Kfc Original Recipe Chicken Copycat

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EASY COPYCAT KFC CHICKEN RECIPE



Easy Copycat KFC Chicken Recipe image

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

2 cups all-purpose flour
2 teaspoons salt
1-1/2 teaspoons dried thyme leaves
1-1/2 teaspoons dried basil leaves
1 teaspoon dried oregano leaves
1 tablespoon celery salt
1 tablespoon ground black pepper
1 tablespoon ground yellow mustard
1/4 cup paprika
2 tablespoons garlic salt
1 tablespoon ground ginger
3 tablespoons ground white pepper
1 cup buttermilk
1 egg, beaten
1 chicken, cut up into eight pieces
Neutral oil for frying, like canola or peanut oil
MSG seasoning, like Ajinomoto or Accent

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

COPYCAT KFC™ ORIGINAL-STYLE CHICKEN



Copycat KFC™ Original-Style Chicken image

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

1 tablespoon paprika
2 teaspoons onion salt
1 teaspoon chili powder
1 teaspoon black pepper
1/2 teaspoon celery salt
1/2 teaspoon dried sage
1/2 teaspoon garlic powder
1/2 teaspoon ground allspice
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1 1/2 cups Gold Medal™ all-purpose flour
1 tablespoon brown sugar
1 tablespoon kosher salt
1 whole chicken (2 breasts, 2 thighs, 2 drumsticks, 2 wings)
1 egg white
2 quarts neutral oil, for frying

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

KFC ORIGINAL RECIPE CHICKEN



KFC Original Recipe Chicken image

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

2 cups all-purpose flour
2/3 tablespoon salt
1/2 tablespoon dried thyme leaves
1/2 tablespoon dried basil leaves
1/3 tablespoon dried oregano leaves
1 tablespoon celery salt
1 tablespoon ground black pepper
1 tablespoon dried mustard
3 tablespoons paprika ((original recipe calls for 4 tablespoons))
2 tablespoons garlic salt
1 tablespoon ground ginger
3 tablespoons ground white pepper
2 teaspoons Accent Seasoning (, optional (I left this out))
1 cup buttermilk
1 large egg
1 chicken (, cut into 10 pieces (2 wings, 2 legs, 2 thighs and 2 breasts each cut in half to make 4 breast pieces))
vegetable oil for frying

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

KFC ORIGINAL RECIPE CHICKEN (COPYCAT)



KFC Original Recipe Chicken (Copycat) image

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

1 premium quality fresh young roasting chicken, cut-up
2 quarts cold water
2 tablespoons morton lite salt
2 teaspoons Accent seasoning (optional)
5 teaspoons nonfat dry milk powder
1 1/2 tablespoons fine sea salt
2 teaspoons egg white powder (cornstarch okay)
1 teaspoon Accent seasoning (optional)
1/4 teaspoon garlic powder
5 teaspoons ground peppercorns (3 tsps black, plus 2 tsps white)
2 teaspoons ground dalmatian sage
1 1/2 teaspoons sweet paprika
1 teaspoon ground coriander
1 teaspoon ground ginger
1/2 teaspoon celery salt
1/2 teaspoon ground savory
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/4 teaspoon ground parsley
1/4 teaspoon ground vanilla bean
2 cups unbleached bread flour

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

KFC ORIGINAL RECIPE CHICKEN RECIPE



KFC Original Recipe Chicken Recipe image

Make our KFC Original Recipe Chicken at home tonight for your family. Our Secret Restaurant Recipe tastes just like KFC's.

Provided by Mark

Categories     Kid Favorite     Main Course     Party Recipe

Time 1h

Number Of Ingredients 18

1 whole Chicken (cut into 8 pieces -- or 8 - 12 of Your Favorite Chicken Pieces)
3 Eggs
2/3 cup Milk
1 1/2 cups All-Purpose Flour
1 envelope of Powdered Tomato Soup Mix
2 1/2 teaspoons Bicarbonate of Soda
1 tablespoon Garlic Salt
1 tablespoon Onion Powder
1 tablespoon Sugar
1 tablespoon dried Parsley
2 tablespoons dried Oregano
2 tablespoons Salt
4 teaspoons freshly ground Black Pepper
1 teaspoon dried Basil
1/2 teaspoon dried Thyme
1/2 teaspoon Celery Salt
Oil (for frying, enough to cover the bottom of a skillet)
More Salt and freshly ground Black Pepper (to taste)

Steps:

  • Beat eggs in a large bowl.
  • Add 2/3 cup milk and whisk to blend. Set aside
  • In a second large bowl, combine the flour, tomato soup mix, bicarbonate of soda, garlic salt, onion powder, sugar, parsley, oregano, salt, pepper, basil thyme and celery salt. Mix well.
  • Take a piece of chicken and dip it into the egg/milk mixture.
  • Then place it in the flour mixture move it around until it is well-coated with flour. Set this piece aside and repeat this process for the remaining chicken pieces.
  • Heat the oil in a large skillet until it shimmers but doesn't smoke, about 350°F.
  • Using tongs, carefully place the chicken pieces skin-side down into the skillet and fry them over medium heat.
  • Fry for about 25 to 30 minutes, turning and flipping occasionally.
  • Remove the pieces from the skillet and drain the grease onto paper towel-covered plates.

KFC ORIGINAL RECIPE BREADING MIX (COPYCAT)



KFC Original Recipe Breading Mix (Copycat) image

My reverse-engineered recipe for replicating KFC's 'Original Recipe' chicken breading mix. Yields one batch fried chicken (8-10 pieces, or up to 16 drumsticks). For a bulk mix of this same recipe for quick and easy breading, use Recipe #453973. Follow link to Recipe #393795 for complete brining, preparation and frying instructions. 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, carb and calorie levels are ridiculously exaggerated!

