December 31, 2017

Gus's Fried Chicken - Memphis - August 2017

My most recent visit led me to the conclusion that Gus's recipe is not unlike a classic Korean fried chicken recipe, a corn starch slurry (maybe a touch of flour) and a liquid base of either water, water and milk, or buttermillk, seasoned with black pepper, Louisiana style hot sauce, possibly onion powder and garlic powder, and salt. Better results if your chicken is skinless.  And a long marinade of 24 hours so that the spices can infuse the chicken as well as the batter. On November 17, 2017 I came as close as one can get to the recipe. Refer to my other blogposts for the November 2017 recipe.





















Recipes - A Collection of Recipes of Interest From Around the Internet

Jonathon Waxman : Cornmeal, Egg and Buttermilk
Jonathon Waxman Recipe


Gordon Ramsey Pickle Celery Recipe and Buttermilk Batter Fried Chicken Recipe:
Gordon Ramsey Pickled Celery and Buttermilk Batter Fried Chicken


Fried Chicken Recipe from the 18th Century: A vinegar (verjus) and lemon marinade (tart):
Fried Chicken in the 18th Century



Koji Fried Chicken Recipe from Cook's Science:
Koji Fried Chicken (from Cook's Science)


From Ashton Vaughn (from a Diane Unger recipe): Special Note. I tried this. I was intrigued by the fact that Unger mentions that batter fried recipes were common during the era of The Civil War. I found this crust to be chewy and gummy. It held a lot of oil. I did not enjoy it. Not recommended.

Batter Fried Chicken Recipe (Originally Cook's Country)



Donald Link - Cajun Fried Chicken The "Holy Grail" (One of my favorite recipes ever)

I have used a buttermilk and flour batter recipe for years. However, for newbies, here is the best one I have found, and used, in recent years.

Cajun Fried Chicken

Cutting the chicken into 10 pieces instead of the more typical eight results in smaller, easy-to-hold pieces with more crispy, crusty goodness.–Donald Link
 
How brilliant is that aforementioned trick of cutting each breast in half?! Not only does it make for smaller pieces with more surface area—hence more of that coveted Cajun-y coating—but it ensures today’s size D-cup chicken breasts cook relatively quickly, circumventing the problem of the coating becoming too burnished while waiting for the meat to cook through. Brilliant.

Cajun Fried Chicken Recipe

Ingredients

  • One 3- to 4- pound chicken, whole or pre-cut into pieces
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground white pepper
  • 1/2 teaspoon garlic powder
  • 5 dashes Louisiana hot sauce
  • 1 cup buttermilk, shaken well
  • 3 cups lard, vegetable shortening, or bacon drippings
  • 3 cups all-purpose flour

Directions

  • 1. Pat the chicken dry. Cut the chicken into 10 pieces instead of the usual 8. To create the extra two pieces, cut the breast off the backbone, and then cut each breast in half, which will give you two wings, two thighs, two legs, and four pieces of breast. (Editor’s Note: You really must partake of this nifty little trick.) Place the chicken pieces in a large bowl and season with the salt, pepper, cayenne, white pepper, garlic powder, and hot sauce, and toss to coat evenly. Cover with plastic and refrigerate for at least 1 hour or up to 1 day (the longer the better, to allow the seasonings to permeate the meat).









  • 2. Remove the chicken from the dry spices, allowing any liquid to drip back into the bowl, and place the chicken in a clean bowl. Pour the buttermilk over the chicken.
  • 3. Heat the lard, vegetable shortening, or bacon fat in a large cast-iron skillet to 350°F (176°C), or until a pinch of flour sizzles when it’s dropped in the fat.
  • 4. As the oil heats, remove the chicken from the buttermilk, allowing any excess liquid to drip off, and transfer the chicken to a clean bowl. Sprinkle with the flour and toss to coat.
  • 5. When the oil is ready, add the chicken pieces to the skillet in batches, shaking off any excess flour before adding them to the oil. Start with the larger bone-in cuts in the first round, as they will take longer to cook. Then fry the chicken breasts in the second round. For the crispiest results, it’s important not to overcrowd the pan. Fry the first batch of chicken about 8 minutes on each side, using tongs to turn it as necessary, making sure the oil does not get too hot. The oil should have a mellow sizzle, not a raging boil, or it will make the outside of the chicken too dark before the inside is cooked. Transfer the chicken to a plate lined with paper towels to soak up the excess oil. The breasts will take about 6 minutes on each side. Don’t be in such a rush to eat the chicken right out of the fat; it’s too hot, for one thing. And if you let it sit for a few minutes, the juices will settle and it will be more pleasurable to eat.
  • The Recipe From Hell

