KFC and All Fried Chicken

No but try to go to there web page

Ingredients:
1 Broiler fryer - cut up
3 C. Water
1 Tbsp. Salt
1 tsp. Accent
2 tsp. Onion Powder
2 pkg. DRY Instant Chicken Broth (Do Not Use Canned)
2 tsp. Seasoned Salt
1/2 tsp. Black Pepper
1 C. Flour

Preparation:
1. Cover chicken with mixture of water and salt. Chill in bowl for least 1 hour.
2. Combine 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.
3. Remove chicken from water, and dip it into the flour mixture coat well. Place coated pieces on a plate for 5 minutes.
4. Melt enough shortening or salad oil to make 1 inch depth in a large skillet. Heat to 375 degrees. Fry chicken pieces turning once, every 5 minutes, be sure to cook chicken until done. Lift chicken out and drain on paper towels. You can keep the chicken warm in the oven by placing it in the oven, and serve when all pieces are finished cooking.

This is NOT KFC, but a few rules of thumb will help:

1. keep it simple
2. don’t over turn the chicken while frying (this knocks off the flour coating resulting in burned particles in the bottom of the oil.)
3. Use peanut oil or a bland oil like canola or soy oil to try.
4. Self-rising flour will give crispier results

a. cut, wash, and dry your chicken
b. salt and pepper lightly
c. coat with flour
d. (optional) dip in beaten egg/s, buttermilk, or milk
e. coat a 2nd time with flour
f. heat your oil to about 350 (drop of water will crackle and pop in it).
e. fry chicken on one side (don’t move it).
f. turn and fry on second side
g. remove from oil and place on paper towels
h. lightly season while still moist from cooking.

Almost Kentucky Fried Chicken Recipe
Ingredients:
3 pounds chicken pieces
2 packages Italian salad dressing mix
3 tablespoons flour
2 teaspoons salt
1/4 cup lemon juice
1 1/2 cup pancake mix
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
Milk
Directions:

Make a paste out of the Italian dressing mix, flour, salt and lemon juice. Coat chicken evenly. Stack chicken pieces in a bowl. Cover and refrigerate overnight or at least for several hours.

Mix pancake mix with paprika, salt and pepper. Dip chicken pieces in milk, then in pancake coating. Dust off excess. Lightly brown in large skillet containing 1/2″ vegetable oil. Brown for 4 minutes on each side. Remove and place in a single layer on shallow baking pan. Seal with foil.

Bake for 1 hour at 350. Uncover and baste again with milk. Return, uncovered, to oven heated to 400, to crisp for 10 minutes.