Jun 16, 2013
This is homemade Seasonings if you don’t want to make your own spices and prefer store bought then I would suggest to buy in bulk. Links are given as to where to buy some of these products to get the most for your buck.
1 T rosemary; 1 T oregano; 1 T ground sage; 1 tsp. powdered ginger 1 tsp. marjoram; 1½ tsp. thyme; 3 T packed brown sugar; 3 T dry minced parsley; 1 t. pepper; 1 T paprika; 2 T garlic salt; 2 T onion salt; 2 T chicken bouillon powder; 1 pkg. Lipton cup tomato soup mix (Pulse in blender; store in airtight container; to coat chicken add 1 oz. mix to 1 C flour)
Chili Powder 3 T paprika; 1 T ground cumin; 2 T oregano; 1 t. red or cayenne pepper; ½ tsp. garlic powder
Chinese Five-Spice Powder: 1 t. ground Szechwan pepper; ½ t. ground cinnamon; ½ t. ground cloves; 1¼ t. ground fennel seeds; 1 t. ground star anise
Cinnamon Sugar: 1 c granulated sugar: 2 T ground cinnamon
Creole Meat Seasoning: ½ C salt: ¼ C finely minced garlic: ¼ C freshly ground black pepper: ¼ C cayenne pepper:
2 tsp. cumin seed
Creole Seasoning: 4 t. salt; 4 t. paprika; 1 T garlic powder; 1 T black pepper; 2½ t. onion powder; 1½ t. dried thyme leaves;
1½ t. dried oregano leaves; 1½ t. cayenne pepper
Fajita Seasoning 1: 1 t cumin; 1/2 t oregano; 1/4 t onion powder; 1/4 t garlic powder; 1/4 t salt; 1/4 t pepper. Stir and Store.
Fajita Seasoning 2: 1 T cornstarch; 2 t chili powder; 1 t salt; 1 t paprika; 1 tsp. sugar; ¾ tsp. crushed chicken bouillon;
½ tsp. onion powder; ¼ tsp. garlic powder; ¼ tsp. cayenne pepper; 1/4 tsp. cumin. Stir and Store.
Garlic Pepper: 8 t. garlic powder; 4½ t. black pepper; 1 T parsley flakes
Greek Seasoning: ¼ C dried oregano leaves 2 TBS fennel seeds 2 TBS crushed dried lemon grass¾ tsp. black pepper
Herb Mix: 1 T onion powder; 1 T garlic powder; 1 T dried parsley flakes; 1 t. dried basil leaves; 1 t. dried thyme leaves; 1 t. dried marjoram leaves; 1 t. pepper
Herbs de Provence: 1 T dried basil leaves; 1 T dried marjoram leaves; 1 T dried summer savory leaves; 1 T dried thyme leaves; 2 t. orange zest; 1 powdered bay leaf; 1 t. fennel seeds
Indian Spice Blend: 8 t. cumin; 4 t. ground ginger; 2 t. ground coriander; 2 t. cayenne; 4 t. turmeric; 2 t.. black pepper
Italian Herb Seasoning: 1/4 c oregano; 2 T marjoram; 2 T thyme; 1/4 c basil; 2 T rosemary; 2 T. garlic powder 1/4 c parsley
Kitchen Spice Mix: 2 salt; 1 ground dried lemon peel; 1 T dry English-style mustard; 2 t. ground allspice; 2 t. ground ginger; 2 t. ground nutmeg; 2 t. black pepper; 2 t. cayenne pepper; (For roasted meats and cutlets)
“Lowry’s” Seasoned Salt: 2 T pepper; 1 T chicken bouillon powder; 1 t. onion salt; 1 t. onion powder; 1 T garlic salt; 1 t. cumin powder; 1 t. dry marjoram leaves; 1 T minced parsley; 1 t. paprika; ½ t. curry powder; 1 T chili powder; 1/3 C salt
Middle Eastern Spice Mix: 1 t. cumin; 1 t. cardamom; ½ t. allspice; ½ t. coriander; ½ t. cloves; 1 t. pepper; 1 t. red pepper flakes, crushed; ½ t. ginger; 1 t. turmeric; 1 t. salt; 1 T paprika; 1 t. cinnamon
Mrs. Dash Seasoning Blend: ½ t. cayenne pepper; 1 T garlic powder; 1 t. basil; 1 t. marjoram; 1 t. thyme; 1 t. parsley; 1 t. savory; 1 t. mace; 1 t. onion powder; 1 t. sage; 1 t. black pepper; ( blend well and keep dry)
Mulling Spice: 1 C brown sugar; 2 t. ground cinnamon; 1 t. ground cloves; 1 t. dried ground orange peel; 1 t. ground allspice; ½ t. ground nutmeg
No-Salt Seasoned Salt: 1 T garlic powder: 2½ t. thyme leaves; 2½ t. onion powder; 2½ t. paprika; 2¼ t. celery seed; 2½ t. ground white pepper; 1 T dry mustard; 2¼ t. dried finely chopped lemon peel; 1 T ground black pepper
Old Bay Seasoning Mix: 1 T ground bay leaves; 2½ t. celery salt; 1½ t. dry mustard; 1½ t. ground black pepper; ¾ t. ground nutmeg; ½ t. ground cloves; ½ t. ground ginger; ½ t. paprika; ½ t. red pepper; ¼ t. ground mace; ¼ t. ground cardamom
Onion-Paprika Blend: 2 t. paprika; 1 t. onion powder; ½ t. salt; ¼ t. cayenne pepper; (opt.) ¼ t. white pepper (opt.)
