kfc chicken recipe?

Question

im from the uk and love kfc chicken, anyone got a recipe for the coating and how to cook so taste like the real thing

Answer 1

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 2

Ohh Goodness that is an age old question even among us yanks my friend. All I know is that there are 13 spices, I have in fact tried to make KFC chicken many times, this is the recipe I found that I have personally cooked that has cam the closest.

Copycat KFC Original Recipe Fried Chicken

10 c vegetable shortening
1 egg, beaten
2 c milk
4 c all-purpose flour
2 T chicken bouillon powder
2 T salt
8 T ground black pepper
2 T MSG
2 T paprika
2 T ground oregano
2 T garlic powder
2 T onion powder
4 T ground cayenne pepper powder
8 T chili powder
2 T curry powder
2 frying chickens with skin, each cut into 8 pieces

Pour the oil into pressure cooker and heat over medium heat to about 400 degrees Fahrenheit. In a small bowl, combine the egg and milk. In a separate bowl, combine the remaining 13 dry ingredients. Dip each piece of chicken into milk until fully moistened. Roll the moistened chicken in the flour mixture until completely coated. In groups of four or five, drop the covered chicken pieces into the oil and lock the lid in place. When steam begins shooting through the pressure release, set the timer for 10 minuets. After 10 minuets, release the pressure according to manufacture instructions, and remove the chicken to paper towels or a metal rack to drain. Repeat with remaining chicken.

I hope that helps my friend and good luck!

Answer 3

I have used this and it's AWESOME!! I like to add a little extra than an ounce to the flour. Ingredients: 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 Brown sugar -- packed 3 tablespoons Dry parsley -- minced 1 teaspoon Pepper 1 tablespoon Paprika 2 tablespoons Garlic salt 2 tablespoons Onion salt 2 tablespoons Chicken bouillon powder* 1 package Tomato cup-a-soup mix (*or 4 bouillon cubes mashed ) There are actually 11 spices in the above combination, but an additional 3 ingredients were necessary to derive that special flavor. Place all ingredients in blender with on/off speed for 3-4 minutes to pulverize, or rub through a fine strainer. Store in an airtight container so it will not lose potency. Makes about 3/4 cup. . Directions: To use with flour, add 1 ounce (2 TBSP.) mix to a cup of flour for coating chicken

Answer 4

What you really want to do is get your hands on a series of cookbooks called "Top Secret Recipes" by Todd Wilbur. Recipies for popular brand-name foods that you can make at home. Resturants, fast food chains, candy bars, etc. can be found in his books. His "Even More Top Secret Recipes" has this one for KFC Extra Crispy on pages 98-100.

"Ingredients
1 whole frying chicken, cut up
6 to 12 cups vegrable shortening

Brine Solution
4 cups cold water
2 tablespoons salt
1/2 teaspoon MSG (see Tidbits)

Coating
2 cups all-purpose flour
1 tablespoon popcorn salt
1 teaspoon MSG (see Tidbits)
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon ground sage
1/2 teaspoon ground coriander
1/4 teaspoon ground thyme
1/4 teaspoon garlic powder

1. Trim any excess skin and fat from the chicken pieces. Preheat the shortening in a deep fryer to 350 degrees. Use the amount of shortening recommended by the manufacturer of your fryer.

2. Combine the water, salt, and 1/ teaspoon MSG for the brine solution in a large bowl. Stir to dissolve sal. Add the chicken to the bowl and let it sit for 20 minutes.

3. Combine the dry coating ingredients in a large bowl. Mix well.

4. When the chicken has soaked in the brine solution for 20 minutes, coat each piece with the flour mixture and then arrange each piece on a plate or baking sheet. When all the pieces have been coated, drop one at a time back into the water again, then into the flour. This time roll each piece of chicken around with your fingers several times so that the coating builds up. This build-up of coating will make the chicken crispy. Arrange the chicken on the plate again until each piece has been coated. Let the chicken rest for about 5 minutes so that the coating sticks. Preheat oven to 225 degrees.

5. Drop the chicken, one piece at a time, into the hot shortening. Fry 3 to 4 pieces of the chicken at a time for 12 to 1 minutes or until each one is golden brown. Be sure to turn the chicken halfway through the cooking time so that each piece cooks evenly.

6. Remove the chicken to a rack to drain for about 5 minutes before eating, then put the chicken into the warm oven while the other pieces are frying.

Serves 3 to 4 (8 pieces of chicken).

Tidbits
MSG is monosodium glutamate, the solid form of a natural amino acid found in many vegetables. It can be found in stores in the spice sections, and as the brand name Accent flavor enhancer. MSG is an important component of many KFC items."

One little tidbit you might be intrested in, at least one type of KFC chicken (or was it that Harlan Sanders originally did his chicken this way) is supposedly done in a pressure cooker.

Finally, check the following links. One's for Penguin Putnam, of which Plume Book, the publishers of this book, is a division. The other is Wilbur's site.

Answer 5

KFC Extra Crispy Chicken

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.

Answer 6

3 Tbl spoon of cajun spice mix and the same for paprika mix together put into bag put your chicken in and coat them cook in hot oven until golden brown enjoy yum yum

Answer 7

that's the colonels property, you would have to infiltrate the kfc headquarters to find out such valued info.