Kentucky Fried Chicken Seasoning Mix Food

COPYCAT KFC™ ORIGINAL-STYLE CHICKEN

Steps:

• Preheat fryer to 350°F. Thoroughly mix together all spices.
• Combine spices with flour, brown sugar and salt.
• Dip chicken pieces in egg white to lightly coat them, then transfer to flour mixture. Turn a few times and make sure the flour mix is really stuck to the chicken. Repeat with all the chicken pieces.
• Let chicken pieces rest for 5 minutes so crust has a chance to dry a bit.
• Fry chicken in batches. Breasts and wings should take 12-14 minutes, and legs and thighs will need a few more minutes. Chicken pieces are done when a meat thermometer inserted into the thickest part reads 165°F.
• Let chicken drain on a few paper towels when it comes out of the fryer. Serve hot.

KENTUCKY FRIED CHICKEN SEASONING MIX

Steps:

• Mix all together.
• Take pieces of chicken and dip in slightly beaten raw egg.
• Roll in spices.
• Fry chicken in oil.
• Bake in foil,metal or glass pan in a 350F degrees oven for 45 minutes.

COPYCAT KFC SEASONING RECIPE

Steps:

• Whisk together ingredients in a mixing bowl.
• Store in an sealed airtight container.

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.

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!

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.

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.

BULK KFC ORIGINAL RECIPE SEASONING (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.
• MEASURE the BASE MIXTURE and 11 SECRET HERBS AND SPICES into a large re-sealable container (this includes the prepared BARBECUE SEASONING recipe).
• BREAK up any clumps (and dry milk powder) using the back of a spoon.
• SEAL the container.
• SHAKE container to mix well.
• STORE container sealed and store in a cool dry place.
• WHEN ready to use, measure 1/2 level cup of this mixture plus 2 cups unbleached breading flour into a large re-sealable container.
• SEAL the container with flour and seasoning; SHAKE well until thoroughly combined.
• FOLLOW link to Recipe #393795 for complete brining, preparation and frying instructions (skipping its STEP #3 since you've already done this).
• ENJOY!

FRIED CHICKEN SEASONING

Steps:

• Mix all ingredients in a medium bowl until well combined.

KENTUCKY FRIED CHICKEN COPY CAT FLOUR DREDGE

Steps:

• 1. mix all ingredients together. Store in air tight container. Dredge chicken in egg wash mixture then dredge in flour mixture. Fry in oil

COPYCAT KFC RECIPE

Steps:

• Gather the ingredients.
• Combine the egg and buttermilk in a large bowl. Soak the chicken pieces in the mixture.
• Put the flour in a separate bowl and whisk in all 11 herbs and spices-salt, sage , pepper, paprika, oregano, onion salt, marjoram , dried basil, chili powder, garlic powder , and MSG seasoning.
• Remove the chicken from the buttermilk mixture, letting the excess drip off. Roll the chicken in the seasoned flour until completely covered.
• Add the lard to a Dutch oven or pressure fryer and heat to 365 F. Be sure to follow the manufacturer's directions if using a pressure fryer.
• Using a utensil, lower 4 pieces of the chicken into the hot oil, and if using a pressure fryer, lock the lid in place. Be careful not to burn yourself with the hot oil.
• Allow to fry for 8 to 10 minutes, until the chicken turns golden brown and thoroughly cooks.
• If using a pressure fryer, release the pressure according to the manufacturer's directions. Then, remove the finished chicken to paper towels or a metal rack to drain.
• Repeat with the remaining 2 pieces of chicken.
• Serve and enjoy.

