Kentucky Style Fried Chicken Food
KENTUCKY FRIED CHICKEN
Make and share this Kentucky Fried Chicken recipe from Food.com.
Provided by JANIC412
Categories Whole Chicken
Time 1h10m
Yield 12 pieces
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1237.2, Fat 122.7, SaturatedFat 18.5, Cholesterol 78.7, Sodium 855.2, Carbohydrate 18.1, Fiber 0.7, Sugar 0.1, Protein 18.3
KENTUCKY FRIED CHICKEN RECIPE
This, of course, is not the real "secret" Kentucky fried chicken recipe, but it really does taste like it.
Provided by Karen Ciancio
Categories Main Course
Time 40m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 630 kcal, Carbohydrate 52 g, Protein 40 g, Fat 27 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 204 mg, Sodium 2507 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
KENTUCKY-STYLE FRIED CHICKEN
When fast-food restaurants first started, their goal was to serve good, old-fashioned, country-style home-cooking. These days, it's the reverse...home cooks try to reproduce fast-food. A recipe such as this is what Colonel Sanders wanted to mass market as good as home-cooking when he established KFC, but this old timey recipe is *nothing* like take-out food. This is NOT a copycat recipe for Colonel Harland Sanders' world-famous Kentucky Fried Chicken. If you are in the mood for take-out chicken, please pass this recipe on by. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Lovely served with griddlecakes, waffles, mashed potatoes or hominy grits. Don't forget the cream gravy! Cooking time approximate
Provided by Molly53
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 949.9, Fat 56.8, SaturatedFat 17, Cholesterol 298.9, Sodium 993.2, Carbohydrate 39.1, Fiber 1.3, Sugar 0.2, Protein 65.7
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