KENTUCKY FRIED CHICKEN GRAVY

KENTUCKY FRIED CHICKEN GRAVY
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 30.5
  • Total Fat: 0.8 g
  • Cholesterol: 1.5 mg
  • Sodium: 332.2 mg
  • Total Carbs: 5.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 0.9 g

View full nutritional breakdown of KENTUCKY FRIED CHICKEN GRAVY calories by ingredient


Introduction

This is the recipe i solved in january 11, 2013, TODAY is nov3 2013, . THERE IS NO BEEF SOUP BASE IN kentucky fried chicken gravy, or condensed chicken soup or do you add more gravy to make gravy, si this is an original recipe not copied , . i think you should have it and compare. .YOU MUST HAVE CHICKEN CRACKLINGS OR DON'T BOTHER TO MAKE. so use this coating mix on your chicken, to get cracklings. This is the recipe i solved in january 11, 2013, TODAY is nov3 2013, . THERE IS NO BEEF SOUP BASE IN kentucky fried chicken gravy, or condensed chicken soup or do you add more gravy to make gravy, si this is an original recipe not copied , . i think you should have it and compare. .YOU MUST HAVE CHICKEN CRACKLINGS OR DON'T BOTHER TO MAKE. so use this coating mix on your chicken, to get cracklings.
Number of Servings: 1

Ingredients

    GRAVY MIX FLOUR
    375 grms of pastry flour,
    3 1/2 tbsp whole egg powder,
    2 tbsp of instant powdered milk
    90 grms of bbq spice **
    25 grms salt
    20 grms msg
    35 grms of garlic powder
    15 grms of pepper
    1 tsp of poultry seasoning,
    3 1/2 tbsp of onion powder .
    remove cut up chicken, from refrigerator that sat overnight in cold cold water, shake off excess water and coat chicken, pre heat fryer between 250 to 270, the cold chicken will still react to oil and crisp it good, not burning your crackling or spices on your chicken like 350 will do. chicken will be done in about 10 min avg 4 pieces.
    FOR GRAVEY,
    you must drain the fryer after all the chicken is fryed and placed in oven, all the stuff at the bottom of fryer is called cracklings.

Tips

CRACKLINGS,
to make i fryed chicken in the above breading flour, keep you temp around 270 or your spices will burn because of cracklings flour build up around your heating coil. when you change the oil the sludge at the bottom is cracklings , scoop into a bowl and put in refrgerator and soon you have layer of oil , drain off to get cracklings semi dry.
, i am trying to solve col. sanders chicken recipe by useing the vials from kfc, i had a hunch these were bbq spices , tryed on chicken , so just by hunch, i took the flour, some other ingredients and got the gravy right away, this is why i say the i have rearranged and posted kentucky fried chicken recipe and gravy here.


Directions

combine first group of ingredients together and sift a couple of times to make sure egg powder mixs evenly throughout flour.This is your gravy flour mix.

GRAVY RECIPE

in a sauce pan over med heat combine ,
2 tbsp of cracklings (dryish)
1 tbsp of chicken oil (fryer)
3 level tbsp of gravy mix (above)
1 level tbsp of flour
1 level tbsp of onion ,
2 pkge of magic sarap
1/2 tsp black and white pepper
make a roux, smell that familiar odor, don't worry about the look , it should be dark. (see ..no beef base needed to darken gravy) NEXT part you have to be quick or it will thicken fast (thick gravy not runny).
add 3 cups of water and instant powdered milk blend lightly till smoothish then strain out the little bits from cracklings to make gravy smooth,
,then let finish thickening..it won't over thicken because i controlled the flour for you.