Onion Soup Mix (Lipton’s): ¾ C instant minced onion; 1/2 C beef bouillon powder; 4 t. onion powder; ¼ t. crushed celery seeds ¼ t. sugar
Oriental Spice for Stir Fry(keep refrigerated): 1 t. freshly grated lemon peel; ¼ t. fennel seed, crushed; ¼ t. ground cloves; ¼ t. anise seed, crushed; ¼ t. ground cinnamon; ¼ t. ground ginger
Parmesan Mix: 1 lb parmesan or Romano cheese, grated; ¼ C oregano; ¼ C basil; ¼ C parsley flakes
Pasta Blend: 5 T dried basil; 3 T dried oregano; 2 T dried thyme;1 tsp. dried garlic
Pickling Mix: ¼ C mustard seeds; ¼ C dill seed; ¼ C coriander seeds; 2 T crushed chili peppers; 2 T crushed bay leaves; 1 T celery seeds; 1 T white peppercorns
Poultry Seasoning: 2 T marjoram; 2 T savory; 2 tsp. parsley; 1 T sage; 1½ t. thyme
Pumpkin Pie Spice Mix: 2 t. ground cinnamon; 1 t. ground ginger; ½ t. ground cloves; ½ t. ground nutmeg
Seafood Herbs: 5 t. dried basil; 5 t. crushed fennel seeds; 4 t. dried parsley; 1 t. dried lemon peel
Seasoned Salt: ¾ C salt; ¼ C garlic salt; 1 t. ground pepper; ½ t. dried oregano leaves; 1 t. paprika; 1/8 t. celery seed;
¼ t. ground white pepper; ¼ t. dry mustard
Shake N’ Bake Mix: 1 C all-purpose flour; 2 C fine dry breadcrumbs; 2 t. cornstarch; 2 t. paprika; 2 t. onion powder; 2 t. salt; 2 t. sugar; 3½ t. poultry seasoning; 2 T crumbled dried parsley
Stuffing Blend: 6 T dried rubbed sage’ 3 T dried sweet marjoram; 2 T dried parsley; 4 t. dried celery flakes
Taco Seasoning: 4 T instant minced onion; 2 T chili powder; 2 t. paprika; 2 t. dried red pepper, crushed; 1½ t. dried oregano; 4 t. salt; 1 T cornstarch; 1 T instant minced garlic; 2 t. ground cumin
Vegetable Blend: 1 T marjoram; 1 T basil; 1 T chervil , 1 T tarragon; 1 T celery seed (Goes well with vegetables and on salads)
Vegetable Seasoning Blend: ¼ C onion powder; ¼ C dried parsley flakes; 2 T salt-free lemon pepper; 2 T garlic powder; 2 T celery seeds; 2 t. sage; 2 t. marjoram; 2 t. thyme; 2 t. basil; 2 t. oregano; 2 t. pepper; 2 t. dill weed
(For use with vegetables; or make broth by mixing 1 rounded teaspoon with each cup of warm water)
Salt Free Seasoning Mix: 3 T garlic granules; 1 T onion powder; 1 T dried basil, crushed; 1 T ground black pepper; 1 T dried thyme, crushed; 1 T dried sage, crushed; 1 T mace.
