11 secret herbs and spices revealed!

[washerboy]

KFC is okay

I don't know if maybe they use a different oil to fry with now...but I don't recall it being so greasy back in the day as now. I like KFC, I can eat a small piece and I'm good..more than that and I've got indigestion for 24 hours. With the exception of KFC slaw, the side items are plain garbage. I think one could hang wallpaper with thier mashed potatoes and I'd be scared to find out what chemicials are in the brown gravey ..I hate to admitt this...but..I love their chicken livers. Can't do a lot of them anymore because of the gut and not to mention the amount of salt they dump on them..but sweet jesus...they are so good. Not all KFC's have livers.. but usually there's one or two in town that carry them.

I've tried pressure frying once..ummmm...the chicken was soggy and stickey. I'm going to try the herb mix but I think I'll just fry the tradional way

 

[launderess]

" you bring the oil up to temp then put the chicken in a

All pressure cookers have a minimum level of water that is required to bring up pressure. Doing pressure frying is no different. On the Wearever there is a line mark on outside of pot indicting the maximum oil line.

Cannot speak for other types of contraptions, but with the Wearever you bring oil up to temp (350F), brown a few pieces of chicken for a few minutes (turning occasionally), then put on and secure lid. Once the pressure is reached you adjust by monitoring how the weight is "dancing". Chicken is allowed to "fry" for number of indicated minutes then heat is turned off, and pressure released using "quick" method.

Once pressure is release you remove lid and take out chicken. If you are doing another batch lather, rinse, and repeat.....

One of the main problems with stove top pressure frying is you have no real way to know oil temp once lid is on. If it goes to high and remains there you'll open the lid to burnt chicken and rancid oil.

 

[sudsmaster]

A few years back the local KFC was undercooking their chicken. I returned it. Later they fixed their act and it got better, but it's still kind of gross.

 

I used to buy their 10 pc buckets when they went on sale with coupons in the local paper for $10/8pc dark. Now the price has jumped to $14/8pc, and at that point I figure it's better just to go to Costco and get one of their rotisserie chickens for $5. It works out to be about the same as the 8 pc dark, in terms of meat. And it's probably healthier as well.

 

For years I believed a story that the "11 secret herbs and spices" was really just salt and pepper. Well, now we know it's more than just that, but it sounds like it's mostly salt anyway.

 

As for pressure frying/pan frying/etc. It's almost always better to slow cook any meat. After the initial searing/browning, turn the heat way down and let the meat absorb the heat slowly. Will almost always come out more tender without being overcooked. When I pan fry a steak, I just sear it on both sides, cook it for a couple of minutes under low heat on each side, turn off the heat (gas) then cover the pan and let it rest on the unlit burner for 5-10 minutes. The steak comes out (usually) medium rare and very tender. I do something similar with the outdoor grill, except transfer the steak to a new dish and cover with another dish, and then let it rest 5-10.

 

For whole chickens at home, I use the rotisserie attachment on the BBQ grill. Works great. For pieces like thighs, use the same Lodge cast iron grill griddle I use for steaks. The combination of grilling and baking (covered BBQ) means they get nice and golden crisp on outside but tender juicy inside. Same thing about heat... after initial searing/crisping, turn the heat way down and let time do its magic.

 

 

[iheartmaytag]

Thank you for explaining

Our Dear Laundress, you are always such a treasure.

Still no one could fry chicken like Grandma, not even the Colonel.

 

[vacerator]

That goes for most

of any grandamothers cooking, no? Their cupcakes were moist and tasy, their meatballs spicy and delicious, the most tender pastas and gnocci, sweetest all day sauce, breaded cauliflower, chicken, roast beef, home made sausage, breads, apple sauce cake, Christmas cookies, and that was just from one of mine.

 

[daveamkrayoguy]

8-Piece Original Recipe, Cole Slaw, Mashed Potatoes & Gravy!

One-Hundred-And-Twenty-Six-Years-Ago, the man who would make fried chicken a fast-food commodity was born!

Happy Birthday, Harlan Sanders...

 

 

-- Dave

 

[cuffs054]

My Dad was out of town frequently. The biggest treat was when Mom who cooked everyday would get KFC. My father found never eat it, but I was in heaven.

 

[daveamkrayoguy]

More on DaveAMKrayoGuy's Colonel Buffet:

Think there was one time that me, my sister and a friend drove by our nearby KENTUCKY FRIED CHICKEN and our friend (who was driving us) said: "Oooh, look! There's the Colonel! He's getting out of his limo!" And sure enough I do remember seeing Colonel Sanders, himself, coming out of a Cadillac limosene with someone having an umbrella over him--it was a rather gray day out... There was a story in the paper of him with a picture of him blowing out Ninety Candles on a giant birthday cake with a hairdryer, just before learning of him dying a month or so, afterwards... -- Dave

[this post was last edited: 9/9/2016-23:38]

 

[circlew]

Fried chicken not my thing,

but I remember my dad's Uncle Fred & Aunt Hazel talking about eating at the original Sander's Restaurant on US 25 in Corbin, KY when traveling.

 

[askolover]

THE BEST FRIED CHICKEN

I've ever put in my mouth comes from Willie's Chicken Shack in New Orleans!!!  Makes KFC look like dog food!

 

[supersuds]

The original Sanders Court and Cafe in Corbin, Ky., has been restored and is worth a visit if you're in the area. It's only a few miles from I-75. There hasn't been any attempt to recreate the original menu; it's standard KFC stuff, but you eat in a 1940s dining room with hickory furniture!

Many of the biographies of Col. Sanders say that he had to close the cafe in 1955 because I-75 drew the traffic away, but I-75 was nowhere near being built in 1955 and the cafe is right on current US 25 so I'm not sure what happened.

 

[daveamkrayoguy]

It helped that Colonel Harland Sanders (sorry to have forgotten the 'd' at the end in his name) worked as a fireman as in stoking coals in the engine room on a train as well as on a ferry boat, as the understanding of steam engines surely may have long-helped him in his method of pressure-frying chicken...

-- Dave

http://www.nydailynews.com/entertai...ied-chicken-colonel-sanders-article-1.2784622