Kfc Grilled Chicken Recipe 55

Steps:

• NOTE: THIS RECIPE REQUIRES 1/2 TEASPOON OF MY Recipe #453973.
• MARINATE chicken at least 2 hours in refrigerator, in the thoroughly blended and dissolved BRINE solution.
• MEASURE each of the following SEASONING BASE ingredients into a large sealable container, such as a GLAD food storage container or a Ziploc bag: 1/3 cup instant chicken bouillon powder, 3 tablespoons flour, 1 tablespoon cornstarch, 1 tablespoon nonfat dry milk powder, finely crushed, 1 teaspoon parsley flakes, 1 teaspoon dried rosemary leaves, 1/2 teaspoon paprika, 1/2 teaspoon fresh coarse ground black pepper, 1/2 teaspoon Recipe #453973, 1/8 teaspoon garlic powder, 1/8 teaspoon onion powder, 1/8 teaspoon ground turmeric, 1/8 teaspoon finely ground white pepper.
• SEAL the container; SHAKE rigorously for 30 seconds until all of the ingredients are thoroughly blended.
• REMOVE chicken from MARINADE solution; RINSE chicken and blot dry.
• BASTE each chicken piece evenly with canola oil; SPRINKLE the chicken pieces moderately and evenly with the prepared seasoning mixture (store unused portion in a tightly sealed container); ALLOW chicken to rest for 20 minutes.
• INDOOR GRILLING/BAKING METHOD FOR BONELESS CHICKEN: PREHEAT indoor grill to medium-high heat. GRILL chicken until seared from grill surface; TURN chicken over and repeat process (if using a press-type closeable grill, sear without turning), until chicken is cooked yet not overdone, when juices run clear.
• INDOOR GRILLING/BAKING METHOD FOR BONE-IN CHICKEN: GRILL chicken until seared from grill surface; TURN chicken over and repeat process (if using a press-type closeable grill, sear without turning), just until chicken is seared, but not fully cooked. ARRANGE chicken on a rack over a baking pan; BAKE chicken at 350°F for 20 minutes; TURN chicken over; BAKE for 20 minutes longer.
• BARBECUE-GRILLING METHOD: Follow the manufacturer's recommended guidelines and method for grilling chicken for the particular outdoor grill you have, following the same basic procedures for indoor grilling of basting and turning.
• SERVE and ENJOY!

Steps:

• Dissolve salt and MSG in the water to make the marinade brine. Add chicken, cover and chill exactly 2 hours. When chicken has marinated, rinse each piece of chicken with water and blot dry. Whisk together oil, liquid smoke and soy sauce in a small bowl. Brush oil over one side of each piece of chicken. Combine all of the ingredients for the seasoning in a small bowl. Sprinkle seasoning over the oiled side of each piece of chicken, then flip each piece, brush with oil again and sprinkle on more seasoning. Preheat your oven to 350°F, or 325°F if you have a convection oven. Brush some of the leftover oil solution onto an oven-safe grill pan or grill plate. Set pan over med-heat and when the oil begins to smoke, place chicken skin-side-down on the pan. Cook chicken 2-3 minutes or until the skin begins to brown and grill marks form on the chicken, then flip chicken and cook another 1-2 minutes. Pop the grill pan into the oven for 20 minutes, then flip each piece of chicken and bake another 20 minutes or until the surface of the chicken is golden brown and the chicken is cooked through. TIDBITS: MSG is monosodium glutamate, a natural amino salt. It can usually be found where herbs and spices are stocked in your market. Accent Flavor Enhancer is one popular brand. If you can't find the chicken and beef bouillon powder for this recipe, you can use bouillon cubes. Just crush the cubes into fine powder before measuring.

Steps:

• 1. Do ahead: Make the brine by combining all the brine ingredients in a pot large enough to hold all the chicken pieces and the water. Dissolve the salt and Accent in the water, then add the chicken pieces, making sure they are covered. Refrigerate the pot for at least 2 hours. 2. Do ahead: Combine all the dry rub ingredients and store in a covered container until ready to use. 3. Do ahead: Combine all the ingredients for the liquid coating and set aside. 4. Preheat the oven to 350*F. 5. Remove the chicken from the brine and pat dry - discard the brine. Brush the liquid coating over both sides of each piece of chicken and then sprinkle generously with the dry rub. 6. Heat a grill or grill pan, one with raised ridges, and cook each chicken piece by laying it on the grill or pan just long enough to make the distinctive grill marks. Transfer the chicken to a baking sheet and bake in the oven until it is golden brown and cooked through, at least 20 minutes on each side. The brining will ensure that the chicken is moist and tender. Secret Recipe Tip: The Accent can be substituted for another brand of monosodium glutamate, which can usually be found where herbs and spices are sold. Food for Thought: You can omit the beef soup base, just increase the total amount of chicken soup base to 1 teaspoon. Serves 4 to 5

