I need a recipe (from scratch - no instant anything) for real American Fried chicken (that looks like KFC)?

Question

How do you make Fried Chicken - that looks like KFC? Better?

It must taste nice obviously!!!! GOD! Anybody that still knows how to COOK?

Thank you guys - to all you who actually gave me a serious answer! I am trying to impress my husband!

Phoenix... READ the question before you try answering ... IT DOES NOT HAVE TO TASTE LIKE KFC. Gosh.

Thank you to all who responded to my question. It was REALLY difficult to choose a "best answer". I basically had to take the best anwers and pull a name out of a hat...

Answer 1

http://southernfood.about.com/cs/chickenrecipes/a/fried_chicken.htm

Answer 2

1 Broiler fryer - cut up
3 C. Water
1 Tbsp. Salt
1 tsp. MSG
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

1. Cover chicken with mixture of water and salt. Chill in bowl for least 1 hour.
2. Combine herbs, 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.

Answer 3

Butcher the chicken into the pieces that you want, legs, thighs, breasts, wings etc. Then soak them in a mix of buttermilk and paprika overnight. The next morning remove the chicken and pat it dry. For a nice crispy crust, first dredge chicken in flour mixed with a little corn meal for extra crunch, and other spices you like, white pepper, paprika, thyme, etc. Then take the chicken and place it in shallow pan with beaten eggs in it, and coat the outside of the chicken with the egg, a light coat. Then back into the flour. Shake the flour off real well and put the chicken in a pan with peanut or canola oil that is about 350*, the oil should come about halfway up the chicken, turn chicken when GBD (golden brown and delicious) and finish cooking till it is done. Internal temperature of 160*. If the chicken is getting to brown in the oil, you can finish it in the oven set at 350*

Answer 4

I have KFC's recipe -
6 c Crisco cooking oil
1 egg, beaten
2c cold milk
2c all purpose flour
4TBLS salt
2tsp black pepper
1tsp MSG
2 frying chickens with skin - each cut in 6 pieces

Pour oil into pressure cooker and heat over med.to about 400.
Combine egg and milk in bowl
in separate bowl combine the remaining dry ingredients
Dip each piece of chicken in milk until fully moist
roll moist chicken into flour mixture until completely coated
in groups of 4 or 5, drop covered chicken into oil and lock lid in place
When steam shoots out through the pressure - release and set a timer for 10 min.
After 10 min. release pressure and remove chicken to paper towels to drain. Repeat with the rest of the chicken.

If you don't like this - I am from the south and have a real good fried chicken recipe and the stuff to go with it - like gravy, biscuits, fried okra - yum!

Answer 5

I boil my chicken first, even though it takes longer.

Then I use 1/8 cup milk, 2 eggs and about 1/4 tsp of water to create a liquid to roll the chicken in.

I mix 2 cups flour, 1 cup of cornmeal, salt, pepper and crushed red pepper in a bowl. Once the chicken has been in the liquid I roll it in the flour mixture and fry it on a low temperature in vegetable oil. To make it look more like KFC, do a double dip in both the liquid and flour mix. It gets messy but its ohhh so good.

Answer 6

Remember the KFC barbecue chicken they used to make? I used to love that stuff but they don't make it anymore (prolly not cost effective enough). Anyhoo, I make it myself.

The first thing to know is how to get "crust" on the chicken. What you need is something to make it stick. The mixture for this is eggs and creme (heavy creme, NOT milk). Roughly 1 egg + 1 tablespoon of creme. Beat with a wire whisk or an electric mixer on LOW until it is nice and goopy. Dunk pieces of chicken in this mixture and then in a large bowl filled with whatever coating you plan to use. Do all pieces of chicken and let them dry a few minutes. Then dunk them again in first the egg mixture and then the coating. Do this as many times as you want until you achieve the thickness of coating you desire.

The coating for use with barbecue is plain old breadcrumbs, the finer they are ground, the better. No spices.

After the chicken is good and coated, you get a deep fry pan filled halfway with oil and fry these until golden brown. A better way is to use a large size fry daddy and deep fry the chicken until golden brown.

Now take a few bottle of barbecue sauce and fill a very large bowl (salad bowl is a good size) with it to at least 3/4 full. As soon as the chicken is finished cooking, put it in the barbecue sauce and let it soak in there a good 15 minutes so that the coating will absorb the barbecue sauce and then the outside will be coated with the stuff. Remove from the bowl after that and serve. Yum yum yum.

Most commercial barbecue sauces taste like total crap, so I make my own. In a large pot, put 1 cup of honey, 1 cup of molassas, 3 cups of vinegar, 1 cup of water and 4 small cans of tomato PASTE (not sauce). Add in spices and bring to a boil. Simmer 20 minutes, stirring frequently.

