Banquet Crispy Fried Chicken (Copycat) |
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Prep Time: 1440 Minutes Cook Time: 0 Minutes |
Ready In: 1440 Minutes Servings: 8 |
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My reverse-engineered recipe for Banquet's classic Crispy Fried Chicken captures the flavor and crunch of the original - with a moist, fresh, tender homestyle quality. Everyone in my family unanimously loves this recipe best out of ALL of my fried chicken recipes, if that tells you something! PLEASE NOTE: The Nutritional Information listing here is inaccurate - since only a fraction of flour and salt actually end up in the finished product. So be aware - the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated! Ingredients:
8 -16 pieces premium quality fresh chicken |
8 cups water or 2 quarts water |
2 tablespoons fine sea salt |
2 teaspoons accent seasoning |
4 tablespoons ground soya granules (texturized soy protein) |
6 1/2 teaspoons fine sea salt (2 tablespoons, plus 1/2 teaspoon) |
2 tablespoons ground black pepper |
4 teaspoons celery salt |
4 teaspoons ground sage |
1 tablespoon ground ginger |
2 1/2 teaspoons sweet paprika |
1 teaspoon ground leaf thyme |
3/4 teaspoon ground fennel |
1/2 teaspoon ground allspice |
1/2 teaspoon ground mustard |
1/4 teaspoon cayenne pepper |
1/4 teaspoon garlic powder |
1/4 teaspoon onion powder |
1/2 cup cornstarch, packed |
3 1/2 cups pre-sifted all-purpose flour |
2 quarts warm water |
pure vegetable shortening |
Directions:
1. RINSE chicken; MARINATE chicken at least 2 hours in refrigerator, in the thoroughly blended and dissolved BRINE solution.
2. 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).
3. 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.
4. POUR 2 quarts warm water into a large container for the WATER WASH.
5. REMOVE chicken from the BRINE using tongs.
6. DIP each breaded portion chicken at a time into the BREADING until evenly coated.
7. 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.
8. 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).
9. 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).
10. 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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