My culled compilation-recipes for "Kintucky" chicken spice mix

This is how I research to find the best mock/fake recipe...compile several of them and make something in the middle of the common ingredients and go from there

my comments are midway down I contributed to the website I copy pasted from at cooks.com ( "I can't wait..as a school of hard knocks old timey style cook/ex chef..."

I kept seeing italian dressing powder and tomato soup powder in the mix

the tomato soup mix has me puzzled because I don't detect that when I eat it

hope this helps and I finally threw something at TOL of value for once-haha-here goes...the best one is bolded cuz the commentary rated it highly


· 1 tablespoon rosemary
· 1 tablespoon oregano
· 1 tablespoon sage
· 1 teaspoon powdered ginger
· 1 teaspoon marjoram
· 1 1/2 teaspoons thyme
· 3 tablespoons packed brown sugar
· 3 tablespoons minced parsley
· 1 teaspoon pepper
· 1 tablespoon paprika
· 2 tablespoons garlic salt
· 2 tablespoons onion salt
· 2 tablespoons chicken bouillon powder
· 1 package Lipton tomato cup-a-soup mix


or



— 1 teaspoon ground oregano
— 1 teaspoon chili powder
— 1 teaspoon ground sage
— 1 teaspoon dried basil
— 1 teaspoon dried marjoram
— 1 teaspoon pepper
— 2 teaspoons salt
— 2 tablespoons paprika
— 1 teaspoon onion salt
— 1 teaspoon garlic powder
— 2 tablespoons Accent


or

• 1 teaspoon ground oregano
• 1 teaspoon chili powder
• 1 teaspoon ground sage
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram
• 1 teaspoon pepper
• 2 tablespoons salt
• 2 tablespoons paprika
• 1 teaspoon onion salt
• 1 teaspoon garlic powder
• 2 tablespoons Accent (an MSG-based seasoning

or



2 cups flour
2 tablespoons salt
2 tablespoons pepper
4 tablespoons paprika
1 teaspoon garlic salt
1 tablespoon dry mustard
1 tablespoon French thyme, ground
1 tablespoon dried sweet basil, ground
1 teaspoon oregano, ground
1 tablespoon Jamaica ginger, ground (regular ground ginger will work too)
2 cups buttermilk



"an ex worker says nutmeg in there 4 sure" ( me )


or



**2 eggs, beaten
1 1/2 cups milk
1 cup flour
3/4 cup fine bread crumbs
1 tsp. Knorr chicken bouillon
1/2 tsp. salt
1/2 tsp. garlic powder (not salt)
1/4 tsp. onion powder (not salt)
1/2 tsp. paprika
1/3 tsp. Bell Seasoning or pinch ground sage
1 tbsp. freshly chopped parsley
2 large cloves garlic, pressed
1/2 tsp. soy sauce
1 tsp. black pepper
1 tbsp. Wondra flour
additional flour for separate pre-coating




back in the old days KFC breading had a touch of anis and ginger in the mix
peanut oil…instead of using the Knorr chicken boullion I found that using the Knorr Leek soup mix actually brings the flavor to an almost exact match to KFC original. Plus, having worked at KFC myself, I know that most of the spices used are just different varients of pepper....such as paprika, ground red, white, and freshly ground black pepper. Just a hint for adventerous cooks!

"I can't wait..as a school of hard knocks old timey style cook/ex chef..I would brine the chicken in buttermilk overnight..love the idea from another recipe is to imbue the oil by cooking a bunch of onions in before frying-definitely use good old school peanut or corn oil ( cotton oil was used in the old days too but never tried or tasted this )..a former worker says definitely nutmeg in there and I personally guarantee there is celery ( that is covered in the chicken stock -but I would add it to the brine as a salt and tenderizer)
my help here is that I also guarantee that you need corn meal/flour
thanks for this recipe -it is gold..I also like the leek soup mix idea
my tip is to try to remember what spices/ingredients were available 100 years ago" (me)


