COPYCAT KFC SEASONING RECIPE
This Copycat KFC Seasoning Recipe takes any chicken recipe from average to amazing!
Provided by Stacey
Categories Condiments
Time 5m
Number Of Ingredients 11
Steps:
- Whisk together ingredients in a mixing bowl.
- Store in an sealed airtight container.
Nutrition Facts : Calories 4 kcal, Sodium 568 mg, ServingSize 1 serving
KFC® COPYCAT GRAVY
This recipe is a copycat version of KFC®'s gravy.
Provided by DecompileCodex
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 38m
Yield 4
Number Of Ingredients 7
Steps:
- Melt 1/2 of the butter in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Heat remaining butter in skillet over medium heat; whisk in flour to form a thick paste. Continue cooking, whisking constantly, until flour has turned golden brown and begins to smell toasted, about 20 minutes.
- Whisk water, beef bouillon, and chicken bouillon into skillet until no lumps remain. Add pepper and bring mixture to a boil. Cook and stir until thickened to gravy consistency, 8 to 10 minutes.
Nutrition Facts : Calories 122.3 calories, Carbohydrate 9.5 g, Cholesterol 23 mg, Fat 8.9 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 5.6 g, Sodium 303.7 mg, Sugar 1 g
KFC ORIGINAL RECIPE CHICKEN (COPYCAT)
My reverse-engineered recipe for replicating KFC's 'Original Recipe' chicken at home. Yields 8-10 pieces whole fried chicken, or up to 16 drumsticks. For a bulk mix seasoning for quick and easy breading, use Recipe #453973. PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!
Provided by The Spice Guru
Categories Chicken
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 21
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. CHICKEN NOTES: DO NOT DOUBLE-BREAD CHICKEN SINCE IT PLACES AN EXCESS OF SODIUM AND SPICES ONTO FINAL PRODUCT AND COMPROMISES AUTHENTICITY (IF YOU INSIST ON DOUBLE-BREADING, DIFFUSE THE BREADING MIX FIRST BY ADDING A LITTLE MORE UNSEASONED FLOUR). BRINING BONELESS CHICKEN SHOULD BE DONE MUCH MORE QUICKLY (NO MORE THAN 45 MINUTES, TO AVOID OVER-SATURATION OF SALT). BONELESS CHICKEN COOKS MUCH MORE QUICKLY THAN BONE-IN CHICKEN (BE CAREFUL TO NOT OVERCOOK!). FRYING FAT NOTES: ALWAYS BEGIN WITH FRESH VEGETABLE OIL. AFTER USING LET IT COOL. FILTER, THEN REFRIGERATE TIGHTLY SEALED TO YIELD 6-12 FRYING BATCHES, REPLENISHING OIL AS NEEDED.
- RINSE and blot chicken; CUT chicken into 8 pieces (or 10 pieces with breast portions cut in half); MIX 2 quarts (8 cups) cups cold water with 2 tablespoons Morton Lite Salt (OR 2 tablespoons fine sea salt), and 2 teaspoons Accent seasoning in a large container with an accompanying lid, until dissolved; ADD chicken pieces; COVER and transfer to refrigerator; MARINATE chicken at least 4 hours in refrigerator. NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE MARINADE WITH CHICKEN, COVERED, OVER LOW HEAT UNTIL HEATED THROUGH, TURNING ONCE).
- MEASURE the BASE MIXTURE and 11 SECRET HERBS AND SPICES into a large re-sealable container; BREAK up any clumps (and nonfat milk granules) using the back of a spoon; SEAL the container with mixture; SHAKE to mix well; OPEN container and add the BREADING FLOUR (2 cups unbleached bread flour), then seal the container again; SHAKE well until thoroughly combined.
- REMOVE chicken from brine; PLACE one piece chicken at a time into the breading mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken until evenly and generously breaded; PLACE breaded chicken piece onto a rack to rest; REPEAT with remaining pieces chicken; ALLOW breaded chicken to absorb the breading for a few minutes before frying.