    I had to chuckle when I saw this recipe for "Popeye's Fried Chicken". This has to be an early April Fool's joke?


    Popeye's Fried Chicken

    recipe at a glance
    Rating: 4/5
    4 stars - 3 reviews


    recipe is ready in 30-60 minutes ready in: 30-60 minutes


    serves/makes:   4
       

    Be the first to upload an photo of this recipe

    ingredients:

    3 cups self-rising flour
    1 cup cornstarch
    3 tablespoons seasoned salt
    2 tablespoons paprika
    1 teaspoon baking soda
    1 package dry Italian salad dressing mix
    1 package (1.5 ounce size) dry onion soup mix
    1 package (.5 ounce size) spaghetti sauce mix
    3 tablespoons sugar
    3 cups Corn flakes cereal, crushed slightly
    eggs, well beaten
    1/4 cup cold water
    4 pounds chicken, cut up

    directions:

    Combine first 9 ingredients in large bowl. Put the cornflakes into another bowl. Put eggs and water in a 3rd bowl. Put enough corn oil into a heavy roomy skillet to fill it 1" deep. Get it HOT! Grease a 9x12x2 baking pan. Set it aside. Preheat oven to 350 degrees. Dip chicken pieces 1 piece at a time as follows:

    1-Into dry coating mix.

    2-Into egg and water mix.

    3-Into corn flakes.

    4-Briskly but briefly back into dry mix.

    5-Drop into hot oil, skin-side-down and brown 3 to 4 minutes on medium high. Turn and brown other side of each piece. Don't crowd pieces during frying.

    Place in prepared pan in single layer, skin-side-up. Seal in foil, on 3 sides only, leaving 1 side loose for steam to escape. Bake at 350 degrees F for 35-40 minutes removing foil then to test tenderness of chicken. Allow to bake uncovered 5 minutes longer to crisp the coating. 

    Korean Fried Chicken - Toreore and Beyond - A Collection of Korean Fried Chicken Recipes - 2015 and 2016

    TOREORE:

    Update 2017. New ownership, and a flour based fried chicken crust. Following notes are from when it was a corn starch crust, original ownership.

    This is the "secret" ingredient, but they are using the "extra crispy" version:



    Previous comments on Toreore from 2013/2014:

    "Today saw me making a pilgrimage to Ranch 99 and Super H-Mart in search of a Park Brand Kim Chee Sauce, mentioned in a recipe for fried chicken. It wasn't available but I took the opportunity to have the Number 6 at Chicken and Joy (aka Toreore or Nonghyup Moguchon) in the H-Mart grocery store. This is the hot, sweet, spicy option. It wasn't Gus's. Not by a long shot. But in terms of flavor it came close. And it was delicious. The chicken is cut fresh and then dipped in a dry mix and deep fried for 15 minutes. It is then tossed with the sauce of your choice. The flour mix has little if any wheat flour in it (I was told ).

    It is supposed to be corn flour based. I ordered a serving to go, sauce on the side, picked up some seasoned boneless skinless chicken thighs, some corn flour and also some Maseca. I tried several different versions:

    1. Maseca
    2. Corn Flour
    3. Corn flour with a little wheat flour and a little rice flour

    I had the original take-out for comparison. The original from Chicken and Joy had a smoother crust. But it was not a wheat flour based crust. The three of mine were more gritty, with the Maseca being the most gritty of all. But I can confirm that I came close.  I couldn't duplicate their dry mix. But my three attempts would all work perfectly well if tossed with the sweet and spicy Korean sauce. Makes me want to do some research into tempura and/or Korean batters.

