KFC CHICKEN LITTLES RECIPE (COPYCAT)
KFC Chicken Littles Recipe is a Copycat recipe of one of the most famous sandwich in the world. To get the idea how popular KFC Chicken Littles are, is the fact that there is actually a Facebook petition page you can find here. The chicken little is meant to be an excellent soft roll, instead of a seeded slider bun. It had been also a chicken patty, reminiscent of a school restaurant lunch. And it had a pretty decent quantity of mayonnaise, no lettuce. This new sandwich has been trashed by the real lovers of the original chicken little and we are all asking the question, why can't they merely bring back the original? So, in the meantime, I actually have tried to copy this sandwich in my kitchen and try and satisfy my cravings for this old fashioned love. It's not precisely just like the classic, and i did add pickles, cause I do love the mix it offers the sandwich, however trust me, this can be a lot better than the new wannabe KFC "chicken little". How to make KFC Chicken Littles as the Original : Buy the softest dinner rolls you can find in your bakery or your supermarket. Toast the bun slightly on the stove first. Don't skimp on the mayonnaise, it needs a decent lather. You need to flash fry the chicken before you bake it. It needs an additional soft crunch instead of an extra crisp coating. Pickles are optional, chose according to your liking. If you wish to make this sandwich even more like the classic, you can purchase chicken patties in the frozen section of your supermarket. How to make KFC Chicken Littles Recipe (Copycat) Cut the chicken breasts into 3" pieces. Pounding with a kitchen mallet or if you don't have one, use rolling pin to ensure even cooking and tenderness. Heat the oil to about 400F using a fry safe pot. Heat the oven also to 400 F and prepare a pan lined with parchment paper. Mix the flour and all seasonings using a dish or a plastic bag. Mix together eggs and water in a bowl and beat well. Toss the chicken in the flour mix, then into to egg mixture, and back to the flour mixture. Flash fry for about two minutes a bunch of chicken pieces at a time. Be sure to move them around to prevent them from sticking. Take away the chicken, and place onto a stack of paper leave to rest while you repeat with remaining chicken. Once all chicken is cooked nicely, place onto the baking sheet lined with parchment or foil and bake for around 15 minutes, or till internal chicken temperature reaches 160-165F. Prepare the sandwiches while the chicken is baking. Toast each side on the roll slightly using a skillet on medium heat, sprayed with nonstick oil spray. When buns are cooled a bit, add generously mayonnaise to each side of the rolls, place four pickle slices (if you like) on every bottom half of the bun. Place a piece of warm tasty chicken on every sandwich and enjoy! Ingredients 2 1/2 cups of flour, all purpose 2 tsp of paprika 1 tablespoon of salt, seasoned 2 tsp of sugar, granulated 2 tsp of black pepper 3 whole eggs, with 1/4 cup water, beaten Duke's mayo (full fat ) 50 pickle slices (if you like) 12 pcs of dinner rolls , old fashioned frying oil 4 chicken breasts If you like these KFC chicken littles, please check these Chicken Minis from Chick-fil-a, McDonald's Chicken McGriddles and Popeyes Chicken Sandwich Recipes, Crispy Keto Chicken Wings
Provided by Cooking Frog
Number Of Ingredients 12
Steps:
- Cut the chicken breasts into 3" pieces. Pounding with a kitchen mallet or if you don't have one, use rolling pin to ensure even cooking and tenderness. Heat the oil to about 400F using a fry safe pot. Heat the oven also to 400 F and prepare a pan lined with parchment paper. Mix the flour and all seasonings using a dish or a plastic bag. Mix together eggs and water in a bowl and beat well. Toss the chicken in the flour mix, then into to egg mixture, and back to the flour mixture. Flash fry for about two minutes a bunch of chicken pieces at a time. Be sure to move them around to prevent them from sticking. Take away the chicken, and place onto a stack of paper leave to rest while you repeat with remaining chicken. Once all chicken is cooked nicely, place onto the baking sheet lined with parchment or foil and bake for around 15 minutes, or till internal chicken temperature reaches 160-165F. Prepare the sandwiches while the chicken is baking. Toast each side on the roll slightly using a skillet on medium heat, sprayed with nonstick oil spray. When buns are cooled a bit, add generously mayonnaise to each side of the rolls, place four pickle slices (if you like) on every bottom half of the bun. Place a piece of warm tasty chicken on every sandwich
Nutrition Facts : Calories 320
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
KFC KENTUCKY GRILLED CHICKEN (COPYCAT)
My copycat recipe for KFC's "Kentucky Grilled Chicken". The seasoning recipe here yields enough for at least 3 batches.
Provided by The Spice Guru
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 18
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!
Nutrition Facts : Calories 245.5, Fat 15.7, SaturatedFat 4.5, Cholesterol 75.7, Sodium 1901.1, Carbohydrate 4.8, Fiber 0.3, Sugar 1.2, Protein 20
KFC EXTRA CRISPY CHICKEN (COPYCAT)
My best-to-date copycat recipe for replicating KFC's 'Extra Crispy' chicken. Note: This recipe requires 1/2 cup of my Recipe #453973. Yields one batch fried chicken (8-10 pieces, or up to 16 drumsticks). For a bulk mix of this same recipe for quick and easy breading, use Recipe #493078. 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 Breast
Time 5h20m
Yield 6 serving(s)
Number Of Ingredients 21
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!
