the best way to make KFC chicken plz!?

Question

and hurry!!!!!

Answer 1

KFC RECIPE
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.
AND
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.
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.

nfd♥

Answer 2

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!

Answer 3

This recipe comes closest to the KFC flavor in my opinion but I have never tried going to KFC to see of they would ever give that recipe away.

Start this the day before you are serving. Place Chicken pieces in a large bowl and cover with buttermilk. Allow to sit in refrigerator over night, turning a few times. 1 Hour before serving, remove chicken from fridge so it will come to room temp before cooking. Meanwhile, measure 2 cups of flour into a medium bowl. Also beat 3 eggs and 1/4 cup of the marinating buttermilk in a medium bowl. Finally, in one more medium bowl, mix the following seasonings: 1 cup salt, 1/4 cup black pepper, 2 TBSP ea.: Cayenne and white peppers, cumin, paprika and chili powder.
Get your frying pan ready by heating 1 cup of lard with 2 cups vegetable oil and a cup of Canola oil (This mixture imparts the best of the flavor with less of the unwanted fats, but if you only do this once or twice a year, the flavor is oustanding).

Separate the chicken pieces into batches of 2 or 3 pieces of similar size. For each batch, remove the chicken from the buttermilk and allow excess buttermilk to drip away before adding to the flour. Make sure chicken is coated with flour and then add to the egg mixture and finally into the spices on the outside.

Fry each batch accordingly:
first do breasts = 15 minutes (7-1/2 min/side)
next do legs and thighs = 10 minutes (5 min/side)
wings = 8 minutes (4 min/side)

Line the chicken pieces on a baking sheet and place in the preheated 300 degree oven as each batch is done. When the wings have been in for 10 minutes, turn down to 200 until ready to serve.

Serve with creamy mashed potatoes with gravy and cole slaw with buttermilk biscuits and enjoy!

Answer 4

Get the oil nice and hot, at least three to four inches of oil for best results.
Season the chicken well.
Take some eggs and scramble them.
Dip the pieces of chicken one by one into the egg batter/wash, then do that same in flour, and put into the hot oil, and let it cook throughly or until the skin gets golden brown.
You know it is done when you poke a fork through the chicken and clear not red fluids come out.

Answer 5

Go on the internet and google "recipe for Kentucky Fried Chicken" and you will find it. I found it years ago, but, it is on a CD somewhere out of reach. This is not a fast dish to make. The chicken has to be fried, and then it is covered and simmered. And, there are quite a few ingredients that go into it. Mainly the spices and herbs that you have to add to get that flavor. It is worth it, if you have the time.

Answer 6

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Answer 7

go to kfc and pick up a bucket