how do i make Kentucky fried chicken the same as they do at the c. sanders?

Answer 1

You'll need the secret recipe... I don't think they'll give it up...

Answer 2

here you go.
Kentucky fried chicken
* 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 3

I cannot under stand why anyone would want to do this. You don't like the taste of chicken? All those herbs and spices taste terrible. Why don't you just do some real southern fried chicken. Just my opinion.

Answer 4

From what I know only two people alive know the secret recipe and the paper itself is locked in its own vault where it is guarded night and day. Heard about this on Unwrapped on The Food Network.

Answer 5

Get some1 to take you some of their batter, or dip your raw chicken in egg white then dip it into a mixture of crumbled crackers, flour, and various seasonings. Fry it baby!

Answer 6

go to food network.com ...Paula Deen Has as close as you can get.....trust me