I need the BEST recipe for southern fried chicken (just like the stuff at KFC!)pleaseeeeee.?

Answer 1

Copycat Kentucky Fried Chicken Spice recipe

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.
http://www.recipegoldmine.com/cck/k47.htm

Copycat KFC Extra Crispy Chicken recipe

KFC uses pressure cookers to fry chicken, which is risky to do at home. If you are using a deep fryer, fry a few pieces at a time for about 20 minutes, covered, turning occasionally. Likewise, if pan frying, cook, covered, turning occasionally for about 30 minutes. As always with chicken, check the middle of a large piece to check for doneness. Allow to drain on paper towels when cooking is completed.

1 (2- to 3-pound) cut-up chicken
1 quart water
3 tablespoons salt (for soaking)
1 cup milk
1 egg, beaten
2 cups flour
1 teaspoon Accent (MSG)
1 tablespoon salt
1 teaspoon black pepper
Soybean oil (no substitutions) for frying

Allow chicken to soak in salted water for 30 minutes.
Mix egg and milk in a bowl. Mix flour, Accent, salt and pepper in another bowl. Preheat deep fryer to 350 degrees F, or place 3/4 inch oil in a skillet over medium heat.
Dry chicken with paper towels. Dredge in flour mixture. Dip into milk-egg mixture, then back into flour mixture. Do this one piece at a time making sure that there is total coverage over entire surface of chicken in each step.
http://www.recipegoldmine.com/cck/k6.html

Answer 2

Best Recipe for Southern Fried Chicken, is listed below.

(1) Cup for flour
(1) Tablespoon Paprika
Wash chicken, pat dry, stick fork in chicken pieces Before seasoning chicken. Then, season with Old Bay seasoning and set aside.
Beat (2) Whole Eggs, and roll chicken pieces in mixture. Next, roll chicken in Flour Mixture & Fry in Butter Flavored Crisco.
The Butter Flavored Crisco along with the mixture of paprika will give the chicken a deliclious crip color as well as a delicious flavor "Better" than that of KFC. I'm talking REAL Southern Fried Chicken... :0)
Now, for the "Gravy" to make this Southern Fried Chicken LEAP off the PLATE do this: Brown about 1/3 Cup of that Flour mixture\w some of that BUTter flavored crisco, Let it get good and brown, add in some of that old Bay seasoning & 1/2 Cup of Carnation Milk & (1) Glass of steaming HOT water and you'll>SLAP Yo Pappy over this Southern Fried Chicken & Gray!!......LoL

Answer 3

Southern Fried Chicken

INGREDIENTS:

4 pounds chicken pieces
1 1/2 cups milk
2 large eggs
2 1/2 cups all-purpose flour
2 tablespoons salt
2 teaspoons pepper
3 cups vegetable oil
salt

PREPARATION:

Rinse chicken; pat dry and then set aside.
Combine milk and eggs in a bowl; whisk to blend well.
In a large heavy-duty resealable plastic food storage bag, combine the flour, salt, and pepper.
Dip a chicken piece in the milk mixture; let excess drip off into bowl.
Put a few chicken pieces in the food storage bag and shake lightly to coat thoroughly. Remove to a plate and repeat with remaining chicken pieces.
Heat oil to 350°. Fry chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and cooked through. Chicken breasts will take a little less time than other pieces. Pierce with a fork to see if juices run clear to check for doneness. With a slotted spoon, move to paper towels to drain; sprinkle with salt.

Answer 4

Personally I don't like KFC, too many herbs and spices.

Here is my favorite:

3 lbs chicken pieces, I prefer thighs
1/2 cup flour
1/3 cup buttermilk, true southern fried
1 tsp salt
1/4 tsp freshly ground pepper
2/3 cup lard, true southern fried

combine flour, salt and pepper in a paper bag. Dip chicken in buttermilk. Put one or two pieces chicken in the bag, shake to coat.

In a large deep cast iron frying pan, melt the lard over medium-high heat to 375 degrees. Add chicken and cook, turning frequently until brown and crisp, 20 to 25 minutes. Drain on paper towels.

