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Started By
Message
CAD's lame thread with lame pics about his lame KFC original recipe experiment
Posted on 3/13/17 at 4:16 pm
Posted on 3/13/17 at 4:16 pm
First get you a whole bird. I bought a whole one and cut it up myself because it was cheaper that way.
Next, mix a cup of buttermilk and one egg together then throw the raw chicken in there to enjoy a tasty bath.
Then go ahead & put on a hot pan of your favorite oil on the stove. Not too hot.. medium high works.. Don't want the chicken to get too dark before it's done or that will overpower the flavor of the spices.
Then just make your batter. The secret is to have all the ingredients on hand. I like using the cajun injector thingie from Academy to batter up my chicken.
11 spices — combine with 2 cups white flour
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
Toss together then put a few pieces in the hot oil.. Cook about 25-30 minutes.. Wings get done quicker so take them out first.
Then place on paper towels.
C'est voila! Pretty damn tasty chicken and it actually has a better flavor than KFC you buy and the chicken pieces are WAY bigger.
Next, mix a cup of buttermilk and one egg together then throw the raw chicken in there to enjoy a tasty bath.
Then go ahead & put on a hot pan of your favorite oil on the stove. Not too hot.. medium high works.. Don't want the chicken to get too dark before it's done or that will overpower the flavor of the spices.
Then just make your batter. The secret is to have all the ingredients on hand. I like using the cajun injector thingie from Academy to batter up my chicken.
11 spices — combine with 2 cups white flour
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
Toss together then put a few pieces in the hot oil.. Cook about 25-30 minutes.. Wings get done quicker so take them out first.
Then place on paper towels.
C'est voila! Pretty damn tasty chicken and it actually has a better flavor than KFC you buy and the chicken pieces are WAY bigger.
This post was edited on 3/13/17 at 4:18 pm
Posted on 3/13/17 at 4:18 pm to CAD703X
Next time, take it out of the oil and put it on a wire rack to drain.
Posted on 3/13/17 at 4:18 pm to BRgetthenet
quote:
Next time, take it out of the oil and put it on a wire rack to drain.
good idea.
eta i've made fried chicken about 6x in my entire life.
This post was edited on 3/13/17 at 4:19 pm
Posted on 3/13/17 at 4:22 pm to CAD703X
What temp did you cook on, bud?
Posted on 3/13/17 at 4:22 pm to CAD703X
Looks like a win to me, not lame! nice job
Posted on 3/13/17 at 4:40 pm to CAD703X
Are the spices still a secret? How did you figure this out?
Posted on 3/13/17 at 4:50 pm to RonFNSwanson
quote:
Are the spices still a secret? How did you figure this out?
about a year ago someone was touring KFC HQ from Chicago Tribune and a photo caught the hand-written recipe on the CEO's desk or something like that.
hilarity ensued when the photo was blown up and posted to internet.
eta here
This post was edited on 3/13/17 at 4:53 pm
Posted on 3/13/17 at 4:52 pm to OTIS2
quote:
What temp did you cook on, bud?
i'm not a fancy man, just dialed back the burner a bit when the oil looked too hot.
Posted on 3/13/17 at 5:24 pm to OTIS2
good job CAD
i cook at 315- 320 deg for 18 to 20 minutes
i cook at 315- 320 deg for 18 to 20 minutes
Posted on 3/13/17 at 5:28 pm to cgrand
quote:
i cook at 315- 320 deg for 18 to 20 minutes
how do you test temp with a gas burner? my meat thermometers max out at 225 or so.
Posted on 3/13/17 at 5:37 pm to CAD703X
That Cajun Injection Batter Pro thing is the GOAT
I don't know how i breaded food before it.
ETA: i pictured your kitchen having nicer countertops, i am disappoint.
I don't know how i breaded food before it.
ETA: i pictured your kitchen having nicer countertops, i am disappoint.
This post was edited on 3/13/17 at 5:39 pm
Posted on 3/13/17 at 5:43 pm to CAD703X
They make thermometers for oil.
Posted on 3/13/17 at 6:41 pm to CAD703X
It's the 1/3 Tsp of "Origino" that makes that blend so special.
You can't find it just anywhere.
You can't find it just anywhere.
Posted on 3/13/17 at 7:05 pm to Winston Cup
quote:
pictured your kitchen having nicer countertops, i am disappoint.
Corian. We haven't upgraded them since the move.
Posted on 3/13/17 at 7:56 pm to CAD703X
I only count 10 spices, not 11
1. thyme
2. basil
3. origino
4. celery salt
5. black pepper
6. dried mustard
7. paprika
8. garlic salt
9. ground ginger
10.white pepper
1. thyme
2. basil
3. origino
4. celery salt
5. black pepper
6. dried mustard
7. paprika
8. garlic salt
9. ground ginger
10.white pepper
Posted on 3/13/17 at 8:28 pm to CAD703X
A pic of the Popeye's recipe would have been real gold.
Posted on 3/13/17 at 9:05 pm to CAD703X
quote:
how do you test temp with a gas burner? my meat thermometers max out at 225 or so.
Either a liquid/oil thermometer or I would recommend an infrared thermometer. It's perfect for this task.
Posted on 3/14/17 at 7:17 am to KosmoCramer
Well shite. My son has one. I'll go down and swipe his next time. Fun to play with.
Posted on 3/14/17 at 7:46 am to CAD703X
Were you going for the "original" recipe or "extra crispy"?
ETA: Didn't read the subject very well. I believe the original recipe is done with a pressure cooker......
ETA: Didn't read the subject very well. I believe the original recipe is done with a pressure cooker......
This post was edited on 3/14/17 at 11:53 am
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