##Brine

• 4 cups of water
• 1 tbsp white Vinegar
• 1 tbsp table salt, non iodized
• 1 tbsp Sugar, white
• 1 tbsp MSG

After 4 hours, remove the chicken from brine and rinse in fresh water. Add the brined chicken to egg wash.

Egg Wash

• 1 cup milk (The Col. used skim or reconstituted)
• 1 large egg

Combine well, dip chicken in egg wash dredge in 1- 2 cups seasoned flour depending on the size of your bird.

Seasoned Flour

• 4 cups cake flour (low protein flour is very important here)
• 4 tsp freshly ground white pepper
• 3 tsp freshly ground black pepper
• 4 tsp freshly ground sage
• 1 1/2 tsp freshly ground coriander
• 1 1/4 tsp high quality ground ginger
• 1 tsp freshly ground Ancho chile
• 3/4 tsp freshly ground whole vanilla bean
• 3/4 tsp freshly ground bay leaf
• 3/4 tsp freshly ground savory
• 1/2 tsp freshly ground cloves
• 1/2 tsp freshly ground green cardamom seeds
• 1 tsp MSG

The salt is added after the chicken has been cooked, for each 4lb chicken use about 4ts popcorn salt. Some people find that too salty so you might want to reduce it some. I use finely ground sea salt.

You need about 2 to 2 1/2 cups of this breading for a 3 1/2 to 4 lb bird plus extra for gravy. The original chicken was cut into 9 pcs and cooked in corn oil. The Colonel would use the flour mix left over after breading the chicken to make his famous milk gravy.

This method is for people who don’t want to pressure cook the chicken. It produces a tasty result but it is no where as moist as the pressure fried chicken, it is much less complicated though. If you want crunchier chicken mix a little milk with the breading, about an ounce or so, enough to make the flour shaggy. Press the flour firmly on the egg/milk dipped chicken.

Preheat your oven to 400 degrees.

Heat corn or vegetable oil in 11-inch straight-sided sauté pan over medium-high heat to 375 degrees. Carefully place chicken pieces in pan, skin side down, and cook until golden brown, 3 to 5 minutes. Carefully flip and continue to cook until golden brown on second side, 2 to 4 minutes longer. Transfer chicken to wire rack set in rimmed baking sheet. Bake chicken until instant-read thermometer inserted into thickest part of chicken registers 160 degrees for breasts and 175 for legs and thighs, 15 to 20 minutes. (Smaller pieces may cook faster than larger pieces. Remove pieces from oven as they reach correct temperature.) Let chicken rest 5 minutes before serving.

Colonel Sanders’ Original “Cracklin’ Gravy” (1952-1964)

• 1 TBSP butter
• 1/4 cup Original Recipe breading flour
• 1/2 cup cracklings strained from the pressure cooker or frying pan
• 1 cup whole milk, cold
• 1 cup boiling water
• 1/4 cup whole cream, cold

Put the butter, flour and cracklings into a frying pan over low to medium heat. Stir continuously until the ingredients are fully blended and the raw flour is lightly browned. This takes a few minutes. The roux should not be darker than peanut butter brown. If you burn it, dump it, clean the pan start again. (If you are a novice gravy maker you might want to save your cracklins until the end so you won’t waste them on a burned batch.)

Gently pour the milk, hot water, and cream, continue stirring until it begins to thicken. Taste the gravy and add extra salt or pepper if needed. Allow the mixture to come to a light boil, when it is the thickness you want turn off the heat and serve.

A bunch of crazy people on an entire forum dedicated to KFC recipes, via Reddit

Ingredients

• 1 tbsp. olive oil
• 1 medium onion, thinly sliced
• 2 garlic cloves, crushed
• 4 chicken quarters
• 1 teaspoon ground turmeric
• 2 tbsp. cilantro
• 3/4 c. chicken stock
• 1 preserved lemon
• salt pepper

Preparation

Heat the oil in a tagine on medium. Fry the onion and garlic for 3-4 minutes without coloring. Cut the chicken quarters into two pieces each. Add to the tagine and brown, turning frequently. Lower heat if necessary. Add turmeric, 1 tbsp. cilantro, stock, salt and pepper. Bring to a simmer. Rinse the preserved lemon, discard the pulp, and cut the peel into thin strips. Stir into the chicken. Cover the tagine and simmer for 2-2 1/2 hours. Remove the lid and, if needed, boil rapidly for a few minutes to thicken. Garnish with remaining cilantro.

Le Creuset tagine booklet

Ingredients

• 4 chicken thighs
• salt and pepper
• 5 tbsp. olive oil
• 1/2 c. tomate frito (or a sofrito or other rich tomato sauce, pref. homemade)
• 1 c. samfaina (pisto)
• 1/3 c. roasted red peppers
• 1/3 c. roasted onions
• 1/3 c. roasted eggplant
• 2 tbsp. parsley, chopped

Preparation

Cut the eggplant, peppers, and onions into 1/4" pieces, place them in 3 tbsp. of the olive oil (or, if your peppers or eggplant were cured in olive oil, the olive oil from the vegetables), and set aside.

