Kentucky Fried Chicken Recipes

KENTUCKY FRIED CHICKEN RECIPE

Steps:

• Mix together all the coating ingredients and place in a clean plastic bag. Dip each piece into beaten egg, then into the flour mixture in the bag. Coat the chicken completely with the flour mixture.
• Place the oil in a skillet and heat. Brown the chicken in oil slowly (225ºF if you are using an electric skillet), uncovered. Cover the skillet and continue to fry at a very low heat until the chicken is fully cooked, approximately 30 minutes. Check for doneness before removing the chicken from the skillet. It may need longer to cook on slow heat.
• Drain well on paper towels.

KENTUCKY DEEP FRYER FRIED CHICKEN RECIPE

Steps:

• Pre heat oil in deep fryer to 350°F.
• Mix all the ingredients except the oil, breadcrumbs, eggs, and chicken in a large bowl.
• Dip the chicken pieces in the egg and then turn them over in the breadcrumbs.
• Roll them in the spicy flour mixture.
• Heat the oil to 350 degrees F in a deep fryer and drop the chicken pieces in, one at a time with tongs careful not to splash hot oil.
• Fry the chicken for 12 to 15 minutes, until it is golden brown and cooked through.
• Drain on racks for 5 minutes.

KENTUCKY COLESLAW

Steps:

• In a large bowl, whisk the first 7 ingredients until combined. Add remaining ingredients; toss to coat. Refrigerate, covered, at least 2 hours and up to 3 days before serving.

GENUINE KFC SECRET RECIPE CHICKEN

Steps:

• Mix all dry ingredients, except breadcrumbs, well in a large bowl.
• Dip chicken pieces in beaten eggs.
• Then turn them over in regular bread crumbs.
• Finally plunge them in the flour-spices mixture.
• Heat oven to 350 degrees.
• Place chicken in a tray and cover with foil (shiny side out).
• Cook 40 minutes.
• Remove the foil then cook for another 40 minutes.
• Baste lightly with oil 5 minutes before the end.
• Let stand 5 minutes and serve.

KFC ORIGINAL RECIPE CHICKEN (COPYCAT)

Steps:

• NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT SEASONING) IS IN THE ACTUAL ORIGINAL RECIPE, BUT MAY BE OMITTED IF NECESSARY. EGG WHITE POWDER IS SOLD IN HEALTH FOOD STORES. YOU MAY SUBSTITUTE EGG WHITE POWDER WITH CORNSTARCH. FINELY GRIND REQUIRED HERBS AND SPICES SEPARATELY IN A CLEAN SPICE MILL OR COFFEE GRINDER. USE A PEPPER MILL TO MEDIUM-GRIND TELLICHERRY PEPPERCORNS. I RECOMMEND MCCORMICK BRAND TELLICHERRY BLACK PEPPER AND GROUND GINGER, SPICE ISLANDS BRAND GROUND SAGE AND CARDAMOM, SPICE APPEAL BRAND GROUND SAVORY, AND WILLIAMS-SONOMA BRAND GROUND TAHITIAN VANILLA BEAN. CHICKEN NOTES: DO NOT DOUBLE-BREAD CHICKEN SINCE IT PLACES AN EXCESS OF SODIUM AND SPICES ONTO FINAL PRODUCT AND COMPROMISES AUTHENTICITY (IF YOU INSIST ON DOUBLE-BREADING, DIFFUSE THE BREADING MIX FIRST BY ADDING A LITTLE MORE UNSEASONED FLOUR). BRINING BONELESS CHICKEN SHOULD BE DONE MUCH MORE QUICKLY (NO MORE THAN 45 MINUTES, TO AVOID OVER-SATURATION OF SALT). BONELESS CHICKEN COOKS MUCH MORE QUICKLY THAN BONE-IN CHICKEN (BE CAREFUL TO NOT OVERCOOK!). FRYING FAT NOTES: ALWAYS BEGIN WITH FRESH VEGETABLE OIL. AFTER USING LET IT COOL. FILTER, THEN REFRIGERATE TIGHTLY SEALED TO YIELD 6-12 FRYING BATCHES, REPLENISHING OIL AS NEEDED.
• RINSE and blot chicken; CUT chicken into 8 pieces (or 10 pieces with breast portions cut in half); MIX 2 quarts (8 cups) cups cold water with 2 tablespoons Morton Lite Salt (OR 2 tablespoons fine sea salt), and 2 teaspoons Accent seasoning in a large container with an accompanying lid, until dissolved; ADD chicken pieces; COVER and transfer to refrigerator; MARINATE chicken at least 4 hours in refrigerator. NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE MARINADE WITH CHICKEN, COVERED, OVER LOW HEAT UNTIL HEATED THROUGH, TURNING ONCE).
• MEASURE the BASE MIXTURE and 11 SECRET HERBS AND SPICES into a large re-sealable container; BREAK up any clumps (and nonfat milk granules) using the back of a spoon; SEAL the container with mixture; SHAKE to mix well; OPEN container and add the BREADING FLOUR (2 cups unbleached bread flour), then seal the container again; SHAKE well until thoroughly combined.
• REMOVE chicken from brine; PLACE one piece chicken at a time into the breading mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken until evenly and generously breaded; PLACE breaded chicken piece onto a rack to rest; REPEAT with remaining pieces chicken; ALLOW breaded chicken to absorb the breading for a few minutes before frying.
• ADD the manufacturer's recommended amount frying oil for deep-frying; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge).
• CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, 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); BLOT chicken lightly to absorb excess oil; PLACE cooked chicken into a large resealable container to steam (the steam will soften the breading for added Original Recipe authenticity. If you prefer crisp breading, skip this procedure).
• MAINTAIN frying fat temperature for each new batch and repeat the same cooking/steaming procedures for the remaining chicken.
• REHEAT chicken if necessary before serving in a microwave oven, using a reduced-power setting, as if reheating 2 frozen pastries, pausing in intervals to turn chicken for even heating if necessary.
• SERVE and enjoy!

KENTUCKY FRIED CHICKEN

Steps:

• In a small bowl combine the egg and milk.
• In a separate bowl, combine the remaining four dry ingredients.
• Dip each piece of chicken into the milk mixture until fully moistened. Roll the moistened chicken into the flour mixture until completely coated.
• Pour the oil into the pressure fryer and heat over medium heat to about 400.
• In groups of 4 or 5, drop the chicken pieces into the oil and lock the lid into place. When the steam begins shooting through the pressure release, set the timer for 10 minutes.
• After 10 minutes, release the pressure according to manufacturer's instruct ions, and remove the chicken to paper towels or a metal rack to drain.
• Repeat with remaining chicken.
• TIDBIT: If you prefer not to use MSG, you may substitute an additional 1/2 TBS. of salt. Be aware however that using MSG produces the best clone of KFC's fried chicken.