| KFC Original Fried Chicken
Posted: 4/18/2007 9:20:26 PM | Everyone has their fav fried chicken recipe. I prefer to marinate in garlic, Churchs Chicken has a hint of garlic in it and the crust is light...it smokes KFC. I am not a big Crust guy, dredge it and fry it.
But this recipe is tasty, and done right, quite close in flavor. But as another poster mentioned, I think they use a pressure type of cooking, so hard to duplicate. | |
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| KFC Original Fried Chicken
Posted: 4/18/2007 10:07:35 PM | I know, I know--the title is "KFC Original Fried Chicken".
Don't get on me because I am digressing . . . .
My ex is a truly down-home Southern boy. He made the absolute best fried chicken, as did his father and his father before him. And now me, except that he is a much better judge of color than I am. And now, even I have groupies.
And it is nothing more than a thin coating of flour and alot of salt (I also add cayenne). Fried in peanut oil. (He's from peanut country.) Instead of the breading getting crispy, the actual skin of the chicken gets crispy. And, oh, it doesn't get much better than that. 
Although I might bread the chicken if it was skinless, but then I probably wouldn't be frying it. | |
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| KFC Original Fried Chicken
Posted: 4/18/2007 10:36:58 PM | WOW!!!!! i have worked at KFC for years and i'm sure you have not only the recipe wrong... but the cooking times and procedures wrong. ( original is pressure fried, crispy is opened fried. Like in a frying pan )
as far as the price....its cooked and served for you. Or maybe .... keep voting on minimum wage to go up ???? The cost of LIFE is going up. Do you remember when McDonalds was 39/49 ?? ( not long ago ) for their crappy food ? well now its a buck !!! | |
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| KFC Original Fried Chicken
Posted: 4/18/2007 11:15:08 PM | | Well..it is a knock off and a "guess" at whats in it. Did the colonel share it with you??..Maybe you can enlighten us? And have to agree that they don't pay enough, but 7 bucks for 3 dinky pieces of chicken , a dry biscuit and some instant mashed potatoes is a little pricey compared to Churches or other Chicken places. The Gizzards are still great...but get some meat on them bones and then we won't **** about the price. | |
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| KFC Original Fried Chicken
Posted: 4/19/2007 4:59:08 AM | | A great cook book by Gloria Pitzer has the best KFC, and Biscuits in it...it's a copy kat recipe book, and it REALLY does taste like them...YUM-MY..*smile* | |
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| KFC Original Fried Chicken
Posted: 4/19/2007 7:27:57 AM | | LOL, thanks RK !!!!!! Now I don't have to explain myself...... RELAX THERE WINE, I didn't poison the colonel and steal his recipe...... Just giving a knock off recipe that some people might want to try. I'll have to check out this Gloria Pitzer though..... veddy nice | |
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| KFC Original Fried Chicken
Posted: 4/19/2007 8:24:56 AM | Ohhhhhh, Onesimpleneed! Your mind is in the gutter......... Wooohooo! 
KFC really HAS gotten outrageous in price, but sometimes you just gotta have it. I'm glad to get this recipe for the knockoff. I'm going to try it. Poppeyes only lasted here under two years. I guess Renoites just aren't into Poppeyes. But so many of the grocery store deli's sell fried chicken, and do very well. For my taste, Raley's is the best. Very moist inside, but crunchy outside. The flavor is very good.
A friend likes to make the batter for her chicken by doing the seasoned buttermilk thing but also mixing in wet mustard and some sugar. Cover the chicken with the mixture, then flour, then roll in the buttermilk mustard again, then flour. You have to be careful with the heat when cooking it. The sugar will cause it to burn easily.
Rae | |
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| KFC Original Fried Chicken
Posted: 4/26/2007 10:33:18 AM | Somewhat off topic, Crispy Fries, I'm not a fan, Preffered the McCains rippled ones KFC used to make. And For fast food I thought Harveys had the best Fries, now they're Crispy too.
Back to the topic it sounds pretty good and will have to try it, Would deep frying work any better? | |
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| KFC Original Fried Chicken
Posted: 4/26/2007 11:11:33 AM | in about 3 hours i'll be frying this chicken so i'll let ya know how it is...if its acceptable we wont call it KFC...we can call it KBC...(kobieandbaileys chicken)...
i get dibs on any royalties K&B if this chicken takes off... | |
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| KFC Original Fried Chicken
Posted: 4/26/2007 10:51:38 PM | burp...i mean the chicken was excellent...i used some coarsely smashed cornflakes mixed with flour for the coating...and yes i dredged the chicken in plain flour first...then double coated it...if anyone tries this...use smaller pieces of chicken...i used a cut up roasting chicken...because...well just because...use LOTS of oil for frying...lots...you almost wanna deep fry them...and i shoulda kept the fire turned down just a tad...i couldnt find a packet of tomato soup mix so i bought bulk stuff...if i do it again...which i'm sure i will...i will cut back on the tomato soup mix...2 tbsp oughta do it...i'll throw some sage into the coating too next time...
if you like fried chicken...give this one a shot...its stone simple to do and fairly fast...i think with mashed potatoes...a veggie and a salad...i had supper ready in about 45 minutes...i will print that recipe out and put it in my file folder of good stuff...
