Monday, July 27, 2009

Not KFC but quite tasty still

Last week in the news was a guy, a fellow food blogger no less, from back east who claimed to have "broken the secret recipe for KFC's 11 spices and herbs". My eyebrows were raised when the 11th item listed was "Accent" or a brand name for I really like allergic reactions to my food. I'm here to tell you he didn't break the code. He did come up with a "bomb a@@ chicken" according to my boys so I suppose this recipe will stay in the box.

I worked in a KFC when I was in high school. The marinade was premixed, all we added was water. The "flour" was preseasoned and it was simply a matter of dipping in the marinade then into the flour. Then the floured chicken was put into a contraption that was part deep fat fryer and part pressure cooker. We'd deep fry the chicken with the lid up until golden, then put the basket into the fryer, seal the lid and let 'er rip until the pressure release valve went off some 10-15 minutes later.

I don't have a pressure cooker and would be reticent to try that sort of cooking in a home use pressure cooker. I think you need industrial strength cookers to pull off the type of cooking actually done at KFC.

Regardless, having been at a KFC I can tell you we never knew what was in the 11 spices and herbs. I did pick up a few things as noted that I could bring to the show when it came time to test his spice blend.

Not KFC Fried Chicken
  • 6 chicken breasts.
  • 1 t oregano
  • 1 t chili powder
  • 1 t sage
  • 1 t basil
  • 1 t marjoram
  • 1 t pepper
  • 2 t salt
  • 2 T Paprika
  • 1 t onion salt
  • 1 t garlic powder
  • 1 ½ c flour
  • 4 cups peanut oil.

  • 1 c buttermilk
  • 1/4 t oregano
  • 1/4 t chili powder
  • 1/4 t sage
  • 1/4 t basil
  • 1/4 t marjoram
  • 1/4 t pepper
  • 1 t salt
  • 2 t Paprika
  • 1/4 t onion salt
  • 1/4 t garlic powder

Combine marinade ingredients. Pour over chicken in a glass bowl and cover for 1 hour.

Preheat oven to 350F. Heat oil to 375F in large heavy bottom frying pan. Combine spices, herbs and flour in a shallow bowl. Pull a piece of chicken from the marinade and loosely shake off excess marinade. Dredge through flour mixture and put into the hot oil. Repeat with other breasts. Do not crowd pan. Cook 5-7 minutes until golden brown, turn over and cook 5 minutes longer. Place chicken onto parchment or silicone baking sheet lined baking dish.

Bake 20 minutes or until largest breast will have clear juices when poked with a fork.

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