Fried Chicken -or- In Search of the 11 Herbs and Spices

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Fried chicken.  I know no one who grew up not having fried chicken as a part of the family menu.  My mother made it, usually on a Sunday.  And, who doesn’t like fried chicken.  I do know people that avoid it like the plague, since it’s fried and is loaded with fat.  But, as I tell people, I don’t work out to stay in shape.  I work out so I can eat.

As the years went by, fast food chicken seemed to take over and people quit frying their own.  Those who have never fried chicken will claim it’s just too much work.  Little do they know how easy and cheap it is. 

We  all have our favorites and those favorites usually have secret recipes.  But what happens when those restaurants disappear?  One of the best rotisserie chickens around was Kenny Rogers who completely vanished from the United States.  (see my rotisserie chicken post Jan 2012) Even Seinfeld’s characters knew how good it was.  KFC has been around most of my life, but I remember when the changed from a sage gravy to a beef gravy for their mashed potatoes.  I do love KFC chicken and their cole slaw. 

When I lived in New Orleans, I became attached to Popeye’s since there was one within walking distance of my apartment. My wife and I drove quite a ways one night to get some Popeye’s and I was so disappointed.  I don’t know if my buds had changed or they changed the recipe, or what.  I just no longer liked it. 

Knott’s Berry farm has some of the best fried chicken ever.  I don’t get out that way very often, and they closed most of their Mrs. Knott’s restaurants. 

One day I’m at a party and the main dish served was fried chicken.  It was pretty good so I asked “Where’d you buy your chicken?”  I was surprised to hear that they fried it themselves that morning.  They told me how easy it was and how much cheaper it was than fast food.  That did it for me, I had to try it. 

Luckily for me, I have an outdoor kitchen, plus I live in California, so outside cooking is the way to go.  Easier to clean up the mess and the wife doesn’t yell at you because of the mess.  I find though, that if you just clean up as you go and make an effort not to make a mess, it’s a whole lot easier. 

So the quest began.  Now, my wife had made some fried chicken a few times so she was my first resource.  She said go to the Better Homes and Garden’s cookbook.  It’s a simple recipe that ain’t bad but left me unsatisfied in the quest.  It’s simply mixing flour, paprika, salt and pepper, coating the chicken, and frying for about an hour total. 

My friend Greg and his wife Barb, took us to Knott’s.  Boy that chicken was just like I remembered.  Turns out Barb had worked there as a teenager and told me that Knott’s soaked their chicken overnight in salt water.  That process is called “brining.”  So I started brining my chicken, even for the rotisserie.  1 cup salt and a gallon of water.  Remember the salt causes the meat to absorb liquid and gives you really moist chicken.

Then I read a recipe where they too brined the chicken.  They also used an egg wash like I do for chicken fried steak.  So, now I got salt, pepper, paprika, and flour coating after a bath of milk and egg (the egg wash.)  Not bad, but still searching. 

I found a recipe saying that it’s from the internet and is Cordelia Knott’s recipe.  I have no idea if it is or Knott ( I know) but now we’re getting somewhere.  This recipe brined, then used an eggwash with buttermilk.  The flour mix had added thyme, garlic, and cayenne.  Not bad at all.  Plus, they used peanut oil for frying. 

Not long ago, I saw a tv show where Todd Wilbur, the Top Secret Recipes guy attempted to duplicate KFC.  He actually did some investigating and even used a little science.  A chemist examined a piece of KFC and declared the oil to be soybean.  Todd visited KFC and found they used a certain type of broaster so he borrowed one.  Now, I read in Colonel Sanders bio that he made that original chicken in a cast iron frying pan, but it took about 30-40 minutes and his customer base was growing like crazy.  That’s when he started using the broaster, which is a commercial pressure cooker. 

In Todd’s research, he interviewed the CEO of the company that makes the broasters and this guy tells Todd the secret is they use Black Tellicherry pepper.  Then the Colonel’s old secretary tells him the Colonel always talked about sage and savory.  Todd added MSG (Accent), salt, sage, garlic, paprika, thyme, marjoram, rosemary, and onion powder.  What he didn’t tell us on the show was how much of each. 

The tasting was a panel of KFC folks who did a blind test and all picked out the real KFC over Todd’s, but the CEO of KFC said it was the closest he’d ever seen anyone come to it.  Hmmm! 

I read a lot of “real” KFC copycat recipes.  Ron Douglas, a well known food hacker, uses some of the same but adds oregano, basil, and chili powder. 