KFC CHICKEN
http://www.easydinnerrecipes.ca/ Colonel Sander's 11 herbs secret finally gets revealed. This recipe is as close as it gets to the original chicken.
Provided by tastetester 2
Categories Chicken Thigh & Leg
Time 35m
Yield 1 chicken, 4 serving(s)
Number Of Ingredients 14
Steps:
- Sift together all the coating ingredients and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.
- Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil.
KFC ORIGINAL RECIPE CHICKEN LIVERS (COPYCAT)
My copycat recipe for KFC's bygone Original Recipe Chicken Livers. This recipe requires 1/2 level cup Recipe #422315.
Provided by The Spice Guru
Categories Chicken Livers
Time 1h
Yield 2-4 pounds fried chicken livers, 6-12 serving(s)
Number Of Ingredients 7
Steps:
- MARINATE chicken livers at least 2 hours in refrigerator, in blended BRINE ingredients: 4 cups cold water, 1 tablespoon fine sea salt, 1 teaspoon Accent seasoning; COVER; TURN chicken livers periodically with tongs during marination.
- MEASURE 2 cups flour and 1/2 cup Recipe #453973 (one batch without added flour) into a large sealable container, such as a GLAD food storage container or a Ziploc bag.
- SHAKE container and mix well.
- REMOVE chicken from brine with tongs; RINSE or soak chicken in very warm water.
- PLACE a few pieces breaded livers at a time into the SEASONED FLOUR mixture container; SEAL container firmly; SHAKE gently in all motions to thoroughly coat livers.
- PLACE breaded pieces on a wire rack when livers are evenly and generously breaded.
- ALLOW chicken livers to rest and absorb the breading for a few minutes before frying.
- PREHEAT the manufacturer's recommended amount frying oil in your deep-fryer between to 315°F (OR) preheat enough fat to immerse chicken completely in deep heavy stovetop pot to 315°F (use a deep-fryer thermometer to gauge).
- ADD breaded chicken livers to the elevated fry basket in deep-fryer without crowding; LOWER the basket slowly into the hot oil; TURN livers only once midway, frying until golden brown and fully cooked, about 10-12 minutes. DRAIN on a wire rack over a paper towel-lined baking sheet; TRANSFER rack over a baking sheet and keep chicken livers warmed in a preheated 170°F oven until serving.
- SERVE and enjoy!
Nutrition Facts : Calories 331.6, Fat 7.7, SaturatedFat 2.4, Cholesterol 521.6, Sodium 1270, Carbohydrate 32.9, Fiber 1.1, Sugar 0.1, Protein 29.9
More about "kfc chicken littles recipe copycat food"
THE BEST HOMEMADE 1980'S CLASSIC KFC CHICKEN LITTLES …
From youtube.com
Author Nika's Kitchen CravingsViews 3.2K
KFC FRIED CHICKEN - COPYKAT RECIPES
From copykat.com
EASY COPYCAT KFC CHICKEN RECIPE - MASHED.COM
From mashed.com
COPYCAT KFC CHICKEN - 11 HERBS AND SPICES - THECOOKFUL
From thecookful.com
KFC CHICKEN COPYCAT [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
COPYCAT KFC CHICKEN (SOUTHERN FRIED CHICKEN RECIPE)
From anaffairfromtheheart.com
CHOCOLATE CHEESECAKE MILKSHAKE RECIPE - FOOD NETWORK
From foodnetwork.com
Author Melissa Gaman for Food Network Kitchen FromSteps 3Difficulty Easy
PEANUT BUTTER–MARSHMALLOW MILKSHAKE RECIPE - FOOD NETWORK
From foodnetwork.com
Author Melissa Gaman for Food Network Kitchen FromSteps 3Difficulty Easy
KFC SECRET RECIPES KFC STYLE CHICKEN RECIPES SALADS AND DESSERTS …
From rate-id.lovebonito.com
TOP 10 COPYCAT RECIPES - MSN
From msn.com
23 KFC COPYCAT RECIPES - STAGE.TASTEOFHOME.COM
From stage.tasteofhome.com
LEFTOVER ROTISSERIE CHICKEN RECIPES - EATING ON A DIME
From eatingonadime.com
BENIHANA HIBACHI LEMON CHICKEN RECIPE
From secretcopycatrestaurantrecipes.com
23 KFC COPYCAT RECIPES - TASTE OF HOME
KFC COPYCAT CHICKEN RECIPE - FOOD.COM
From food.com
KFC CHICKEN LITTLE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
KENTUCKY FRIED CHICKEN COPYCAT RECIPE - THE SPRUCE EATS
From thespruceeats.com
27 BEST COPYCAT KFC RECIPES - KFC CHICKEN RECIPES - PARADE
From parade.com
KFC ORIGINAL CHICKEN COPYCAT RECIPE - FAST FOOD RECIPES
From fastfood-recipes.com
KFC ORIGINAL RECIPE BREADING MIX (COPYCAT) RECIPE - FOOD.COM
From food.com
DOMINO'S LOADED TATER TOTS RECIPE | PHILLY CHEESE STEAK
From topsecretrecipes.com
10 EASY COPYCAT KFC RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
KFC® MENU - ORDER ONLINE FOR PICK-UP OR DELIVERY | KFC®
From kfc.com
HEALTHY KFC POPCORN CHICKEN - HUNGRY HAPPENS
From hungryhappens.net
KFC ORIGINAL RECIPE CHICKEN (COPYCAT) - DINNER, THEN DESSERT
From dinnerthendessert.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love