Copycat Tex's Chicken v1

On Saturday, I served up Tex's Chicken for dinner. I've been having it quite regularly (on Wednesdays) since term started, but the boys haven't had it since ... last year, I guess. It inspired Justin (or something to that effect :P) to give another try of his Justin's Fried Chicken, which he had been serving up regularly about a month ago. Only this time, he had the specific aim of replicating the Tex's chicken powder, instead of just making the chicken crispy. So, here we go. :)

What you need:
3 pieces chicken thighs

1 cup plain flour
1 tablespoon bicarbonate of soda
1 tablespoon garlic powder
1/2 teaspoon salt
1 tablespoon white pepper
1 tablespoon black pepper
1 teaspoon dried mixed herbs
2 teaspoons cayenne pepper

Milk

What you do:

1. Mix all the dry ingredients together in a large bowl (or a resealable plastic bag).
2. Dip the chicken pieces in the milk and toss in the bowl to coat with the flour mixture (or add into bag and shake around until properly coated).
3. Bake in a 180 C oven for about 40 minutes or until cooked through.

Just so you know, the ingredient list on Tex's chicken says: Wheat flour, salt, flavour enhancer E621 (which is MSG), black pepper, sage, celery seed, white pepper, cayenne pepper, garlic powder, nutmeg, onion powder, rusk, raising agents. So Justin had almost everything except the MSG, celery seed, nutmeg, onion powder and rusk. Which is almost half the ingredient list. But still, close enough, I guess. (He got the sage from the mixed herbs. Not *quite* the same, but again, close enough).

When the chicken was cooking in the oven, I have to say that it had a vague Tex's chicken smell. Very very close, but not quite as strong. Still smelled really good though. :D So I was quite looking forward to actually tasting the chicken. But that's when the problems started. :P

Well, actually, just one BIG problem. Justin has always been a little wary of salt and how much he uses. This is a good thing, I guess, and really quite healthy, but not the idea you should have in your head when you're trying to replicate Tex's chicken. I'm *very* sure that it has a lot of salt in it. In fact, they "warn" you that for best results, DO NOT USE WITH SALT. I made that mistake in my first year (hey, chicken goreng powders are usually bland!) and the resulting chicken was very salty. :P So yeah. If he ever wants to get close to the real thing, he should definitely be more liberal with the salt.

Adding in the rest of the ingredients might also be a very good idea (hence, the version 1 tagged to this). The chicken was nice, I liked it, but it lacked that *oomph* factor. :P Justin thinks it might be the nutmeg, but I think the rest of the ingredients would count as well. That said, Justin's "fast food" chicken are slowly getting better, hehe. Last time, his chicken had a slightly bitter taste (no idea where it came from) but this time the chicken was golden and crispy and very pretty, if a bit bland.

And so, look forward to version 2~! :D

Quote of the day: The most casual examination will reveal the fact that all the jokes about the horrible results of masculine cooking and sewing are written by men. It is all part of a great scheme of sex propaganda.