Kfcchicken Recipes

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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 FRIED CHICKEN RECIPE



KFC Fried Chicken Recipe image

How to make KFC style fried chicken at home. Here is the secret recipe for this fried chicken dish.

Provided by KFC Recipe

Categories     Appetizer     Side Dish

Time 45m

Number Of Ingredients 16

500 grams chicken drumsticks
1 cup buttermilk (If buttermilk not available then use 4 tbsp curd with 1/2 cup of water.
2 cups all-purpose flour
4 tbsp cornflour
4 tbsp corn flakes (powdered)
1 beaten egg
¼ cup milk
oil for deep fry
1 tbsp pepper powder
2 tbsp ginger-garlic powder or paste
1 tbsp garam masala or ground all spices
1 tbsp paprika or Kashmiri chili powder
1 tbsp mix herb
1 tbsp brown sugar
½ cup breadcrumbs
salt to taste

Steps:

  • Take buttermilk or Curd in a bowl. If you use curd then add 1/2 cup water to it.
  • Wash the chicken pieces with water and drain off water. Dip them in buttermilk.
  • Keep it in a refrigerator over the night or at least 4 hours to marinate. This process makes chicken pieces soft and limp.
  • After the marination, remove the chicken from the refrigerator and drain buttermilk. Keep it aside.
  • Beat an egg and pour it in a bowl. Add ¼th cup of milk with it. Mix them well and set aside for 15 minutes.
  • Combine all-purpose flour, cornflour, corn flakes powder, bread crumbs, mix-herbs, and garam masala in another bowl.
  • Now sink the chicken pieces in the egg-milk mixture. Wet all sides of the chicken pieces with this liquid then transfer it to the flour-spices mixture to coat them.
  • Coat all sides with this mixture. For extra crispy and crunchy dip the chicken in the egg mixture again and stuck flour-spice mixture again.
  • Now let chicken pieces rest for 4-5 minutes to set the crust. Shake off all the chicken pieces to remove the extra dry crust.
  • Take a heavy bottom deep frying pan or kadhai and pour enough cooking oil for deep frying. Heat it over a medium flame.
  • Check the temperature by drop a small portion of the wet mixture in the oil. If it rises without browning then the temperature is perfect to fry.
  • Drop the chicken pieces one by one in the hot oil. Stir often and fry all sides evenly. Keep the flame medium and fry until they turn golden-brown.
  • Remove and keep on a paper towel to remove excess oil.
  • Serve the fried chicken with your favorite sauces and salads. Now taste it after dipping in mayonnaise.

Nutrition Facts : Calories 220 kcal, 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

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

KFC CHICKEN



Kfc Chicken image

http://www.easydinnerrecipes.ca/ Colonel Sander's 11 herbs secret finally gets revealed. This recipe is as close as it gets to the original chicken.

Provided by tastetester 2

Categories     Chicken Thigh & Leg

Time 35m

Yield 1 chicken, 4 serving(s)

Number Of Ingredients 14

1 whole chicken, cut into pieces
3 beaten eggs
4 tablespoons oil
2 cups flour
4 teaspoons paprika
2 1/2 teaspoons salt
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:

  • Sift together all the coating ingredients and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.
  • Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil.

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