Mock Kfc Spice Blend Recipes

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COPYCAT KFC™ ORIGINAL-STYLE CHICKEN



Copycat KFC™ Original-Style Chicken image

They said it couldn't be done-but dare we say our homemade version of KFC™ fried chicken is better than the original recipe? We start with a flavorful combination of 11 spices you already have in your pantry and combined them with flour and brown sugar to create the makings of that savory KFC™ crunch you crave. After that, it doesn't get any easier than dredging the chicken and frying it up in hot oil. If you've ever wondered how to make KFC™ chicken, the secret is here.

Provided by Macheesmo

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 17

1 tablespoon paprika
2 teaspoons onion salt
1 teaspoon chili powder
1 teaspoon black pepper
1/2 teaspoon celery salt
1/2 teaspoon dried sage
1/2 teaspoon garlic powder
1/2 teaspoon ground allspice
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1 1/2 cups Gold Medal™ all-purpose flour
1 tablespoon brown sugar
1 tablespoon kosher salt
1 whole chicken (2 breasts, 2 thighs, 2 drumsticks, 2 wings)
1 egg white
2 quarts neutral oil, for frying

Steps:

  • Preheat fryer to 350°F. Thoroughly mix together all spices.
  • Combine spices with flour, brown sugar and salt.
  • Dip chicken pieces in egg white to lightly coat them, then transfer to flour mixture. Turn a few times and make sure the flour mix is really stuck to the chicken. Repeat with all the chicken pieces.
  • Let chicken pieces rest for 5 minutes so crust has a chance to dry a bit.
  • Fry chicken in batches. Breasts and wings should take 12-14 minutes, and legs and thighs will need a few more minutes. Chicken pieces are done when a meat thermometer inserted into the thickest part reads 165°F.
  • Let chicken drain on a few paper towels when it comes out of the fryer. Serve hot.

Nutrition Facts : Calories 418.0, Carbohydrate 40.5 g, Cholesterol 27.8 mg, Fiber 2.5 g, Protein 15.4 g, SaturatedFat 2.5 g, ServingSize 1 Serving, Sodium 1495.4 mg, Sugar 2.6 g

COPYCAT KFC SEASONING RECIPE



Copycat KFC Seasoning Recipe image

This Copycat KFC Seasoning Recipe takes any chicken recipe from average to amazing!

Provided by Stacey

Categories     Condiments

Time 5m

Number Of Ingredients 11

2/3 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon basil
1/3 teaspoon oregano
1 teaspoon celery salt
1 teaspoon black pepper
1 teaspoon dried mustard
4 teaspoon paprika
2 teaspoon garlic salt
1 teaspoon ground ginger
3 teaspoon white pepper

Steps:

  • Whisk together ingredients in a mixing bowl.
  • Store in an sealed airtight container.

Nutrition Facts : Calories 4 kcal, Sodium 568 mg, ServingSize 1 serving

KENTUCKY FRIED CHICKEN SEASONING MIX



Kentucky Fried Chicken Seasoning Mix image

Make and share this Kentucky Fried Chicken Seasoning Mix recipe from Food.com.

Provided by Kat2355

Categories     Chicken

Time 50m

Yield 3 cups (slightly less)

Number Of Ingredients 10

2 tablespoons salt
2 cups flour
2 tablespoons pepper
4 tablespoons paprika
1 teaspoon garlic salt
1 tablespoon mustard, ground
1 tablespoon French thyme, ground
1 tablespoon sweet basil
1 teaspoon oregano, ground
1 tablespoon jamaica ginger, ground

Steps:

  • Mix all together.
  • Take pieces of chicken and dip in slightly beaten raw egg.
  • Roll in spices.
  • Fry chicken in oil.
  • Bake in foil,metal or glass pan in a 350F degrees oven for 45 minutes.

KFC ORIGINAL RECIPE CHICKEN (COPYCAT)



KFC Original Recipe Chicken (Copycat) image

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

1 premium quality fresh young roasting chicken, cut-up
2 quarts cold water
2 tablespoons morton lite salt
2 teaspoons Accent seasoning (optional)
5 teaspoons nonfat dry milk powder
1 1/2 tablespoons fine sea salt
2 teaspoons egg white powder (cornstarch okay)
1 teaspoon Accent seasoning (optional)
1/4 teaspoon garlic powder
5 teaspoons ground peppercorns (3 tsps black, plus 2 tsps white)
2 teaspoons ground dalmatian sage
1 1/2 teaspoons sweet paprika
1 teaspoon ground coriander
1 teaspoon ground ginger
1/2 teaspoon celery salt
1/2 teaspoon ground savory
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/4 teaspoon ground parsley
1/4 teaspoon ground vanilla bean
2 cups unbleached bread flour

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

BULK KFC ORIGINAL RECIPE SEASONING (COPYCAT)



Bulk KFC Original Recipe Seasoning (Copycat) image

My reverse-engineered recipe for replicating KFC's 'Original Recipe' chicken breading seasoning. Yields enough seasoning for 6 batches fried chicken or 12 batches Recipe #485514. Mix 1/2 level cup of this blend with 2 cups unbleached breading flour for frying one fryer chicken or up to 16 drumsticks. Follow Recipe #393795 for brining, preparation and frying instructions.

