BANQUET CRISPY FRIED CHICKEN (COPYCAT)

Banquet Crispy Fried Chicken (Copycat) image

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!

Provided by The Spice Guru

Categories Chicken

Time P1DT1h

Yield 6-8 serving(s)

Number Of Ingredients 22

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Ingredients

8 -16 pieces premium quality fresh chicken
8 cups water or 2 quarts water
2 tablespoons fine sea salt
2 teaspoons Accent seasoning
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
2 quarts warm water
pure vegetable shortening

Steps:

RINSE chicken; MARINATE chicken at least 2 hours in refrigerator, in the thoroughly blended and dissolved BRINE solution.
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).
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.
POUR 2 quarts warm water into a large container for the WATER WASH.
REMOVE chicken from the BRINE using tongs.
DIP each breaded portion chicken at a time into the BREADING until evenly coated.
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.
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).
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).
DRAIN chicken on wire rack over baking sheet; TRANSFER into a preheated 170°F oven until all chicken has been fried; SERVE and enjoy!