3 c. self-rising flour
2 pkgs. Good Seasons Italian dressing
1 tbsp. paprika
2 envelopes Lipton's tomato cup-a-soup
1 tsp. salt

After working in the Kentucky Fried Chicken store as cook, counter cashier in Syracuse NY in 1974 I was the FIRST and ONLY female to train as a Manager along with 6 men in NEW YORK STATE. As I was the first female I had to wear the Men's Uniform as they had none yet for females. There was never any tomato soup flavoring. The seasoning came in a 1 lb. pre made pack and we had to mix it with 25 lbs. of plain flour. It was the way after we dipped 9 chicken pieces in powdered egg wash/water mix that we "kneaded" the flour onto the chicken and then it was Pressure Fried in oil that made KFC special. Yes I still cook KFC in a Pressure Fryer at home BUT I can not get the taste right but everything else is great. It basically its a lot of pepper. I Also tried to break it down without success. I use lemon pepper, salt, garlic powder and reg. pepper.


or


2 pkgs. Italian salad dressing mix
4 tbsp. flour
1/2 c. lemon juice
2 tsp. seasoned salt
2 tbsp. butter
1 1/2 c. pancake mix
1 1/2 tsp. paprika
1/2 tsp. sage
1/2 tsp. pepper
1 c. milk


or


3 c. self rising flour or Bisquick
1 tbsp. paprika
2 env. tomato Lipton cup-a-soup (dry)
2 pkgs. Good Seasons Italian dressing mix (dry)
1 tsp. seasoned salt (McCormick's, Lawry's or choice)


or


16 pieces chicken
1 tbsp. paprika
2 pkg. Italian salad dressing mix
2 pkg. Lipton tomato cup a soup mix
3 c. flour
1 tsp. seasoned salt
1/4 c. butter, melted
2 pkgs. Good Seasons Italian salad dressing mix
2 tbsp. flour
2 tsp. salt
1/4 c. lemon juice
2 tbsp. butter, softened
1 1/2 pts. salad oil
1 c. milk
1 1/2 c. pancake mix
1 tsp. paprika
1/2 tsp. sage
1/4 tsp. Pepper


or


2 pkgs. Good Seasons Italian dressing mix
3 tbsp. flour
2 tsp. salt
1/4 c. lemon juice
2 tbsp. butter, melted
1 c. milk
1 lg. fryer, cut up
1 1/2 c. pancake mix, with 1 tsp. paprika, 1/2 tsp. sage, 1/4 tsp. pepper
Oil for frying
2 c. flour
2 tsp. salt
2 tsp. fines herbs
2 tsp. onion powder
2 tsp. seasoned salt
1/4 tsp. seasoned pepper
4 env. instant chicken broth powder

or

3 c. self-rising flour
1 tbsp. paprika
2 env. Lipton tomato cup-a-soup
2 pkgs. Good Seasons dry Italian Mix
1 tsp. seasoned salt

good luck..I'll post when I have done the deed

OR..you can try and find the "Natural Source" "Kentucky Chicken seasoning and poultry spice" that you guys have down there and coat with corn meal and crackers if you are lucky and can find it..I bake this one up and my wife says it is the best chicken she has ever had- and I try to chef it up 4 her all the time with fancy food

oh- if you find a big supply of that spice-let me know..I think they may have stopped making it at gelspice.com

How do you pressure fry chicken.
I have always wanted to but did not know how to do it. I am very familiar with
pressure cooking / canning on pretty much anything in water but never in shortening
of peanut oil or any thing other than water

Would very much appreciated a how to on that .... then I will try some of
your different mixes.
Thanks a million
Jo

More than thirty years ago my mom started using a recipe for her fried chicken. I believe at the time it was said to be a KFC clone. I dont really eat at KFC so cant say if it is similar or not but it has always been a hit with family/friends/get togethers, Over the years I have dropped the Accent (msg) and the salts in favor of powders (ie: garlic powder vs garlic salt)