Provided by The Spice Guru

Categories     < 15 Mins

Time 15m

Yield 1 batch seasoning mix, 4-6 serving(s)

Number Of Ingredients 17

5 teaspoons nonfat dry milk powder
1 1/2 tablespoons fine sea salt
2 teaspoons egg white powder (cornstarch okay)
1 teaspoon Accent seasoning (optional)
1/4 teaspoon garlic powder
5 teaspoons ground peppercorns (3 tsps black, plus 2 tsps white)
2 teaspoons ground dalmatian sage
1 1/2 teaspoons sweet paprika
1 teaspoon ground coriander
1 teaspoon ground ginger
1/2 teaspoon celery salt
1/2 teaspoon ground savory
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/4 teaspoon ground parsley
1/4 teaspoon ground vanilla bean
2 cups unbleached bread flour

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.
  • 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, combine seasoning mixture with the 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!

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From recipeshappy.com


THE ULTIMATE COPYCAT KFC CHICKEN RECIPE - PINKWHEN
2019-11-25 Instructions. Heat oven to 400. In a bowl mix together well the flour, panko, salt, 1 tsp black pepper, 1/2 tsp white pepper paprika, cayenne, and oregano. In a second bowl pour in butter milk. Pour 1/2 cup melted butter into a prepared 9 x 13 baking dish. Take chicken breasts and dip into butter milk.
From pinkwhen.com


COPYCAT RESTAURANT SIDE DISH RECIPES | TOP SECRET RECIPES
The secret process starts by coating the potato slices with the dry breading mix, which contains salt. The salt in the blend will draw water out of the potatoes, magically transforming the dry breading into a wet batter in about 20 minutes. When all the breading is wet, the potatoes go into the oil for partial frying.
From topsecretrecipes.com


KFC CHICKEN DRUMSTICKS RECIPE | 100% AUTHENTIC RECIPE
Steps To Make KFC Original Chicken Drumsticks. 1. The Secret Spice. Keep the fryer preheated to 350°F. In a bowl, mix all the spice blend ingredients. Then, add the spice mix with flour, brown sugar, and salt. 2. Dips and Fries. Dip the …
From thefoodxp.com


KFC ORIGINAL CHICKEN COPYCAT RECIPE - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Kfc Original Chicken Copycat Recipe are provided here for you to discover and enjoy ... Easy Bruschetta Chicken Recipe Easy Linguine Alfredo Easy Linguine Sauce Boysenberry Pie Recipe Easy Easy Small Bites Shrimp Nacho Recipe Easy Dessert Recipes. Vegan Peach Dessert Recipes Ghana Dessert Recipes Hudson Valley …
From recipeshappy.com


COPYCAT KFC ORIGINAL CHICKEN RECIPE - MOMDOT
How to Make Copycat KFC Original Fried Chicken. Preheat fryer to 350º F. Mix together spice mixture, flour, sugar, and salt. Now dip your chicken into your egg whites till coated and stick in the flour mixture. Coat all sides well, turning as you go and making sure the flour is covering the entire piece. Pro-tip: Be sure to slightly dry your ...
From momdot.com


KFC ORIGINAL FRIED CHICKEN RECIPE - OUR FAMILY RECIPE BOX
Preheat fryer to 350°F. Thoroughly mix together all the spice mix ingredients. Combine spice mix with flour, brown sugar and salt. Dip chicken pieces in egg white to lightly coat them, then transfer to flour mixture.
From ourfamilyrecipebox.net


COPYCAT KFC ORIGINAL FRIED CHICKEN RECIPE - FLAVORITE
Heat the oil in a large skillet until it shimmers but doesn’t smoke—about 350°F/175°C. Using tongs, carefully place the chicken pieces skin-side down into the skillet and fry them over medium heat. Leave the pieces in there for about 25 to 30 minutes, turning and flipping occasionally. Add chili peppers for a spicier flavor.
From flavorite.net


AIR FRYER COPYCAT KFC FRIED CHICKEN - FORK TO SPOON
How to Make KFC Fried Chicken in the Air Fryer. In a large bowl, mix together the eggs and buttermilk, whisk to combine. In another bowl, mix together the flour, cornstarch, paprika, garlic powder, onion powder, salt, celery salt, pepper, mustard, ginger, thyme, basil, and oregano. Whisk to combine. Preheat your air fryer to 375 degrees for 5 ...
From forktospoon.com


KFC COPYCAT ORIGINAL RECIPE - THERESCIPES.INFO
Nashville Hot Chicken KFC Recipe (Copycat) - Recipes.net. great recipes.net. Frying: In a large dutch oven heat 3 inches of oil to 375 degrees F. Cook 3 to 4 pieces at a time for 7 minutes per side, or until chicken reaches 165 degrees F. Drain on paper towels. Add butter to prepared sauce, whisk until smooth.
From therecipes.info


COPYCAT KFC ORIGINAL RECIPE CHICKEN : OPTIMAL RESOLUTION LIST
Quick Marinated Yellow Squash Salad Keto Bisquick Zucchini Bake Quick Pickled Jalapeno Rings
From recipeschoice.com


KFC ORIGINAL CHICKEN: KENTUCKY FRIED COPYCAT » RECIPEFAIRY
2020-07-28 The first step is to portion your chicken into 2 wings, 2 thighs, 2 legs and 2 breasts. Divide each breast in two to get 4 breast pieces. You can also buy pre-portioned chicken packs. Combine all the spices in a food processor and blend until they are a fine powder. Add the spices in a large bowl with the flour. Whisk until fully incorporated.
From recipefairy.com


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