    Because I could not locate the Park Brand sauce, I bought another kimchi sauce whose first ingredients were chilli powder and garlic.

    Photos of the Experiment (Original Chicken and Joy is on the Left) (Without the Sauce)"

    1. Maseca


    2. Corn Flour


    3. Corn Flour with some Rice Flour and Wheat Flour Added



    Update - January 2016 - Recipe for a Spicy Crispy Chicken Without Spattering Grease

    Spicy Crispy Chicken recipe
    I’ve written about my take on Korean Fried Chicken (KFC) before and waxed poetic about how those spicy crispy wings make me swoon, but heating a big pot of oil and double frying wings is not a project that I’d want to undertake on a weeknight.
    That’s why I’ve come up with this fast alternative to tame those urgent KFC cravings, on days when I just don’t feel like dealing with a pot full of used oil and a grease spattered stovetop.
    Spicy Crispy Chicken recipe
    The trick to getting the skin crispy is to throw the chicken into a cold pan with no oil, and then slowly raise the temperature, coaxing most of the oil out of the skin.
    Spicy Crispy Chicken recipe
    By weighing down the chicken it ensures an even contact patch between the skin and the hot pan, leaving a paper-thin layer of impossibly crisp skin.
    Spicy Crispy Chicken recipe
    Coated with a sweet and spicy glaze, it makes for the perfect accompaniment to a bowl of steamed rice or a frosty cold beer.
    Spicy Crispy Chicken recipe

    Marc Matsumoto is the food blogger behind Fresh TastesMarc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marc’s been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.











    Crisco - 1913 !

    We had iced over roads here in Houston today and it just wasn't safe to drive in to work.

    Camped out with the internetz, I started exploring www.gutenberg.org and came across a Crisco cookbook from the early 1900's. It was fascinating because, reading through the recipes, I quickly realized that foods we consider standard comfort food fare, were already in place a century ago. The section on the "logic" behind hydrogenation that led to the creation of Crisco was very interesting. So, of course, I had to scroll down to the section on Fried Chicken.  Here is a copy paste of that section. But I highly recommend your checking out the original book at Gutenberg. Note the hot sweet cream and hot roasted peanuts variation below and also the corn croquettes recipe.

    Fried Chicken

    ChickenCrisco
    Select young tender chickens and disjoint. Wash carefully and let stand over night in refrigerator.

    A

    (Kate B. Vaughn)
    Drain chicken but do not wipe dry. Season with salt and white pepper and dredge well with flour. Fry in deep Crisco hot enough to brown a crumb of bread in sixty seconds. It requires from ten to twelve minutes to fry chicken. Drain and place on a hot platter garnished with parsley and rice croquettes.

    B

    (Kate B. Vaughn)
    Make batter of 1 cupful flour, 1 teaspoonful salt, 2 grains white pepper, 1/2 cupful water, 2 well beaten eggs, and 1 tablespoonful melted Crisco. Have kettle of Crisco hot enough to turn crumb of bread a golden brown in sixty seconds. Drain chicken but do not dry. Dip each joint separately in batter and fry in the Crisco until golden brown. It should take from ten to twelve minutes. Serve on a folded napkin garnished with parsley.

    C

    (Kate B. Vaughn)
    Drain chicken but do not wipe dry. Season with salt and white pepper and dredge well with flour. Put three tablespoonfuls Crisco in frying pan and when hot place chicken in pan; cover, and allow to steam for ten minutes. Uncover, and allow chicken to brown, taking care to turn frequently. Serve on hot platter, garnished with parsley and serve with cream gravy.

    D

    Select medium-sized chickens and wash well, then cut into neat pieces and season them. Mix 1 cupful cornmeal with 1 cupful flour, 1 tablespoonful salt and 1 tablespoonful black pepper. Dip each piece in mixture and fry in hot Crisco twelve minutes. Drain and serve with cornmeal batter bread.

