The Kentucky Fried Chicken Marinade Recipes

KENTUCKY GRILLED CHICKEN

Steps:

• In a small bowl, combine the first five ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate the remaining marinade for basting., Drain and discard marinade from chicken. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. , Place chicken breast bone side down and grill, covered, over indirect medium heat until a thermometer reads 170°, basting occasionally with reserved marinade, 20 minutes on each side.

DEEP-FRIED MARINATED CHICKEN

Steps:

• Make ginger juice by grating the ginger and squeezing the gratings in a cloth to extract the juice. There should be about one tablespoon.
• Mix ginger juice and all other marinade ingredients in a bowl.
• Cut chicken, with skin, into generous bite-sized pieces.
• Add chicken pieces to marinade and mix thoroughly with your hands. Marinate 30 minutes.
• Bring a generous amount of oil to medium temperature (340 degrees) in a heavy-bottomed pot or deep-fryer.
• Drain the marinade from the chicken and dust the chicken lightly with flour. Use your hands to toss and coat individual pieces thoroughly. Let coated chicken rest for two to three minutes.
• Slide chicken into hot oil, a few pieces at a time. Turn and separate individual pieces as they deep-fry. Skim the oil occasionally. As the chicken is finished, remove and drain on absorbent paper toweling. Keep hot.

NEXT LEVEL FRIED CHICKEN

Steps:

• To make the spice mix, combine all the ingredients. Whisk the milk with the vinegar, egg, ½ tsp salt and 1 tbsp spice mix in a bowl or deep plastic container to make the buttermilk marinade. Open the chicken thighs and put between two pieces of baking parchment, then flatten using a rolling pin. Transfer to the marinade, then cover and chill for 4 hrs, or overnight.
• Make the coating by combining the flours and turmeric with most of the remaining spice mix (reserving 1 tsp) and a generous pinch of salt. Drain the chicken thighs, reserving the marinade. One by one, dredge each thigh in the flour, then dip in the reserved marinade, then dredge again in the flour, pressing on as much as you can to coat. Transfer the coated thighs to a large plate.
• Heat a 10cm depth of oil in a shallow saucepan or deep-fat fryer until it reaches 175C. Lower two or three of the thighs in at a time and fry undisturbed for 3 mins, making sure the temperature doesn't drop below 160C (it should stay at about 170C). Flip the thighs, then fry for another 2-3 mins until deeply golden and crisp on both sides. Lift the chicken out and transfer to a tray lined with kitchen paper to drain, then put on a rack and keep warm in a low oven while you fry the remaining thighs.
• When all the chicken has been fried, combine the reserved spice mix with 1 tbsp flaky sea salt and sprinkle over the chicken to serve.

(COPYCAT) KENTUCKY FRIED CHICKEN MARINADE

Steps:

• Mix above marinate and soak the chicken in it for 24 hours under refrigeration.
• The Original Recipe is not packaged in three different places.
• The way it is cooked and the process makes it taste like it has eleven herbs and spices when in reality there is not.
• The way it is done in the restaurant is using dried eggs and milk in the flour along with box of breading, salt and the seasoning bag and a bag of breading flour.