Copycat KFC

CHICKEN, DUCK, PIDGEON, QUAIL, TURKEY ETC
urbangriller
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Location: Perth WA

Re: Copycat KFC

Post by urbangriller » Thu Jan 23, 2014 8:44 pm

Smokey Mick wrote:UG, For comparison, Try this method. It wont be as thick coated as Kristys but your clients will think you cracked the secret,,, In fact you will have.

Make an egg wash by ratio of, 1 egg - 1 cup milk- 1/2 teaspoon vanilla sugar dusting.

Soak chicken pieces for thirty minutes

Breading by ratio;
1 cup plain flour
1 or 2 Tbs 99X (pending on how fresh it is, or to taste)
3 Tsp flake salt
1/2 Tsp vanilla sugar dusting

Bread chicken well pressing it in firmly, Do not let set.
Deap fry in very hot oil until colour is achieved. Its got to seal fast like in pressure frying.
Dont worry if its not cooked through in the oil.
Finish off in the oven @ 110c till cooked through and meat softens.

That cake smell will tell you your on the mark :wink:

I'm so doing that!

I saw you write about the Vanilla before and thought "Thats Nice"!

Cheers Chris

Kirsty will be pleased!
Common Sense is so rare these days it should be a Super Power!


Nath
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Location: Perth WA

Copycat KFC

Post by Nath » Thu Jan 23, 2014 8:45 pm

Definately trying this Mick, order myself some 99x right now.


Nath
Nath

urbangriller
Posts: 9453
Joined: Sun Sep 14, 2008 8:46 pm
Location: Perth WA

Re: Copycat KFC

Post by urbangriller » Thu Jan 23, 2014 8:52 pm

I have to say that the 99x works really well on rabbit as well!

Strips of pork belly are good too! :roll:

Chris
Common Sense is so rare these days it should be a Super Power!

Smokey
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Location: Terranora- Tweed

Re: Copycat KFC

Post by Smokey » Thu Jan 23, 2014 9:06 pm

some explanations,
The OR calls for Tahitian Vanilla powder and that would do a better job, The dusting sugar is just an easy to get stop gap.
Ive seen in available on line and you would use a lot less.
The reason KFC tastes good apart from the msg is the pressure frying cookes through so quik and does not kill off the herb and spice flavour.
Deap frying till cooked through always kills off the "Note" that one lookes for.
Hence fry to colour only then finish at low heat to cook through.
Chrisg's method also accomplishes this with the bird already being cooked and I quite like the way he does it too
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au

Smokey
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Joined: Fri Jun 26, 2009 5:47 pm
Location: Terranora- Tweed

Re: Copycat KFC

Post by Smokey » Thu Jan 23, 2014 9:08 pm

urbangriller wrote:I have to say that the 99x works really well on rabbit as well!

Strips of pork belly are good too! :roll:

Chris
Left over breading also makes the gravy exactly :wink:
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au

chrisg
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Location: Perth WA

Re: Copycat KFC

Post by chrisg » Fri Jan 24, 2014 11:43 am

:)

You've answered the last mystery Mick, and bear in mind it was about 15 years ago that I/we came up with this "recipe."

One of my daughter's, whilst devouring my results always said it needed a touch of sweetness, tried some sugar, not approved of, too sweet - vanilla sugar makes perfects sense,

Pressure cooking is a tremendous adjunct to the bbq for pre-cooking I've found, it really tenderises tough meats ready for smoking - probably not as good as low and slow though :)

Cheers

traveller
Posts: 133
Joined: Sun Dec 11, 2011 10:53 am

Re: Copycat KFC

Post by traveller » Mon Feb 03, 2014 12:05 pm

OK so I just tried to order some 99x from the Marion Kaye website and it's telling me I cannot have it delivered here. Is there any other way to get it in Australia?

Percel
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Location: Soap Dish

Re: Copycat KFC

Post by Percel » Mon Feb 03, 2014 1:00 pm

traveller wrote:OK so I just tried to order some 99x from the Marion Kaye website and it's telling me I cannot have it delivered here. Is there any other way to get it in Australia?

Ive emailed in the last week and they said they'll send it with a direct quote on on postage by email. Smokey Mick recommends grabbing some other stuff to make sure your get your moneys worth.

BBQ Benny
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Location: In the backyard, by the BBQ (Melbourne, VIC)

Re: Copycat KFC

Post by BBQ Benny » Mon Feb 03, 2014 4:56 pm

There are many web sites claiming to have cracked the Colonel's secret recipe and how to make almost identical KFC and whilst I would certainly never want to drive away traffic from this magnificent web site, but if anyone is interested, one of the better forum sites with the recipe's can be found here http://kfc.forumup.co.uk/index.php?mforum=kfc
Image
"Vegetables are not food. Vegetables are what food eats."

