Steps to Prepare Super Quick Homemade Kfc Fried Chicken Ultimate 1970s Original KFC Clone fillets
by Frederick Turner
Kfc Fried Chicken Ultimate 1970s Original KFC Clone fillets
Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, kfc fried chicken ultimate 1970s original kfc clone fillets. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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To begin with this particular recipe, we have to first prepare a few components. You can have kfc fried chicken ultimate 1970s original kfc clone fillets using 26 ingredients and 20 steps. Here is how you cook it.
The ingredients needed to make Kfc Fried Chicken Ultimate 1970s Original KFC Clone fillets:
Get main ingredients
Make ready 6 medium freerange chicken breast fillets
Prepare 1/2 liter full cream milk or buttermilk
Get 1 1/3 liter peanut oil
Make ready 6 quart pressure fryer (not cooker)
Make ready 1 metal rack
Prepare 1 long tongs
Take 1 deep oven pan
Take 1 hot oil thermometer
Get 11 Secret Herbs and Spices
Take 3 tsp white pepper
Get 3 tbsp tellicherry black peppercorns
Prepare 1 tbsp red dried chilli flakes
Get 3 tsp ground sage
Get 2 tsp mustard powder
Make ready 2 tsp smoked paprika
Prepare 2 tsp dried rosemary
Take 2 tsp dried thyme
Get 1 tsp cumin
Make ready 1 tsp celery salt
Get 1/2 crumbled bayleaf
Get Additives
Prepare 3 cup self raising flour
Take 3 tsp msg / accent
Prepare 1 1/2 tbsp garlic flakes
Get 2 tbsp kosher salt or sea salt
Instructions to make Kfc Fried Chicken Ultimate 1970s Original KFC Clone fillets:
this recipe uses 11 secret herbs and spices plus you need a pressure fryer. these can be hard to find. i use a 6 quart chicken bucket i found on ebay. do not ever use a pressure cooker unless it says it can fry. otherwise you get a bomb in your kitchen. this recipe comes from all original, high quality spices and ingredients. it will make better kfc than kfc can. i have researched this recipe for about a year and produced many versions until i was happy with it. if you follow these directions properly, you will see what i mean. avoid burning the coating and practice for consistency. it is important to use high quality spices such as spanish smoked paprika and tellicherry black pepper.
cut chicken fillets into thirds
pour milk into large mixing bowl
add cut fillets to soak in milk
add all spices, all the salt, garlic flakes and msg to a spice grinder or blender
grind or blend the spice mix
add flour and spice mix to a deep tray and mix to create well
one piece at a time, let chicken drip excess milk, then press the chicken into the rubbing mix
pour peanut oil into pressure fryer to correct level
ensure chicken is well coated and place aside
heat oil in fryer to 180 celsius using an oil thermometer
using tongs and taking care place all the coated pieces of chicken directly into the hot oil
brown chicken for around 2 minutes or until a very light brown colour. stir with wooden spoon carefully to prevent sticking
attach pressure lid and tightly seal. around 5 pounds of pressure.
lower heat to low setting and ensure pressure builds as counterweight on valve will hiss
cook for around 8 minutes at 5 pounds of pressure. higher levels of pressure will reduce the time .
turn off heat, move cooker off heat, disperse pressure via valve but be very carefull of hot steam. remove lid and place chicken on rack
allow chicken to drain for at least 5 minutes.
if you got the weights and timing correct, the chicken will be a golden brown colour. too far and it will burn and go dark brown ala many of these other clone recipes
you will now have kfc that you may remember eating as a child. their recipe has 'evolved' now to include cheaper ingredients and so tastes different to how it used to. btw msg can be omitted but in small quantities it can enhance the taste of the spices to great effect.
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