Baked Fried Kentucky Chicken Food

KFC OVEN BAKED "FRIED" CHICKEN TENDERS

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.

OVEN FRIED CHICKEN - IS IT KFC?

Steps:

• Start with trimming two skinless boneless chicken breasts. Try to use breasts of about the same size. If thick, flatten to 3/4 inch thick with a meat mallet or heavy pan.
• Mix 2 cups buttermilk or milk. The original recipe in the Tribune used an egg in the marinade. I no longer use it but you can if you want. Add the chicken and allow to marinate in the refrigerator for 30-60 minutes.
• Preheat oven to 375° convection or 400° conventional. Mix the 11 spices with the flour.
• Prepare an oven-safe pan with 2 teaspoons vegetable oil. Remove chicken breast one at a time, allowing the excess marinade to drain off. Dip in the spice/flour mix, cover completely, shake to remove excess, and on a rack.
• Allow to sit for 20-30 minutes. This will help the coating to stick. Give any of the coating on the breasts that looks dry a light spray of PAM and move into pan with melted butter.
• Bake until internal temp of 165°, about 35-40 minutes. Cooking time will vary some due to oven variations, the size, and thickness of the chicken, and the pan used.
• If you want gravy, remove chicken from pan. Mix 1 cup of chicken broth with 4 tablespoons flour either by whisking or in a shaker. Over medium-high heat, add 1 more cup of chicken broth to the pan and bring to a boil. Slowly add the flour mixture while whisking continuously until thickened and then a few more minutes. If some of the breading come off the chicken, leave it in the gravy for extra flavor.

MY OVEN FRIED CHICKEN (KFC COPYCAT)

Steps:

• Place the chicken parts with the skin on in a plastic bag and pour the buttermilk in to coat. Squeeze the air out of the bag and seal. Massage the chicken and buttermilk with your hands to coat evenly and allow to marinate in the refrigerator for 30 minutes minimum up to several hours.
• Preheat your oven to 425°F. In a medium sized bowl using a whisk, mix together the flour, Panko, baking powder and 11 herbs and spices. Set aside.
• Place a 13x9" baking dish in the oven to get hot for at least 15 minutes (See Note 2). While pan is heating up remove the chicken from the buttermilk, shaking off excess, and dredge in the seasoned flour mixture (See Note 3), coating on all sides with one hand.
• Add the melted butter to the heated baking dish and arrange the chicken pieces on top with plenty of room on each side so they "fry" not "steam".
• Bake for 12 minutes, uncovered. Turn the chicken pieces over and bake another 12 minutes or until internal temperature reads 165°F depending on the size of your chicken. (See Note 4) Remove from oven and allow to rest 5 minutes and then serve.

CHATTERTON OVEN BAKED KFC CHICKEN

Steps:

• Pat chicken completely dry inside and out (avoid washing regarding salmonella contamination concerns); remove innards and set aside
• Make a cut in skin between leg and breast; push the leg away from body and leg-joint should pop open
• Cut legs away through the joint; repeat on other leg
• Cut through middle joint of leg to separate into a thigh and a drumstick
• Find wing tip joint and cut through it; remove tips and set aside with stock bits
• Remove back piece by cutting along each side of back under where leg was, between fine bones
• Fold back piece over to expose bone joint and slice through to remove; set aside with soup stock bits
• Find base of neck with fingers; use kitchen sheers to cut off neck at base (may take two cuts) and remove aside with soup stock bits
• To remove backbone, use poultry shears to cut along each side of backbone; remove and set aside with soup stock bits
• Lay breast side down, bone side up; cut breasts in half through breastbone by holding tip of large knife on board; push back of knife down and cut or slice through breastbone
• Determine half way point in one breastbone to divide into 2 equal portions; hold tip of large knife on board, push back of knife down and cut or slice through breast producing 2 equal portions
• Repeat with second breast; set aside and note that there are now 8 similar sized pieces of chicken ready to prepare for recipe
• Preheat oven to 425; rub olive oil evenly onto each chicken piece and lightly season each piece with fine salt
• Mix all dry rub ingredients together; dredge oiled chicken well to coat
• Prepare baking sheet by covering with parchment paper and setting rack on top of sheet to enable chicken pieces to drip onto paper below
• Place dredged chicken on rack over parchment covered or foil-lined baking sheet; bake for 45 minutes until skin is golden and crisp
• Remove from oven and serve immediately

KFC STYLE BAKED FRIED CHICKEN

Steps:

• Soak thawed chicken strips in a bowl of milk for 20-30 minutes.
• Preheat oven to 400 degrees.
• Mix dry ingredients in a gallon size Ziploc or large bowl.
• Melt butter and spread in bottom of 9x13 pan.
• Shake excess milk off chicken and completely coat with seasoning mix by either shaking in the Ziploc bag or dredging in bowl.
• Place on pan and cook for 20 minutes.
• Turn each piece of chicken and continue cooking for 20 more minutes or until cooked through.

KENTUCKY-STYLE FRIED CHICKEN

Steps:

• Steam or poach chicken until tender (I like to poach it in chicken stock); dry and keep cool until time to fry (it is convenient to do thes the day before if a large quantity is needed).
• Just before frying, make a batter of the remaining ingredients.
• Preheat fat or oil to 380°F.
• Dip each piece of steamed chicken in batter and fry until a beautiful golden brown.

BAKED "KFC" CHICKEN

Steps:

• 1. Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min. Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.
• 2. Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots
• 3. Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated. Place each piece of chicken in the pan.
• 4. Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through. ENJOY!

BAKED FRIED KENTUCKY CHICKEN

Steps:

• Preheat oven to 350*.
• Wash and dry chicken. Make a paste of Italian dressing, salt, margarine, flour, and lemon juice.
• Brush to coat chicken evenly. Refrigerate for several hours.
• Heat 1 1/2 inches of oil in a large skillet. Mix pancake mix, sage, paprika and pepper. Dip chicken in milk and then in pancake mixture, coating well.
• Lightly brown, about 4 minutes on each side and place in a single layer in a shallow baking dish and seal with foil.
• Bake for 1 hour at 350*. Uncover and bake 10 minutes more at 400*.

KENTUCKY BAKED CHICKEN

Steps:

• Mix the buttermilk with the lemon rind, garlic, celery salt, pepper, paprika, mustard and herbs. Mix well, pour over chicken. Marinate for 3 hours or overnight.
• Preheat the oven to Gas 7/220C.
• Place the flour on a plate, remove the chicken from the marinade and roll the pieces in the flour. Place the drumsticks on a lightly oiled baking tray and spray with a little oil. Roast for 15 minutes in the oven then spray again with a little more oil.
• Cook for a further 15-20 minutes until the chicken is golden and no longer pink in the centre. Serve with oven chips and ketchup.

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.

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!