Recipe type: Chicken / Fast Food / Take-Out
Some time ago we launched the first of our KFC series and have been overwhelmed at the response. One of the main questions that arose from this was where to buy saltpetre. This updated version of the recipe uses Prague powder to replaces the saltpetre, the salt and the bicarbonate of soda.
- 8-12 Chicken pieces
For the Secret Herb & Spice Blend
- 15ml Paprika
- 10ml Onion Salt
- 5ml Dried Sage
- 5ml Garlic Powder
- 5ml Dried Oregano
- 5ml Cayenne Pepper
- 5ml Cracked black pepper
- 5ml Dried basil
- 5ml Dried marjoram
- 5ml Ground Coriander seed
For the Curing Brine
- 3lt Water
- 5ml Whole black peppercorns
- 1 Whole allspice
- 5ml Ground ginger
- 50g Sugar
- 105g Prage powder / pink curing salt (NOT Instacure)
For the Coating
- 2 Cups all-purpose flour
- 4-6 eggs, beaten
- Some time ago we launched the first of our KFC series and have been overwhelmed at the response. One of the main questions that arose from this was where to buy saltpetre. This updated version of the recipe uses Prague powder to replaces the saltpetre, the salt and the bicarbonate of soda.
- Prague powder, or pink curing salt is available worldwide from butchery suppliers, and you may even buy it directly from any butcher that processes cured meats and sausages.
- Prague powder is not to be confused with Instacure which is a totally different formulation and cannot be substituted.
- Before continuing, if you have not viewed the original video, please do so now as it contains all of the introductory information about the process.
- To make up the curing brine, place all of the brine spices, excluding the prague powder into a large pot. Add half of the secret spice blend to the pot as well, then pour in 3 liters of water.
- Bring this to a boil, lower the heat and allow this to simmer for 10 minutes.
- Quick-chill the brine by floating it in a sink of cold water. Changing the sink water every few minutes will speed this up as well.
- While the brine cools, use a carving fork or skewer to punch holes through the skin of the chicken pieces. This enables the curing brine to penetrate the chicken more efficiently.
- Place the chicken pieces in a large non-reactive food-safe container.
- Remove the cooled brine from the sink and add the Prague powder. Stir this thoroughly until totally dissolved.
- Pour the brine over the chicken pieces and pop a couple of side plates on top of the chicken pieces to keep them submerged.
- Put the lid on the container, transfer it to your refrigerator and allow the chicken to cure for a full 24 hours.
- Place the all-purpose flour in a large bowl and add the remaining half of the secret herbs and spices. Mix this until combined, then cover the bowl with cling-wrap.
- The following day, remove the chicken from the brine and pat it dry with a clean kitchen towel.
- Before coating the chicken, sprinkle a layer of the seasoned flour over a large platter. This is where the coated chicken will set, and the layer of flour prevents the coating from sticking to the platter.
- Working with on piece of chicken at a time, dredge the chicken in tbe seasoned flour to coat all over.
- Dunk the the chicken in the egg to wet all of the flour.
- Return the chicken to the flour, making sure to get a good solid coating all over. Transfer the coated chicken to the platter to set, then continue with the remaining pieces.
- Allow the coated chicken to set for 20 minutes.
- Half-fill a large pan with oil and heat this to 160c or 320f.
- Carefuly drop the chicken into the oil and fry for a full 20 minutes turning halfway through. If you have chicken wings among your pieces, half the frying time for these.
- Remove the chicken from the oil and drain any excess oil on kitchen paper.
- The chicken does benefit from standing for a while before serving. Five to ten minutes is ideal.
- And there it is.... golden, crispy and aromatic KFC deep-fried chicken.