(its also good if eaten cold...i just finished the wings...)
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| KFC Original Fried Chicken
Posted: 5/18/2007 3:57:17 PM | EMPANADA DE QUESO (CHEESY BREAD)
COPYCAT FROM KFC
1/2 inch cubes Velveeta cheese (approx 6-8)
1 3/4 cup all purpose flour + 3 tbsp flour (in case dough doesn't form)
1 teaspoon salt
1 package fast rising yeast
1 1/2 tsp sugar
1/2 cup warm milk (you can use powder milk like Nido or Klim)
1 egg
1/1 tbsp butter or margerine
peanut oil for frying
Combine flour and salt. Combine yeast, sugar, and warm milk and let proof (foam up) for about 5 minutes. Add the yeast mix to the flour. Do not over mix. Add the eggs and butter and mix until dough comes together. If it is too wet just add more flour a tablespoon at a time until a very soft/slightly sticky dough forms.
Turn out onto a floured surface and knead for no more than one minute. If you overknead you'll get a very heavy bread. Form into a large ball and place in a clean buttered container (preferable Tupperware). Cover and place in a warm place like an oven that hasn't been on. Let rise for 1 hour or until doubled in size.
When it has risen, gently place dough on a flat surface and with a large knife cut into 1 1/2 inch pieces. Place cheese on the buttered side of pieces and gently engulf the cheese with the dough (you can gently pinch it).
Return pieces to buttered container pinch side down. They should look like mini baseballs. Cover and let them rise another 30 minutes.
They'll look seamless now.
Heat deep fryer to 350°F degrees. With my fryer the little indicator light goes off when it reaches the right temperature.
Place the dough balls into the oil (they should float to the top).
Using a slotted spoon, turn the balls every 30 seconds for an even color for 2-3 minutes.
When they are the same color as the sides on both sides remove them and place them on a paper towel to drain.
They serve these in KFC in Central America. They taste great with a malted shake. | |
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| KFC Original Fried Chicken
Posted: 5/18/2007 3:57:36 PM | POPCORN CHICKEN (JUST LIKE KFC!!)
1 egg
1 cup white flour
1 tsp Cajun seasoning
2 small boneless chicken breasts
3/4 cups vegetable oil (or any other frying oil)
2 paper towels
Mix flour and Cajun seasoning in small mixing bowl.
In separate bowl, beat egg.
Cut chicken breasts in small pieces ranging anywhere from about a 1/2 inch to 1 1/2 inch in size, depending on how crispy you want (smaller=crispier).
Pour oil into a small skillet and place on a medium heat.
Dip pieces of chicken into egg, being sure they are fully covered.
Drop the chicken, piece by piece into the flour mixture, fully coating the chicken.
Test to be sure that the oil is ready by dropping a little glob of batter into the oil. If it sizzles and fries, it's ready! Now, slide the chicken into the skillet, easily and slowly to be sure the oil doesn't splatter all over you. Do this as quickly as possible. After about 3-4 minutes, flip the pieces over (pieces should be colored a light golden brown).
When chicken is finished, scoop it out draining as much oil as possible into the pan for more chicken and place it on a plate with the two paper towels lining the bottom.
This will catch and drain the excess oil so your chicken is super crunchy. | |
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| KFC Original Fried Chicken
Posted: 5/18/2007 3:58:30 PM | FRIED CHICKEN (LIKE KFC)
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
1 tbsp. freshly chopped parsley
2 large cloves garlic, minced
1/2 tsp. soy sauce
2 tsp. black pepper
1 tbsp. Wondra flour
1/2 tsp. Monosodium Glutamate (optional)
additional flour for separate pre-coating
5-6 cups Crisco cooking oil
1 frying chicken, cut in pieces
Safety Warning: A special pressure fryer is the only type of pressure cooker that you can fry in safely. Read your manufacturer's instructions before frying in a pressure cooker. If you don't have your instruction manual, then prepare this chicken in a deep fryer instead.
Pour the oil into the pressure fryer or deep pan suitable for frying, and then heat over medium heat to about 360 degrees.
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 tbsp. 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).
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. 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 degrees, 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.
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!
theres alot more at.... www.kaspers.favorite.recipes.freewebspace.com | |
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| KFC Original Fried Chicken
Posted: 5/18/2007 5:27:49 PM | ^^^
Lower,
Can you please tell me what bell seasoning is? I have never heard of it before. That and wondra flour. This recipe looks really good. Thanks!
