What spices do I use to make fried chicken taste a bit like KFC?!
I just want something to make it have some taste!.!. I just usually put salt and pepper on the chicken, then coat it in flour!.!. Sometimes i let the wings marinate in nandos sauce for a while, and then put it in flour!.!. Its good!.!.!. but I want something new!.!. I dont eat fried chicken all the time by the way, that would just be silly!.
What spices can i mix in the flour!?Www@FoodAQ@Com
What spices can i mix in the flour!?Www@FoodAQ@Com
Answers:
i ALWAYS put a lot of paprika in the flour- the key to authentic southern fried chicken!.
it is also good if you add garlic salt or onion salt, you can aadd a little chili powder if you want, or even some sugar with cumin!.
and, i always marinate it in either milk, buttermilk, or cream- with lemon juice and hot sauce for at least a few hours!.Www@FoodAQ@Com
it is also good if you add garlic salt or onion salt, you can aadd a little chili powder if you want, or even some sugar with cumin!.
and, i always marinate it in either milk, buttermilk, or cream- with lemon juice and hot sauce for at least a few hours!.Www@FoodAQ@Com
Google knock off recipes (or something similar)!. There are lots of sites there for fast food knock offs!.Www@FoodAQ@Com
Kfc Chicken Secret Spices
Serves/Makes: !.75 cup | Difficulty Level: 1 | Ready In: < 30 minutes
1 tablespoon rosemary
1 tablespoon oregano
1 tablespoon powdered sage
1 teaspoon powdered ginger
1 teaspoon majoram
1 1/2 teaspoon thyme
3 tablespoons packed brown sugar
3 tablespoons dry minced parsley
1 teaspoon pepper
1 tablespoon paprika
2 tablespoons garlic salt
2 tablespoons onion salt
2 tablespoons powdered chicken bouillon; * see note
1 package lipton tomato cup of soup mix
* or 4 cubes mashed There are actually 11 spices in the above combination, but an additional 3 ingredients were necessary to derive that special flavor!. Place all ingredeints in blender with onoff spped for 3-4 minutes to pulverise, or rub through a fine strainer!. Store in an airtight container so it will not lose potency!. Makes about 3/4 cup!.
To use with flour: Add 1 oz!. mix to cup of flour for coating chicken
This is a very good recipe but it takes time
CRISPY FRIED CHICKEN
You have to start this 1 day ahead!.
4- 6 servings
1 1/2 cup flour
1/2 cup Italian salad dressing ( I like to use Zesty )
2 lb chicken parts
1 tsp baking powder
1 tsp paprika
1/2 tsp sage
1/4 tsp salt
1/4 tsp pepper
1 cup buttermilk
In small bowl, combine 1/2 cup flour and Italian salad dressing to make a paste
Spread mixture all over chicken pieces
Cover and refrigerate overnight
1 1/2 hours before serving
Combine 1 cup flour, baking powder and seasonings
In another bowl put buttermilk
Dip pieces in buttermilk then in the seasonings
In 10 inch skillet over med heat in 1/2 inch of oil
Cook chicken pieces til brown on all sides
Turn once
Place a wire rack in a jelly roll pan and place chicken in single layers
Bake at 350 for 50 - 60 min until fork tenderWww@FoodAQ@Com
Serves/Makes: !.75 cup | Difficulty Level: 1 | Ready In: < 30 minutes
1 tablespoon rosemary
1 tablespoon oregano
1 tablespoon powdered sage
1 teaspoon powdered ginger
1 teaspoon majoram
1 1/2 teaspoon thyme
3 tablespoons packed brown sugar
3 tablespoons dry minced parsley
1 teaspoon pepper
1 tablespoon paprika
2 tablespoons garlic salt
2 tablespoons onion salt
2 tablespoons powdered chicken bouillon; * see note
1 package lipton tomato cup of soup mix
* or 4 cubes mashed There are actually 11 spices in the above combination, but an additional 3 ingredients were necessary to derive that special flavor!. Place all ingredeints in blender with onoff spped for 3-4 minutes to pulverise, or rub through a fine strainer!. Store in an airtight container so it will not lose potency!. Makes about 3/4 cup!.
To use with flour: Add 1 oz!. mix to cup of flour for coating chicken
This is a very good recipe but it takes time
CRISPY FRIED CHICKEN
You have to start this 1 day ahead!.
