KFC FRIED CHICKEN
Recreate KFC Fried Chicken at home with this copycat recipe.
Provided by Stephanie Manley
Categories Main Course
Time 1h
Number Of Ingredients 17
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.
Nutrition Facts : Calories 168 kcal, Carbohydrate 31 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 24 mg, Sodium 3241 mg, Fiber 3 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
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 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 FRIED CHICKEN
Notes: MSG stands for MonosodiumGlutamate. It is a spice, found in your grocery store. It can be sold as MSG or under the brand name "Accent". Some people are extremely allergic to MSG, over 98% of the population is not. It serves to make flavors stronger, and almost pop right out at you. This recipe used to call for Fines herbs, but most people have difficulty in obtaining them. Fines herbs used to be used more frequently many years ago. Fines herbs was a poultry seasoning. Since so many people have difficultly in obtaining the herb, it has been removed from the recipe. If you can access Fines herbs add 2 teaspoons to the flour mixture.
Provided by WSBLANK
Categories Whole Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cover chicken with mixture of water and salt. Chill in bowl for least 1 hour.
- Combine herbs, onion powder, seasoned salt, instant chicken broth, and pepper in a blender and mix well.
- Place this mixture in a bowl.
- Add the flour to this bowl.
- Mix flour and seasonings well.
- Remove chicken from water, and dip it into the flour mixture coat well.
- Place coated pieces on a plate for 5 minutes.
- Pressure cook 10 psi 10 minutes Note: Find the Fines Herbs if you can.
- It makes a great deal of difference. Steve.
Nutrition Facts : Calories 408.7, Fat 23.3, SaturatedFat 6.7, Cholesterol 115, Sodium 1274.7, Carbohydrate 16.6, Fiber 0.7, Sugar 0.1, Protein 30.8
KFC FRIED CHICKEN
Make and share this Kfc Fried Chicken recipe from Food.com.
Provided by Ashley Alli
Categories Whole Chicken
Time P1DT20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Mix first 6 ingredients for marinade and soak chicken for 24 hours under refrigeration.
- Place shortening in a pressure fryer and heat over medium heat until shortening reaches 400°F In a small bowl, combine egg and milk.
- In a separate bowl, combine remaining 6 dry ingredients.
- Dip each piece of chicken into milk until fully moistened.
- Roll moistened chicken in flour mixture until well coated.
- In groups of 4 or 5 pieces, drop coated chicken into the shortening and lock the lid.
- When pressure builds up, cook for 10 minutes.
- Release according to manufacturer's instructions.
- Remove to rack and drain for 5 minutes before eating.
Nutrition Facts : Calories 1881, Fat 177.3, SaturatedFat 45.8, Cholesterol 166.5, Sodium 4587.1, Carbohydrate 27.2, Fiber 1, Sugar 0.2, Protein 47
KFC STYLE BAKED FRIED CHICKEN
Got this from Facebook: I am pretty sure someone has discovered the KFC secret recipe! It is DEAD ON plus it's also baked not fried and there isn't any skin! So you get to enjoy the taste of the seasoning with every bite. This is super easy and you are TOTALLY going to love it!
Provided by Marc R.
Categories < 4 Hours
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Soak thawed chicken strips in a bowl of milk for 20-30 minutes.
- Preheat oven to 400 degrees.
- Mix dry ingredients in a gallon size Ziploc or large bowl.
- Melt butter and spread in bottom of 9x13 pan.
- Shake excess milk off chicken and completely coat with seasoning mix by either shaking in the Ziploc bag or dredging in bowl.
- Place on pan and cook for 20 minutes.
- Turn each piece of chicken and continue cooking for 20 more minutes or until cooked through.
Nutrition Facts : Calories 219.9, Fat 12, SaturatedFat 7.4, Cholesterol 30.5, Sodium 393.6, Carbohydrate 24.8, Fiber 1.4, Sugar 0.2, Protein 3.6
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