Kfc Fried Chicken Ultimate 1970s Original KFC Clone fillets

• 6 medium freerange chicken breast fillets
• 1/2 liter full cream milk or buttermilk
• 1 1/3 liter peanut oil
• 6 quart pressure fryer (not cooker)
• 1 metal rack
• 1 long tongs
• 1 deep oven pan
• 1 hot oil thermometer
• 3 tsp white pepper
• 3 tbsp tellicherry black peppercorns
• 1 tbsp red dried chilli flakes
• 3 tsp ground sage
• 2 tsp mustard powder
• 2 tsp smoked paprika
• 2 tsp dried rosemary
• 2 tsp dried thyme
• 1 tsp cumin
• 1 tsp celery salt
• 1/2 crumbled bayleaf
• 3 cup self raising flour
• 3 tsp msg / accent
• 1 1/2 tbsp garlic flakes
• 2 tbsp kosher salt or sea salt

1. this recipe uses 11 secret herbs and spices plus you need a pressure fryer.
2. these can be hard to find.
3. i use a 6 quart chicken bucket i found on ebay.
4. do not ever use a pressure cooker unless it says it can fry.
5. otherwise you get a bomb in your kitchen.
6. this recipe comes from all original, high quality spices and ingredients.
7. it will make better kfc than kfc can.
8. i have researched this recipe for about a year and produced many versions until i was happy with it.
9. if you follow these directions properly, you will see what i mean.
10. avoid burning the coating and practice for consistency.
11. it is important to use high quality spices such as spanish smoked paprika and tellicherry black pepper.
12. cut chicken fillets into thirds
13. pour milk into large mixing bowl
14. add cut fillets to soak in milk
15. add all spices, all the salt, garlic flakes and msg to a spice grinder or blender
16. grind or blend the spice mix
17. add flour and spice mix to a deep tray and mix to create well
18. one piece at a time, let chicken drip excess milk, then press the chicken into the rubbing mix
19. pour peanut oil into pressure fryer to correct level
20. ensure chicken is well coated and place aside
21. heat oil in fryer to 180 celsius using an oil thermometer
22. using tongs and taking care place all the coated pieces of chicken directly into the hot oil
23. brown chicken for around 2 minutes or until a very light brown colour.
24. stir with wooden spoon carefully to prevent sticking
25. attach pressure lid and tightly seal.
26. around 5 pounds of pressure.
27. lower heat to low setting and ensure pressure builds as counterweight on valve will hiss
28. cook for around 8 minutes at 5 pounds of pressure.
29. higher levels of pressure will reduce the time .
30. turn off heat, move cooker off heat, disperse pressure via valve but be very carefull of hot steam.
31. remove lid and place chicken on rack
32. allow chicken to drain for at least 5 minutes.
33. if you got the weights and timing correct, the chicken will be a golden brown colour.
34. too far and it will burn and go dark brown ala many of these other clone recipes
35. you will now have kfc that you may remember eating as a child.
36. their recipe has 'evolved' now to include cheaper ingredients and so tastes different to how it used to.
37. btw msg can be omitted but in small quantities it can enhance the taste of the spices to great effect.

chicken, cream milk, peanut oil, fryer, rack, long tongs, pan, hot oil, white pepper, tellicherry black, chilli flakes, ground sage, mustard powder, paprika, rosemary, thyme, cumin, celery salt, bayleaf, flour, accent, garlic, kosher salt

Taken from cookpad.com/us/recipes/335509-kfc-fried-chicken-ultimate-1970s-original-kfc-clone-fillets (may not work)