Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Spice Mixes => Topic started by: Thermomixer on February 26, 2010, 09:07:36 am
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- from What's Cooking thread
KFC, for those interested I did a bit of research on the internet. Many years ago I made a recipe from 'In the kitchen with Rosie' ,Oprah's favorite recipes. Didn't do Oprah much good and I doubt that it will do me much good either. However I remember it as being tasty. One of the ingredients is Old Bay seasoning. so you have to make this first. I think that the Bay part of the title is the predominance of dried bay leaves in the recipe. As you can use this coating for chicken ,pork, fish and,fish cakes.
I suggest you make double and keep in an air tight jar.
Old Bay seasoning
Place all in TMX bowl
About 6 dried Bay leaves
2 teaspoons of celery salt
1 1/2 teaspoons of dried mustard
1 teaspoon of black pepper corns
1 teaspoon of paprikia
1/2 teaspoon of celery seed
1/2 teaspoon white pepper
1/2 teaspoon of nutmeg
1/2 teaspoon of ginger
1/4 teaspoon pf allspice
1/4 teaspoon of cloves
1/4 teaspoon of crushed red pepper flakes
1/8 teaspoon of mace
1/8 teaspoon of cardamom
Zap until a fine powder is formed. May have to scrape down sides.
Un-fried chicken
4 large chicken breasts , no skin
1 cup of low fat yogurt
For the breading mix
1 cup of dried bread crumbs
1 cup of plain flour
1 dessertspoon of Old bay dressing
1/2 teaspoon of garlic powder
1/2 teaspoon of Creole seasoning
1/8 teaspoon of ground pepper
Shake of cayenne pepper
1/2 teaspoon of dried thyme
1/2 teaspoon of dried Basil
1/2 teaspoon of dried oregano
Mix all together
Pre heat oven to 200
dip chicken into yogurt and then into bread mix, make sure that the bread is well stuck on. Place on a VERY WELL OILED tray.
When all chicken is breaded and on oven tray spray with oil. cook for 1 hour.
Turn after 30 mins.
If you don't have some of the ingredients, improvise. If you cant be bothered making the Old Bay seasoning, substitute with paprika. Some recipes call for MSG seasoning which is not popular in Australia.
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I love Old Bay seasoning and have been using it for years especially for crab and prawns. It makes a very nice dip too. You can read the story of OLD Bay here http://www.oldbay.com/Old-Bay-Story.aspx
I also love KFC and have to have at least one bucket a year all to myself usually before I start yet another good eating plan ;D ;D
Gretchen
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LOL - did they have it along the Andaman coast ?
Thx for the Old bay link :-*
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LOL - did they have it along the Andaman coast ?
Thx for the Old bay link :-*
Thankfully not but there are KFC outlets in Thailand as well as some other disgusting fast food places. I ask you "What can be faster than a Thai stir fry?"
GertbyCoralSea
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Grechen, thanks for that interesting info. My uneducated guess was quite wrong :o :o
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Hubby and kids can't wait for me to try this one! ;) Just looked up the Creole seasoning and it has all the same spices in it. :-\
Creole Seasoning
2 tablespoons onion powder (this is the only different one)
2 tablespoons garlic powder
2 tablespoons dried oregano leaves
2 tablespoons dried sweet basil
1 tablespoon dried thyme leaves
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
1 tablespoon celery seed
5 tablespoons sweet paprika
http://www.gumbopages.com/food/creole.html
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That's great Nay-Nay, thanks.
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So does that mean we can leave the creole seasoning out of Chookies recipe because it is made up of all the other ingredients (almost) that she has listed anyway ??? ???
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JD, I would be inclined to check off this list against mine, and making allowances for measurements, use the Creole. But watch out for the cayenne.
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Thanks chookie, I've made up a herb and spice mix for MFC (Megan's Fried Chicken) before, but this sounds more authentic.
I steam my chicken pieces in the Varoma first and save the liquid to make gravy before coating in a mixture of plain flour, corn starch and seasoning. I shallow fry and sometimes deep fry the chicken pieces.
