Tag: Ramsay

Oven Fried Chicken – Is it KFC? by Gordon Ramsay


Oven-fried KFC, is it the real spices? You be the judge. This is the alleged original KFC spices found in a family album by a nephew of the Colonel himself. It has the promised 11 spices, and the spices fit the era of the development; it seems right.
closeup image of fricd chicken with potatoes and gravy on blue plate

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Introduction and My Rating

We all love fried chicken, and KFC does it for most of us. Over the years, they have dominated the fast-food fried chicken market. I will call this a copycat recipe but the spicing seems to be the original.

Kentucky Fried Chicken has used lots of advertising phrases, but one of the early ones, in addition to “Finger Lickin’ Good,” was “eleven herbs and spices,” and referred to their super-secret recipe. It seemed to be locked up and guarded closely.

My Rating:

My rating system. Great 5 out of 5


There are two versions of this, a lower and higher spice version – both are a five. I like the higher spice version. My wife loved both but somewhat preferred the lower spiced version. But both offered a lot of KFC taste.

The higher spice version brings back visions of my childhood when KFC was a very special treat. So if not the real recipe, then very close.

📰The Story of the KFC Recipe

The original recipe is a closely guarded secret that is in a vault at the company’s headquarters. Handwritten by the Colonel himself, it is said. This story is about the nephew of the Colonel, Joe “H.D.” Lexington and a family album he inherited.

In the album is his aunt’s will, and on the back of the will is a handwritten note titled “11 spices”. He believes it is real, and he mixed tons of this at his uncle’s restaurant as a child. I tend to believe it. Especially after my trial cooking.

Check out the original article at the Tribune. A very interesting read and has a picture of the note. But also check out their test cooking of the recipe.

Since published, lots of speculation has been floating around the internet. Is it real or isn’t it? Finally, the company said no but would they say yes? Or is it just “almost right” maybe the measurement issues are why it is not correct.

📋The Possible KFC Recipe

11 spices — Mix with 2 cups white fl

2/3 Ts salt

1/2 Ts thyme

1/2 Ts basil

1/3 Ts oregano

1 Ts celery salt

1 Ts black pepper

1 Ts dried mustard

4 Ts paprika

2 Ts garlic salt

1 Ts ground ginger

3 Ts white pepper

******************************

I’m sure you see a problem right away. What the heck is “Ts”? I assumed teaspoon since tablespoons would be a ton of spices in ratio to the flour. Almost one cup of spice to 2 cups of flour.

The Tribune tried both, and they conclude tablespoons. I tried both, also. I believe tablespoons, but my wife somewhat preferred the much lighter spiced teaspoon version.

🐓The Chicken

I’m not trying to make a box of KFC with skin on deep-fried chicken. We home cooks don’t have the pressure deep frier they used anyway. But, we are looking for a moist and tender chicken with that great taste.

We generally will use skinless boneless chicken breast for most of our home cooking. And that is what I recommend here.

Try to use breasts of almost the same size if possible. Also, if they are thick, flatten out the thickest part to about 3/4 inches thick with a meat mallet or bottom of a heavy pan.

Super moist with the milk marinade. Now the rating is for the spices only. The technique is more of a high 3 or low 4 since the buttermilk I believed prevented the coating from sticking well. I’ll be using plain milk, and no egg like my original oven recipe uses.

✔️Tips

I went with an oven-fried version since that is what I will do in the future. I’m not a stovetop frying person.  So I modified one of my favorite recipes Crispy Oven Fried Chicken with Gravy.

The Marinade

Since I wanted to test the taste of the spice mix, I originally mirrored the Tribune buttermilk/egg marinade. But I now recommend just use milk. I don’t think the egg did anything for my oven-fried version. And you can use Buttermilk if you want.

MSG

The Tribune felt a sprinkle of MSG would make the chicken taste identical to the current KFC, which does have MSG.

But MSG is not in the recipe, and most people don’t keep it around. It would severe as a “flavor enhancer” but I’m skipping it and going with the high spice version. Enough flavor for me and I believe the original recipe I remember from the 1950’s. That is slightly different than the current version which seems to have a bit less spice explaining the need for MSG currently.

The Real “Secret Ingredient”

The nephew felt the major “secret ingredient” was the white pepper. I think he is right.

