NOTES: DO NOT OMIT ANY HERB OR SPICE. IF YOU MUST OMIT A BREADING BASE INGREDIENT SUCH AS NONFAT DRY MILK, EGG WHITE POWDER OR MSG (MONOSODIUM GLUTAMATE), REPLACE IT EQUALLY WITH ALL-PURPOSE FLOUR, TO RETAIN PROPER RATIOS. USE MCCORMICK TELLICHERRY BLACK PEPPERCORNS AND DALMATIAN SAGE. IF NOT USING TELLICHERRY PEPPERCORNS, AT LEAST USE FRESHLY MILLED REGULAR BLACK PEPPERCORNS. USE ANY CHILI POWDER BLEND THAT IS WELL-SEASONED WITH CUMIN. USE ONLY MARION-KAY BRAND GROUND (WINTER) SAVORY, AND WILLIAMS-SONOMA GROUND TAHITIAN VANILLA BEANS. MEDIUM-GRIND TELLICHERRY PEPPERCORNS IN A PEPPER MILL. FINELY GRIND DALMATIAN SAGE, BLACK CARDAMOM PODS AND ANISE SEEDS (NOT STAR ANISE) SEPARATELY IN A CLEAN SPICE MILL OR COFFEE GRINDER. SIFT HUSK FIBERS FROM CARDAMOM BEFORE USING. IF YOU CANNOT FIND WHOLE BLACK CARDAMOM PODS, USE JUST 1/4 TEASPOON REGULAR CARDAMOM, THEN REPLACE 3/8 TEASPOON SEA SALT WITH HICKORY SMOKED SALT. CHICKEN NOTES: BONELESS CHICKEN BREAST COOKS IN APPROXIMATELY ONE THIRD THE TIME IT TAKES FOR BONE-IN CHICKEN TO COOK. FRYING FAT NOTES: BEGIN WITH FRESH VEGETABLE OIL. AFTER USING LET IT COOL. FILTER AND REFRIGERATE TIGHTLY SEALED TO YIELD 6-12 FRYING BATCHES (REPLENISH OIL AS NEEDED WITH FRESH OIL).
RINSE and blot chicken; CUT chicken into 8 pieces (or 10 pieces with breast portions cut in half); MIX 2 quarts (8 cups) cups warm water with 3 tablespoons unseasoned meat tenderizer and 2 teaspoons Accent seasoning in a large wide saucepan (with an accompanying lid) until dissolved; ADD chicken pieces; COVER and transfer to refrigerator; MARINATE chicken between 4-36 hours in refrigerator, turning chicken as needed (marinate 36 hours for the most tender, flavorful chicken). NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE MARINADE WITH CHICKEN, COVERED, OVER LOW HEAT FOR 20-30 MINUTES (TURN CHICKEN ONCE MIDWAY THROUGH).
MEASURE the following BREADING BASE and 11 SECRET HERBS AND SPICES ingredients (all except flour) into a large sealable container, such as a Glad food storage container or a Ziploc bag: 4 1/4 level teaspoons fine sea salt, 2 teaspoons nonfat dry milk powder, 1 teaspoon egg white powder, 1 teaspoon MSG, 1 pinch garlic powder, 1 tablespoon ground Tellicherry pepper, 1 teaspoon ground white pepper, 2 teaspoons ground ginger, 2 teaspoons Dalmatian ground sage, 1 teaspoon ground black cardamom pod, 1 teaspoon Mexican chili powder, 1/2 teaspoon ground anise seeds, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground winter savory, 1/2 teaspoon ground leaf thyme, 1/2 teaspoon ground Tahitian vanilla beans, 1/4 teaspoon ground mustard; BREAK up any clumps using fingers or the back of a spoon; SEAL the container with mixture; SHAKE to mix well; OPEN container and add 2 level cups all-purpose flour, then seal the container again; SHAKE well until thoroughly combined.
TRANSFER marination pot with chicken onto stovetop; HEAT marinade and chicken over medium-low heat, stirring often until marinade is almost hot to the touch; REMOVE chicken from heated marinade with tongs; PLACE one piece chicken at a time into the breading mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken until evenly and generously breaded; PLACE breaded chicken piece onto a rack to rest; REPEAT with remaining pieces chicken; ALLOW breaded chicken to absorb the breading for a few minutes before frying.
ADD the manufacturer's recommended amount frying oil for deep-frying; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge).
CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, 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); PLACE cooked chicken into a large Ziploc bag to steam (the steam will soften the breading for added Original Recipe authenticity -- do not skip this procedure).
MAINTAIN frying fat temperature for each new batch and repeat the same cooking/steaming procedures for the remaining chicken.
REHEAT chicken if necessary before serving in sealed Ziploc bag in microwave oven, using same setting as if reheating 2 frozen pastries (just before bag will begin to swell from heat and steam).
SERVE and enjoy!