KFC CHICKEN
http://www.easydinnerrecipes.ca/ Colonel Sander's 11 herbs secret finally gets revealed. This recipe is as close as it gets to the original chicken.
Provided by tastetester 2
Categories Chicken Thigh & Leg
Time 35m
Yield 1 chicken, 4 serving(s)
Number Of Ingredients 14
Steps:
- Sift together all the coating ingredients and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.
- Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil.
KFC OVEN BAKED "FRIED" CHICKEN TENDERS
Crunchy and perfectly seasoned, it really does taste like KFC! It is a mash up of my own recipe, the "11 Secret Herbs and Spices" from the Homemade KFC recipe by Every Nook & Cranny, and the coating recipe from this Best Baked "Fried" Chicken by Carlsbad Cravings.. Marinating makes the chicken extra juicy but if you don't have time to marinate, this is still worth making! (See Note 3) PS I know it looks like a lot of salt but it's not overly salty, it's KFC level salty. Reduce salt and/or celery salt if desired.
Provided by Nagi | RecipeTin Eats
Categories Dinner
Time 40m
Number Of Ingredients 19
Steps:
- Combine the Spice Mix in a bowl.
- Place 1 tbsp of Spice Mix in a ziplock bag with the chicken and buttermilk. Set aside to marinate for at least 2 hours, preferably 3 but ideally overnight.
Nutrition Facts : ServingSize 229 g, Calories 465 kcal, Carbohydrate 25.4 g, Protein 53.4 g, Fat 16.5 g, SaturatedFat 4.2 g, Cholesterol 145 mg, Sodium 563 mg, Fiber 2.7 g, Sugar 2.7 g, UnsaturatedFat 12.3 g
WW 5 POINTS - KFC TENDER ROAST CHICKEN
Make and share this Ww 5 Points - Kfc Tender Roast Chicken recipe from Food.com.
Provided by mariposa13
Categories Whole Chicken
Time 32m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375.
- Prepare the spice blend by combining the ingredients in a small bowl.
- Place the chicken pieces onto a baking sheet, skin side up. Bake for 20 minute Remove the chicken from the oven and cool for 5-10 minute.
- When you can handle the chicken, remove the skin, sprinkle the entire surface with a light coating of the spice blend and replace on the baking sheet. Bake 10 min more or until done.
- 5 Points per serving (6 ounces).
Nutrition Facts : Calories 160.1, Fat 11.7, SaturatedFat 3.3, Cholesterol 53.5, Sodium 340.7, Carbohydrate 0.5, Fiber 0.2, Protein 12.6
WW 5 POINTS - ORANGE CHINESE CHICKEN
Make and share this Ww 5 Points - Orange Chinese Chicken recipe from Food.com.
Provided by mariposa13
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large nonstick skillet over medium-high heat.
- Season both sides of chicken with salt and pepper; add chicken to skillet and cook until golden, flipping once, about 2 minutes per side.
- Drain oranges and reserve 1/4 cup liquid.
- Add oranges with reserved liquid to skillet and simmer 2 minutes.
- Whisk together broth, soy sauce and cornstarch in a small bowl; add mixture to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes more.
- 5 Points per serving. Yields 1 piece of chicken and about 1/4 cup of sauce per serving.
Nutrition Facts : Calories 217.2, Fat 3.8, SaturatedFat 0.7, Cholesterol 65.8, Sodium 303, Carbohydrate 18.9, Fiber 0.8, Sugar 16.6, Protein 26.9
MERMAID'S TENDER ROAST CHICKEN
This is one of my newly adopted recipes. This is Mermaid's original description: The most tender, juicy chicken anywhere. My mom has made this for years. Great with baked potatoes and veggie.
Provided by riffraff
Categories Whole Chicken
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325.
- Place 1 tablespoon oil on the bottom of glass pan.
- Thoroughly clean chicken, removing all excess from cavity.
- Put 1 tablespoon oil on a paper towel and lightly rub the chicken down with oil Salt and pepper the skin.
- Insert 1 tablespoon butter, garlic and some chopped onion into cavity.
- Place the chicken on it's back and insert one tablespoon of butter between the skin and the breast, for each breast.
- (You have to kind of pull the skin a little to get the butter underneath it. This is what causes the chicken to be so tender and juicy.) Cook for approx 2 hours, basting every 30 minutes if possible.
Nutrition Facts : Calories 782.6, Fat 61.9, SaturatedFat 19.6, Cholesterol 236.8, Sodium 276.6, Carbohydrate 3.1, Fiber 0.5, Sugar 1.2, Protein 50.7
BETTER THAN KFC CHICKEN
I love this recipe so much. My entire family can never get enough. This recipe came from me after experimenting alot. It is so good and I know you all will love this when you try it. I love Kfc, but I love this alot more. I love this recipe on thighs. the chicken seasoning, i can only find this kind at a sav- a-lot. I've tried others but this one is the best to use. I use the pork flavor shake and bake because of the wangy taste it gives and it is better than the chicken kind. I also like to take a fork and knife and keep piercing the chicken until all the blood has cooked out..
Provided by lilmiss_91271
Categories Chicken Thigh & Leg
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- put oil in skillet and set to medium heat, mix or place all ingredients in your shake and bake bag,except for chicken. mix really good. add a couple of pieces at a time and shake well. Add to your hot skillet. fry each side till good and brown, then sprinkle heavily each side with the chicken seasoning, turn your heat down and cook till done. On your last 2 turnings of chickens sprinkle the chicken seasoning again.
Nutrition Facts : Calories 539.1, Fat 54.7, SaturatedFat 8.2, Sodium 1070.8, Carbohydrate 12.1, Fiber 0.6, Protein 1.6
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- Preheat oven to 425 degrees. Line a 9” x 11” brownie pan with 2 layers of aluminum foil (lay in both directions).
- Toss together potatoes, carrots, parsnips, onion, olive oil, 2 tsp kosher salt, and 2 tsp fresh rosemary in a bowl. Spread across pan.
- Rub chicken all over with lemon juice and remaining 1 tsp rosemary/ 2 tsp kosher salt. Prick holes with a fork all over lemon and stuff inside cavity of chicken. Place chicken in pan, breast side down over vegetables mixture and cook for 30 minutes. Remove from oven and use tongs or two spoons to flip chicken breast side up. Stir vegetables and return to oven for an additional 45 minutes or until a thermometer placed in chicken thigh registers at 180 degrees. Remove from oven and let rest for 10 minutes before carving.
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