KFC FRIED CHICKEN RECIPES

Recipe: 1

Source: http://www.kfcchickenrecipe.com/

Ingredients:

1 tablespoon powdered sage leaves

1 teaspoon powdered dry ginger
1 tablespoon crushed rosemary leaves
1 pack of tomato soup mix
1 tablespoon crushed Mexican Origanum leaves
1 teaspoon sweet marjoram
1 teaspoon pepper
1 tablespoon hot pepper powder
1 chicken cut into frying pieces
1 1/2 teaspoon crushed wild thyme leaves
150 grams all purpose flour blended nicely with secret herbs combination
2 tablespoon of garlic salt
2 tablespoon of powdered chicken soup cubes
2 tablespoon of onion salt
2 eggs
160 milliliters of milk
40 gram brown sugar
3 tablespoon of dry minced parsley leaves

Method:
You have to put all the ingredients mentioned above in a blender and blend it for 3
to 4 minutes barring flour, eggs and milk.
Next, combine the eggs and milk and beat it to a smooth consistency after that add
the previously blended herbs and work out a homogeneous mixture. and take the
flour on a baking paper sheet.

Now, dip the chicken pieces in the mixture and roll them on the flour until they are
perfectly coated. Fry the pieces in a pressure cooker if you have one or you can just
fry them at 365 degrees F (185° C) ascertained by dropping a 2 inch square of
bread, it should turn golden brown in about 60 seconds. in the hot oil fry the chicken
pieces for 20 to 30 minutes, occasionally turning them so that they are cooked
evenly after the chicken pieces are fried golden brown.

Drain the fried chicken for a while on the tissue paper so that it won't be so oily and
greasy. Serve them hot.

Recipe: 2

Source: http://www.cooks.com/rec/view/0,1739,142187-255193,00.html

Ingredients:

2 eggs, beaten
1 1/2 cups milk
1 cup flour
3/4 cup fine bread crumbs
1 tsp. Knorr chicken bouillon
1/2 tsp. salt
1/2 tsp. garlic powder (not salt)
1/4 tsp. onion powder (not salt)
1/2 tsp. paprika
1/3 tsp. Bell Seasoning or pinch ground sage
1 tbsp. freshly chopped parsley
2 large cloves garlic, pressed
1/2 tsp. soy sauce
1 tsp. black pepper
1 tbsp. Wondra flour,additional flour for separate pre-coating
5-6 cups non-hydrogenated Crisco or peanut oil
1 frying chicken, cut in pieces

Method:

Pour the oil into the pressure fryer or deep pan suitable for frying, and then heat
over medium heat to about 360°F.

In a small bowl beat the egg, milk, and soy sauce, then stir in 1/2 tsp. Knorr chicken
bouillon (save the other 1/2). Put the garlic cloves through a garlic press and add
into the egg mixture. Add half of the parsley and 1 tablespoon Wondra flour. Stir
well.

In a separate bowl, combine the 1 cup flour and the bread crumbs, and the
remaining ingredients. Mix well with a fork.

Put about 1/2 cup additional flour in a separate small bowl. Use this to dip each
chicken piece, prior to dipping in the milk and seasonings.

Roll each piece of chicken around until well covered, first in plain flour, then in milk
mixture, then in flour/bread crumbs mixture.

Gently lower the chicken pieces into the hot oil and allow to become a golden color
(add the bigger pieces first).

How to Fry Chicken in a Pressure Fryer:

If you are using a pressure fryer, place the lid on and lock it when the chicken is a
very light golden color, usually about 3 minutes. Begin timing when the lid is locked
and the gauge indicates a pressure of 5-6 pounds (some pressure fryers use a
weight rather than a gauge). Bring temperature up immediately and watch carefully
(don't walk away!).

Remove from heat after about 7 minutes and reduce pressure following
manufacturer's directions. Remove the chicken pieces and place on layers of paper
towels. Return the pan to the stove and bring temperature back up and continue
until all chicken pieces are fried. If your chicken was too brown, cook the next batch
for a minute or so less, and vice-versa if your chicken wasn't browned enough. Do
not overload the cooker with too many pieces, as it brings the temperature down too
quickly and will cause the pieces to absorb more of the cooking oil than it otherwise
would.
Regular Deep Frying:
Fry the chicken at 360-375°F, placing the larger pieces in when the temperature is
slightly lower (temperature will drop when pieces are added). Put the smaller pieces
in when the temperature is higher, and they will be cooked more quickly. Remove
when chicken is golden brown and drain on paper towels.