Cut the chicken thighs into quarters and season them with salt and black pepper. In a large saute pan, heat the other 2 tbsp. of olive oil over medium-high heat. When hot, add the chicken, skin side down, and brown on all sides, 5-6 minutes. Set aside.

In the same pan, add the tomate frito and simmer for 4 minutes over medium-low heat. Return the chicken to the pain and continue to simmer for 6-7 minutes, until just about cooked through.

Stir in the samfaina and the vegetables in olive oil. Stirring frequently, cook over medium-high heat for 2 minutes, until heated through. Sprinkle with parsley and serve.

Jose Andres Foods

Ingredients

• 3 tbs olive oil
• ½ cup sliced sweet white onions
• 2 cloves garlic, minced
• 1 cup brown ale, divided in half
• 1 tbs balsamic vinegar
• 2 tbs honey
• ½ tsp red chili sauce (such as Sriracha) plus additional if desired
• 6 boneless skinless chicken thigh fillets
• 1/2 tsp salt
• 1 tsp pepper
• 1-2 tbs flour

Preparation

In a cast iron skillet over medium heat add the olive oil. Add the onions and caramelize over medium heat until golden brown, about 10 to 15 minutes.

Stir in the garlic then add ½ cup brown ale, balsamic vinegar, honey and chili sauce. Simmer until reduced and thickened, remove sauce from pan and set aside.

Sprinkle the chicken thighs on all sides with salt, pepper and flour.

Increase heat to medium-high, cook the chicken thighs until browned on all sides, about 3 minutes per side.

Pour the sauce back into the pan along with the remaining ½ cup brown ale.

Cover loosely with a lid, lower heat to maintain a simmer and allow to cook until chicken is cooked through, about an additional 10 minutes. Turning once during cooking.

The Beeroness

Ingredients

• 3 lb. chicken pieces, skin removed (pref. dark meat)
• 4 tbsp. vegetable oil or ghee
• 3 lg. onions, finely sliced
• 10 black peppercorns, crushed
• 10 cardamom seeds, crushed (or 1/4 tsp. ground cardamom)
• 1 3-in cinnamon stick (or 1/4 tsp. ground cinnamon)
• 1 2-in piece fresh ginger, chopped
• 2-4 garlic cloves, minced
• 1 heaping tsp. chili powder
• 1 heaping tsp. turmeric
• 2 heaping tsp. paprika
• 1/2 tsp. salt (or to taste)
• 1 c. plain yogurt
• 1/2 c. white wine

Preparation

Heat the ghee or oil in a large skillet with a lid. Add the onions, pepper, cardamom, and cinnamon and cook until the onions are golden, about 10 minutes. Add the ginger, garlic, chili powder, turmeric, paprika, and salt, and cook for 2 minutes, stirring occasionally. Add the chicken pieces and cook until nicely browned, stirring often. In a medium bowl, mix yogurt with wine. Reduce heat to low and gradually add yogurt mixture, stirring constantly until fully incorporated. Reduce heat, cover, and simmer for about 30 minutes. Serve with rice.

Serves about 6.

Penzey’s Spices

Ingredients

• 3 pounds chicken wings (12 to 14)
• 1 onion
• a 1 1/2-inch piece peeled fresh ginger root
• 2 tablespoons soy sauce (preferably Kikkoman)
• 1 tbsp. medium-dry Sherry
• 1 tablespoon Chinese five-spice powder
• 1 tablespoon sugar
• 2 tablespoons plus 1 teaspoon coarse salt
• 2 teaspoons freshly ground black pepper, or to taste
• 1/2 cup cornstarch
• 6 cups vegetable oil

Preparation

Cut off wing tips, reserving for another use, and halve wings at joint. Coarsely chop onion and finely chop ginger root. In a large sealable plastic bag combine onion, ginger root, soy sauce, Sherry, five-spice powder, sugar, and 1 teaspoon salt. Add wings and seal bag, pressing out excess air. Turn bag until wings are completely coated. Marinate chicken wings in bag in a large bowl, chilled, turning bag once, 2 hours.

Preheat oven to 350°F.

Transfer wings and marinade to a roasting pan or large shallow baking pan and bake, covered with foil, in middle of oven 1 hour. Cool wings until they can be handled and drain in a colander, discarding marinade. Wings may be prepared up to this point 1 day ahead and chilled, covered.

Reduce temperature to 250°F.

In a small serving bowl combine remaining 2 tablespoons salt and pepper. Put cornstarch in a small bowl and dredge each wing, knocking off excess cornstarch and transferring to a shallow pan. In a 5- to 6-quart heavy kettle heat oil until a deep-fat thermometer registers 370°F. Working in batches of 6 or 7, fry wings in oil until golden brown, about 3 minutes, and with a slotted spoon transfer to paper towels to drain. Keep wings warm on a baking sheet in oven. Fry remaining wings in same manner, returning oil to 370°F. between batches.

Serve wings with salt and pepper mixture.

Serves 6 as an appetizer; 4 as a main course.

