Does anyone have a recipe for kentucky fried chicken?

Answer 1

Here are two recipes:

Fake Kentucky Fried Chicken

Recipe Categories: Chicken Recipes
Average Rating: (13 votes)
Yield: 8 servings

Ingredients
3 lb Chicken fryer parts
Seasoning Paste:
2 pk Italian Dressing mix**
3 tb Flour
2 ts Salt
1/4 c Lemon juice (or vinegar)
2 tb Margarine or cooking oil
Coating Mix:
2 c Milk, club soda or beer
Dry pancake mix
For Frying:
1 1/2 pt Cooking oil

Instructions

** Note: Use the Good Seasoning brand Italian or Mild Italian Dressing Mix right from the package.


1. Begin with about 3 lbs fryer parts. Cut the breast pieces in half. Fries much quicker when pieces are small.


2. Combine Seasoning Paste ingredients (dressing mix, flour, salt, lemon or vinegar, and margarine or oil) . Spread this paste evenly over chicken pieces. Stack in a bowl; cover and refrigerate at least two hours or better yet, overnight. About 1 hour before serving, heat about 1 1/2 pints cooking oil in a heavy saucepan ( 9 inches in diameter,with the depth of oil of about 3 inches) to a temperature of 425 degrees.


I prefer my Oster Super Cooker, but using an electric deep fryer I would have the temperature at about 400 degrees.


3. Put about 2 cups milk or club soda or beer in a deep, narrow bowl & dip each piece chicken in the liquid, letter the excess drip off. Dust lightly but evenly in Aunt Jemima Pancake Flour ( or a good brand ).DO NOT OVERCOAT!!! Dry pieces a few minutes without letting them touch each other. Fry a few pieces at a time. Place on a cookie sheet without letting them touch each other and bake at 350F uncovered for 30 minutes. Serves 6-8 persons.


I encourage you to experiment with amount of salad dressing mix according to your own taste preferences, but much of it washes off in the milk so 2 packages are at least needed.


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.

OO 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 2

That recipe is a corporately held recipe and could under no circumstances come out of the vault for the generic public. the perfect way I propose to get the flavour of the KFC recipe is to make use of your palette. Get a bucket of chicken bypass homestead and eat it slowly and attempt to wager the flavors or elements getting used at the same time as taking notes.

Answer 3

did you know that many Kentucky fried chicken restaurants were forced to change the name to kfc because the chicken is not fried it's really baked with flour and seasonings

Answer 4

LOTS OF MSG. It's not really that good. The MSG tricks you into LOVING it. Learn how to make real food, don't try to mimic garbage.

Answer 5

ive heard it is the same 11 herbs and spices in ranch dressing

Answer 6

Eleven herbs and spices. Try them all untill you get it right!

Answer 7

i wish i knew!! and i wish that you could buy only the crumbed skinned!!!! yum....

Answer 8

the recipe is animal cruelty

Answer 9

go to www.recipezaar.com or
http://www.recipegal.com/other/genuineKFCsecretrecipe.htm

Answer 10

I do,but if I told you,I'd have to kill you !!