| KFC Extra Crispy, How to? - CLICK HERE for the Cooking Forum Index |
| Ohmster |
Hi everyone!
I just love fried chicken, my mom is from South Carolina and so we had a
steady diet of Southern Fried Chicken when I was growing up as a kid. I
purchased a Rival deep fryer and I just love to fry chicken.
(Wow, I just cleaned about 2 pounds of frozen shrimp and my fingers keep
itching mad. I am scratching them with my teeth for crying out loud. Is this
supposed to happen when you take the shells off of frozen shrimp? My wife
helped with this and her fingers are not itching. ...strange. More scratching
fingers with teeth.)
I make the chicken my mom did by mixing a bunch of All Purpose flour with
salt and pepper, shake in a bag and dipping moistened finger into mix and
tasting it, season un till it tastes right.
(Holy Christ, my fingers and hands itch so bad, make it stop, please!)
I then take the cutup chicken pieces, put them in the bag with the flour
mixture, shake it around, take out the pieces, and shake them in a big hole
strainer to get off all of the extra flour. I then place the chicken pieces
in the deep fryer and cook for 15-20 minutes until golden brown and
delicious. I heat the fryer oil to about 375-400 degrees and after the
chicken in placed in the fryer, I maintain a temperature of 350 degrees.
The chicken comes out very good and is crispy and delicious when eaten right
away. It does not maintain it's crispness when put in the refrigerator and
then reheated in the toaster oven though. <sob> I read somewhere on the
Internet that one should bread the chicken with the flour mixture and then
put it on a plate and cover it with a clean dishtowel and let it sit until
the breading becomes pasty, then put it in the fryer. This is supposed to
make it come out more crispy. I tried this and don't really know if this
makes a difference or not, it seems to make the fried chicken darker, which I
don't really want. The web suggestion also told me to put some paprika into
the salt, pepper, flour mixture but this really made it come out dark. Not
good. Not good at all.
I really, really *love* crispy fried chicken and what I want to know is how
does Kentucky Fried Chicken get the "Extra Crispy" fried chicken so crispy
like that. I don't much care for the regular KFC but the Extra Crispy is out
of this world!
Can anyone tell me how to make crispy fried chicken KFC does? I tried putting
corn flakes in the flour mixture but I don't really remember it coming out so
well. Apparently this is not the right way to go here. How is this done? How
does one get extra crispy fried chicken to come out really good like The
Colonel gets his to come out? I don't much care about the 11 herbs and
spices, salt and pepper seem good enough for me but ahhh that ever-so-elusive
extra crispy part is keeping me up at night.
Somebody, anybody, for the love of God, please help me to come up with a
fairly simple way to make extra crispy fried chicken that comes out good
without having to comb the face of the earth for all sorts of weird, fresh
ingredients like freshly ground ginger or whatever. Please help.
(Finger itching is starting to subside now, thank God.)
Thank you,
Paul
--
tinykitty "ay tea" newsguy "dee oh tea" com
~Ohmster
|
|
|
|
|
