KFC and All Fried Chicken

I’ve like Paula Deen’s (Food Network) recipe and it turns out like you want. The secret is to use self-rising flour, but regular flour works too.

When you use a batter, you get the smooth coating you’re talking about.

Southern Fried Chicken Recipe courtesy Paula Deen
Difficulty: Easy Prep: 10 minutes Cook Time: 14 minutes Yield: 4 servings

3 eggs
1/3 cup water
About 1 cup hot red pepper sauce (suggested: Texas Pete)
2 cups self-rising flour
1 teaspoon pepper
House seasoning, recipe follows
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil

In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture. Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil. Fry the chicken in the shortening until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

Paula’s House Seasoning - makes 2 cups
NOTE: Use KOSHER salt, not iodized salt when making this

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients and store in an airtight container for up to 6 months.

INGREDIENTS
1 1/2 cups all-purpose flour
1/2 cup cornmeal
1/4 cup cornstarch
3 teaspoons salt
2 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon rubbed sage
1 teaspoon pepper
2 eggs
1/4 cup water
2 broiler/fryer chickens (3 to 4 pounds), cut up
vegetable oil for frying
DIRECTIONS
In a large resealable plastic bag, combine the flour, cornmeal, cornstarch, salt, paprika, oregano, sage and pepper. In a shallow bowl, beat eggs and water. Dip chicken in egg mixture; place in the bag, a few pieces at a time, and shake until coated.
In an electric skillet, heat 1 in. of oil to 375 degrees F. Fry chicken, a few pieces at a time, for 3-5 minutes on each side or until golden and crispy.
Place in two ungreased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 350 degrees F for 25-30 minutes or until chicken is tender and juices run clear.

JUNKFOOD COOKBOOK FRIED CHICKEN (LIKE KFC)

3 lb chicken pieces
1 egg
2 tbsp club soda
1 cup pancake mix
1 tsp poultry seasoning
1 tsp paprika
1/4 tsp ground black pepper
1/2 cup flour
1 pkg Italian-style salad dressing mix (dry)
salt (to taste)
oil for deep frying

Rinse chicken pieces; pat dry with paper towels; set aside.

Beat egg and club soda together in a shallow bowl; set aside.

In another shallow bowl, combine pancake mix with poultry seasoning, paprika, and pepper; set aside.

Mix flour with dry salad dressing mix and salt to taste. Dip chicken pieces in this mixture and let sit for a couple of minutes.

Dip flour-coated chicken pieces in egg mixture, then in pancake mix mixture. Let sit on wire rack while heating deep fat to 375 degrees.

Fry chicken pieces, turning once, until a rich golden brown, about 20-25 minutes. Drain on paper towels.

Variation:

EXTRA CRISPY CHICKEN:
Dip the chicken in the flour mixture, then the egg mixture, then the pancake mixture. Dip back into the egg mixture and then again into the pancake mixture. Fry as above until done.

Servings: 4

KFC Extra Crispy Chicken recipe
KFC uses pressure cookers to fry chicken, which is risky to do at home. If you are using a deep fryer, fry a few pieces at a time for about 20 minutes, covered, turning occasionally. Likewise, if pan frying, cook, covered, turning occasionally for about 30 minutes. As always with chicken, check the middle of a large piece to check for doneness. Allow to drain on paper towels when cooking is completed.

1 (2- to 3-pound) cut-up chicken
1 quart water
3 tablespoons salt (for soaking)
1 cup milk
1 egg, beaten
2 cups flour
1 teaspoon Accent (MSG)
1 tablespoon salt
1 teaspoon black pepper
Soybean oil (no substitutions) for frying

Allow chicken to soak in salted water for 30 minutes.

Mix egg and milk in a bowl. Mix flour, Accent, salt and pepper in another bowl. Preheat deep fryer to 350 degrees F, or place 3/4 inch oil in a skillet over medium heat.

Dry chicken with paper towels. Dredge in flour mixture. Dip into milk-egg mixture, then back into flour mixture. Do this one piece at a time making sure that there is total coverage over entire surface of chicken in each step.

Crispy Fried Chicken

INGREDIENTS
1 (4 pound) chicken, cut into pieces
1 cup buttermilk
2 cups all-purpose flour for coating
1 teaspoon paprika
salt and pepper to taste
2 quarts vegetable oil for frying

DIRECTIONS
Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

Into your regular batter add a 1 tsp corn starch and 1 tsp corn meal per 8 pcs of chicken. This will give you the effect you are looking for……i promise.