Hi and welcome to episode #178
with Whats4Chow.com Kfc fried chicken is legendary,
and there must be hundreds of websites and videos claiming
to have cracked the secret recipe of 11 herbs and
spices. Others get into deep discussions
about how the chicken is pressure fried. Over time I have tried many of
these copycat recipes and can only say that it was one
disappointment after the next. None of them even came close to
the real thing. Today I will reveal to you the
actual secret behind the legendary taste, aroma and
texture of this iconic chicken. Before I continue, I would just
like make a point. Whats4Chow.com is the FIRST TO
PUBLISH THIS, and I am sure that there will be a load
of other channels copying my video within a very short
time of this being published. Unfortunately there is nothing I
can do to prevent this, but to those free loaders out
there that will inevitably copy my work, please have the
decency to give our channel and website the credit it
deserves for finally decoding
the mystery of the world's finest
chicken brand. Let's get started by saying that
it is not the secret blend of 11 herbs and spices, and it
is not the use of pressurized deep fryers, or the type of oil
or shortening used to do this. The secret to the insanely good
flavor, texture and aroma is in the preparation of the
chicken before it even coated. This is how to do it! Combine the paprika, onion salt,
sage, garlic powder, oregano, chilli powder, black
pepper, basil, marjoram and coriander in a bowl and mix it
together, then divide this in
half. Pour 2.5lt of filtered water
into a pot and add half of the spice mix along with the
whole allspice, and whole black
peppercorns. Also add the salt, saltpeter,
sugar and bicarbonate of soda. Bring the pot to a boil,
stirring frequently. Reduce the heat and allow the pot to simmer
for 5 minutes. Remove the pot from the heat and
allow the brine to cool
completely. Using a carving fork or similar
tool, poke holes through the skin of the chicken pieces,
then place them in a large sterilized container. Pour the cooled brine over the
chicken pieces, put the lid on and let this cure in your
refrigerator for a full 24
hours. Before I continue, for this
recipe to succeed, you cannot omit anything, especially the
saltpetre and bicarb. The proper curing process is
where the taste, texture and juiciness comes from. After 24 hours, remove the
chicken from the brine. Combine 2 cups of all purpose
flour with the other half of the spices, and lightly beat 4
eggs. Dredge the chicken in the flour
mixture, then dip it in the egg making sure to wet all
of the flour. Dredge the chicken in the flour
again making sure to get a good solid coating. Sprinkle a layer of the flour
mixture onto a platter, transfer the coated chicken
pieces to the platter and allow the coating to set for 20
minutes. Half fill your wok or pot with
oil. Heat the oil to 160c or
325f. Fry the chicken pieces for 20
minutes, turning over halfway. Remove the chicken from the oil,
drain on kitchen paper and
serve. Just a few more notes before we
go.... The chicken must fry for at
least 20 minutes. If you fry hotter and shorter, the coating
will have a chalky texture. The chicken is cured, and as a
result it can stand in a low oven for extended periods of
time with no health risks, just as it does in the store.
This makes it possible to make a mountain of chicken
before your guests arrive. Smaller cuts like the KFC wings
and chicken burgers will be covered in the next few days.
Please subscribe for notifications and updates. The full printable recipe for
this awesome chicken can be found on our website
Whats4Chow.com Thanks for joining us today,
please share this valuable
secret with eveyone you know,
and we'll see you again
tomorrow!