Cheers! | |
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| KFC Original Fried Chicken
Posted: 5/18/2007 6:06:29 PM | | Yup...it is. But still think you can get close to it if you don't cook it to death. | |
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| KFC Original Fried Chicken
Posted: 5/18/2007 7:57:12 PM | Bell's Seasoning: A unique "collection" of herbs and spices carefully blended to an exclusive formula. William G. Bell, a merchant from Newton, Massachusetts, created the spice blend based on an old family recipe. The unique "collection" of seasonings contains a robust New England blend of rosemary, oregano, sage, ginger, marjoram, thyme, and pepper. This famous GLUTEN FREE - ALL NATURAL - SALT FREE seasoning has been a New England household staple since 1867... a favorite with generations of good New England cooks and vegetarians around the world.
http://www.yankeegrocery.com/bells_seasoning.html | |
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| KFC Original Fried Chicken
Posted: 5/20/2007 2:13:07 AM | I have been researching the KFC recipe quietly for a while now. My brother worked in KFC for a while in new zealand too.
Now the first question. Have you found that KFC chicken is no longer so finger licking good? ie it doesnt stick to your fingers anymore and taste like it used too?
Well I think I have found the reason for this and I also found what was the biggest shock. There was a test a few years back in a food lab(oxford uni) and they found out something that was a suprise. KFC coating only contained 3 ingreediants!!!
Flour
Pepper
MSG
(as being a chef for 10 years and having a pretty good pallet I can honestly say I cant taste any other herbs or spices in KFC chicken anyway)
Now obviously with the bad press MSG has been givin(which i dont believe) KFC might of been forced to reduce the amount they put in there food. I have made recipe's of KFC with larger amounts of MSG and you know what I found when I did?.....It was finger licking good...IT stuck to my fingers!
I used the method my brother gave me from his days at KFC, which is simply dip the chicken into water(yes water) then coat in the flour mix. Then deep fry.
Now this is another thing, oil temp. I dont know about accross the pond but you can go into some KFC restaurants and it will be nice and crispy, but you go into others and you find its soggy and oily. I believe this is becuase its a franchise, So in order to save money and probaly the only way to save money other than staff cutting would be to have the fryers on a cooler temp, this would extend the life of the oil used by a massive amount so savings can be made. Hence soggy chicken.
And also I have heard that when a person starts a franchise for KFC they are given an option of what grade chicken they use. So obviously there lies why some KFC's chicken is not bad and some is just nasty. | |
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| KFC Original Fried Chicken
Posted: 5/20/2007 9:51:13 AM | I am not a big fan of KFC, its over priced with dinky pieces of chicken. But when the Oringinal Colonel Sanders came up with his recipe at a small restuarant he had, I am pretty sure it contained more than flour, pepper, and MSG..if he even had MSG. And I know , over the years they bought the components to the breading from 2 differant companys, so niether would know what the complete recipe was. Not sure why you would buy flour from one and pepper from another. If you roll chicken in flour and pepper and MSG and fry it...it taste nothing like KFC.
And as far as choosing the grade of chicken, not sure about that. But I do know you have to adhere to the standards of the franchise. Which in huge part may be the downfall of KFC. When the Cololnel had it, he traveled to each store, and trained the staff. Then popped in form time to time, and if you weren't making it to his specs...you were done. I guess if your across the pond, it may be differant. | |
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| KFC Original Fried Chicken
Posted: 5/20/2007 10:01:04 AM | And let's not forget the rumor that they had to change their name to KFC from Kentucky Fried Chicken because...well....they don't use chicken anymore!
I can't eat KFC...for me its just like fat through a goose.
So for those of us here that don't do KFC, what brand of take out chicken do you prefer? Boston market, church's etc? | |
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| KFC Original Fried Chicken
Posted: 5/20/2007 10:20:48 AM | Hi, I'm a newbie here, but I love to cook!!
Here's my KFC chicken recipe:
1 broiler/fryer, cut up
3 cups water
1 tbs. salt
2 tsp. fines herbs (mc Cormick)
2tsp. onion powder, not salt
2 tsp seasoned salt
2 envelopes instant chicken boullion
1/4 tsp seasoned pepper
1 cup flour
Cover chicken with water and salt in bowl, chill one hour. Mix the rest of the ingredients in a plastic bag. Heat enough oil to 375. Remove chicken from water. While wet, shake in flour mixture. Fry 5 minutes each side, remove with slotted spoon and drain on paper towel.
Remove fat from skillet and add one cup chicken broth. Return chicken to skillet and cook until tender. Thicken gravy if needed. | |
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| KFC Original Fried Chicken
Posted: 5/20/2007 10:44:53 AM | | My Fav is Churches...it has to be fresh but you can taste a hint of garlic in it and the pieces just seem meaty without being dry. | |
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| KFC Original Fried Chicken
Posted: 5/20/2007 3:12:54 PM | I want to try it and nice of you to share and the make up of the seasonings.
Thanks | |
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