Cajun Rice, fries and fried chicken?

Question

does any1 know the cajun rice recipe? the KFC recipe? or popeyes fries recipe? please help...

Answer 1

Popeye's Fried Chicken

3 cup Self-rising flour
1 cup Cornstarch
3 Tbsp Seasoned salt
2 Tbsp Paprika
1 tsp Baking soda
1 pkg Italian Salad Dressing Mix Powder
1 pkg Onion Soup Mix -- (1 1/2 Ounces)
1 pkg Spaghetti sauce mix -- (1/2 Ounce)
3 Tbsp Sugar
3 cup Corn flakes -- crushed
2 Eggs -- well beaten
1/4 cup Cold water
4 lb Chicken -- cut up

Combine first 9 ingredients in large bowl. Put the corn flakes into
another bowl. Put eggs and water in a 3rd bowl. Put enough corn oil
into a heavy roomy skillet to fill it 1" deep. Get it HOT! Grease a
9x12x2 baking pan. Set it aside. Preheat oven to 350~. Dip chicken
pieces 1 piece at a time as follows: 1-Into dry coating mix. 2-Into
egg and water mix. 3-Into corn flakes. 4-Briskly but briefly back
into dry mix. 5-Drop into hot oil, skin-side-down and brown 3 to 4
minutes on medium high. Turn and brown other side of each piece.
Don't crowd pieces during frying. Place in prepared pan in single
layer, skin-side-up. Seal in foil, on 3 sides only, leaving 1 side
loose for steam to escape. Bake at 350~ for 35-40 minutes removing
foil then to test tenderness of chicken. Allow to bake uncovered 5
minutes longer to crisp the coating. Serves 4. Leftovers refrigerate
well up to 4 days. Do not freeze these leftovers. Leftover coating
mix (1st 9 ingredients) can be stored at room temp in covered
container up to 2 months.
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KFC Original Fried Chicken

1 frying chicken, cut into frying pieces
1 1/2 cups flour
1 Pkg. (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.

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

3/4 lb Boneless chicken breast
2 tsp Dark soy sauce
2 tsp Rice wine or dry sherry
1 tsp Finely chopped ginger root
1 tsp Cornstarch
1 tsp Sesame oil
1/3 cup Oil, preferably peanut
2 Dried red chiles
cut in half lengthwise
1 Tbsp Chopped fresh orange peel OR
2 tsp - dried citrus peel
-(soaked and coarsely chopped)
1/2 tsp Roasted Sichuan peppercorns
* (finely ground), optional
2 tsp Dark soy sauce
1/4 tsp Salt
1 tsp Sugar
1/2 tsp Sesame oil

CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put
it into a bowl together with the soy sauce, rice wine or sherry, ginger,
cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture
marinate for about 20 minutes. Heat the oil in a wok or large skillet until
it is very hot. Remove the chicken from the marinade with a slotted spoon.
Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it
and leave to drain in a colander or sieve. Pour off most of the oil,
leaving about 2 teaspoons. Reheat the pan over a high heat and then add the
dried chiles. Stir-fry them for 10 seconds, and then return the chicken to
the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing
well. Serve the dish at once.

Add toasted sesame seeds to make sesame chicken.
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Panda Express Orange Chicken

2 lbs boneless chicken pieces, skinned
1 egg
1 1/2 tsp salt
white pepper
oil (for frying)
1/2 cup plus 1 Tbsp cornstarch
1/4 cup flour
1 Tbsp minced ginger root
1 tsp minced garlic
dash crushed hot red chiles
1/4 cup chopped green onions
1 Tbsp rice wine
1/4 cup water
1/2 to 1 tsp sesame oil

ORANGE SAUCE FOR STIR FRY:
2 tsp Minced zest and
1/4 cup Juice from
1 large Orange
1/2 tsp Sugar
2 Tbsp Chicken stock
1 Tbsp Light soy sauce

Combine all ingredients in small bowl and set aside.
Cut chicken pieces in 2" squares and place in large bowl. Stir in egg,
salt, pepper, and 1 Tbsp oil and mix well. Stir cornstarch and flour
together. Add chicken pieces, stirring to coat.
Heat oil for deep-frying in wok or deep-fryer to 375. Add chicken pieces,
a small batch at time, and fry 3 to 4 minutes or until golden and crisp.
(Do not overcook or chicken will be tough.) Remove chicken from oil with
slotted spoon and drain on paper towels. Set aside.
Clean wok and heat 15 seconds over high heat. Add 1 Tbsp oil. Add ginger
and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles
and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce
and bring to boil. Add cooked chicken, stirring until well mixed.
Stir water into remaining 1 Tbsp cornstarch until smooth.
Add to chicken and heat until sauce is thick. Stir in 1 tsp sesame oil.

Serve at once.
Makes 6 servings.

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McDonalds Fries
Source: zenadsl2377

2 large Idaho Russett potatoes
1/4 cup sugar
2 Tablespoons corn syrup
1 1/2 - 2 cups hot water
6 cups Crisco® shortening
1/4 cup beef lard (or save the fat from previously cooked burgers)
salt

Peel the potatoes. In a large mixing bowl, combine sugar, corn syrup, and hot water. Make sure the sugar is dissolved. Using a French fry slicer, cut the peeled potatoes into shoestrings. The potatoes should be 1/4" x 1/4" in thickness, and about 4" to 6" long. (You can do this with a knife, but it is a lot of work). Place the shoe stringed potatoes into the bowl of sugar-water, and refrigerate. Let them soak about 30 minutes.

While they're soaking, pack the shortening into the deep fryer. Crank up the temperature to "full". The shortening has to pre-heat for a very long time. It will eventually liquify. After it has liquified and is at least 375°, drain the potatoes and dump them into the fryer. (be careful, it will be ferocious) After 1 to 1½ minutes, remove the potatoes and place them on a paper towel lined plate. Let them cool 8 to 10 minutes in the refrigerator.

While they're cooling, add the lard or beef drippings to the hot Crisco®. Again, crank the temperature to full. Stir in the lard as it melts into the oil. It will blend in. After the deep fryer is reheated to 375°-400°, add the potatoes and deep fry again. This time for 5-7 minutes until golden brown. Remove and place in a large bowl.

Sprinkle generously with salt, then "toss" the fries to mix the salt evenly. (I suggest about 1 teaspoon of salt, maybe slightly more). Serve hot, serve immediately, and enjoy! Depending upon the size of the potatoes, this recipe make about 2 medium sized fries.

Special Notes:
Note: If you want more fries, double the recipe---but DON'T double the cooking oil. Just cook them in shifts, adding about 1/4 cup more Crisco® and 1 tablespoon lard for the second batch.

Note: For an easier clone of McDonald's french fries, you can use the frozen, pre-cut Ore-Ida® shoestring potatoes. Just cook them in the same combo of Crisco® and lard, skipping the "blanching" process. Cook them while still frozen for 6-10 minutes (depending upon the amount) until golden brown. They're good, but not nearly as accurate in taste and texture as the fresh recipe.

Answer 2

Hopefully someone who works in one of those places and is here and knows the recipe will give you the recipe.

Answer 3

I used to work for KFC and their mixture comes already blended and when your hired you have to sign a paper that states you will not divulge any ingredients of the recipe.

Answer 4

wish i did, gonna put this on my watch list...ty

Answer 5

Do your best. good luck

Answer 6

sorry i know nothing about this

Answer 7

NOPE, NOT ME!!!!!!!!