Tuesday, September 14, 2010

KFC coating , revisited

I have previously posted a recipe for KFC coating for Chicken. This revised version, has a much crunchier coating, and a more spicy flavor. It could also be used for pork or seafood. A further possibility is that it can be shallow fried or shallow fried and finished off in the oven. An advantage for me is that I can use the buttermilk which is a by-product from making butter. The method for getting a better coating was inspired by "Cook's Illustrated", magazine. The spices used, I experimented with to get a mix that I liked. Feel free to experiment

There are 4 steps

1. Soak chicken in Buttermilk mix
2. Make spice mix
3. Make flour mix
4. Cook in pan on stove top for breast OR in fan for short time and then in oven for the pieces.

This list looks extensive, but makes enough for several coatings, Keep in an air tight container.

All measurements are in Australian Tablespoons. 20g or 2/3oz.

1 Tablespoon White pepper
3 " Black pepper corns
2 " Salt
1 " dried Greek Oregano
1/2 " of each - cumin, cardamon, cloves, nutmeg,
pepper flakes, paprika, garlic powder, allspice,celery seed.
Place all in TMX bowl and zap on 7/8/9 until a fine powder. Set aside.

2 cups of plain flour
2 Rounded Tablespoons of spice mix
2 Tablespoon of buttermilk.
1 tablespoon of Baking Powder
Mix together with fingers until small lumps form.

Chicken...Use skinless chicken breast sliced into flat slices about 1cm. thick. OR USE
Pieces with skin and bones in, or a whole chicken cut into 8 pieces.
(skinless chicken can be used but will be a little dryer.)

Buttermilk.....1 1/4 to 1 1/2 cups . Mixed with 1/2 Tablespoon of salt, 1 teaspoon of black pepper, pinch of Cayenne pepper, 1 teaspoon of garlic powder, 1 teaspoon of paprika. In a glass or plastic bowl, pour this mix over the Chicken and place in fridge for from 1 hour to overnight.

Dip into lumpy flour mix and fry in oil, (I used rice bran oil) over medium heat, until lightly brown for pieces and place in oven to finish cooking. 15 to 20 mins. @ 175c. Or for ......
Skinless breast pieces, dip into lumpy flour mix and shallow fry until golden, turn and cook other side.

For GF coating, replace flour with 1/2 corn flour and 1/2 potato flour.

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