    E

    Wash young chicken, cut into neat pieces, dust with salt, pepper, and flour, and fry in hot Crisco twelve minutes. Drain, place on hot platter, pour over it 1/2 pint hot sweet cream, sprinkle over with chopped hot roasted peanuts, little salt and pepper.

    Fried Chicken, Mexican Style

    1 tender chicken
    Salt and pepper to taste
    1 clove garlic
    1 seeded green pepper
    2 large tomatoes
    5 tablespoonfuls Crisco
    Corn croquettes
    For Croquettes
    2 tablespoonfuls Crisco
    1 can or 14 ears corn
    2 tablespoonfuls flour
    2 cupfuls milk
    1/2 teaspoonful sugar
    Pepper and salt to taste
    1 egg
    Breadcrumbs
    For chicken. Draw, wash and dry chicken, then cut into neat joints, sprinkle with salt and pepper. Heat Crisco in frying pan, add clove of garlic and pepper cut in small pieces. When garlic turns brown take out, put chicken in, fry till brown, then cover closely, allow to simmer till ready. A short time before covering chicken, add tomatoes peeled and cut in small pieces.
    For croquettes. Drain liquor from can of corn, or grate ears, and chop kernels fine. Blend Crisco and flour together in pan over fire, add milk, stir till boiling and cook five minutes, stirring all the time, add seasonings, and corn, and cook five minutes, then allow to cool. When cold, form lightly with floured hands into neat croquettes, brush over with beaten egg, toss in crumbs and fry in hot Crisco to a golden brown. Drain. Place chicken on hot platter, garnish with croquettes and serve hot.


    Adding "Heat" Adding "Spice" To Your Fried Chicken

    Based on some suggestions from some readers of this blog, I lightly grilled two habanero chiles and one medium size jalapeƱo chile, put them into a blender with three cloves of garlic and two cups of buttermilk. I processed this mixture and used it to soak my chicken pieces. I was pleased to discover that, yes, this is a way to add 'heat' to the chicken flesh proper. It worked. One commenter had noted that based on their experience, to get this heat one needs to add much much more chile or black pepper or cayenne than one would think one should. And that is how to infuse the chicken with chile 'heat'.

    Thanks to Dana LeJune and several 'anonymous' commenters for the guidance.




    BonChon - Korean Fried Chicken Copycat Recipe from the Phillippines

    http://www.pepper.ph/bonchon-soy-garlic-chicken-wings/

    BonChon Soy Garlic Chicken Wings





    Korean double-fried chicken has been (and still is, actually) a popular food trend here in the Philippines. Its widespread availability has converted a lot of fast-food junkies into happy chicken campers in search of that “different”kind of crunch (with that crazy good chicken skin in tow).
    Generously shared with us by Sandara Park’s kin, Korean fried chicken is so good that there are days when I just find myself craving for its greasy, oily, crunchy, salty-sweet goodness. Unfortunately, for anyone stuck at home or at the office, having it delivered runs the risk of unduly affecting its crispness, temperature, and the overall double-fried chicken experience.
    To remedy this fried chicken tragedy, we at Pepper.ph attempted to recreate the Soy-Garlic Wings of none other than the Korean fried chicken place that started it all, BonChon! Using wings from Bounty Fresh, we fried these babies twice to get that signature crunch, and generously basted it with our very own Soy-Garlic marinade.

