An adaptation of a traditional English recipe.

Kentucky Kernel Chicken Gravy

Heat pan to medium heat and sift some Kentucky Kernel onto heat, allow flour to brown but not burn. Add 2-3 tblsp bacon fat and stir in with KK.
Add 1 cup chicken broth and bring to boil.
Add 2 tblsp corn starch
Add 2-3 tblsp Kentucky Kernel as it thickens.
Optional: Add ½ cup whole milk for color and thickness.
Optional: Add Kentucky Gold Gravy Booster Bits.
For beef gravy, substitute beef broth for chicken broth.
The juices from a chicken, roast or turkey being cooked can be substituted for broth as long as you use a broth-er and Separate out the fat from the juice. This is the ideal method but leads to a time crunch in preparation during cooking.

Kernel Gold Gravy/Sauce Booster

After frying a few meals of fried chicken or fish you will begin to collect the most impressively wonderful little bits of Kentucky Kernel at the bottom of your fryer. DON'T toss this out!
Drain fryer oil through a strainer (coffee filter, paper towel to catch ‘bits’)
Let oil completely drain and allow filter to dry out.
When the brown bits are dry and crumbly add to plastic bag and freeze.
Once you've collected ¼ to ½ cup of bits, add them to your gravy the next time you cook.
One taste and you'll wonder why you never did this before.

Challenge: Tell me three ingredients that normally would clash. I will develop a recipe using them and post it here.

I've been having fun making a range of pudding flavours

I've been having fun making a range of pudding flavours

Parisian Essence is used to darken gravy.

Mabel B's Perfect Fried Chicken
Use Kentucky Kernel to coat chicken.

This is my Nanny's recipe for fried chicken dinner. It's a process, and you'll wonder why you are doing it all, until you taste it. Then you'll wonder why you never did before. So here's her process beginning the day before the meal. Yes, the day before. Don't skip this step!

Process the chicken(s). If you must buy it from the store, that is permitted. But we will judge.
Clean the chickens and soak in buttermilk overnight.
The day of the cook peel off a pack of bacon into individual strips. For extra flavor, lightly dust each slice with Kentucky Kernel.
Heat TALLOW. (If you use anything else, Nanny will haunt you forever. If you use canola oil, expect a shoe to come flying at you when you aren’t paying attention. AND expect sub-par toxic fried chicken.) 400 degrees.
Insert individual strips of bacon and let them cook until done. Remove bacon, set aside. A feather light dusting of KK will help the bacon maintain its shape while cooking and add beautiful seasoning to the bacon.
First dusting of chicken, coat thoroughly while bacon cooks. Allow Kentucky Kernel to moisten, then dip into mixture of egg whites and equal parts water. Cover completely.
Add second dusting of Kentucky Kernel OR KK bread crumbs using above recipe. Both methods are delicious but have different textures.
Gently place chicken in oil and let the oil seal in the juices as chicken cooks.
Complete recipe for KK gravy and have ready to use.
Optional: either crumble bacon into gravy or place in fridge for breakfast tomorrow. At this point in reading, your mouth should be watering. If it isn't, check your pulse for signs of life.
Eat and resist the urge to get angry at those who fried chicken for you before any other way.
Save the little bits for gravy next time when you drain the oil.

*In 1998, we ran across a seasoned flour mix called Kentucky Kernel. And I thought like a lot of people do that this was THE KFC recipe. And, it is not. in fact Kentucky Kernel is 90 years older than Col. Sanders so when he ate fried chicken, what do you think he was using? We fell in love with the flavor of chicken, fish, shrimp, and gravies it makes. It is versatile, delicious and we treat it like 'golden flour'

For purposes of recipes, you can call me Uncle Krumb!

Tips for Using Kentucky Kernel in the South

These are just some observations I have made after 20 years of cooking with Kentucky Kernel Seasoned Flour. They are not entirely necessary, but they will help you cook a more genuine Southern meal.

Tallow is the best frying oil for the Kernel. If you want a good southern chicken fry, tallow will produce the best results. In second place, is peanut oil. I personally never use vegetable oil and I would prefer a day of fasting to EVER using canola oil.
The first dusting of the food in the Kentucky Kernel applies the seasoning lightly, shake off excess and freeze remaining KK so it can be used again. If you prefer a more intense flavor with KK take the dusted food and dip in solution of egg whites and equal parts water. (The yolk makes the oil frothy which affects the oil greatly.) Reintroduce food into KK and coat again. Allow coated food to “rest” a moment while the coating is allowed to absorb moisture from the egg whites and food. You don't want a thick layer of coating because thickness doesn't make it crispy, just dense.
Crispy food comes from the method of cooking, not the coating. Consider the method of that restaurant I heard about once. See, some of their customers preferred crispy chicken, others preferred the original recipe. It's the same coating there for both. Its the same pieces of chicken, the same oil. How it's cooked makes the difference. Original is cooked using pressure fryers. Extra crispy is cooked in a regular fryer. If you need the extra crunch without affecting the balance of seasonings in KK add 1 to 2 tblsp of corn starch to one 11 ounce box of Kentucky Kernel. Sift thoroughly.
Batter frying with Kentucky Kernel. I enjoy batter fried chicken and fish as much as the next guy but batter frying wrecks the oil and turns it foamy. (It's the egg yolks and sometimes milk.) So I use a mixture of egg whites with equal parts water as my ‘batter’ to ensure I can cook more small meals during the month instead of 30 pieces of chicken in one session. When I do use whole milk and egg batter I do it for one to two large meals, then dispose of the oil. And yes the batters for chicken are different from the batters for fish, shrimp and veggies.

Tips for Using Kentucky Kernel in the North

Move to the South.
Develop respectable drawl.
Call us, we are here to help recovering Northeners.
Remember, it's not your fault you're there.

These are recipes I have made, enjoyed and now share with you.

I enjoy experimenting with ingredients

Thank you for the invite to your group. Can we also post some of our own favorites?

peanut Butter Shortbread Cookies

MURG MAKHANI
A classic Indian-style butter chicken gravy with cashews:

Ingredients (4 SERVINGS)

500–750 g chicken (marinated)

2 tbsp butter

1 tbsp oil

1 onion, sliced

3 tomatoes, chopped

10–15 cashew nuts, soaked in hot water for 20 minutes

1 tbsp ginger-garlic paste

1 tsp Kashmiri chilli powder

1 tsp coriander powder

½ tsp cumin powder

½ tsp turmeric

1 tsp garam masala

1 tsp kasuri methi (crushed fenugreek leaves)

Salt to taste

¼–½ cup fresh cream (optional)

Fresh coriander


Method

1. Cook the onion, tomatoes, ginger-garlic paste, and soaked cashews together until the tomatoes are soft.


2. Let the mixture cool slightly, then blend it into a smooth gravy.


3. Heat butter in a pan and cook the blended gravy for 5–10 minutes until it thickens and the butter begins to separate.


4. Add the spices and the marinated chicken. Cook until the chicken is tender.


5. Stir in the crushed kasuri methi, a little cream if desired, and finish with a small knob of butter.



The cashews give the gravy its silky texture and mild sweetness, while the butter provides richness and the kasuri methi gives butter chicken its signature aroma.

thank you for the invite Michael

HI thanks for the invite