KFC and All Fried Chicken

The colonel took that to the grave with him!!

It’s a secret recipe.

Here’s a link to a copycat recipe:

I used to work at a KFC. The roaches are the secret ingrediate.

Here are a bunch of KFC recipes…

Enjoy!

Kentucky Fried Chicken Recipe

Copycat KFC Original Recipe Fried Chicken

10 c vegetable shortening
1 egg, beaten
2 c milk
4 c all-purpose flour
2 T chicken bouillon powder
2 T salt
8 T ground black pepper
2 T MSG
2 T paprika
2 T ground oregano
2 T garlic powder
2 T onion powder
4 T ground cayenne pepper powder
8 T chili powder
2 T curry powder
2 frying chickens with skin, each cut into 8 pieces

Pour the oil into pressure cooker and heat over medium heat to about 400 degrees Fahrenheit. In a small bowl, combine the egg and milk. In a separate bowl, combine the remaining 13 dry ingredients. Dip each piece of chicken into milk until fully moistened. Roll the moistened chicken in the flour mixture until completely coated. In groups of four or five, drop the covered chicken pieces into the oil and lock the lid in place. When steam begins shooting through the pressure release, set the timer for 10 minuets. After 10 minuets, release the pressure according to manufacture instructions, and remove the chicken to paper towels or a metal rack to drain. Repeat with remaining chicken.

Yield: 16 pieces

Kentucky Fried Chicken Recipe

genuine KFC secret recipe
2 cups flour
1/2 tsp salt
1/2 tsp thyme
1/2 tsp basil
1/2 tsp oregano
1 tbsp celery salt
1 tbsp black pepper
1 tbsp dry mustard
4 tbsp paprika
2 tsp garlic salt
1 tsp ground ginger
3 tbsp MSG (Accent)

Mix all ingredients well in a large bowl.

Dip chicken pieces in beaten eggs
Then turn them over in regular bread crumbs (commercial)
Finally plunge them in the flour-spices mixture (above)

Heat oven to 350 degrees
Place chicken in a tray and cover with foil (shiny side out)
Cook 40 minutes.
Remove the foil then cook for another 40 minutes
Baste lightly with oil 5 minutes before the end
Let stand 5 minutes and serve.

Kentucky Fried Chicken

1 egg, beaten
2 cups milk
2 cups all-purpose flour
4 teaspoons salt
2 teaspoons black pepper
1 teaspoon msg (monosodium glutamate-you can use Accent Flavor Enhancer)
6 cups Crisco cooking oil
2 frying chicken, with skin, each cut into 6 pieces

In a small bowl combine the egg and milk.
In a separate bowl, combine the remaining four dry ingredients.
Dip each piece of chicken into the milk mixture until fully moistened. Roll the moistened chicken into the flour mixture until completely coated.
Pour the oil into the pressure cooker and heat over medium heat to about 400.
In groups of 4 or 5, drop the chicken pieces into the oil and lock the lid into place. When the steam begins shooting through the pressure release, set the timer for 10 minutes.
After 10 minutes, release the pressure according to manufacturer’s instruct ions, and remove the chicken to paper towels or a metal rack to drain.
Repeat with remaining chicken.
TIDBIT: If you prefer not to use MSG, you may substitute an additional 1/2 TBS. of salt. Be aware however that using MSG produces the best clone of KFC’s fried chicken.

Kentucky Fried Chicken

1 medium whole chicken, cut into serving pieces
1 1/2 cups flour, sifted
1/2 teaspoon salt
pepper, to taste
1 1/2 teaspoons baking powder
1 egg
1/2 cup milk
fat or oil, for frying

Steam chicken until tender; dry and keep cool until time to fry (it is convenient to do thes the day before if a large quantity is needed).
Just before frying, make a batter of the remaining ingredients.
Preheat fat or oil to 380°F.
Dip each piece of steamed chicken in batter and fry until a beautiful golden brown.

KENTUCKY FRIED CHICKEN

Ingredients
**************
3 1/2 cups flour
1 tbsp. salt
1 tbsp. black pepper
1 tbsp. white pepper
1 tbsp. oregano
1 tsp. dry garlic
1 tsp. thyme
1 tsp. paprika
1 tsp. cayenne
1 tsp. cumin

Procedure
*************
Mix all of the ingredients into the flour, mix very well until perfectly blended. Pat dry the pieces of chicken which are at room temperature. Beat 1 egg (depending on how many pieces you have to fry) into some milk. Heat the oil for deep frying. Dip one piece of chicken at a time into the egg-milk mixture, roll it into the flour mixture, shake the excess flour and delicately place it into the hot oil.

(*-*)

It’s still a secret. Today, the recipe is protected by some pretty elaborate security precautions. One company blends a formulation that represents part of the recipe while another spice company blends the remainder. As a final safeguard, a computer processing system is used to standardize the blending of the products to ensure neither company has the complete recipe.

the mock recipe above, ive tried. but I like mine with more spices

I have used this and my family loves it..
I soak the chicken pieces in a cup of buttermilk or sour milk with a piece of crushed garlic bud.. soak for 30min or more
then take a bowl of 1 cup of regular flour, mix in a dash of salt, black pepper, sweet paprika, garlic and onion powder. , stir all this up, and then taking a piece at a time of the chicken out of the buttermilk,, dip into the flour and set on a dish… after all have been floured, repeat this.. dip back into any milk and back to the flour a 2nd time.. makes for a crisper coating.. then let the pieces sit for 15 min to settle and absorb flavors while heating up your oil in the frying pan.. then cook as usual… .. mmm!

I used to work for them and if you knew what I know

you wouldn’t entertain the food

After the chicken gave me a dose of food poisoning which was absolutely vile. I have NEVER touched it since.

Make your own coating - that’s your safest bet I promise you…!!xxx

KFC Original Fried Chicken

1 frying chicken, cut into frying pieces
1 1/2 cups flour
1 Pkt. (dry) Good Seasons Italian Dressing (THE 11 herbs and spices!)
1 Envelope Lipton (or other brand) Tomato Cup of Soup
2 eggs, well beaten
2/3 cup milk
Vegetable oil to cover bottom of your skillet; about 1/2 inch deep.

1. Combine eggs and milk. Set aside.
2. Combine flour with the Italian dressing and soup mix.
3. Dip chicken pieces in milk-egg mixture and roll them in the
flour-seasoning mixture. Repeat procedure.
4. Fry pieces over medium heat for 25 to 30 minutes, turning often.
5. Remove from fire. Drain and serve