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version of
KFC
Extra Tasty Crispy Chicken
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In 1971, with KFC
now out of his control, Colonel Harland Sanders was
approached by the company's new owners, the Heublein
Company, with a recipe for a crispier version of the
famous fried chicken. The marketing department decided
they wanted to call the product "Colonel Sander's
New Recipe" but the Colonel would have nothing to do
with it. The stern and opinionated founder of the company
who had publicly criticized the changes to his secret
formulas (he called the revised mashed potatoes in a
newspaper interview "wallpaper paste"), refused
to allow the use of his name on the product. Since the
Colonel was an important component of the company's
marketing plan, KFC appeased him. The new chicken was
then appropriately dubbed "Extra Crispy," and
sales were finger-licking good. Now you can reproduce the
taste and crunchy breaded texture of the real thing with
a marinating process similar to that used by the huge
fast-food chain, followed by a double-dipped coating.
Unlike the Original Recipe chicken clone which is
pressure-cooked in oil, this version is simply deep
fried.
1 whole frying chicken, cut up
6-8 cups vegetable oil
Marinade
4 cups water
1 tablespoon salt
1/2 teaspoon MSG (see Tidbits)
Coating
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1. Trim any excess skin and fat from the chicken pieces.
Preheat the oil in a deep-fryer to 350 degrees.
2. Combine the water, salt and MSG for the marinade in a
large bowl. Add the chicken to the bowl and let it sit
for 20 minutes. Turn the chicken a couple times as it
marinates.
3. Combine the beaten egg and milk in a medium bowl. In
another medium bowl, combine the remaining coating
ingredients (flour, salt, pepper and MSG).
4. When the chicken has marinated, transfer each piece to
paper towels so that excess liquid can drain off. Working
with one piece at a time, first coat the chicken with the
dry flour mixture, then the egg and milk mixture, and
then back into the flour. Be sure that each piece is
coated very generously. Stack the chicken on a plate or
cookie sheet until each piece has been coated.
5. Drop the chicken, one piece at a time into the hot
oil. Fry half of the chicken at a time (4 pieces) for
12-15 minutes, or until it is golden brown. You should be
sure to stir the chicken around halfway through the
cooking time so that each piece cooks evenly.
6. Remove the chicken to a rack or towels to drain for
about 5 minutes before eating.
(http://www.topsecretrecipes.com)
Serves 3-4 (8 pieces of chicken).
Tidbits
MSG is Monosodium Glutamate, the solid form of a natural
amino acid found in many vegetables. It can be found in
stores in the spice sections and as the brand name Accent
flavor enhancer. MSG is an important component of many
KFC items.
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Special Thanks to April,
Kim Smith, Susan Addams, Jeff Warmus, DunxUK & Susan
Copeland
Please
do not distribute, publish or display this recipe without
permission.
It is a violation of the copyright.
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⌐ 2000 Top Secret Recipes, Inc. All Rights Reserved
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