Bulk Hometown Buffet Fried Chicken Seasoning Recipes

BULK HOMETOWN BUFFET FRIED CHICKEN SEASONING

Steps:

• NOTE: DON'T OMIT ANY INGREDIENT, TO MAINTAIN THE PROPER RATIOS AND MEASURES OF THIS BULK MIX. (STEP ONE): MEASURE all ingredients into large resealable container such as a GLAD food storage container or a Ziploc freezer bag.
• BREAK up any clumps if present, by hand or using the back of a spoon.
• SEAL the container.
• SHAKE container to mix well.
• STORE container sealed and store in a cool dry place.
• WHEN ready to use, measure 5 level tablespoons of this mixture into a large resealable container.
• ADD 1 cup all-purpose flour and 1/2 cup cornstarch.
• SEAL container and shake well.
• FOLLOW link to Recipe #409958 for complete brining, preparation and frying instructions (skipping its STEPS #2 and #3 since you've already done this).
• ENJOY!

HOMETOWN BUFFET FRIED CHICKEN (COPYCAT)

Steps:

• SPRINKLE chicken pieces with salt and pepper; RUB seasonings into chicken; COAT chicken with pure vegetable shortening (this will help seal in the juices).
• MEASURE the BREADING ingredients -- except flour and cornstarch -into a large sealable container or a large zip-lock bag; SEAL the container; SHAKE to blend; OPEN container and add 1 3/4 cups all-purpose flour and 1/4 cup cornstarch; SEAL and shake again, until thoroughly combined.
• BEAT 4 large eggs in a medium bowl for the EGGWASH.
• DIP 1-2 pieces wet chicken at a time into the EGGWASH to coat.
• PLACE wet chicken into the BREADING mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken.
• TRANSFER chicken pieces onto a cooling rack when chicken is evenly and generously breaded; ALLOW chicken to rest and absorb the breading for a few minutes before frying.
• PREHEAT deep-fryer manufacturer's recommended amount of canola oil; VERY SLOWLY heat oil in gradual increments to 315°F until preheated.
• ADD breaded chicken to the elevated fry basket in deep-fryer without crowding.
• LOWER the deep-frying basket with chicken very slowly into the hot oil; FRY chicken until golden and crisp, until fully cooked fully cooked and juices run clear (about 15-18 minutes, depending on chicken portion/size).
• DRAIN on a wire rack over a baking sheet. NOTE: To keep chicken warm before serving, place chicken on a rack-fitted baking sheet covered with a sheet of foil in preheated 170°F oven; SERVE and enjoy!

FRIED CHICKEN SEASONING

Steps:

• Place all herbs in food processor & chop fine.
• Combine all ingredients & mix well.
• 3 tablespoons of mix plus 1 tablespoon of Salt, 1 teaspoon of Sugar mixed into 1 quart of Buttermilk.
• Marinate chicken for at least 3 hours.
• Final 2 tablespoons of seasoning with 1 teaspoon Baking Powder & 1 teaspoon of Baking Soda mixed with 1 & 1/2 cups flour & 1/2 cup Corn Starch for coating mix.

BULK KFC ORIGINAL RECIPE SEASONING (COPYCAT)

Steps:

• NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT SEASONING) IS IN THE ACTUAL ORIGINAL RECIPE, BUT MAY BE OMITTED IF NECESSARY. EGG WHITE POWDER IS SOLD IN HEALTH FOOD STORES. YOU MAY SUBSTITUTE EGG WHITE POWDER WITH CORNSTARCH. FINELY GRIND REQUIRED HERBS AND SPICES SEPARATELY IN A CLEAN SPICE MILL OR COFFEE GRINDER. USE A PEPPER MILL TO MEDIUM-GRIND TELLICHERRY PEPPERCORNS. I RECOMMEND MCCORMICK BRAND TELLICHERRY BLACK PEPPER AND GROUND GINGER, SPICE ISLANDS BRAND GROUND SAGE AND CARDAMOM, SPICE APPEAL BRAND GROUND SAVORY, AND WILLIAMS-SONOMA BRAND GROUND TAHITIAN VANILLA BEAN.
• MEASURE the BASE MIXTURE and 11 SECRET HERBS AND SPICES into a large re-sealable container (this includes the prepared BARBECUE SEASONING recipe).
• BREAK up any clumps (and dry milk powder) using the back of a spoon.
• SEAL the container.
• SHAKE container to mix well.
• STORE container sealed and store in a cool dry place.
• WHEN ready to use, measure 1/2 level cup of this mixture plus 2 cups unbleached breading flour into a large re-sealable container.
• SEAL the container with flour and seasoning; SHAKE well until thoroughly combined.
• FOLLOW link to Recipe #393795 for complete brining, preparation and frying instructions (skipping its STEP #3 since you've already done this).
• ENJOY!

CHICKEN SEASONING

Steps:

• Measure out all the ingredients in a bowl and stir together well. They can also be lightly combined in a blender or crushed together using a pestle and mortar to create a finer powder, if you prefer. Sprinkle over chicken before baking, roasting or frying.

BULK KFC EXTRA CRISPY SEASONING (COPYCAT)

Steps:

• NOTES: YOU MAY USE MASA HARINA FLOUR (TAMALE FLOUR) IN PLACE OF CORN FLOUR. YOU MAY USE 3/4 TEASPOON LEMON PEPPER IN PLACE OF 3/8 TEASPOON CITRIC ACID. (STEP ONE): MEASURE all ingredients into large resealable container or a Ziploc bag.
• BREAK up any clumps if present, by hand or using the back of a spoon.
• SEAL the container.
• SHAKE container to mix well.
• STORE container sealed and store in a cool dry place.
• WHEN ready to use, measure 1/2 level cup of this mixture plus 3 3/4 cups unbleached bread flour and 1/4 cup packed cornstarch into a large bowl.
• WHISK the seasoned flour well until thoroughly blended.
• FOLLOW link to Recipe #433557 for complete brining, preparation and frying instructions (skipping its STEP #2 since you've already done this).
• SERVE.
• ENJOY!

TANYA'S LOUISIANA SOUTHERN FRIED CHICKEN

Steps:

• In a medium size bowl mix together the eggs and milk. Add ALMOST all of the salt, pepper, garlic powder, and onion powder (reserve a dash of each for seasoning the chicken pieces). Set aside.
• Sprinkle a dash of the remaining salt, pepper, garlic powder and onion powder onto both sides of the chicken pieces.
• In a large skillet, heat the oil over medium heat. Put the flour in a plastic bag. One piece at a time, dip the chicken into the egg/milk mixture then add to the plastic bag. Shake the bag so that the flour is covering each piece of chicken.
• You can check to see if the oil is hot enough by sprinkling a little flour in the skillet. If it fries, it's hot enough! Place the chicken pieces in the skillet. After about 5 minutes, turn the chicken over. Let chicken fry for about 15 minutes or until the meat is cooked through and the juices run clear. Enjoy!