KFC and All Fried Chicken

I use the website….you can adjust recipe for home many portions and it gives the nutritional breakdown

You can analyze the nutrient content of any recipe at this site:

And here’s a good fried chicken recipe… you can bump up the quantities to feed 100.

Buttermilk Fried Chicken

1 quart buttermilk
1 (2- to 2 1/2-pound) broiler-fryer, cut up
1 teaspoon salt
1 teaspoon pepper
1 cup all-purpose flour
2 cups vegetable oil
1/4 cup bacon drippings

Combine chicken and buttermilk in bowl. Cover and chill 8 hours. Drain chicken.

Combine 1 teaspoon salt and pepper; sprinkle half of pepper mixture evenly over chicken. Combine remaining pepper mixture and flour in a large freezer bag. Place 2 pieces of chicken in bag; seal. Shake to evenly coat. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time.

Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360°. Add chicken, a few pieces at a time, skin side down. Cover and cook 6 minutes; uncover and cook 9 minutes.

Turn chicken pieces; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary. Drain on paper towels.

Note: For best results, keep the oil temperature between 300° to 325° as you fry the chicken. Also, you may substitute 2 cups buttermilk for the saltwater solution used to soak the chicken pieces. Proceed as directed.

Yield: Makes 8 pieces

–Southern Living

why don’t you give them something healthy? fried chicken isn’t exactly that healthy…

and yes, like the first poster, go to

recipezaar.com has a new site setup and for each recipe you request, it has the entire nutrition listing on the same page as the recipe. It has how many it serves, calories, total fat, carbs ……. everything! Its neat.

INGREDIENTS
50 skinless, boneless chicken ****** halves
13 (10.75 ounce) cans condensed cream of chicken soup
13 egg
seasoning salt to taste
780 g all-purpose flour
800 g cornstarch
15 g garlic powder
15 g paprika
salt and pepper to taste
oil for frying

DIRECTIONS
In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside.
In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture).
Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Heat oil in a deep skillet over medium heat; be sure to use enough oil to cover chicken pieces. Once chicken is doughy, test oil by dropping a piece of the ‘dough’ into it; the oil is ready when it starts to fry immediately.
Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear. Drain on paper towels and serve.

50 servings double for 100

NUTRITION INFORMATION
Servings Per Recipe: 50

Amount Per Serving

Calories: 534

Total Fat: 29.4g
Cholesterol: 128mg
Sodium: 694mg
Total Carbs: 32.7g
Dietary Fiber: 0.8g
Protein: 32.6g

Almost Kentucky Fried Chicken Recipe
Serves/Makes: 50
Ingredients:
25 pounds chicken pieces
16 2/3 packages Italian salad dressing mix
25 tablespoons flour
16 2/3 teaspoons salt
2 1/12 cups lemon juice
12 1/2 cups pancake mix
8 1/3 teaspoons paprika
4 1/6 teaspoons salt
2 1/12 teaspoons 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.

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