Southern Ontario Fried Chicken
This Southern Fried Chicken recipe is as close to that original 11 secret herbs and spices recipe as I have ever gotten. The result is fabulous, crispy and very flavorful. If you love deep-fried chicken cold the next day, this recipe is especially good. Ive even made batches a day in advance of a picnic or road trip.
This Southern Fried Chicken recipe is as close to that original 11 secret herbs and spices recipe as I have ever gotten. The result is fabulous, crispy and very flavorful. If you love deep-fried chicken cold the next day, this recipe is especially good. Ive even made batches a day in advance of a picnic or road trip.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 1/2 cups 2% milk
- chicken
- 1 teaspoon ground ginger
- 12 - 18 pieces chicken cut from whole fryer, or purchased separately
- wash
- 3 extra large eggs
- coating mix
- 8 teaspoons salt
- 4 teaspoons msg (**optional)
- 2 teaspoons ground black pepper (reduce if less spicy is desired)
- 2 teaspoons ground white pepper (reduce if less spicy is desired)
- 2 teaspoons ground sage
- 1 teaspoon ground coriander seed
- 1 teaspoon ground savory (summer savoury is preferred)
- 1/2 teaspoon ground cardamom (green is preferred)
- 1/2 teaspoon ground cayenne pepper (**optional)
- 1/2 teaspoon ground bay leaf
- 4 cups unbleached flour sifted
- Carbohydrate 47.7100181297742 g
- Cholesterol 177.66 mg
- Fat 5.06101160596996 g
- Fiber 2.46870481889123 g
- Protein 11.6664874157624 g
- Saturated Fat 1.51280687944775 g
- Serving Size 1 1 Serving (135g)
- Sodium 840.427843311726 mg
- Sugar 45.241313310883 g
- Trans Fat 0.9503419489628 g
- Calories 286 calories
Step-by-step
- Combine all ingredients for coating mix in a large freezer bag, zip up tight with a little air in it, shake it so that all the ingredients are well mixed, then allow to sit for 24 hours or more. We want the essences from all the spices to permeate the flour really well. The longer the better. I let mine sit for 2 or 3 days if I can.
- Your chicken pieces should be already cut up. Cut breast halves in half again across the width of the breast making two equal size pieces. Trim excess skin from thigh pieces. Cut tails off wings.
- NOTE: Wings should be either cooked separately, or placed on top so they can be removed early, they cook through sooner than the rest of the chicken.
- Bring the oil in your deep fryer up to 375F. Empty your coating mix into a pan or bowl.
- Combine milk and eggs and whisk together in another bowl really well for the wash.
- What you want to do is coat as many pieces of chicken as can be fried at one time, and then let them stand coated for 15 minutes so the flour can set.
- Dip each piece of chicken into the wash and slosh it around a bit to make sure it's well covered, then put each piece into the coating mix. Douse the top of the chicken with some of the mix, then pat and flip over. Repeat. Now tap the chicken to remove excess mix. Put it back in the flour, douse, pat, flip and pat one more time, pressing the chicken piece into the mix well, making sure it's good and covered. Tap again and place on a plate. You want the flour to set on the chicken for 15 minutes before cooking.
- When you have enough chicken to cook in your fryer according to the fryer's directions (no more, no less - be safe), put the chicken into the basket and carefully lower the basket into the hot oil.
- Cooking time depends on the size of your chicken pieces. You don't want the pieces too big or you'll have to cook them too long and burn the coating.
- Breast, drumstick and thigh pieces, about 15 minutes
- Wings, about 10 minutes (or until they start to float)
- Cooked chicken pieces should be a deep golden brown but not overly so.
- You can use the coating to make chicken fingers easily, it just takes a little extra care and work.
- You may want to consider reducing the black pepper and white pepper by half when doing strips, they come out spicier because of the double dip.
- First, use boneless skinless chicken breasts. Pound them out until they are about 1/2 inch thick, and trim of excess messy bits. Then slice breasts to form strips about 1.5 inches wide, about 2 or 3 from each breast.
- Dip each piece into the egg wash, then into the coating. Douse it well with the coating, shake excess. Now, dip it into the wash again just long enough to cover it evenly, let it drip for a second or two, then back into the coating. Now douse it and pat it a couple times until it picks up a good covering of the coating.
- Put all your coated breast strips on a plate as they are prepped, and when you have them all done, cover them loosely and put them in the fridge for 30 minutes. This will help the coating stay on the strips while cooking.
- Cook in 325F oil for about 8 minutes, or until the coating is nice and golden brown and the strips begin to float around a bit. Don't overcook or they will be dry.
- Same as above, just cut the chicken into bite size pieces, double dip and refrigerate after coating to help it stick, and cook for about 6 minutes, or until pieces are golden and floaty.
- And that's it.
- No need to bother the Colonel any more.
- :)
The Spice Infusion
The ingredient list hides an essential resting phase that alters the flour mixture before it ever touches meat. Allowing the dry aromatics and sifted unbleached flour to sit sealed together for at least twenty-four hours gives the volatile oils in ground cloves, nutmeg, and savory time to migrate fully into the starch molecules. When moisture from the egg and milk wash hits this seasoned flour, those concentrated spice essences instantly bloom across the exterior.
Protein Bonding and Rest Times
Achieving a shatteringly crisp crust requires strict adherence to resting intervals before frying. Letting coated chicken pieces rest on a plate for fifteen minutes allows the gluten strands in the flour to hydrate and form a cohesive matrix that will not slide off in the hot fat. If you rush this step and drop wet-coated pieces straight into the fryer at 375 degrees Fahrenheit, the moisture barrier fails and the crust separates from the skin.
Thermal Control in the Fryer
Managing piece size prevents exterior scorching before the internal meat reaches safe temperatures. Breasts, drumsticks, and thighs require approximately fifteen minutes to cook through without burning the flour coating, whereas smaller wings finish in about ten minutes or when they begin to float.
