Better Than Kfc Original Recipe Fried Chicken Fingerslow Carb And Gluten Free Food

BETTER THAN KFC ORIGINAL RECIPE FRIED CHICKEN FINGERS|LOW CARB AND GLUTEN FREE

Steps:

• Mix the yogurt and mayo in a small bowl using a spatula. Place trimmed and cut chicken fingers, chicken tenderloins, or nuggets into a large zip top bag. Add yogurt and mayo mixture. Marinate for 2-4 hours in this mixture. Remove and shake off most (but not all) of the marinade. We kinda use our fingers as squeegees. Place fingers on a platter or foil lined sheet pan. Sprinkle all sides of the chicken with 1/2 of the Secret Herbs and Spices. Using foil to line the pan makes for easy clean up. Just pull up the foil and throw it away and then a quick wash of the pan means no more raw chicken contamination!
• Stir remaining half of the Secret Herbs and Spices into the Dredge. Mix with a fork to fully incorporate. Place some of the Dredge in a pie plate. Add a few tenders at a time and coat with the Dredge. Press crumbs into the chicken so that it really adheres to the flesh. Lay the fingers out on a dry plate or platter. (Psssst, we use the same sheet pan we used to season the fingers. We just throw the gooey foil away and use the pan itself to lay out the breaded fingers. Repeat dredging the remaining fingers or nuggets. Let them air cure for 30 minutes while assembling the rest of the meal and heating the oil in a heavy skillet.
• (Tip: we love to use an empty spice bottle with big holes to put the Dredge into and shake it onto a dry plate. Then add a few fingers and shake more Dredge on top. It makes breading easier and keeps the Dredge dry so that it adheres better.)
• Heat about 1/2-inch of oil in the bottom of a heavy skillet over medium high heat (nonstick or cast iron work great). Place about 6 fingers into the pan--don't over crowd. You want the fingers to fry quickly, not boil and steam. Cook about 2 minutes per side, flipping once. Fingers should cook in about 4 minutes, 5 minutes tops.
• Remove and drain on a wire rack placed over a clean sheet pan. Sprinkle immediately with kosher salt or sea salt as soon as they come out of the oil. Enjoy!

KFC ORIGINAL RECIPE CHICKEN (COPYCAT)

Steps:

• NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT SEASONING) IS IN THE ACTUAL ORIGINAL RECIPE, BUT MAY BE OMITTED IF NECESSARY. EGG WHITE POWDER IS SOLD IN HEALTH FOOD STORES. YOU MAY SUBSTITUTE EGG WHITE POWDER WITH CORNSTARCH. FINELY GRIND REQUIRED HERBS AND SPICES SEPARATELY IN A CLEAN SPICE MILL OR COFFEE GRINDER. USE A PEPPER MILL TO MEDIUM-GRIND TELLICHERRY PEPPERCORNS. I RECOMMEND MCCORMICK BRAND TELLICHERRY BLACK PEPPER AND GROUND GINGER, SPICE ISLANDS BRAND GROUND SAGE AND CARDAMOM, SPICE APPEAL BRAND GROUND SAVORY, AND WILLIAMS-SONOMA BRAND GROUND TAHITIAN VANILLA BEAN. CHICKEN NOTES: DO NOT DOUBLE-BREAD CHICKEN SINCE IT PLACES AN EXCESS OF SODIUM AND SPICES ONTO FINAL PRODUCT AND COMPROMISES AUTHENTICITY (IF YOU INSIST ON DOUBLE-BREADING, DIFFUSE THE BREADING MIX FIRST BY ADDING A LITTLE MORE UNSEASONED FLOUR). BRINING BONELESS CHICKEN SHOULD BE DONE MUCH MORE QUICKLY (NO MORE THAN 45 MINUTES, TO AVOID OVER-SATURATION OF SALT). BONELESS CHICKEN COOKS MUCH MORE QUICKLY THAN BONE-IN CHICKEN (BE CAREFUL TO NOT OVERCOOK!). FRYING FAT NOTES: ALWAYS BEGIN WITH FRESH VEGETABLE OIL. AFTER USING LET IT COOL. FILTER, THEN REFRIGERATE TIGHTLY SEALED TO YIELD 6-12 FRYING BATCHES, REPLENISHING OIL AS NEEDED.
• RINSE and blot chicken; CUT chicken into 8 pieces (or 10 pieces with breast portions cut in half); MIX 2 quarts (8 cups) cups cold water with 2 tablespoons Morton Lite Salt (OR 2 tablespoons fine sea salt), and 2 teaspoons Accent seasoning in a large container with an accompanying lid, until dissolved; ADD chicken pieces; COVER and transfer to refrigerator; MARINATE chicken at least 4 hours in refrigerator. NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE MARINADE WITH CHICKEN, COVERED, OVER LOW HEAT UNTIL HEATED THROUGH, TURNING ONCE).
• MEASURE the BASE MIXTURE and 11 SECRET HERBS AND SPICES into a large re-sealable container; BREAK up any clumps (and nonfat milk granules) using the back of a spoon; SEAL the container with mixture; SHAKE to mix well; OPEN container and add the BREADING FLOUR (2 cups unbleached bread flour), then seal the container again; SHAKE well until thoroughly combined.
• REMOVE chicken from brine; PLACE one piece chicken at a time into the breading mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken until evenly and generously breaded; PLACE breaded chicken piece onto a rack to rest; REPEAT with remaining pieces chicken; ALLOW breaded chicken to absorb the breading for a few minutes before frying.
• ADD the manufacturer's recommended amount frying oil for deep-frying; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge).
• CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration).
• FRY chicken between 15-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); BLOT chicken lightly to absorb excess oil; PLACE cooked chicken into a large resealable container to steam (the steam will soften the breading for added Original Recipe authenticity. If you prefer crisp breading, skip this procedure).
• MAINTAIN frying fat temperature for each new batch and repeat the same cooking/steaming procedures for the remaining chicken.
• REHEAT chicken if necessary before serving in a microwave oven, using a reduced-power setting, as if reheating 2 frozen pastries, pausing in intervals to turn chicken for even heating if necessary.
• SERVE and enjoy!