Kfc Easy Copycat Coleslaw Food

KFC COLESLAW RECIPE

Steps:

• In a large bowl, mix together, the milks, mayonnaise, sugar, lemon juice and vinegar. Add the onion, carrots and cabbage with salt and pepper. Toss to thoroughly coat the vegetables in the dressing.
• Cover and let chill in the fridge for at least 2 hours (or as many as 8) before serving.

COPYCAT KFC COLESLAW

Steps:

• In a large bowl, whisk together the first 9 ingredients until smooth and well combined. Add coleslaw mix and toss until evenly coated.
• Cover bowl and refrigerate 4 hours minimum or overnight. Stir well before serving.

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.

BETTER THAN KFC COLESLAW

Steps:

• If you are lucky enough to have a food processor, get it out of your cupboard. Start to cut up the cabbage and place it in the processor. While cutting up the cabbage, also cut up small slices of green pepper, onion, and carrot and add to the processor.
• Mixing up the ingredients this way will help distribute the flavors throughout the slaw. You may want to use a little less of the onion, or green bell pepper, but do use all of the carrot.
• If you do not have a food processor, no problem, simply chop the cabbage, onions, and carrots into small pieces. Add chopped green bell pepper if desired.
• Now mix Miracle Whip, vinegar, oil, and sugar until you have a smooth mixture. The taste should be sweet with just a hint of vinegar.
• Amount of dressing may be increased or decreased according to the amount of slaw you are making. Add to cut up veggies and mix well. Let stand at least one hour to let flavors mix.

SOUTHERN COLESLAW

Steps:

• Stir cabbage and carrots together gently to combine. It's pretty to use some purple cabbage for some of the green cabbage.
• Whisk all the dressing ingredients together in a large bowl.
• Pour over the coleslaw mix.
• Stir well to be sure all the cabbage is coated with dressing.
• Cover and refrigerate for at least 4 hours.
• Serve ice cold.

COPYCAT KFC COLESLAW: THE REAL THING

Steps:

• Mix oil, onions and sugar.
• Add tarragon vinegar.
• Fold in Miracle Whip.
• Pour over grated carrots and cabbage.
• Fold in well.
• Refrigerate in an air-tight covered dish.
• Best if made the night before serving.
• The tarragon is the secret seasoning.
• Compare with the real KFC coleslaw.
• Enjoy.

KFC COLESLAW RECIPE

Steps:

• In a large bowl, whisk together the first 9 ingredients until smooth and well combined. Add cabbage (8 cups) and carrot (1/4 cup) and mix until evenly coated.
• Cover bowl and refrigerate 4 hours minimum or overnight. Stir well before serving.

KFC COLESLAW RECIPE

Steps:

• Chop the vegetables very fine: the cabbage, carrots, and onions are all chopped very fine, almost like the size of rice. You can chop them with a sharp knife, or if you have a food processor with a shredding attachment, use that and then finely chop with a sharp knife. (See note about using a pre-shredded coleslaw mix.)
• In a large bowl, combine all the ingredients for the dressing. Whisk until smooth.
• Add in cabbage, carrots, and onion; mix well until everything is thoroughly coated.
• Cover and refrigerate overnight. (If you have time - and can remember! - stir it occasionally. This will give you the absolute best results.) Stir again before serving and enjoy!

EASY KFC COLESLAW

Steps:

• Start by adding your buttermilk, milk, white distilled vinegar, lemon juice, sugar, and a dash of salt and pepper in a bowl. Whisk all the coleslaw dressing ingredients until nice and creamy.
• Now you will take your coleslaw mix and chop it up a bit, to give it that chopped coleslaw texture that KFC is known for. You can skip this step if you would like.
• Pour the shredded cabbage and carrot mixture into the coleslaw and stir until the mixture is well combined for this side dish.
• Now take your coleslaw and cover it and place it in the fridge for 4 hours. Remove from the fridge, give a good stir and serve.
• This copycat KFC coleslaw recipe serves around 6-8 servings.

