RICK'S FRIED CHICKEN RECIPE (IMITATION KFC)

Ingredientes

2 Lb. Box Cake flour (e.g. Swans Down or Softasilk)

4 oz. Chicken seasoning 99-X (see notes). (113Gm)

2 oz. Flake salt. (57 Gm)

2 Large Eggs

2 C Whole milk

? Lb Chicken. (I've done as much as 15 pounds of chicken with this recipe. By then the oil is pretty shot and I'm tired of cooking chicken as well.)

2 Gallons Corn oil or other high smoke point oil (approximate)

Instrucciones

PUT 1 GALLON CORN OIL INTO THE PRESSURE CANNER AND HEAT TO 390°F.

DRY THE CHICKEN COMPLETELY WITH PAPER TOWELS AND LAY ASIDE.

The chicken must be dry to hold the egg/milk and flour mix. You'lll use a LOT of paper towels for 15 lb of chicken.

ADD 4 OUNCES (113 GM) CHICKEN SEASONING SPICES AND 2 OUNCES OF FLAKE SALT (57 GM) TO 2 POUNDS OF YOUR CHOICE OF CAKE FLOUR AND MIX WELL, IN A LARGE SHALLOW PAN.

I use one of those disposable aluminum pans--I believe it's likely what's called a "full-size pan", 21" X 13". But size isn't critical, as long as it's able to hold the flour mixture and some of the chicken.

ADD 2 LARGE EGGS TO 2 CUPS OF WHOLE MILK AND WHISK UNTIL BLENDED. PLACE IN A DEEP PAN.

Again I use a disposable aluminum pan. The size isn't critical as long as it's deep enough to hold the milk and a bunch of chicken. It's probably 9" X 13" or 9" X 9".

PLACE APPROXIMATELY 5 LB OF CHICKEN IN THE MILK MIXTURE AND COAT COMPLETELY.

ONE PIECE AT A TIME, REMOVE THE CHICKEN FROM THE MILK AND PLACE IN THE FLOUR MIX. USE ONE HAND TO DO THIS AND KEEP THE OTHER HAND DRY.

WITH THE DRY HAND DREDGE THE CHICKEN IN THE FLOUR AND PRESS OR SQUEEZE THE FLOUR INTO THE CHICKEN.

LAY THE CHICKEN ASIDE ON A WIRE RACK UNTIL ALL 5 POUNDS ARE DREDGED.

GENTLY PLACE THE 5 POUNDS OF CHICKEN INTO THE HOT OIL. DON'T ALLOW THE CHICKEN TO STACK ON TOP OF EACH OTHER.

It is entirely possible that all 5 pounds will not easily fit into 1 gallon of oil without overcrowding. Don't force it! You don't want the chicken jammed in and it's safer to use 1 gallon and do an additional batch as opposed to adding more 400°F oil and risking a catastrophe!!!

PUT THE LID ON THE PRESSURE CANNER AND CLAMP IT DOWN TIGHT WITH THE SCREW DOWN BOLTS.

COOK THE CHICKEN AT 15 PSI FOR 9 MINUTES.

The first batch will likely be done about the time you finish cinching down the screw down bolts. The 2nd and 3rd batches will take a few minutes.

AFTER 9 MINUTES, RELEASE THE PRESSURE ON THE CANNER BY TURNING OFF THE HEAT AND REMOVING THE PRESSURE WEIGHT.

WHEN THE LID CAN SAFELY BE REMOVED, SET IT ASIDE AND REMOVE THE CHICKEN WITH A STRAINER AND SET ON WIRE RACKS SET INTO ANOTHER PAN LINED WITH PAPER TOWELS.

ALLOW THE CHICKEN TO DRAIN THEN REMOVE TO A PAN TO KEEP WARM.

REPEAT ABOVE UNTIL ALL THE CHICKEN IS COOKED, DRAINED, AND READY TO GO.

DANGER DANGER DANGER DANGER DANGER DANGER

YOU MUST USE ONLY AN ALL AMERICAN PRESSURE CANNER FOR THIS PROCESS. THEY HAVE NO GASKET TO BE DEFORMED BY THE HOT OIL UNDER PRESSURE. THEY HAVE A MACHINED METAL TO METAL SURFACE BETWEEN THE LID AND THE BASE! EVEN SO, DO NOT WALK AWAY OR GET DISTRACTED WHILE COOKING THIS METHOD. THINGS CAN GO CRAZY SIDEWAYS FASTER THAN YOU CAN IMAGINE (I KNOW THIS FROM EXPERIENCE!)

YOU COULD ALSO EASILY COOK THIS RECIPE IN A DUTCH OVEN WITHOUT PRESSURE. IT MAY TAKE FEW MORE MINUTES AND MAY NOT BE QUITE AS JUICY, BUT DEFINITELY SAFER.

Notas

ALL COOKING IS DONE OUTDOORS, FAR AWAY FROM CHILDREN, DOGS, DISTRACTIONS, FLAMMABLE STRUCTURES. THE OIL IS HEATED ON A PROPANE BURNER, AS FOR DEEP FRYING TURKEYS.

SOURCES:

Chicken Seasoning (25 oz. container): https://marionkay.com/product/chicken-seasoning-99-x/

Flake Salt (3 lb box): https://marionkay.com/product/salt-fine-flake/

Pressure Canner: https://www.allamericancanner.com/All-American-Pressure-Canners.htm

(I use the 21 Qt. one)

I typically cook primarily legs and thighs (maybe 10 lbs) and 5 pounds of breasts (split). I cut each breast piece in half horizontally then dredge.