1 teaspoon ground oregano * 1 teaspoon chili powder * 1 teaspoon ground sage * 1 teaspoon dried basil * 1 teaspoon dried marjoram * 1 teaspoon pepper * 2 teaspoons salt * 2 tablespoons paprika * 1 teaspoon onion salt  * 1 teaspoon garlic powder * 2 tablespoons Accent (an MSG-based seasoning)

 

Another guy who had a video on youtube added bay leaves,coriander, cardamom, ginger, nutmeg, and cloves.  What caught my attention on his was that he used a pressure cooker and while it was cooking, someone walked in the kitchen and said “Hey, it smells like KFC in here.” His youtube video is under loxdeaddog- cooking o.r. kfc chicken.  He says his recipe came from a KFC forum in the UK. 

Yet another said the secret was a buttermilk brine with salt and sugar.

 So, as you can see, there’s a lot of experimenting goin’ on.  I’ve tried some of it and so far, this is the best I’ve done.

 

Uncle Ron’s Fried Chicken (for now)

 

I used a buttermilk brine overnight for 12 hours:

3 cups milk and 3 tblspn white vinegar ( this since I didn’t have real buttermilk)

2 tblspn sugar
1/3 cup kosher salt

I used an eggwash:

1 cup milk

2 eggs

Breading:

2 cups all purpose flour

1 tblspn MSG (Accent)
1 tblspn paprika
1 tspn each salt and black pepper (I didn’t have tellicherry but saw some at WalMart)
½ tspn each of garlic pwdr, onion pwdr, cayenne, marjarom, rosemary
¼ tspn each of coriander, sage, thyme, savory, and allspice (I’ve been thinkin’ ‘bout uppin’ these to ½ tspn each on the next round)

Fried 8 pieces (one whole chicken), 4 at a time in soybean oil 350F 40 minutes, turning after 20.

Just to make sure you got it, I brined the cut up pieces overnight.  I dried them with a paper towel. Heated my oil to 350 degrees.  Dipped each piece in the egg wash then coated with the flour mixture in a shaker bag, and put directly in the hot oil.  Turned after 20 minutes and removed after another twenty and let sit on a paper towel covered plate for about 10 minutes before serving.

So right now, I have 13 herbs and spices and I still don’t have it exactly right (for me), although my wife and I both agreed, it’s pretty darn good this way.

Please let me know if you have an idea to make it better, even if it’s removing ingredients.

Enjoy!

 

Note:  Sorry I didn't post any pics for this one.  I'll get some on here soon.

 

Glazed Donuts – In Search of the “Real Krispy Kreme Recipe”

 

When I see a recipe on a blog or facebook, I always read the comments.  Crazy but hardly, or let’s say almost never do I see a comment from someone who has actually tried the recipe.  I see stuff like I’m gonna try this, it looks yummy, etc about 25% .  Negative comments about the recipe 50%, and negative about trying it the other 25%.  Ya know, like why the heck should I work that hard when I can just go buy it.  Ya know, I get ticked and yell at my computer.  Don’t people post recipes because they want to share with those who will try them? Geez!

 

So I think about the comments and the only question semi worthy of a response is why make it.  Several reasons come to mind.  Some people live where they can’t just go a block and buy the real deal.  Sometimes, the real deal disappears.  Take Kenny Rogers Chicken for instance. Plus, some of us just like the satisfaction of doing things.  I can think of more, but I’ve ranted enough.

 

Why am I telling you this?  It happens every time I search for a so called “copy cat recipe.”  Ok, to be fair, I have seen a few (very few) constructive comments.  Like today while looking at a “real Krispy Kreme recipe” a lady asked about cream of tarter and commented that it was an ingredient that makes a donut “melt in your mouth.”  I’ll take a look at that.

 

Copycat searches are a lesson in patience.  In my search for the Krispy Kreme, I have tried several that are touted as being “finally, the real recipe.”  Very few come even close.  One guy put the “secret ingredient” of baked potatoes in his recipe.  Really, ya think Krispy Kreme bakes a bunch of taters and has somebody back there peeling them and not one employee dimes them off to us copy cat searchers?  C’mon!  If potato was the secret, don't you think they'd just use potato flour?

 

My brother,,who was in the restaurant business most of his life, tells me “the best recipes are usually the simplest.”  I find that to be true.

 

To date, I haven’t duplicated Krispy Kremes, but today I found one that’s pretty good and I’ll share it.

