KFC — Kasen’s Fried Chicken
This recipe has been in the works, off and on, for five or six years. It started on a slow afternoon in high school — I think something on the Food Network inspired me. The first few batches were not good. The oil was too hot, the breading too thick. Sometimes, an idea would hit me -— or a tip from a cookbook or cooking show — and I would try it out. I kept the ones that worked and discarded the rest. Now, fried chicken is almost an art.
2 Chicken breasts cut into cubes – the smaller the better.
2-3 Cups Flour
½ Cup Corn Meal
A few good dashes of Tony Chachere’s Creole Seasoning
3 Cups Milk
Several shakes of Frank’s RedHot Sauce
Note: you’ll also need a goodly amount of hot oil in a pan. A cup and a half or so of Crisco melted in a pan works pretty well. Vegetable oil is always an option, and I have had some success with peanut oil, though it is expensive. Olive oil will do in a pinch, but its smoking point is too low to be super effective.
How it works
1. Combine the flour, corn meal and Tony’s seasoning in a large bowl. The corn meal makes the difference in the crispiness of the breading. The Tony’s and Frank’s make the chicken a little spicy, which I like. You can substitute whatever spices you like best.
3. In another bowl, whisk the milk, eggs and Frank’s together until everything is happily married.
4. Start by tossing the chicken in the flour mixture. It should make a nice base coat before you throw it in the milk. Let the chicken soak for a moment, and then put it back in the flour.
5. Once the breading is satisfactory, place the chicken pieces in the oil.
6. They should only take a few minutes per side. Small pieces of chicken work best because they cook quickly. Flip and allow the other side to cook for a couple of minutes before putting them on a paper towel covered plate to drain.
7. Judge doneness by the color of the breading. It should be a nice golden brown. Cut one of the larger pieces in two, checking for pink in the middle – pink free chicken is good to go.
8. Serve with sides of Sweet Baby Ray’s and ranch dressing. Make some mashed potatoes and green beans to go along with it and you’ve got a meal to impress your mom. Or a girl.
The recipe for finger steaks is essentially the same. Most grocery stores sell stew meat that I cut into smaller pieces, but the breading and frying process are the same. Serve them with A1 – it’s amazing.
Kasen Christensen can be reached at email@example.com