I think I read that the 4 main ingrediants of KFC’s spices were salt, pepper, paprika and MSG.
I remember reading a copy cat recipe for Colonel Sanders original recipe was adding a pkg of Good Seasons Italian dressing mix and a tbl of paprika to the flour
I’ve been making fried chicken for several years now, and it is really good. This, however, is not due to my great skills as a cook (They still seem to elude me, somehow!) It is, instead, due to an accident, caused by a "senior" moment. At 42, I seem to have way too many of them. I was making fried chicken about 6-7 years ago, and mis-read the recipe. It said to dip the chicken in a buttermilk/egg mixture, and then dredge in a flour/spices/herb combo. Somehow, I completely missed the "wet" step, and just dredged the chicken in the flour+ mixture. I fried it in a large SS chicken fryer in canola oil that had reached a temp of about 375F, which dropped to about 350-360F for the duration of the cook, until the chicken had reached an internal temp of about 165F. I’ve made it this way ever since, even after discovering my mistake, and it has always turned out great, and there have been no leftovers, except for one time, which were promptly and properly "disposed" of the very next day!
According to AB the more oil in the pan, the less oil gets into the food because the mass of the oil keeps the temperature consistent.
I use a deep frier,flash frier,cooks quicker and with less oil!!! And you can cook it with a rub or batter,whatever. Fried our superbowl wings nice and crisp this way, and then bathed them in our hot sauce…great crisp buffalo wings…Try a good quick deep frier!
If nothing else, I now feel less guilty using that technique. I wind up doing the same thing as I seem to have problems controling the temp on my gas burners. It is that I go from hot 325 to boiling to burnt with it undercooked in the middle.
I have a digital and regular thermometer and it only confirms that I am messing it up. I do it in small batches now and finish it my tabletop convection oven.
I am always playing with the seasonings but Bell’s and Old Bay make up part of the recipe. I’m trying to figure out what Colonel Saunders original mix of 12 or whatever secret herbs and spices could be.
Salt, pepper, cayenne and paprika just isn’t enough.
I also marinate the chicken in buttermilk with hot sauce mixed in.
The truth is, one night I am going to make it perfect but still forget how much of what I put in it.
Congratualtions. I still haven’t mastered fried chicken. it is my kitchen nemesis.
I guess it is actually a fried-baked chicken combo! but it works for me. crispy outside and cooked on the inside… for spices, I usually use salt, lots of pepper, cayenne and lots of paprika in the flour. I think last time I used smoked paprika. I always soak it in cream or buttermilk before frying. once I put spices in the buttermilk with the chicken but it didn’t seem to flavor it very much, probably ’cause I wasn’t using enough!
Hmmm, actually it sounds more like baked chicken but being a novice cook, what do I know?
My MIL, who was a fantastic cook, passed away recently. I remember a week or so later we were talking about how much we would miss her home cooking and my brother in law said, "did anyone get ma’s secret to making her fried chicken?" Turns out that she seasoned the raw chicken meat instead of putting the seasonings in the flour. My brother-in-laws used to get very protective of her fried chicken when she brought it to family gatherings and picnics back in the 50’s. They’d say that all the relatives would just demolish her picnic basket getting to that good fried chicken!
There is another way and very simple. Go to Walmart and get one of their packaged all purposed batters, prepared it and dip it and fry it in lard at 350F until it turns pretty and brown.. About 15-20 minutes for thighs and about 20-25 for breast.
I always add extra spices to the batter such as cayenne, pepper and salt.
Paul E. Smith
That’s how my Mom used to do her fried chicken and it was the best fried chicken on earth. I’ve tried and tried to get the same results and after all these years, have yet to get it right. So we both miss Mom’s fried chicken and know that we’ll never taste any as good as that again , ’cause I just can’t do it!!!!
Glad you figured out how to make it right. And lucky you, living in Tempe, AZ. Our son lives there and we lived there for nine years, 1990 to 99. What a great place.
after several tries of not quite getting fried chicken right, I finally figured it out… I just brown it in the oil and then finish it off in the oven at 200-250. added bacon grease to the oil… I can’t cook it all the way in the oil… it gets too burned. for the first time my wife said, "THIS is good chicken…." yay! and she is not even a fried chicken fan. I got my spices down to what I want now… thanks for all the advice i received from this board!
finally figured out fried chicken.
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