CHICKEN LITTLE KFC RECIPES

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!

Steps:

• ) Mix the KFC Seasoning mix together in a small bowl and whisk until evenly combined.   Set Aside. <
• p id=”instruction-step-2″>2.) Make the Buttermilk Marinade.   First make low carb Buttermilk by combining the low carb milk, heavy cream, and vinegar together.  Whisk gently, and then let sit for 10 minutes.  The vinegar makes the milk/cream thick as it turns into buttermilk.   Add two eggs to the buttermilk and whisk gently until evenly combined.  Add 1/2 of the KFC seasoning mix into the buttermilk and eggs and whisk til smooth.  Pour this mix over all chicken pieces in a giant Ziploc bag ( you can also put all in a large bowl just make sure all the chicken is covered with the buttermilk mix and then cover with seran wrap) and place in the refrigerator to marinate for at LEAST 4 hours, or overnight. The longer the chicken and buttermilk sit, the better the coating sticks to the chicken, but 4 hours time should be sufficient.
• struction-step-3″>3.) When you’re chicken is marinated, you can start heating up your Frying Oil in either a large pan or dutch oven, OR a deep fryer.    You want your oil to be heated to a temperature of around 325°F (not higher!) when you put the chicken in.  For me, it takes about 12 minutes in a large dutch oven over medium heat to reach that temperature.
• ction-step-4″>4.) While Oil is heating, mix the other half of the KFC seasoning mix with  the unflavored whey protein powder and place in a shallow dish (or pie pan or bread pan) and mix well with a fork or a whisk. The better mixed the protein and spice mix is, the more evenly flavored your Keto Fried Chicken will be ??    Take a pieces of buttermilk coated chicken and dunk directly in your flour/spice mix.  Use your hands to move extra powder on top and really make sure it’s FULLY coated and packed onto the chicken well. Continue to fully coat each piece of chicken, packing on and covering every area of the chicken!!   Only coat as much chicken as will fit in your fryer though, as you want to put the freshly coated chicken into the oil RIGHT after you coat it for it to stick best.
• step-5″>5.) Put coated chicken pieces into your hot oil once the temp has reached 325°F.  The oil temperature will drop to around 300°F once the chicken is in. Your oil temp should be around 300-315°F ish degrees throughout frying to ensure that your chicken cooks through AND the protein powder coating does not overcook (if the oil is too hot it will burn the protein powder!). Cook time will vary based on the size of your chicken.   Large chicken drumsticks should take around 16-18 minutes, Small Breast Strips or Tenders should be 10-12 minutes, Chicken Thighs 18 -20 minutes.    Check the Internal temperature of chicken pieces to make sure they are done THROUGH!!!  Internal chicken temperature should reach 165°F to be safe to consume. 6
• ) Remove Fried Chicken from the pot when they’re done, let cool for a minute or two, and then EAT while they are hot! ?? Store any leftover chicken in the fridge in an airtight container, and then just reheat gently in the microwave 30-45 seconds to eat at a later time.  They should still be nice and crunchy even as leftovers.