Steps:

• NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT SEASONING) IS IN THE ACTUAL ORIGINAL RECIPE, BUT MAY BE OMITTED IF NECESSARY. EGG WHITE POWDER IS SOLD IN HEALTH FOOD STORES. YOU MAY SUBSTITUTE EGG WHITE POWDER WITH CORNSTARCH. FINELY GRIND REQUIRED HERBS AND SPICES SEPARATELY IN A CLEAN SPICE MILL OR COFFEE GRINDER. USE A PEPPER MILL TO MEDIUM-GRIND TELLICHERRY PEPPERCORNS. I RECOMMEND MCCORMICK BRAND TELLICHERRY BLACK PEPPER AND GROUND GINGER, SPICE ISLANDS BRAND GROUND SAGE AND CARDAMOM, SPICE APPEAL BRAND GROUND SAVORY, AND WILLIAMS-SONOMA BRAND GROUND TAHITIAN VANILLA BEAN. CHICKEN NOTES: DO NOT DOUBLE-BREAD CHICKEN SINCE IT PLACES AN EXCESS OF SODIUM AND SPICES ONTO FINAL PRODUCT AND COMPROMISES AUTHENTICITY (IF YOU INSIST ON DOUBLE-BREADING, DIFFUSE THE BREADING MIX FIRST BY ADDING A LITTLE MORE UNSEASONED FLOUR). BRINING BONELESS CHICKEN SHOULD BE DONE MUCH MORE QUICKLY (NO MORE THAN 45 MINUTES, TO AVOID OVER-SATURATION OF SALT). BONELESS CHICKEN COOKS MUCH MORE QUICKLY THAN BONE-IN CHICKEN (BE CAREFUL TO NOT OVERCOOK!). FRYING FAT NOTES: ALWAYS BEGIN WITH FRESH VEGETABLE OIL. AFTER USING LET IT COOL. FILTER, THEN REFRIGERATE TIGHTLY SEALED TO YIELD 6-12 FRYING BATCHES, REPLENISHING OIL AS NEEDED.
• RINSE and blot chicken; CUT chicken into 8 pieces (or 10 pieces with breast portions cut in half); MIX 2 quarts (8 cups) cups cold water with 2 tablespoons Morton Lite Salt (OR 2 tablespoons fine sea salt), and 2 teaspoons Accent seasoning in a large container with an accompanying lid, until dissolved; ADD chicken pieces; COVER and transfer to refrigerator; MARINATE chicken at least 4 hours in refrigerator. NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE MARINADE WITH CHICKEN, COVERED, OVER LOW HEAT UNTIL HEATED THROUGH, TURNING ONCE).
• MEASURE the BASE MIXTURE and 11 SECRET HERBS AND SPICES into a large re-sealable container; BREAK up any clumps (and nonfat milk granules) using the back of a spoon; SEAL the container with mixture; SHAKE to mix well; OPEN container and add the BREADING FLOUR (2 cups unbleached bread flour), then seal the container again; SHAKE well until thoroughly combined.
• REMOVE chicken from brine; PLACE one piece chicken at a time into the breading mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken until evenly and generously breaded; PLACE breaded chicken piece onto a rack to rest; REPEAT with remaining pieces chicken; ALLOW breaded chicken to absorb the breading for a few minutes before frying.
• ADD the manufacturer's recommended amount frying oil for deep-frying; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge).
• CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration).
• FRY chicken between 15-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); BLOT chicken lightly to absorb excess oil; PLACE cooked chicken into a large resealable container to steam (the steam will soften the breading for added Original Recipe authenticity. If you prefer crisp breading, skip this procedure).
• MAINTAIN frying fat temperature for each new batch and repeat the same cooking/steaming procedures for the remaining chicken.
• REHEAT chicken if necessary before serving in a microwave oven, using a reduced-power setting, as if reheating 2 frozen pastries, pausing in intervals to turn chicken for even heating if necessary.
• SERVE and enjoy!