    Food Hack: BonChon Soy Garlic Chicken Wings

    Total Time: 20 minutes
    Yield: 4 servings

    Ingredients: Double-Fried Chicken

    • 1/2 kilo Bounty Fresh chicken wings
    • salt and pepper, to season
    • 2 cups cornstarch

    Ingredients: Soy-Garlic Glaze

    • 1/4 small onion, shredded
    • 4 cloves garlic, peeled and minced
    • 1/2 cup light soy sauce
    • 1/4 cup mirin
    • 2 tablespoons brown sugar
    • 1/2 teaspoon garlic powder
    • 1 teaspoon cornstarch
    • 1-inch ginger, peeled and shredded
    • white sesame seeds, for garnish

    Procedure

    1. Pat dry chicken wings. Season then dredge chicken in cornstarch. Deep fry until cooked all the way through. Place on paper towel to drain excess oil and allow to dry.
    2. To make soy-garlic glaze, combine onion, garlic, soy sauce, mirin, brown sugar, garlic powder and ginger in a saucepan. Place over low-medium heat and stir until sugar is fully dissolved. In a small bowl, place cornstarch and a tablespoon of the soy-garlic mixture. Mix to dissolve. Add to the saucepan and stir until slightly thickened.
    3. Flash fry chicken in hot oil. Place on paper towel to drain excess oil. Toss chicken wings in glaze. Sprinkle with sesame seeds before serving.

    New York Times - A New Article on How to Fry Chicken

    Granted, when you go to the link and watch the video of the fried chicken, that crust doesn't look very appetizing. Not the way I would want my fried chicken crust to look like. But anyway, here is a link to th article plus the recipe itself will follow. Follow the link for more instructions and information.


    http://cooking.nytimes.com/guides/25-how-to-make-fried-chicken?utm_source=Facebook_Paid&utm_medium=social&utm_content=Guides&utm_campaign=kwp&kwp_0=197008&kwp_4=771366&kwp_1=387444


    Truthfully, this is not the way I would like my fried chicken to look.


                  INGREDIENTS





    • 1 chicken, approximately 3 to 3 1/2 pounds, cut into 10 pieces (or use a mix of thighs and drumsticks
    •     3 to 4 cups buttermilk
    • 3 tablespoons kosher salt, more as needed
    • 2 teaspoons ground black pepper, more as needed
    • 1 ½ cups all-purpose flour
    • 3 cups peanut oil, lard or a neutral oil like canola, more as needed

      PREPARATION

      1. Place chicken pieces in a bowl and toss them with buttermilk, 2 tablespoons salt and a healthy grind of black pepper. Cover and marinate for at least an hour and up to a day.
      2. Combine flour, 1 tablespoon salt and 2 teaspoons pepper in a large bowl or, ideally, a paper bag large enough to accommodate the flour and the pieces of chicken.
      3. Pour oil into a large, heavy-bottomed cast-iron skillet with high sides and a lid, to a depth of a few inches. Heat oil over medium-high heat to 350 degrees.
      4. Set a rack on a baking sheet or tray. Place the chicken pieces in the paper bag filled with the flour mixture and shake well to coat, or toss them in the bowl with the flour mixture to achieve a similar result.
      5. Shake off excess flour and fry the pieces of chicken skin-side down, in batches so as not to crowd the pan, for about 12 to 15 minutes, covered by the lid. Remove the lid, turn over the chicken pieces, and cook for about 12 to 15 minutes more, uncovered, until they are cooked through and a deep golden brown.
      6. Remove chicken to the rack to drain and rest, sprinkle with salt and serve warm or at room temperature.

      Gus's Fried Chicken Recipe - "This Fellow" (GQ Article That Mentions This Blog)

      Imagine my surprise to get a link and a shout out as "this fellow" in a GQ article on Gus' Fried Chicken. Yay me.

      Possibly my favorite take comes from this fellowwho wants to make clear his recipe is NOT the same as the Norah Jones formula. If you read down into the comments, he’s still tweaking the recipe in search of the perfect Gus’s clone, three years after his initial post. "


