Your Reciped for Fried Chicken Batter or Coating (1 Viewer)

[rhinefire]

I came up with a very good recipe last night and was curious what other unique recipes for fried chicken batter or coating other folks have.

 

[Declan]

I secret blend of 11 herbs and spices from KFC. :2razz:

I don't fry chicken, I bake it. I wish it was because of some snotty, condescending reason like "It is better for you", but the reality is I suck at frying chicken. I get the outside hard as concrete before I get the inside cooked.

 

[Master PO]

Before you cook the chicken it has to be marinated. The original way that the Colonel used to produce his chicken was to marinate it. The following Marinate recipe is still
used today at KFC for the Crispy Strips which are marinated daily in 40 to 80 lbs at a time, however the amount of this marinade is only good for about 15 lbs of chicken.
The Kentucky Fried Chicken Marinate
2 tablespoons Potassium
2 tablespoons Kosher Salt
4 tablespoons MSG
1/8 teaspoon Garlic Powder
1/3 cup Bottled Chicken Concentrate 5 cups water

Mix all of the above and soak the chicken in the above marinate for 24 hours under refrigeration.
The Original Recipe is not packaged in three different places. The way it is cooked and the process makes it taste like it has eleven herbs and spices when in reality there is not. The way it is done in the restaurant is using dried eggs and milk in the flour along with a box of breading salt and the seasoning bag and a bag of breading flour.
KFC ORIGINAL RECIPE
2 fryer chickens cut up into 8 pieces and marinated 6 cups Crisco Shortening
1 eggs well beaten
2 cups Milk
2 cups Flour
2 teaspoons ground pepper 3 tablespoons salt
1 teaspoon MSG
1/8 teaspoon Garlic Powder 1 dash paprika

Place shortening into the pressure cooker and heat over medium heat to the shortening reaches 400°F. In a small bowl, combine the egg and milk. In a separate bowl, combine
the remaining six dry ingredients. Dip each piece of chicken into the milk until fully moistened. Roll the moistened chicken in the flour mixture until well coated. In groups of four or five, drop the covered chicken pieces into the shortening and lock the lid. When pressure builds up cook for 10 minutes.
INSTRUCTIONS

 

[Master PO]

Hot and Spicy Chicken
1 whole frying chicken, cut up and Marinated 6-8 cups shortening
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
1 teaspoon white pepper
3/4 teaspoon Cayenne Pepper 3/4 teaspoon MSG
1/8 teaspoon Garlic Powder 1/8 teaspoon Baking Powder
Trim any excess skin and fat from the chicken pieces. Preheat the shortening in a deep-fryer to 350 degrees. Combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off. Working with one piece at a time, dip in egg and milk then coat the chicken with the dry flour mixture, coated very generously. Stack the chicken on a plate or cookie sheet until each piece has been coated. Drop the chicken, one piece at a time into the hot shortening. Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly. Remove the chicken to a rack or towels to drain for about 5 minutes before eating.

KFC Potato Salad
2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish 4 teaspoons sugar
2 teaspoons minced white onion 2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot 1/4 teaspoon dried parsley
1/4 teaspoon pepper
dash salt
Lightly peel the potatoes and cut into bite sized pieces. Place in a pot of salted water and boil the potatoes for 5 to 10 minutes till fork tender, depending upon the size you cut them. While the potatoes are cooking in a bowl make the dressing by mixing the mayonnaise, pickle relish, sugar, white onion.mustard, vinegar, celery, pimento, carrot, parsley, pepper, and salt. When the potatoes are done and have cooled add the sauce and refrigerate for 2 hours. The best is if you allow this to sit overnight.The Colonel’s Baked Beans used to be baked and made fresh daily. Now there made with a can of Navy Beans made by Hanover and a bag of sauce and precooked frozen bacon. When it is needed it is just microwave and there you go.

 

[rhinefire]

When you marinate chicken you marinate it in milk or almond milk, I thought everyone knew that. Oh, and I did not ask for how to cook a chicken, what I asked for is coating and or batter recipes. A monkey knows how to cook a bird.

 

[vesper]

When fixing fried chicken, I first remove the skin, rinse then soak it in kosher salt water for 3-4 hours in the fridge.
After removing the chicken from the salt water, drain on paper towels. I put the flour and all the seasonings into a brown paper bag. I place one piece at a time into the bag and shake to coat. I fry in one part Crisco shortening and one part vegetable oil in a cast iron skillet. The first half of cooking I cover the chicken. Once I turn the chicken, I leave the lid off. As the pieces get done I place them on a cookie sheet lined with stale bread. This works as a sponge to remove the excess oil. Then I place it into a warm oven until the rest of the meal is completed.

I love oven fried chicken too and use the recipe on the back of the Kellogg's Corn Flakes box.

 

[Andalublue]

the reality is I suck at frying chicken. I get the outside hard as concrete before I get the inside cooked.

Then you've got your oil too hot. You want it no more than 175C/350F and you've got to keep monitoring the oil temp as you cook.

 

[Declan]

Then you've got your oil too hot. You want it no more than 175C/350F and you've got to keep monitoring the oil temp as you cook.

Yep and I will stick with baked. I seldom eat chicken anyway. I mostly cook it for the cats and dog.

 

[Andalublue]

Yep and I will stick with baked. I seldom eat chicken anyway. I mostly cook it for the cats and dog.

Me neither, I much prefer rabbit. Same method, same batter but 3x more tasty.

 

[iliveonramen]

I never really fried but I've seen my mom/aunts do it.

