emmeyekayeee

Yes. I've watched those two top Videos before but I can't get that CMT show. I'd like to see his finished product of fried chicken. I'm kinda not interested in roasted chicken. That doesn't make my nostalgic juices flow.

No, you're right. Since I don't have one, I'm trying to replicate it as accurately as possible without one. That's why I focus so much on texture moreso than flavour. I should pick up a pressure cooker..... By the way, all that fear mongering about putting oil in a stove top pressure cooker is garbage. I've done it ~ 100 times with no ill effect. Just fill up the pot 50% max and turn down the heat after locking it. There's no problem.

Yup, I've seen that video.....quite a few times, actually. I am think that it might be one of the differences between modern era KFC, which I've grown up with (since the 70's), and The Colonel's era. I can say, with conviction, that an milk and egg wash creates way too much of a crust to be KFC comparable. I've tried it every which way, to no avail. I will, however, check out that thread. Thank you!

I've looked into Todd Wilbur's recipe, and I think that any recipe that uses egg and milk creates acrust that isn't at all like KFC. Also, I think it's more than fair to pick favourites, but I want to see if I can replicate the KFC recipe at home, taste and texture, so I can enjoy it when I want. Perhaps, after I get this recipe down pat, I'll get after Popeye's....or Church's. Yum.

The dream is to make my own from home, and enjoy it in my time and my place. But have food that brings back memories of the food of my youth. FOMY. Never have to worry about crappy service again.

Two completely different, pardon the pun, animals. There are great (if you consider the minutae great) differences in technique and ingredients. Popeye's is flakier and spicier. I wouldn't even attempt to replicate Popeye's personally. I've invested too much mindset on the KFC effort.

That's cool of you to say, thanks. But I don't want to stop until I can replicate it, and at least tie with it in a tasting competition.

Technology......

Hey. I posted the YouTube videos I made. Is that not allowed? If not, here are the urls..... https://m.youtube.com/watch?v=HUD7i4jdEJE https://m.youtube.com/watch?v=i_ZwmBDTUck

No way. That isn't KFC chicken. It might have the same taste as KFC, but that's not the texture. And texture makes up as much of a memory as flavour.

https://drive.google.com/file/d/1keOm7TxIn19oaw2KPxT4avaFeBGiTEMd/view?usp=drivesdk https://drive.google.com/file/d/1g6UlqTLcKlO7JXKVv6KGbbabrIOU5O44/view?usp=drivesdk

Oh yeah, that's the broth from my first (roasting) batch.

Sure, it takes a day or so, but it comes out nice and clear. In all fairness, I accidentally dropped some of the gelatin into this end product, so it's a tiny bit cloudier than normal. But in the interests of getting a picture out to you guys, I had to accept it rather than starting over.

I've had some real success with freezing then thawing stock on a strainer. It's comes out perfectly clear. Sure, it may take longer, but it doesn't involve any fancy or expensive techniques. The broth's gelatin acts as the chicken breast and egg white does.....a filter.

I was hoping the quotation marks would be rhetoric enough, but you get the point. I know there's such a thing as SUPERIOR BROTH in Asian cuisine, but I am aware that this isn't it. I'm now going to try a phö broth with beef bones (ox tail and marrow, as well).