I made this on Saturday, and darned if it didn’t taste pretty much like the real thing. But better, because you can use a better quality chicken, it’s fresher, and it’s much less greasy. I fried it in a skilled (only about 1" of oil) instead of deep-frying it, so less grease. And I didn’t try to find tellicherry peppers.
Cooked it one one side for about 9 minutes with the skillet covered, then flipped and cooked it another 8 minutes uncovered (except for a splatter screen). Started the oil around 350, and it cooked at about 310.
Made some simple drop biscuits and steamed some green beans (gotta have those veggies!), and it was a nice Saturday night dinner with the family.
I did find that the breading and dredge were about double what I needed for a fryer chicken, so next time I’ll make half. And I cut the two breasts into two pieces each. Last tip: I breaded the chicken and let it sit on the side for a few minutes, then breaded it again as I could see where the moisture of the dredge absorbed the breading.
I’m not a sufferer from MSG issues but don’t go out of my way to eat it.
I used Accent, which is MSG. I had never purchased it before, so I had to look at ingredient lists to figure it out. I have no idea which of the 11 secret herbs and spices could be eliminated without changing the flavor unfavorably.
Funny, my daughter seemed to think I should make this once a week; the wife said a couple of times a month. I said maybe once a month, as this isn’t exactly health food.
I’ll keep you posted. Unfortunately, this recipe doesn’t scale well time-wise, as I can only make about 5-6 pieces at a time (13" skillet), and each round takes about 20 minutes.
That seems like a lot of milk and egg to coat just 1 cut chicken. Also - who weighs flour?
That’s what I found. Cut the dredge in half and it should be sufficient. I don’t weigh flour, but my go-to cookbook (America’s Test Kitchen) has weight-to-volume conversion tables. I gather that weighing food is becoming more standard, though.