Eleven Herbs and Spices Revealed?

Posted: Mon, Jul 27
Filed under: dinner, news, recipes, tricks & techniques, , , , .
Written by: Dave

Ron Douglas, author of America’s Most Wanted Recipes, claims he has discovered the secret recipe after lots of chicken, and years of testing. According to an article in The Guardian, the secret ingredients are :

1 teaspoon ground oregano
1 teaspoon chili powder
1 teaspoon ground sage
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon pepper
2 teaspoons salt
1 teaspoon paprika
1 teaspoon onion salt
1 teaspoon garlic powder
2 tablespoons Accent (MSG)

Unfortunately, it’s still pretty difficult to duplicate the fast food chain’s cooking methods, since they use pressure cookers to fry their chicken. However, the home cook does have the advantage of being better able to drain the excess grease from the fried chicken, since we’re not cooking dozens of chickens at once. Also, home cooks have the option of buying better quality, organic, free-range chicken if they choose to. The Guardian even claimed to have come up with what they call a superior mix of herbs and spices, that doesn’t include MSG. This is their recipe and recommended process, the best I can interpret it from the article, as they only roughly describe the process, but they do give a detailed listing of their choice of herbs and spices. The recommend poaching the chicken in milk to insure the chicken is cooked completely to the bone, but that’s a step I’ve never seen in any fried chicken recipe.

“It’s worth noting that chicken marinaded and poached in milk has an unbelievably suave flavour and texture, and that the poaching liquid thickens to create the most soothing cream of chicken soup I’ve ever achieved,” says the article.

1 half gallon whole milk
1 whole chickens, each cut into 8 pieces
1 tsp smoked paprika
1 tsp mustard powder
1 tsp sage
1 tsp celery seeds
1 tsp sugar
1 tsp dried onion flakes
2 tsp salt
1 tsp ground black pepper
1 tsp ground white pepper
2 cups all-purpose flour
peanut oil
for frying

Cut the chickens into 8 parts, splitting the breast in half to allow for even cooking, and saving the backs, necks and wing tips for stock. Marinate overnight in the milk. The next day, lightly poach the chicken in the milk bath for 15 minutes. Remove from heat, and drain. Use enough peanut oil to make a depth of 1 inch in a frying pan. Bring up to 350º heat. While the oil is coming to temperature, mix the spices with the flour. Coat each piece of chicken with the flour mixture, and let set for a couple of minutes, then re-coat each piece. Fry the chicken in the oil, 6 minutes on each side, or until the coating is golden brown. Remove the chicken to a rack and allow excess oil to drip off.

The results were ok. Nothing fantastic. Each piece of chicken was fully cooked, but I didn’t really detect the suave flavor and texture described. In fact, some of the skin was a little chewy and flabby. And frankly, the coating did not come near the flavor of KFC, or any other chain-store fried chicken place I’ve tried. In fact, I’d say it was comparable to cheap grocery store fried chicken.

In the end, my wife and I just didn’t think it came close to competing with my personal favorite recipe for fried chicken, which I think is better than anything you can buy. What I may do, though, is use most of my technique from that recipe, but try to spice it up with the different herbs and spices from these new recipes. Look for that in the coming weeks.

Comments so far ...

  • try using some rice flour instread of all regular flour. I find it helps with the crisping.  I might also do the frying in three batches as the oil can cool too much.

    Charles — Mon, Aug 31 @ 10:48 am


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