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Fried Chicken

Couldn't find a fried chicken thread here, so why not make one! Anyway, occasionally KFC here sells a delicacy called "Hot n Spicy", ever since I was a child I was infatuated with it. But the bastards only sell it for a month every year, and sometimes they skip years. 
 
I have no choice but to replicate this Hot n Spicy, because it is one of the reasons I keep myself alive today. I was dumb when buying the chicken, I bought the drumsticks, wings and thighs seperately, and spent like $15 all up, when all I had to do is buy 3x "Chicken Maryland", which is the drumstick and thigh in one piece, plus a couple of wings, it would've come to like $7 total. Herp de Derp
 
So here it is. Verdict... the skin was delightfully crispy, and the chicken, holy crap the juices actually ran down my fingers! But need to ramp up the spices, especially the heat! 
 
Ofcourse, I bought the coleslaw from an actual KFC, after all, the KFC experience is NOT complete without that coleslaw :D
 
Marinated chicken ready to be KFC'd
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It was a tad weak on the spices, so I doubled the spice mix in the flour, plus I added a crap-ton of Tabasco sauce and chilli flakes to the brine for the next batch. Can't wait till tomorrow night! 
 
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No matter what the black pepper, the key is fresh ground. Tellicherry of course, great choice.

Talamanca from Ecuador is another great choice, as it is a "hot" (spicy) black pepper with a slow burn similar to chili peppers, with smoky and citrusy (like Tellicherry) properties. It works awesome in rubs and spice mixes because it complements hot peppers.

Sarawak and Lampong are a good choice if you want to add a lot of black pepper (for look or feel), as in a crusted steak, etc. because they are milder but packed with flavor. You don't want to crust a steak in Tellicherry, it would be too strong.

For speckled pepper in fried chicken, excellent choice. Looking forward to pics!
 
A black pepper-bomb! That might get reported! :lol:
 
The Hot Pepper said:
In India, yup, yogurt, wonder how it fares with fried chicken, since Tellicherry is also from India. Do it up siccy!
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I did a yogurt chicken awhile back, think it was skin on and bone in thighs....need to dig up that picture but it was epic!
 
Oh crap it was for a throwdown I think but all my damn photos are not showing in CLOG.
 
 
 
nm, I'll post some fried in fried thread but yogurt would work!
 
The Hot Pepper said:
No matter what the black pepper, the key is fresh ground. Tellicherry of course, great choice.

Talamanca from Ecuador is another great choice, as it is a "hot" (spicy) black pepper with a slow burn similar to chili peppers, with smoky and citrusy (like Tellicherry) properties. It works awesome in rubs and spice mixes because it complements hot peppers.

Sarawak and Lampong are a good choice if you want to add a lot of black pepper (for look or feel), as in a crusted steak, etc. because they are milder but packed with flavor. You don't want to crust a steak in Tellicherry, it would be too strong.

For speckled pepper in fried chicken, excellent choice. Looking forward to pics!
Click to expand...
 
Dang....
 
I never know'd nuthin' about no telicherry.
 
My knowledge of black pepper is sorely lacking.
 
THP start a new thread for edjumacation por favor.
 
I'd be on it like a hobo on a fresh bottle of Boone's Farm!
 
The Hot Pepper said:
In India, yup, yogurt, wonder how it fares with fried chicken, since Tellicherry is also from India. Do it up siccy!
Click to expand...
Im a little busy at the moment trying to use up the chili :rofl:  but ill get ya something soon.
 
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