finger lickin chicken

8/11/2019 Finger Lickin Chicken

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47. e Elegant Art of Trailer Park White Trash Mobile Home Cooking —copyright 2010 www.white-trash-cooking.com, all rights reserved.

FINGER LICKIN’ CHICKEN

Makes as much as you want.By Dennis W. Viau; modified rom several recipes.

Here’s the thing about my Finger Lickin’ Chicken: I don’tknow i this is an urban myth or not, but supposedlysomeone got their hands on a sample o the coating mix

used by Kentucky Fried Chicken and paid a laboratory$5,000 to determine the ingredients. Only our ingredientswere ound: flour, salt, pepper, and monosodium glutamate(MSG). Te story goes back even urther to say that theColonel did use 11 herbs and spices in his original recipe, but afer the restaurant chain was sold, and soldagain, the owners discarded the original recipe and went with a cheaper mix to increase profits, and that’show the coating mix ended up with only our ingredients. WikiAnswers says: “Ron Douglas, a ormerJP Morgan employee who tries to reverse engineer recipes rom chain restaurants, thinks he can create aKFC replica so good that no one will be able to tell the difference.” I came up with my own coating roma recipe in odd Wilbur’s book, A Treasury of Top Secret Recipes. Te recipe below is a combination o allthese ideas, including some o my own. I’ve made it many times and I think it’s delicious. It’s easy, too.

Ingredients:

e supposed 11 herbs and spices:1 teaspoon ground oregano1 teaspoon chili powder1 teaspoon ground sage1 teaspoon dried basil; ground1 teaspoon dried marjoram; ground2 teaspoons pepper2 tablespoons salt2 tablespoons paprika

1 teaspoon onion powder1 teaspoon garlic powder1 tablespoon MSG (monosodium glutamate, ound as Accent in stores)

4 cups all-purpose flour

For the chicken:Use as many pieces as you need to eed your guests.

For the coating:1 egg; beaten well (more as needed or a large batch)½ cup milk (more as needed or a large batch), or buttermilk, which is even better

For the frying:1½ (about) cups o oil

Directions:

I mix up the coating ingredients in a large storage container and store it in the cupboard or whenever Ieel like making ried chicken.

Combine the egg and milk in a shallow bowl. Pour some coating mix in another bowl. Dip the chickenin the dry mix, coating well, then in the egg mixture, and then in the dry mix again. Shake off any excesscoating.

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STEP-BY-STEP1

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Fry in hot oil (350°F / 175°C) until golden brown, turning the pieces over about halway through thecooking, 5 minutes or longer per side. Te cooking time will depend on the thickness and temperatureo your chicken. Cold chicken and/or whole pieces will require a longer cooking time. Drain on papertowels.

Serve hot. Can be served with a dipping sauce, such as a honey-mustard sauce.

Surprisingly, I had all o the herbs and spices in my spice box in the cupboard. I some o these jars looka little old, it is because they are old. I am not ashamed to admit I still have some old spices lef overrom my college days. Tat square hunk o stuff in the plastic bag is a mass o onion powder that stucktogether. I use a microplane to grate off what I need when I need it.

I have an electric coffee mill that I only use or grinding spices. When there is only a small amount togrind, as in the basil, I sometimes use my mortar and pestle.



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Afer grinding spice, whether in the coffee mill or with mortar and pestle, I use a small sieve to sif outthe stems and larger pieces.

Afer all the measuring and grinding and sifing and grating and mixing, here is my spice mix. Tis getscombined with the flour.



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I store my chicken coating mix in a large plastic container. I mix up a lot o it so that it will be readywhenever I want to make Finger Lickin’ Chicken.

My avorite piece o the chicken is the thigh. I am using boneless, skinless thighs that I filleted mysel.I buy chicken in the warehouse store where it is currently only 99¢ per pound, which is much lessexpensive than buying the pieces at the grocery store. I I remember correctly, boneless, skinless chickenthighs in the grocery store were $4.79 per pound or the same brand o chicken. I cut the thighs in hallengthwise. Tey’ll be easy to eat with the fingers, which seems like the best way to eat ried chicken.



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I have my dry coating mix in a shallow bowl and my egg-and-milk mixture in another bowl. Mycontainer o coating mix stands at the ready nearby. I’ll add more to the bowl beore I’m done rying allthe chicken pieces. When I’m cooking a lot o chicken, such as or a picnic, I keep adding to the bowls asneeded until everything is cooked.

When I made this recipe again many months later, I had buttermilk in the rerigerator. I decided toexperiment with it and the result was a more delicious ried chicken.

Heat oil to 350°F (175°C). I use a digital thermometer with a probe that I insert into the oil. Tetemperature doesn’t need to be exact. Te oil needs to be hot enough to ry the chicken without soakinginto the meat. Note: Tis is NO the intended use o a digital thermometer and thus I replace mine ofen.



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Fry the chicken a ew pieces at a time. Avoid crowding the pan. Cook until golden brown on the outsideand thoroughly cooked on the inside.

Arrange some paper towels on a plate and place the cooked chicken pieces on the towels to drain. Usetongs or a slotted spoon to careully remove the chicken rom the hot oil.



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Arrange on a serving platter and serve immediately. Tis is chicken to be eaten with the fingers. Haveplenty o sturdy napkins available. Tis is boneless chicken, very easy to eat at a picnic or backyardbarbeque.

Conclusion:

Although I sometimes serve this chicken with a dipping sauce on the side (see below), I like it wellenough to eat it without any dipping sauce.

Honey-Mustard Dipping Sauce:1 tablespoon Dijon mustard1½ tablespoons honey ¼ cup plain yoghurt

Combine the ingredients in a bowl and spoon into small dipping bowls to be set alongside each plate.

finger lickin chicken

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