As you may know the Colonel's secret recipe has been revealed. His blend of "11 herbs and spices" was divulged by a nephew of the Colonel's after he found a hand written copy of the recipe in a scrapbook of his mom's. It's been published everywhere and I will include it at the end of this post. I decided to make this myself last night and it went something like this:
As always, assemble your ingredients before you start. Mise en place.. |
Add the herbs and spices to the flour in a bowl large enough to accommodate 2 pieces of chicken |
The result will be a ruddy colored flour with lots of fragrance |
In a large bowl whisk together the egg and 2 cups of the buttermilk |
Add the chicken pieces to the buttermilk mixture and let it sit on the counter for 20-30 minutes to marinate |
Click the "Read More" link below for the recipe and the rest of the process
Add the reserved buttermilk to the crumbs and with your fingers, rub the buttermilk into the flour mixture |
The resulting coating should resemble damp sand. Set this aside |
After 4 minutes take the lid off of the pan and move the chicken around to make sure it isn't stuck to the bottom of the pan. Continue to cook for another 4-6 minutes. |
At this point, turn the chicken over and continue to cook another 6-8 minutes. Make sure your oil is at the right temperature. |
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