Banquet Crispy Fried Chicken (Copycat)

Submitted by The Spice Guru

"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!"

 

• Ready In: 25hrs
• Ingredients: 22
• Serves: 6-8

ingredients

• CHICKEN

• 8 -16 pieces premium quality fresh chicken

• BRINE

• 8 cups water or 2 quarts water
• 2 tablespoons fine sea salt
• 2 teaspoons Accent seasoning

• BREADING

• 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

• WATER WASH

• 2 quarts warm water

• DEEP-FRYING FAT (CANOLA OR VEGETABLE OIL OKAY)

• 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!

Reviews

[jayc0475]

This was exactly what I was looking for. It tastes just like Banquet's crispy fried chicken! Thank you for this recipe!

 

[maggietapp50]

No stars first time i tryed this product nasty no meat lots of bread crumbs and skin really no meat what a waste of $8