Gourmet, July 1999

Ingredients

• 1 1/4 cups buttermilk
• 1/4 cup extra-virgin olive oil
• 3 tablespoons hot pepper sauce [don’t worry, it won’t get too hot]
• 2 tablespoons Dijon mustard
• 2 garlic cloves, minced
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, sliced
• 12 chicken pieces (breasts, thighs and drumsticks) with skin and bones
• 1 cup dry unseasoned breadcrumbs
• 1/3 cup freshly grated Parmesan cheese
• 1/4 cup all purpose flour
• 2 teaspoons dried thyme
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 3 tablespoons butter, melted

Preparation

Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend well. Add onion, then chicken and turn to coat. Cover; chill at least 3 hours or up to 1 day, turning chicken occasionally.

Place racks on 2 large rimmed baking sheets. Whisk breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt in large baking dish to blend. Remove chicken from marinade, allowing excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely. Arrange chicken, skin side up, on racks on baking sheets. Let stand 30 minutes.

Preheat oven to 425°F. Drizzle butter over chicken. Bake until crisp, golden and cooked through, about 50 minutes. Serve warm or at room temperature.

Serves 6.

Bon Appetit, June 2000

Ingredients

• 1 ½ pounds boneless, skinless chicken breasts
• ¼ cup Shaoxing rice wine (or sherry)
• 2 green onions, chopped
• 1 inch fresh ginger, chopped
• 2 1/2 teaspoons whole black, white, or Sichuan peppercorns
• 1 pound cucumbers, peeled
• 3 tablespoons soy sauce
• 1 tablespoon Chinkiang black vinegar
• 1 tablespoon sesame oil
• 2 teaspoons chili oil
• 1 garlic clove, minced
• 2 teaspoons sugar
• 2 tablespoons finely chopped fresh cilantro

Preparation

Place the chicken in a large pot. Add the wine green onions, 3/4 of the ginger, 1 teaspoon of the Sichuan peppercorns, and enough water to cover by 2 inches. Turn heat to high and bring to a boil. Immediately reduce heat to a simmer, cook for 3 1/2 minutes. Cover the pot, turn off the heat, and let sit for 30 minutes. Remove the chicken from the pot and let cool for a few minutes. Then shred the chicken with your fingers.

Quarter the cucumbers and scoop out the seeds. Then chop into 2 inch lengths. Cut these into 1/4-inch thick sticks.

Combine the soy sauce, vinegar, sesame oil, chili oil, the rest of the Sichuan peppercorn, rest of the ginger, garlic, sugar, and cilantro in a blender. Process until smooth.

Scatter the cucumber pieces on a plate. Top with the shredded chicken, and pour on the sauce. Garnish with more cilantro.

Nick Kindlesperger, Serious Eats

Ingredients

• 2 celery stalks, outer stems peeled
• 1 pound boneless chicken, chopped into 1-inch chunks
• 3 scallions, ends trimmed
• ¼ cup peanut oil
• 8 dried hot red chiles (preferably Sichuan chiles)
• 1 teaspoon whole Sichuan peppercorns
• 1 ½ tablespoons chili bean paste
• 1 tablespoon Shaoxing rice wine or medium-dry sherry
• 1 teaspoon dark soy sauce
• Salt
• 2 teaspoons sesame oil

Preparation

Slice celery at steep angle into ½-inch slices. Set aside and toss with pinch of salt. Slice scallions at steep angle into ½-inch slices. Transfer to same bowl as celery.

Pour oil into large wok set over high heat. When smoking, add chicken. Stir-fry until chicken has lost much of its water, about 5 minutes.

Reduce heat to medium, and add chiles and Sichuan pepper. Cook until fragrant, about 15 seconds. Add chili bean paste, and stir well. Cook until it stains the oil red, about 10 seconds. Add rice wine, dark soy sauce, and ¼ teaspoon of salt. Cook, stirring often, until chicken looks dry and is very fragrant, 10 to 15 minutes.

Add celery and scallions, and stir-fry until just tender, one to two minutes. Turn off heat, pour in sesame oil, and season with salt to taste. Stir well, and serve with white rice.

Nick Kindlesperger, Serious Eats

Ingredients

• 2 green chiles, grilled, peeled, and seeded
• 1 lb peanuts
• 1/2 cup honey
• 1/2 cup mustard
• 1/2 cup hot water
• 1 lb boneless, skinless chicken
• 10 romaine lettuce leaves
• 1 tbsp salt, divided
• 1 tbsp pepper, divided
• 1 tbsp garlic powder, divided
• 1 tomato, chopped
• 1 cup green onion
• 1 tbsp olive oil

Preparation

Chop raw chicken into small, ½ inch squares. Season chicken with ½ tbsp salt, ½ tbsp pepper, and ½ tbsp garlic powder. Pan fry in olive oil until fully cooked. In a blender, combine the Hatch chiles, peanuts, honey, mustard, remaining salt, pepper, and garlic powder. Add the hot water slowly while blending. Once the blended mole mix and chicken are done, toss chicken in the mole mix. Add chopped tomato and green onion to mixture. Chop romaine lettuce into approximately 5 inch long sections. Wrap about 2 tbsp of mix in lettuce and secure with a toothpick. Serve for crispy wrapping. For soft wrapping, bake for 10 minutes.

Central Market