      www.gq.com/story/gus-fried-chicken-is-the-best-chicken


      A Love Letter to Gus's, the Best Fried Chicken in the World*

      This week, Lang Whitaker takes us down to Memphis, where it's maybe worth side-stepping the barbecue lines for some seriously addicting fried chicken
      Every culture has their indulgences, a food that soothes the soul while eventually hardening the arteries. As a born and bred Southerner, fried chicken is my birthright. It is one of my earliest food memories, as my grandmother on her farm in Alabama used a bag of crushed potato chips to create a salty, crunchy crust on her birds. I now have my own fried chicken recipe, painstakingly developed over time, which TBH I probably will never share with you unless we become much better friends. 
      All that to say, I take my fried chicken seriously. Which means I do not say this lightly: Gus’s World Famous Fried Chicken might very well be the best fried chicken in the world. 
      The very best foods transport us to places. The first time my teeth cracked into a thigh at Gus’s and that boiling rush of chicken juices hit my tongue, suddenly I was no longer in Memphis—instead I was a kid again just outside Atlanta at a church potluck luncheon, where some woman had brought along a Tupperware container of her best homemade fried chicken for all of us to enjoy, bless her heart.
      Since my initial visit to their downtown Memphis location one year ago, I’ve thought of Gus’s often. Sometimes daily. Even thinking of Gus’s elicits a thrumming deep in my soul. Is it excitement? Hunger? Triglycerides?
      While many people spend time arguing about the best barbecue in Memphis, I am perfectly fine with letting that debate rage while I sneak over to Front Street and walk south until I hit the line snaking outside of Gus’s. (Its second location, it's worth noting.) The restaurant isn’t much—a low-slung brick building with a dining room that seats maybe 50 or so folks, with checkerboard tablecloths and laminated menus.
      Gus’s bills its chicken as “hot and spicy,” which is a bit of a misnomer. Certainly it is hot and, sure, it’s spicy. But it isn’t unbearable. As Gus’s website explains, “[T]he heat is more gentle, like the touch of an old friend.” (Well, perhaps an old friend who just dipped their hand in cayenne pepper.) Either way, Gus’s is never overwhelming–there’s a reason they leave bottles of hot sauce on the table. (While I can appreciate spicy food, my stomach does not.)
      What makes Gus’s chicken so perfect? It starts with the skin, which is deep-fried to the color of bourbon while remaining brittle, with the crunch of an eggshell. Then lurking below that crunch is a subterranean flesh so moist and tender that it almost defies reality. While the textural interplays are superb, the flavors are even better, as a bold saline note underlines all that amiable spice. 
      A disclaimer: I can’t speak to Gus’s white meat chicken, because I’ve never had Gus’s white meat fried chicken, because nobody who truly loves fried chicken likes white meat.







      gus-fried-chicken-02.jpg
      Lang Whitaker
      As a home chef, part of the allure of Gus’s was trying to reverse-engineer the chicken once I got home. Thanks to this video from the Food Network, we know there’s a liquid batter involved, but that’s really all we know. How long is it marinated? What’s in the marinade? What is the crisping agent? Is the oil seasoned? I have performed many Gus’s deep dives on the internet, and found a simplistic version from Saveur, as well as, randomly, an attempt at Gus’s recipe from jazz crooner Norah Jones.
      Possibly my favorite take comes from this fellow who wants to make clear his recipe is NOT the same as the Norah Jones formula. If you read down into the comments, he’s still tweaking the recipe in search of the perfect Gus’s clone, three years after his initial post.
      The more I thought about it, though, the more I realized I don’t want to know how it’s done. There’s something magical about Gus’s chicken, the way all these elements are expertly balanced in a way nobody can decode. There’s also the context: When I make fried chicken, it’s event cooking, requiring gallons of oil and extended time in the kitchen overlooking the vat of flammable fat bubbling furiously on the stove; at Gus’s, I can just sit and eat and smile and get free refills of sweet tea and go home fat and happy.
      I was willing to consider that since my first visit, absence may have made my tongue grow fonder—because I can’t eat at Gus’s weekly or monthly, I probably value it even more. (If Gus’s doesn’t come to you, you must go to Gus’s.) Although Gus’s is expanding aggressively, my current home of New York City doesn’t seem to be in their plans anytime soon. 
      There may be better fried chicken out there somewhere, but I have not found it. Doesn’t mean I’m gonna stop looking, though.

      The Los Angeles Times Mentions "The Fried Chicken Blog"








































      Wade Elkins - Buffalo Wings Recipe

      My friend (a very fine cook), Carter Wade Elkins, did Buffalo style wings recently.