Final note, it is easier and probably cheaper to just go to the restaurant. But this is interesting.

Gravy

Gravy is optional but highly recommended. I’m using a “slurry” method. See How To Make Gravy at Home for detailed instructions.

Sodium Note

Yes, it is very high. Normal for the 1940s. Most is hidden in the garlic salt and celery salt. You can do some substitutions that will retain the taste but get rid of the sodium.

You can use 1/2 the volume of the celery salt as the celery seed powder. And 1/4 of the volume garlic salt as garlic powder. That cuts the sodium way down to about 600.

📖Chicken Recipes

Oven Fried Chicken with Gravy

Parmesan Mayonnaise Baked Chicken Breast

Pan Seared Oven Baked Chicken Breast

Baked Chicken Breasts

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🔪Instructions

raw chicken breast and seasonings

Start with trimming two skinless boneless chicken breasts. Try to use breasts of about the same size. If thick, flatten to 3/4 inch thick with a meat mallet or heavy pan.

adding chicken to the milk marinade

Mix 2 cups buttermilk or milk. The original recipe in the Tribune used an egg in the marinade. I no longer use it but you can if you want. Add the chicken and allow to marinate in the refrigerator for 30-60 minutes.

flour with spices in metal bowl

Preheat oven to 375° convection or 400° conventional. Mix the 11 spices with the flour.

dipping chicken into the coating and place on rack

Prepare an oven-safe pan with 2 teaspoons vegetable oil. Remove chicken breast one at a time, allowing the excess marinade to drain off. Dip in the spice/flour mix, cover completely, shake to remove excess, and place in the pan or on a rack.

coated chicken breasts in pan being sprayed with PAM

Give any of the coating on the breasts that looks dry a light spray of PAM. Allow to sit for 20-30 minutes. This will help the coating to stick.

cooked chicken in cast iron pan

Bake until internal temp of 165°, about 35-40 minutes. Cooking time will vary some due to oven variations, the size, and thickness of the chicken, and the pan used.

whisking gravy in cast iron pan

If you want gravy, remove chicken from pan. Mix 1 cup of chicken broth with 4 tablespoons flour either by whisking or in a shaker. Over medium-high heat, add 1 more cup of chicken broth to the pan and bring to a boil. Slowly add the flour mixture while whisking continuously until thickened and then a few more minutes. If some of the breading come off the chicken, leave it in the gravy as flavor bombs.

fried chicken breasts on orange plate

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📖 Recipe

fricd chicken with potatoes and gravy on blue plate

Oven Fried Chicken – Is it KFC?

From Dan Mikesell AKA DrDan

Oven-fried KFC, is it the real spices? You be the judge. This is the alleged original KFC spices found in a family album by a nephew of the Colonel himself. It has the promised 11 spices, and the spices fit the era of the development; it seems right.

Prep Time 10 mins

Cook Time 35 mins

marinade 30 mins

Total Time 45 mins

Servings #/Adjust if desired 2

Ingredients

Instructions 

  • Start with trimming two skinless boneless chicken breasts. Try to use breasts of about the same size. If thick, flatten to 3/4 inch thick with a meat mallet or heavy pan.

  • Mix 2 cups buttermilk or milk. The original recipe in the Tribune used an egg in the marinade. I no longer use it but you can if you want. Add the chicken and allow to marinate in the refrigerator for 30-60 minutes.

  • Preheat oven to 375° convection or 400° conventional. Mix the 11 spices with the flour.

  • Prepare an oven-safe pan with 2 teaspoons vegetable oil. Remove chicken breast one at a time, allowing the excess marinade to drain off. Dip in the spice/flour mix, cover completely, shake to remove excess, and place in the pan or on a rack.

  • Give any of the coating on the breasts that looks dry a light spray of PAM. Allow to sit for 20-30 minutes. This will help the coating to stick.

  • Bake until internal temp of 165°, about 35-40 minutes. Cooking time will vary some due to oven variations, the size, and thickness of the chicken, and the pan used.

  • If you want gravy, remove chicken from pan. Mix 1 cup of chicken broth with 4 tablespoons flour either by whisking or in a shaker. Over medium-high heat, add 1 more cup of chicken broth to the pan and bring to a boil. Slowly add the flour mixture while whisking continuously until thickened and then a few more minutes. If some of the breading come off the chicken, leave it in the gravy as flavor bombs.

