Posted on 12/27/2022 2:24:35 PM PST by DallasBiff
While fried chicken traces its origins to the South, innovative chefs across the country understand the innate appeal of the homey, crunchy, juicy dish. Here, we've rounded up our favorite fried chicken spots from around the country.
(Excerpt) Read more at foodandwine.com ...
Sanders himself hated what the Corporation he sold his product to did to his chicken... but he had no problem cashing the check.
The Original Southern Energy Drink
https://www.youtube.com/watch?v=u70U2HLcjRA
“but he had no problem cashing the check.”
He’d have been stupid not to. LOL
L
“Willie Mae’s Scotch House in New Orleans”
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For the life of me, though I cannot recall where, I’ve either read or viewed something about that restaurant.
It was a very favorable article/viewing.... just cannot recall it....
Dang.
Actually he didn’t cash out well.. He only got $2 Million for the say and an annual salary of 40k a year as the brands ambassador.
Not bad, for 1964.. but not remotely what he should have probably gotten for it.
KFC Original Recipe is still the best tasting chicken in existence.
Corporations are evil, they just destroy everything good.
I use my Saladmaster electric 12.5” electric skillet set at 375 degrees:
Extra Crunchy Fried Chicken
WHY THIS RECIPE WORKS:
Preparing a fried chicken recipe at home can be a messy, time-consuming affair. For a fried chicken recipe that could be made at home without the big mess, we brined the chicken in heavily salted buttermilk to keep it moist and well-seasoned. For the crunchy coating, we combined flour with a little baking powder, then added buttermilk to make a thick slurry, which clung tightly to the meat. Frying the chicken with the lid on the pot for half the cooking time contained the spatter-prone oil and kept it hot. We also found that shortening provided the cleanest flavor and least-greasy chicken, while peanut oil was a close second.
INGREDIENTS:
2 cups buttermilk plus 6 additional tablespoons
2 tablespoons table salt
1 whole chicken (about 3 1/2 pounds), cut into 8 pieces, giblets discarded, wings and back reserved for stock
3 cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon dried thyme
½ teaspoon ground black pepper
¼ teaspoon garlic powder
4 - 5 cups vegetable shortening or peanut oil
BEFORE YOU BEGIN:
Keeping the oil at the correct temperature is essential to producing crunchy fried chicken that is neither too brown nor too greasy. Use a candy/deep-fry thermometer to check the temperature of the oil before you add the chicken (see related testing). If you cannot find a chicken that weighs 3 1/2 pounds or less, or if you don’t have a pan that is 11 inches in diameter, you will have to fry the chicken in two batches. Follow the recipe, frying the chicken four pieces at a time and keeping the first batch warm in a 200-degree oven while the second batch is cooking. If you want to produce a slightly healthier version of this recipe, you can remove the skin from the chicken before soaking it in the buttermilk. The chicken will be slightly less crunchy.
INSTRUCTIONS
1. Whisk together 2 cups buttermilk and salt in large bowl until salt is dissolved. Add chicken pieces to bowl and stir to coat; cover bowl with plastic and refrigerate for 1 hour. (Don’t let chicken soak much longer or it will become too salty.)
2. Whisk flour, baking powder, thyme, pepper, and garlic powder together in large bowl. Add remaining 6 tablespoons buttermilk; with your fingers rub flour and buttermilk together until buttermilk is evenly incorporated into flour and mixture resembles coarse wet sand.
3. Working in batches of two, drop chicken pieces into flour mixture and turn to thoroughly coat, gently pressing flour mixture onto chicken. Shake excess flour from each piece of chicken and transfer to wire rack set over rimmed baking sheet.
4. Heat oil (it should measure 3/4 inch deep) in large heavy-bottomed Dutch oven with 11-inch diameter over medium-high heat until it reaches 375 degrees. Place chicken pieces, skin-side down, in oil, cover, and fry until deep golden brown, 8 to 10 minutes. Remove lid after 4 minutes and lift chicken pieces to check for even browning; rearrange if some pieces are browning faster than others. (At this point, oil should be about 300 degrees. Adjust burner, if necessary, to regulate temperature of oil.) Turn chicken pieces over and continue to fry, uncovered, until chicken pieces are deep golden brown on second side, 6 to 8 minutes longer. (At this point, to keep chicken from browning too quickly, adjust burner to maintain oil temperature of about 315 degrees.) Using tongs, transfer chicken to plate lined with paper towels; let stand for 5 minutes to drain. Serve.
My mom’s fried chicken was fried in Crisco in a cast iron skillet - a good Griswold skillet. It was not crunchy. My dad was from Kentucky and liked it that way (soft, not crunchy). Mom said that was the way they made it down there. It was good and perfectly seasoned with just salt and pepper.
A lot of time is not a ‘missing ingredient’ it’s a cooking technique.
Grandma might have know to soak chicken in buttermilk/salt/garlic/sugar/paprika etc mixture for more than two hours but less than three hours. Then rinse off chicken let sit in fridge etc. etc. That’s all technique stuff. Timing matters.
That said, adding a half teaspoon of baking powder and a half teaspoon of baking soda to the final buttermilk wash will make the chicken crispier. (possible missing ingredient)
Publix fried chicken is great!
Philly, fuku, dc, chicago, miami... What’s wrong with these people.
Nashville. Hot. South. Better- Deep South. Done.
If Texas has every burger fast food joint known to man, Arkansas has all the chicken chains.
Too many froo -froo restaurants in that article list.
I suspect that when Pepsie took over the KfC franchise, they dropped the pressure cooker method of frying the chicken. Originally lard was used to deep fry the famous chicken. The use of “healthier oil” was the largest factor in the loss of the original taste. Some of the KFC chicken recipe changes include.
The addition of brining the Original Recipe Chicken in the 1980s
Less salt than previous recipes
Smaller amounts of the 11 herbs and spices
Addition of MSG
The original KFC was fried in pressure cookers. In later years the traditional deep fryers was used and the change in cooking method changed the flavor profile. When they altered the recipe by using smaller amounts of spices to save money, there was a loss of the original delicious taste.
Nothing to do with Pepsi… he lambasted the folks he sold it to..
He sold it in 1964. Pepsi didn’t but it until after he was dead.
Ty for the info.
Yes it was John Y. Brown that Sanders sold KFC to. Husband of Phyllis George and later Governor of Kentucky. Brown then sold to a beverage distributor Hublien (sp) who sold it to RJ Reynolds Tobacco who sold it to Pepsi.
Sanders was dead before Pepsi bought the company, He died in 1980 and Pepsi bought it from RJReynolds in 1986.
In further reading, I found that in 1964, Harland Sanders sold KFC to a group of investors led by John Y. Brown and Jack C. Massey for $2 million.
In 1971, Brown sold KFC to Heublein, a food packaging and drinks company, for $285 million. The new owners changed the recipe since they felt that the old recipe was expensive and hard to make.
They replaced it with a cheaper recipe that anyone could learn. Sanders sued the new owners for misusing his name in selling products he didn’t develop. The settlement gave him $1 million.
Tobacco giant R.J. Reynolds, acquired Heublein for $1.3 billion in 1982 and sold KFC to PepsiCo in 1986 for $850 million.
In 1997, PepsiCo spun off its restaurant chain which included KFC, Taco Bell, and Pizza Hut to Tricon Global restaurant Inc. The new company rebranded itself as Yum! Brands in May 2002.
Along that chain of owner-ships, the KFC chicken changed to the flavorless, bland crap we eat today. We don’t know if any of the original recipe is being used.
However, I ate the original Sanders chicken cooked in the pressure cooker. What we have today is what I call cheap. Cheap! Cheap!
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