They just coat it in flour and drop in the oil then salt and pepper when they take it out. It's freaking amazing, crunchy on the outside and moist chicken on the inside. Fried chicken and rice and gravy was my fav meal growing up.

 

[faithful_servant]

I came up with a very good recipe last night and was curious what other unique recipes for fried chicken batter or coating other folks have.

Salt, pepper, granulated garlic, onion powder and smoked paprika. Either that or my BBQ rub (which is the best rub ever made). When I get home, I'll try to remember to post the recipe.

 

[faithful_servant]

I secret blend of 11 herbs and spices from KFC. :2razz:

I don't fry chicken, I bake it. I wish it was because of some snotty, condescending reason like "It is better for you", but the reality is I suck at frying chicken. I get the outside hard as concrete before I get the inside cooked.

The stop frying it. Get yourself a Dutch oven or a stoneware cooker. Then just hit the chicken with some salt and pepper, put the bird in the cooker and set the temp on your oven to 450 (yes, that's right - 450). Bake it for about an hour and it will be falling off the bone tender. If you want fancy and easy, but a box of Lipton's garlic and herb soup mix and rub your bird down with that UNDER the skin, not on it.

 

[faithful_servant]

Yep and I will stick with baked. I seldom eat chicken anyway. I mostly cook the cats and dog.

Fixed. :mrgreen:

 

[Declan]

Fixed. :mrgreen:

Cat does look a lot like chicken once you rip the fur off em

 

[Declan]

The stop frying it. Get yourself a Dutch oven or a stoneware cooker. Then just hit the chicken with some salt and pepper, put the bird in the cooker and set the temp on your oven to 450 (yes, that's right - 450). Bake it for about an hour and it will be falling off the bone tender. If you want fancy and easy, but a box of Lipton's garlic and herb soup mix and rub your bird down with that UNDER the skin, not on it.

I have several dutch ovens and can cook chicken that knocks the socks off people, but I just don't like it personally. I don't like the texture and I don't like the taste. Other than an occasional binge on the skin from KFC, the only part of a chicken that I eat and enjoy are fried livers. Duck is about the only bird I can say I really like--the others I can occasionally tolerate :shrug:

 

[lizzie]

I came up with a very good recipe last night and was curious what other unique recipes for fried chicken batter or coating other folks have.

This is one I've been using since the early 80's, and it's kind of a pita, but it's good.

You have to prepare two different dips- one dry, and the other a batter

seasoned flour:
3/4 cup flour
1 1/2 tsp garlic salt
3/4 tsp black pepper
3/4 tsp paprika
1/8 tsp poultry seasoning

Batter:
2/3 cup flour
1/2 tsp salt
1/4 tsp pepper
1 egg yolk
3/4 cup water or beer

Mix ingredients together for the dry mix, and then make the batter. I use chicken strips or boneless breasts with this rcipe. Dip each piece of chicken in batter first, then in dry mix, and drop in oil to fry (either deep or shallow) at 365 degrees until golden brown.

 

[WCH]

I secret blend of 11 herbs and spices from KFC. :2razz:

I don't fry chicken, I bake it. I wish it was because of some snotty, condescending reason like "It is better for you", but the reality is I suck at frying chicken. I get the outside hard as concrete before I get the inside cooked.

You can have better results if you make chicken fingers.

 

[Declan]

You can have better results if you make chicken fingers.

Maybe. I do a blueberry glaze for chicken that people love. I still hate the chicken. When I am going to be eating it, I do it with pork.

 

[WCH]

Maybe. I do a blueberry glaze for chicken that people love. I still hate the chicken. When I am going to be eating it, I do it with pork.

Weber makes some package marinades that you add citrus juice that makes chicken really tasty.

 

[faithful_servant]

I have several dutch ovens and can cook chicken that knocks the socks off people, but I just don't like it personally. I don't like the texture and I don't like the taste. Other than an occasional binge on the skin from KFC, the only part of a chicken that I eat and enjoy are fried livers. Duck is about the only bird I can say I really like--the others I can occasionally tolerate :shrug:

Then I'd suggest you stick to cat....

 

[PoS]

I normally just soak the chicken parts in buttermilk overnight. Then dry them before the coating. Salt and pepper the dried chicken parts, then dredge in flour, then a second coating of eggwash, then roll them in breadcrumbs, then onto the fryer. Serve with mash potatoes and gravy on the side. :2razz:

 

[radcen]

I never really fried but I've seen my mom/aunts do it.

They just coat it in flour and drop in the oil then salt and pepper when they take it out. It's freaking amazing, crunchy on the outside and moist chicken on the inside. Fried chicken and rice and gravy was my fav meal growing up.

My mother and grandmother didn't seem to do anything special, either, and their's came out great. Me, on the other hand, am hit-and-miss when it comes to frying.

If I want "fried" chicken now, I use my rotisserie. Not technically 'fried', but close enough.

 

[Master PO]

When you marinate chicken you marinate it in milk or almond milk, I thought everyone knew that. Oh, and I did not ask for how to cook a chicken, what I asked for is coating and or batter recipes. A monkey knows how to cook a bird.

i gave you KFC, and how they choose to do it, and many people have no idea of how the cook the most simple of things.

 

[Renae]

I brine my chicken in buttermilk. Celery Salt, Onion powder, Garlic powder, paprika tend to make it into the flour before I fry it. I tinker with it from time to time.

 

[liblady]

I brine my chicken in buttermilk. Celery Salt, Onion powder, Garlic powder, paprika tend to make it into the flour before I fry it. I tinker with it from time to time.

Buttermilk is the best. Then double dip in seasoned flour.