\n
![\"\"](\"https:\/\/ethnojunkie.com\/wp-content\/uploads\/2020\/05\/MMPD7816.jpg\")
<\/a>\nThe seasoning packet shouted \u201cKentucky\u201d in eye-catching, bright red, bold, decorative brush script underscored by a tiny legend that whispered \u201cFried Chicken Seasoned Flour\u201d as if to subtly continue the thought. Beneath that, however, it was the \u201cTepung Bumbu Ayam Goreng\u201d that caught my eye; I was in a Southeast Asian market in Queens (where else?) so I was hooked. Since then, it\u2019s been perched on a pantry shelf along with so many other this\u2019ll-keep-forever-so-there\u2019s-no-hurry-to-use-it-right-away items, but if ever there was a time to frolic in the kitchen, it\u2019s now.<\/p>\n
Let\u2019s get the first question out of the way: \u201cDoes it taste like Kentucky Fried Chicken?\u201d Hell, Kentucky Fried Chicken doesn\u2019t taste like Kentucky Fried Chicken anymore since they changed the recipe. The seasoning blend was modest, but not objectionable. I prepared it using dark meat chicken in a familiar nugget configuration and resisted the urge to tweak the seasoning (until the second batch).<\/p>\n
Which international cuisine should I fiddle with next? Where “Kentucky” fried chicken is not from Kentucky. Read on…. Continue reading <\/a>
\nTo their credit, they got the wheat flour\/tapioca flour\/rice flour balance just right: the chix was crispy on the outside, juicy on the inside. And since I had everything I needed to make it, that\u2019s my own Indonesian nasi goreng (fried rice) on the side.<\/p>\n
\n
\n
\nStay safe, be well, and eat whatever it takes. \u2764\ufe0f
\n
\n <\/p>\n","protected":false},"excerpt":{"rendered":"