KFC FRIED CHICKEN
Recreate KFC Fried Chicken at home with this copycat recipe.
Provided by Stephanie Manley
Categories Main Course
Time 1h
Number Of Ingredients 17
Steps:
- Cut the chicken into breast, thigh, leg, and wing pieces.
- In a shallow bowl, mix together the flour and all of the seasonings.
- In a large bowl, add buttermilk and beaten egg. Stir or whisk to combine.
- Add the chicken pieces to the buttermilk mixture.
- Soak the chicken for about 30 minutes.
- Place a wire rack on top of a baking sheet.
- To bread the chicken, remove the chicken from the buttermilk and shake off excess.
- Place each piece into the flour mixture.
- Coat the chicken fully and then shake off all of the excess flour.
- Place the chicken onto the wire rack.
- Bread all of the chicken. The breaded chicken should rest for about 15 minutes before frying.
- Heat oil to 350 degrees in a deep fryer. If you do not have a deep fryer you should use a Dutch oven and fill it half full of vegetable shortening. If you are using a Dutch oven, use a thermometer to make sure the temperature is maintained at 350 degrees. If the temperature drops too low, the breading will become greasy.
- Cook the chicken in 2 or 3 batches. The breasts and thighs will take about 15 to 18 minutes to cook. The wings and legs will take about 12 to 13 minutes to cook.
- Drain the fried chicken on a clean wire rack on top of a baking sheet.
Nutrition Facts : Calories 168 kcal, Carbohydrate 31 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 24 mg, Sodium 3241 mg, Fiber 3 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
KFC ORIGINAL RECIPE CHICKEN
KFC Original Recipe Chicken uncovered by a food reporter from Colonel Sander's nephew and republished with all 11 herbs and spices to make picture perfect KFC chicken at home!
Provided by Sabrina Snyder
Categories Main
Time 1h45m
Number Of Ingredients 17
Steps:
- Add the spices to a small food processor until they're all uniform in size and the thyme, basil and oregano aren't larger in size anymore.
- Add the flour in a bowl with all the herbs and spices and mix with a whisk.
- In a second larger bowl add the buttermilk and egg together and whisk until combined.
- Add the chicken to the buttermilk mixture for 20-30 minutes.
- Remove chicken from the buttermilk soak and let any excess buttermilk drip off.
- Dredge the chicken pieces in the flour mixture on all sides, then shake off the excess coating.
- Let it rest on a cookie sheet for 20-30 minutes.
- Add oil to a deep fryer or a large pot that is at least 5 inches high so that the chicken can be fully submerged.
- Heat the oil to 350 degrees and fry in small batches for 15-18 minutes.
- Remove the chicken from the oil and add to a drying rack on top of a clean cookie sheet.
- If you add it to a paper towel or newspaper the bottom of the chicken will steam from the heat and become soft.
Nutrition Facts : Calories 729 kcal, Carbohydrate 59 g, Protein 46 g, Fat 33 g, SaturatedFat 9 g, Cholesterol 190 mg, Sodium 6613 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
EASY COPYCAT KFC CHICKEN RECIPE
We set out to make copycat KFC chicken, and it was easier than we thought to make fried chicken that tasted as good as what you'll find at KFC.
Provided by Lindsay D. Mattison
Categories main course, dinner
Time 1h
Number Of Ingredients 17
Steps:
- In a large bowl, combine the flour with the herbs and spices and set aside.
- Meanwhile, in another large bowl, whisk together the buttermilk and egg, mixing until they're well combined.
- Add the chicken to the buttermilk bowl and toss to coat. Cover the bowl lightly with plastic wrap or a lid and let it sit for 30 minutes, or as long as overnight. If marinade times exceed 30 minutes, place the bowl in the refrigerator.
- Meanwhile, preheat the oven to 175 degrees Fahrenheit. Line a baking sheet with aluminum foil. Set an oven-safe wire cooling rack inside the sheet and set aside.
- In a large Dutch oven, heat about 3 inches of oil. If you're using an electric tabletop fryer, fill the unit to its MAX line.
- Preheat the oil to 350 degrees over medium-high heat, using a deep-frying thermometer to check the temperature. When the oil reaches 350 degrees, reduce the heat to medium-low.
- Remove a chicken piece from the buttermilk, allowing any excess liquid to drip off. Place the piece in the flour mixture and press down firmly, allowing the flour to adhere on all sides. Shake off any excess flour and carefully drop the chicken into the hot oil. Continue dredging chicken until the fryer is full but not overcrowded; you should be able to fry three to four pieces at a time.
- Cook the chicken for about 12 minutes, turning halfway through, until the crust turns an appealing golden brown color.
- Transfer the chicken pieces to the prepared baking sheet and place it in the oven.
- Allow the oil to return to temperature before adding more chicken. Repeat the dredging and frying process with the remaining pieces of chicken.
- When all the chicken is fried, let the pieces sit in the oven until each reaches an internal temperature of 165 degrees.
