KFC

I don't think I have ever had chicken at KFC. When I was a kid, there was a horific story in the papers, about how someone had got a bone stuck in their throat whilst eating Kentucky Fried Chicken and had been rushed to hospital.  After having had the bone removed it had been analised and the resulting verdict was that it was in fact a rat bone.  Whether this story was true or just an urban myth it made a lasting impression on me and I never stepped foot into a KFC for years.  Then in my 20's I bought a flat in Shepherd's Bush.  Near the end of my road was a branch of KFC.  The smell was so horrid that as a result I have managed now to get to my mid 40's, never having eaten a piece of fried chicken.  


But, as I mentioned a few weeks ago I have been watching a lot of Diners, Drive-in and Dives and Guy is forever raving about deep-fried chicken from South Carolina to Tennessee, not forgetting Kentucky.  Persistant shots of him biting into steaming hot, golden, crispy pieces of chicken have finally got to me and I had to try some. So I set about making the finger likin' best chicken that I could.  It would seem however, that everybodies recipe for their chicken seasoning is always "secret", though I am not sure why. Amazingly though, after a little research, I managed to find the "secret" recipe for Colonel Sander's very own chicken, with all 11 herbs and spices.  Nothing is sacred.  Apparently it was leaked some time ago.  Anyway,  I gave it a go and I have got to say - deep-fried chicken is really, really good.  Maybe not the thing to eat everyday but hot from the fryer with some freshly made coleslaw, I reckon I could really get into soul food.  Not surprisingly the kids loved it too.

KFC' Mix
I left out the MSG.  I was going to be really clever and try and add my own Umami in the form of some powdered Kombu but it was so delicious already, we had eaten all the chicken by the time I managed to buy some. Which just goes to show -  it doesn't need it.

1 teaspoon ground oregano
1 teaspoon chilli powder
1 teaspoon ground sage
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon pepper
2 teaspoons salt
1 teaspoon paprika
1 teaspoon onion salt
1 teaspoon garlic powder
2 tablespoons Accent (MSG)

Deep-fried Chicken

1 free-range and or organic chicken with skin, cut into 8 or 10 pieces
Vegetable oil for deep frying
1 cup flour
1 batch of spice mix (above)

Pre heat oil in deep fryer to 340° to 375° F / 170 to 185° C.  Use a thermometer. Wash the chicken with cold water, both inside and outside, and drain it well. Mix together the flour and spice mix in a bag and shake well. Add the chicken pieces, one at a time, to coat them in the flour mixture. Lower the chicken into the fat one piece at a time, using tongs.  Start with the pieces with bone - the drum sticks and thigh pieces.  These will take about 20 to 30 minutes so add the breast pieces and small pieces such as the wings about half way through.  They will only take 10 to 15 minutes.

Make sure the temperature stays around 365°F/ 180°C and do not crowd the pot.

Fry the chicken pieces until they are golden brown, turning them occasionally. Transfer the done pieces to some kitchen paper. Remove any debris from the fat with a slotted spoon and keep frying the other chicken pieces. Serve hot or warm.

Coleslaw


1/2 Savoy cabbage, white part only, finely shredded
3 carrots, julienned on a Mandolin
1/2 Red onion, very thinly sliced
1/2 small Celeriac, julienned on a Mandolin
salt and freshly ground black pepper
1 tablespoon Dijon Mustard
Juice of one large lemon
Extra virgin olive oil

Mix the mustard with the lemon juice and some salt and pepper. Whisk well and slowly add olive oil, whisking all the time to amalgamate. You should have a creamy dressing. Use this to dress all the vegetables and check for seasoning to taste.