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Post by Ken on Jan 25, 2021 14:42:19 GMT -6
Let us know when you cook this up, give us your address and just let us know what time to be there. I'll bring the beer.  |
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Post by zymot on Jan 25, 2021 16:52:39 GMT -6
Here's another piece of history: The chicken KFC used came from a place in the Chicago Burbs called Rosebud Farms. The truck would pull up in back and we would load the crates into the walk-in cooler. Years later I actually got Rosebud Farms as a customer doing their IT work. I worked with them for years until (I think) KFC gave their chicken contract to someone else and a lot of Rosebud's business was gone at that point.
I thought Rosebud was a sled.
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Post by Ken on Jan 25, 2021 17:01:59 GMT -6
Here's another piece of history: The chicken KFC used came from a place in the Chicago Burbs called Rosebud Farms. The truck would pull up in back and we would load the crates into the walk-in cooler. Years later I actually got Rosebud Farms as a customer doing their IT work. I worked with them for years until (I think) KFC gave their chicken contract to someone else and a lot of Rosebud's business was gone at that point.
I thought Rosebud was a sled.
Boo. Get off the stage.  |
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Post by OldMan on Jan 25, 2021 20:37:06 GMT -6
What a rabbit hole with this KFC recipe. Here is the revised recipe based on the video and members of an entire forum devoted to KFC chicken recipes
1-3/4 tsp MSG
3 tsp White Pepper
1-1/2 tsp Black Pepper (1/2 tsp each Cracked/Coarse/Ground)
1/2 tsp Savory
1/2 tsp Coriander
1/2 tsp Ginger
1/2 tsp Sage
1/4 tsp Allspice
1/8 tsp Marjoram
1/8 tsp Thyme
Use with 7 or 8 teaspoons of Salt and 2-1/2 cups of Flour
dip in one egg to a cup of milk wash then dredge in the flour spice mix
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Post by Ken on Jan 25, 2021 21:16:29 GMT -6
You need to take a pic of yourself and photoshop it to look like Colonel Sanders and use it as your profile pic. Or at the very least just find a pic of the Colonel and use that. Here, you can use Jason Alexander as the Colonel:  |
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Post by OldMan on Jan 29, 2021 21:28:58 GMT -6
I picked up a bag of MSG tonight at the Asian market, so it looks like KFC is on the menu this Sunday. I'm still researching how to do the brine- not sure how much citric acid to add to the mix. I plan on making the copy cat gravy mix and my favorite Cole slaw and biscuits to round out the meal
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Post by zymot on Jan 30, 2021 8:25:31 GMT -6
The colonel used to rant and rave against the corporate version of KFC gravy. His original was "Pure ambrosia. You could throw out the chicken and eat just the gravy." He called the standard issue gravy "wall paper paste."
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Post by OldMan on Feb 5, 2021 22:38:53 GMT -6
We tried the recipe with chicken breast cut into strips then fried with veg oil in the CI skillet, and it came out pretty good. Fresher herbs would have made it better but for the next round I'm going to double the amount. Not quite Finger Lickin' Good
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Post by Ken on Feb 6, 2021 8:41:45 GMT -6
Did you use the 7-10-7 breading technique? I actually remember the name of it but I don't remember exactly what it was. Crispy had a 10-10-10 technique. Something like you dunk the chicken pieces in the liquid batter (all in a stainless basket) 7 times, then you dump it into the flour/herbs & spices mix and "roll" the chicken (towards you) 10 times. Then you spread out the pieces and press down in the bin 7 times to make sure the breading was securely adhering to the bird. All in the name of consistency. Good lord, what did that place do to me? I need an injection of wallpaper paste gravy to bring me back to my senses.  The "breading station" looked just like this. There is a basket in there too and one of those numbers may have referred to the number of times you shake the basket to remove excess flour.  Needless to say, that table looked like a paper mache factory exploded all over the place by the end of your shift. |
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Post by OldMan on Feb 6, 2021 11:28:04 GMT -6
Did you use the 7-10-7 breading technique? I actually remember the name of it but I don't remember exactly what it was. Crispy had a 10-10-10 technique. Something like you dunk the chicken pieces in the liquid batter (all in a stainless basket) 7 times, then you dump it into the flour/herbs & spices mix and "roll" the chicken (towards you) 10 times. Then you spread out the pieces and press down in the bin 7 times to make sure the breading was securely adhering to the bird. All in the name of consistency. Good lord, what did that place do to me? I need an injection of wallpaper paste gravy to bring me back to my senses. The "breading station" looked just like this. There is a basket in there too and one of those numbers may have referred to the number of times you shake the basket to remove excess flour. Needless to say, that table looked like a paper mache factory exploded all over the place by the end of your shift. No, I used the standard flour, egg milk bath then back to flour method. Half the batch I doubled dip. That is a sweet looking table. I wonder who the Colonel made a millionaire to manufacture those custom tables |
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