Cooks Tip: To flavor the oil in this method, you can thickly slice a few large onions
and add to the oil before the chicken - skim these out when they are browned,
before adding the chicken. It will add an additional layer of flavor to the oil!

Recipe: 3

Source: http://www.copykat.com/2009/05/07/kfc-fried-chicken/

Ingredients:

1 Broiler fryer – cut up

3 C. Water
1 Tbsp. Salt
1 tsp. MSG
2 tsp. onion powder
2 pkg. DRY Instant Chicken Broth (Do Not Use Canned)
2 tsp. Seasoned Salt
1 tsp. fines herbs
1/2 tsp. Black Pepper
1 C. Flour

Method:
Cover chicken with mixture of water and salt. Chill in bowl for least 1 hour.
Combine herbs, onion powder, seasoned salt, instant chicken broth, and pepper in a
blender and mix well. Place this mixture in a bowl. Add the flour to this bowl. Mix
flour and seasonings well.

Remove chicken from water, and dip it into the flour mixture coat well. Place coated
pieces on a plate for 5 minutes.Melt enough shortening or salad oil to make 1 inch
depth in a large skillet. Heat to 375 degrees. Fry chicken pieces turning once, every
5 minutes, be sure to cook chicken until done. Lift chicken out and drain on paper
towels. You can keep the chicken warm in the oven by placing it in the oven, and
serve when all pieces are finished cooking.

MSG stands for Monosodium Glutamate. It is a spice, found in your grocery store. It
can be sold as MSG or under the brand name “Accent”. Some people are extremely
allergic to MSG, over 98% of the population is not. It serves to make flavors
stronger, and almost pop right out at you.
Fines herbs used to be used more frequently many years ago. Fines herbs was a
poultry seasoning. Since so many people have difficulty in obtaining the herb, it has
been removed from the recipe. If you can access Fines herbs add 2 teaspoons to the
flour mixture.

Recipe: 4

Source: http://www.southernfriedchickenrecipe.com/Fried-Chicken-Recipes/deep-
fried-chicken-recipe/kfc-fried-chicken-recipe.php

Ingredients:

1 whole fryer chicken, cut up into 8 pieces

Kentucky Fried Chicken marinade
6 to 8 cups shortening
1 cup milk
1 beaten egg
2 cups all purpose flour
⅛ teaspoon paprika
⅛ teaspoon baking powder
⅛ teaspoon garlic powder
¾ teaspoon MSG
2 ½ teaspoons salt
¾ teaspoon pepper

Method:

Preheat the shortening in a deep fryer to 350 degrees F. Trim any excess fat and
skin from the chicken pieces and marinate them for a couple of hours. Mix the milk
with the egg in a bowl.

Combine the other dry ingredients in another bowl. Drain the marinated chicken on
paper towels. Dip each chicken piece in the egg and milk, and then coat it in the dry
flour mixture.

Dip into the egg and milk mixture again then back in the flour. Make sure every
piece is well coated. Stack the chicken on a plate until each piece is coated.

Drop the chicken pieces into the hot shortening, one at a time with tongs being
careful not to splash any of the hot oil to avoid burns. Oven mitts are a good idea.

Fry 4 pieces of chicken at a time until golden brown. This will take 12 to 15 minutes.
Stir the chicken halfway through the cooking time for an even finish.

Drain the chicken pieces on wire racks for 5 minutes and serve hot.
Receipe: 5

Source: http://www.kfcchickenrecipe.com/kfc-fried-chicken-recipe.html

ingredients:

1 Chicken cut into serving pieces, trimmed of excess fat.

1 tablespoon curry powder
30 grams secret herb combination
1 tea spoon chopped Estragon
1 tea spoon chopped garden chervil

1 tea spoon chopped chives

1 - 2 cloves of garlic thoroughly minced
1 egg
100 gram all purpose flour
Salt and pepper to taste
And sufficient oil or lard to fill your frying pan to a depth of about ½ inch.

Method :

For frying the chicken pieces you will require heavy base frying pan with cover; a
large mixing bowl; tongs for handling chicken pieces and a frying thermometer as
frying is the essence of this recipe. First of all in the mixing bowl, mix the chicken
pieces with salt, pepper, spices, garlic, egg and 2 tablespoons of water. When it is
thoroughly mixed, add all purpose flour, with the help of your hands keep mixing
until most of the flour is blended evenly with other ingredients and chicken is nicely
coated.
Now take oil in the frying pan fill up to a depth of about 1/2 inch and turn heat to
medium. If you are using butter for frying, skim any foam as it rises to the surface.
Build the temperature of the oil about 365 degrees F (185° C) that can be
ascertained with a frying thermometer or by dropping a 2 inch square piece of bread
in the hot oil and it should turn golden brown in about 60 seconds.

