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Old 04-14-2013, 08:30 AM   #1
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I have been trying to nail the seasonings for KFC chicken for years. Last night, I was preparing a seasoned breadcrumb coating for pork loin cutlets, and got the KFC taste. With the pork, it came out wonderful, and so, I have to share.

Preheat your oven to 360' F
Set up a breading station with two wide bowls, filled from left to right with the following; AP Flour, Egg Wash, and a shaker bag of Seasoned Breadcrumbs.

The flour is unseasoned. The egg-wash is simply 1 large egg combined with a splash of milk. The breadcrumbs are seasoned like this:

1 cup breadcrumbs
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. salt
1 tbs. ground pepper
1/2 tsp. MSG
2 dashes dried ginger
1/4 tsp. dried marjoram
1/4 tsp. dried thyme
1/2 tsp. celery seed
1/2 tsp. granulated garlic
1 tsp. paprika

Combine well. Make sure the cutlets are moist. Dredge in the flour until evenly coated. Gently knock of excess flour. Place into the egg-wash and flip to completely coat. Place in shaker back and shake until evenly coated. Place on a foil-lined cookie sheet. Bake at 360' F for 30,minutes. Serve with your favorite sides.ade. The flavor is better than with chicken.

Oh, and just as an experiment, I used left-over smashed spuds, seasoned with the same herbs and spices, with some left over ground beef, and a raw egg added, and made potato pancakes this morning. They also came out very good. I can see this flavor combination used for gravies, with lamb, veal, turkey, and chicken. I would think you could also make a seasoned flour, if you didn't want to use the breadcrumbs.

Seeeeeya; Chief Longwind of the North

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Old 04-14-2013, 11:12 AM   #2
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Honorable Chief...Sounds gooooood!
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Old 04-14-2013, 12:02 PM   #3
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That does sound good. I might give it a try tonight. I will have to make a few modifications.

I don't have any garlic granules. Do you think it would be better to use garlic powder or to chop up some fresh garlic and dehydrate it?

I won't be using MSG, 'cause it gives me the weird "headache".

How thick do you cut your pork loin cutlets? How many will this amount of bread crumbs coat?
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Old 04-14-2013, 12:08 PM   #4
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Originally Posted by taxlady View Post
That does sound good. I might give it a try tonight. I will have to make a few modifications.

I don't have any garlic granules. Do you think it would be better to use garlic powder or to chop up some fresh garlic and dehydrate it?

I won't be using MSG, 'cause it gives me the weird "headache".

How thick do you cut your pork loin cutlets? How many will this amount of bread crumbs coat?
I think the garlic powder will work fine.
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Old 04-14-2013, 12:40 PM   #5
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Garlic powder/granulated garlic = same thing. Grain size may be a little different. Use them interchangeably.
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Old 04-14-2013, 01:12 PM   #6
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Quote:
Originally Posted by taxlady View Post
I won't be using MSG, 'cause it gives me the weird "headache".
Hi, TL. Is it MSG as an additive that gives you a headache, or is it the MSG in ingredients that contain it, as well? If the former, Cooks' Illustrated suggests using ground dried mushrooms as a substitute - it has lots of natural MSG and gives foods that umami flavor that make them extra yummy

I'm going to try this soon, too. Sounds great.
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Old 04-14-2013, 01:17 PM   #7
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The bread crumb combo sounds good Chief, but if you're looking to replicate KFC you'll need five times the amount of salt you have listed.

Thanks for the sharing!
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Old 04-14-2013, 01:31 PM   #8
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Quote:
Originally Posted by GotGarlic View Post
Hi, TL. Is it MSG as an additive that gives you a headache, or is it the MSG in ingredients that contain it, as well? If the former, Cooks' Illustrated suggests using ground dried mushrooms as a substitute - it has lots of natural MSG and gives foods that umami flavor that make them extra yummy

I'm going to try this soon, too. Sounds great.
It's manufactured MSG that's the problem, not naturally occurring MSG. So maybe there is some additive that does it. But, I doubt the MSG is actually that important in this. It is a meat dish.

I was told that manufactured MSG is a different isomer than naturally occurring MSG, so the active transport that takes big molecules out of cells can't grab the manufactured one (wrong shape). But, I have Googled and haven't been able to find anything to support that theory.
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Old 04-14-2013, 01:41 PM   #9
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Well, I disagree about the importance of the MSG. Not saying that you have to use it or anything like that, but for the sake of the thread, I think people would be missing out if they left it out, or something like it - maybe a little Maggi seasoning with the egg. It increases the savoriness of foods, especially meats.
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Old 04-14-2013, 01:58 PM   #10
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Taxlady, re: garlic, ground or granular. I was told the difference in use is what it is being added to. Because the granular doesn't clump when being added to a hot liquid it is used then. When mixing with dry ingredients, garlic powder should work just fine. Hope this helps...as long as I'm right, that is.
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breadcrumbs, herbs, pork, recipe

Breaded Pork Loin Cutlets I have been trying to nail the seasonings for KFC chicken for years. Last night, I was preparing a seasoned breadcrumb coating for pork loin cutlets, and got the KFC taste. With the pork, it came out wonderful, and so, I have to share. Preheat your oven to 360' F Set up a breading station with two wide bowls, filled from left to right with the following; AP Flour, Egg Wash, and a shaker bag of Seasoned Breadcrumbs. The flour is unseasoned. The egg-wash is simply 1 large egg combined with a splash of milk. The breadcrumbs are seasoned like this: 1 cup breadcrumbs 1 tsp. dried oregano 1 tsp. dried basil 1/2 tsp. salt 1 tbs. ground pepper 1/2 tsp. MSG 2 dashes dried ginger 1/4 tsp. dried marjoram 1/4 tsp. dried thyme 1/2 tsp. celery seed 1/2 tsp. granulated garlic 1 tsp. paprika Combine well. Make sure the cutlets are moist. Dredge in the flour until evenly coated. Gently knock of excess flour. Place into the egg-wash and flip to completely coat. Place in shaker back and shake until evenly coated. Place on a foil-lined cookie sheet. Bake at 360' F for 30,minutes. Serve with your favorite sides.:chef:ade. The flavor is better than with chicken. Oh, and just as an experiment, I used left-over smashed spuds, seasoned with the same herbs and spices, with some left over ground beef, and a raw egg added, and made potato pancakes this morning. They also came out very good. I can see this flavor combination used for gravies, with lamb, veal, turkey, and chicken. I would think you could also make a seasoned flour, if you didn't want to use the breadcrumbs. Seeeeeya; Chief Longwind of the North 3 stars 1 reviews
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