Kentucky Extra Crispy Fried Chicken Food

KFC EXTRA CRISPY (COPYCAT)

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.

KENTUCKY EXTRA CRISPY FRIED CHICKEN

Steps:

• Combine all the marinade ingredients to make the marinade.
• Trim any excess fat and skin from the chicken pieces and marinate them for a couple of hours. (I used 2 hours).
• Mix the milk with the egg in a bowl.
• Combine the other dry ingredients in another bowl.
• Drain the marinated chicken on paper towels.
• Dip each chicken piece in the egg and milk, and then coat it in the dry flour mixture.
• Dip into the egg and milk mixture again then back in the flour. Make sure every piece is well coated.
• Preheat the shortening in a deep fryer to 350 degrees F.
• Stack the chicken on a plate until each piece is coated.
• Drop the chicken pieces into the hot shortening, one at a time with tongs being careful not to splash any of the hot oil to avoid burns. Oven mits are a good idea.
• Fry 4 pieces of chicken at a time until golden brown.
• This will take 12 to 15 minutes. Stir the chicken halfway through the cooking time for an even finish.
• Drain the chicken pieces on wire racks for 5 minutes and serve hot.

KFC EXTRA CRISPY CHICKEN (COPYCAT)

Steps:

• NOTES: USE ONLY SELF-RISING FLOUR (MAKE YOUR OWN, IF NECESSARY, FOLLOWING A TRUSTED RECIPE). YOU MAY USE MASA HARINA FLOUR (TAMALE FLOUR) IN PLACE OF CORN FLOUR. YOU MAY USE 1/4 TEASPOON LEMON PEPPER IN PLACE OF 1/8 TEASPOON CITRIC ACID. (STEP ONE): RINSE and blot chicken pieces; MIX 2 quarts (8 cups) cups cold water with 2 tablespoons morton lite salt and 2 teaspoons Accent seasoning in a large wide saucepan (with an accompanying lid) until dissolved; ADD chicken pieces; COVER and transfer to refrigerator; MARINATE chicken at least 4 hours in refrigerator, turning chicken as needed. NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE MARINADE WITH CHICKEN, COVERED, OVER LOW HEAT FOR 20-30 MINUTES (TURN CHICKEN ONCE MIDWAY THROUGH).
• INTO a large mixing bowl, add the SEASONED FLOUR ingredients except the self-rising flour and cornstarch; BREAK up any clumps if present, by hand or using the back of a spoon; WHISK well with a wire whisk until well blended; ADD 3 3/4 cups self-rising flour and 1/4 cup packed cornstarch; WHISK mixture well until thoroughly combined.
• ADD 4 quarts water to a large bowl or saucepan for the WATER WASH.
• REMOVE chicken from marinade with tongs; PLACE chicken into large bowl containing the SEASONED FLOUR and coat well; REMOVE chicken from seasoned flour bowl using tongs; PLACE chicken portions onto a platter; REPEAT procedures with remaining chicken pieces.
• DIP one piece breaded chicken using tongs, into the WATER WASH to wet completely; DROP wet chicken into the SEASONED FLOUR again and toss until slightly clumpy (you may flick water into breading to get more small clumps, which is what you want); PLACE double-breaded breaded chicken onto a platter to rest for 15-20 minutes.
• PREHEAT manufacturer's recommended amount of pure shortening or vegetable oil (or a blend of both) in deep-fryer to 315°F (OR) preheat enough fat to immerse chicken completely in deep heavy stovetop pot to 315°F - 325°F (use a heat-safe thermometer to gauge).
• PLACE breaded chicken to the elevated fry basket in deep-fryer without crowding; LOWER the basket slowly into the hot fat (or gently lower breaded chicken pieces using tongs into stovetop pot, turning once halfway through frying duration).
• FRY chicken between 16-20 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done).
• DRAIN on a wire rack over a paper towel-lined baking sheet; REPEAT the same cooking procedures until all chicken is fried. DRAIN chicken on a wire rack over a paper towel-lined baking sheet; TRANSFER rack over a baking sheet and keep chicken warmed in a preheated 170°F oven until serving.
• SERVE and enjoy!

EXTRA CRISPY FRIED CHICKEN

Steps:

• Combine the pancake mix with one package of the Italian salad dressing mix.
• Combine the other package with the egg and club soda or beer.
• Dip each piece of chicken in the egg mixture, then in the pancake mix mixture.
• Place pieces on a wire cooling rack without allowing to touch each other.
• Let dry for 5 minutes.
• Spray baking pan with non stick spray and place chicken on without allowing pieces to touch each other (chicken will be soggy if you do).
• Bake at 350° for 45 minutes or until done.
• OR:.
• Deep fry at 425° for about 7 minutes.

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.

(COPYCAT) KENTUCKY FRIED CHICKEN MARINADE

Steps:

• Mix above marinate and soak the chicken in it for 24 hours under refrigeration.
• The Original Recipe is not packaged in three different places.
• The way it is cooked and the process makes it taste like it has eleven herbs and spices when in reality there is not.
• The way it is done in the restaurant is using dried eggs and milk in the flour along with box of breading, salt and the seasoning bag and a bag of breading flour.

KFC CRISPY STRIPS

Steps:

• Cut 6 chicken Breasts into strips, or you can buy chicken tenders in the store.
• Marinate them overnight. I suggest (CopyCat) Kentucky Fried Chicken Marinade #75408.
• Preheat the shortening in a deep-fryer to 350 degrees.
• Beat 1 egg and 1 cup of milk.
• Dip the chicken into the egg mixture.
• Dip the the chicken into the coating and then double dip.
• Fry in fryer a few at a time till they are golden brown about 5 minutes or until they float.
• Remove the chicken to a rack and allow to drain for 5 minutes.