Kentucky Style Fried Chicken Recipes

KENTUCKY FRIED CHICKEN RECIPE

Kentucky Fried Chicken Recipe image

This, of course, is not the real "secret" Kentucky fried chicken recipe, but it really does taste like it.

Provided by Karen Ciancio

Time 40m

Number Of Ingredients 14

Ingredients

3 pounds chicken (cut into pieces)
2 to 3 eggs (beaten)
3 to 4 tablespoons oil for frying
2 cups flour
4 teaspoons paprika
2 1/2 teaspoons salt
1/2 to 1 teaspoon pepper
1 teaspoon poultry seasoning
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon tarragon
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon celery salt

Steps:

Mix together all the coating ingredients and place in a clean plastic bag. Dip each piece into beaten egg, then into the flour mixture in the bag. Coat the chicken completely with the flour mixture.
Place the oil in a skillet and heat. Brown the chicken in oil slowly (225ºF if you are using an electric skillet), uncovered. Cover the skillet and continue to fry at a very low heat until the chicken is fully cooked, approximately 30 minutes. Check for doneness before removing the chicken from the skillet. It may need longer to cook on slow heat.
Drain well on paper towels.

Nutrition Facts : Calories 630 kcal, Carbohydrate 52 g, Protein 40 g, Fat 27 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 204 mg, Sodium 2507 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

COPYCAT KFC RECIPE

Copycat KFC Recipe image

The secret KFC recipe for its original fried chicken has never been revealed, but this is a good copy. Just like the real thing, it contains 11 herbs and spices.

Provided by Peggy Trowbridge Filippone

Categories Entree Lunch Dinner

Time 40m

Number Of Ingredients 16

Ingredients

1 large egg
1 cup buttermilk
1 (3-pound) chicken (cut into 6 pieces)
1 cup all-purpose flour
1 teaspoon ground oregano
1 teaspoon chili powder
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon pepper
2 teaspoons salt
2 tablespoons paprika
1 tablespoon onion salt
1 teaspoon garlic powder
2 tablespoons Accent (MSG seasoning)
1 can lard (enough to cover chicken in the fryer)

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

KENTUCKY GRILLED CHICKEN

Kentucky Grilled Chicken image

This chicken is perfect for an outdoor summer meal, and my family thinks it's fantastic. It takes about an hour on the grill but is worth the wait. I use a new paintbrush to "mop" on the basting sauce. -Jill Evely, Wilmore, Kentucky

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 10 servings.

Number Of Ingredients 6

Ingredients

1 cup cider vinegar
1/2 cup canola oil
5 teaspoons Worcestershire sauce
4 teaspoons hot pepper sauce
2 teaspoons salt
10 bone-in chicken breast halves (10 ounces each)

Steps:

In a small bowl, combine the first five ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate the remaining marinade for basting., Drain and discard marinade from chicken. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. , Place chicken breast bone side down and grill, covered, over indirect medium heat until a thermometer reads 170°, basting occasionally with reserved marinade, 20 minutes on each side.

Nutrition Facts : Calories 284 calories, Fat 11g fat (2g saturated fat), Cholesterol 113mg cholesterol, Sodium 406mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 41g protein. Diabetic Exchanges