Mom's Chicken Mixture

1 cup Pancake flour
2 tsp pepper
1/2 tsp paprika
2 tsp celery salt
1 tsp garlic salt
1 tsp onion salt
2 tsp Accent

Quote:

---

Originally Posted by nilla

More than thirty years ago my mom started using a recipe for her fried chicken. I believe at the time it was said to be a KFC clone. I dont really eat at KFC so cant say if it is similar or not but it has always been a hit with family/friends/get togethers, Over the years I have dropped the Accent (msg) and the salts in favor of powders (ie: garlic powder vs garlic salt)

Mom's Chicken Mixture

1 cup Pancake flour
2 tsp pepper
1/2 tsp paprika
2 tsp celery salt
1 tsp garlic salt
1 tsp onion salt
2 tsp Accent

---

that's a good one...my latest research is indicating there was likely an old version of chili powder ( which is just a mix of spices)..in the 20's and 30's it was just called chili powder ( like it is today)...
southern cooking was also influenced by west african fried "fritter" cooking so I have looked to that too..they had a seed called "angel or god pepper seed that has all the cumin/cardamon/anise flavor that is put into standard dry rubs

there is definitely corn meal in there as well

Quote:

---

Originally Posted by ChemicalGal

How do you pressure fry chicken.
I have always wanted to but did not know how to do it. I am very familiar with
pressure cooking / canning on pretty much anything in water but never in shortening
of peanut oil or any thing other than water

Would very much appreciated a how to on that .... then I will try some of
your different mixes.
Thanks a million
Jo

---

straight up oil inside the pot where you are supposed to be using only water is how...rumors say Sanders made people worry because oil in the cooker made people around him nervous-haha
there are also reports that he simply pan fried right in a shallow cast iron pan at first...the proximity to the heat makes the chicken crisp up better than any other way ( I even saw that on the cooking channel only a few weeks ago on triple D or something)

I was searching and found cotton seed oil is the best if it's organic because it gives no taste ( too many pesticides in non-organic ) or peanut oil would have been very common in those days too

I want to try the recipe with the italian dressing mix and tomato soup because so many people rave about it..I know and swear it has corn meal/corn flour and is likely brined in celery salt water/butter milk as well

sorry but I can be a bit of an internet sleuth/hound dog at times but...Sanders supposedly perfected his recipe between 1929 and 1939 and if "old bay" or something similar was available ( the dates are close)...the recipe for "old bay" has a significant number of the major ingredients...
there might have even been another "crab boil" brand that was also available at that time that was very similar

damn near bang on for many of the ingredients

sorry..I had a "senior moment" even tho I'm only 47 ( it still happens-haha)
the spice is called "grains of paradise"
I believe that the people that were brought here from west africa and were the early masters of fried foods and the foremothers/fathers of southern spices tried to recreate this spice by cobbling together what they had at hand...

http://www.worldspice.com/spices/grains-of-paradise


Grains Of Paradise
Aframomum melegueta spices : Grains Of Paradise Item # 0115

The mythical flavor of grains of paradise is like a cross between pepper, ginger, and cardamom, though it is botanically related to none of them. Grains of paradise is used in a range of middle eastern dishes with everything from lamb to eggplant, in meat rubs, soups, stews and tagines. Use it to create your own Ras el Hanout, or try it in Peanut Soup.

apparently some of the people that were brought here even had this spice on their necklaces...

I was gonna keep this to myself...this is probably/is gold

http://kitchenlifeskills.blogspot.ca...-paradise.html

Blackening Spice

1½ tablespoons grains of paradise
½ teaspoon coriander seed
½ teaspoon cumin seed
1 teaspoon black peppercorns
2 tablespoons mustard seed
½ teaspoon whole allspice
1 slice kombu seaweed (oarweed, kelp)
2 tablespoons onion powder
1 tablespoon cayenne pepper
3 tablespoons tomato powder
1 tablespoon smoked paprika