For spices, I recommend an entire tin of something called Rasta Rub by Nantucket Offshore. It's available in most gourmet cooking shops at your local mall and many supermarkets. It's well worth getting ahold of by mail order (many places sell it on the internet) if you have to. It's good stuff. Add in 4 or 5 tablespoons of salt after the mixture is done simmering. You might have to add it a bit at a time and taste test it to get the right amount of saltiness for your palate. This will make a VERY nice barbecue sauce better than anything you could possibly get in the store. Hell, I'd pit my barbecue sauce against any professional rib joints stuff any day of the week.

http://www.nantucketoffshore.com/spicerubspasta.php

An alternative is to add the rasta rub directly to the breadcrumbs instread for a spicy coating.

Answer 7

one chicken cut washed and dried then you take 2 cups flour, 2tsps lawry seasoning salt, 2tsps lawry seasoned pepper, 1 tsp poutry seasoning all in a lg ziplock bag. then u take 1cup milk and two eggs whipped take chicken place in bag 1 piece at a time then in the egg mixture do this twice after you do this cover aad put in freezer for two hrs. heat 3'' of oil in deep fryer place 2-3 pieces let cook for 3-5 min on each side poke with fork when liquid runs clear or white its done. you can add other seasonings if you want but this is the closest that i've been able to get to kfc..goodluck

Answer 8

OK Your in luck because last night I made fried Chicken that was extremely close to KFC. You take flour salt, pepper, garlic powder, and fried chicken seasoning. mix half of it together with butter milk until soupy. Let your chicken soak in this mixture for 30 minutes then dip in dry and deep fry. For extra crispy use less of the wet mixture.

Answer 9

First dip the chicken in raw scrambled egg. Then cover with seasoned bread crumbs. Place in a pan of hot oil and cook on each side on med low for at least 10 minutes depending on how big/thick the piece of chicken is. This way is so tasty much better than flour in my opinion. Matter of fact, I might make this for dinner tomorrow:)

Answer 10

Kentucky Fried Chicken Spice

1 tablespoon rosemary
1 tablespoon oregano leaves
1 tablespoon powdered sage
1 teaspoon powdered ginger
1 teaspoon marjoram
1 1/2 teaspoons thyme
3 tablespoons packed brown sugar
3 tablespoons dry minced parsley
1 teaspoon pepper
1 tablespoon paprika
2 tablespoons garlic salt
2 tablespoons onion salt
2 tablespoons chicken bouillon powder (or 4 cubes, mashed)
1 package Lipton tomato Cup-a-Soup mix

Place all ingredients in blender and pulse for 3-4 minutes to pulverize, or rub through a fine strainer. Store in an airtight container so the spices will not lose their potency. Makes about 3/4 cup.

Add 1 ounce mix to every one cup of flour for coating chicken.

Make sure you use a egg mixture of eggs and milk to and coat the chicken in that and then dip in the mixture.

This is a clone recipe!

These are the spices the colonel uses to make Kentucky Fried Chicken


And here is another one


Kentucky Fried Chicken
Ingredients :

2 tbl Salt
2 cup Flour
2 tbl Pepper
4 tbl Paprika
1 tsp Garlic salt
1 tbl Ground mustard
1 tbl Ground french thyme
1 tbl Sweet basic leaves
1 tsp Ground oregano
1 tbl Ground Jamaica ginger

Method :
Mix all spices and flour together. Take pieces of cut-up chicken and dip in raw egg (slightly beaten). Roll in spices. Fry chicken in oil.
Bake in 350 F oven for 45 minutes in foil.
Good luck.


And this one was handed down to Gloria Pritzer by Harlen Sanders before he died

KENTUCKY FRIED CHICKEN LIKE THE COLONEL'S (Gloria Pitzer)

Dip cut up 3 lb. chicken fryer into beaten egg and a bit of milk. Then dip into a dry coating made by combining 2 pck. Good Seasons Italian dressing mix, 1 envelope Lipton Tomato Cup of Soup powder, 1 T. seasoned salt, 2 t. poultry seasoning and 2 c. self-rising flour. Let pieces dry for a few minutes and brown in 1 inch of hot oil on both sides. Transfer to a baking pan. Seal in foil. Brown a few minutes, uncovered, or til thickest pieces are tender and well done.
.

Answer 11

Dip chicken in beaten eggs, flour, water, put in a cast iron skillet with hot lard, or crisco, be careful as the grease will splatter. Get good and hot, turn down the heat, put chicken in the skillet. Turn after about 10 min. Cook until you can stick a fork in it and it comes out with out any effort. My Granny taught me how to make gravy from the chicken grease. It is really good. Good luck with your dinner. Don't forget to add salt and pepper to your flour.