Good basic fried chicken, for an hour, I brine cut-up pieces in buttermilk, 4 cups, and 1 cup table salt, dissolved. Then rinse chicken. Dry with paper towels well. Put dry chicken in flour mixture, I also add cayenne, 3/4 of flour is for chicken, rest, I add buttermilk and no egg.. dip floured chicken in buttermilk, then back in spiced flour. Then it sits at least 15 minutes. Can start shortening to melt in cast iron skillet during that wait time. Any-way, after frying, I drain off all but 1/4 cup shortening, add 1/4 cup seasoned flour, and on medium low heat, stir the flour until it turns a good yellow color, then I add the liquids slowly until the right consistency. About 4 minutes then. Sometimes I put the already fried chicken on a rack in the pressure cooker with a cup of water. Bring up to a jiggle on the pressure cooker, then stop cooking, let rest 5 minutes, and then you have the "original-recipe"-style for KFC like chicken. I would rather cook it myself and add the cayenne to the flour, instead of going to KFC. If she included cooking the flour for the gravy until it was yellow-colored, I would give her five stars. Thanks Gina.
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