Answer 5

wash,1st ,always put your chicken soaking overnight in a bowl of salty water.thios tenderizes it.then season with salt,pepper and garlic powder.beat 2 or 3 eggs in a pie dish.get another bowl add all purpose flour season it with same seasonings and mix together.take our chikendip in flour,then egg then egg again .get a fry pan 13 way full of cooking oil.heat ,put in your chicken piecesand fry after almost cooked put a lid on it for 3-4 minutes.and cool and eat

Answer 6

i just use the sheak and bake in the box but it tastes like kfc chicken i wish i had a fryed chicken recipe but i dont but i hope this help anyway good luck to ya

Answer 7

11 SECRET HERBS AND SPICES LIKE KENTUCKY FRIED CHICKEN

2 T. paprika
1 T. onion salt
1 t. celery salt
1 t. rubbed sage
1 t. garlic powder
1 t. ground allspice
1 t. ground oregano
1 t. chili powder
1 t. black pepper
1 t. sweet basil leaves, crushed
1 t. marjoram leaves, crushed fine

Combine all ingredients as listed in a small jar with a tight fitting lid (baby food jars work well). Shake mixture to combine. Stores for months. Keep out of direct sunlight, heat and humidity.
(makes about 1/3 cup)

TO USE:
Mix together 4 t. mixture, 1 c. flour, 2 T. packed light brown sugar and 1 t. salt. Place in doubled plastic food bag and add chicken to coat. Fry.

--February, 2001 Menu Minder
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Our Best Southern Fried Chicken
-- Southern Living

3 quarts water
1 tablespoon salt
1 (2- to 2 1/2-pound) broiler-fryer, cut up
1 teaspoon salt
1 teaspoon pepper
1 cup all-purpose flour
2 cups vegetable oil
1/4 cup bacon drippings

Combine water and 1 tablespoon salt in a large bowl; add chicken. Cover and chill 8 hours. Drain chicken; rinse with cold water, and pat dry.

Combine 1 teaspoon salt and pepper; sprinkle half of pepper mixture evenly over chicken. Combine remaining pepper mixture and flour in a large freezer bag. Place 2 pieces of chicken in bag; seal. Shake to evenly coat. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time.

Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360°. Add chicken, a few pieces at a time, skin side down. Cover and cook 6 minutes; uncover and cook 9 minutes.

Turn chicken pieces; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary. Drain on paper towels.

Note: For best results, keep the oil temperature between 300° to 325° as you fry the chicken. Also, you may substitute 2 cups buttermilk for the saltwater solution used to soak the chicken pieces. Proceed as directed.

Yield: Makes 4 servings
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Buttermilk Fried Chicken

1 quart buttermilk
1 (2- to 2 1/2-pound) broiler-fryer, cut up
1 teaspoon salt
1 teaspoon pepper
1 cup all-purpose flour
2 cups vegetable oil
1/4 cup bacon drippings

Combine chicken and buttermilk in bowl. Cover and chill 8 hours. Drain chicken.

Combine 1 teaspoon salt and pepper; sprinkle half of pepper mixture evenly over chicken. Combine remaining pepper mixture and flour in a large freezer bag. Place 2 pieces of chicken in bag; seal. Shake to evenly coat. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time.

Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360°. Add chicken, a few pieces at a time, skin side down. Cover and cook 6 minutes; uncover and cook 9 minutes.

Turn chicken pieces; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary. Drain on paper towels.

Note: For best results, keep the oil temperature between 300° to 325° as you fry the chicken. Also, you may substitute 2 cups buttermilk for the saltwater solution used to soak the chicken pieces. Proceed as directed.

Yield: Makes 4 servings

Answer 8

Only me and the Colonel know the 11 secret herbs and spices.

I could tell you but then I would have to kill you.

Answer 9

my mom just puts it in flour and then when making it she puts lemon pepper on it and it is the best!..like no joke, try it!!!

Answer 10

Here: http://www.topsecretrecipes.com/recipes.asp?sessionid=&login=yes

or here: http://www.recipetrove.com/component/option,com_mtree/task,viewlink/link_id,119/Itemid,26/