FRIED CHICKEN HACKS RECIPES

TOP SECRET RECIPES | KFC ORIGINAL RECIPE FRIED CHICKEN

Top Secret Recipes | KFC Original Recipe Fried Chicken image

One of the most protected, discussed, and sought-after secret recipes in the food world is KFC's Original Recipe Fried Chicken. Long ago I published my first hack of the famous formula, but the recipe, which was based on research from "Big Secrets" author William Poundstone, includes only salt, pepper, MSG, and flour in the breading, and not the blend of eleven herbs and spices we have all heard about. The fried chicken made with my first recipe is good in a pinch, but it really needs several more ingredients to be a true clone. That is why, over twenty years later, I was happy to get another crack at the secret when we shot the pilot episode for my CMT TV series Top Secret Recipe. In the show, I visited KFC headquarters, talked to friends of Harlan Sanders who had seen the actual recipe, and even checked out the Corbin, Kentucky, kitchen where Harland Sanders first developed his chicken recipe. During that four-day shoot I was able to gather enough clues about the secret eleven herbs and spices to craft this new recipe—one that I believe is the closest match to the Colonel's secret fried chicken that anyone has ever revealed. Source: Top Secret Recipes Step-By-Step by Todd Wilbur.

Provided by Todd Wilbur

Total Time 30 minutes0S

Prep Time 15 minutes0S

Cook Time 15 minutes0S

Number Of Ingredients 21

Ingredients

Nutrition Facts : Calories 496 calories

FRIED CHICKEN THIGHS WITH SPICY SLAW | GLUTEN-FREE FRIED ...

Fried Chicken Thighs With Spicy Slaw | Gluten-Free Fried ... image

Michael Symon shares his "flour-free" (gluten-free) fried chicken that's so crunchy, your next-door neighbors might hear you eating!

Provided by Michael Symon

Number Of Ingredients 23

Ingredients

2 tablespoons rice vinegar
1 teaspoon grated fresh ginger
1 teaspoon raw honey
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup thinly sliced red cabbage
½ cup grated carrot
1 small jalapeno
seeded and thinly sliced
1 scallion
thinly sliced
1 tablespoon white sesame seeds
¾ cup cornstarch
1 ½ teaspoons baking powder
4 boneless
skinless chicken thighs
Peanut oil
for frying
¼ cup rice flour
1 teaspoon ground turmeric
½ teaspoon smoked paprika
2 tablespoons vodka
1/3 cup water or seltzer

Steps:

In a large bowl, whisk to combine the vinegar, ginger, honey, and olive oil
Season with a pinch of salt and a twist of pepper
Add the cabbage, carrot, jalapeno, and scallion and toss to combine
Add the sesame seeds and refrigerate the slaw until needed
In a gallon-size zip-top bag, add ½ cup of the cornstarch, 1 teaspoon of the baking powder, and a pinch of salt and shake to blend
Season both sides of the chicken with a few pinches of salt and twists of pepper
Dredge the chicken thighs in the cornstarch, making sure to coat all sides well
Shake off the excess
Place the chicken on a wire rack set in a sheet pan and refrigerate, uncovered, at least 2 hours and up to overnight
Pour 4 inches of peanut oil in a deep fryer or deep heavy-bottomed pot
Set over medium-high heat and heat oil to 360°F
In a large bowl, combine the rice flour, turmeric, remaining ¼ cup cornstarch, remaining ½ teaspoon baking powder, the paprika, and a pinch of salt and whisk to blend
Add the vodka and water or seltzer and stir until no lumps remain
Let stand for 1 minute
When the oil is hot, dip the chicken into the batter and allow the excess to drip off
Carefully add it to the oil and cook until lightly golden brown and crispy, about 6 minutes
Remove using a slotted spoon and drain on a plate lined with paper towels
Season with a few pinches of salt
Serve immediately with the slaw

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