Delicious and flavorful chicken the way it was originally intended. Unlike the slop they serve today.

Warning:

YOU SHOULD BE AWARE OF ALL THE RISKS in the frying/cooking/food prep process before attempting. If this is your first time frying and or you are inexperienced I recommend you do more than a few minutes of research and take all necessary safety precautions. Use a thermometer, don't let oil get too hot, don't pour water in oil, don't dump oil down any drains, use suitable pots for frying, etc.

Follow instructions as directed to get the full FLAVOR out of this seasoning 

Using 1-2.5 LBS (0.45-1.13Kg) of Boneless skinless chicken

Open Frying:

1. Cut up boneless skinless chicken pieces into 1-2.5 inch (5 - 6.5 cm) chunks. Pieces should not be frozen

2. Sift (OPTIONAL) and put 200 Grams (1 1/2 Cups) of Cake/Pastry Flour (low protein/low gluten flour) into a large bowl.

3. Pour the salt and seasoning into the flour and mix.  

4. In a small to medium sized bowl whisk together 1/2 Cup of skim/fat free milk and 1 egg to create egg wash to dip the chicken.

5. Use one hand to dip the chicken pieces into the egg wash, pull out and let the excess drip, then drop into the flour and use the other hand to FULLY coat/bread the chicken. Shake off excess flour and set pieces onto a plate/cardboard to prep for dropping. One hand wet one hand dry. 

6. Drop a batch (piece by piece) into 385°F (196°C) oil and during the first two to two and a half minutes let the temp gradually drop to 250-260° F (121°C-126°C) and maintain this temp. Fry for 8-10 Minutes TOTAL from the time you drop. You might wanna go the full 10-11 min with breast meat.

7. Pull the pieces out with a pair of tongs and set them in a plate lined with paper towel.

8. Make sure their cooked at an internal temp of 165°F (74°C)

Repeat 5-8

Tips:

• Don't put ALL or as many of the pieces in at once as it'll drop the temp TOO LOW.

• Not putting enough pieces or they're not cold enough and oil temp won't drop LOW ENOUGH.

• Bread them in batches as they're about to go in, not all at once.

• The flour I use is NOT self rising or flour mixed with cornstarch/baking soda.

• I use Swans Down or Softasilk cake flour

• You may need to look into buying these items (as well as spices) in larger/bulk quantities from a supplier if you wanna do this more often. Search "cake flour lbs" into google

• The type of salt used is very important. Fine Flake salt by Marion Kay, or Morton Popcorn salt is ground in a finer texture which distributes more evenly in flour than regular table salt. NOT POWDERED SALT

• Gran. is short for granulated

• I like to double the seasoning mix (minus the msg/salt/garlic salt) and add it to the flour

• No garlic salt? Add a small pinch of garlic powder and about but less than 1/4 tsp of table salt

• What is MSG? MSG stands for Monosodium Glutamate and can be found in U.S grocery stores sold as Accent Flavor Enhancer or sometimes just MSG

• What is Summer Savory? Summer Savory or scientifically known as (Satureja Hortensis) is an an annual herb from the Lamiaceae/Mint family. The herb is most popular in Canada, and various parts of Europe. Summer Savory is unfortunately not as common as it once was here in the U.S, and can really only be purchased from spice suppliers online.

• NEVER MIX THE SALT with the SEASONING ahead of time

• 1/4 + 1/8 = 3/8

• A small pinch of Cardamom + Ginger is the best way to recreate Jamaican Ginger.

• I use a 4 quart 3.8 L stainless steal pot and fill it with oil up to 1 L or a little more than 4 Cups

• You'll likely need multiple bowls, and plates