 

It comes from the Yummy Recipes FaceBook page and was apparently submitted by pseudonym “.leannebakes.”  at www.leannebakes.com.  Yummy Recipes has been on FaceBook less than two months and already has close to 5000 Likes.  So thanks Yummy Recipes and .leannebakes for the recipe.

 

Here it is as given on leannebakes.com.  I use this one because it’s just a tad different from her post on Yummy and I think it’s the better of the two.  Then afterwards I’ll give you my comments and modifications.

 Glazed Doughnut Recipe

 

3 tbsp. milk

3 tbsp. boiling water

2 tsp dried active yeast

8 oz plain flour (about 2 cups)

1 1/2 oz sugar (about 3 tbsp.)

1 egg beaten

1 oz butter

1/2 tsp salt

Enough oil to cover the bottom a few inches of a wok, or a deep fryer.

Directions:

In a large measuring jug, combine the milk and boiling water.  Add a teaspoon of the sugar and the yeast.  Stir it gently, then leave it in a warm place for the yeast to activate.

In a large mixing bowl, combine the flour, the rest of the sugar, and salt.  Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.

Add the beaten egg and yeast mixture to the flour mix, and blend into a smooth dough.

Turn the dough out onto a lightly-floured counter and knead for about 10 minutes- it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.

Once risen, place the dough onto the counter and stretch into a long rectangle (about 14 in by 4 inches).  Cut strips about an inch wide, and shape them into circles (much like you would a bagel).

Cover the doughnuts with a cloth while you heat he oil to 375F.

Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes.

Be sure to fry only a few at a time so they don't overcrowd and stick together.

Drain on a paper towel or wire rack over a cloth, before glazing them.  Be sure to glaze them warm, or else they won't get that delicious coverage!

 

Glaze:

 

1/3 cup butter

2 cups confectioners' sugar

1 1/2 tsp vanilla

4 tablespoons hot water (more added a tspn at a time as needed)

a dash of nutmeg

 

In a medium bowl, whisk together all the ingredients until smooth.

Take the warm donuts and dip them one at a time into the glaze.  Place on a wire rack with parchment underneath.

 

You're done!

 

So, I made these babies and Krispy Kreme (or Tim Horton’s for you North of the border), maybe not.  But, I still give this recipe a big Thumbs Up because they are delicious!

 

On her website and on Yummy, leannebakes explains that she’s Canadian (explaining my Tim Horton comment) and uses a scale for measurements.  That mixed me up just a little and caused me to use a half stick of butter when I think I should have used a quarter stick.  My donuts browned a little too quick and this may be why.  Go to her website to see some nice looking pictures of what I think they should look like.

 

One commenter said that the boiling water would kill the yeast and she’s right, but if you mix it with the cold milk, it comes out warm and the yeast will still activate.

 

I measured the flour with my scale and it does come out to a little less than two cups.

 

One of the reasons I like this recipe better than the one on Yummy is that this one says ½ tspn of salt where the other says “dash”.  My dash was close to a whole tspn.

 

I used my Kitchenaid and mixed the dough for 5 minutes on 2.  Then I kneaded it for 5 minutes.  It came out to bigger than a baseball but smaller than a softball.  Now for some reason, my yeast dough doesn’t rise well.  Maybe it’s California, but I have never got the rise that I would like to see.  Maybe it's because I used the first recipe that says 1 tspn yeast and this one says 2.  Hmmm!  Happened again this time, didn't rise enough, so I let it rise about an hour, then kneaded it 5 more minutes.  Rolled it out about ¾ inch thick and cut my donuts with a coffee mug.  I skipped cutting the holes. Take the leftover, knead it some more and repeat.  I got 10 donuts out of it.  Then I let them rise another hour.  They did ok and rose to about an inch, but should have gone another half or more.  Any suggestions on how to get it to rise better, let me know.

 

The glaze recipe yielded enough to do a couple dozen so it could be cut in half (unless you can get my dough to double.)  I personally think the vanilla was a bit strong and I would cut it down to ¾ to 1 tspn.  Then I would skip the nutmeg altogether.  It wasn’t on the Yummy post.