- ADD the manufacturer's recommended amount frying oil for deep-frying; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge).
- CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration).
- FRY chicken between 15-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); BLOT chicken lightly to absorb excess oil; PLACE cooked chicken into a large resealable container to steam (the steam will soften the breading for added Original Recipe authenticity. If you prefer crisp breading, skip this procedure).
- MAINTAIN frying fat temperature for each new batch and repeat the same cooking/steaming procedures for the remaining chicken.
- REHEAT chicken if necessary before serving in a microwave oven, using a reduced-power setting, as if reheating 2 frozen pastries, pausing in intervals to turn chicken for even heating if necessary.
- SERVE and enjoy!
Nutrition Facts : Calories 438.1, Fat 13.2, SaturatedFat 3.6, Cholesterol 54.1, Sodium 2701.2, Carbohydrate 55.3, Fiber 3.4, Sugar 2, Protein 23.5
COPYCAT KFC RECIPE
Steps:
- Gather the ingredients.
- Combine the egg and buttermilk in a large bowl. Soak the chicken pieces in the mixture.
- Put the flour in a separate bowl and whisk in all 11 herbs and spices-salt, sage , pepper, paprika, oregano, onion salt, marjoram , dried basil, chili powder, garlic powder , and MSG seasoning.
- Remove the chicken from the buttermilk mixture, letting the excess drip off. Roll the chicken in the seasoned flour until completely covered.
- Add the lard to a Dutch oven or pressure fryer and heat to 365 F. Be sure to follow the manufacturer's directions if using a pressure fryer.
- Using a utensil, lower 4 pieces of the chicken into the hot oil, and if using a pressure fryer, lock the lid in place. Be careful not to burn yourself with the hot oil.
- Allow to fry for 8 to 10 minutes, until the chicken turns golden brown and thoroughly cooks.
- If using a pressure fryer, release the pressure according to the manufacturer's directions. Then, remove the finished chicken to paper towels or a metal rack to drain.
- Repeat with the remaining 2 pieces of chicken.
- Serve and enjoy.
Nutrition Facts : Calories 868 kcal, Carbohydrate 21 g, Cholesterol 254 mg, Fiber 2 g, Protein 67 g, SaturatedFat 18 g, Sodium 3412 mg, Sugar 2 g, Fat 56 g, ServingSize 6 pieces (6 servings), UnsaturatedFat 0 g
KFC ORIGINAL RECIPE CHICKEN
KFC Original Recipe Chicken uncovered by a food reporter from Colonel Sander's nephew and republished with all 11 herbs and spices to make picture perfect KFC chicken at home!
Provided by Sabrina Snyder
Categories Main
Time 1h45m
Number Of Ingredients 17
Steps:
- Add the spices to a small food processor until they're all uniform in size and the thyme, basil and oregano aren't larger in size anymore.
- Add the flour in a bowl with all the herbs and spices and mix with a whisk.
- In a second larger bowl add the buttermilk and egg together and whisk until combined.
- Add the chicken to the buttermilk mixture for 20-30 minutes.
- Remove chicken from the buttermilk soak and let any excess buttermilk drip off.
- Dredge the chicken pieces in the flour mixture on all sides, then shake off the excess coating.
- Let it rest on a cookie sheet for 20-30 minutes.
- Add oil to a deep fryer or a large pot that is at least 5 inches high so that the chicken can be fully submerged.
- Heat the oil to 350 degrees and fry in small batches for 15-18 minutes.
- Remove the chicken from the oil and add to a drying rack on top of a clean cookie sheet.
- If you add it to a paper towel or newspaper the bottom of the chicken will steam from the heat and become soft.
