Making Kentucky Fried Chicken means taking down Colonel Sanders. So pleeeeaaase stop saying that I look like him.
Prep Time: 15 minutes
Cook Time: 15 minutes
Makes 10-12 biscuits
2 1/2 cups (375g) all-purpose flour
2 teaspoons (12g) fine sea salt
1 teaspoon (5g) granulated sugar
2 tablespoons (24g) baking powder
1 cup (225g) cold unsalted butter, cubed into ¾-inch pieces
1 cup (237ml) buttermilk, plus more for brushing
Melted butter, to finish (optional)
Flakey sea salt, to garnish (optional)
Preheat the oven to 425℉ / 218℃ . Line two sheet pans with parchment paper.
Add the flour, salt, sugar and baking powder to a food processor and pulse to evenly combine.
Add the cold butter to the food processor and pulse 6-8 times or until the butter becomes the size of peas.
Place the flour mixture in a large bowl and, while stirring constantly with a fork, pour in the buttermilk. Mix until the buttermilk just incorporates.
Turn the dough out onto a clean work surface. Quickly knead the dough together until it is a rough dough and just holds together.
Roll the dough into a ½-inch thick rectangle. Fold the dough into thirds, like a letter, and then roll again to a ½-inch thick rectangle. Repeat this one more time.
Using a circular biscuit cutter, cut as many biscuits from the dough as possible. Place the biscuits, at least ½-inch apart, on the prepared sheet pans. Bring together any dough scraps and roll into ½-inch thick and cut more biscuits.
Brush the biscuits with buttermilk and bake in the oven for 10-15 minutes or until the biscuits are puffed, cooked through and golden brown on the tops and bottom.
Remove from the oven and brush with melted butter and garnish with flakey sea salt, if you’d like. Cool the biscuits on a wire rack before serving.
Mashed Potatoes and Gravy
Prep Time: 25 minutes
Cook Time: 20 minutes
3 pounds (1.3kg) russet potatoes, peeled and cut 1-inch chunks
Salt, to taste
1 cup (227g) unsalted butter
1 head garlic, cut in half
1 shallot, quartered
1/2 cup (120ml) heavy cream
1 cup (240ml) whole milk
4 tablespoons (56g) unsalted butter
4 tablespoons (41g) all-purpose flour
2 cups (480ml) chicken stock
1 tablespoon (12g) mushroom soup powder seasoning
1 teaspoon (4g) Hon Dashi
1 sprig rosemary
3 sprigs thyme
Salt, to taste
For The Mashed Potatoes
Bring a pot of lightly salted water to a boil, add the potatoes and cook until fork tender. Drain and pass through a potato ricer while still hot, and add back into the pot or into a large bowl.
Set a saucepan over medium heat and add the butter, garlic, shallots, milk, and heavy cream. Heat the mixture until it's just about to boil and the butter is completely melted. Cut off the heat and steep for 5 minutes.
Strain half of that liquid into your mashed potatoes and mix until combined. Add more liquid as needed to reach your desired consistency. Season with salt to taste.
For The Gravy
Set a saucepan over medium heat and melt the butter. Whisk in the flour and cook, while whisking constantly, for about 30 seconds or until pale golden.
Whisk in the chicken stock until smooth and heat until it begins to simmer and thickens to coat the back of a spoon.
Stir in the mushroom seasoning, Hon Dashi, and herbs. Cut off the heat and let it steep for 5-10 minutes. Season with salt to taste.
Prep Time: 20 minutes
Cook Time: 0 minutes
4 cups green cabbage, thinly sliced on mandoline (about ½ head)
1 red onion, thinly sliced on mandoline
2 carrots, coarsely grated
2 1/2 teaspoons (12g) granulated sugar
2 tablespoons (20g) white distilled vinegar
3 tablespoons (50g) crème fraîche
1/2 cup (110g) mayonnaise
Salt and pepper, to taste
In a medium bowl add all the ingredients and toss to evenly coat. Season with salt and pepper to taste. Refrigerate until ready to use.
*For best results, start the chicken marinade the day before serving.*
Prep Time: 30 minutes plus overnight
Cook Time: 25 minutes
2 cups (475ml) buttermilk
1 tablespoon (11g) Kosher salt
1 1/2 teaspoons (8g) MSG
2 teaspoons (6g) ground white pepper
1 tablespoon (6g) sweet paprika
1 tablespoon (10g) garlic powder
4 chicken drumsticks
4 bone-in, skin-on chicken thighs
11 Herbs and Spices Dredge
3 cups (450g) all-purpose flour
2 teaspoons (6g) freshly ground black pepper
2 1/2 tablespoons (28g) Kosher salt
1 1/4 tablespoons (18g) MSG
2 tablespoons (18g) ground white pepper
1 tablespoon (6g) ginger powder
2 teaspoons (5g) celery powder
1 tablespoon (12g) garlic powder
2 tablespoons (12g) sweet paprika
2 teaspoons (0.8g) dried oregano, crushed
2 teaspoons (1g) dried thyme, crushed
1 tablespoon (6g) mustard powder
14 cups (3.3L) vegetable oil
11 herbs and spices dredge
Mashed potatoes and gravy
For The Marinade
In a large bowl, whisk together all the ingredients, except for the chicken until evenly combined. Add the chicken and toss to coat. Cover with plastic wrap and marinate for at least 5 minutes but ideally in the refrigerator overnight.
For The 11 Herbs and Spices Dredge
In a medium bowl, whisk together the flour and spices until evenly combined. Set aside.
Fill a 7-8 quart heavy bottomed pot just over halfway with vegetable oil. Heat to 330℉ / 165℃. Have a sheet pan lined with a wire rack near the hot oil.
Drizzle a few tablespoons of the marinade into the flour mixture, and toss to create little balls of dredge. This will add great texture to your fried chicken
Add a few pieces of chicken to the dredge, pressing firmly into the flour to adhere as much as possible. Place on a sheet pan and repeat with the remaining pieces of chicken.
In 2 to 3 batches, gently add the chicken to the hot oil, and fry for 6-8 minutes or until deeply golden brown and the chicken reaches an internal temperature of 165℉ / 74℃. Remove and drain on a wire rack and repeat with the rest of your chicken.
Enjoy your fried chicken with a side of your mashed potatoes, gravy, slaw, and your homemade baked biscuits.