Posted on 09/05/2021 9:24:34 AM PDT by PJ-Comix
Is it possible to replicate KFC in an air fryer. Well, what I did was look up the 11 "secret" herbs and spices that goes into Kentucky Fried Chicken and mixed them together with 2 cups of flour. After marinating my chicken thighs in a cup of buttermilk mixed with an egg, I ran the thighs through the mixture and cooked them in the air fryer. You can see my opinion of how close it came to KFC but I also double checked it with others a couple of days later to get their opinions as well.
RECIPE:
3 tbs white pepper
2/3 tbs salt
2 tbs garlic salt
1 tbs celery salt
1/2 tbs ground thyme
1/3 tbs oregano
1 tbs black pepper
1 tbs dry mustard
3 tbs paprika (or 4 tbs for a bit spicier)
1 tbs ground ginger
1/2 tbs basil
Mix with 2 cups all-purpose flour.
Marinate 4 chicken thighs overnight in 1/2 cup buttermilk with egg beaten in.
After running the chicken through the powder mix, spray with olive oil on both sides.
Cook in Air fryer for 30 minutes at 380 degrees and turn when halfway finished.
(Note: Using a spray bottle to apply olive oil will have a much better effect on surface texture than applying by spoon.)
I read titles such as these and wonder WHO THE HECK would want to duplicate a greasy, chemically-tasting, soggy coated chunk of protein.
I get better fried chicken from my grocery store, and everyone who follows my advice agrees.
That stated, I’ve replicated several of these duplicate recipes and the best I’ve ever had was deep fried in olive oil, WITHOUT all the extra spice:
Buttermilk with salt & cayenne soak overnight,
Flour mixture containing: Onion powder, garlic powder, black pepper, salt & baking powder,
Egg wash with Dijon,
Repeat & fry.
A little thyme suits well but not necessary.
The same can be accomplished on the stovetop in cast iron pan (use a DEEP pan, about 1” or so of oil, and a spatter shield). Dutch oven works well, too, to minimize the mess.
Peanut or Rice Bran oil are also good alternatives to the other toxic oils.
I’d use an air fryer to reheat (and do, now that I’ve had one about a year or so), but not to make it.
Free advice.
Why not just go to KFC?
Just copied the recipe!
Sounds “finger-lickin’ good” to me!
As an aside, my sister worked at a KFC as a teenager. She came home covered with grease and a chicken smell she just couldn’t get rid of, no matter how often she showered and washed her hair. :)
It was kind of like being sprayed by a skunk in that regard. Of course, fried chicken smells a heck of a lot better. :)
Nope. More chicken thighs than that. I used that amount for my first 4 chicken thighs on Sept. 2. Then I used most of the rest for another 12 chicken thighs on Sept. 4. And I still have enough left over for about 4 more chicken thighs so figure that amount I posted in the recipe is enough for about 20 (TWENTY) chicken thighs.
Nope. More chicken thighs than that. I used that amount for my first 4 chicken thighs on Sept. 2. Then I used most of the rest for another 12 chicken thighs on Sept. 4. And I still have enough left over for about 4 more chicken thighs so figure that amount I posted in the recipe is enough for about 20 (TWENTY) chicken thighs.
I read in a book quite a while ago (IIRC Big Secrets) that a woman tried to replicate the KFC taste and found two ingredients worked: black pepper and monosodium glutumate. She said that came closest to the KFC taste. I used the recipe for many years and it did indeed taste like KFC, but it’s almost impossible to find MSG in stores these days.
Thank you! Will check him out. I THINK I’ve used some of his recipes before, but not seen his videos.
You have to fry your chicken in lard, so NO.
Paprika? Spicy? HAHAHAHA
I LOVE my air fryer. I use it every day.
Your tastes buds must be different than mine but I've always liked the KFC taste. MUCH better than, say, Church's chicken which I've always found to be like greasy cardboard.
I get better fried chicken from my grocery store, and everyone who follows my advice agrees.
Most grocery stores I've checked, the fried chicken is way too dry.
That stated, I’ve replicated several of these duplicate recipes and the best I’ve ever had was deep fried in olive oil, WITHOUT all the extra spice:
Olive oil isn't supposed to be used in deep frying.
The same can be accomplished on the stovetop in cast iron pan (use a DEEP pan, about 1” or so of oil, and a spatter shield). Dutch oven works well, too, to minimize the mess.
Except, for health reasons, I prefer to AVOID all that oil.
1. Health
2. Price
You don’t have 2 tablespoons Accent seasoning (MSG) but that’s probably a good thing. But it’s in the Original, I assure you.
Filed under First World Problems. Thank you.
. . . and a Coke?
There are 16 Tablespoons in one cup, so that is almost one cup of spices and two cups flour. NFW, indeed.
Enough spices for maybe six or eight whole chickens.
Remember, the amount posted in that recipe is good for up to about 20 chicken thigh. I used that amount to cook 16 chicken thighs with some still left over for about 4 more thighs. One tip is to roll the thighs in a side dish not in the main batch which you will want to use in future batches. Refrigerator is a good place to store the unused mixture.
You use ONE CUP of spices added to TWO CUPS of flour?
Really?
Here is his blog with all his videos: https://foodwishes.blogspot.com/
My unclogged veins say YES.
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