4- 6 servings
1 1/2 cup flour
1/2 cup Italian salad dressing ( I like to use Zesty )
2 lb chicken parts
1 tsp baking powder
1 tsp paprika
1/2 tsp sage
1/4 tsp salt
1/4 tsp pepper
1 cup buttermilk
In small bowl, combine 1/2 cup flour and Italian salad dressing to make a paste
Spread mixture all over chicken pieces
Cover and refrigerate overnight
1 1/2 hours before serving
Combine 1 cup flour, baking powder and seasonings
In another bowl put buttermilk
Dip pieces in buttermilk then in the seasonings
In 10 inch skillet over med heat in 1/2 inch of oil
Cook chicken pieces til brown on all sides
Turn once
Place a wire rack in a jelly roll pan and place chicken in single layers
Bake at 350 for 50 - 60 min until fork tenderWww@FoodAQ@Com
I found the copycat recipe ages ago, and have used it many times!. The closest thing to the Colonel's I have seen! :)
*2 envelopes tomato soup mix, preferably Lipton cup-o-soup brand
*2 envelopes Italian dressing mix
*1 tablespoon paprika
*2 teaspoons dried chervil (optional, but makes a huge difference in taste)
*1 teaspoon seasoned salt
*1 teaspoon instant chicken bouillon powder
*1 teaspoon dried parsley
*1 teaspoon tarragon
*1/2 teaspoon sage
*1/4 teaspoon pepper
*3 cups pancake mix, preferably Bisquick brand (self-rising flour can be substituted, but won't taste as good)
Blend all ingredients for the coating in a blender/food processor!.
The fried chicken coating is enough for a whole chicken, cut up!. Soak the chicken pieces in buttermilk for at least one hour in the refrigerator!. Remove chicken from buttermilk and roll in the chicken coating mixture above!. Let chicken sit at room temperature while waiting for the oil to get hot!.
Deep fry if possible for the most authentic copy of the original Kentucky Fried Chicken recipe!. If that is not possible, use a cast iron skillet!. Do not crowd the chicken when placing into the skillet!. Use lard or shortening if you really want that original Kentucky Fried Chicken taste!. If you're making this chicken recipe, chances are you weren't looking for low-fat, healthy recipes!. ;)
Brown the chicken in the skillet on high heat!. Then turn down the heat and cover the pan!. Cook until the fried chicken is done, about 30 minutes!. During the last 5 or 10 minutes, uncover the pan and turn up the heat!. This will crisp up the fried chicken!. Be careful not to burn the chicken during this last step!.
Remove the fried chicken and drain on paper towels!. Serve while still hot!.Www@FoodAQ@Com
*2 envelopes tomato soup mix, preferably Lipton cup-o-soup brand
*2 envelopes Italian dressing mix
*1 tablespoon paprika
*2 teaspoons dried chervil (optional, but makes a huge difference in taste)
*1 teaspoon seasoned salt
*1 teaspoon instant chicken bouillon powder
*1 teaspoon dried parsley
*1 teaspoon tarragon
*1/2 teaspoon sage
*1/4 teaspoon pepper
*3 cups pancake mix, preferably Bisquick brand (self-rising flour can be substituted, but won't taste as good)
Blend all ingredients for the coating in a blender/food processor!.
The fried chicken coating is enough for a whole chicken, cut up!. Soak the chicken pieces in buttermilk for at least one hour in the refrigerator!. Remove chicken from buttermilk and roll in the chicken coating mixture above!. Let chicken sit at room temperature while waiting for the oil to get hot!.
Deep fry if possible for the most authentic copy of the original Kentucky Fried Chicken recipe!. If that is not possible, use a cast iron skillet!. Do not crowd the chicken when placing into the skillet!. Use lard or shortening if you really want that original Kentucky Fried Chicken taste!. If you're making this chicken recipe, chances are you weren't looking for low-fat, healthy recipes!. ;)
Brown the chicken in the skillet on high heat!. Then turn down the heat and cover the pan!. Cook until the fried chicken is done, about 30 minutes!. During the last 5 or 10 minutes, uncover the pan and turn up the heat!. This will crisp up the fried chicken!. Be careful not to burn the chicken during this last step!.
Remove the fried chicken and drain on paper towels!. Serve while still hot!.Www@FoodAQ@Com
Spice it any way you like! Spice it up with garlic, or Spanish saffron, or rosemary, or tarragon, or MINT!!!! or ground up peanuts or cashews, or ginger or super goatweed if you must!. Heck, grind up some dried banana slices in a mortar and pestle and cake the bird flesh in powdered banana! Get creative!. Put whatever you like on it!. BUT!.!.!.