 

I used Crisco soybean oil because all I had was that and canola on hand.  Canola has a lower burn temp at around 350, so soybean got the nod.  Probably most anything labeled vegetable oil will work.  I cooked/fried them 3 at a time and the first three at 375 browned way too quick and were just a little gooey in the center.  I dropped the temp to 325 and cooked longer.  They still got just as brown but were done all the way through.  Now, if you look at glazed donuts, you’ll see a white line around the middle on the sides.  That’s because if the dough rises right, they’ll float higher in the oil.  Mine floated but a touch lower which caused them to double cook on that center line making a dark line.  I hope that makes sense to you.  If you make a lot of donuts, you’ll see it, especially when you compare yeast raised to cake donuts.

 

So there ya go.  This is the best I’ve found so far.  It’ll stay until I find that illusive “Real Krispy Kreme.”

 

Enjoy! 

 

 

Chief's Potato Salad

 

My Dad, Chief made great potato salad.  I watched him make it several times and even asked him “how much of that do you put in.?”  He always answered “just til it’s enough.”  So, that’s how I made it all my life until a couple months ago when someone asked me for the recipe.  So last weekend, I made it for a neighborhood get together and  I measured and wrote it down.

 

Chief’s Recipe

Potatoes, eggs, sweet pickles, stuffed green olives, salt and pepper, celery seed, Miracle Whip, mustard

 

Uncle Ron’s – Chief’s Potato Salad

 

10 small potatoes

½ cup each sweet pickle relish, stuffed green olives, white onion, celery (all chopped)

2 tablespoons prepared mustard

1 cup Miracle Whip

2 tablespoons sugar

½ teaspoon each celery seed, salt, pepper

3 hard boiled eggs chopped

1 hard boiled egg sliced for garnish on top

Paprika- sprinkled on top

 

I used ten small potatoes because I had bought a 5 pound bag of them.  4-5 regular sized spuds will do.  The bigger they are, you may have to use a little more Miracle Whip.

 

I used to chop sweet pickles instead of the relish but the relish is easier and it has some other colorful stuff in it.

 

I peel then boil the potatoes in salted water for 40 minutes, soft but not too mushy.  Then I drain them and refridgerate until cool a couple hours. 

The way I hardboil the eggs, is by putting eggs in cold water in pan and bring to a boil.  Then I shut off the heat, cover and let sit for 20 minutes.  Rain the water and put in refridgerator with potatoes.

 

After they’ve cooled, I peel the eggs, then chopped the potatoes and 3 eggs.  I leave the fourth egg in the fridge.

 

Mix everything together in a large bowl and refridgerate.  You can eat it right away if you want.  I like mine to sit in the fridge overnight to all those flavors can ‘marry’. 

Before serving, peel that last egg and slice.  Place on top of the salad for garnish and sprinkle with Paprika.

 

Now, my wife says she likes it better with black olives and we’ve made it that way.  I prefer the green, but once we made it with both.  It wasn’t bad.

 

My friends,  Kevin and Kristy Farnsworth from Salt Lake (who I haven’t seen in 36 years, although I would love too), don’t use olives.  They use ½ teaspn dry mustard instead of the prepared, and add a ½ cup sour cream.  This was good enough that I asked for their recipe.

 

Whichever way you make it, I hope it turns out great! 

Enjoy!

 

Frozen Fruit Salad, Green Rice, and Burgundy Wine and Honey Sauce

 

 

Stephenson’s Apple Farm

 

Unless you are from Missouri, you probably don’t know that Missouri is a big apple growing state.  While growing up, we were told there were more apple trees in Missouri than in Washington state.  In the fall, my parents always made sure we made a trip to Stephenson’s apple farm between Independence and Lee’s Summit where we would drink apple cider right out of the barrel and eat apples right out of the bushel baskets.  One time I had a loose baby tooth when I bit into that apple.  I musta swallowed it because it disappeared.  Funny, the Tooth Fairy still left a dime under my pillow that night.

 

Stephenson’s also had a great restaurant.  Of course, being a fruit farm, they specialized in apple butter, jellies, and relishes. The restaurant was so popular that in the 70’s they decided to expand and opened a couple more restaurants.

 

Skip to today.  35 years and couple recessions, Stephenson’s is now gone.  Luckily, someone gave my wife a Stephenson’s “Old Family Secret Recipe’s” booklet.  We haven’t made but a few of their recipes but the one’s we’ve tried are just like we remember.  Here’s three with our comments and a few tweeks.  I hope you enjoy them.

 

Frozen Fruit Salad

 

This one is like a frozen ambrosia and is always a hit with guests.  

Makes 6-8 servings.

