🇬🇧 New UK forum Category 🇬🇧

(bulkbiker) #8

Returning with review… the pork “breading” gave the thighs a nice crunch needed to up the seasoning a lot though. Added in a bit of parmesan now need to identify the 11 herbs and spices to get the full KFC flavour…!

(Jack Brien) #9

I just got some off eBay from my regular scratching dealer. They were called ‘pork crunch’, but are heavily seasoned. They are normally happy to supply the scratchings unseasoned (and are excellent), but these are packaged up in a more commercial manor. I’ll ask if they can do them next time.
https://m.ebay.co.uk/itm/8-X-80g-Big-Bag-Pork-Scratchings-crunch-/251754426888?epid=1988581421

(Sybella) #10

I would cut that off before processing.

#11

http://www.geniuskitchen.com/recipe/11-secret-herbs-and-spices-kfc-copycat-133784#activity-feed

(Sybella) #12

Using the pork rind from Morrisons etc I find I get good results if you remove the layer of fat on them. This is made easier if you cut the skin into about 2 inch strips. I then cut them into big squares. I dry them in a low oven until they are hard. Then I fry them in hot oil where they puff right up and become airy…
Sometimes I process them into crumbs or add salt and keep them big. I freeze the crumbs and use them for the pancake recipe etc. They are very absorbent so I don’t always add the exact amount.

(Rob) #13

Like this?..

(mags) #14

You could make a killing the next time KFC run out of chicken!

(bulkbiker) #15

Maybe me and @Daisy Should start a Keto Fried Chicken company… pork rind crunch and cauliflower mash fries…

(mags) #16

Cauliflour mash fries???

(bulkbiker) #17

Sorry something I just made up off the top of my head… still sounds interesting eh and I have a cauliflower in the fridge… hmmmmmmmmm

(bulkbiker) #18

And then of course I googled…

(bulkbiker) #19

Great video but pants results so maybe not…

#20

Great idea :smiley:

Pam had a great-sounding recipe on my page for cauliflower tater tots that were deep fried and Richard has a recipe too. Let me go find them…

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I have had great success using frozen cauliflower (yeah I used to turn my nose up too!) for mash so it would likely work well here too. I cook it from frozen in the microwave uncovered and then blitz it. Stops it being too sloppy and wet like I have found before. Also tastes more and more like potatoes on reheats!

(Sybella) #21

wow

(bulkbiker) #22

Now they do look good…
just need the microwave and a deep fat fryer…

(Lesley) #23

Just ordered myself 8 packets of these. I have high hopes and coming after you Jack if they don’t satisfiy me. hahaha.

I found their company online but can’t find any additional information about what they are cooked in etc. So hoping they will be ok :wink:

(Jack Brien) #24

There is a minimal amount of carbs in the flavouring.

(Lesley) #25

Can’t wait to taste them. I never did have a sweet tooth but missing my crisps :hugs:

(mags) #26

Haaaaa! I’ve just watched the first cauliflour video. Very funny. I really do think that maybe life is too short for cauliflour crisps.
I made cheese crisps at the weekend fro 2dudes recipe. They were gorgeous dipped in cream cheese but I couldn’t stop until all gone so maybe not a good idea.
Please let us know what the pork scratchings are like.

(Jer Ba) #27

Hi guys how do l ad the uk tread so l get email updates on posts?