How do I make fried chicken which tastes like KFC?

Answer 1

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Recipe #754083 ratings
A delicious KFC (CopyCat) Marinade! This makes the chicken taste like KFC's!
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15 pounds chicken marinade 1 day 1 day prep
Change to: pounds chicken marinade US Metric
2 tablespoons potassium chloride
2 tablespoons kosher salt
4 tablespoons msg
1/8 tablespoon garlic powder
1/3 cup bottled chicken base
5 cups water

Not the one? See other (CopyCat) Kentucky Fried Chicken Marinade Recipes
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Mix above marinate and soak the chicken in it for 24 hours under refrigeration.
The Original Recipe is not packaged in three different places.
The way it is cooked and the process makes it taste like it has eleven herbs and spices when in reality there is not.
The way it is done in the restaurant is using dried eggs and milk in the flour along with box of breading, salt and the seasoning bag and a bag of breading flour.

Answer 2

You make fried chicken that way you normally do, but in a pressure cooker.........if you have a pressure cooker, follow the manufacturer's recommendations for pressure frying......That's half the "secret"........The second half of the "secret" is the "11 hebs and spices" that are used in the coating of the chicken.....Now, it doens't take a rocket scientist to figure out which 11 herbs and spices they are, but in the correct proportion is the trick.........Try TopSecretRecipes.com, which Todd Wilbur has "cloned" so many recipes from Fast Food to P.F Changs, and a lot of the recipes are free..........I tried the Bailey's Irish Cream recipe, and continue to use it to this day.....Give the site a gander, and you'll find a lot of KFC's recipes.......BTW, the KFC coleslaw recipe on th TopSecret site is EXACT........can't tell the difference between KFC and your own kitchen......

Christopher

Answer 3

This is "like KFC Chicken".. The second link is for a similar one but with easier instructions.

FRIED CHICKEN (LIKE KFC)

2 eggs, beaten
1 1/2 cups milk
1 cup flour
3/4 cup fine bread crumbs
1 tsp. Knorr chicken bouillon
1/2 tsp. salt
1/2 tsp. garlic powder (not salt)
1/4 tsp. onion powder (not salt)
1/2 tsp. paprika
1/3 tsp. Bell Seasoning
1 tbsp. freshly chopped parsley
2 large cloves garlic, minced
1/2 tsp. soy sauce
2 tsp. black pepper
1 tbsp. Wondra flour
1/2 tsp. Monosodium Glutamate (optional)
additional flour for separate pre-coating
5-6 cups Crisco cooking oil
1 frying chicken, cut in pieces

Safety Warning: A special pressure fryer is the only type of pressure cooker that you can fry in safely. Read your manufacturer's instructions before frying in a pressure cooker. If you don't have your instruction manual, then prepare this chicken in a deep fryer instead.
Pour the oil into the pressure fryer or deep pan suitable for frying, and then heat over medium heat to about 360 degrees.

In a small bowl beat the egg, milk, and soy sauce, then stir in 1/2 tsp. Knorr chicken bouillon (save the other 1/2). Put the garlic cloves through a garlic press and add into the egg mixture. Add half of the parsley and 1 tbsp. Wondra flour. Stir well.

In a separate bowl, combine the 1 cup flour and the bread crumbs, and the remaining ingredients. Mix well with a fork.

Put about 1/2 cup additional flour in a separate small bowl. Use this to dip each chicken piece, prior to dipping in the milk and seasonings.

Roll each piece of chicken around until well covered, first in plain flour, then in milk mixture, then in flour/bread crumbs mixture.

Gently lower the chicken pieces into the hot oil and allow to become a golden color (add the bigger pieces first).


Pressure Fryer:

If you are using a pressure fryer, place the lid on and lock it when the chicken is a very light golden color, usually about 3 minutes. Begin timing when the lid is locked and the gauge indicates a pressure of 5-6 pounds. Bring temperature up immediately and watch carefully (don't walk away!).
Remove from heat after about 7 minutes and reduce pressure following manufacturer's directions. Remove the chicken pieces and place on layers of paper towels. Return the pan to the stove and bring temperature back up and continue until all chicken pieces are fried. If your chicken was too brown, cook the next batch for a minute or so less, and vice versa if your chicken wasn't browned enough. Do not overload the cooker with too many pieces, as it brings the temperature down too quickly and will cause the pieces to absorb more of the cooking oil than it otherwise would.


Regular Deep Frying:

Fry the chicken at 360-375 degrees, placing the larger pieces in when the temperature is slightly lower (temperature will drop when pieces are added). Put the smaller pieces in when the temperature is higher, and they will be cooked more quickly. Remove when chicken is golden brown and drain on paper towels.
TIP: To flavor the oil in this method, you can thickly slice a few large onions and add to the oil before the chicken - skim these out when they are browned, before adding the chicken. It will add an additional layer of flavor to the oil!

Submitted by: CM

Answer 4

Figure out what all those herbs and spices are!!! That recipe is under lock and key, but I've heard that there are similar ones that include marjarom and such that you can find. KFC has a unique machine that steams and fries at the same time. And, you can't go wrong if you inject your chicken with a garlic and onion solution prior to cooking.

Answer 5

Buy it from KFC...lol.

Seriously though try copykat.com I think they might have a recipe there.

Answer 6

KFC says it's recipe is a secret, so I doubt you can!

Answer 7

Steal the colonels secret recipe, or try using lots and lots of shake n bake

Answer 8

LOOK ill tell you this. THATS a secret recipe. AND people have been tring to figure that out 4 years.

Answer 9

buy a bucket at kfc and don't even bother or hold the col. hostage and make him speak.

Answer 10

They use actual fat instead of oil, or any other type of grease when they deep fry, that's why it has that taste.