Seafood Seasoning: 4 t. dried parsley, crushed; 1-1/2 T dried chives, dill or tarragon, crushed; 2 t. dried lemon peel; 1-1/2 t. dried mustard; 1/2 t. garlic granules. (Use about 2 t per pound of fish, and poach in about 1/4 c water or salt free broth. For variety, sprinkle the fish with paprika or toasted nuts.
Oriental Seasoning: 2 T onion powder; 2 T ground ginger; 2 T garlic granules; 2 T ground black pepper.
Use ¼-1/2 t per pound of meat, fish or poultry.
Caesar Salad Dressing Mix
1 1/2 t grated lemon peel 1 t oregano 1/8 t instant minced garlic
2 t graded parmesan cheese 1/2 t pepper
Combine all ingredients in a small bowl; stir until well blended. Put mixture in a foil packet or 1-pint glass jar. Label as Caesar Salad Dressing Mix. Store in a cool dry place and use within 3 to 4 months.
Instructions for Label: Caesar Salad Dressing: Combine mix, 1/2 c vegetable oil, and 1/4c lemon juice in a glass jar. Shake until well blended. Chill before serving. Makes about 3/4 c of Salad Dressing.
Apple Pie Spice
¼ c cinnamon 2 t. nutmeg 1 t. allspice
1 t. ground ginger
Mix and store in air-tight container.
½ t. cream of tartar ¼ t. baking soda ¼ tsp. cornstarch
Mix and store in air tight container. Recipe can be doubled or tripled
Beau Monde Seasoning
1 TBS ground cloves1¼ tsp. ground cinnamon1 TBS salt1 TBS ground bay leaf1 TBS ground allspice2 TBS ground black pepper1 tsp. ground nutmeg1 tsp. ground mace1 tsp. celery seed 2 TBS ground white pepper
Blackening Spice Mix
1 tsp. ground basil 1 tsp. ground thyme 1 tsp. garlic 1 tsp. white pepper 1 tsp. black pepper 1 tsp. salt or sea salt 1 tsp. onion powder 2 tsp. cayenne pepper 1 tsp. paprika (Recipe can also be doubled or quadrupled; refrigeration recommended but not required)
Chai Masala (dried)1 black cardamom pod Seeds
from 25 green cardamom pods4 cloves½ tsp. fennel seeds)¼ tsp. black
peppercorns¼ tsp. carom seeds1 tsp. dried ginger (optional)1 tsp. ground cinnamon(Grind until fine; store in glass container in cool, dark place for 6 months; makes 3 TBS)
Jun 7, 2013
The ingredients of Spicy Kentucky Fried Chicken Recipe
Gather all these ingredients needed in making your own spice Kentucky fried chicken and set on a clear table for a clutter free working space:
For the brine
2 tsp Tabasco sauce
2 tsp Cajun seasoning
2 tsp chicken bouillon (powder)
2 tsp MSG (optional)
2 tsp cayenne pepper (ground)
2 tsp garlic powder
2 tsp onion powder
1 tsp seasoned salt
1 tsp white pepper
1 qt water
For the breading
1 tsp black pepper
1 tsp Accent
1 tsp garlic powder
2 ½ cups all purpose flour
Kosher salt (to taste)
As you have noticed, there are two sets of ingredients listed. It would be wise to separate each set to avoid any confusion before putting them all together. Make sure that these ingredients are already set in individual bowls for an easier time with the preparation. Mise en Place or to put things in place is what we call this step. It makes everything easier with every ingredient ready for the cooking process.
Preparing and cooking Spicy Kentucky Fried Chicken Recipe
The first thing to be done is preparing the brine from where the chicken will be marinated. What you need to do is to mix all the ingredients needed for the brine in a container that comes with a lid and can be stored air tight. Make sure that it is deep enough to give a little height to the mixture high enough to cover all the pieces of chicken. Place the cut chicken pieces in the brine and store in your refrigerator for 24 hours. This will allow the brine to get as much exposure to the chicken making it more flavourful.
Before taking out the brine and chicken from the fridge, prepare the flour by mixing all the ingredients that’s needed. Mix well every ingredient so that to have a more consistent spread of flavour in the flour.
Drain the chicken from the brine and don’t pat it dry. The liquid around it will help the flour bind to the chicken’s outer layer. Drench the chicken to the flour covering every surface, then shakes off any excess. Set aside in a plate and place inside the refrigerator for a couple of minutes or a good half an hour.
Cook in a deep fryer of about 330°F until the chicken is fully cooked. Drain off excess oil and serve for everyone to eat.