How is KFC breading formulated?

KFC breading is usually made by mixing flour, corn starch, eggs, water and other ingredients

Ingredient list: Flour: 1 cup.

Cornstarch: 1 to 2 cups.

Eggs: 1 pc.

Water: 1 4 cups.

Salt: 1 2 tsp.

Pepper: 1 2 tsp.

Paprika: 1 2 tsp.

Production Steps:1Combine the flour, cornstarch, salt, pepper and paprika in a container and stir to combine.

2.Crack in the eggs and stir to combine.

3.Slowly add the water and stir until the batter is sticky enough to hang on to the ingredients without dripping.

4.Breading can be used to coat meat or vegetables for deep-frying, enriching the flavor, texture and appearance of dishes.

The above is the preparation method of KFC breading for your reference.

Fried chicken bread needs to use flour (because it feels like pure flour), the flour is provided by KFC raw material manufacturers, although it is not allowed to enter the market, but I found idle fish.

There are individual merchants selling it, and it is suspected that it is a few people in the KFC joint venture store.

The configuration is the front desk general distribution there, for the kitchen to stay for a little time, the conventional ratio of a bag of KFC flour about 11kg plus a pack of 198 grams of KFC spicy chicken wrapping powder, note that this spicy chicken wrap is not spicy, just for HB leg meat burger, HW spicy wings, CST leg meat strips, POP chicken rice.

and other spicy ingredients, with shortening.

Materials

Chicken wings, a bag of chicken wing marinade, a bag of fried chicken breading, and oil can cover the amount of chicken wings.

Main Steps::

Marinate the chicken wings with chicken wing marinade for 4-8 hours, or you can marinate them on the first night, seal them in the refrigerator, and take them out and fry them the next day.

First Breading: Take a basin and place the dry fried chicken breading in a basin. Remove the marinated chicken wings, shake off the excess water, and place in the breading. Cover the chicken wings with flour, turn the chicken wings from the orange part of the bottom brigade, and press with your hands, so press 7 times.

Take a basin of water, shake off the excess powder from the pressed chicken wings, infiltrate the water for 3 seconds, and take it out and put it in the basin just now.

The second time to wrap the flour: press + rub again 7 times, by which time the inside is already scaly.

Take a closer look at this step [Shake the Powder]: After two coatings, put the chicken wings in the fence, lift them up and down, and shake off the excess powder. Have you seen Lin Pian?

Put the oil in the pan, and when the oil is burned to the side, you can see that there are small circles. There is also a method, pull off a piece of lin and put it in the oil pot, and the flowers can be put into the pot. After getting out of the pot, change to medium-low heat, and fry until golden brown. Crispy on the outside and tender on the inside, isn't it very appetizing?

Tips for delicious chicken wings:

1. The fried chicken marinade must be adjusted according to the amount of instructions on the back of the bag, the longer the marinade, the more flavorful it is, and the chicken wings can generally be processed and marinated the night before, sealed and stored in the refrigerator, and the old world can be taken the next day.

2. I see that some friends have done feedback that the outside is not crispy enough, and here is a detailed addition: the oil temperature is the best state to fry at 173 degrees for 6-7 minutes, and the chicken wings fried at this temperature and time are soft and smooth inside, and the outside of the chicken wings is crispy and delicious. If you have a thermometer, you may want to try it!

Because there is usually no thermometer at home to measure the temperature of the oil, it is not written in the recipe that it was my negligence, so I will make up for it here.

3. Shake the powder: It is very important to shake the powder, whether the chicken wings can reach the scales depends on whether this step is good or not.

Sorry, highly confidential, no one knows. Excerpt from a news item on the Internet: The secret recipe for fried chicken ingredients that the world-famous fried chicken fast-food chain KFC regarded as the treasure of the town store left the secret room of the heavily guarded KFC headquarters on the 9th and will be temporarily stored elsewhere for a period of time.

KFC intends to use this time to update its secrecy facilities to keep this core secret more closely.