Provided by The Spice Guru

Categories     < 15 Mins

Time 15m

Yield 6 batches fried chicken, 36 serving(s)

Number Of Ingredients 16

2/3 cup nonfat dry milk powder
9 tablespoons fine sea salt
4 tablespoons egg white powder (cornstarch okay)
2 tablespoons Accent seasoning (optional)
1/2 tablespoon garlic powder
10 tablespoons ground peppercorns (6 Tbsps black, plus 4 tbsps white)
4 tablespoons dalmatian ground sage
3 tablespoons sweet paprika
2 tablespoons ground coriander
2 tablespoons ground ginger
1 tablespoon celery salt
1 tablespoon ground savory
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground parsley
1 1/2 teaspoons ground vanilla beans

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.
  • MEASURE the BASE MIXTURE and 11 SECRET HERBS AND SPICES into a large re-sealable container (this includes the prepared BARBECUE SEASONING recipe).
  • BREAK up any clumps (and dry milk powder) using the back of a spoon.
  • SEAL the container.
  • SHAKE container to mix well.
  • STORE container sealed and store in a cool dry place.
  • WHEN ready to use, measure 1/2 level cup of this mixture plus 2 cups unbleached breading flour into a large re-sealable container.
  • SEAL the container with flour and seasoning; SHAKE well until thoroughly combined.
  • FOLLOW link to Recipe #393795 for complete brining, preparation and frying instructions (skipping its STEP #3 since you've already done this).
  • ENJOY!

KFC SPICE BLEND



KFC Spice Blend image

Makes spices for brine and coating blend for about 1 2-3 lb chicken. Follow directions on other recipes for use. Yield is approximate. It is very slightly less than 1/3 cup.

Provided by dey99

Categories     < 15 Mins

Time 15m

Yield 1/3 cup

Number Of Ingredients 17

1 tablespoon ground sage
1/2 teaspoon garlic powder
2 teaspoons hickory smoke salt
2 teaspoons ground ginger
2 teaspoons ground coriander
1 teaspoon ground savory (winter savory)
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon parsley (chopped)
1/2 teaspoon ground marjoram
1/2 teaspoon vanilla beans (ground) or 1/2 teaspoon vanilla extract
1/4 teaspoon ground cardamom
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon onion powder
1/4 teaspoon ground turmeric

Steps:

  • Mix all ingredients together.
  • Store in ziploc.
  • Follow directions in other recipes.

Nutrition Facts : Calories 193.2, Fat 7.2, SaturatedFat 2.3, Sodium 33.1, Carbohydrate 36.6, Fiber 16.8, Sugar 2.5, Protein 6.5

MOCK KFC SPICE BLEND



Mock KFC Spice Blend image

I got this recipe years ago from a friend. Not sure where it came from but the whole family loves it. Stores for months....I usually make at least a double batch and keep in a glass sealer. I have prepared the spice mix for gifts as well!

Provided by rmorris3

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons salt
2 tablespoons celery salt
2 tablespoons dry mustard
2 tablespoons msg
2 tablespoons meat tenderizer
1 tablespoon seasoning salt
1 tablespoon poultry seasoning
1 tablespoon onion salt
1 tablespoon marjoram
1 1/2 tablespoons black pepper
2 teaspoons sweet basil
1 1/2 teaspoons paprika
1 1/2 teaspoons ginger
1/2 teaspoon thyme
1/2 teaspoon oregano

Steps:

  • Mix ingredients together well.
  • To use, combine two heaping tablespoons of the spice mix with one cup of flour.
  • Dip chicken pieces in egg and milk mixture, then roll in the flour and spice mixture. Use 1/4 cup milk per 1 egg
  • Brown chicken in oil, then bake at 350 for about 30 minutes.

Nutrition Facts : Calories 41.9, Fat 1.9, SaturatedFat 0.2, Sodium 3490.7, Carbohydrate 5.5, Fiber 2.2, Sugar 0.6, Protein 2

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