Deep Fried Chicken My Way--With a Touch of Class

**** My Fried Chicken***


This is my own personal recipe, and until now, a secret, even from my wife and kids. At the time I developed it I had not studied much of American cooking history and was still very impressed by the Kentucky Fried Chicken advertising. The real secret is not the spices used but marinating the chicken in buttermilk for a long time—NOTE the spices are very similar to Chinese five spice. For two to four chickens and sometimes up to six depending on size use:

½ tsp. ground ginger ½ tsp. paprika

½ tsp. thyme ¼ tsp chilli powder

¼ tsp. oregano ½ tsp. celery seed

¼ tsp. basil 1 tsp. salt

½ tsp. onion powder ½ tsp. coriander

½ tsp. garlic powder ½ tsp coriander

½ tsp. curry powder ¼ tsp. cumin

¼ tsp. cayenne pepper 2 cups buttermilk

½ tsp. black pepper

¼ tsp. white pepper

In a bowl, combine the first seventeen ingredients; then add the buttermilk, mixing thoroughly. Pour the batter over chicken pieces and marinate at least twenty-four hours and up to five days.

Now mix another 4times the above dry ingredients and add:

3/4 cups all purpose

whole wheat flour 1/4cup cornstarch

1. Dredge the marinated chicken pieces in the dry herb/flour mixture.

2. Fry dredged chicken in a large skillet with hot peanut-oil @375 F. Once chicken has reached a golden brown colour, finish cooking in the oven.

3. Or it may be deep fried at the same temperature.

Gourmet Fried Chicken

No. 1

1/2 tsp. white pepper

1/2 tsp. black pepper

1 tsp. ground ginger

1 tsp. oregano

1 tsp. thyme

1 tsp. salt

1 tsp onion powder

1 tsp. celery seed

1 tsp. Paprika

1 tsp. dried parsley

1 tsp. Poultry seasoning

2 tbsp. powdered chicken broth

1/3 cup corn starch

1/3 cup flour

1/3 cup fine bread crumbs

2 Frying chickens cut up

!. Combine first fifteen ingredients in shallow roasting pan or plastic bag.

2. Dredge chickens in seasoning mix. Let stand at least 10 minutes.

3. Dredge again.

No. 2

1 chicken, cut into serving pieces, or use 8 to 10 leg pieces (drumsticks and thighs), trimmed of excess fat.

! Tbsp. curry powder

1/2 tsp. allspice

OR

Fines Herbes mix:

1 tsp. minced tarragon

1 tsp. minced chervil

1 tsp. diced chives

1 tsp. minced parsley

PLUS

1-2 cloves garlic, crushed and finely minced

1 tsp. cayenne pepper (more or less to taste)

1 egg

1 cup flour

Salt and pepper to taste

In a bowl, mix chicken with salt, pepper, spices, garlic chilli, egg, and 2 tablespoons of water. When thoroughly combined, blend in flour, using your hands, Keep mixing until most of the flour is blended with the other ingredients and chicken is coated (add more water or flour if mixture is too thin or too dry; It should be dry but not powdery and not too wet-it has to adhere to the chicken.

No. 3

1/2 tsp salt

1/2 tsp. basil 1/2 tsp. thyme

1/2 tsp oregano

1 tsp. ground ginger 2 tsp. garlic salt

3 Tbsp. Msg. (optional)

1 Tbsp. celery salt

1 Tbsp. black pepper

1 Tbsp dry mustard

4 Tbsp paprika

2 cups plain flour

Dried bread crumbs (commercial)

2 eggs

Chicken pieces (your choice) Vegetable oil

Mix all ingredients together, in a large bowl, except for bread crumbs, eggs chicken and oil. Put bread crumbs in a shallow bowl. Now begin to dip the chicken pieces in egg, one at a time, making sure they are well covered in egg. After you dip a piece of chicken, immediately turn them over in the bread crumbs, making sure they are well covered in the spice mix.