[jaye944]

so SFC (southern fried chicken), KFC or PFC (poulet fried chicken in Quebec)

I understand the spicing, but I can't get that damn consistency on the coating
I go with skin on (because "if you cant do the time....") not worth having skinless

So, please lend a hand, I dont wanna blow my wad at KFC all the time, or popeyes

I want to deep fry my "heart attack waiting to happen" fresh at home

so a great recipe and or procedure would help.

[Dang3r]

Poultry sh*t, ask Uncle Wede, banned

[1QuikWS6]

KFC is Pressure Fried, you're not gonna get same results at home with retail fryers

[barfastic]

This is what i do... and it is DIVINE.... plus i love Matty... greatest/funniest chef on the webz.

[Alfisti]

Some idiot opened an all u can eat KFC near my university campus. it lasted three months

[CANGRKE70]

Originally Posted by 1QuikWS6

KFC is Pressure Fried, you're not gonna get same results at home with retail fryers

I make it all the time at my parent's restaurant when I feel like eating awful.

Having a commercial fryer does make it easy.

[MightyMouseTech]

It's PFK (Poulet Frit Kentucky) in Quebec. "Chicken Fried Chicken" does not sound right.

[jaye944]

txs all,

sorry I should have said, I've read the articles and understand about the preassure fryer.

But does that effect on how the skin (coating) is so crumbly and thick.

when I do it, the coating tastes great, but the coating consistency/thickness sis just not there

I'll check out the muchies vid link though

THANKS !

[jaye944]

what is it with the French, they can't understand English, thats why they have to have extra signage LOLZ

Originally Posted by MightyMouseTech

It's PFK (Poulet Frit Kentucky) in Quebec. "Chicken Fried Chicken" does not sound right.

[jaye944]

SOO FUNNY !

I'm gonna try it txs !

Originally Posted by barfastic

This is what i do... and it is DIVINE.... plus i love Matty... greatest/funniest chef on the webz.

[MightyMouseTech]

Originally Posted by jaye944

what is it with the French, they can't understand English, thats why they have to have extra signage LOLZ

You are from Ontario, you should know the French sign bullshit by now.

French sign gestapo in full effect.

https://en.wikipedia.org/wiki/Office...fran%C3%A7aise

[Joekerr]

French (IMO - there is my caveat), is a backwards language. I'm not inferring that directly implies French people are a backwards people, the reader can draw their own inferences as they choose.

But have you ever noticed that the French translation of an English sign is normally backwards. They take the last word, put it first, and so on and so forth.

Like dyslexia or something.

[Joekerr]

Those salt and pepper shakers at 8:07 are pretty interesting. Wonder if they ever serve double duty.

[ASBSECU E93]

If anyone is ever in Hartsville SC (Not that anyone would ever have a reason to visit), try Yogi Bear's Honey Fried Chicken.

You'll never want to eat KFC, Bojangles, Popeye's, etc.... ever again.

[Shazz]

The pressure cooked oil keeps the skin less crispy. The zinger fillets are cooked with the lid off to get it crispier.

You can only get the right consistency if you cook the chicken in pressurised oil. When the chicken first comes out of the oil, it's actually not crispy and it's only as the chicken sits in the oven keeping warm that it dries out. So if you get a crispy skin, it's actually been sitting out longer meaning the meat is also drier.

The wings and drumsticks are double breaded too. So it's chicken in water, drain, into flour, back into water, drain and into flour again.

Yes, I used to work there 20 years ago in Australia. And no I don't know what the 11 herbs and spices are. They come in 2 sachets pre mixed so you just mix them with a sack of flour.

[Maynard]

Do you use Redline 50-weight, or synthetic 0w-40? (that is why this is on the BMW forum, right?)

[jaye944]

but when you double dunk, does the water (liquid) not remove the first flouring ?

Originally Posted by Shazz

The wings and drumsticks are double breaded too. So it's chicken in water, drain, into flour, back into water, drain and into flour again.

[jaye944]

anymore than oh I don't know say... anymore than Pc build / stocks / hitler riding a trex or even botched watch repairs LOLZ

Originally Posted by Maynard

Do you use Redline 50-weight, or synthetic 0w-40? (that is why this is on the BMW forum, right?)

[jaye944]

so questions

I followed the youtube link recipe as best I could. "generally" it was much better this way

but some comments

* why soak in brine, then butter milk?
I didnt have brine, so I used malt vinegar, I loved the slightly acidic taste it seemed to have, wife didnt, was I supposed to wash the chicken? prior to butter milk, didnt say

2> Other ones call to either "par-boil" the chicken then fry, yesterday my chicken was undercooked inside, whilst the outside was done just right, do I really need a meat thermometer

3> on a higher heat, the skin was far too over cooked, but still the chicken was "slightly" under cooked


4> should I have finished in an oven?

my deep fat fryer I tried

1st batch 350degs for 15 minutes

2nd batch 300 for 10 minutes, then lifted basket above hot oil cover closed for a further 5 minutes

cheers

[Z K]

Originally Posted by Alfisti

Some idiot opened an all u can eat KFC near my university campus. it lasted three months

There was a all u can eat KFC that I went to before... didn't last long either.

[cjb762]

I have had good luck with copy cat recipes from topsecretrecipes.com.

This one get good reviews:

http://www.topsecretrecipes.com/KFC-...t-Recipe-.html

I tried the Popeye's red beans & rice recipe, and it was really close...
http://www.topsecretrecipes.com/Pope...at-Recipe.html

[jaye944]

txs giving it another try, tonight