Recipe Notes

Pro Tips

  1. Use the chicken you want but I highly suggest skinless boneless chicken breasts.
  2. Try to use chicken breasts of about the same size and if thick, flatten to about 3/4 inches thick with a meat mallet or heavy pan.
  3. The most important spice is white pepper. You can adjust spices if you want, but you are fighting with the Colonel.
  4. I suggest making more spice mix for future use to save time. Remember that 3 teaspoons are 1 tablespoon.
  5. Letting the coating set on the chicken before baking is a must to keep the coating sticking well.
  6. The gravy is optional but recommended.
  7. Sodium note – You can use 1/2 the volume of the celery salt as the celery seed powder. And 1/4 of the volume garlic salt as garlic powder. That cuts the sodium way down to about 600.
Have More Questions?Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

TO ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 278kcalCarbohydrates : 24gProtein : 28gFat : 8gSaturated Fat : 4gCholesterol : 72mgSodium : 2576mgPotassium : 545mgFiber : 3gSugar : 1gVitamin A : 1786IUVitamin C : 3mgCalcium : 34mgIron : 3mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Main Course

Cuisine :American

Editor’s Note: Originally Published . Updated with expanded options, refreshed photos, and a table of contents to help navigation.
the girls

Stirfried Lamb Sweetbreads with Garlic and Rosemary by Gordon Ramsay

Stirfried Lamb Sweetbreads with Garlic and Rosemary



© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

Sweetbreads are the pancreas and thymus glands of veal, lamb and pork. The thymus gland has an elongated shape, while the pancreas is larger and has an oval shape. Both of them are velvety creamy, tender and moist. And unlike many other organ meats, like kidneys or liver, sweetbreads have a rather mild flavour. Traditionally, they are given a seasoned flour coating and fried until golden and crisp. For me, that’s overkilling the delicate flavour of sweetbread. So I have opted to quick stirfry them instead. They taste the tenderest and best when they just start to colour all over, about 5 minutes.
Before cooking, it’s advisable to soak them in water, or milk in advance to remove impurities, and enable the sinew and membranes to be removed easily. You should also change the water a couple times. To further remove impurities from sweetbreads, you might also want to blanch them shortly and shock in ice water before cooking. This time I skipped the step and didn’t taste the difference.

  • 500 g Lamb sweetbreads
  • 1 sprig Fresh rosemary, chopped
  • 1 clove, Garlic, minced
  • 3-4 tbsp Tallow or ghee or olive oil
  • 1 tbsp Sherry vinegar
  • Hawaiian black lava sea salt
  • Pink peppercorns, for garnishing
  • A handful of arugula
  1. Place the lamb sweetbreads in a bowl and cover with cold water. Drain the water and repeat one more time, then fill the bowl again with fresh water, leaving the sweetbreads to soak for an hour, then drain well.
  2. Finely chop rosemary and garlic. Set aside.
  3. Add the tallow to a pan, place over a moderate heat and add the chopped rosemary and garlic. Cook gently for 2 minutes until softened and aromatic. Add the sweetbreads and cook until they just start to colour all over, about 5 minutes. If you prefer them more caramelized and crisp, then continue to cook for a few more minutes.
  4. Once the sweetbreads are cooked to your liking, deglaze the pan with sherry vinegar and season well with black lava salt.
  5. To serve, arrange a bed of arugula salad on the plate. Top with the lamb sweetbreads, then crush some pink peppercorns over. Drizzle some pan sauce over.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

Vegetarian Sushi — The Skinny Fork by Gordon Ramsay

Vegetarian Sushi — The Skinny Fork



So… I don’t like sea food. That is why you will never see any sea food recipes around here. No, I’m not allergic to it, I just don’t like it. It’s not a taste thing or a texture thing. It is flat out just that I don’t like sea food. BUT. I do like sushi. I love vegetarian sushi.

Sushi can be a little pricy. Especially consider what it is. Seaweed, rice, and an assortment of veggies, meats, and sauces. Seems simple enough, right? While there is a certain art to making sushi traditionally, I’m a modern girl and a simple girl. So, let’s make some damn sushi.

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