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THE ORIGINAL 11 SPICES SECRET RECIPE BY COLONEL SANDERS http://www.thegoldenthread.info/phpBB3/viewtopic.php?f=79&t=4738 |
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Author: | fr33kSh0w2012 [ Mon Aug 22, 2016 8:51 am ] |
Post subject: | THE ORIGINAL 11 SPICES SECRET RECIPE BY COLONEL SANDERS |
THE ORIGINAL 11 SPICES SECRET RECIPE? Prep: 30 minutes Soak: 20-30 minutes Cook: 15-18 minutes Makes: 4 servings 2 cups all-purpose flour 2/3 tablespoon salt 1/2 tablespoon dried thyme leaves 1/2 tablespoon dried basil leaves 1/3 tablespoon dried oregano leaves 1 tablespoon celery salt 1 tablespoon ground black pepper 1 tablespoon dried mustard 4 tablespoons paprika 2 tablespoons garlic salt 1 tablespoon ground ginger 3 tablespoons ground white pepper 1 cup buttermilk 1 egg, beaten 1 chicken, cut up, the breast pieces cut in half for more even frying Expeller-pressed canola oil METHOD: 1. Mix the flour in a bowl with all the herbs and spices; set aside. 2. Mix the buttermilk and egg together in a separate bowl until combined. Soak the chicken in the buttermilk mixture at room temperature, 20-30 minutes. 3. Remove chicken from the buttermilk, allowing excess to drip off. Dip the chicken pieces in the herb-spice-flour mixture to coat all sides, shaking off excess. Allow to sit on a rack over a baking sheet, 20 minutes. 4. Meanwhile, heat about 3 inches of the oil in a large Dutch oven (or similar heavy pot with high sides) over medium-high heat to 350 degrees. (Use a deep-frying thermometer to check the temperature.) When temperature is reached, lower the heat to medium to maintain it at 350. Fry 3 or 4 pieces at a time, being careful not to crowd the pot. Fry until medium golden brown, turning once, 15-18 minutes. Transfer chicken pieces to a baking sheet covered with paper towels. Allow the oil to return to temperature before adding more chicken. Repeat with remaining chicken. |
Author: | Lynnwood [ Fri Mar 31, 2017 9:39 pm ] |
Post subject: | Re: THE ORIGINAL 11 SPICES SECRET RECIPE BY COLONEL SANDERS |
I have made this recipe, and I gotta tell you the herbs and spices flour coating was very very strong. There was leftover flour mixture, so I added another 2 cus of flour (just under). Next time the coating was perfect!! Let me bring to yur attention there are 4 Tblsp, count them--FOUR--TABLESPOONS of pepper in the recipe. 1 T Black pepper 3 T White pepper --------------------- 4 T Total Pepper. |
Author: | fr33kSh0w2012 [ Sun Apr 02, 2017 3:48 pm ] |
Post subject: | Re: THE ORIGINAL 11 SPICES SECRET RECIPE BY COLONEL SANDERS |
Hahahaha Lynnwood did it taste like Kentucky fried chicken? Yes Lynnwood I believe KFC used to be VERY, VERY SPICY! |
Author: | fr33kSh0w2012 [ Sun Dec 08, 2019 1:04 am ] |
Post subject: | Re: THE ORIGINAL 11 SPICES SECRET RECIPE BY COLONEL SANDERS |
Improved recipe for KFC style chicken Chicken parts of your choice Celery salt Dried Mustard White pepper Garlic salt Paprika Ground ginger Basil Salt Thyme Oregano Black pepper Instructions: Prepare oil in a cast-iron pot to fry. In a bowl, mix 2 cups of flour, 1/3 tbsp of salt, 1 tbsp of black pepper, 1/2 tbsp of thyme, 1/2 tbsp of basil, 1/3 tbsp of oregano, 1 tbsp celery salt, 1 tbsp of dried mustard, 4 tbsp of paprika, 1 tbsp of garlic salt, 1 tbsp of ground ginger, and 1 tbsp of white pepper. In a separate bowl, add milk and an egg and beat. Mix your chicken into the bowl, and then coat the chicken in the flour & spice mix. Finally, fry the chicken in the pot for 10 to 15 minutes. Let it cool and then serve. |
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