Originally posted by Gustofer:
quote:
Originally posted by SuhlShooter:
11 Spices – Mix With 2 Cups White Flour
1) 2/3 tsp Salt
2) 1/2 tsp Thyme
3) 1/2 tsp Basil
4) 1/3 tsp Oregano
5) 1 tsp Celery Salt
6) 1 tsp Black Pepper
7) 1 tsp Dried Mustard
8) 4 tsp Paprika
9) 2 tsp Garlic Salt
10) 1 tsp Ground Ginger
11) 3 tsp White Pepper
I hear it sells a lot....
I tried this recipe tonight.
What I did was marinate the chicken in a mixture of about 1 1/2 cups fresh (direct from the tit to the butter maker to the marinade) buttermilk, 1 egg, some salt and 2 Tbsp of the above spice blend. I let it marinate for 24 hours.
Then, I mixed 2 cups of flour with 1/2 cup cornstarch, 1 tsp of baking powder and the remaining spice mix. I coated the chicken pieces very well, pressing it in good, then shaking off the excess. Then, I fried it in fresh lard (rendered just today) until 150F.
The range report is that the overall roundness of flavor is excellent, owing definitely to the buttermilk marinade IMO. It hits every part of your mouth. But...for my palate, to be perfect it needs a little more zip and more salt, so next time I'll add some cayenne, salt, and maybe a little more paprika to the mix.
Also, I wasn't completely impressed with the crust. It was a good, pleases everybody, kind of a crust, but I would give it a "B". I'll need to experiment with that some more, perhaps adding cornflakes like grandma used to do.
I would add, that if you are able to use lard instead of oil for the frying, do so! It makes all the difference in the world.
This is a work in progress, but the finish line is in sight.