PLEASE -- rub the bird with the spices, don't soak the birds in the spices!. Soaking is for cow, pig, goat, lamb!.
I find marinades ruin bird meat, and rabbit meat!. If it can hop, then rub it; if it can't hop, then marinade it!.Www@FoodAQ@Com
PLEASE -- rub the bird with the spices, don't soak the birds in the spices!. Soaking is for cow, pig, goat, lamb!.
I find marinades ruin bird meat, and rabbit meat!. If it can hop, then rub it; if it can't hop, then marinade it!.Www@FoodAQ@Com
KENTUCKY FRIED CHICKEN RECIPE
FOR this Kentucky fried chicken recipe, you can use lard, crisco (shortening), or one of the vegetable oils!. You can also add butter, if you choose, skimming off any foam that rises to the top while heating the oil!. You can toss in chunks of ham or bacon to add flavor!. Crucial are the skillet or pan, and the temperature of the oil!. On my first try the oil was too hot; the result was burned, undercooked chicken!. Oil that is not hot enough will not deliver crisp chicken!.
IDEAL frying temperature is about 365 degrees F (185 C) - ascertained with a frying thermometer or by dropping a 2" square of bread in the hot oil - it should turn golden brown in about 60 seconds!.
WHEN you have the right temperature, add the pieces slowly, one by one, and do not crowd them!. Be patient and do two or more batches, if you must!.
INGREDIENTS:
* 1 good chicken (Kosher or 'natural' chickens are usually best), cut into serving pieces, or use 8 to 10 leg pieces (drumsticks and thighs), trimmed of excess fat!.
* AND 1 tablespoon curry powder
* 1/2 teaspoon ground allspice
OR
fines herbes mix:
* 1 tsp chopped tarragon
* 1 tsp chopped chervil
* 1 tsp chopped chives
* 1 tsp chopped parsley
* (or any combination of the above, plus whatever else you fancy)
PLUS
* 1 - 2 cloves garlic, minced
* 1 tsp cayenne pepper (more or less to taste)
* 1 egg
* 1 cup flour
* Salt and pepper to taste
* Enough oil or lard to fill skillet to a depth of about 1/2" - lard, lard and butter combined or vegetable: Crisco shortening, corn, canola, peanut!. Canola or corn oil imparts the least flavor, lard the most!. Crisco shortening seems to result in the 'crispest' chicken!. Canola is considered the healthiest!.
OO Large heavy skillet or casserole with cover; large mixing bowl; tongs or a big fork for handling chicken pieces, frying thermometer (ideally)!.
IN a bowl, mix chicken with salt, pepper, spices, garlic, chili, egg and 2 tablespoons water!. When thoroughly combined, blend in flour, using your hands!. Keep mixing until most of the flour is blended with other ingredients and chicken is coated (add more water or flour if mixture is too thin or too dry; it should be dry but not powdery and not too wet - it has to adhere to the chicken)!.
ADD enough fat (oil) to your skillet to come to a depth of about 1/2 inch and turn heat to medium!. If you are using butter, skim any foam as it rises to the surface!.
WHEN oil is hot (see introductory paragraphs) raise heat to high!. Slowly add chicken pieces to skillet!. Cover skillet, reduce heat to medium (more or less - oil should sizzle but not smoke) and cook for 7 minutes!.
UNCOVER skillet, turn chicken and continue to cook, uncovered, for another 7 minutes!.
TURN chicken again and cook for about 5 minutes more, turning as necessary to ensure that both sides are golden brown!.
REMOVE chicken from skillet and drain on paper towels placed on newspaper (for additional absorption)!. Serve chicken immediately, or cold!.
k~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Almost Kentucky Fried Chicken
3 Pounds Chiken
2 Packages Italian salad dressing mix
3 Tablespoons Flour
2 Teaspoons Salt
1/4 Cup Lemon juice
1 Cup Milk
1 1/2 Cups Pancake mix
1 Teaspoon Paprika
1/2 Teaspoon Sage
1/4 Teaspoon Pepper
Make a paste out of the marinade ingredients!. Coat chicken evenly!.
Stack chicken pieces in a bowl!. Cover and refrigerate overnight or at least for several hours!.
Mix pancake mix with other seasonings!.
Dip pieces of chicken in milk, then in pancake coating!. Dust off excess!.