Nutrition Facts : Calories 729 kcal, Carbohydrate 59 g, Protein 46 g, Fat 33 g, SaturatedFat 9 g, Cholesterol 190 mg, Sodium 6613 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
COPYCAT KFC™ ORIGINAL-STYLE CHICKEN
They said it couldn't be done-but dare we say our homemade version of KFC™ fried chicken is better than the original recipe? We start with a flavorful combination of 11 spices you already have in your pantry and combined them with flour and brown sugar to create the makings of that savory KFC™ crunch you crave. After that, it doesn't get any easier than dredging the chicken and frying it up in hot oil. If you've ever wondered how to make KFC™ chicken, the secret is here.
Provided by Macheesmo
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 17
Steps:
- Preheat fryer to 350°F. Thoroughly mix together all spices.
- Combine spices with flour, brown sugar and salt.
- Dip chicken pieces in egg white to lightly coat them, then transfer to flour mixture. Turn a few times and make sure the flour mix is really stuck to the chicken. Repeat with all the chicken pieces.
- Let chicken pieces rest for 5 minutes so crust has a chance to dry a bit.
- Fry chicken in batches. Breasts and wings should take 12-14 minutes, and legs and thighs will need a few more minutes. Chicken pieces are done when a meat thermometer inserted into the thickest part reads 165°F.
- Let chicken drain on a few paper towels when it comes out of the fryer. Serve hot.
Nutrition Facts : Calories 418.0, Carbohydrate 40.5 g, Cholesterol 27.8 mg, Fiber 2.5 g, Protein 15.4 g, SaturatedFat 2.5 g, ServingSize 1 Serving, Sodium 1495.4 mg, Sugar 2.6 g
EASY COPYCAT KFC CHICKEN RECIPE
We set out to make copycat KFC chicken, and it was easier than we thought to make fried chicken that tasted as good as what you'll find at KFC.
Provided by Lindsay D. Mattison
Categories main course, dinner
Time 1h
Number Of Ingredients 17
Steps:
- In a large bowl, combine the flour with the herbs and spices and set aside.
- Meanwhile, in another large bowl, whisk together the buttermilk and egg, mixing until they're well combined.
- Add the chicken to the buttermilk bowl and toss to coat. Cover the bowl lightly with plastic wrap or a lid and let it sit for 30 minutes, or as long as overnight. If marinade times exceed 30 minutes, place the bowl in the refrigerator.
- Meanwhile, preheat the oven to 175 degrees Fahrenheit. Line a baking sheet with aluminum foil. Set an oven-safe wire cooling rack inside the sheet and set aside.
- In a large Dutch oven, heat about 3 inches of oil. If you're using an electric tabletop fryer, fill the unit to its MAX line.
- Preheat the oil to 350 degrees over medium-high heat, using a deep-frying thermometer to check the temperature. When the oil reaches 350 degrees, reduce the heat to medium-low.
- Remove a chicken piece from the buttermilk, allowing any excess liquid to drip off. Place the piece in the flour mixture and press down firmly, allowing the flour to adhere on all sides. Shake off any excess flour and carefully drop the chicken into the hot oil. Continue dredging chicken until the fryer is full but not overcrowded; you should be able to fry three to four pieces at a time.
- Cook the chicken for about 12 minutes, turning halfway through, until the crust turns an appealing golden brown color.
- Transfer the chicken pieces to the prepared baking sheet and place it in the oven.
- Allow the oil to return to temperature before adding more chicken. Repeat the dredging and frying process with the remaining pieces of chicken.
- When all the chicken is fried, let the pieces sit in the oven until each reaches an internal temperature of 165 degrees.
- Sprinkle each piece of chicken with a few shakes of MSG before serving. If you're unsure about food additives like MSG, feel free to skip the extra seasoning.
Nutrition Facts : Calories 1594 calories, Carbohydrate 65 g carbohydrates, Cholesterol 267 mg cholesterol, Fat 118 g fat, Fiber 7 g fiber, Protein 69 g protein, SaturatedFat 19 g saturated fat, ServingSize 0 g, Sodium 1232 mg, Sugar 4 g, TransFat 1 g
BULK KFC ORIGINAL RECIPE SEASONING (COPYCAT)
My reverse-engineered recipe for replicating KFC's 'Original Recipe' chicken breading seasoning. Yields enough seasoning for 6 batches fried chicken or 12 batches Recipe #485514. Mix 1/2 level cup of this blend with 2 cups unbleached breading flour for frying one fryer chicken or up to 16 drumsticks. Follow Recipe #393795 for brining, preparation and frying instructions.
