Killer Fried Chicken!!

I FOUND YOU, YOU OLD KENTUCKIAN, I FOUND YOU!
I remember years and years ago watching an interview with Wolfgang Puck where he was asked what was his favorite "American" food. He went on and on about how he thought that the American could do better in the kitchen, OK, this was over 20 years ago and he was right, at the time. But he also said and not facetiously, that he thought Kentucky Fried Chicken was one of the best things he had ever eaten.
And I agree. When I was a wee little foody I remember my mom taking us to KFC when she could afford it, which was not very often as she was a single mother of three who worked full time and refused to go on public assistance. we have learned so much from her.
Anyway. I was hooked on this stuff. It was heaven to me. the sweet fried smell of those secret 11 herbs and spices and the heat ripples coming off a perfectly cooked leg as I had to have one even before getting into the car in the cold of winter. Running with a chicken leg in my hand like it was an Olympic torch as I held it up high over my head.
So for awhile now I have been trying to replicate this secret 11 herbs and spice concoction in my kitchen, and I did! 

It has taken awhile to do it. But I think I pretty much nailed it. I came up with 13 secret herbs and spices, I had to one up the old Colonel of course. Above is a shot of the raw chicken after I applied the batter. I use a simple egg wash to coat the chicken first and then roll the wet chicken parts in the Killer Fried Chicken mix. then I let them sit for 10 minutes before frying them to golden perfection.



  






I don't like to use the cast iron skillet to fry my chicken. I don't really like the black or semi burnt parts that it gives fried chicken, I know that in the South, these burnt parts are prized, ehh, not for me I like perfectly golden fried chicken that has an even look and texture. I use a large sauce pan with a heavy bottom and pour in one 48 ounce bottle of a neutral tasting oil such as vegetable or corn oil.
Here's a trick for you. If you don't have a proper thermometer to check how hot your oil is, you can use the tip of a wooden soon. Just submerge the spoon into the oil and hold it. Take a look at the and see if bubbles are coming of it, if so, your oil is ready and should be about 350 degrees.

I fry them in batches with pieces that are the same size, turning every few minutes to get them frying evenly.

OMG! this stuff is so good. It's like poultry injected with crack!! 

I could literally eat an entire hen house at one sitting and end up blubbering like Renfield catching imaginary flies and giggling to myself.

So you might ask, Where is the recipe for this heavenly food of the God's concoction?

Well......I'm not gonna post it! hahahahahahaha......It's mine all mine! 

Ok, ok, I'm really not going to post it. it took me forever to come up with it. But if you ask really nicely I will send you some of this heavenly mixture and you will be hooked on poultry crack like I am.


Killer Fried Chicken chow!

Michael