When the oil is appropriately hot raise heat to high. Slowly add chicken pieces to
frying pan and cover it, reduce heat to medium and cook for 7 minutes. Uncover the
frying pan, turn chicken pieces and continue to cook uncovered for another 7
minutes. Turn the chicken piece again and cook for about 5 minutes more, turning
as necessary to ensure that both sides of chicken piece are golden brown.

Now remove the chicken piece from frying pan and drain the excess oil on paper
towels placed on newspaper for additional absorption. Serve the chicken
immediately.

Recipe: 6

Source: http://www.khanapakana.com/recipe/templates/cooking-recipe.aspx?
articleid=8AD105BE-B945-49A5-9E7C-64A785027355&zoneid=8

Prep Time: 20min

Cook Time: 40-45
Serves as desired

Ingredients:

Chicken large pieces with skin & bone 1kg

Ajinomoto 1 1/2 tsp
Meat tenderizer powder 1tsp
Worcestershire sauce 1tsp
Black pepper 1tsp
Chili sauce 2tbsp
Corn flour 2tbsp
Salt 1/4tsp
MARINATE OVER NIGHT
BATTER:
Paprika 1tsp
White pepper 1tsp
Chili sauce 1tbsp
Flour 6-8tsp
Corn flour 2tbsp
Baking powder 1tsp
Salt to taste
Ajinomoto 1tsp
Chilled Water as required
(mix all and add water make thick batter)
COATING:
Corn flakes 1cup
Chips 1cup
Bread crumbs 1cup
Mix & Gring all (not in powdered form)
Oil for frying

Method:

Steam marinated chicken 1. For 10 mins.

Dip in batter then coat well in coating now deep fry when half done put
out from oil and keep on papper.

For thick coating again dip in batter and coat in prepared coating now fry
again. Sauce: Ketchup+Chilli sauce+little red chilli+Salt Sreve hot with
this sauce and coleslaw.

Recipe: 7

Source: http://www.khanapakana.com/recipe/templates/cooking-recipe.aspx?
articleid=45531282-FAE2-4150-A4B0-8210619DEB15&zoneid=8

Prep Time: 25 min

Cook Time: 10 min
Serves

Ingredients:
Chicken breast fillet with skin/leg pieces with skin 6
Salt to taste
Black pepper 1 tsp
White pepper 1/2 tsp
Red chili powder 1 tsp
Egg 2
corn flour 4 tbsp
Tikka masalah optional 1/4th packet
FOR COATING:
Dry flour 1/4 kg
Corn flour 1/4 kg
Baking powder 1 Tbsp
Salt to taste
Black pepper to taste
oil for frying

Method:

Put chicken breast on slap ham with hammer lightly on both sides and if
you are using leg pieces put small cuts on both sides with the help of knife
now put in bowl add salt, black pepper, white pepper, tikka masala, red
chillies, hand beated eggs, mix well and leave for 15 min

Take a bowl mix 1/4 kg flour and 1/4 kg corn flour with baking powder, black pepper
and salt mix well. Ccarefully Dip Step 1 into Step 2 and rub well with hands not
tightly but well lightly.

Take another bowl filled with water and dip rubbed chicken piece in water
while holding chicken piece from very end and count to 10 then Shake the piece in
air for 3 second so 5. remove excess water Put again the pieces in 2 and rub again
and again shake the piece in air to
remove excess flour by doing that u will already see crubs forming on chicken
pieces.

Now deep fry for exactly 7-10 min (my advice fry one piece at time..
Ready to serve.

Receipe 8:

Source:
http://www.recipetrove.com/component/option,com_mtree/task,viewlink/link_i
d,119/Itemid,26/

Ingredients:

1 frying chicken, cut into frying pieces

1 1/2 cups flour
1 Pkt. (dry) Good Seasons Italian Dressing (THE 11 herbs and spices!)
1 Envelope Lipton (or other brand) Tomato Cup of Soup
2 eggs, well beaten
2/3 cup milk
Vegetable oil to cover bottom of your skillet; about 1/2 inch deep.

Method:

1. Combine eggs and milk. Set aside.

2. Combine flour with the Italian dressing and soup mix.
3. Dip chicken pieces in milk-egg mixture and roll them in the
flour-seasoning mixture. Repeat procedure.
4. Fry pieces over medium heat for 25 to 30 minutes, turning often.
5. Remove from fire. Drain and serve.