KFC FRIED CHICKEN

Steps:

• Cut the chicken into breast, thigh, leg, and wing pieces.
• In a shallow bowl, mix together the flour and all of the seasonings.
• In a large bowl, add buttermilk and beaten egg. Stir or whisk to combine.
• Add the chicken pieces to the buttermilk mixture.
• Soak the chicken for about 30 minutes.
• Place a wire rack on top of a baking sheet.
• To bread the chicken, remove the chicken from the buttermilk and shake off excess.
• Place each piece into the flour mixture.
• Coat the chicken fully and then shake off all of the excess flour.
• Place the chicken onto the wire rack.
• Bread all of the chicken. The breaded chicken should rest for about 15 minutes before frying.
• Heat oil to 350 degrees in a deep fryer. If you do not have a deep fryer you should use a Dutch oven and fill it half full of vegetable shortening. If you are using a Dutch oven, use a thermometer to make sure the temperature is maintained at 350 degrees. If the temperature drops too low, the breading will become greasy.
• Cook the chicken in 2 or 3 batches. The breasts and thighs will take about 15 to 18 minutes to cook. The wings and legs will take about 12 to 13 minutes to cook.
• Drain the fried chicken on a clean wire rack on top of a baking sheet.

HOW TO MAKE KFC ORIGINAL FRIED CHICKEN: 11 STEPS (WITH PICTURES)

Steps:

• Blend all of the spices in a food processor until they're all the same size. This includes your celery salt, garlic salt, and kosher salt, as well as your dried herbs, ground black and white pepper, dried mustard, and paprika. Keep pulsing the ingredients until the herbs are broken up and the same size. For a more authentic flavor, add 1/2 teaspoon of Accent Seasoning (MSG) for every 1 pound (0.45 kg) of chicken. MSG is a flavor enhancer, but it's not very healthy. If you can't find oregano or thyme, try marjoram and sage instead.
• Whisk the spice blend into the flour. Pour the flour into a large dish, then add the spice blend. Whisk the ingredients together until everything is combined. Set the bowl aside for later. You'll be placing your chicken pieces in this. The bowl should be big enough to fit at least 1 chicken breast or 1 chicken thigh.
• Beat the egg and buttermilk in a separate bowl. Do not add them to the bowl with the flour and spiced blend. Instead, crack the egg open into a different bowl, then add the buttermilk. Whisk the 2 ingredients together until the yolk has broken up and no streaks remain. Make sure that the bowl is deep enough to submerge all of your chicken pieces.

KFC KENTUCKY FRIED CHICKEN WITH 11 SPECIAL SEASONINGS

Steps:

• Mix the flour in a bowl with all the herbs and spices; set aside.
• Mix the buttermilk and egg together in a separate bowl until combined. Soak the chicken in the buttermilk mixture at room temperature, 20-30 minutes.
• Remove chicken from the buttermilk, allowing excess to drip off. Dip the chicken pieces in the herb-spice-flour mixture to coat all sides, shaking off excess. Allow to sit on a rack over a baking sheet, 20 minutes.
• Meanwhile, heat about 3 inches of the oil in a large Dutch oven (or similar heavy pot with high sides) over medium-high heat to 350 degrees. (Use a deep-frying thermometer to check the temperature.) When temperature is reached, LOWER the heat to medium to maintain it at 350.
• Fry 3 or 4 pieces at a time, being careful not to crowd the pot. Fry until medium golden brown, turning once, 15-18 minutes. Transfer chicken pieces to a baking sheet covered with paper towels.
• Allow the oil to return to temperature before adding more chicken. Repeat with remaining chicken.
• Cooking Recipe supplied by The Chicago Tribune.

BULK KFC EXTRA CRISPY SEASONING (COPYCAT)

Steps:

• NOTES: YOU MAY USE MASA HARINA FLOUR (TAMALE FLOUR) IN PLACE OF CORN FLOUR. YOU MAY USE 3/4 TEASPOON LEMON PEPPER IN PLACE OF 3/8 TEASPOON CITRIC ACID. (STEP ONE): MEASURE all ingredients into large resealable container or a Ziploc bag.
• BREAK up any clumps if present, by hand or using the back of a spoon.
• SEAL the container.
• SHAKE container to mix well.
• STORE container sealed and store in a cool dry place.
• WHEN ready to use, measure 1/2 level cup of this mixture plus 3 3/4 cups unbleached bread flour and 1/4 cup packed cornstarch into a large bowl.
• WHISK the seasoned flour well until thoroughly blended.
• FOLLOW link to Recipe #433557 for complete brining, preparation and frying instructions (skipping its STEP #2 since you've already done this).
• SERVE.
• ENJOY!