 

3 oz pkg softened cream cheese

1/3 cup of mayonnaise

1 teaspoon lemon juice

2 egg whites

1/3 cup sugar

1 cup whipping cream

5-6 large marshmallows, cut up

¼ cup drained mandarin orange slices

1 lb can fruit cocktail, drained

2 tablespoons chooped maraschino cherries

1 tablespoon chopped walnuts

 

Blend cream cheese, mayo, and lemon juice.  Beat egg whites until foamy, beat in sugar (a tablespoon at a time), until stiff peaks form.  Beat whipping cream until stiff.  Fold the whip cream into the egg whites.  Fold into cheese mixture.  Fold in the rest of the ingredients.  Pour into an 8 inch square pan.  Freeze. 

 

Notes:

We are Miracle Whip people but we use real mayo for this recipe.

We’ve made this with small marshmallows instead of the cut up big ones and it turned out great.

When beating the egg whites and whipping cream, be patient, it’ll get there. It’ll be stiff peaks like a meringue (since it’s exactly that).

We use a glass dish and cover with plastic wrap.

My wife likes this stuff frozen which is how it was served at the restaurant, but I like mine mostly thawed.  Careful carrying the dish from the kitchen to the table, this stuff will slide off.

 

Green Rice – “Specialty of the House”

 

This side dish is fantastic.  Don’t let the number of ingredients scare you off.  I’m absolutely sure you’re gonna love it.  Everyone I know, that has tried it, does.

Makes 10 servings

 

3 cups cooked rice

1 cup chopped parsley

½ cup grated cheddar cheese

1/3 cup chopped onion

¼ cup chopped green pepper

1 clove garlic, minced

14 ½ oz can evaporated milk

2 eggs, beaten

½ cup vegetable oil

1 tablespoon salt

½ teaspoon each seasoned salt and pepper

¼ teaspoon Accent

Juice and grated rind of one lemon

 

Mix rice, parsley, cheese, onion, green pepper, and garlic in a greased 2 quart casserole.  Blend rest of ingredients.  Mix into rice.  Sprinkle with paprika.  Bake at 350 degrees about 45 minutes, or until like a soft custard.

 

My notes:

For the rice, we’ve cooked it with “real” rice and with instant (Minute Rice and Uncle Ben’s).  It comes out the same.  You make the decision for yourself.  Maybe brown rice.

We always use fresh parsley and have discovered “herb scissors” that make it simple.  Just trim off the leaves and throw the stems away.  No more tedious pulling off leaves and chopping.  You can use parsley flakes but be sure to soak them first until soft.

Over the years, a 14 ½ oz can of evaporated milk has disappeared from store shelves.  It’s now 12 oz.  My wife just adds it at 12 but I make up the difference with regular milk.  We’ve seen no difference either way.

We use Lawry’s seasoned salt and regular black pepper.

I hear a lot of people not wanting to use Accent because it’s MSG.  Some claim it causes headaches.  If that’s you, don’t use it.  Personally, I like it as a flavor enhancer.

I use a lemon zester to remove the rind.  Then I just cut the lemon in half and squeeze.  I’ve seen a nifty bar tool for grating at Williams Sonoma.  YouTube has some nifty videos of both.

 

Burgundy Wine and Honey Sauce

 

We use this sauce on ham steak, it’s delicious.

Makes about 2 cups

 

1 cup dark corn syrup

½ cup honey

1 tablespoon grated lemon rind

10 whole cloves

¼ teaspoon cinnamon

¾ cup burgundy wine

 

Heat syrup and honey to boiling.  Add rind, cloves, and cinnamon.  Remove from heat and cool.  Stir in wine. Strain.  Use for basting baked ham and as a sauce to serve with it.

 

My Notes:

I love cooking with wine.  I usually just use what’s ever available in the fridge.  For some reason the sweet flavor of a cheap burgundy works best in this recipe.  The problem is that it’s tough to find a small bottle of burgundy, at least around my town.  They’ve got gallon and half gallon in bottle or a box.  Then you’ve got some extra for the fridge, ha.  Or, maybe a nice glass with dinner.

This sauce is pretty thin so if you’d like some thicker, use less wine.  I find that if I make the sauce a day ahead, it is just a touch thicker.

We’ve also added some chopped apple and or raisins.  Both work well.

 

So, there ya go!  Stephenson’s little recipe guide has some other terrific stuff.  Maybe I’ll post some more later, but if you can find a copy of the book on ebay or at a garage sale, pick it up.  You’ll be happy you did.

Enjoy!