Provided by The Spice Guru
Categories < 15 Mins
Time 15m
Yield 6 batches fried chicken, 36 serving(s)
Number Of Ingredients 16
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!
KFC FRIED CHICKEN
Recreate KFC Fried Chicken at home with this copycat recipe.
Provided by Stephanie Manley
Categories Main Course
Time 1h
Number Of Ingredients 17
Steps:
- Cut the chicken into breast, thigh, leg, and wing pieces.
- In a shallow bowl, mix together the flour and all of the seasonings.
- In a large bowl, add buttermilk and beaten egg. Stir or whisk to combine.
- Add the chicken pieces to the buttermilk mixture.
- Soak the chicken for about 30 minutes.
- Place a wire rack on top of a baking sheet.
- To bread the chicken, remove the chicken from the buttermilk and shake off excess.
- Place each piece into the flour mixture.
- Coat the chicken fully and then shake off all of the excess flour.
- Place the chicken onto the wire rack.
- Bread all of the chicken. The breaded chicken should rest for about 15 minutes before frying.
- Heat oil to 350 degrees in a deep fryer. If you do not have a deep fryer you should use a Dutch oven and fill it half full of vegetable shortening. If you are using a Dutch oven, use a thermometer to make sure the temperature is maintained at 350 degrees. If the temperature drops too low, the breading will become greasy.
- Cook the chicken in 2 or 3 batches. The breasts and thighs will take about 15 to 18 minutes to cook. The wings and legs will take about 12 to 13 minutes to cook.
- Drain the fried chicken on a clean wire rack on top of a baking sheet.
Nutrition Facts : Calories 168 kcal, Carbohydrate 31 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 24 mg, Sodium 3241 mg, Fiber 3 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
KFC COLESLAW COPYCAT RECIPE
Steps:
- Combine the sugar or sugar substitute, salt, pepper, horseradish, onion, celery seed, cream, mayonnaise, vinegar, and lemon juice in a small bowl. Whisk until well blended and smooth.
- Chop cabbage fine. This can be done in the food processor.
- Put chunks of cabbage in the bowl of the food processor and pulse until the cabbage is chopped fine. You will need to do this in batches.
- Add chopped cabbage to the large bowl with diced onions and grated carrots.
- Stir in the dressing.
- Cover and refrigerate for at least two hours before serving.
Nutrition Facts : Calories 143 kcal, Carbohydrate 11 g, Protein 1 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 13 mg, Sodium 211 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
COPYCAT KFC CHICKEN SECRET SPICES
Get that same fried chicken flavor as KFC with this copycat recipe for their secret spices. We all know that the original recipe only has 11 herbs and spices in it but since that's a secret recipe, this version uses alternate ingredients to get that same flavor.
Time 5m
Yield 0.75 cup
Number Of Ingredients 14
Steps:
- Combine all the ingredients in a blender. Pulse process for 3-4 minutes until blended fine. Store the spice mixture in an airtight container at room temperature for up to 4 months. To use, combine 1-2 tablespoons of the mixture with one cup of flour. Use the flour to coat chicken before frying.
Nutrition Facts :
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- Mix all of the herbs and spices together first, making sure there are no lumps in the mixture from spices that have clumped in storage.
- In a large bowl, add the herb & spice mixture to the flour and mix well until the spices are evenly distributed.
- Cut 2 whole chickens into 9 pieces each (2 drumsticks, 2 thighs, 2 wings, 2 side breasts and a centre breast)
- Dip each of the pieces in plain water, shake and dredge in the flour and spice mixture. Repeat for all of the remaining pieces. Leave the pieces to sit in the dredge for 10-15 minutes while the oil heats up. This will help the coating stick to the chicken better.
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