KFC ORIGINAL RECIPE CHICKEN (COPYCAT)
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
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
COPYCAT KFC COLE SLAW
Make and share this Copycat Kfc Cole Slaw recipe from Food.com.
Provided by Sam 3
Categories Vegetable
Time 45m
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Combine cabbage, carrots, sugar, salt and pepper.
- Pour milk over and chill for 30 minutes.
- Meanwhile, mix remaining ingredients.
- Once cabbage mixture is chilled, combine with mayo mixture.
- Chill in fridge until ready to serve.
Nutrition Facts : Calories 181.6, Fat 10.6, SaturatedFat 1.9, Cholesterol 10.4, Sodium 402.8, Carbohydrate 20.9, Fiber 2, Sugar 12, Protein 2.3
KFC BISCUITS (COPYCAT)
Make and share this KFC Biscuits (Copycat) recipe from Food.com.
Provided by The Spice Guru
Categories Breads
Time 25m
Yield 9-12 serving(s)
Number Of Ingredients 10
Steps:
- PREHEAT oven to 400°F; COMBINE 2 cups all-purpose flour, 1 1/2 teaspoons salt, 1 tablespoon sugar, 4 teaspoons baking powder and 1/4 teaspoon baking soda in a large mixing bowl; CUT in shortenings until mixture resembles coarse crumbs.
- STIR in 1 cup buttermilk just until a soft dough forms (dough will be very loose and sticky at this point).
- SPRINKLE flour over a large wooden board; TURN dough onto a floured board and knead gently 10 to 12 times or until no longer sticky, re-flouring board as necessary while kneading.
- DIVIDE dough in half; GENTLY pat or roll each half into an 8-inch circle 1/2-inch thick.
- CUT out biscuits - pressing straight down - with a 2-inch biscuit cutter.
- REFORM scraps, working it as little as possible and continue cutting.
- PLACE cut biscuits on an ungreased baking sheet with edges barely touching; BRUSH tops of the biscuits with whole milk.
- BAKE for 15 minutes, or until golden brown.
- IMMEDIATELY brush biscuits with margarine (or butter) after baking.
- SERVE hot and enjoy.
Nutrition Facts : Calories 173.2, Fat 6.7, SaturatedFat 2.2, Cholesterol 2.1, Sodium 613.1, Carbohydrate 24.4, Fiber 0.8, Sugar 2.8, Protein 3.8
KFC EXTRA CRISPY (COPYCAT)
After he perfected his original he made a crispy recipe that was marinated first then fried the conventional way. This one is double dunked into the coating to give it its great taste.
Provided by JustaQT
Categories Chicken
Time 25m
Yield 1 whole chicken
Number Of Ingredients 11
Steps:
- Trim any excess skin and fat from the chicken pieces.
- Preheat the shortening in a deep-fryer to 350 degrees.
- Combine the beaten egg and milk in a medium bowl.
- In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG).
- When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off.
- Working with one piece at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, then the egg and milk mixture again, and then back into the flour.
- Be sure that each piece is coated very generously.
- Stack the chicken on a plate or cookie sheet until each piece has been coated.
- Drop the chicken, one piece at a time into the hot shortening.
- Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown.
- You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly.
- Remove the chicken to a rack or towels to drain for about 5 minutes before eating.
- Note: I suggest (CopyCat) Kentucky Fried Chicken Marinade #75408.
Nutrition Facts : Calories 13006.6, Fat 1315.5, SaturatedFat 334.9, Cholesterol 565.2, Sodium 6377.4, Carbohydrate 204.2, Fiber 7.3, Sugar 0.9, Protein 126
COPYCAT KFC COLESLAW: THE REAL THING
I am an avid collector of recipes. A young lady, a former KFC employee, was looking at my recipes one evening when she discovered this one. She told me that the recipe was close, but that I should remove the vinegar and lemon juice and replace them with tarragon vinegar. Tarragon vinegar is the secret. Note: This is one of the recipes I adopted in the Great 'Zaar Orphan Adoption of 2005. I hope you enjoy it.
Provided by UnknownChef86
Categories < 30 Mins
Time 30m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Mix oil, onions and sugar.
- Add tarragon vinegar.
- Fold in Miracle Whip.
- Pour over grated carrots and cabbage.
- Fold in well.
- Refrigerate in an air-tight covered dish.
- Best if made the night before serving.
- The tarragon is the secret seasoning.
- Compare with the real KFC coleslaw.
- Enjoy.
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