At KFC's headquarters in Louisville, Kentucky, USA, there is a well-guarded secret room. To enter the room, the staff first opens the vault door and then opens the three locks on each of the doors. Inside the door is a sturdy file safe with two combination locks, which houses KFC's core trade secret, a recipe for fried chicken invented in 1940 by KFC founder Colonel Harlan Sanders.

Don't underestimate this yellowed piece of paper, it's one of America's best-known trade secrets. On the paper are the names and proportions of the 11 spices written by Colonel Sanders in pencil, which is said to be the key to the deliciousness of KFC fried chicken. Since it was kept in a filing cabinet more than 20 years ago, this small piece of paper has never left KFC's headquarters.

It is said that only two top KFC executives in the world know the contents of the secret recipe, and another executive knows the password to the vault and safe where the secret recipe is kept. For safety reasons, the three were not allowed to travel on the same plane or in the same car. And there are few KFC employees who know the identities of these three people.

For this secret recipe, it is impossible to overstate how to keep it. KFC executives decided to further improve the security conditions for the storage of secret recipes, and specially hired a group of on-the-job police officers and personal bodyguards to escort the secret recipe move. At that time, an armored car will transport the small piece of paper directly to an undisclosed location.

Well, I'm good at making burgers: first, prepare fried chicken thighs (get all the bones down), an original bread (cut from the middle), then prepare salad, lettuce, and that's it!

Pick up at home**Call 4008 823 823 What you want to give KFC home delivery.

(Flour: corn starch: spicy fried chicken powder = 2:1:1).

1) Before coating, make sure that the surface of the raw material is fully moistened, but it must be drained, otherwise the coating is not easy to be even.

2) When wrapping the flour, bury the raw materials in the adjusted powder, pinch the two ends of the raw materials with ten fingers, and roll and knead more than 5 times in the same direction (more powder).

3) Soak it in water for about 2 seconds to moisten the powder on the wings, that is, the dry powder that wraps the raw materials becomes pasty (it is forbidden to turn it when soaking to prevent the batter from being washed off by water, and if it is washed off, it can be wrapped in powder again).

4) Pick up and drain the water, and then put it in the dry powder and repeat the above wrapping and kneading method for more than 5-10 times, and hang the scales on the epidermis completely and evenly, then you can stop the kneading.

5) The floured raw materials should be fried immediately, otherwise the formation of scales will be affected. The frying temperature is controlled within 165 degrees, fried for 5-6 minutes, and fried until the color is light and golden. Prick the thickest part with a toothpick to see if there is any blood coming out. If there is blood, you need to fry it for another 1 minute.

Kiss, KFC original chicken is wrapped in those three kinds of cores; Sweet potato flour, custard powder, fried powder. The effect of adding starch: tapioca starch can make the fried chicken fluff quickly.

Crunchy, but there are many kinds of tapioca starch, among which sweet potato flour is the best crispiness. The effect of adding custard powder: Custard powder is pale yellow in color, and the black pepper chicken nuggets that can make the fried reeds return are golden yellow, and the most important effect is:

The fried black pepper chicken nuggets are crispy but not squirming, and the black pepper chicken nuggets will maintain a good crispiness even if they are left for a long time.

Nian Lao fried chicken breading. Drumstick. Method:

1.Take an air-dried basin, put in the fried chicken flour, take the marinated chicken thighs with kitchen paper to wipe the water on the surface, put them in the flour and press lightly, press the front face and the back press, and press lightly eight times. (Make sure the drumsticks are all inside the breading.)

2.Blanch. Prepare a measuring vessel in advance, shake off the unnecessary flour from the chicken thighs that have just been lightly floured, and win it in cold water (the time cannot be long, about 2 3 seconds is fine).

3.Flour the second time. Put the chicken thighs that have been in cold water into the basin full of flour again, still in the middle of the breading, and press lightly again, rubbing while wrapping the edges, or pressing the back of the face after rubbing.

Twist. Carried out seven times. Shake off the unnecessary powder, and after shaking, you can see the fish scales that you want.

Carry out 2 times of breaded chicken thighs, put them in the oil pan when the temperature is 70% hot, and fry them on low heat until golden brown.