River Runner posted:Some years ago, I tried a KFC mimic Recipe of Supposedly the Original KFC recipe/formula. While it was OK, It certainly was not like what you buy at KFC and quite different in texture of batter and flavor. But was OK as far as Fried Chicken goes. Seemed like the batter application technique could have been my variable difference.
Any idea what this Is?? "san",
2/3 tsp san
San is actually, or should be, ‘SALT’ but it didn’t copy across properly. And the one major problem people have with trying to duplicate the restaurant chicken at home IS the Pressure Frying. Many still go to ebay to locate and purchase 1950’s vintage Pressure cookers that are/were manufactured to use oil in them. Unless you have one that specifically if for oil it’s very dangerous to attmept to put oil in the modern day pressure cookers as the seals are just not able to handle that pressure and would most likely lead to catastrophic failure and a remodeled kitchen with potential life threatening injuries to anyone around.