Kentucky Baked Chicken Food

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.

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.

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.

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!!!

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.

KENTUCKY-STYLE OVEN BARBECUED CHICKEN

Steps:

• Melt butter in a large nonstick skillet over medium heat; add chicken and brown on all sides.
• Remove from skillet, reserving drippings.
• Place chicken in an 11x7 inch baking dish.
• Add vinegar and next 5 ingredients to reserved drippings in skillet, stirring to loosen browned particles that cling to bottom.
• Pour over chicken.
• Cover and bake chicken at 325 degrees for 45 minutes; uncover and bake 15 minutes more.
• Serve over rice.

KFC KENTUCKY GRILLED CHICKEN (COPYCAT)

Steps:

• NOTE: THIS RECIPE REQUIRES 1/2 TEASPOON OF MY Recipe #453973.
• MARINATE chicken at least 2 hours in refrigerator, in the thoroughly blended and dissolved BRINE solution.
• MEASURE each of the following SEASONING BASE ingredients into a large sealable container, such as a GLAD food storage container or a Ziploc bag: 1/3 cup instant chicken bouillon powder, 3 tablespoons flour, 1 tablespoon cornstarch, 1 tablespoon nonfat dry milk powder, finely crushed, 1 teaspoon parsley flakes, 1 teaspoon dried rosemary leaves, 1/2 teaspoon paprika, 1/2 teaspoon fresh coarse ground black pepper, 1/2 teaspoon Recipe #453973, 1/8 teaspoon garlic powder, 1/8 teaspoon onion powder, 1/8 teaspoon ground turmeric, 1/8 teaspoon finely ground white pepper.
• SEAL the container; SHAKE rigorously for 30 seconds until all of the ingredients are thoroughly blended.
• REMOVE chicken from MARINADE solution; RINSE chicken and blot dry.
• BASTE each chicken piece evenly with canola oil; SPRINKLE the chicken pieces moderately and evenly with the prepared seasoning mixture (store unused portion in a tightly sealed container); ALLOW chicken to rest for 20 minutes.
• INDOOR GRILLING/BAKING METHOD FOR BONELESS CHICKEN: PREHEAT indoor grill to medium-high heat. GRILL chicken until seared from grill surface; TURN chicken over and repeat process (if using a press-type closeable grill, sear without turning), until chicken is cooked yet not overdone, when juices run clear.
• INDOOR GRILLING/BAKING METHOD FOR BONE-IN CHICKEN: GRILL chicken until seared from grill surface; TURN chicken over and repeat process (if using a press-type closeable grill, sear without turning), just until chicken is seared, but not fully cooked. ARRANGE chicken on a rack over a baking pan; BAKE chicken at 350°F for 20 minutes; TURN chicken over; BAKE for 20 minutes longer.
• BARBECUE-GRILLING METHOD: Follow the manufacturer's recommended guidelines and method for grilling chicken for the particular outdoor grill you have, following the same basic procedures for indoor grilling of basting and turning.
• SERVE and ENJOY!