- Sprinkle each piece of chicken with a few shakes of MSG before serving. If you're unsure about food additives like MSG, feel free to skip the extra seasoning.
Nutrition Facts : Calories 1594 calories, Carbohydrate 65 g carbohydrates, Cholesterol 267 mg cholesterol, Fat 118 g fat, Fiber 7 g fiber, Protein 69 g protein, SaturatedFat 19 g saturated fat, ServingSize 0 g, Sodium 1232 mg, Sugar 4 g, TransFat 1 g
COPYCAT KFC RECIPE
Steps:
- Gather the ingredients.
- Combine the egg and buttermilk in a large bowl. Soak the chicken pieces in the mixture.
- Put the flour in a separate bowl and whisk in all 11 herbs and spices-salt, sage , pepper, paprika, oregano, onion salt, marjoram , dried basil, chili powder, garlic powder , and MSG seasoning.
- Remove the chicken from the buttermilk mixture, letting the excess drip off. Roll the chicken in the seasoned flour until completely covered.
- Add the lard to a Dutch oven or pressure fryer and heat to 365 F. Be sure to follow the manufacturer's directions if using a pressure fryer.
- Using a utensil, lower 4 pieces of the chicken into the hot oil, and if using a pressure fryer, lock the lid in place. Be careful not to burn yourself with the hot oil.
- Allow to fry for 8 to 10 minutes, until the chicken turns golden brown and thoroughly cooks.
- If using a pressure fryer, release the pressure according to the manufacturer's directions. Then, remove the finished chicken to paper towels or a metal rack to drain.
- Repeat with the remaining 2 pieces of chicken.
- Serve and enjoy.
Nutrition Facts : Calories 868 kcal, Carbohydrate 21 g, Cholesterol 254 mg, Fiber 2 g, Protein 67 g, SaturatedFat 18 g, Sodium 3412 mg, Sugar 2 g, Fat 56 g, ServingSize 6 pieces (6 servings), UnsaturatedFat 0 g
KFC ORIGINAL RECIPE CHICKEN (COPYCAT)
My reverse-engineered recipe for replicating KFC's 'Original Recipe' chicken at home. Yields 8-10 pieces whole fried chicken, or up to 16 drumsticks. For a bulk mix seasoning for quick and easy breading, use Recipe #453973. PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!
Provided by The Spice Guru
Categories Chicken
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 21
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!
Nutrition Facts : Calories 438.1, Fat 13.2, SaturatedFat 3.6, Cholesterol 54.1, Sodium 2701.2, Carbohydrate 55.3, Fiber 3.4, Sugar 2, Protein 23.5
KFC EXTRA CRISPY (COPYCAT)
After he perfected his original he made a crispy recipe that was marinated first then fried the conventional way. This one is double dunked into the coating to give it its great taste.
Provided by JustaQT
Categories Chicken
Time 25m
Yield 1 whole chicken
Number Of Ingredients 11
Steps:
- Trim any excess skin and fat from the chicken pieces.
- Preheat the shortening in a deep-fryer to 350 degrees.
- Combine the beaten egg and milk in a medium bowl.
- In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG).
- When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off.
- Working with one piece at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, then the egg and milk mixture again, and then back into the flour.
- Be sure that each piece is coated very generously.
- Stack the chicken on a plate or cookie sheet until each piece has been coated.
- Drop the chicken, one piece at a time into the hot shortening.
- Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown.
- You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly.
- Remove the chicken to a rack or towels to drain for about 5 minutes before eating.
- Note: I suggest (CopyCat) Kentucky Fried Chicken Marinade #75408.
Nutrition Facts : Calories 13006.6, Fat 1315.5, SaturatedFat 334.9, Cholesterol 565.2, Sodium 6377.4, Carbohydrate 204.2, Fiber 7.3, Sugar 0.9, Protein 126
KFC COPYCAT CHICKEN
This fried chicken is a homemade version of the KFC fried chicken I just love it I mean come on who doesn't like fried chicken.
Provided by enderspartan828 the
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put the eggs and the milk into one bowl and mix them.
- Put the flour, garlic, powder, onion powder, salt, pepper, and paprika into a bowl and mix.
- Take the chicken with the skin on it and dip it into the egg wash (an egg wash is milk and egg mixed).
- Then dip it in the flour.
- Then dip it in the egg wash one more time.
- Then dip it in the flour one more time.
- Heat the oil in a pot (test the oil by putting a piece of egg wash and flour into it if it sizzles and rises to the top that means the oil is hot enough for the chicken).
- Put the chicken into the oil and cook it for 15 mins.
- When the chicken is golden brown its good if not cook it more.
- Enjoy.
Nutrition Facts : Calories 2006.5, Fat 175.5, SaturatedFat 24.8, Cholesterol 156.4, Sodium 1877.7, Carbohydrate 83.9, Fiber 8.3, Sugar 2.2, Protein 30.8
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