KFC recipes

KFC ORIGINAL RECIPE

2 fryer chickens cut up into 8 pieces and marinated

6 cups Crisco Shortening

1 eggs well beaten

2 cups Milk

2 cups Flour

2 teaspoons ground pepper

3 tablespoons salt

1 teaspoon MSG

1/8 teaspoon Garlic Powder

1 dash paprika

Place shortening into the pressure cooker and heat over medium heat to the shortening reaches 400°F. In a small bowl, combine the egg and milk. In a separate bowl, combine the remaining six dry ingredients. Dip each piece of chicken into the milk until fully moistened. Roll the moistened chicken in the flour mixture until well coated. In groups of four or five, drop the covered chicken pieces into the shortening and lock the lid. When pressure builds up cook for 10 minutes. After he perfected his original he made a crispy recipe that was marinated first then fried the conventional way. This one is double dunked into the coating to give it its great taste.

KFC EXTRA CRISPY

1 whole frying chicken, cut up and marinated

6-8 cups shortening for cooking

1 egg, beaten

1 cup milk

2 cups all-purpose flour

2 1/2 teaspoons salt

3/4 teaspoon pepper

3/4 teaspoon MSG

1/8 teaspoon Paprika

1/8 teaspoon Garlic Powder

1/8 teaspoon Baking Powder

Trim any excess skin and fat from the chicken pieces. Preheat the shortening in a deep-fryer to 350 degrees. Combine the beaten egg and milk in a medium bowl. In another medium bow

l, combine the remaining coating ingredients (flour, salt, pepper and MSG). When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off. Working with one piece at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, then the egg and milk mixture again, and then back into the flour. Be sure that each piece is coated very generously. Stack the chicken on a plate or cookie sheet until each piece has been coated. Drop the chicken, one piece at a time into the hot shortening. Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly. Remove the chicken to a rack or towels to drain for about 5 minutes before eating. Once he perfected his Extra Crispy he had customers who wanted it to be spicy and bold so he created his Hot and Spicy C

hicken. Here is his original recipe which has changed a bit in this day and age. It comes frozen and is cooked frozen and not prepared fresh in many stores.

Hot and Spicy Chicken

1 whole frying chicken, cut up and Marinated

6-8 cups shortening

1 egg, beaten

1 cup milk

2 cups all-purpose flour

2 1/2 teaspoons salt

3/4 teaspoon pepper

1 teaspoon white pepper

3/4 teaspoon Cayenne Pepper

3/4 teaspoon MSG

1/8 teaspoon Garlic Powder

1/8 teaspoon Baking Powder

Trim any excess skin and fat from the chicken pieces. Preheat the shortening in a deep-fryer to 350 degrees. Combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off. Working with one piece at a time, dip in egg and milk then coat the chicken with the dry flour mixture, coated very generously. Stack the chicken on aplate or cookie sheet until each piece has been coated. Drop the chicken, one piece at a time into the hot shortening.Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly. Remove the chicken to a rack or towels to drain for about 5 minutes before eating. The Colonel used to sale chicken nuggets that were tasty but he taught why not prepare fresh chicken strips of all white meat and that is how the Colonel’s Crispy Strips were born. You will notice it is the same as the Extra Crispy.

KFC Crispy Strips

1 egg, beaten

1 cup milk

2 cups all-purpose flour

2 1/2 teaspoons salt

3/4 teaspoon pepper

3/4 teaspoon MSG

1/8 teaspoon Paprika

1/8 teaspoon Garlic Powder

1/8 teaspoon Baking Powder

Cut 6 chicken Breasts into strips, or you can by chicken tenders in the store. Marinate them overnight . Preheat the shortening in a deep-fryer to 350 degrees. Beat 1 egg and 1 cup of milk. Dip the chicken into the egg mixture. Dip the the chicken into the coating and then double dip. Fry in fryer a few at a time till they are golden brown about 5 minutes or until they float.. Remove the chicken to a rack and allow to drain for 5 minutes. The Colonel has decided to make Hot and Spicy Strips that ran for short times the difference is the second dip it is dipped into hot sauce then breaded again and then fried just like the original crispy strips. For the barbecue strips make the strips the original way and then dip into the Honey Barbecue Dipping Sauce. The Colonel deiced that wings were going to be a good thing to serve and so he decided to create fried wings that are very tasty. The Honey Barbecue wings are tasty . After they are made they are dipped into the Honey Barbecue Dipping Sauce. If you don’t want the honey barbecue wings just serve them as the regular wings.

KFC Wings

6-8 cups shortening

20 chicken wing pieces

1 egg, beaten

1 cup milk

2 cups all-purpose flour

2 1/2 teaspoons salt

3/4 teaspoon pepper

3/4 teaspoon MSG

1/8 teaspoon Paprika

1/8 teaspoon Garlic Powder

If you are using frozen wings allow them to defrost and marinate. If you are using fresh wings you are going to want to take the wing and remove the flipper and then break them into two pieces and then marinate them. Combine the beaten egg with the milk in a small bowl. In another small bowl, combine the flour, salt, pepper, garlic powder, paprika and MSG. When shortening is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Bread all the wings then refrigerate them until ready to use. When they are ready to be used fry them 6 at a time for 12 minutes. Remove from the shortening and allow them to drain for 3 minutes. For the barbecue ones dip in the barbecue sauce and serve.The Colonel also had a Roasted chicken that was mighty tasty. The chicken was marinated also and then baked with his famous seasonings. The baking process was long it takes 4 hours to bake it. It is baked at 225 for 2 hours till the internal temp was at 175. But for you at home I have updated this to be baked at a hire temperature and be prepared in less time.

Tender Roast

Spice Mix

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon lemon pepper

1/4 teaspoon thyme

1/4 teaspoon paprika

1/8 teaspoon garlic powder

1/8 teaspoon MSG

Trim the excess fat from the chicken. Marinade the chicken in the mixture for 3 to 4 hrs or overnight. Remove the chicken from the marinade and allow to dry. Sprinkle the chicken lightly with seasoning. Place on baking pan and bake at 325F for 1 to 1 1/2 hrs till chicken is done. Allow to sit for 1 to 2 minutes then serve. One of the favorite items that is on the menu is the Barbecu

e sauce that was original made fresh in the store and used to dip the wings, the original chicken and now the chicken strips. Now it comes in a bag and all we have to do is add hot water and keep warm.

KFC Honey BBQ Dipping Sauce

1 1/2 cups ketchup

1/3 cup white vinegar

1/8 cup molasses

1/8 cup corn syrup

1/4 cup honey

1 teaspoon liquid smoke flavoring

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/8 teaspoon onion powder

1 teaspoon MSG

1/4 teaspoon of chili powder

In a sauce pan combine all of the above and bring to a simmer. Simmer for 5 minutes and keep warm. When you are ready to eat the chicken dip in and allow the chicken to drain for 1 minute.