      "Very simple crust, mainly because my friend is from Buffalo and we wanted the sauce to shine. I did about 2-3 cups AP flour and about 2/3 cup corn starch, a few punches of salt and pepper. Did a classic dry > wet > dry dredge and let them rest at room temperature for about 15 min and fried at 350 F in peanut oil. Very crispy crust that cooked all the way through and finished with the wing at about 13-14 min."






      Paula Deen - Good Ol' Paula Deen, Y'all

      I became more respectful of Paula Deen after I saw her do several hours of what can only be called 'stand up' at the Metro cooking show last year. Before that she was one of those Food Network personalities that I would turn off the sound to and just read the close captioning. I liked her recipes but that whole "y'all" thing got to me. But she won me over with her humor and command of the crowd.

      I came across a recipe of hers that uses eggs and hot sauce. So, since I am ready to try out egg batters, this sounds perfect for my next experiments. What will it taste like? Stick around for more details.

      Update: I did the chicken recipe and consider this a very good recipe if one likes the more cracker-like crunchy crust. I believe that the lack of moisture, the vinegar in the hot sauce and the eggs prevented the gluten from developing as much as would be the case with a milk or water soak. This was my first use of a self-rising flour, too. The crust stayed crispy long after the chicken came out of the fryer, again because the gluten hadn't developed. Flavor-wise, even with a cup of hot sauce mixed into the eggs, it wasn't that spicy. I cut large chicken breasts into thirds and found that, when the crust was the right color and crunch, the interior hadn't cooked thoroughly. So, I sliced into the pieces with a knife, cutting through to the center to open the chicken up, and returned them to the fryer. I followed the recipe and did not flour, dip and re-flour. I did an experiment with half with the dutch oven covered, in order to test out the pressure cooker theory. But I couldn't detect any significant difference.

      Pressure cooking. KFC and Pollo Campero both use a pressure frying method. I always assumed that this meant they were sealing the chicken in a pressure cooker. But recently I've read up on using a heavy, cast iron dutch oven, the lid of which holds in the steam and allows pressure to build up.

      Impressed by the crunch but prefer the classic buttermilk, AP flour batter still.


      Southern Fried Chicken


      From Paula's Home Cooking/Paula's Party Episode: Decades/Savannah Country cookbook/Mar/Apr 2007 issue


      5 stars based on 229 Reviews

      Servings: 6-8 servings

      Prep Time: 10 min

      Cook Time: 14 min
      Difficulty: Easy


      Ingredients

      Paula Deen’s House Seasoning
      2 1/2 lb chicken, cut into pieces
      2 cup self-rising flour
      1 cup hot red pepper sauce
      3   eggs

      Directions

      Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
      In a medium size bowl, beat the eggs. Add enough hot sauce so the egg mixture is bright orange (about 1 cup). Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour. Place the chicken in the preheated oil and fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. Approximate cooking time is 13 to 14 minutes for dark meat and 8 to 10 minutes for white meat.
      Recipe Courtesy of Paula Deen

      Autocorrect Can Be Dangerous


      KFC Copycat Recipe - The Colonel's Recipe as Tested by Sara Rae Smith

      Here is the link to the Kitchn article by Sara Rae Smith:


      I Tried KFC's Secret Fried Chicken Recipe and Here's How It Went

      (Image credit: Sarah Rae Smith)
      If there was a magical list of secret recipes that everyone on the internet has attempted to make before, KFC's fried chicken is pretty much at the top of that list. There are many copycat recipes around the internet, and they all claim that theirs is the one that reigns supreme, but KFC claims that none come close to the original.
      Recently I found out that the supposed real mixture of magical 11 herbs and spices was released, and of course I scrambled to put it to the test. Man oh man, I'm sure glad I did!
      (Image credit: Sarah Rae Smith)
      Our friends over at the Chicago Tribune recently had a chat with the the nephew of Colonel Sanders, who spent his summers, back in the day, cutting up chickens and making up the secret 11-spice mixture to sell to local restaurants. I decided that this recipe — found in a family photo album — obviously needed to be tested in my own kitchen.
      As any good cook would do when replicating such a trusted and iconic food and taste, I overthought everything. You see, the recipe found in the photo album gives us the spice and flour ratio for the coating to the chicken — but it doesn't tell us how the chicken is treated prior to frying, oil temperatures, length of frying, cooking method (although that's not exactly a secret), or any additional tricks of the trade.
      Most recipes aren't rocket science, however, so I stopped analyzing every last fried chicken recipe out there (because it was seriously making my hungry) and decided to trust my gut and do my best to honor what I felt would yield the best results. Surely my Midwestern upbringing had prepared me for this exact moment.
      (Image credit: Sarah Rae Smith)

      Prep Work

      Here's what I came up with on a few of the undeclared recipe points for this batch.
      I soaked my chicken pieces in buttermilk and egg for an hour before starting. I let the buttermilk and eggs come to room temperature before soaking and, when all was said and done, my chicken (which came from the refrigerator) was also room temperature. Room temperature is ideal because it will not decrease the temperature of the hot oil once the chicken is submerged.
      I decided on wings, thighs, and drumsticks, which, although they don't cook for the same amount of time, would be more close in time than a larger section of breast meat would be.
      (Image credit: Sarah Rae Smith)

      The Coating

      This is where the Colonel's Secret Recipe comes into play. The seasoning is as follows:
      • 2/3 tablespoon salt
      • 1/2 tablespoon thyme
      • 1/2 tablespoon basil
      • 1/3 tablespoon oregano
      • 1 tablespoon celery salt
      • 1 tablespoon black pepper
      • 1 tablespoon dried mustard
      • 4 tablespoons paprika
      • 2 tablespoons garlic salt
      • 1 tablespoon ground ginger
      • 3 tablespoons white pepper
      I mixed the above seasoning with two cups of flour. While I am a large fan of the paper bag method for fried chicken, I don't see every KFC on the planet shaking chicken in a bag before frying, I skipped it this round and went with the more traditional flour-egg-flour dredge in shallow pans.
      (Image credit: Sarah Rae Smith)

      Frying Method

      I, like most people I imagine, don't own a pressure fryer. These things are a few hundred dollars and aren't exactly a go-to small appliance for most homes. I do own a pressure cooker, but adding hot oil to a pressure cooker can create all sorts of havoc. So I fried the chicke in my tabletop fryer (360°F until internal chicken temperature reaches 165°F — roughly eight minutes), as I am a fan of the lid which regulates temperature and lack of splatters.
      (Image credit: Sarah Rae Smith)

      The Results

      You know how you try "the ultimate" whatever recipe that surfaces online and, although it tastes good, it never really lives up to the brand name of the real thing? This recipe ... this isn't that. You guys. Seriously. I can't. The taste of its crispy skin is a dead ringer for its commercial counterpart. KFC might deny that the spice mixture given to the Chicago Tribune is incorrect, but it sure tastes like the real thing.

      The taste of its crispy skin is a dead ringer for its commercial counterpart.



      The texture, on the other hand, was not an identical match to KFC. Although I greatly enjoyed the extra-crunchy, thick skin of the chicken, it didn't foster the same memories of the soft yet textured skin that come spilling out of the traditional red-and-white bucket. If I wanted to make this recipe as KFC as possible, I think my beloved paper bag method for flouring would have been more thin and even. In addition, if it had been cooked in a pressure fryer, the time would have been lessened and the texture on the outside would have been a little softer, making the thickness less noticeable.
      Now, keeping in mind that my job is to be overly critical of a few pieces of chicken, the masses that wandered into my home — children from the yard, husband from repairing the roof, neighbors from doing neighbor things — everyone was a fan. Every. Last. One. This recipe is a winner! When you give it a go in your own home, make sure to make enough to feed a pack of wolves.
      All hail the overabundance of white pepper and 10 other delicious seasonings, as this recipe will be around our home for a while!