"ceed" > wrote in message
news
> Hi,
>
> I know this is slightly off topic, but I bet most of you know a thing or
> two about cooking outside of the pit. Anyway, I'm going to (deep) fry
> chicken tonight. I have a deep fryer, but have never been able to get the
> "KFC crispness" and flavor at home. I've done this around 10 times trying
> different recipes, even one stating it revelas the secret spice blend KFC
> uses. I'm not saying I need that exact flavor of KFC, but I would like the
> thick super-crispy crust they're getting on their chicken. I've tried a
> couple of the store bought boxed chicken fry product and I have tried to
> make it myself. It's all been good, but not perfect. I've heard someone
> say that frying twice may add to the crispiness, but I haven't tried it
> yet.
>
> So, if anyone here has the secret to perfect (southern) fried chicken,
> please disclose it here because I'm going to need it tonight with guest
> over expecting my fried chicken to be on par with my (now locally famous)
> brisket!
>
> --
> //ceed (indeed)
>
> Thank you for flying Opera: http://www.opera.com
>
>
Try panko bread crumbs and apply two layers. The following works great!
First season the chicken, then dust it with flour, dip it into egg white and
dip it in the panko crumbs. I dip it again into egg white and apply a second
layer of panko. That's optional, though it does give a thicker crust. It
also works well for any kind of fish. You could also remove the chicken skin
and apply panko to that. I think it would work well without drying the meat
out. The panko crumbs have a much better taste than the usual crumbs.

Finally, make sure your oil is hot enough without breaking down. Peanut oil
is best, though it has become expensive, and it does add a bit of taste.

Cheers,

Kent