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Meganjane, I think the yogurt helps give that chunky coating texture that KFC has, although I noted that some recipes have buttermilk mixed with an egg. JD asked about the chicken breast drying out after 1 hour in the oven, This didn't seem to happen. Even the reheated pieces, the next day didn't dry out. I think it is the thickness of the coating that keeps them moist. I think the tricky part is the herbs and spices. I seem to remember that the taste of KFC had a strong pepper base. Did anyone else feel this was the case ? I am not surprised that MSG was part of the flavoring.
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It as been so long since I've had it Chookie, I honestly can't remember what the flavour was except for the fact that I used to love it in the early days.
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Pepper is definitely a major ingredient in the KFC batter. I'm pretty sure the colonel did coat his chicken in buttermilk first, so yoghurt is a great sub. I'll try that next time. Forgot to mention that brining the chicken keeps it really moist and adds flavour.
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Meganjane, do you brine your chicken ?
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Thanks Nay-nay, Chookie & MJ (and JD) - very interesting. I think brining certainly helps keep chicken and pork moist.
I don't have problems with breast drying out as long as the temp is not too high. (once we had an oven that cooked 50 degrees hotter - so all ok once we purchased a thermometer for the oven !)
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Hey this is very interesting thread as I have been making a KFC version for years ! Funnily enough I got from the Oprah show! They revealed by scientific tests what was in KFC chicken. I madly wrote it down and tried it out.....it is very tasty! Others must like it because years later, I see it cropping up on forums ! :)
Big Bucket in the Sky Chicken
14 skinless chicken drumsticks
4 tblespons SR flour
1 tablespoon Paprika
2 sachets Low Kilojoule Tomato Soup Mix (dry)
1 tablespoon Italian herbs and spices
Salt and pepper to taste
Mix all dry ingredients together. Coat chicken in the mixture. Refrigerate and then give a second coat. Place on baking rack or non stick paper and spray with cooking spray. Cook in moderate (180oc) oven for about 40mins or until chicken is cooked through. Serve with mashed potato, gravy and corn on the cob for a real Southern style meal!
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Sonan, this looks a lot simpler than my KFC revisited. I don't think the taste would be the same as the ingredients are quite different. However if this is what you like stick with it. The first mix that I made years ago was also from a recipe from Oprah's then cook. It was published in a small recipe book and her "Southern Fried Chicken" recipe had lots of Southern spices in it. When I developed my recipe, I had 3 things in mind. First the flavor and texture, secondly to get rid of the fat, and thirdly to keep it moist.
I will certainly try your mix, although it looks more Italian than Southern Fried.
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Just replying to your earlier question. Yes, I do brine my chicken sometimes. I brine whole chicken before roasting and it makes for a really juicy delicious chicken. I only do this with larger chickens as they can be a bit tougher and drier if you don't deal with them in this way.
I have brined chicken pieces before too before frying and they were superb.
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Yes I have found that with our own chooks we eat they are a whole lot better in buttermilk overnight.
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Brining is not so much marinating in buttermilk, but marinating in a large container with heavily salted water. Sounds dreadful, but that's what Chicken Treat et al does.
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Can you tell me more about this process as we have some huge chickens I was thinking would have to be made into nuggets as they are a bit older than they should be.
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Can you tell me more about this process as we have some huge chickens I was thinking would have to be made into nuggets as they are a bit older than they should be.
This is how we brine our American Thanksgiving turkey, and I imagine the process is similar for chicken brining:
from The Best Recipe cookbook page 173 (http://www.amazon.com/Recipe-Editors-Cooks-Illustrated-Magazine/dp/0936184388)
We prefer to roast small turkeys, no more than 6.5 kilograms gross weight, because they cook more evenly than large birds. If you prefer, you can double the amount of salt in the brine and brine for just four hours. This hurry-up brine also works with large turkeys and turkeys destined to be stuffed.
2 cups kosher salt or 1 cup table salt
1 turkey (5.5 to 6.5 kgs gross weight), rinsed thoroughly; giblets, neck and tailpiece removed and reserved to make gravy
Dissolve salt in 7.5 litres of cold water in large stockpot or clean bucket. Add turkey and refrigerate or set in very cool (4 degrees C or less) spot for 12 hours
Remove turkey from salt water and rinse both cavities and skin under cool running water for several minutes until all traces of salt are gone. Pat dry inside and out with paper towels
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Thank you - and does this process make an ol' tough bird moist?