Golly
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Location: Central Coast NSW

Re: Copycat KFC

Post by Golly » Mon Feb 03, 2014 5:25 pm

Chris UG

how do you get marion kay to ship to australia?

pm me if required
Team Go To Jail - Lifetime member!

TEAM WKC 1st chicken 4th beef 7th pork ribs 5th overall port macquarie march 2014

chrisg
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Location: Perth WA

Re: Copycat KFC

Post by chrisg » Mon Feb 03, 2014 6:18 pm

Heh,

From the same site as linked above:

http://kfc.forumup.co.uk/about866-0.html

It may well be that ordering from the States is not going to get the original according to this but on the other hand it doesn't sound too tough to make your own :)

There is also mention on the site of shipments of 99x to Australia being seized by Customs.

My kids never cared so much about the herbs and spices as they did about the chicken itself, but that's kids :)

Cheers

Smokey
Posts: 5958
Joined: Fri Jun 26, 2009 5:47 pm
Location: Terranora- Tweed

Re: Copycat KFC

Post by Smokey » Mon Feb 03, 2014 7:36 pm

Ive been on that site the same time I joined this one.
Remember that is an old post.
But yes its easy to knock up your own. But is it? :wink:
Ive been giving you blokes recipe 34c for years waiting for someone to try it and respond.
There is a lot of shite on that site but some good stuff too.

The fact is, They dont really know how close they are with 34c but what is fact, Is 99x is the OR less one ingreedient.
That site is a good read, Its closed to new members however.

The reality is, Any old mix will taste good for fried chicken, Its really how its cooked that makes the difference.
If you get the dredded customs letter, you follow it up and call the number and leave a recorded message and case number.
They release it as long as its not contraband. I do it all the time with importing seeds from the US.
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au

Percel
Posts: 458
Joined: Sun Jan 06, 2013 7:53 am
Location: Soap Dish

Re: Copycat KFC

Post by Percel » Mon Feb 03, 2014 9:25 pm

Golly wrote:Chris UG

how do you get marion kay to ship to australia?

pm me if required

Golly, contact them direct by email (on their site) and they'll sort you.

BarbieCrazy
Posts: 34
Joined: Fri Nov 30, 2012 8:48 am

Copycat KFC

Post by BarbieCrazy » Tue Feb 04, 2014 11:18 am

Smokey Mick wrote: Ive been giving you blokes recipe 34c for years waiting for someone to try it and respond.
Would you mind giving the link?

So your take on homemade 99x?

Smokey
Posts: 5958
Joined: Fri Jun 26, 2009 5:47 pm
Location: Terranora- Tweed

Re: Copycat KFC

Post by Smokey » Tue Feb 04, 2014 1:23 pm

BarbieCrazy wrote:
Smokey Mick wrote: Ive been giving you blokes recipe 34c for years waiting for someone to try it and respond.
Would you mind giving the link?

So your take on homemade 99x?
Here is is twice.
They argued about Mesurments of volume or wieght so here is is.


This is enough recipe to fry 8 pieces of chicken. Place the following ingrediants in large plastic sealable bag and shake well.

3/16 tsp Tahitian Vanilla Bean

3/4 tsp Tellicherry Indian Black Pepper
1 tsp Malaysian White Pepper
3/8 tsp Indian Coriander
1/4 tsp Mexican Ancho Chile Pepper
5/16 tsp Jamaican Ginger
3/16 tsp Canadian Savory

1/8 tsp East Indies Cloves
1/8 tsp Guatemalan Cardamom
1 tsp Damotian Sage
3/16 tsp Turkish Bay Leaves
4 1/4 tsps Flake Sea Salt
1 cup fine white Flour
1/4 tsp MSG (optional)

Roll chicken pieces in milk/egg solution presoak ( 2 eggs per 1/2 quart of milk) and let set a few moments until tacky. Shake chicken pieces two at a time in herb/spice bag until well coated and shake off excess mixture. Deep-fry chicken in corn oil filled pressure cooker or deep-fryer set on 350 degrees F for 10 minutes until chicken is completly browned, or pan-fry chicken in pan with corn oil until well browned on all sides. Remove chicken from oil and let set on rack or paper towel for at least 5 minutes to cool and let mixture soak into chicken. Enjoy!

2.35g Sarawak White Pepper
1.58g Tellicherry Black Pepper
0.65g Rubbed Sage – Marion Kay
0.63g Coriander – Marion Kay
0.27g Savoury – Marion Kay
0.32g Ground Bay Leaves – Marion Kay
0.23g Cardamom – Marion Kay
0.56g Jamaican Ginger – Marion Kay
0.43g Ancho Chili Pepper – McCormick
0.35g Tahitian Vanilla Bean – fresh beans dried and ground
0.27g Ground Cloves – Marion Kay
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au


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