Kentucky Kernel Seasoned Flour Copycat Recipes

COPYCAT KFC SEASONING RECIPE

Steps:

• Whisk together ingredients in a mixing bowl.
• Store in an sealed airtight container.

KENTUCKY FRIED ONION RINGS

Steps:

• PREHEAT manufacturer's recommended amount of vegetable oil in deep-fryer to 365°F (OR) preheat enough fat to onion rings in a deep heavy stovetop pot to 365°F (use a heat-safe thermometer to gauge).
• PEEL then slice 2 large sweet onions into 1/3-1/2 inch rings (you may use all of onion, or just the larger outer rings).
• INTO a medium bowl add 1 cup self-rising flour, 1 1/2 tablespoons prepared Recipe #453973, 2 teaspoons granulated sugar, and 1/2 teaspoon salt; MIX ingredients well; WHISK in 1 cup cold water and 1 egg until combined well, without over-mixing.
• ADD 1/3 cup all-purpose flour into a small bowl for the DREDGE; FILL another small bowl with 1/2 cup panko breadcrumbs (optional) if a panko breading is desired for the final coating.
• TOSS a few onion slices in the flour DREDGE until lightly coated.
• DIP a few floured onions into the BATTER; REMOVE rings one at a time using a fork or skewer, until 3 or four are battered.
• LIGHTLY coat onion rings in panko breadcrumbs, if using, lifting once again onto the fork/skewer.
• TILT battered/breaded onion rings off the skewer, onto the surface of hot oil; SHAKE fryer basket gently to prevent onion rings from sinking and sticking (which they inevitably do sometimes).
• TURN onion rings once, using the skewer, when light golden on the underside; CONTINUE frying just until light golden brown on both sides (don't overcook!); REPEAT with remaining onion rings.
• SEASON with a light sprinkle of salt if desired; SERVE with your favorite condiments and ENJOY!

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.

KENTUCKY KERNEL OVEN BAKED PORK CHOPS

Steps:

• 1. In a shallow dish combine egg, melted butter, milk and ground black pepper. 2. Place Kentucky Kernel Seasoned Flour in another shallow dish. 3. Dip pork chops into egg mixture. 4. Dip pork chops into flour, covering both sides. 5. Place in 13x19x2-inch baking pan. 6. Bake, uncovered, in a 425(F) degree oven for 10 minutes. Turn chops. 7. Bake for 10 to 15 minutes more or until done (160F degrees) and juices run clear.

KENTUCKY KERNEL BAKED FRIED CHICKEN

Steps:

• Dip chicken breast in melted butter and coat with flour. Place on a baking dish. Bake in a preheated over at 375 degrees F for approximately 20 minutes, or until juices run clear. Makes 8 servings.

KENTUCKY KERNEL 'FRIED' CHICKEN USING THE VORTEX

Steps:

• Fire up your Kettle grill with the Vortex loaded with charcoal. Don't start cooking until the coals are all lit and starting to ash over.
• Rinse the chicken and pat dry.
• Pour the seasoned flour mixture into a pie pan or shallow bowl.
• Coat chicken completely in the mixture.
• Transfer chicken to the grill along the edges, skin-side up.
• Cover and cook for 40 minutes, turning the lid 90 degrees every 15 minutes.
• Lightly brush the chicken with a little vegetable oil. Use caution as the grill will be hot.
• Cover and cook another 5 minutes or until the chicken hits 160 F.
• Remove and let rest and come to 165 F before serving.