Banquet Crispy Fried Chicken (Copycat) Recipe

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Ingredients:

Serving

8 -16 pieces premium quality fresh chicken
8 cups water
2 tbsp fine sea salt
2 tsp accent seasoning
4 tbsp ground soya granules
6 1/2 tsp fine sea salt (2 tbsp, plus 1/2 tsp)
2 tbsp ground black pepper
4 tsp celery salt
4 tsp ground sage
1 tbsp ground ginger
2 1/2 tsp sweet paprika
1 tsp ground leaf thyme
3/4 tsp ground fennel
1/2 tsp ground allspice
1/2 tsp ground mustard
1/4 tsp cayenne pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 cup cornstarch , packed
3 1/2 cups pre-sifted all-purpose flour
2 quarts warm water
pure vegetable shortening

Directions:

RINSE chicken; MARINATE chicken at least 2 hours in refrigerator, in the thoroughly blended and dissolved BRINE solution.
GRIND soya granules (texturized soy protein) in a clean spice mill or coffee grinder (preferably, grind in two batches), until 4 tablespoons are yielded; GRIND any other seasonings that need to be ground, separately (grind as finely as possible - especially fennel seeds).
MEASURE the BREADING ingredients into a large bowl except the flour and cornstarch; BLEND mixture well using a whisk; BREAK up any clumps if present using the back of a spoon; MIX in 3 1/2 cups pre-sifted all-purpose flour plus 1/2 cup packed cornstarch, using the whisk to blend well.
POUR 2 quarts warm water into a large container for the WATER WASH.
REMOVE chicken from the BRINE using tongs.
DIP each breaded portion chicken at a time into the BREADING until evenly coated.
DIP chicken into the WATER WASH, followed with the BREADING again; REMOVE double-breaded chicken with tongs and place on a rack; ALLOW chicken to rest and absorb breading for a few minutes.
PREHEAT manufacturer's recommended amount of frying fat in deep-fryer to 315°F (OR) preheat enough fat to immerse chicken completely in deep heavy stovetop pot to 315°F (maintain, using a deep-fryer thermometer to gauge).
ADD breaded chicken to the elevated fry basket in deep-fryer without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); LOWER the basket slowly into the hot fat (or gently lower breaded chicken pieces using tongs into stovetop pot, turning once halfway through frying duration); FRY chicken between 15-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done).
DRAIN chicken on wire rack over baking sheet; TRANSFER into a preheated 170°F oven until all chicken has been fried; SERVE and enjoy!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	252.25 Kcal (1056 kJ)
Calories from fat	7.72 Kcal
		% Daily Value*
Total Fat	0.86g	1%
Sodium	3719.91mg	155%
Potassium	211.14mg	4%
Total Carbs	52.57g	18%
Sugars	0.16g	1%
Dietary Fiber	2.68g	11%
Protein	7.59g	15%
Vitamin C	0.5mg	1%
Iron	1.6mg	9%
Calcium	85mg	9%

Amount Per 100 g
Calories	43.83 Kcal (184 kJ)
Calories from fat	1.34 Kcal
		% Daily Value*
Total Fat	0.15g	1%
Sodium	646.38mg	155%
Potassium	36.69mg	4%
Total Carbs	9.13g	18%
Sugars	0.03g	1%
Dietary Fiber	0.47g	11%
Protein	1.32g	15%
Vitamin C	0.1mg	1%
Iron	0.3mg	9%
Calcium	14.8mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

4.6

Points
6

PointsPlus

Good Points

fat free,
saturated fat free,
cholesterol free,
sugar free

Bad Points

High in Sodium

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