allow chicken to drain for at least 5 minutes..
- if you got the weights and timing correct, the chicken will be a golden brown colour. too far and it will burn and go dark brown ala many of these other clone recipes.
- you will now have kfc that you may remember eating as a child. their recipe has 'evolved' now to include cheaper ingredients and so tastes different to how it used to. btw msg can be omitted but in small quantities it can enhance the taste of the spices to great effect..
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