how do you make kfc fried chicken?

Question

how do you pressure cook fried chicken

Answer 1

Copycat KFC Original Recipe Fried Chicken Recipe

2 frying chickens with skin, each cut into 6 pieces
6 cups Crisco cooking oil
1 egg, beaten
2 cups milk
2 cups all- purpose flour
4 tbsp salt
2 tsp black pepper
1 tsp msg (monosodium glutamate)--you can use Accent flavor enhancer

Pour the oil into the pressure cooker and heat over med. heat to about 400 F.

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 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 stem begins shooting through the pressure release, set
the timer for 10 minutes. After 10 minutes, release the pressure and remove the chicken to a paper towels or a metal rack to drain.

Repeat with the remaining chicken.

Makes 12 pieces





KFC Extra Crispy (Copycat)

1 whole frying chicken, cut up and marinated
6-8 cups shortening (for cooking)
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon msg
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon baking powder


Trim any excess skin and fat from the chicken pieces.

Preheat the shortening in a deep-fryer to 350 degrees.

Combine the beaten egg and milk in a medium bowl.

In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG).

When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off.

Working with one piece at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, then the egg and milk mixture again, and then back into the flour.

Be sure that each piece is coated very generously.

Stack the chicken on a plate or cookie sheet until each piece has been coated.

Drop the chicken, one piece at a time into the hot shortening.
Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown.

You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly.

Remove the chicken to a rack or towels to drain for about 5 minutes before eating

Answer 2

Lot's of people will be posting links and recipes for KFC in answer to your question. They are all wrong. These people are all just copy & paste knownothings who have never actually tried any of the recipes for KFC on the net. If they did actually try the recipes, they would know that they aren't even close to real recipe. How do I know? There aren't that many versions of the recipe because nobody is apparently making any changes after copy & pasting, and I've tried the 5 most popular versions (which account for >99% of those you'll find). In fact, there is one herb that I know is part of the real recipe because I happen to be particularly sensitive to its flavor, yet it isn't found in many of the recipes. The problem is that nobody has the motivation to do what is necessary to perform the scientific analysis to determine the exact ingredients, which would be a rather difficult and expensive task, certainly more costly than the price to purchase a KFC franchise. Forget the frequently mentioned "analysis" by William Poundstone, who certainly didn't do the work needed to identify the ingredients in the recipe. If you want to make some for yourself, you'll need to apply for a job at KFC. Even knowing how to prepare it at KFC won't help you make it at home, because you don't have the equipment that's needed to do it safely - commercial deep-fat pressure fryers. So the only truthful answer to your question is that you won't find the real recipe here or anywhere because it is a tightly guarded trade secret, and even if you had the recipe, you couldn't make it for yourself without going to a great deal of expense to buy the proper equipment. You can create chicken better than KFC, however. There is no need for a secret recipe. The most important step is to brine the meat in advance (salt-water-sugar-seasonings solution). Brining not only seasons the meat, it causes the proteins to capture water to help keep the meat moist during and after cooking. The second step is to avoid overcooking the meat. This is why KFC is so tender - pressure deep-frying allows thick breasts and thighs to cook through to the bone quickly. The way you can get a good result without this equipment is to debone the meat - pound it to a consistent thickness, and trim or wrap the ends to prevent overcooking. Leaving the chicken on the bone will guarantee that the exterior will be overcooked before the interior is done with conventional deep frying. The last and least important aspect of good fried chicken is the breading. Flour, salt, pepper, MSG/Accent, and regular poultry seasoning works fine, but the key to a golden brown crust is even cooking in oil at the right temp, around 350-360 degrees. Deep fry with a temp controlled fryer, or a deep pot (cast iron) with thermometer, taking care not to let the temp drop when adding chicken. Don't overload the fryer or pot and each piece should have plenty of room to float freely in the oil. Perhaps I should mention that I've been cooking fried chicken for 30 years ever since my Grandma showed me how with her trusty cast-iron skillet, using her own chickens raised on the family farm in Kansas.

Answer 3

You don't pressure cook it, you pressure FRY it. A Pressure fryer isn't that cheap, but they're for sale. It's a pot with an extra locking bar over the top, pressure isn't as high as a pressure cooker, and it has a seal that can take the higher temperature. Pressure fried food is really good if you want to go to the trouble, and it's healthier than deep fried because the oil doesn't penetrate as deeply. After that, it's just a matter of spices. Pressure frying was the Colonel's real secret.

Answer 4

to make kfc you must first fill out an application an be excepted as an employee.hopefully you will get to work in the kitchen where the chicken is prepared. LOL don't you know that's a secret recipe

Answer 5

The KFC recipe is proprietary and kept very secret. They say no one individual knows the recipe, only some very key individuals know parts of the recipe and they are all put together to make the colonel's chicken.

Ever have a KFC bowl? Sorry, had to fit that in somewhere...

Answer 6

You need to go to the food services store and order the 55 gallon drum of trans lard fat. I believe you may also be able to get the trans fats in 10 lb containers. Then buy a fry daddy, mix up the batter and spices and enjoy.

Answer 7

Get a job At KFC and they will teach you!

Answer 8

all you have to do is yake some chicken and then take some bread or something and roll it around in a bowl then cook it.

Answer 9

In a separate bowl, combine the remaining four dry ingredients.

Answer 10

I refuse to make it so I don't have a recipe. The one time a year I want it I go pick it up.