KFC COLESLAW RECIPE

Steps:

• Cut your cabbage into thin slices and chop into pieces. If you prefer, you can also shred the cabbage with a shredder.
• Shred one medium to large carrot and add it to the cabbage.
• In a seperate bowl, combine the mayonnaise, milk, buttermilk, grated onion, lemon juice, sugar, onion powder, salt, and pepper. Whisk until well combined.
• Pour the dressing over the cabbage and carrots. Mix well.
• Refrigerate overnight for best results.

THIS COPYCAT KFC COLESLAW RECIPE BRINGS THE COLONEL STRAIGHT TO YOUR KITCHEN DOOR

Steps:

• Place coleslaw mix in a large bowl. Add onions. Mix well. In a medium bowl combine buttermilk, milk, mayonnaise, sugar, salt, pepper, vinegar, and lemon juice. Whisk well. Pour over cabbage mix. Stir well. Sprinkle with dried parsley. Chill for at least 2 hours until serving or overnight.

KFC COPYCAT COLESLAW

Steps:

• Using a food processor, chop cabbage, pulsing until finely chopped. It might be helpful to work in small batches to make sure the cabbage isn't pulverized but just chopped up into small squares. The same can be done with the carrot. Place cabbage and carrot in a medium bowl.
• In a separate small bowl, combine the rest of the ingredients. Mix until smooth. Pour over cabbage/carrot mixture and stir. Don't be concerned if it seems a bit dry at first. The moisture from the cabbage will be drawn out before too long.
• Refrigerate for at least 30 minutes before serving. This allows for the dressing as well as the moisture from the cabbage to meld well. Stir before serving.

COPYCAT KFC COLESLAW

Steps:

• Using a food processor, dice the cabbage, carrots and onion. I shredded them in the food processor and then diced them with a knife for those small bits that KFC uses.
• In a medium bowl combine the sugar, salt and pepper, mayonnaise, buttermilk and whole milk, vinegar and lemon juice. Whisk well till smooth.
• Pour over the cabbage mixture and chill for 2 hours before serving.

KFC EASY COPYCAT COLESLAW

Steps:

• Place coleslaw in non-reactive bowl.
• Whisk together sugar and next seven ingredients thoroughly, plus onion if using.
• Pour over coleslaw mix and stir to coat. May add paprika at this point, if desired.
• Refrigerate at least 2 hours before serving.
• Note: Mix may seem dry at first, but will loosen up after cabbage reacts to the dressing and releases it's moisture. Also, when I've made my traditional coleslaw recipe, I grate my onion, because I don't like the minced bits.

KFC COLESLAW (COPYCAT)

Steps:

• Using a food processor, chop cabbage, pulsing until finely chopped. It might be helpful to work in small batches to make sure the cabbage isn't pulverized but just chopped up into small squares. The same can be done with the carrot. Place cabbage and carrot in a medium bowl.
• In a separate small bowl, combine the rest of the ingredients. Mix until smooth. Pour over cabbage/carrot mixture and stir. Don't be concerned if it seems a bit dry at first. The moisture from the cabbage will be drawn out before too long.
• Refrigerate for at least 30 minutes before serving. This allows for the dressing as well as the moisture from the cabbage to meld well. Stir before serving.

KFC COLESLAW RECIPE WITHOUT BUTTERMILK

Steps:

• Finely chop or slice cabbage and carrots using a knife, mandolin or food processor. Chop onion and add all to the bowl.
• Separately combine miracle whip, oil, sugar and black pepper in the small bowl. This is your dressing.
• Pour dressing over sliced veggies and mix very well.
• Cover with plastic wrap and place in the fridge for at least 30 minutes before serving.

VEGAN KFC COPYCAT COLESLAW RECIPE

Steps:

• Stir all ingredients together until thoroughly combined.
• For best results, cover and refrigerate overnight.
• Taste and adjust for salt for your preference.
• You may drain some of the excess liquid before serving