PLEASE!! Tell me what are the ingredients of KFC?

Answer 1

Fried Chicken?

Answer 2

I think you are talking about their famous chicken. Well, fortunately, I have been doing fried chicken ala KFC.

If you are Chinese, you will like what you will find in the ingredients:

MSG
Salt
Garlic
Water
Pepper
Chicken breast/thigh

You put about 1 Tbsp of MSG in 1 Liter of water. Add in 1/4 cup salt, 1 head garlic (crushed) and 15 pcs peppercorns (crushed).

Soak chicken pieces for about an hour.

Drain and pat dry with a kitchen towel.

Dredge with flour and fry until golden brown.

You will love it ala KFC!

Answer 3

You know what i love cooking. When i fried chicken these are my ingredients:

Chicken
Salt
Eggs
Pepper
Monosodium glutamate
Breedings (optional) or
all purpose flour
Cooking oil
Gravy for the sauce...

Steps on how to prepare:

1. Boil the chicken for 15mins or until meat tender.
2. After that prepare the mixture beat the egg
3. Next is combine the dry ingredients (salt, pepper, monosodium glutamate, breedings or all purpose flour).
4. After that, pour the dry ingredients into the egg.
5. And last is put the chicken into the mixture, roll the chicken.
6. Last is fry it in a medium heat.

Gravy for sauce:
All purpose flour
Pepper
or you can buy a ready made gravy in a grocery.

Hope this can help you on how to prepare your fried chicken.

Answer 4

Not to sure but it used to make my entire sports team volleyball and basketball sick!! Expecially if we ate the popcorn chicken X_X !! lol but the truth of the matter is, KFC is not good for you, and you may think its better than a McDonalds but its the same.

But I googled it and found a webpage that shows you how to make their chicken. So this should indeed tell you whats in the chicken for ingrediante. Hope this helps. :D

Answer 5

KENTUCKY FRIED CHICKEN RECIPE
USA
Prep: 15 min; Cook: 30 min - Medium Difficulty
Serves 4

If you are expert at frying, skip to the ingredients.

For this Kentucky fried chicken recipe, you can use lard, crisco (shortening), or one of the vegetable oils. You can also add butter, if you choose, skimming off any foam that rises to the top while heating the oil. You can toss in chunks of ham or bacon to add flavor. Crucial are the skillet or pan, and the temperature of the oil. On my first try the oil was too hot; the result was burned, undercooked chicken. Oil that is not hot enough will not deliver crisp chicken.

Ideal frying temperature is about 365 degrees F (185 C) - ascertained with a frying thermometer or by dropping a 2" square of bread in the hot oil - it should turn golden brown in about 60 seconds.

When you have the right temperature, add the pieces slowly, one by one, and do not crowd them. Be patient and do two or more batches, if you must.

INGREDIENTS:


1 good chicken (Kosher or 'natural' chickens are usually best), cut into serving pieces, or use 8 to 10 leg pieces (drumsticks and thighs), trimmed of excess fat.


1 tablespoon curry powder
1/2 teaspoon ground allspice

OR

fines herbes mix:


1 tsp chopped tarragon
1 tsp chopped chervil
1 tsp chopped chives
1 tsp chopped parsley
(or any combination of the above, plus whatever else you fancy)

PLUS

1 - 2 cloves garlic, minced
1 tsp cayenne pepper (more or less to taste)
1 egg
1 cup flour
Salt and pepper to taste
Enough oil or lard to fill skillet to a depth of about 1/2" - lard, lard and butter combined or vegetable: Crisco shortening, corn, canola, peanut. Canola or corn oil imparts the least flavor, lard the most. Crisco shortening seems to result in the 'crispest' chicken. Canola is considered the healthiest.

Large heavy skillet or casserole with cover; large mixing bowl; tongs or a big fork for handling chicken pieces, frying thermometer (ideally).

IN a bowl, mix chicken with salt, pepper, spices, garlic, chili, egg and 2 tablespoons water. When thoroughly combined, blend in flour, using your hands. Keep mixing until most of the flour is blended with other ingredients and chicken is coated (add more water or flour if mixture is too thin or too dry; it should be dry but not powdery and not too wet - it has to adhere to the chicken).

ADD enough fat (oil) to your skillet to come to a depth of about 1/2 inch and turn heat to medium. If you are using butter, skim any foam as it rises to the surface.

WHEN oil is hot (see introductory paragraphs) raise heat to high. Slowly add chicken pieces to skillet. Cover skillet, reduce heat to medium (more or less - oil should sizzle but not smoke) and cook for 7 minutes.

UNCOVER skillet, turn chicken and continue to cook, uncovered, for another 7 minutes.

TURN chicken again and cook for about 5 minutes more, turning as necessary to ensure that both sides are golden brown.

REMOVE chicken from skillet and drain on paper towels placed on newspaper (for additional absorption). Serve chicken immediately, or cold.

Answer 6

Do you really want to know? Have a read of Eric Schosser's book; Fast Food Nation

Answer 7

Chicken, breading, cooking oil, and eleven herbs and spices (the nature of which is proprietary and not published).

Answer 8

Chicken with 17 herbs and spices,I'd tell you more but I'd have to kill you !

Answer 9

If i told you and you knew the secret, you will make s**tloads of money starting your own franchise chain! Heck, If I knew it, I would probably start my own before I told u!

Answer 10

diesel fried chicken