ceed wrote:
> On Sat, 05 May 2012 13:17:25 -0500, Kent > wrote:
>
>>
>> "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.
>
> Thanks! I guess I would use this method with any kind of fry like
> Louisiana Chicken Fry which I think has a good flavor. I
>>
>> 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.
>
> I've got peanut oil in the fryer. I tried some other oil, but peanut
> oil seems better.
>>
>> Cheers,
>>
>> Kent
>>
>>
>>
>
>

You probably need to cook it at a hotter temperature. Heat the oil to
400-425 (not higher!).

Enjoy!