Baked Kfc Chicken Food

OVEN BAKED KFC (KENTUCKY FRIED) CHICKEN

Steps:

• Put chicken in zip lock bag or dish (that you can cover), add the buttermilk, shake to thoroughly coat and place in the refrigerator overnight.
• Then when you are reading to make your KFC style feast, the following day you can go to the next step.
• Very lightly toast the pieces of bread (I find this gives a much crispier coating) and allow to cool
• Preheat oven to 200c, fan 180c or 400f (gas mark 6)
• Place lightly toasted bread in a food processor and blitz until fine breadcrumbs.
• Line a large baking tray with some parchment paper and spray with spray oil
• Add the breadcrumbs to a bowl, along with all the herbs and spices and mix thoroughly
• Remove the chicken pieces from the bag (or dish) and discard of the bag and leftover buttermilk.
• Add the breadcrumb mix to a dish or plate.
• One by one dip each chicken piece in the beaten egg and then roll into the breadcrumbs (pat the breadcrumbs firmly into the chicken with hands to ensure each chicken piece is thoroughly covered with the breadcrumb mix.
• Place the chicken pieces onto the parchment lined tray and spray over the top with spray oil.
• Bake in the oven for approx 45 mins, until the chicken is lovely and golden and cooked through.
• Serve chicken with your choice of sides (see recipe post for suggestions)
• Enjoy!!!

CRISPY BAKED 'FRIED' CHICKEN

Steps:

• Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.
• Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.
• Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.
• In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.
• Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.
• Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g
• Bring a large pot of salted water to a boil. Add 2 pounds hearty greens (escarole, chicory, mustard greens or a combination, large stems trimmed), slightly cover the pot and cook until tender, 4 to 5 minutes. Drain greens in a colander, then let cool about 10 minutes. Drizzle with 3 tablespoons each extra-virgin olive oil and lemon juice; season with salt and pepper.
• Per serving: Calories 130; Fat 10.5 g (Sat. 1.5 g; Mono. 7.4 g; Poly. 1.2 g); Cholesterol 0 mg; Sodium 27.5 mg; Carbohydrate 9 g; Fiber 7 g; Protein 2.5 g

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.

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 FLAVOR BAKED CHICKEN

Steps:

• Use 2 to 3 pounds of cut up chicken - skin on. Legs and thighs work best and breasts are OK.
• The above mix makes a lot! Start with a tablespoon or 2 and increase to coat the chicken. Toss in a gallon bag to cover.
• Make sure that the chicken is moist but NOT WET. Frozen chicken tends to be wet. Dry it with paper towels before shaking it.
• So what is the extra secret? Hand rub the chicken pieces with cheap yellow mustard before shaking them in the above mix. The mustard does not add a mustard taste.
• 20 minutes per pound at 375 degrees or just at high for a Nu-Wave.

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.

KFC FRIED CHICKEN RECIPE

Steps:

• Take buttermilk or Curd in a bowl. If you use curd then add 1/2 cup water to it.
• Wash the chicken pieces with water and drain off water. Dip them in buttermilk.
• Keep it in a refrigerator over the night or at least 4 hours to marinate. This process makes chicken pieces soft and limp.
• After the marination, remove the chicken from the refrigerator and drain buttermilk. Keep it aside.
• Beat an egg and pour it in a bowl. Add ¼th cup of milk with it. Mix them well and set aside for 15 minutes.
• Combine all-purpose flour, cornflour, corn flakes powder, bread crumbs, mix-herbs, and garam masala in another bowl.
• Now sink the chicken pieces in the egg-milk mixture. Wet all sides of the chicken pieces with this liquid then transfer it to the flour-spices mixture to coat them.
• Coat all sides with this mixture. For extra crispy and crunchy dip the chicken in the egg mixture again and stuck flour-spice mixture again.
• Now let chicken pieces rest for 4-5 minutes to set the crust. Shake off all the chicken pieces to remove the extra dry crust.
• Take a heavy bottom deep frying pan or kadhai and pour enough cooking oil for deep frying. Heat it over a medium flame.
• Check the temperature by drop a small portion of the wet mixture in the oil. If it rises without browning then the temperature is perfect to fry.
• Drop the chicken pieces one by one in the hot oil. Stir often and fry all sides evenly. Keep the flame medium and fry until they turn golden-brown.
• Remove and keep on a paper towel to remove excess oil.
• Serve the fried chicken with your favorite sauces and salads. Now taste it after dipping in mayonnaise.

KFC FRIED CHICKEN

Steps:

• Pour buttermilk to a bowl. If you do not have it, add ½ yogurt to a bowl and pour 1 cup water. Whisk it well with ¼ tsp salt.
• Immerse the cleaned chicken into the buttermilk. Cover and refrigerate overnight or at least for 4 hours. This makes the chicken turn tender and soft.
• When you are ready to fry the chicken, break an egg and separate the egg white to a bowl.
• To another wide bowl add bread crumbs. Set aside.
• Drain buttermilk from the chicken completely. Add all the seasoning and rub well for 2 to 3 mins. Then sprinkle corn starch and mix it.
• Pour the egg white and 3 to 4 tablespoons buttermilk. Mix well. Chicken has to be moist at this stage so it can hold the bread crumbs at the next stage.
• Pick up each chicken piece and roll it in the bread crumbs. Press down the bread crumbs to stick to the chicken well.
• Place it on the wired rack. Repeat the same with all the chicken pieces. Rest for at least 10 mins before you fry.
• Pour oil to a heavy bottom pan. Heat it on a medium flame.
• Check if the oil is hot enough. Drop a small portion of the wet mixture to the hot oil. If it rises without browning then the temperature is right. If you have thermometer you can check. It has to be 350 F or 175 C.
• Gently shake off the excess crumbs from the chicken if any. Gently slide the chicken one after the other to hot oil. You can fry about 2 to 3 pieces in one batch.
• Fry them on a medium heat till golden & crisp. If the flame is too high, it gets browned without getting cooked inside. Keep stirring or rotate the pieces after every few minutes.
• When golden and crisp remove the chicken to a wired rack.
• Serve fried chicken hot with ketchup or your favorite dip.

KENTUCKY FRIED CHICKEN RECIPE

Steps:

• Mix together all the coating ingredients and place in a clean plastic bag. Dip each piece into beaten egg, then into the flour mixture in the bag. Coat the chicken completely with the flour mixture.
• Place the oil in a skillet and heat. Brown the chicken in oil slowly (225ºF if you are using an electric skillet), uncovered. Cover the skillet and continue to fry at a very low heat until the chicken is fully cooked, approximately 30 minutes. Check for doneness before removing the chicken from the skillet. It may need longer to cook on slow heat.
• Drain well on paper towels.

GENUINE KFC SECRET RECIPE CHICKEN

Steps:

• Mix all dry ingredients, except breadcrumbs, well in a large bowl.
• Dip chicken pieces in beaten eggs.
• Then turn them over in regular bread crumbs.
• Finally plunge them in the flour-spices mixture.
• Heat oven to 350 degrees.
• Place chicken in a tray and cover with foil (shiny side out).
• Cook 40 minutes.
• Remove the foil then cook for another 40 minutes.
• Baste lightly with oil 5 minutes before the end.
• Let stand 5 minutes and serve.

KFC CHICKEN

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 ORIGINAL RECIPE CHICKEN

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.

EASY COPYCAT KFC CHICKEN RECIPE

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.

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.

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!