Lightly brown in skillet with 1/2 inch vegtable oil in it!. Brown for 4 minutes each side!.
Remove and place in a single layer on shallow baking pan!. Seal with flour!.
Bake for 1 hour at 350 Uncover and baste again with milk!.
Return, uncovered, to oven heated to 400, to crisp for 10 minutes!. linkWww@FoodAQ@Com
FOR this Kentucky fried chicken recipe, you can use lard, crisco (shortening), or one of the vegetable oils!. You can also add butter, if you choose, skimming off any foam that rises to the top while heating the oil!. You can toss in chunks of ham or bacon to add flavor!. Crucial are the skillet or pan, and the temperature of the oil!. On my first try the oil was too hot; the result was burned, undercooked chicken!. Oil that is not hot enough will not deliver crisp chicken!.
IDEAL frying temperature is about 365 degrees F (185 C) - ascertained with a frying thermometer or by dropping a 2" square of bread in the hot oil - it should turn golden brown in about 60 seconds!.
WHEN you have the right temperature, add the pieces slowly, one by one, and do not crowd them!. Be patient and do two or more batches, if you must!.
INGREDIENTS:
* 1 good chicken (Kosher or 'natural' chickens are usually best), cut into serving pieces, or use 8 to 10 leg pieces (drumsticks and thighs), trimmed of excess fat!.
* AND 1 tablespoon curry powder
* 1/2 teaspoon ground allspice
OR
fines herbes mix:
* 1 tsp chopped tarragon
* 1 tsp chopped chervil
* 1 tsp chopped chives
* 1 tsp chopped parsley
* (or any combination of the above, plus whatever else you fancy)
PLUS
* 1 - 2 cloves garlic, minced
* 1 tsp cayenne pepper (more or less to taste)
* 1 egg
* 1 cup flour
* Salt and pepper to taste
* Enough oil or lard to fill skillet to a depth of about 1/2" - lard, lard and butter combined or vegetable: Crisco shortening, corn, canola, peanut!. Canola or corn oil imparts the least flavor, lard the most!. Crisco shortening seems to result in the 'crispest' chicken!. Canola is considered the healthiest!.
OO Large heavy skillet or casserole with cover; large mixing bowl; tongs or a big fork for handling chicken pieces, frying thermometer (ideally)!.
IN a bowl, mix chicken with salt, pepper, spices, garlic, chili, egg and 2 tablespoons water!. When thoroughly combined, blend in flour, using your hands!. Keep mixing until most of the flour is blended with other ingredients and chicken is coated (add more water or flour if mixture is too thin or too dry; it should be dry but not powdery and not too wet - it has to adhere to the chicken)!.
ADD enough fat (oil) to your skillet to come to a depth of about 1/2 inch and turn heat to medium!. If you are using butter, skim any foam as it rises to the surface!.
WHEN oil is hot (see introductory paragraphs) raise heat to high!. Slowly add chicken pieces to skillet!. Cover skillet, reduce heat to medium (more or less - oil should sizzle but not smoke) and cook for 7 minutes!.
UNCOVER skillet, turn chicken and continue to cook, uncovered, for another 7 minutes!.
TURN chicken again and cook for about 5 minutes more, turning as necessary to ensure that both sides are golden brown!.
REMOVE chicken from skillet and drain on paper towels placed on newspaper (for additional absorption)!. Serve chicken immediately, or cold!.
k~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Almost Kentucky Fried Chicken
3 Pounds Chiken
2 Packages Italian salad dressing mix
3 Tablespoons Flour
2 Teaspoons Salt
1/4 Cup Lemon juice
1 Cup Milk
1 1/2 Cups Pancake mix
1 Teaspoon Paprika
1/2 Teaspoon Sage
1/4 Teaspoon Pepper
Make a paste out of the marinade ingredients!. Coat chicken evenly!.
Stack chicken pieces in a bowl!. Cover and refrigerate overnight or at least for several hours!.
Mix pancake mix with other seasonings!.
Dip pieces of chicken in milk, then in pancake coating!. Dust off excess!.
Lightly brown in skillet with 1/2 inch vegtable oil in it!. Brown for 4 minutes each side!.
Remove and place in a single layer on shallow baking pan!. Seal with flour!.
Bake for 1 hour at 350 Uncover and baste again with milk!.
Return, uncovered, to oven heated to 400, to crisp for 10 minutes!. linkWww@FoodAQ@Com